Pro Chef Reacts... To The WORST Paella! | Epicurious

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  • เผยแพร่เมื่อ 6 ก.ย. 2024
  • I had a request to review Epicurious Paella so let's see how they do! if you would like to know how we make them here in Spain. Then I will leave a few links below for you to see how to make a real Paella!
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ความคิดเห็น • 1.7K

  • @ChefJamesMakinson
    @ChefJamesMakinson  2 ปีที่แล้ว +187

    *Hope all of you are well! if you would like another Spanish recipe then these PATATAS BRAVAS are delicious!* th-cam.com/video/qCyETL5WlJw/w-d-xo.html

    • @MattMcQueen1
      @MattMcQueen1 2 ปีที่แล้ว

      Could you review Chef John's video on paella (Food Wishes) th-cam.com/video/tiJMJznAi0Y/w-d-xo.html - some of the same issues as other videos.

    • @lokithecat7225
      @lokithecat7225 2 ปีที่แล้ว +4

      "To an even WORSE" or "The WORST"

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +2

      @@lokithecat7225 www.merriam-webster.com/dictionary/worst

    • @shepherdsgamingrun
      @shepherdsgamingrun 2 ปีที่แล้ว

      ​@@ChefJamesMakinson The objection is to the use of "even" with worst. If you look at the examples, none of them use "even." That is because "worst" is the absolute highest level and there can't be one that is more. Since you don't already have a video about "the worst" paella, the correct phrasing is "the worst," not "even worst."
      We're pointing this out because we care. We think you are a positive model for YT food commentary -- positive and objective without being offensive. Keep up the good work.

    • @TheRevan1337
      @TheRevan1337 2 ปีที่แล้ว +1

      Loved the recent reaction video and this one ^^

  • @imalwaysbluffing
    @imalwaysbluffing ปีที่แล้ว +265

    That cut from “people will yell at you for using chorizo” to “I love chorizo” was pure excellence by the editors.

  • @ginnyweatherbee7941
    @ginnyweatherbee7941 2 ปีที่แล้ว +1348

    I think what Daniel doesn’t realize is that fresh seafood 90% of the time in America is flash frozen, so it’s still kind of frozen

    • @NoxaClimaxX
      @NoxaClimaxX 2 ปีที่แล้ว +226

      Adding onto that, frozem seafood is usually even more fresh than “fresh” seafood, as it is frozen and then dethawed.

    • @XeroJin84
      @XeroJin84 2 ปีที่แล้ว +1

      They flash freeze a lot of the seafood to kill parasites

    • @ginnyweatherbee7941
      @ginnyweatherbee7941 2 ปีที่แล้ว +139

      @@XeroJin84 true, I was just annoyed by Daniel’s attitude toward it, that’s all.. people use what’s available to them.

    • @ChezJohn
      @ChezJohn 2 ปีที่แล้ว +71

      @@ginnyweatherbee7941 yeah he sounds like a bit of a food snob lol.

    • @vespasiancloscan7077
      @vespasiancloscan7077 2 ปีที่แล้ว +57

      I'm pretty sure the shrimp he used was parcooked & frozen.

  • @vell0cet517
    @vell0cet517 ปีที่แล้ว +260

    I took my wife (girlfriend at the time) to a paella cooking class for her birthday hosted at a local Spanish restaurant and taught by the chef who immigrated from Spain. It was a fantastic experience, but I'll never forget when I asked him about adding chorizo to the paella. He went from pleasant and friendly to angry. "NO CHORIZO IN THE PAELLA! Everything tastes like chorizo! it ruins the dish."

    • @ChefJamesMakinson
      @ChefJamesMakinson  ปีที่แล้ว +83

      😂 chorizo can be overpowering, you can make arroz con chorizo but it's not paella.

    • @Kyle-nm1kh
      @Kyle-nm1kh 8 หลายเดือนก่อน +11

      Jalapeños I think ruin the dish (any dish) by making everything taste like jalapeño. I'd rather taste many flavors than 1 single flavor

    • @diarmuidkuhle8181
      @diarmuidkuhle8181 5 หลายเดือนก่อน +5

      ​@@Kyle-nm1khjalapeño peppers are a great addition to some dishes, you just don't use a big amount.

    • @tobiasd.brimstone4659
      @tobiasd.brimstone4659 หลายเดือนก่อน +1

      @chefjamesmakinson try chorizo fried rice to make some heads roll 🤣

    • @DanielFolsom
      @DanielFolsom 11 วันที่ผ่านมา +1

      There's a paella bar (there are like 3 of them) in Manhattan called Socarrat ... and I realized it probably wasn't super authentic when I saw that their signature dish, called Socarrat, has chorizo (... and chicken, white fish, squid, shrimp, mussels, and cockles).

  • @tessx2316
    @tessx2316 2 ปีที่แล้ว +180

    Something as simple as "if it has a slightly burnt smell, it's burnt." Was so funny :D

  • @sazji
    @sazji 2 ปีที่แล้ว +145

    Iranians are also extremely particular about that crispy layer at the bottom of rice dishes (chelo and pollo). It’s not easy to get right, and takes a lot of practice. But that third black one would have had Iranians in tears. The whole dish would indeed be infused with the most exquisite aroma of burnt rice.

    • @Rickyp0123
      @Rickyp0123 ปีที่แล้ว +22

      So are puerto ricans. We call that crispy layer 'pegao' and it's a big deal. Cool to learn that this spans across cultures!

    • @corsicanlulu
      @corsicanlulu ปีที่แล้ว +11

      @@Rickyp0123 dominicans call it con-con and its the best part of the rice to me

    • @verybarebones
      @verybarebones ปีที่แล้ว +10

      It has spaniards in tears too

    • @thatHARVguy
      @thatHARVguy ปีที่แล้ว +5

      @@corsicanlulu As others have commented we never let rice on the bottom get to a burnt stage, just crispy/toasted. Chinese families make congee (rice porridge).

    • @PaulaBean
      @PaulaBean ปีที่แล้ว +5

      Koreans do it too.

  • @Foxkitos2020
    @Foxkitos2020 ปีที่แล้ว +744

    Finally a chef from abroad who understands and respect the original recipes.
    Un abrazo James

    • @ChefJamesMakinson
      @ChefJamesMakinson  ปีที่แล้ว +61

      Gracias! :)

    • @Hexotoxyn
      @Hexotoxyn ปีที่แล้ว +68

      I find a lot of the time that a lot of latin american dishes get confused with spanish dishes especially in the u.s. thats why so many things in america called spanish whatever arent things youd probably see in spain

    • @ChefJamesMakinson
      @ChefJamesMakinson  ปีที่แล้ว +89

      @@Hexotoxyn yeah they do a lot of people in the US think that Spanish is Mexican and vice versa

    • @TechTesting
      @TechTesting ปีที่แล้ว +14

      if u want traditional then don't watch these lol
      those 3 for sure aren't making "traditional" ones lol there are probably thousands of traditional Paella recepies on youtube

    • @FroggerbobT
      @FroggerbobT ปีที่แล้ว +4

      Probably helps that he's a chef in Spain...

  • @picaro85
    @picaro85 ปีที่แล้ว +231

    Cant stop watching the train wrecks. You are a very restrained person, James. This is actually quite a good video of the easy to fall into mistakes, and you guide the audience to the right tips, good stuff.

    • @ChefJamesMakinson
      @ChefJamesMakinson  ปีที่แล้ว +30

      Thank you!

