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Paella Barcelona Cooking School - Helina Sanchez
Spain
เข้าร่วมเมื่อ 9 พ.ค. 2020
from Paella Barcelona Cooking School
Hi, everyone! I'm Helina Sanchez, chef and founder.
Here I'm happy to share with you the best and the easiest Spanish recipes starting with an authentic worldwide famous paella, going on with a variety of Spanish Tapas and other delicious Mediterranean food.
Enjoy your home cooking!
Hi, everyone! I'm Helina Sanchez, chef and founder.
Here I'm happy to share with you the best and the easiest Spanish recipes starting with an authentic worldwide famous paella, going on with a variety of Spanish Tapas and other delicious Mediterranean food.
Enjoy your home cooking!
Universal sofrito for paella (cook it before starting your paella)
This is the most universal sofrito for paella, which will help you greatly with the flavors and the texture of rice, especially if you're looking to create more socarrat!
we will need: 1 onion chopped finely, 2 garlic gloves chopped finely, tomato flesh (either scald your own tomatoes, then peel and decore or take canned tomatoes), a bit of spanish smoked sweet paprika (pimentón dulce de la vera)
we will need: 1 onion chopped finely, 2 garlic gloves chopped finely, tomato flesh (either scald your own tomatoes, then peel and decore or take canned tomatoes), a bit of spanish smoked sweet paprika (pimentón dulce de la vera)
มุมมอง: 438
วีดีโอ
Paella stock. Tips | Helina Sanchez
มุมมอง 791ปีที่แล้ว
Rich in flavor stock is a 99% guarantee of a successful paella! Here are a few tips about stock for your seafood paella. Just made this video at one of my cooking classes in Barcelona together with our guests! Website: www.paellabarcelona.com Instagram: @paella.barcelona TikTok: @paellabarcelona where I post more Paella tips!
Sofrito for Paella | Helina Sanchez
มุมมอง 2.6Kปีที่แล้ว
This is the most simple sofrito for paella. You can use it for any paella type. But if you want something more sophisticated instead go for Samaritan th-cam.com/video/fbgK2dlJeeo/w-d-xo.html Follow me on TikTok: @paellabarcelona Instagram: paella.barcelona Website: www.paellabarcelona.com Video Tags: paella, paella de marisco, paella recipe, spanish paella, how to make paella, Helina Sanchez, S...
Simple Seafood Paella recipe Part 2 | Helina Sanchez
มุมมอง 1.3Kปีที่แล้ว
This is the second part of my simple seafood paella recipe. The idea was to cook seafood paella with those ingredients that everyone can easily find in the local supermarket everywhere! Ingredients for four people Squid 4 (medium size) Prawns 4 Bell pepper 1 (quite small) Tomato (canned or fresh) 3-4 Garlic 2-3 cloves Rice 1.5 cups (Bomba rice is the best, if not take Arborio or just short grai...
Simple Seafood Paella Recipe. Part 1| Helina Sanchez
มุมมอง 1.3K2 ปีที่แล้ว
Simple Seafood paella recipe with the ingredients you can easily find in your local supermarket. This is Part 1 of my simple seafood paella recipe. Find Part 2 for this Simple Seafood Paella Recipe here th-cam.com/video/BjB47v4cR3o/w-d-xo.html Seafood paella recipe. Ingredients for 4 people: Squid 4 (medium size) Prawns 4 Bell pepper 1 (quite small) Tomato (canned or fresh) 3-4 Garlic 2-3 clove...
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Chorizo paella?. What a fuck.
Thank you for sharing your recipe!! This is on my 2025 bucket list😂❤
you forgot a) charcoal roasted mackerel chunks b) oysters, and not enought mussels
I noticed the pan don't get covered at all in the cooking process 🤔
Thats correct! You do not cover the pan until the very end: you turn off the heat (the rice is still a bit firm, and all liquid is gone) so now cover the pan with a dish towel and rest it for around 5 min.
Was fun watching
Thank you for this detail and comprehensive video.
Mam, that is wayyyy too little rice for that size pan. I know you love socarat, but there should be balance.
