Paella, pronounced pay-EH-yah! is a rice dish made in a shallow, wide pan over an open fire. Paella means “frying pan” in Valencian. Traditionally, paella includes short grain rice, green beans, rabbit, chicken, and saffron, but nowadays there are a huge number of variations, from seafood to vegetarian. I made a mixta paella here, which is essentially a mixed paella that has meat, seafood, and vegetables.
Paella Ingredients
Rice
Because paella is truly all about the rice, the rice is the most important ingredient. Bomba rice, from Spain, is the best choice. It absorbs 3 times as much liquid than regular rice giving it 3 times as much flavor when all the liquid is absorbed. Plus cooked right, it stays firm and al dente. You can usually find bomba rice at Whole Foods or online.
Smoked Spanish Paprika
Smoked paprika comes in sweet and bittersweet, go for sweet smoked Spanish paprika. It adds smokiness, aroma, and color.

Protein
There’s a lot of controversy about what kind of protein goes into paella. If you’re not super concerned about authenticity you can customize your paella and put anything you want it. If you’re going with chorizo try to get a Spanish chorizo, which is dried and cured. But if you only have Mexican chorizo available, I think that’s okay too. Purists say that chorizo will overwhelm the other flavors, but we’ve had multiple paella in Valencia with (and without) chorizo, so it’s a personal choice. Other proteins you can use include chicken, pork, seafood, or really, anything you can dream of.

What is Korean fried chicken?
Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. It’s like buffalo wings amped up with the power of gochujang.

These days KFC is everywhere, provided you live in a large city with decent Korean restaurants. It’s a classic Korean beer/late night snack food. But nothing really beats making it at home, fresh and hot.

Air fryer Korean fried chicken
We’ve always loved the idea of making Korean fried chicken at home, but even with as much as we cook, deep frying is never fun, so we’ve never done it. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep fried versions while being way healthier.

Lightly pat the chicken wings dry with paper towels (this helps make them crispier). Place the wings in a single layer in the air fryer basket being sure not to crowd. Cook at 400°F for 12-15 minutes, then shake/flip and cook for another 5 minutes at 400°F. The wings will be golden brown and crispy.
Air fryer chicken wings are so crispy and juicy you won’t believe they weren’t deep fried! Seriously good and so easy. Eat them naked, with salt and pepper, or toss them in a salty, sweet, sour Vietnamese fish sauce that will leave you begging for more. #airfryer #chickenwings #wings #airfryerwings #recipes #dinner #appies #vietnamesefood
When the wings are done, toss with the fish sauce to taste. Enjoy immediately!
Air fryer chicken wings are so crispy and juicy you won’t believe they weren’t deep fried! Seriously good and so easy. Eat them naked, with salt and pepper, or toss them in a salty, sweet, sour Vietnamese fish sauce that will leave you begging for more. #airfryer #chickenwings #wings #airfryerwings #recipes #dinner #appies #vietnamesefood
Notes
Notes: If you’re spice adverse, be sure to deseed the chili before adding it (also be careful with your hands, don’t touch your eyes!). Or you can just add a quarter of a chili. If you’re a spice fiend, just use the whole chili!
Also, it’s best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using, but you can definitely use it right away if you need to. Any extra can be saved to eat over noodles, meats, or anything.

Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes. Add the saffron and 4 cups of chicken stock. Flip the chicken so it’s skin side up and bring everything to a boil over high heat.
Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.
Reduce heat to low, and top with the cooked shrimp. Nestle in the clams, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.
Notes
Paella is totally customizable so feel free to make this dish vegetarian, all seafood, or all meats.
You also can grate the tomatoes on the largest holes of a box grater. Be careful and discard the skin afterwards.

Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.
On a lightly floured surface, tip out the dough and roll out to a large, long rectangle, about 14 x 20 inches. Spread the butter evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough.
Roll into a tight roll, and cut into 9 even pieces for an 8 x 8 or 9 x 9 inch pan. If using a 11 x 7 inch pan, cut into 6 pieces for giant rolls or 12 for smaller rolls. Place the rolls into the pan.
Cover loosely with plastic and let rise in the fridge overnight. Or, if you’re wanting to bake right away, cover and let rise at room temperature for 30 minutes to 1 hour, or until doubled.
When ready to bake, remove the rolls from the fridge and heat the oven to to let come to room temperature as the oven is heating up, about 30-45 minutes. Heat the oven to 350°F. Bake for 25-30 minutes, or until slightly golden and just cooked through or the internal temp comes to 190°F.
While the rolls are baking, make the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla (if using) until light and fluffy. Let the rolls cool for 5 minutes, then frost.

Prep Time :10 mins
Cook Time : 20 mins
Total Time : 30 mins
Ingredients
3 large egg whites about 6 tbsp
2.5 tbsp sugar ~30g
1 tbsp cornstarch ~10g
food coloring optional, see note

Instructions
Heat the oven to 300°F. In the bowl of a stand mixer, use the whip attachment to whip the egg whites on medium high until frothy.
Add the sugar slowly, 1 tablespoon at at time and whip on high until small bubbles start to form.
Sift in the cornstarch and continue to whip on high until the whites are whipped up into a glossy thick meringue that holds a peak, about 5-6 minutes.
Scoop out the meringue on to a parchment paper lined baking sheet and shape into a fluffy cloud or mound.
Can I make cloud bread in advance?
Unfortunately, just like clouds, cloud bread is extremely fleeting. You can’t make it in advance because the longer it sits, the more wrinkly and shrunken it’ll get. Cloud bread is best made and eaten fresh from the oven.

Prep Time :10 mins
Cook Time : 20 mins
Total Time : 30 mins
Ingredients
3 large egg whites about 6 tbsp
2.5 tbsp sugar ~30g
1 tbsp cornstarch ~10g
food coloring optional, see note

Instructions
Heat the oven to 300°F. In the bowl of a stand mixer, use the whip attachment to whip the egg whites on medium high until frothy.
Add the sugar slowly, 1 tablespoon at at time and whip on high until small bubbles start to form.
Sift in the cornstarch and continue to whip on high until the whites are whipped up into a glossy thick meringue that holds a peak, about 5-6 minutes.
Scoop out the meringue on to a parchment paper lined baking sheet and shape into a fluffy cloud or mound.
Can I make cloud bread in advance?
Unfortunately, just like clouds, cloud bread is extremely fleeting. You can’t make it in advance because the longer it sits, the more wrinkly and shrunken it’ll get. Cloud bread is best made and eaten fresh from the oven.

Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.
On a lightly floured surface, tip out the dough and roll out to a large, long rectangle, about 14 x 20 inches. Spread the butter evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough.
Roll into a tight roll, and cut into 9 even pieces for an 8 x 8 or 9 x 9 inch pan. If using a 11 x 7 inch pan, cut into 6 pieces for giant rolls or 12 for smaller rolls. Place the rolls into the pan.
Cover loosely with plastic and let rise in the fridge overnight. Or, if you’re wanting to bake right away, cover and let rise at room temperature for 30 minutes to 1 hour, or until doubled.
When ready to bake, remove the rolls from the fridge and heat the oven to to let come to room temperature as the oven is heating up, about 30-45 minutes. Heat the oven to 350°F. Bake for 25-30 minutes, or until slightly golden and just cooked through or the internal temp comes to 190°F.
While the rolls are baking, make the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla (if using) until light and fluffy. Let the rolls cool for 5 minutes, then frost.

