Pro Chef NOT LIKING this AUTHENTIC Paella Valenciana!
ฝัง
- เผยแพร่เมื่อ 20 พ.ค. 2023
- Let's review how Kenji López Alt makes his Paella Valenciana! The Paella Valenciana is one of many paellas that we have here in Spain and we have many other rice dishes also called Arrozes which are not Paellas. Let me know what you guys think of Kenji's paella and be sure to check out his other tasty recipes!
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Is the camera on his head? Interesting. Is he one of your favorite chefs in the social media sphere?
More Kenji please!
I'd like to see more if Kenji. His video was so chilled and relaxing. I enjoyed hearing his story about his gf/wife. He seems like a charming man.
Yes, good tips and it looked very tasty.
Mastering Paella in Valencia, Spain | Christine Cushing at youtube @ChristineCushing
I think this is the best authentic "paella valenciana - rabbit and chicken one" video in English.
I like that he took the time to explain the hows and whys of his deviations from tradition and expectations. The bit about using what you have and can afford seems in the spirit of the dish's origins and is a kinder approach than demanding strict adherence to a tradition.
Describing it that way also really helps other people understand where substitution is possible without 'ruining' the dish and where you really need a certain specific thing to get the essence of the dish correct. (I mean, it may not be a *traditional* version of whatever you're making if you have to substitute, but you may still be able to capture the spirit of the dish and the general flavor profile, as opposed to making something that is not at all like the original in any way.)
Kenji has taught me a lot. Im willing to believe he isn't always "right" but he's done ok out of it. Such a nice guy too or so it seems. You can tell he's passionate about his food. Generally channels like his have been invaluable in taking me as a single guy who has been out there on his own with no tuition in to the realms of a guy who can cook half decent food and dare I say even impress once in a while. He is really good at explaining what is really basic science behind good food and for that I give him goated status.
😉
I agree, I'm a big fan of kenji
defensive
I love the part where he told the story about him and his wife went camping when they were still dating. That was really funny and your reaction to it was priceless. I appreciate the explanation and added information as you watch the video. They are very helpful. Thanks for that. Kenji was humble enough to apologize in case he was making paella the wrong way. I like that about him. I know that this is a cooking video but another thing that caught my interest was when you mentioned about the different variations of Spanish since Kenji is from Columbia. My brother used to work in Colombia and he did mentioned to me before that Spanish language varies in every region in Latin America. Since he can speak Colombian Spanish, I did notice the difference with how you speak Spanish which is Castilian Spanish if I'm not mistaken. In my opinion, these little trivia that you give every now and then makes your reaction videos more interesting apart from the cooking. This is a good reaction video and I enjoyed watching it. Thanks a lot. Keep doing what you're doing. God bless
Thank you so much! I enjoy making these type of videos too!
Kenji is American. His wife is Colombian.
don't know a lot about paella, but i watch any video you make.
so it's fun and i can learn something. Thanks for the content every week.
Thank you so much!
Would love to see you review more Kenji videos. Love his channel, especially how much he encourages deviating from recipes (even his own) and learn more through experimenting.
I will keep that in mind!
Also short anecdote. When studying in Spain my host mom caught me and another student she was hosting before we left for class and said something like "Coged unas manzanas antes de que os vayáis." As an American used to hearing mostly Mexican Spanish, I was appalled for a moment before my brain kicked in lol.
Love Kenji! Does a great job of talking his methods through the entire video coupled with the gopro perspective to see what exactly hes doing. And a lovely personality to boot. Thank you for covering this.
not a problem!
Man, I'm mexican, my first language is Spanish and even for me it's sometimes very difficult to understand some people from Spain. Not all of them, but some of them speak so fast and use some expressions that are very strange to us mexicans. Great video and reaction as always, James!
I have seen up to five Spanish speakers at a time not totally understand each other. If someone is from Columbia, one from Spain, one from Texas, one from Mexico City and one from just across the border - all different. For translators for advertising it can be difficult to agree on the correct translation too!
