I just came back from Menorca and was disappointed that I couldn’t find restaurants with authentic Spanish food - it was all very anglicized - English breakfast, burgers, pizzas, chips etc
What a gorgeous dish with high quality ingredients- now I'm salivating! Thanks for a great video, Pete. Hey, when are you going to France again? Also appreciate what you show of the cuisine there.
Bravo Pete. It took me several years and with determination, eventually I could hold my own in any Paella cook-off with my Spanish friends. It's a wonderful hearty and flavourful dish... especially with the "Sofrito" when scraped up and savoured to the hilt. Hats off to you Sir. Looking forward to your next Masterpiece. Be Blessed. 🙏🙏🙏🙏
Here in Valencia they love Rabbit and Caracoles. The snails really add little to it in all honesty. However their paella is Dedito, flatter but so flavoursome with the delightful crunchy on the bottom!. Thank you Peter. I've just treated myself to a gas paella ring as no cookers seem to heat the whole bottom
Great, not a short! Pete, you were already a master of brevity, so don’t short change us on your wonderful videos ( I hope doesn’t sound rude). Well yet another I must make. May I make a suggestion? You may have covered it, but how about Arroz a la Zamorana?
Hey Andrew! I will be posting long-form once a week (probably Tuesdays) and, for the moment, shorts on a couple of other days as we explore ways of possibly reaching more people. I am doubling down on content creation so shorts will be an addition rather than a substitute for the longer productions. I appreciate the feedback, and will keep working hard at producing the type of content you like! I did the Zamora rice years ago, one of my first ever vids - needs revisiting
Lovely as always. Your short but slightly humorous comments make the presentation all the more likeable. On the sad side, here in IT, it seems very difficult to get the right paella pan as well as the impossible job to track the bomba rice, at least in the local stores & supermarkets! Will try my best to get both quickly. Good job with your videos and please keep going.
@Petespans an excellent point. Everything else had gone so well following along with the video that I took the rice timings as gospel and didn't think about that.
I always stress about the ratio of rice to stock. I am bitter that your rice dishes are always perfect even though you just eye ball the proportions (handful :)).
I know, I just do it instinctively these days, and I don't really know proportions. - Just throw over stock to cover and top up if need be with boiling stock. Aim for the rice to be dry at 16 minutes. You'll get a feel for it - nobody measures
Your version looks so much better than the obviously yellow colored paella from the restaurant. which you show both at the beginning and the end of the video. Show off.. 🙂
So glad to see this dish being done properly! You, sir, are a scholar of 'paella'!
Tony
Glad it passes muster Tony!
Thanks for tuning in :)
Just had you recommended by a friend! What an absolute pleasure. I'll be working my way through your recipes.
Oh! Good to have you here Martyn!
I just came back from Menorca and was disappointed that I couldn’t find restaurants with authentic Spanish food - it was all very anglicized - English breakfast, burgers, pizzas, chips etc
What a shame! Were you in Ciutadella?
@@Petespans Arsenal d’en Castell
@@ally1827 Nice location though???
@@Petespans it was beautiful - I was just missing the authentic Spain - too many Brits
@@ally1827 Aren't they annoying 🙄😉
Why in the name of all things delicious, can't I like this more than once!!!
What a gorgeous dish with high quality ingredients- now I'm salivating! Thanks for a great video, Pete. Hey, when are you going to France again? Also appreciate what you show of the cuisine there.
That reminds me... it's been a while :)
Bravo Pete. It took me several years and with determination, eventually I could hold my own in any Paella cook-off with my Spanish friends. It's a wonderful hearty and flavourful dish... especially with the "Sofrito" when scraped up and savoured to the hilt. Hats off to you Sir. Looking forward to your next Masterpiece. Be Blessed. 🙏🙏🙏🙏
It does take a while, right? I'm sure you make a splendid Paella.
Bless you for commenting :)
I love it best way of paella
Here in Valencia they love Rabbit and Caracoles. The snails really add little to it in all honesty. However their paella is Dedito, flatter but so flavoursome with the delightful crunchy on the bottom!. Thank you Peter. I've just treated myself to a gas paella ring as no cookers seem to heat the whole bottom
Me too! I just bought one today!!!
I do not know much about paella. But I still love your videos!
Great, not a short! Pete, you were already a master of brevity, so don’t short change us on your wonderful videos ( I hope doesn’t sound rude). Well yet another I must make. May I make a suggestion? You may have covered it, but how about Arroz a la Zamorana?
Hey Andrew! I will be posting long-form once a week (probably Tuesdays) and, for the moment, shorts on a couple of other days as we explore ways of possibly reaching more people.
I am doubling down on content creation so shorts will be an addition rather than a substitute for the longer productions.
I appreciate the feedback, and will keep working hard at producing the type of content you like!
I did the Zamora rice years ago, one of my first ever vids - needs revisiting
Short change! 😂
Perfection. That’s exactly how I was taught. One of my favorite dishes for dinner party. You did a great job thank you for sharing.❤
This is exactly the recipe and methods I was looking for. Amazing!
Very good video and the paella looks absolutely delicious! You deserve alot more subscribers👍
amazing as always man
Lovely as always. Your short but slightly humorous comments make the presentation all the more likeable. On the sad side, here in IT, it seems very difficult to get the right paella pan as well as the impossible job to track the bomba rice, at least in the local stores & supermarkets! Will try my best to get both quickly. Good job with your videos and please keep going.
thank you for this!
Excellent recipe.
I'd personally cook the rice about three minutes longer after trying it
Hey Steve, glad it turned out ok. Rice cooking time varies according to altitude, water, variety ...
@Petespans an excellent point. Everything else had gone so well following along with the video that I took the rice timings as gospel and didn't think about that.
The chinese rice paddle is my favorite cooking utensil too.
I always stress about the ratio of rice to stock. I am bitter that your rice dishes are always perfect even though you just eye ball the proportions (handful :)).
I know, I just do it instinctively these days, and I don't really know proportions. - Just throw over stock to cover and top up if need be with boiling stock. Aim for the rice to be dry at 16 minutes.
You'll get a feel for it - nobody measures
Your version looks so much better than the obviously yellow colored paella from the restaurant. which you show both at the beginning and the end of the video. Show off.. 🙂
😍😋😍😋Delicious!!! 👨🍳🍷🫶🏻👏🏻👏🏻👏🏻👏🏻
invitada Reina cuando quieras!
Arroz con cosas they would call that here in Valencia 😂 I'm sure it is delicious but I'm a traditionalist jaja
funny, my friends are there now and just an hour ago sent a video of the 'real' paella. no pork, no seafood. just chicken and rabbit.
@@romulus_Yeah that's the main one. I love paella de marisco myself
Dang!
Paella❌
البقية ✅