Lightly pat the chicken wings dry with paper towels (this helps make them crispier). Place the wings in a single layer in the air fryer basket being sure not to crowd. Cook at 400°F for 12-15 minutes, then shake/flip and cook for another 5 minutes at 400°F. The wings will be golden brown and crispy.
Air fryer chicken wings are so crispy and juicy you won’t believe they weren’t deep fried! Seriously good and so easy. Eat them naked, with salt and pepper, or toss them in a salty, sweet, sour Vietnamese fish sauce that will leave you begging for more. #airfryer #chickenwings #wings #airfryerwings #recipes #dinner #appies #vietnamesefood
When the wings are done, toss with the fish sauce to taste. Enjoy immediately!
Air fryer chicken wings are so crispy and juicy you won’t believe they weren’t deep fried! Seriously good and so easy. Eat them naked, with salt and pepper, or toss them in a salty, sweet, sour Vietnamese fish sauce that will leave you begging for more. #airfryer #chickenwings #wings #airfryerwings #recipes #dinner #appies #vietnamesefood
Notes
Notes: If you’re spice adverse, be sure to deseed the chili before adding it (also be careful with your hands, don’t touch your eyes!). Or you can just add a quarter of a chili. If you’re a spice fiend, just use the whole chili!
Also, it’s best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using, but you can definitely use it right away if you need to. Any extra can be saved to eat over noodles, meats, or anything.

Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes. Add the saffron and 4 cups of chicken stock. Flip the chicken so it’s skin side up and bring everything to a boil over high heat.
Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.
Reduce heat to low, and top with the cooked shrimp. Nestle in the clams, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.
Notes
Paella is totally customizable so feel free to make this dish vegetarian, all seafood, or all meats.
You also can grate the tomatoes on the largest holes of a box grater. Be careful and discard the skin afterwards.

Paella, pronounced pay-EH-yah! is a rice dish made in a shallow, wide pan over an open fire. Paella means “frying pan” in Valencian. Traditionally, paella includes short grain rice, green beans, rabbit, chicken, and saffron, but nowadays there are a huge number of variations, from seafood to vegetarian. I made a mixta paella here, which is essentially a mixed paella that has meat, seafood, and vegetables.
Paella Ingredients
Rice
Because paella is truly all about the rice, the rice is the most important ingredient. Bomba rice, from Spain, is the best choice. It absorbs 3 times as much liquid than regular rice giving it 3 times as much flavor when all the liquid is absorbed. Plus cooked right, it stays firm and al dente. You can usually find bomba rice at Whole Foods or online.
Smoked Spanish Paprika
Smoked paprika comes in sweet and bittersweet, go for sweet smoked Spanish paprika. It adds smokiness, aroma, and color.

Protein
There’s a lot of controversy about what kind of protein goes into paella. If you’re not super concerned about authenticity you can customize your paella and put anything you want it. If you’re going with chorizo try to get a Spanish chorizo, which is dried and cured. But if you only have Mexican chorizo available, I think that’s okay too. Purists say that chorizo will overwhelm the other flavors, but we’ve had multiple paella in Valencia with (and without) chorizo, so it’s a personal choice. Other proteins you can use include chicken, pork, seafood, or really, anything you can dream of.

What is Korean fried chicken?
Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. It’s like buffalo wings amped up with the power of gochujang.

These days KFC is everywhere, provided you live in a large city with decent Korean restaurants. It’s a classic Korean beer/late night snack food. But nothing really beats making it at home, fresh and hot.

Air fryer Korean fried chicken
We’ve always loved the idea of making Korean fried chicken at home, but even with as much as we cook, deep frying is never fun, so we’ve never done it. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep fried versions while being way healthier.

Coat the chicken with the oil, then season with salt and pepper. Toss with corn starch.Spray the air fryer basket with oil or use a paper towel to wipe a thin coat of oil onto it. Arrange the chicken in a single layer and air fry the chicken at 400ºF for 15 minutes.
While the chicken is air frying, combine the sauce ingredients in a small saucepan and heat over medium heat until it comes to a brief boil. Remove from heat and set aside.When the 15 minutes is up, flip the chicken and air fry another 5 minutes, then transfer the chicken onto a plate or rack to cool for 5 minutes.
After the chicken has cooled, spray the chicken with a very light coating of oil (optional), place the chicken back in the air fryer and fry another 5 minutes at 400ºF.Toss in the sauce, making sure to get every nook and cranny. Enjoy immediately with wedges of lime and slices of green onion.Coat the chicken. I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.
Air fry the chicken. 400ºF for 15 minutes. There’s no need to preheat the air fryer.
Make the sauce. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute).
Flip the chicken. When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. Remove and let cool for 5 minutes.