Even between mexicans we cant understand different mexican accents, lol
Thank you! yeah it can be like that with English too haha
😂
I'm Singaporean Chinese and have a hard time understanding China's Chinese sometimes.
Kenji makes awesome recipes (in my opinion) but his headcam makes me dizzy lol 🤪 Love the reactions and your recipes too James!
Thank you!
As a spaniard I can tell you Kenji did a good paella, here a ton of people would not do it as good as he did. When I saw him adding the piquillo peppers at the end I understood he has experience doing paella.
yes I know, I have had a few Spanish friends try to make one and they were nowhere close to this one
Eso no es paella valenciana
I love kenji, most of his youtube recipes are just meals he makes for his family, so of course it’s not going to be a culinary masterclass, he constantly mentions how he diverges from the official recipes and what method would actually be the best.
Also IMO the fact that he makes food for his family and adds/changes things specifically for his daughters/wife places the value of his content so much higher for me from other influencer cooks who slap wagyu meat and flex their muscles
If you're doing traditional paella valenciana (I'm from Valencia) for the green part you always use "bajoqueta" which is a very flat green bean (and it is deliciously fragrant!), as well as garrofó of course :) also the rice is added after the broth is made, as kenji said. That's why the protagonist of the dish is rice; the broth must be super super good, so that the rice absorbs it all.
Many of us agree that the best paprika brand to use is "Pimentón de la Vera" (dulce).
Fun fact, according to a website that did surveys on how people make paella valenciana across the province of Valencia, only half of them use gralic in the recipe! (myself included).
Lastly I just wanna add that onions and bell peppers have no business being in a traditional paella valenciana 😭😂
Not many people will see this comment but I just wanted to put it out there in hopes that we can educate everyone a little bit more 🙏😊Hope that helped!
Thank you! :)
pimentón is literally bell peppers
Im Adalusian and, not on sundays, but a very traditional dish is "puchero". Pretty good too
nice!
Jamie's appearance in the news is probably the worse news break ever. Like how he broke Uncle Roger's ancestor.
😂
He’s my favorite chef. The way he explains things are so informative. I learn a lot from him.
I think the first person view is actually more helpful than a front view. You can see the whole process as they are cooking it and what exactly it should look like while you are doing it.
I totally agree!
I like it better too!
I always loved cooking but I never wanted to do it as much as since I have discovered your videos. You explain these things with such a soothing voice and you take the time to explain the science behind cooking and it's very very interresting. You also explain things about the world as you have traveled a lot and it's always cool and interresting to listen to you talk about these things and we also get to know you little by little (for instance the bit about the different spanish dialects depending on the regions of Spain and your understanding of them). I love your videos, I hope you keep up the good work and continue to bless us with these explanations!
If you can’t easily find rabbit, like e.g. in UK, use duck. It’s nice to have two different meats in the paella. In Valencia you can find paella with chicken, rabbit and duck.
This is one of my new favorite channels.....love your insights. Keep up the great work!
Thank you!
Been looking forwards to this one! Haven't seen this specific Kenji video (yet) but one thing I really appreciate about his videos is that he tends to do these POV things, and that really helps out a lot for whenever you're trying out something new and you don't really know the process yet (when do I have downtime to clean, how do all the steps look mid process, what tricks are good to use etc). Thanks! Rooting for your channel as always :)
Thank you so much!! :) I like it too, it helps to see how you should be making something!
In Andalucía is pretty common as well to do paella with the family on Sundays, yep.
It is great to see Kenji here. One of the best cooking channels in YT for me!
that's very interesting!
Wow! I'm really impressed with the way Kenji understands and respects the traditions and ways of other cultures. Hats off, sir.
😉
The first person thing is pretty typical for Kenji. Love his stuff and glad to see you taking a look at it! For some reason I'd never considered making paella over a campfire. Might have to practice at home and see if I can wow a couple people when I go camping in a couple months.