Please come back soon we miss you i really enjoying your videos, i have just started to try to make paella. I bought my first paella pan then I'm going to buy burner and a larger pan . I love your channel your my number 1 teacher ❤️ 😇🙏
This is soooo sweet to hear! ❤❤❤ Thank you so much! I will! I promise! It's just we are so busy with our in-person paella cooking classes here in Barcelona! But promise I will make new videos soon! Thank you so much! So inspiring 😘😘😘
Thanks very much for this video very helpful.
How long can this be kept in the fridge please 🙏. This is more easier for me because I worry about burning the garlic, I feel more comfortable with this method so thank you ❤😇🙏
Amazing to see it made properly without cheating by adding egg. Thank you 🙏🏻
Really thought this was Yolanda Hadid for a second
Amazing! This is so helpful. I took a cooking class in Barcelona and needed a refresher. This was beyond helpful to remind me of the steps and process. Very authentic. Love this! ❤❤
Thank you so much taking the time to make this video! It is very inspiring to see someone making everything from scratch, as it should be, using the best quality ingredients. I am a chef and i have a huge seafood paella party to cook for tomorrow, I will use your broth recipe (only with loads of langouste 🙂). Thank you!
That's not paella (if it contains chorizo is never a paella, just rice with chorizo) and she is definetely not a Spaniard. Even if her lastname is Spanish (probably married or descendant of some Hispanic), her accent is clearly from Eastern Europe. So, please people learn how to properly cook paella from a trusted source!!!
I went crazy how she cook the shrimp if she is going to take it out from the pan and dont need to pile it like a flower😂
You don't cook the ingredients and then take them out you have to let the flavors and seasons cook mixed. Where did she learn to make paella?
Valencian sauce*
Incredibly easy instructions and very useful information. I live in Germany. Most olive oils do not have the aceity info. Luckily junior brought me some from Marbella. Aceity 0.3. So I'm good. 😂
Te Amo!!
Thanks for the recipe! I have to try it. 🩷 👍🏻 I think you have a Russian accent! Where are you from?
You are wonderful Helina. Thank you!
Thank you ❤❤❤
Very good recipe
Thank you! Happy you liked it!
Try closed caption for the hearing impaired sir if you can't understand
I understand that we have to use a very large pan but what if my fire doesn’t cover the entire pan ?
Usually for a 60cm pan the diameter of the burner ring should be around 40 cm. The fire doesn't go exactly to the edge of the pan. If the distance between the fire and the edge of the bottom of the pan is around 5 cm it should be ok. To have the right burner it's important and makes cooking easier. The paellero (the burner with different size rings) as I use is the easiest solution and you can find it in any country on Amazon. Check out for example Garcima brand. Anyway, it is better to start by cooking a smaller paella portion with a smaller pan that corresponds to the burner that you have. You can cook two smaller paellas instead of a large one.
@@helinasanchez-paella.barcelona thank you for your answer 👌🏻
AIOLI=THE PROSTITUTION OF NAME "ALL I OLI" CATALAN NATIONAL RECIEOT.
What an absolute joy you are! I bought a paella pan but have not yet used it -- this is a *very* intimidating dish, but you do it with gusto!
Thank you! Put your pan into practice and enjoy your cooking🍀! Hope to see you one day at our paella cooking class in Barcelona 👩🎓👨🎓🥘!
How long does it take to fry squid? I need to take it out and wait for the rice to go into the pan before I put the squid back in to cook, right?
Thank you. You got the answer to my question😂😂😂
Helina - greetings from Vancouver, Canada. Thank you for this amazing recipe. I love your video and the style in which you present your recipe. I wanted to make an authentic chicken and chorizo paella recipe and you helped me. Gracias!
Thank you! Happy my recipe was helpful! Next time you can cook the same way but combine these ingredients with others like shrimp, squid and you will get paella mixta 🥘😉
I am excited to prepare my next paella with fresh artichoke. I Love your videos - so helpful, inspiring and instructive. Thank you.
