Pro Chef MAKES Jamie Oliver's Infamous Spanish Paella!
ฝัง
- เผยแพร่เมื่อ 30 พ.ค. 2024
- We are FINALLY making @JamieOliver Chicken, Carrot and Chorizo Paella and we are making it here in Barcelona, Spain! This is the one everyone Hated in Spain. Is it as good as Jamie says and worth all the backlash that it received here in Spain? Let me know what you think and be sure to see my paellas!
Easy Paella Valenciana - • How to Make Valencian ...
My quick Vegetarian Paella - • The ULTIMATE Spanish 1...
My Cooking Course: chefjamesmakinson.com/cooking...
🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations: paypal.me/chefmakinson
👉TH-cam Memberships: / @chefjamesmakinson
👉Become a Patreon: / chefjamesmakinson
👉Where I get my music: share.epidemicsound.com/ngly07
👉My Website: chefjamesmakinson.com
🛒Merch: chefjamesmakinson.myspreadshop.com
📱FOLLOW US ON:📱
▶ Facebook: / explorebcn
▶ Instagram: / chef_jamesmakinson
▶ Twitter: / explorebcn
-------------------------------------------
Jamie's Recipe
SERVES 4
COOKS IN 50 MINUTES
DIFFICULTY: NOT TOO TRICKY
Ingredients
2 cloves of garlic
1 onion
1 carrot
½ a bunch of fresh flat-leaf parsley, (15g)
70g quality chorizo
2 free-range chicken thighs, skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 organic chicken stock cube
300g paella rice
100g frozen peas
200g frozen peeled cooked prawns, from sustainable sources
1 lemon
---------------------------
Method:
1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
2. Put a lug of oil into a large lidded shallow casserole or paella pan on medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
4. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to a boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
5. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
6. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set: amzn.to/3IS94TD
▶Paring Knives: (can never have too many!) amzn.to/2S5y6Ia
▶MIYABI 5000 MCD SANTOKU: amzn.to/499sbmM
▶MASAMOTO KS 240mm Gyuto: amzn.to/3VAPyCq
STONES
▶Shapton Whetstones 1k 5k 12k: amzn.to/3VCFSYf
▶KING Whetstone Set 1000/6000 Grit: amzn.to/3VBAa99
POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte: amzn.to/4ah0KJ1
▶STAUB Braiser 28cm: amzn.to/3vmso8r
▶T-fal Nonstick Pan set: amzn.to/4cxs0Vc
▶HexClad Hybrid Wok 12-Inch: amzn.to/3TRRaqa
▶HexClad Frying Pan 12-Inch: amzn.to/4cxS8PQ
▶Paella Pan!: amzn.to/2UQWT3s
OTHERS:
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
▶BlackBoard Plate: (Pizarra): amzn.to/3dAi3JS
▶John Boos Maple Cutting Board: amzn.to/4cyMnkU
▶Pepper mil: amzn.to/3JKpSMb
▶Microplane Fine Grater: amzn.to/3FQOwcN
▶Flim for wrapping food: amzn.to/42ztQjv
🎥CAMERA EQUIPMENT 🎥
CAMERAS
GH5 Panasonic: amzn.to/3IU4g03
▶Sony Alpha 6700: amzn.to/3PHcg8m
▶Sony NPFZ100 Z Rechargeable Battery: amzn.to/3PHy9Ep
LENS
▶Sigma 18-50mm F2.8: amzn.to/3PFiSE4
▶Sigma 16mm F1.4: amzn.to/43AjzEA
▶PolarPro 67mm Peter McKinnon Variable ND Filter: amzn.to/3PESPgo
▶Gobe 67mm UV Lens Filter: amzn.to/3TSfkkv
▶Gobe 55mm UV Lens Filter: amzn.to/3TSrqKs
MICROPHONES
▶RODE Wireless PRO Microphone System: amzn.to/3xewNdZ
▶Rode Pro+ Shotgun Mic: amzn.to/3xf94ug
OTHER
▶NEEWER Camera Tripod Monopod: amzn.to/3xf9b9a
▶Elgato Key Light 2800 lumens: amzn.to/4ac2svi
▶SanDisk 128GB SD Card: amzn.to/3TzrPAc
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!