I haven't eaten snails recently, because they're quite hard to get where i am, but i do love them. They're great in a rich tomato sauce with some smokey paprika. They go well with either pasta or rice.
i love using my backyard firepit to cook, never thought of making paella on it. i have huge rosemary bushes as well, tossing some sprigs onto the open fire is so aromatic. im gonna have to try making some paella this summer in the backyard.
if you have the space, it is a very easy thing to do and a good idea when you have a lot of people over.
I think paella, as pizza, and as egg fried rice, and many other traditional dished that became popular around the glob, cant stick to only one way to cook them, 'cuz even in their original places, there are many variants that may even been consider as "unofficial".
Although, this follows traditional ways to cook paella (except for the big chicken, or was a baby turkey?).
Saludos!
I agree. There are lots of great variations of the same dish.
I like escargots, but when i'am in France i eat them when it's the season. Also like Andoulliette there, but that is a dish that almost nobody order in a restaurant. But this recipy of Paella i didnt see yet
For some reason I feel happy to see this guy cook with his feelings. Not all that specific with the measurements 👀✨️
your input is impecable !!! Love your vids
Thank you!
Wasn't expecting the sideways jab at Jamie Oliver, so you caught me off guard, broski! hahahahhaha
🤣
This was a great reaction, cheers James
Thank you!
I get your point of authenticity. I have had many Cuban acquaintances in Southern California, they are very critical of the Paella served at restaurants, most seem to prefer their own family version. I have heard the same from a Spanish-French chef who made great Paella at home. I've tagged down your own video recipe. I'll follow that one. BTW, I like Kenji, please feature more of his videos.
Thank you! I hope you like it!
In Asturias most restaurants dont really serve paella, and the ons that do usually ask you to let them know in advance. Fabada is what my grandma would make on sundays.
I still haven't been to Asturias, I would love to visit!
Nice to see clips of Alex sneaking into your content!
hey, chef James! as a Brazilian-portuguese speaker who studies Spanish, listening to your of telling of experiences with the linguistic variations of it is a lot of fun. thanks for the video.😢
Thank you!
making paella for the first time tonight and going off your video for it! super excited
I hop you enjoy it! just keep an eye on it!
@@ChefJamesMakinson made it and it was absolutely outstanding! I accidently undercooked the rice slightly since I wasn't used to cooking with it but the overall flavor was incredible. Now I know what to do next time.
Hi James! I love your videos, just wanted to point something out in case you're interested. I'm from Elche (south of Alicante), and I can tell you putting snails in paella and other rice recipes is much more common around here, also in Murcia. As a curiosity, a restaurant from here won the World Paella Day Cup award for the best paella in 2021, and it was a rabbit and snails paella.
really? I'm going down to Elche in June! haha that is interesting!
@@ChefJamesMakinson Oh that's so cool! I hope you enjoy it a lot, and don't miss the chance to try Arroz con Costra, Pipes i Carasses, and to visit El Palmeral or Huerto del Cura, un abrazo!
@@Colorinos gracias!
Awesome stuff, loads of stuff to react to from Kenji's channel, hes great, keep up the awesome content :)
Thank you James!
I never even thought of snails in paella. I love snails in butter and garlic.
Overall, he didn't do too badly. I definitely will have a look at your paella. It's one of my favourite dishes.
PS: I always thought pimento dulce meant "soft" (less spicy). I think that comes from me when at school, I used to take a Spanish word that similar to a French one, in this case "doux" (soft). Sometimes it worked and others absolutely not! Thank you for correcting me : )
Hello, Andalucian here. It is common to see paellas in sunday as well. Those pimenton bottles are made in hell. My mother always have problems opening them. That one is not mercadona's one but in Spain almost all of them are from "la vera" and that means they are smoked, all of them, sweet or spicy.
I liked the video (Kenji is a well known professional). Agreed on the amount of chicken and not using stock instead of water.
very interesting! I didn't think paella was as common in Andalucía
@@ChefJamesMakinson But I have to say, that to this day. I never ever had a true paella valenciana. At home and with friends I see either chicken / rabbit one with bell pepers. Seafood with fumet or black paella. At restaurants here, they try to go to the expensive side with the best seafood or perhaps a typical arroz del senyoret (yes, that is common in the south as well). That being said, it is still more common to eat "yellow rice" done in a pot, so more steamed than anything else, but still, same ingredients.