    • @michaelhawkins7389
      @michaelhawkins7389 8 หลายเดือนก่อน +2

      @@ChefJamesMakinson James , in the UK Paella is often seen as a seafood dish but how authentic is that to the original Spanish verison ?

    • @jeejbeej
      @jeejbeej 2 หลายเดือนก่อน +1

      ​@michaelhawkins7389 It's not the original but seafood paella is also common in Spain.

  • @rodneyferris4089
    @rodneyferris4089 2 ปีที่แล้ว +474

    I like your reviews. No obscenity and offensive language just full on personal reflection. Thank you for this.

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +39

      thank you very much!

    • @blc28x
      @blc28x 2 ปีที่แล้ว +33

      I was thinking the same thing! I also like how you give us some alternatives if we are short on pans or ingredients. The language lessons don’t hurt either 👍🏻 😊 🥘

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +18

      @@blc28x thank you!

    • @salimmazid9027
      @salimmazid9027 ปีที่แล้ว

      @@ChefJamesMakinson i bet this video was hard on you. Did you feel like killing that "professional" chef?

  • @limonynada007
    @limonynada007 ปีที่แล้ว +434

    Actually, Daniel's paella (2nd) looks like the best one, despite having the totally sinful chorizo. I dont know what the pro chef was thinking about with that heavy burnt rice, cold stock and hot peppers.

    • @BitmapFrogs
      @BitmapFrogs ปีที่แล้ว +29

      Daniels paella is chock full of crunchy barely cooked red pepper… 🤢

    • @miguelonqueso96
      @miguelonqueso96 ปีที่แล้ว +22

      As one person has said. He has Big uncook chunks of red pepper. He didn't make a sofrito or at least what he did was half and wrong. And for gods sake. CHORIZO?????? La maaaadre que lo reparioooooo hay que ser bien ignorante para decir que creció en una casa española con comida española y echarle chorizo a la paella...

    • @DeathnoteBB
      @DeathnoteBB 11 หลายเดือนก่อน +9

      @@BitmapFrogsWhats wrong with crunchy pepper? Some people prefer it to be crunchy versus sad and limp

    • @BitmapFrogs
      @BitmapFrogs 11 หลายเดือนก่อน +19

      @@DeathnoteBB there's no place in a paella for crunchy pepper because it isn't a salad, or sad pepper, you either melt the pepper in the sofrito or you use no pepper

    • @martinaasandersen3775
      @martinaasandersen3775 10 หลายเดือนก่อน +5

      Looked very wet because he covered it. Doubt it was crispy.

  • @albertminj9714
    @albertminj9714 2 ปีที่แล้ว +628

    i always find it strange that they judge their own food... of course they will enjoy it.

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +136

      I was thinking the same thing! haha

    • @buddigabong
      @buddigabong 2 ปีที่แล้ว +26

      A lot of the Condé Nast channels focus on personality over quality of information.

    • @ChezJohn
      @ChezJohn 2 ปีที่แล้ว +44

      Same here, they’re never going to say, damn this sucks lmbo. The big problem is ppl will make this wrong if they follow their lead, and when it comes out wrong and they ruin their dinner party, date night etc, they’re going to look/feel stupid and that’s just not right. 😒

    • @brancorocks
      @brancorocks 2 ปีที่แล้ว +21

      Another surprise for me was that I didn't expect the professional to fail on the technical aspects of a paella I'm Indian and even i know that it wasn't a crunchy bottom but a burnt one was even more suprised to be more inclined to cook the paella made by the guy who was at cooking level two

    • @nursecory7033
      @nursecory7033 2 ปีที่แล้ว +4

      But does it taste good. If it tastes good then who cares. Different cultures come up with similar dishes around the world given similar ingredients. Enjoy your food.

  • @Dariet88
    @Dariet88 ปีที่แล้ว +127

    as a spaniard living in Valencia, I really appreciate the respect you have for our cocina. Have you considered showing the world our amazing cocidos?

  • @guillebuendia530
    @guillebuendia530 ปีที่แล้ว +304

    Well, seeing her boil the rice in a separate pot and constantly stirring It just killed me inside, even more than using chorizo and morcilla, holy god

    • @quangan1288
      @quangan1288 ปีที่แล้ว +28

      She’s using boxed paella so maybe the instruction on the back told her to do so? I’ve never seen one though.

    • @Jojo-bg1re
      @Jojo-bg1re ปีที่แล้ว +34

      Shes a lvl 1 cook give her some slack

    • @SoulAcid1
      @SoulAcid1 ปีที่แล้ว +11

      @@Jojo-bg1re So she should stay on her lvl? Criticism is not always bad.

    • @BronzedBeast
      @BronzedBeast ปีที่แล้ว +23

      @DrachenOdem not really a critique. Those are ment to be respectful and enlightening. When you're just rude and over the top you don't teach anything

    • @Gdhttu
      @Gdhttu ปีที่แล้ว +4

      @@SoulAcid1magine having this mindset lmao - do you seriously want people to never try cooking “new and hard” (even if they’ve made it before) to them things ?? How would you ever develop any culinary skills or even your TASTE BUDS if that’s how the world worked

  • @pandamilkshake
    @pandamilkshake ปีที่แล้ว +62

    Little known fact is that the real traditional paella was actually made with rabbit and rat instead of rabbit and chicken. The rat they used is called "Rata de Albufera" which was a very big, fat kind of rat that was very easily found around Valencia at the time.

    • @littlemssunshinexoxo
      @littlemssunshinexoxo 4 หลายเดือนก่อน +1

      ..... rat? like literal plague carrying rats?

    • @theKingmaker108
      @theKingmaker108 4 หลายเดือนก่อน

      ​@@littlemssunshinexoxo Yep, although fleas carry plague not rats.

    • @fukpoeslaw3613
      @fukpoeslaw3613 3 หลายเดือนก่อน

      ​@@littlemssunshinexoxoplague's cooked out of course; that's why you first add the rata d'Albufera.

    • @TheFatalcrest
      @TheFatalcrest 2 หลายเดือนก่อน

      XD I would ask if some still try the rat style buuuuuttttt i think the food supply has shifted in such a way it's no longer required for protein

    • @pandamilkshake
      @pandamilkshake 2 หลายเดือนก่อน +4

      @@littlemssunshinexoxo Yeh but it's a different type of rat. These rats were not found in the city, they were found near lakes, lagoons and rice fields.

  • @sissyjoeold7657
    @sissyjoeold7657 ปีที่แล้ว +163

    paella also exists here in my country of the Philippines (a former Spanish colony, hence the culinary influence), and paella here have key differences like using sticky rice or other heirloom rice here, and safflower or atsuete as colorant instead of saffron and chorizo and/or longganisa is commonly used in our paella (or paelya a native alternative name)

    • @agentsus9681
      @agentsus9681 ปีที่แล้ว +1

      I love the Seafood paella The Red Crab has. I order it every time we go there.
      Also, it's pretty interesting huh? We never really inherited how the Spanish pronounce the double L. We pronounce it pa•el•ya.

    • @sissyjoeold7657
      @sissyjoeold7657 ปีที่แล้ว +2

      @@agentsus9681 apparently, the way we pronounce the double L is closer to how it was classically pronounced.
      Man, maritess crab from red crab...yum

    • @hayati6374
      @hayati6374 ปีที่แล้ว +1

      @@agentsus9681 not long ago it was pronounced like ly, or like lh in Portuguese where it hasn’t changed

    • @Croyles
      @Croyles ปีที่แล้ว +3

      As the video shows, chorizo is not an ingredient in classic paella.