#chefsreact #jamieoliver #paellarecipe - บันเทิง
Let me know what you think and be sure to see my paellas! Easy Paella Valenciana - th-cam.com/video/psVi0ILhqJc/w-d-xo.html My quick Vegetarian Paella - th-cam.com/video/LexIjbE2pAs/w-d-xo.html
james jamie oliver mainly does home cooking
James .... I hope your stomach survived Jamie Olivers concoction
Hi Spaniard here who has cooked a few paellas in his time:
Contrary to common belief, ingredients are the least important think about Spanish rice dishes (commonly known as paellas) - what is important is the technique, which is largely driven the particularities of Spanish short grain rice.
This rice is an extremely flavorsome rice if cooked properly. It has to be cooked "al dente" so that it doesn't burst open and lose all of the flavor which sticks to the "skin" of the grain. This is why Spanish rice should not be stirred once it starts cooking. The temperature has to be low so as not to damage the rice grains in the bubbling process. Bomba is somewhat less likely to become overcooked and mushy than other better varieties in Spain but it can still happen quite easily if you don't know what you doing.
Things you should retain about making a good paella:
1) The stock, you cannot take shortcuts on the stock with chicken stock cube and expect a flavorsome rice with a quick fry up. You need to make a very flavorsome stock if you want a tasty rice. Alternatively a cook the meats on the sofrito for a very long period to create an "instant" stock when you pour the water. But you need more effort and more juices going. The collagen you render in this process is what will later allow for a good socarrat.
2) The water: The common rule is double the amount of water as dry rice but this is not strictly true. It depends on the size of the pan, the temperature, the evaporation capacity etc. The truth is you should put in as little water as necessary and never add more water than necessary to cook the rice during the process and ESPECIALLY not at the end. It will wash away the flavor. Even if you are using stock instead of water, its always better the cover the pan for a few minutes rather than adding more water. But don't keep the paella covered the entire time as you did. How do you expect the water to evaporate?
3) The depth: A cooked paella should not have more depth of rice than the width of your finger. Otherwise it will not cook evenly and the flavor will not settle evenly on all the grain. Also chances of overcooking increase exponentially. If you want more rice, you need a larger pan or will have to cook two paellas separately. Deep pan paellas are not a thing.
The concept of "overcooking" rice is a big deal in Spanish cooking. Interestingly, a women who is considered too old to get married or have children in Spain the common saying is "se le ha pasado el arroz" or "her rice has overcooked".
i'd love to see you cook more often; it is pretty helpful and nice to see those small tips you provide.
@@janvandenhurk3251me too
Playing risky games here by doing this in Spain, Chef. 🤣
Yeah I know but Cooking is Playing With Fire. ;)
@@ChefJamesMakinson I just hope this doesn't impact a visa renewal. 😅
I already have residency
@@ChefJamesMakinsonThat can easily be revoked 😅
That's a hardcore comment to make.
One of many things I love about this channel is this almost scientific attitude toward cooking. "This guy fucked up a really important dish, but we're going to try it anyway, just so we KNOW". And along the way, we learn more about cooking fundamentals.
I try! :)
Teach us what to not do.
'...about cooking funeralmentals' 👻
lol
The best way to learn the lesson real hard is to F it real hard 🤣
This is like a “Jackass” sketch. “I’m James Makinson! And this the ‘Putting my Career on the Line” stunt!”. 😂
😂
Why can a chef with a rather small kitchen manage to get a damn good shot of the action meanwhile big time chefs on the platform with large setups...lack the ability to get a good cookin shot? James, you get a gold star here!