Here in Bolivia, my family uses Sazón Goya instead of plain saffron (which I think has a bit of saffron in the mix).
It was a good film angle. Great background info as always Chef James.
Thank you so much! :)
I bought a paella burner, and agreed on having it leveled before cooking. Also the smaller pieces makes big difference... Also the thin layer of rice helps the cooking process
very true!
I highly, highly recommend checking out more Kenji's videos. He is passionate about food and cooking like no other, and most of his videos are in first person perspective, too so they are really cool to watch.
I will!
Im from a village in Murcia (more or less andalucía) and we also have every sunday paella (or simply "el arroz") usually rabbit and snails with very few vegetables. As a fact: for us a Paella Valenciana is simply an "arroz de verduras" o "arroz de miércoles" (wednesday rice) referring to the fact that if you had paella in a day in the week like wednesday it was way cheaper with mostly vegetables and very few chicken and sundays, saint day and very important day because people have rest, you had the good paella with meat and everything.
Very interesting! :)
I lived in Castilla y Leon and Extremadura for a couple of years. The Sunday dishes would be usually Cocido Extremeño or cochinillo.
Thanks for sharing!
Kenji has always been one of my favorites, and so is paella, and so are you, so win/win/win. :)
😉
Watching this while gulping Pilsner Urquell in scorching Bangkok’s summer heat(32 degrees at night) now I’m hungry🥹
Love the fact you mention The Crust; The Crust is so important. I sometimes make paella in the garden in summer; I find it hard to fight the urge to stir it!.
They mostly turn out grand but on some occasions The Crust wasn't a crust; it was a paella burnt to buggery due to drunkenness 😂.
Great post as always, man 👍.
Thank you!
Greetings from the Basque Country! I think he did a good job with the paella 🙌🏻💯
Kaixo! he did do pretty good!
Wake up babe, new James' video!
My Italian grandmother cooked with snails a lot. She put them in sauces and it was out of this world.
😋
I like Kenji, the first good Beef & Broccoli I made was from a Kenji Lopez video so I always appreciate his stuff.
Everyone was like "Since when do YOU cook!?!?"😂
I had made so many beef and broccoli before, and his was just so easy and the best.
My (ex) family-in-law is from Valencia, and they explained to me that it is not "normal" snails what they put on the paella. They would use snails that have been eating "Romero" (Rosemary), which is an essential flavor of the paella Valenciana
Ah yes paella colombiana brings back grandma memories, RIP.
When my daughter first moved to Florida she would speak to the Latinos (mostly Mexicans and Cubans) using the Spanish she'd learned on holidays to Granada, Barcelona, Canary Islands etc. Bless them, they nicknamed her "La Princesa" because they thought she spoke quite "Posh" lol. Whats not to love about this video? Totally unpretentious and really easy to follow. Even i could have ago. Nice upload James 🙂
Thank you so much! haha it is funny to see how different Spanish can be, I'm sure many think of it like with Queens English for us.
The thing that intrigued me is the burner that he use. If any of u want those Asian style jet burners but cant find/afford one, that burner is the next best thing, reasonably powerful too.
Our Sunday dinners are typically either at the local pizza place/fun center with the Grandkids or at the best local taco truck. That way Grammie doesn't have to cook and I just get to enjoy the day haha!
nice!
For our weekends, its a tossup between Biryani, Nihari or BBQ Mix grill. Our biryani has a slight twist (i.e. we add dried prunes). Nihari has to be with beef shank or else its not Nihari :)
8:57 My sister was in Uruguay a year as an exchange student. When she visited some people in Equador, it got interesting when they said "Voy a coger el omnibus".
I think these are the best one when you get much to work with, no the pros that makes everything perfect, but "mistakes" you can talk about.
Note : this channel has good possibilities of instructional aspects to restaurants / small businesses.. needed in this sector as most channels rely on “shticks” for views .. instruction videos .. love the professional data.. thanks
in iranian cuisine we call those beans baghali and we make baghali polo and meat with it
if you like to learn how to coock i can send you a link to learn and try it its one if our best foods
I would like that! :)
finally! a first person cooker!😊
🤣
Great video ❤!!!