    • @TheBigMagnet
      @TheBigMagnet ปีที่แล้ว +2

      @@sissyjoeold7657 Catalan does not have the ly sound, which even in Spanish nowadays you only hear in a couple of places in north Castile.
      So the pronunciation for the Spanish dish, is pa-EH-ya.
      On the other hand for the PInoy version - yep, it's theirs so they can call it like they want. I'm guessing the longganisa and chorizo come from the Mexican influence.

  • @pinowsky
    @pinowsky ปีที่แล้ว +56

    I loved you reactions. I laughed so hard just by looking at your face expressions. Many of the react videos I watch are many times exaggerated but your reactions were natural and sincere, more believable. Thanks also for taking the time to explain what they got wrong and how to do it right.

  • @huzaifahabdulwahab1499
    @huzaifahabdulwahab1499 2 ปีที่แล้ว +430

    Uncle Roger, defender of egg fried rice.
    Vincenzo’s plate, defender of carbonara.
    And now chef James, defender of paella!
    XD

  • @wolfparkour
    @wolfparkour 2 ปีที่แล้ว +60

    Thank you for being a templar for real spanish food, I respect your knowledge

  • @RinaJosscy
    @RinaJosscy 2 ปีที่แล้ว +196

    You got me excited to make real paella! I made it in the past, but I realize now it was never authentic. Great Video, keep it up

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +11

      thank you! let me know if you have any questions!

    • @vespasiancloscan7077
      @vespasiancloscan7077 2 ปีที่แล้ว +7

      @@ChefJamesMakinson I understand most paella pans are carbon steel, but they don't seem to be seasoned. If that's the case then why, and is there any reason other than price to use carbon steel over stainless?

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +10

      @@vespasiancloscan7077 most are seasoned in the kitchens. I really don't like carbon steel paellas they rust too easily and can be dented too easily as well. Stainless paellas are much more ergonomic. the big downside with stainless is that it's heavier. If you were to buy a large paella, like a 70cm or 90cm then I would suggest buying the classic carbon steel one as it's not something that you are going to use every day and they may be cheaper as well.

    • @vespasiancloscan7077
      @vespasiancloscan7077 2 ปีที่แล้ว +3

      @@ChefJamesMakinson thanks!

    • @camebackcat1487
      @camebackcat1487 ปีที่แล้ว

      look elsewhere for a real paella tutorial

  • @rafaxd8178
    @rafaxd8178 ปีที่แล้ว +44

    Actually, in some regions of Spain exist the "arroz a la zamorana" (rice from Zamora) which is rice with chorizo along other pork meat (like ribs, ears, hands, lard, etc). Is not paella, but it's quite similar, and it's delicious.

    • @TheHortoman
      @TheHortoman ปีที่แล้ว +5

      Arroz a la zamorana and arroz con chistorra and many varieties of arroz caldoso are also great although i prefer not eating seafood so valencian paella with chicken and rabbit really is great

    • @manuelpineiromourazos6514
      @manuelpineiromourazos6514 ปีที่แล้ว

      @@TheHortoman so... arroz "a la zomorana" it's the rice version of "a la riojana" from potatos?

    • @tinycoley875
      @tinycoley875 ปีที่แล้ว

      @@manuelpineiromourazos6514 We love the Paella with squid ink, although messy to eat

  • @tomlindsay4629
    @tomlindsay4629 2 ปีที่แล้ว +91

    The look you gave the camera at the mention of smoked paprika had me laughing out loud!
    Really great video, excellent professional commentary.

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +15

      Thanks!

    • @tomlindsay4629
      @tomlindsay4629 2 ปีที่แล้ว +10

      @@ChefJamesMakinson, "he burned it".
      That, and his onion dicing and garlic chopping kinda made me angry; I can only guess at his salary.

  • @Netreek
    @Netreek 2 ปีที่แล้ว +323

    It is allways intersting how they taste their own dish and say "MMmmm that is perfect." Well, I can cook also for myself. I take some rice, ham, potatoes and ketchup and call it a dinner and say "Mmmm 3 Stars Gourmetfood.", while someone else would say "How can you even eat that vile, smelly, overcooked, undercooked, raw, burned thing. I don't even know how you did that? That is raw and that is overcooked." So a taste test for me is if I give someone else but me a taste of it. I just do some tasting inbetween you check if it needs more spices.

    • @HO1ySh33t
      @HO1ySh33t ปีที่แล้ว +8

      pretty much all restaurant-cooked salmon are overcooked to me. For me, if the salmon in the middle isn't rare/blue, it's overcooked and tastes like canned salmon
      I also like my potato in stew still waxy, so all these potatoes "cooked to perfection that melt in your mouth" are just way overcooked.
      Just to illustrate that people's taste in food can be pretty arbitrary.

    • @matejbosela9093
      @matejbosela9093 ปีที่แล้ว +2

      @@HO1ySh33t for a stew or creamy/rich soup with potatoes - try separating 2 bigger (0.5kg or 1lb) potatoes and quarter them. Add them first into the pot, even before the meat. Cook the stew and about 5-10 minutes before the end of cooking, add the rest of potatoes. You will end up with both of the worlds ("overcooked" potatoes will add flavour and firmness - i lack a better word for that - to the stew and the actual potatoes will still be in the stew). This is the way of goulash stew/soup.

    • @BLKWIDOWX
      @BLKWIDOWX ปีที่แล้ว +3

      tbh that’s what u never understood about epicurious. it always should’ve been level 3 tries level one, level 1 tries level 2, and level two tries level 1. of course the people that made it are going to be like “wow so good!”

    • @kevincrosby1760
      @kevincrosby1760 ปีที่แล้ว

      @@matejbosela9093 Another way is to mind what TYPE of potatoes you buy. Russett potatoes will dissolve into creamy mush. Yukon Gold potatoes will retain their "bite" if cooked in the exact same manner. There are many varieties of potatoes which fall between the two.
      Another "gotcha" is onions. I know people who will only buy "Walla Walla Sweet" onions, and will turn their noses up at local "sweet" onions. The local sweet onions are genetically identical to the Walla Walla Sweet variety. The difference is all legalities...they are grown in Benton and Franklin counties, rather than 1 mile away across the Snake River in Walla Walla County.

    • @stupidiot7291
      @stupidiot7291 ปีที่แล้ว

      @@BLKWIDOWX The problem I think is they don't leave any space for feedback I wonder if its just a time issue for the vid, I agree though should be feedback from the other chefs. Lvl 3/2 should be helping lvl 2/1 get to the next level - you know point out easy improvements. Level 1 should be seeing if they would pay money for that in a restaurant (lvl3). (you also had no one trying lvl 3's).

  • @stephenbeckman208
    @stephenbeckman208 2 ปีที่แล้ว +33

    Cured chorizo is just way too strong to cook with. That oil that comes out will just smother pretty much everything else, especially that really expensive, subtle saffron!

  • @Ignasi666
    @Ignasi666 ปีที่แล้ว +28

    You can absolutely go to any decently sized supermarket in Spain and find morcilla (or butifarra negra, if you're in Catalonia). It won't be particularly good (the ones you can find at a butcher shop are significantly better...and costlier), but it's a very common product. It's actually a staple of Spanish cuisine and can be found in many stews. That being said, using it in a paella is pretty unheard of.