Thank you!! Let me know how it turns out :))
Masterful Paellera! Inspiring.
Thank you for your excellent video on preparing an exquisite paella.
Amazing ❤
Err hello. What's wrong with burping?
I'm always interested at the end to cover with towels instead of an airtight lid, making tonight, let you know how it goes, thanks
How it was?
@helinasanchez-spanishchef3062 it was OK by my standards and my guests loved it. I couldn’t get the socarrat to form correctly so I was disappointed. I'm going to buy a proper carbon steel paella pan, I was using a stainless steel pan. Let you know next time.
Torta ahogada de tomate 😂
blah blah blah blah only blah
Great cooking, a food of heart and soul, great authentic job
Thank you so much! Happy you liked it! Happy New Year from Barcelona!
@@helinasanchez-paella.barcelona “I wish you all the best for a prosperous future ahead, all he best in life may come your way
This was awesome! Definitely worth a little extra effort for that taste :D
That's so great that you managed it! It's not an easy recipe for sure! Best New Year wishes from Barcelona!
Worst cooking presentation i have ever seen😅
Helina, you're a paella Guru!! Thanks for sharing! I spent a few days in Barcelona this year and I fell in love with paella and the process of making it.
Thank you soo much! Happy you liked the recipe! When next time you are in Barcelona please come over to our cooking class and we will cook paella together! Happy New Year from Barcelona!
Deal!! Thank you and Happy 2024!
Hi Helina, have you stopped or taking time off from TH-cam? I hope things are ok. I had a paella ingredient question, but your last video was months ago, so hoping you are ok.
Hi dear! Thank you for asking! Just busy with other things and wish to have more time for videos! I think I start with TH-cam videos in a month or so. But if you have a question ask me please! Would be happy to help!
@@helinasanchez-paella.barcelona Great to hear back. I’m glad “busy” is the reason :) That’s a good problem to have :). My question was for pork. I don’t think I’ve seen the addition of pork in your videos (but I couid be mistaken). If I wanted to add boneless pork (ie pork belly or pork butt/pork shoulder cuts) would I treat it like chicken? What vegetables woukd pair with pork/shrimp/ chorizo? Thank you very much for any advises.
That was great, looks amazing. Does anyone have a link to the burner in the US? None of the ones I can find look like that.
Hi @CalamityKid9 Thank you for watching my video! In fact, there is a company that ships all paellas equipment to US. I bought many of my paelleros there. They sell mainly Garcima which is one of the best paella equipment. www.paellaclick.com/en/ If you have some questions about what to choose ask me, would love to help. Merry Christmas from Barcelona!
Hi Helina, thanks for the video on preparing the salmorreta. Here in Australia Nora chillies are hard to come by, but I have been able to purchase Spanish Nora chilli flakes, what would be the amount of flakes required to prepare your salmorreta. Grateful for you help Bill
Hi Bill! Thank you for watching my video! One ñora pepper weighs about 5g without seeds. It is not spicy, so do not worry about adding too much, it will be just stronger. Do not hydrate flakes. Use very low heat when you start frying ñora with extra virgin olive oil, so as not to burn flakes, it's just to warm them up until they smell nice (just a couple of minutes). As flakes are smaller than whole pepper it will take faster than on video. Stir all the time (again not to burn flakes). Once you've got a nice smell quickly add tomato flash. Tomato will bring liquid so flakes will get hydrated within tomato juice. Add parsley after tomato (don't skip it). Then, all the same, simmer without a lid for around 45 -60min, then blend. Good luck 😘
Thanks Helina😊
Dont waste garlic but don't use haha😅
Te quedan los dedos con ajo 😅
Soooooooo long just loves to talk!!!❤
You are a joy to learn from. Thanks!
Thank you. I've been looking for something simple and authentic. All of the other recipes have American people trying to show how to make it and they add stuff to make it prettier or over sugar it or something else to make it va-va-voom. THIS is what I've been looking for - just as pretty but AUTHENTIC and down-home real. <3
So great that you liked it! Thank you 🤩🤩🤩!
shallot yes. Small amount