Thank you!
En Galicia, los domingos solemos comer cocido en invierno y churrasco en verano :)
😉
The first time I had paella it was made by a Spaniard. He then taught me his recipe, with some variations depending on availability of the meat (he only bought seasonally available proteins). Sadly it is too expensive to make more than once a year where I live now (New Zealand) so I wait for the fish and seafood to be on special and it's paella night!
My first time watching a Kenji Lopez video, but I heard his name mentioned a lot by Babish and others. He seems to be a good guy.
All your observations are spot on.
The chicken pieces should be the size used for Pollo al Ajillo, for example
Way too much pimentón, and it's not "de la Vera"
A touch of rosemary's fine, but to me that looked like an overdose.
Excellent video. Looking forward to more.
Thank you!
I tried farming (growing for food) rabbits few years ago. Too much trouble, but oh man they were tasty! Here in middle of nowhere just can't get them from shops.
Much love Chef James
Thank you!
hi james haven't cooked a lot of western dishes and I am curious what kind of rice are suitable for Paella
Man paella is one of those dishes I would like to make but oddly seems intimidating to me. I will have to have a go at it eventually. This is a good video as it does point out what mistakes can happen when making this dish
its one of those dishes that you have to make until you get it right
More Kenji please!
Kenji did great. I agree with James about chicken size, those were huge pieces. Using water instead of stock makes sense if your chicken is bone in. Bomba rice, spot on. I agree on the wok burner, probably way too much heat. Well prepped, good cooking technique and well presented. I think most folks would be satisfied with his paella.
I think using stock is preferreable
@@annother3350 I agree, but he already had the ingredients for the stock but how long he took to cook it would determine how good the flavor bone in.
@@edjarrett3164 True but to make stock I would boil the carcus bones for hours -- I just can't see it being as good using bone-in chicken for 20 minutes
In Asia, in particular East Asia, and where I am from Southeast Asia, the pompous rice is not very common, so if you travel to East Asia, or Southeast Asia, you will not find any Spaniard dish, except maybe in Philippine since Philippine was colonized by Spanish empire for centuries, but then again, the dish will be much more different from the real Spanish dish.
Rice in East Asia, generally is usually short grains rice, and even that will vary from region to region, and country to country.
In Southeast Asia, rice is usually long grains, not basmati variant that usually more common in west Asia.
So I hope you find this comparison is helpful, chef
Thank you!
Great reaction and commentary Chef, thank you. To be honest, I'm not quite comfortable and not used to the camera angle. After finished watching the video, I felt sore and pain at the back of my neck... 🤣
🤣
Giving "arroz con cosas" vibe with those big chicken chunks. Arroz con pollo.
Snails are so good!
I don't understand how people eat other mollusks like clams, mussels and squid but turn their nose up at snails. Also, they're a lot more sustainable!
I like the 1st person view as well. Different perspective on the dish.
Would love to see a review on: Japanese Street Food - Omelet Rice Kichi Kichi Omurice Kyoto Japan
I will have a look!
@@ChefJamesMakinson The chef is phenomenal and entertaining. That video has over 14M views.
holy i wanted to make this but never had the chance too
A few things are more expensive by the oz. Depending on how you look at saffron, it's either #1 or 2 culinarily... The other, after some extra work, ends up as beef! Horseshoe Crab blood is also insanely expensive!
I'm not in Spain, but for my Sunday meals it's all over the place. I made Bigos last weekend since my wife wasn't home and I could do something sauerkraut based, otherwise baeckeoffe, Bolognese lasagna, pho, bibimbap . Anything that I can't do while attempting to watch the kids at the same time.
😉
Completely agree with the chicken pieces being too big and leveling when you put the oil in, also a bit too much rosemary. My favourite is duck and eel.