    • @mytotim8978
      @mytotim8978 ปีที่แล้ว

      De hecho cada comunidad autónoma tiene sus propias morcillas... las de León con y sin arroz y la de Murcia que jamás lleva arroz son completamente distintas.

  • @annapavlakis7626
    @annapavlakis7626 2 ปีที่แล้ว +69

    I live in the Comunidad Valenciana, and, even though I've never tried to make paella, I can tell you that none of those were paella. Frank's was the closest, but still. #notpaella.

    • @carlosandleon
      @carlosandleon ปีที่แล้ว +8

      Rice on pan = Paella

    • @camebackcat1487
      @camebackcat1487 ปีที่แล้ว

      This is the only true comment here. At the most generous, they might be considered arroz con cosas. Also, very few Spaniards can make a proper paella.

    • @DiegoRoblesGallardo
      @DiegoRoblesGallardo วันที่ผ่านมา

      @@carlosandleon No, pan = sartén (spanish) = paella (valencian).

  • @ericdravenashecorven
    @ericdravenashecorven ปีที่แล้ว +116

    I loved Onika's enthusiasm, I don't care that she's not a pro chef, I just love how much she loves to cook. Her attitude is infectious! Also I'm not even close to a professional chef, and I could tell the Level 3 chef burnt the hell out of his dish without you saying it. That's so bad, yikes. My guy is really over here trying to sell people on burnt-to-hell food, so burnt a non-cook like me can tell.

    • @joddle23
      @joddle23 ปีที่แล้ว +22

      also ironic but not totally surprising that the level 3 chef said "this dish is perfect, I'd give myself a pat on the back" yet his paella burned on the bottom, and his ingredients burned during their prep. chef james was being pretty restrained in his reaction all things considered!

    • @donb7519
      @donb7519 ปีที่แล้ว +19

      @@joddle23 i mean frank definitely knows he burned it but they probably instruct him to stay positive and keep up the facade and they probably dont have enough time for a take 2

    • @joddle23
      @joddle23 ปีที่แล้ว +4

      @@donb7519 Yeah I understand that, and every chef messes up... but man that's a gutsy and possibly misguided move by the video producers
      "We're running overtime here! Just smile through the burn!"

    • @donb7519
      @donb7519 ปีที่แล้ว

      @@joddle23 plus most people wont care tbh its not that risky

    • @BronzedBeast
      @BronzedBeast ปีที่แล้ว +1

      @Derek O'Connor tbf Frank is probably expensive on the pay roll so they can only keep him for so long

  • @VladimirGorev
    @VladimirGorev ปีที่แล้ว +16

    The simple fact that you don’t only “react”, but also explain and show the right approach, made me subscribe. Please continue to provide us with very useful insights:)
    P.S. I’d definitely eat Daniel’s paella, I don’t mind chorizo:) Other two… no f…ng way!

  • @bradk7969
    @bradk7969 ปีที่แล้ว +8

    In this day and age so refreshing how objective and logical u are Chef James. Never disrespectful but absolutely chock full of useful information. Family was so impressed with paella because i listened to u and not everyone else scored big points lol. I may be amateur but learned enough to know listen to Chef not wannabes lol

  • @apreciemos
    @apreciemos ปีที่แล้ว +21

    In the Canary Islands we do a lot of this not-paella stuff, but we call it 'arroz amarillo' and go on with our lives without Valencians telling us what goes in what doesn't lol. If it had no shrimps (don't really like them) I would gladly eat Daniel's dish.
    I appreciate a lot having you showing your own cooking while reacting to these videos. Many reaction channels just get angry and point at all the flaws and mistakes, but they don't dare to do the cooking themselves. That's definitely not your case.

    • @danielgyila3662
      @danielgyila3662 ปีที่แล้ว

      Que grandes, yendo a vuestra puta bola jajsjs

    • @gemmacruz8529
      @gemmacruz8529 ปีที่แล้ว

      Yep! Arroz amarillo, one of the best things! Whether you like to use rabbit, chicken, pork, snails, prawns... Whatever! Arroz amarillo.

    • @DiegoRoblesGallardo
      @DiegoRoblesGallardo 23 ชั่วโมงที่ผ่านมา

      A ver si te crees que en Valencia no se hace arroz del senyoret, arroz a banda, arroz con costillas, arroz con chorizo, paella de bacalao con colifror, vegetal de alcachofas, arroz con costra (sí con una capa superior de huevo cuajado), melosos, caldosos, arroz con alubias y nabos, espardenyà, ARROZ AL HORNO, no somos tan talibanes xD pero lo que pretenden muchos es hacer pizza con base de arroz y no de masa.
      Anda que no habrán sobrevivido personas en Valencia con la nevera casi vacía y hacerse un arroz seco con longaniza y chorizo y no se acaba el mundo!

    • @apreciemos
      @apreciemos 23 ชั่วโมงที่ผ่านมา

      @@DiegoRoblesGallardo Si te soy sincero lo único que me gusta de la gastronomía valenciana son los chivitos.

  • @danjwheatley
    @danjwheatley 2 ปีที่แล้ว +31

    the reactions to vincenzo and nigelng are fun but this was the first of your vids i've seen where you talk about spanish food and i love it! would love to see more like this, and am just loading up the patatas bravas one now :)

  • @Elniniss
    @Elniniss ปีที่แล้ว +8

    I used to work at a family Mexican restaurant so I was taught to cut onion like chef frank did. I once saw my wife struggling with onions for tacos and when I told her how to cut them she freaked out lol

  • @rhysjackson2597
    @rhysjackson2597 2 ปีที่แล้ว +33

    I could listen to your commentary all day. Such a calming voice and your food knowledge is another level. Respect chef!

  • @MyAjjisKitchen
    @MyAjjisKitchen 2 ปีที่แล้ว +25

    Hi there. I really enjoyed this review. I have learnt a lot for you. I enjoyed listening to how knowledgeable you are about all things culinary. I am not formally trained, but I LOVE to cook. Cheers! Sandee

  • @NoxaClimaxX
    @NoxaClimaxX 2 ปีที่แล้ว +110

    I know that Frank had been waiting for months to make that paella, and I imagine this was his personal recipe. I’d probably try his just because I want to try blood sausage, but that did look pretty burnt.

    • @Naksuu
      @Naksuu ปีที่แล้ว +6

      If you want to try the worlds best blood sausage, come to Finland and specifically the city Tampere. I can guarantee you won't be let down. A sausage thats made only in a small city in a small country. And I ain't biased at all.. ;)

    • @ivandemiguel8607
      @ivandemiguel8607 ปีที่แล้ว +7

      if you want to try the “blood sausage” don’t try it in a paella… please do yourself a favor and don’t do it… Eat morcilla de Burgos and you will discover a whole new world of flavor….

    • @wullaballoo2642
      @wullaballoo2642 ปีที่แล้ว +3

      Lancashire is arguably the place most associated with it in Britain. Bury, and Bury Market, if we're being very specific. Nearby Ramsbottom hosts the World Black Pudding Throwing Championships which gives an indication of just how serious they take their Black Pudding in that county.