Thank you! I still feel like my videos are not good enough :/ I would love to have a nice set up like all the big youtubers
Quality before Quantity! When I look at your Videos, I know I am getting something useful with a lot of background-info that is missing in a lot of other videos! Thanks!!!
The TH-camr: Anti-Chef, does as well
@@ChefJamesMakinson dude, you make what ya got work and work well. It just shows you're resourceful and that makes you worth watching and also earned me the subscribe button quite some time ago.
@@ChefJamesMakinsonI rather like the way it is now. I can more easily correlate actually making this in my kitchen. The angles you shoot at feel more like what I would see when cooking.
Maybe less pretty than bigger channels with dedicated studio kitchens, but I prefer this style more. I'm sure there's a happy middle ground down the road though.
Next weeks video is James looking for job anywhere outside of Spain
Haha maybe
On the run from the Spanish Inquisition
@@cosmoreverb3943*Nobody* expects the Spanish Inquisition! Our chief weapon is surprise, surprise and fear, fear and surprise. Our *two* weapons are fear and surprise, and ruthless efficiency.
😂
@@lifesbutastumble Our THREE weapons are fear, surprise, ruthless efficiency, and almost fanatical devotion to the pope.
Watching James cut and chop the vegetables, you can tell he is a professional.
This isn't to put down amateur cooking channels on youtube, because a lot of them are great people who make great content, but when you compare the cutting side by side, it is pretty visible (even to a non-professional) how much more comfortable James is with working with a knife than the average home cook.
Yes I started learning how to cook at 5 years old with my dad.
Yes! All I could say was WOW! would love a knife skills video!
And people say being an assassin doesn't translate well into other careers ...
I have never had the opportunity to try paella. If you served me what you made and called it paella, I wouldn't know the difference. It looks like a cajun rice to me. Thanks for giving it a shot and trying to fix the recipe. It was very informative and I will now seek out a place that can make a decent paella.
🤣🤣
Wholeheartedly agree with your first two sentences.😅😂
Brave man you are James.
Living in the belly of the beast not only are you making Jamie's paella, but it's not a seafood paella, while the Mediterranean is just a few meters away.
Used to love the Paella Antionio, the neighbor of my grandparents, made in Cambrils. A really big paella pan with gorgeos fresh clam, shrimp other shellfish, mussels.. simply fantastic.
He used to cook that for like 15 to 20 people in his back yard.
Your grandparents used to live in Cambrils? haha small world! I have been many times and I am looking to move there.
Not all paella has to have seafood in it - each region has its own versions and ingredients, and even colours. Furthermore, original paella likely was made using rat, or so the legend goes
@lifesbutastumble I know.
James lives in Barcelona, and my grandparents lived in Cambrils.
Both of those are right next to the sea, so a seafood paella is more prevalent there.
Smack in the middle of Spain, like in Madrid, obviously other ingredients are used
@ChefJamesMakinson my grandparents old house is an AirBnB now.
@@Sharky762I used to live in Barcelona, and have been to Cambrils. So many good memories I have from there. I was even homeless there for a month, slept on the beach at the end of Las Ramblas and the neighbouring beaches, had to hide from lots of Moroccans trying to steal my belongings, , busked for hours a day, hid from the police cos I didn't have a music license, took showers at the beach etc. Good days, good days indeed 😂
This is why i love your channel. You know when someone is not making an authentic dish, but you dont overreact and think they're committing a cardinal sin.
Thank you!
The overreact of uncle roger is usually for entertainment , but also meant to be humorous & spread facts at the same time, he is not meant to be taken seriously so take it as you like, but there is nothing wrong with that & people pointing Jamie's mistakes is not really an overreact because he always mess shit up
Yea, I definitely appreciate the ability to have nuance. It's not just trash or treasure, sometimes there's unexpected value in things that aren't perfect. And to be honest for most of us I think we're looking for 'better' and not 'best'. It's good to see how imperfect recipes play out.
@xXVibrantSnowXx I wasn't talking about Uncle Roger. I was more so talking about people like vincenzo's plate who starts acting like toddlers.