In our small town you have to ask not to have snails in the Paella. Our neighbours go out collecting them, then leave the snails to purge in a net bag hung from a tree for a few days.
really? haha I have never had paella with snails
Great vid james. And this guy seems to be a proper lover of food.
Watching him knock the grains of bomba off the chicken makes me think it might have been worth taking the chicken out just while he added the rice and stirring before adding the chicken back in. I could imagine there’d be random grains of tooth-breaking rice in there. 😂
This is a good video. In Mexico, we call a garrafon these 10 liter purified water containers to drink at home because the tap water is not the best. (Nothing to do with a bean I know)
On another note, one of my grandmothers is from the town Inca on the island of Mallorca, and watching some of these has made me want to make a Paella or a Spanish Tortilla.
The Spanish tortilla would be easier to make for me right now.
Hopefully, it doesn't turn out black but Im pretty good at making French-style omelets or just omelets with a good texture and body.
How do you like to make your omelets and what fillings are some of your favorites?
Paella on sunday in Valencia !
😊
Rabbit is impossible find here in Canada the only way to find it is at the Portuguese store but in Portugal it’s super easy
You came up in my feed, watched you for week, now you have a new subscriber.
To make Paella, I access to great Persian Saffron, the only rice I have access to is Japanese or basmati rice and meat; lamb which I prefer to chicken and the Paprika I have access to. And I only have an electric stovetop.
Chef James what is your advice on the lamb, saffron, and electric stovetop? Any suggestions? Getting the crunch on the rice for me no problem, since I make Tahdig (Persian crunchy rice) and I don't have any stainless steel large pans only non stick. Any ideas or suggestions from you Chef?
Thank you very much and have a wonderful day or evening.
Welcome! you can use a nonstick pan but it should be in good condition. you may want to cook the lamb to temp and remove it before making the paella so as to not overcook it. an electric stovetop is fine, I have a video on making one with an induction. The link is in this video.
I love Kenji videos, I think he's a lot like yourself in that he likes to talk about both the history of the food he's making, it's origins and also the why's of how he's doing things. The two of you seem like you could nerd out over cooking. Something I will never stop finding amusing about him though is that he's a progressive enough fourty year old to have coins, "Goodbye guys, gals and non-binary pals," but that hasn't translated into tech savviness all that well and the start of his videos he always looks like he's taking his very first selfie and he isn't quite sure if the camera is on. Great guy. Seems to be very heavily invested in making cooking feeling accessible, strongly outspoken against the work culture in kitchens of domineering, angry chefs etc. HIgh energy in a workplace is one thing, but the sort of glorified verbal/emotional abuse you sometimes see popularized in media is an entirely different thing. Hope you haven't had to deal with the latter too much yourself in your career, James.
haha I have had to deal with a lot of stuff at work, a lot of abuse, 120hrs a week, no days off, no holidays, working while very sick, etc.
@@ChefJamesMakinson I feel conflicted hitting 'like' on this but just to clarify it's out of sympathy and admiration for your devotion to your career and not because I am happy you've had to work in those conditions.
When he used the box grater I almost felt my own skin being scraped off! Nothing happend to him thankfully but it's very easy to get some unwanted protein in your dish using it that way.
Thanks for video! Am I right that rice should be raw, not precooked?
Yes you cook it from raw
Never seen this dude in a video before, but I've heard his name referenced in countless.
me too
omg he's drinking spacedust ipa! never knew he was from Seattle too
I'm curious as to how authentic America's Test Kitchen is for non-American dishes, maybe Italian. I do trust them with Chinese because they have Lan Lam and the Pangs (still worth checking out).
Used to go rabbit hunting all the time with my dad. Rabbit is some good eats!
I don't mean to make this turn out weird, but I'm loving the casual facial hair. It's a cool look not many can pull off.
haha thank you!
Lol Kenji the Chet is he moonlighting as a chicken sitter I mean chicken rustler. Thank you Chef.
🤣
My dad lives in Colombia and I have met people from all over South America and from Spain - things change drastically and I would dare to say more than English-speaking places.
Here "coger" is either dirty or walking with a limp depending on the conversation of course.
(Here in Mexico)