    • @tinycoley875
      @tinycoley875 ปีที่แล้ว

      @@ivandemiguel8607 My wife ordered it by mistake but loved it. Very soft and rich though and nothing like british black pudding which is also very good but much firmer

    • @DiegoRoblesGallardo
      @DiegoRoblesGallardo 23 ชั่วโมงที่ผ่านมา

      The best recipe with blood sausage form Valencia is a "blanc i negre" you only need a baguette, cook in a pan (not frying) a pair of spanish white sausage and a medium blood sausage (not with rice, with onion) and fill the bread with that pork and some baby beans. You can substitute one longaniza for a chorizo.
      You can have it with some cheap red wine or beer mixed with sweet soda.
      So a lot less work and an authentic result.

  • @arturoalvarezkawai6773
    @arturoalvarezkawai6773 2 ปีที่แล้ว +12

    I'm not a professional cook. I just cook for the family at home and have been doing it for about three decades, and I can tell these guys made a lot of mistakes in the video, and learnt a lot, too. Look forward to another video of yours.

  • @sushiamg5767
    @sushiamg5767 2 ปีที่แล้ว +20

    This is great, I knew most of it, but its great to hear it in English and the way it is explained is super in detail and super chill, cause I learned how to make paella through a lot of hits on the head by the guy who was teaching me, now I know the reasons for the stuff I was doing. And its amazing to see an english speaking chef who has huge amount of experience with spanish cookery.

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +2

      Thank you! yeah I remember the same thing haha the old days!

  • @JessScreams
    @JessScreams ปีที่แล้ว +27

    I’m going to be real, Daniel’s demeanor gives me the vibe that he thinks he knows a lot more than he actually does - like he would “um, actually -“ other people while theyre cooking lol
    But that’s just the vibe I’m getting as a complete amateur cook

  • @artemis0666
    @artemis0666 ปีที่แล้ว +12

    As a Mexican trying to expand some horizons as a home cook, this was definitely enlightening to see! Very serious review and commentary. Thank you! Think i will view your video of Omar as a guideline for how to make this.
    Ps. I find funny that your first picture about "chorizo in paella" happened to be from jamie Oliver.

    • @lluisg.8578
      @lluisg.8578 ปีที่แล้ว

      You're right, this version from Jamie is one of the most hated ones because spreaded the wrong idea of chorizo in the paella all around the world.

  • @mariawhite7337
    @mariawhite7337 2 ปีที่แล้ว +4

    I cut onions like so: Cut in half along the root. Then skin. Cut lengthwise near the root but not all the way through. Then slice the other way to dice. I learned this from restaurant impossible.

  • @Jorge94DC
    @Jorge94DC 2 ปีที่แล้ว +11

    Great, I finally found an Spanish Chef with recipes!
    Gracias! Estoy ansioso por probar tus recetas extraño mucho la comida española!

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +4

      ¡Muchas gracias! dime si tienes alguna duda

  • @PerfectBite
    @PerfectBite 2 ปีที่แล้ว +17

    Where is Level 4? A REAL Paella? I just want to point out that we DO have more rice dishes and variants, here in Spain, that are served in restaurants (which we call an arroceria). Some of the combinations in those restauarants can be a wide variety (especially using mushrooms or iberico pork), but of course we don't refer to them as a Paella. I think that is where some of the confusion has come from over time in other countries, about the contents of the 'traditional' paella.
    The only comment I slightly disagree with (and to be clear, I don't usually disagree with James 😉) was that the traditional ingredients used were because 'seafood was harder to get' and 'meant to be a poor man's dish' - Not entirely correct. Seafood back in those days was extremely abundant, especially in the Valencia and Gandia regions. But Paella was originally a rice farm labourers' food, which was cooked over a wood fire to make a lunchtime meal. Because of this, they originally used ingredients that were easy to source near the rice fields (tomatoes, onions, and yes even snails). The 'Paella Valenciana' then evolved from that over time, adding the likes of rabbit, beans and saffron, for that extra special colour and flavour. The 'poor man's' version of this would more aptly be 'Arroz a banda' which was traditionally made in the same area by using very humble ingredients, including fish stock from the leftover fish bones.
    Other than that sir....great video!! Keep those views rolling in!

  • @jeffreychandler8418
    @jeffreychandler8418 ปีที่แล้ว +26

    never thought i'd have the opposite energy but same dedication to paella as uncle roger does with fried rice.

  • @larry-mk6bc
    @larry-mk6bc 2 ปีที่แล้ว +48

    Hey, I think you should react to Adam Ragusea's Paella. Lots of spaniards seem to compliment him in the comments. Also heads up, Adam is just a humble home cook who's cooking for his family, nothing really fancy and stuff.

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +11

      I will check it out!

    • @plumokin5535
      @plumokin5535 2 ปีที่แล้ว +5

      I love Adam and I'd love to see this as well!

  • @ChezJohn
    @ChezJohn 2 ปีที่แล้ว +59

    EXCELLENT video Chef James, I thoroughly enjoyed your commentary on it. I actually follow one of these guys, Chef Frank from “Proto cooks,” the other two I don’t know. Frank is usually pretty good but it really looked like he was struggling on this one. I think I’m qualified to say that after working 30 years in a kitchen myself. I wouldn’t attempt to make something like this dish unless I had someone like you guiding me, someone who KNOWS what they’re talking about. Another one I would follow is Albert Bravia from “Spain on a fork,” do you know him? I recommend looking him up, maybe you guys are close enuf to do a collaborative video, the kid knows his stuff and will tell you himself he’s not a Chef. Thanks again Chef, have a great week. 👏👏👏👏👏

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +20

      Thank you very much John! yes I know of Albert and he does a very good job! I would love to do a collab with him he doesn't live that far from me! haha Have a brilliant week!!

    • @kaybrown4010
      @kaybrown4010 ปีที่แล้ว +2

      @@ChefJamesMakinson Please do that colab with Albert! Spain on Two Forks!

    • @HeronCoyote1234
      @HeronCoyote1234 ปีที่แล้ว +1

      Yes, I love Albert! Literally half of my printed recipes in my notebook are his. He has six separate videos on paella. I would LOVE to see a collaboration of James and Albert.

  • @Bajaranger
    @Bajaranger 11 หลายเดือนก่อน +1

    I cook paella frequently and compete in regional paella and wine festivals in and around Baja California. I really enjoyed watching this video and listening to your commentary. I learned a lot and picked up some tips that I will incorporate into my prep work that I hope will make my paella even more wonderful. Thanks from Ensenada, Baja California Mexico

  • @KareiTV
    @KareiTV ปีที่แล้ว +2

    Your face when you said "NO CAYENNE" 🤣
    Thanks for the in depth reviews while still staying professional!

  • @antoniocampen
    @antoniocampen ปีที่แล้ว +2

    2:26 you can find morcilla in the supermarket its just usually not the best quality and imo doesnt taste like much. for me burgos or castillian morcilla is the best on its own and asturian for fabada but asturian has a VERY strong flavor.

  • @zikocult
    @zikocult ปีที่แล้ว +3

    As a spanish, i can say, i've not seen any paella in this video xD

  • @Sniperboy5551
    @Sniperboy5551 ปีที่แล้ว +1

    Your voice is so soothing. I love watching these videos before bed. Although the food makes me hungry, your voice lulls me to sleep… that’s a compliment btw!

  • @abrahamperez4801
    @abrahamperez4801 ปีที่แล้ว +71

    I'm sure they both have done really tasty paellas, but none of them should be called paella. The thing is paella is not a recipe you can improvise with, it has actually very strict rules and I like how James knows the rules and the way he respects it. It is really encouraging to see an experiences chef, that wasn't born Spanish, knows that much about us, our food and culture. This is great discovery as a channel, I will keep an eye here!