Yes, ik all the advice he gives is actually good, but the way he portrays that is annoying and just comes off as cringe.
@@bilalahmed-bu7bi He's genuinely and rightfully pissed of, because of the big channels that promote misinformation
I'd watch you dice vegetables for hours until I fall asleep. It's like asmr for the eyes.
See! I told you Chef! You need to do sleep and meditation apps. You have a soothing voice. I have personally watched some of the videos to help me sleep and meditate, especially when I’m in pain. I read another group of people that said another chef had a calming voice that they enjoyed for ASMR and helped them with PTSD. You should give it a try!
Man, when you started adding the peas I was hoping you stopped way earlier xD
I have no clue how Jamie Oliver ever thought this was a good idea.
Now, sweet Filipino chorizo, like a Cebu Longganisa, in fried rice with onions and egg, sure. But I can't imagine simmering it in water or stock and having that flavor go all throughout the rice that much.
You and me both! haha I didn't even add all of them
Peas are very British.
Need to show the peas to that French guy on the other cooking channel, because we know he loves them all.
@@Bne_greenbridges_trainz_studio Imma Support Chef Paul's Feedback on the Peas 🤣
😏@@TheRealYDA 🤣🤣
3:15 what a beautiful cutting skill 😲
Thank you!
"This is not something that I would throw out." High praise for a Jamie Oliver recipe.
😂😂😂😂😂
😅
"This is not something that I would throw out." 🤔 Keeping the physical evidence out of view of the Culinary Cops, are we?
Huh, just realized I could meditate to some chill music over sounds of chopping and cooking lol, very zen.
😂😂😂😂
Try chipping something yourself. I'm sure it will feel even better 😉
Watching & listening to Your veggie chopping is very therapeutic
Thank you so much!
You do a really good job of showing exactly what you're doing in every step. A lot of people making cooking videos have the camera pointed at their face more than the food. Nothing wrong with talking to the camera a bit, but I wanna see the food haha!
I appreciate that!
This channel just keeps getting better and better! Very helpful and practical education, Chef James. I would like to learn much more from you in the future! This isn't just a paella video to me ;)
loved watching your knife work
Thanks!
Good to see you cooking again, James! Love the reaction video's but this and your own recipes is why I started following you.
Thank you! another one will be out in 2 weeks or so
Me personally, if I were to change a recipe to my liking, I would definitely follow a correct recipe first. To know how it should taste like. Then when I have a grasp on how it should taste, I can then alter it to my preferences or change it to accommodate the availability of ingredients.
Visually, this Paella looks good, at least for me.
Great video, Chef!!
Thank you!
You have to remember people might not have access to every ingredient that's included in the original recipe, so just do your recipe as you like & don't let anyone else tell you otherwise, it's not like you're commeting a crime since you don't claim it's authentic
As an experienced paellero myself, your paella valenciana looks suspect! I'd like to see you recreate one of Casa Arturos' paella recipes from TH-cam 😊
maybe I will!
Never having had real Paella so I can't judge, yours looks WAY more visually appealing than Jamie's. I will have to try making the real thing
Thank you! you have to visit Spain or at least go to a really good place to have a good paella
Thank you, great fun to watch. Horizontal cutting of onions has been debunked by most chefs - the onion incorporates its own horizontal cuts.
Wow! You are brave! I do hope you get a call from the news station so you can clarify again that you were making Jamie’s recipe.
haha please do! maybe I will get on tv! :)
I have a feeling you might! Your view count is going up VERY quickly!
VERY! Yay! I keep tuning in to see it and made wrinkled potatoes for the first time from your recipe video to celebrate! Go Chef go!!!🎉
It's great to see a professional chef chopping a pepper the same way i do. I taught myself to do that, because it seemed the most logical way, it makes a change for a cooking related technique that seems right to me, actually is lol.
there are many ways to do it but I normally do what is fastest
Often times, cooking is logical. Follow certain steps and modes of logic, and the result will turn out the way you expect. In fact, baking is almost a science, and exact measures are often needed or whatever you're doing just won't turn out. Try adding too much flour to your cake mixture, instead of an exact amount, and you'll see what I mean. Or when tempering chocolate or working with sugar, you need a thermometer to get the exact temperatures needed for different outcomes.