    • @gregorsamsa1364
      @gregorsamsa1364 ปีที่แล้ว +13

      That's not how food works. Or language. Of course you can improvise with it

    • @abrahamperez4801
      @abrahamperez4801 ปีที่แล้ว +6

      @@gregorsamsa1364 No my friend, there are dishes that has cultural boundries and it is a lack of respect to mess with. Paella, is a dish with a name, you don't change the ingredients, or the cooking process, unless you call it something else. You can call it "your recipe with rice" which will be absolutely normal. I know this is hard to understand for certain people, but imagine using pork in a recipe that comes from a muslim country, that would be disrespectful, to change the recipe to add something that is not there and goes against its cultural roots, well, this is the same.
      Cancelar
      Responder

    • @gregorsamsa1364
      @gregorsamsa1364 ปีที่แล้ว +23

      @@abrahamperez4801absolute nonsense. There are no strict rules here and it harms absolutely no one to make variations on dishes. Not to mention that there are a bunch of variations on this dish made even within Spain. Not to mention that, as the dude who made this video said in a different video, this originated as a peasant dish in which people would use what they happened to have.
      Sorry, Mr gatekeeper, but you don't get to dictate what other people cook or what name they use to refer to what they cook. That isn't how food works and it isn't how language works.
      And I would have absolutely no problem taking a dish from a Muslim culture, adding pork to it or substituting pork instead of lamb or beef, yet still referring to it by the same name. In fact, I sometimes like to add to my shakshuka.........none other than...................chorizo. which I would also have no problem adding to a paella. Sounds to me like it would work very well. There's probably good reason why it's quite common

    • @brunospasta
      @brunospasta ปีที่แล้ว +5

      @@gregorsamsa1364 I agree that there is absolutely no harm in experimenting with recipe s. Yet, if I watch a professional chef cooking a certain dish, I expect this to be the authentic one and no experiment unless specifically stated.

    • @gregorsamsa1364
      @gregorsamsa1364 ปีที่แล้ว +14

      @@brunospasta Seems like a strange expectation. Chef's are constantly putting their own spins on traditional dishes. Often much more dramatically than this. It isn't uncommon to see them do all sorts of drastically reimaginations of traditional dishes- deconstructions, reconstructions, molecular gastronomizations and whatnot

  • @damonboes2873
    @damonboes2873 ปีที่แล้ว +2

    So, it's just something I wondered since I only recently got invested in your channel and I wondered if you ever reacted to German food or made a video about it yourself.
    A lot of very accurate knowledge all the way through. Great work!

    • @ChefJamesMakinson
      @ChefJamesMakinson  ปีที่แล้ว +1

      I have a Kartoffelpuffer video but not much else as people don't seem to like that content but I can try reviewing one

  • @alexandergrey5913
    @alexandergrey5913 2 ปีที่แล้ว +5

    Love your reviews! This is one dish I talked my way into a little back street eatery kitchen in Denia on a Sunday to learn. After in the afternoon a lot of wine & brandy was drunk! 👍

  • @senorpapasfritasconqueso
    @senorpapasfritasconqueso ปีที่แล้ว +1

    My favorite part was the charcoal on Frank's pan. It looked really beautiful how it colored the dish black in a few spots. Would be delicious with a nice beverage of gasoline. Yum.

  • @Hastur_the_Great
    @Hastur_the_Great 2 ปีที่แล้ว +116

    Now I at least know I shouldn't put chorizo in my paella, but I can't help it, grilled cured chorizo tastes amazing :x
    Edit: The fact that the "pro" chef managed to burnt his very own dish and has the balls to stare dead eye in the camera to state that it looks perfect . . . *bruh*

    • @sarkion
      @sarkion 2 ปีที่แล้ว +9

      If you like the chorizo flavour you can give a shot to a dish called "arroz a la campesina". It's a spanish rice dish with chorizo, peppers, onion and paprika (you can find variations with other ingredients but those are the main ones for me). It comes together faster than a paella and you get that chorizo flavour the be the star of the show

    • @Rildinor
      @Rildinor 2 ปีที่แล้ว

      @@sarkion Patatas a la Riojana is something you should try too!

    • @SondreGrneng
      @SondreGrneng ปีที่แล้ว +9

      Imma be real here. If you like Chorizo in your paella. put chorizo in your paella. If that offends a Spaniard, that's just extra seasoning.
      If you are making a cooking show however, either don't use it, or make it very clear that it's not traditional and you just put it there because you like it.

    • @Rildinor
      @Rildinor ปีที่แล้ว +5

      @@SondreGrneng just call it something else, its like call fish and chips a dish when you fry lamb and no fish

    • @k.v.7681
      @k.v.7681 ปีที่แล้ว +5

      My mother in law uses it in her version (but raw, not cured). Her husband (the actual spaniard) was raised on a pig farm where they produced it and his mother (where the recipe comes from) added it everywhere. People will harp on about tradition, but the reality is, you don't have set kinds of meats in most poor man's recipes. You use what you have on hand. Like the sea food debate. You better believe that if a dude caught a couple mussels along his fish in the catch of the day, he would have thrown them in.

  • @lambrospappas578
    @lambrospappas578 ปีที่แล้ว +2

    Great video! I'm no expert on paella, but I I do my own version of paella and have been complimented by people who've been to Spain or who are Spanish themselves. I stick to the traditional flavours, but with my own methods and some minor adjustments. No chorizo or sausage obviously, but adjustments based on ingredients that I can find anytime and anywhere, as opposed to them needing to be seasonal or having to go to a specialty store. For example Fava beans are not an option here unless they’re in season, so I end up using peeled Edamame beans (cause that's what they always have at my local grocers). I’ve also grown my own red peppers and I’ve cold smoked them over oak and dehydrated them to have my own pimenton. I can never find Bomba rice, so I use Arborio. As for the saffron I always soak it in the stock that I have put to the side before incorporating it into the dish so as to maximize the flavour and colour it brings. The saffron I usually get is from Greece as well, as I have hookups for it there, and I lightly toast it before using it in any Spanish recipes. Same with my EVOO, it’s always from Greece as I know people who can hook it up here. I don’t have a paella pan, but what I do use is a roasting pan that I can start on the stovetop and then continue cooking covered in the oven, and then I finish it off again either on the very bottom of the oven or stovetop to get at least some of the rice to crisp up on the bottom.

  • @Yoroiful
    @Yoroiful ปีที่แล้ว +13

    It was a joy to watch you critique the dishes respectfully. I'm not a fan of gatekeeping when it comes to food and recipes, but it's fair to point out what goes into the original recipe.

  • @beatonthedonis
    @beatonthedonis ปีที่แล้ว +1

    The key elements of a paella are the rice (because you cook in an open flat pan, you need rice that will cook evenly), the stock, saffron, and the crust formed by not stirring. Other ingredients are what taste good to you.

  • @tonydeltablues
    @tonydeltablues 2 ปีที่แล้ว +14

    Holy shit, It never fails to surprise me how misunderstood this dish really is! I've had a paella journey that goes back over 18 years. I made a paella pilgrimage to Valencia 4 years ago and got to look in a restaurant kitchen on a Sunday as paella was being cooked. Sure a heck didn't look like any here! I'm sure they were pleased with the taste of their rice dishes, heck, I'm happy for them - but it ain't what they say it is.
    Tony

    • @gregorsamsa1364
      @gregorsamsa1364 ปีที่แล้ว

      Paella pilgrimage?
      White people trip me out sometimes- lol

    • @tonydeltablues
      @tonydeltablues ปีที่แล้ว

      @@gregorsamsa1364 Do they

  • @mimoleta
    @mimoleta ปีที่แล้ว +1

    Extra virgin olive oil has always been around 4€ to 8€ a liter in France. It's quite expensive and considering I use so much I'm glad I stocked up on my way back from Tunisia.

  • @hydnars
    @hydnars ปีที่แล้ว +4

    The lady seemed to be confusing Mexican cuisine with Spanish... As a Mexican-american I love both gastronomic origins but I respect both and what they have to offer without needing to fuse flavors that each culture has developed through their individual histories.

  • @kilmcm45
    @kilmcm45 3 หลายเดือนก่อน +1

    I know the pronunciation from a Simpsons episode where Bart is at a soccer game.....the vendor long-bomb tosses the dish into Bart's waiting hands from the base of the stands.

  • @TeddyAura
    @TeddyAura 2 ปีที่แล้ว +3

    The recipe I follow is made by a Spanish chef Omar Allibhoy which you could find in TH-cam. Surprisingly, this guy used to work for Jamie Oliver

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +2

      Yes I know of him. he knows what he is talking about. He used to work at El Bulli which used to be one of the best restaurants in the world. He does a good job!

  • @kikkinbuttz
    @kikkinbuttz 2 ปีที่แล้ว +1

    So funny, great job breaking it down. I have about 35 years in kitchens and pastry....and your reviews are spot on. thanks.

  • @icebice
    @icebice ปีที่แล้ว +5

    It's like sushi in western countries. They add different mayonnaises or sauces and decorate the sushi with some weird stuff and it's accepted by the customers. For me it's ruining the very purpose of sushi (which is the rice btw, not the fish) - it is to get as much flavor from the fish out of respect for the fish (edit: if it's fish and not some meat or whatever). Japan is all about honoring, even fish.

  • @billiericks3293
    @billiericks3293 ปีที่แล้ว

    Thank you for this interesting take. I have lived in Spain 8 mos now and haven't tried to make it because I only have a small glass stovetop (and oven) and finding a pan is hard and...for 18 months more of use until I leave...it needs to be reasonably priced. Unfortunately many of the paella's I have ordered have been too salty. This was a great informative video. Loved your comments and explanations.

  • @EhtesamUddinPrince
    @EhtesamUddinPrince 2 ปีที่แล้ว +3

    Remember me when your famous. This is a rising star folks now I can glady say "been here since 6k subs"

  • @deepfield23
    @deepfield23 ปีที่แล้ว

    "If you want some hatemail, this is a perfect way of getting it" and that grin afterwards really got me. =)

  • @lggamerzgen4762
    @lggamerzgen4762 2 ปีที่แล้ว +3

    22:13-22:17. Words of wisdom in cooking. He's right!

  • @lperkins2
    @lperkins2 ปีที่แล้ว

    Of all the YT chefs, your feedback I have found the most useful. Made rissoto for the first time today, it was passable, but the rice was slightly underdone. The stock wasn't warm enough, which is obvious in hindsight, so the 20 minute cooking time should have been extended.

  • @justinlawner7090
    @justinlawner7090 2 ปีที่แล้ว +3

    That shade "this isnt french cooking" got me laughing hard xD

  • @admirsljivic914
    @admirsljivic914 2 ปีที่แล้ว +2

    I worked in Spain as a chef..l agree with you..Pero no hay ceboja en la paella

  • @angrybeluga1697
    @angrybeluga1697 2 ปีที่แล้ว +30

    A useful video! The commentary is useful as well. To my surprise, the "level 1" contestant (Onika?) did quite well, even if she deviated from the traditional recipe. I sense Cajun/creole influence in her interpretation, such as the use of cayenne pepper and seafood. This seems legit to me, because Spanish cooks seem to have gone in that direction as well, as in Paella de Mariscos. The commentator here pointed out that you should finely slice the squid, because this dish requires a significant amount of time on the heat.

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +23

      Jambalaya seems very similar to paella, This could be a reason why a lot of people in the US think it should always have chorizo, it is a rice dish, it mixes meat (Andouille sausage) and seafood. The south does have a lot of French, and Spanish influence.

    • @lluisg.8578
      @lluisg.8578 ปีที่แล้ว +3

      Not at all, L1 paella was the worst belive me.
      A Mexican, spicy paella from a box... no way man!

    • @laterferaligatr2947
      @laterferaligatr2947 2 หลายเดือนก่อน

      ​@@lluisg.8578so you'd rather that burnt mess level 3 did? Smh

    • @lluisg.8578
      @lluisg.8578 2 หลายเดือนก่อน

      @@laterferaligatr2947 if I have no choice yes L3 over L1

  • @lorij3786
    @lorij3786 9 หลายเดือนก่อน

    I keep all the cutting from my vegetables.. always to make meat and vegetable stock, including garlic and onion peels. I also keep all the bones and brown them before making stock.
    I know to make pho I can’t brown my bones forst..
    I’m so excited to make it!

  • @Shiniii
    @Shiniii ปีที่แล้ว +3

    as a catalan guy I might say fuet is delicious everyone should try it sometime!

  • @debreena2888
    @debreena2888 7 หลายเดือนก่อน

    Home cook for over 50 years. I've been cutting onions the way the instructor did it. My mom did not teach me that, it was what seemed the easiest way without slicing off my finger-tips. I tried the curled-fingers thing. Nah, I prefer "my" way. ;D

  • @rubenstroy8119
    @rubenstroy8119 ปีที่แล้ว +11

    Hi, spaniard here, I can give some tips for making paella since both my father and uncle are professional cookers.
    1 - Don't add spicy food. You may confuse spanish food with mexican food but I assure you they're not the same.
    2 - Here in spain sometimes instead of sweet paprika people often use safran, it gives a lot of color and flavour to the dish.
    3 - Traditionally, paella was a dish for farmers to do in the middle of their day, so they usually made it with firewood. Nowadays is more complicated to do it that way, but if you want a very similar flavour, just take one sprig of rosemary and put it at the top of your paella, then wait for it to get cooked and then burn it. That way the burnt rosemary resembles to that traditional firewood. Be careful when doing this since it's dangerous to play with fire, and you could harm yourself. Also it is very easy to overburn it or to let big ashes get into the paella and ruin part of its flavour.
    I hope you learnt something and thank you!

  • @dsr0116
    @dsr0116 ปีที่แล้ว +1

    My mom has a good recipe for jambalaya, which I equate as the Americanized version of paella (seems true for these chefs using sausage). Most the paella I've had at restaurants are the seafood variety, and since you mention it, they aren't as spicy hot as the jambalaya I like. Looks like I can use my All-clad skillet as a paella pan: I'll be trying your paella Valenciana!

  • @sethgaston845
    @sethgaston845 ปีที่แล้ว +4

    It was nice to see you get a little frustrated, James! I was starting to think you were a Buddhist monk, as calm as you are! 😂 Seems none of them really even came close to producing a passable dish! If I ever make it, I know whose video I'm watching!

  • @onlymyself7225
    @onlymyself7225 ปีที่แล้ว +1

    I don't care if chorizo goes in or not , Daniels sounds better , looks better and probably tastes better than any of those paellas right there ...he got the color right , he had a good profile of ingredients , and honestly , the smokey , salty , fatty depth of flavor from a cured and smoked meat is a nice touch to almost any dish , I think it helps bring some balance to all the seafood in the rice .