Happy to hear that Muzak still lives on your channel.
I really like watching you cook, Chef :D I'm watching this at the end of the day and it's really relaxing, plus I'm learning stuff I can use to make my own cooking better. Thanks for sharing this!
Glad you enjoy it!
So great to see you cooking! Thanks James.
Thank you!
Say what you want about the reputation of Italians getting pissy about people ruining Italian food, but they're certainly not known for putting your face on national TV and sending death threats for it. Also why has no one called this Jamie's PEA-ella?
Kidding aside, this was nice. You're very calm and clinical about it, not a madman overselling some creative liberties with his showmanship. Honestly I don't know much about cooking but you can just tell the difference between a really good chef and showmanship.
Thank you!
Meanwhile, italians getting mad at you for breaking spaghetti into half... xD
I enjoyed this cooking video. I haven't seen your other ones but if they have the same calm energy I'm gonna go watch the rest
I appreciate that!
YES! FINALLY! YOU'RE THE BEST 😊😊😊❤❤❤
Thank you so much!!! Spread the word! :)
Thanks for avoiding any kitchen-gore video today because I just had a very delicious pasta al burro with mushrooms and it would be shame if ...
no problem!
hi chef i just wanted to say i really love your content im actually in a cookery course wt the moment and just by watching you chop things ive gotten quite good in the kitchen so thank you
Hope it helps!
thnx for showing proper knife skills btw. didnt had much doubt but seeing you chopping onions was the proof that i kinda needed to see if you are the real deal hope you make more videos that you cook. it was refreshing and like a therapy to see those evenly fine/julien chopped vegetables :)
Yes I am cooking more now, my editor is going on a trip so the other recipe videos will be out within the next few weeks
You will be popular if the tv station finds out lol. I might give this a go, i've been wanting to make my own paella for a while, the only one i've eaten is a chicken, prawn and chorizo ready meal from a supermarket, which obviously has the standard bland, preservative taste that most ready meals have, which is why i mostly cook from fresh.
I have other recipes that are easier! :)
Just to be clear i meant making your version not Jamie's.
Wow, Jamie only used 1 tablespoon of olive oil. But the thing that stood out the most was how bright and colorful all of your ingredients were! Here in the US, I can't even get organic chicken that looks that good. Even the carrot was a brilliant orange color. I really want to try your food 🥰
I appreciate this format that you cook while reviewing. Well done! I suppose adding chorizo in an already bad Paella is not
going to make it any worse. I've learned quite a bit from your Paella videos, I think I do a pretty good job thanks to you and couple Spanish chef videos. It's not that difficult but still, most restaurants in Southern California don't get quite right!
Hope you enjoy it!
I love what you did with the dish. And I love that you still intent to eat it to not waste any food.
Keep the cooking videos coming; I really enjoyed your cooking classes on Udemy. 🙂
I'm glad!
As someone who is allergic to seafood/fish I'd gladly eat this type of Paella. The way you made it looks really delicious!
Thank you 😋
Better try paella Valenciana that has no seafood at all
Traditional paella has no seafood/fish
If we forget about the Paella name, the dish looks great. I don't know what to call it, but with any other name it would be nice. When you said the dish turned out better than expected, I was waiting for the catch. Nice video, but should we expect the inquisition after this?
true some can be picky about what is and what is not
Really like how James has expressed his opinion, like a gentleman. It is made with techniques you would use while making a Paella, but in the end it's not one. But that does not mean the recipe is bad, not to many peoples taste probably but not necesarily bad.