  • @wklinthinkple4910
    @wklinthinkple4910 2 ปีที่แล้ว +3

    Now you know how uncle roger feel when see kay destroy the garlic

  • @AlmightyAphrodite
    @AlmightyAphrodite 5 หลายเดือนก่อน

    A recent short brought me here 😅 I love all your tips and tricks on how to actually make a authentic paella! 🙏 I've never really made it, but you make me want to go and try... Perhaps I should visit Spain first and try the real deal there 😁😁

  • @txikitofandango
    @txikitofandango ปีที่แล้ว +4

    A lot of the sadness I felt by watching the video was mitigated by the great variety of shots of the real thing

  • @bananaslamma35
    @bananaslamma35 2 หลายเดือนก่อน

    I'm always interested in hearing about how people in other countries actually buy their food, because I was surprised once to find that it's actually extremely uncommon, apparently, in wester Europe and the USA to get your food from anywhere other than a supermarket, where in my country it's pretty common to go to the specific store that sells the specific thing you want.

  • @Maplecook
    @Maplecook 2 ปีที่แล้ว +4

    You are kicking ASS, BRO!!! So proud of you!!!

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว

      thank you buddy!! ;) it would be fun to see you do one as well!

    • @Maplecook
      @Maplecook ปีที่แล้ว

      @@ChefJamesMakinson You know...I've had too much sake tonight, so take it with a grain of sal...but you are SERIOUSLY tempting me to make a paella video (even though I said I wasn't going to). I mean, after having made panettone, what could be scary, right? hahahahaha

  • @markantony12
    @markantony12 ปีที่แล้ว +1

    Your channel is gonna go huge buddy, you have a really strong foundation in what you offer

  • @CookingWithNeighbors
    @CookingWithNeighbors 2 ปีที่แล้ว +4

    Hi James. Hope you are well wow you make things educational and fun. Great point about cured chorizo. Lol on cutting the onion your first time seeing that I giggled. Oh I will make sure then that I use red peppers. Lol I go to flip a pan I know it would not go well lol. oh man that is a burnt pan. Oh yikes. Lots of great tips James. Haha slightly burnt smell. Oh gosh. This was a very enjoyable video once again.

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว

      Thank you very much!! this one was hard to make but fun! I hope you are well!

  • @donsantiago1
    @donsantiago1 ปีที่แล้ว

    Also never saw Fava beans on Paella. Peas instead. Another ingredient i think rounds the dish, in spite I think was something only my grandmother and mother liked to use, was a little raisins. Chorizo i never saw but pork I’m used to it.

  • @inspectahdick2406
    @inspectahdick2406 2 ปีที่แล้ว +5

    I absolutely love morcilla but the thought of putting it in paella is so freaking odd to me

  • @getmotivated1707
    @getmotivated1707 ปีที่แล้ว +2

    Wow, I never knew paella was traditionally made with meat! Always liked the idea of it but I don't do seafood, this is so interesting! I'll have to try and find somewhere that makes meat paella, everywhere is just seafood. That's so sad that the traditional way is less common.

  • @andrenewell3097
    @andrenewell3097 2 ปีที่แล้ว +5

    Wow the increase in the price of olive olive is quite shocking.

  • @leech976
    @leech976 ปีที่แล้ว

    I love that every time something urks you or is wrong you give the camera the disgruntled side-eye a couple times 😂

  • @christophermarksomosot736
    @christophermarksomosot736 2 ปีที่แล้ว +8

    They all cook by own taste and perspective not by the book. There's no any problem by that but please respect the history behind the dish as the dish is well known as the Spanish poor man's dish

  • @goldug
    @goldug 3 หลายเดือนก่อน +1

    I would love to see you make a real paella! I've never eaten paella before, partly because I don't like seafood, but it would be nice to see a *real* professional do it justice!

  • @stephenhayden2586
    @stephenhayden2586 2 ปีที่แล้ว +3

    I dont think any of these so called chefs have ever been to Spain only the guy doing the judging

  • @mitchellwilliam95
    @mitchellwilliam95 2 ปีที่แล้ว +2

    The editing, presentation and commentary in your videos is perfect. You've got my sub for sure! I'm gonna keep binge-watching your channel - lol.

  • @marybaksheeva2874
    @marybaksheeva2874 2 ปีที่แล้ว +4

    Thanks, that was so interesting to watch! I'm curious though, what type of rice fitting for the dish can I find in Japan. Maybe it's all in the cooking method though... Will rewatch!
    Thank you 😊

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +4

      I can get bomba rice on amazon. However, if you cant at least try to get another similar short grain one. you can use Arborio as well! here is a good article if you would like to read a bit more! blog.amigofoods.com/index.php/spanish-foods/best-rice-for-paella-and-how-to-prepare-it/

    • @marybaksheeva2874
      @marybaksheeva2874 2 ปีที่แล้ว +2

      @@ChefJamesMakinson reading it, thanks!!

  • @mama14able
    @mama14able ปีที่แล้ว

    That look at the screen and "no cayenne", i love that you start incorporating some comedy into the videos :33

  • @bobd2659
    @bobd2659 2 ปีที่แล้ว +13

    "If it's got that slightly burnt smell...it's burnt!" Harsh...but true (except for BBQ...generally...because it burns elsewhere)
    This was a harsh one...but fair. I'm not a chef, and CERTAINLY not a traditionalist when it comes to cooking, but honestly, I'd take the level 1 chef over the pro on this one. I stray from the box all the time, but try to keep the essence of a traditional dish there, but there are always limitations on home cooks for availability and dietary needs. Chorizo is awesome, on its own. It loses everything in a dish like this. Just make it an appetizer - pixto, tapas, charcuterie...lots of uses to display it properly!

    • @amycupcake6832
      @amycupcake6832 2 ปีที่แล้ว +4

      Here in spain a common basic dish is pasta con chorizo, basically a tomato, onion sauce and then you add in chunked chorizo, my family likes to use the really hard stuff so the chorizo maintains it’s rigidity

    • @ChezJohn
      @ChezJohn 2 ปีที่แล้ว +1

      @@amycupcake6832 is Spanish chorizo the hard one, the one you can grill on a bbq and eat like a hot dog on a bun? I love those but can never find them where I live in California. 😒

    • @ChefJamesMakinson
      @ChefJamesMakinson  2 ปีที่แล้ว +1

      @@ChezJohn Spanish chorizo is cured but here we can also buy it raw, we have multiple types in Spain but the normal one that you probably find this just cured one.

    • @ChezJohn
      @ChezJohn 2 ปีที่แล้ว +1

      @@ChefJamesMakinson thank you Chef.

    • @amycupcake6832
      @amycupcake6832 2 ปีที่แล้ว +1

      @@ChezJohn spanish chorizo has many styles, but the hard one I'm talking about is not the eat like a hotdog one, much harder than a frankfurter, closer to jerky

  • @poppythecat454
    @poppythecat454 ปีที่แล้ว +1

    Thank you for another video. They are so interesting as you always go into details about origins and how to use.

  • @jarlsigurdstorvann9885
    @jarlsigurdstorvann9885 2 ปีที่แล้ว +5

    nicely done! i loved the way you implemented the changes to your videos. you review the content, and then you in a very nice and easy way edit in the work of how that dish is supose to be made traditionally. and you did it in such a way that your average homecook could do it himself with some practise! i for one look forward to more of your content :3