YES! Due diligence when making from a recipe! I know someone who threw out a salsa he made himself (which was REALLY good) because it was too spicy. If you don't like spicy, omit the hot peppers! That said...I've cooked for him (or rather OVER-cooked) for him...'safe' temp for him was about 200F - instead of 165... Though, the gingerale braised boneless/skinless chicken breast I made was pretty good...
How are these famous chefs become chef AY YAAAAA 😂
Jamie and gordon cant even.make a proper steak
@@boyfoxter5614 Gordon is a whole lot better than Jamie. Gordon is pretty good at Steaks.
Man, I'm from México, but even I know that paella is not made with chorizo, although I would taste yours, it does look good. Jamie Oliver is not well regarded among the Mexican chefs because of the atrocities he has made with Mexican food, he's not considered here a chef, but a celebrity.
I agree, I'm Mexican too and I've seen Jamie make very horrible things with Mexican food, or what he thinks is Mexican food.
I am from India and I saw him put cashew butter in butter chicken, when you are supposed to put in butter in the tomato gravy. The atrocities he committed against Indian food is ghastly.
yeah it is everywhere :) haha
Nice James. I'm glade you are putting recipes to the test. Nice.
More to come!
I love watching a chef dice up vegetables. You do it so perfectly!
Thank you so much!
Last news : Chef James Makinson was sent in prison after publishing a controversial cooking video 🤣
🤣🤣 I hope not!
"Famous"? ...more like infamous
Hahaha 🤣
Always love seeing you cook, Jamie’s recipe was a unique take but I believe you can always have fun in the kitchen
:)
This dish looks very tasty! Thanks for your effort!
My pleasure 😊
Olive oil in a clear plastic bottle? Is that the norm in Spain?
Both
@@ChefJamesMakinson In my country it only comes in opaque glass bottles. As light allegedly ruins the oil
yes it does I keep the big bottles in a dark place
Depends on the quality of the oil I guess.
I hate that everyone puts peas in such dishes.
I could watch you cook allllllll day even if it comes down to doing a Jaime Oliveoil video. I hope they put you on the news for trying to fix it this time 😆Your chef skills really do shine through and I'm happy the comments see that too. The end result did look pretty yummy despite the anxiety😂😂
I will make this recipe, looks amazing! 😊❤
Glad you like it!
James will need to change face, name and move to South America, just in case.
A simple thing I enjoy watching any chef do is a good and simple demonstration of their knife cutting skills. I love to sharpen knives and since sharpening knives, I notice more handling habits i've never seen in myself, and others. You have a nice Wustof knife btw (also enjoy seeing your japanese knife collection as well). 😁
Thank you!
Won't cook this but glad you reminded me to try your recipe for REAL paella! Looking forward to cooking it soon
I wish I could like this twice! Fantastic, once again James!
Thank you!
I really appreciate this new style of video. It's easy to dump on something from afar; the internet loves its reactions, after all. But to go out of your way to recreate and actually experience the thing feels much more honest to me.
I appreciate that!
Soccarat 😋
When we were little, me and my siblings used to fight for it. It's delicious luxury during the difficult recession years back in late 1970s.
it is tasty! :)
I'm actually impressed you managed to get a socarrat. It looked to be too much like a soup to get it.
I really want some paella Valenciana now that you mentioned it. I bought a paella pan in Valencia specifically to make it and I haven't made it in almost a year.
I was waiting to see how it would turn out!
Thank you for giving us some insight as to 'just' how wrong this is!
I would prefer to use my Chorizo in dishes where it will be good!
Had a wonderfull trip to beautiful Tenerife last week once again, 8 days of delicious Spanish food and wines. I just love the taste of chorizo and I think I would like this paella. But I love seafood paella the most so that is my go to when I order it. Haven’t made paella myself, maybe I’ll add it to my bucket list and follow your recipe. I hope the news treat you nicely lol ❤
I'm jealous of your gas stoves! I haven't had gas in a while and I miss it but I also don't miss cleaning them! You seem to do an amazing job keeping everything - even the grates - clean! I always struggled with that and left it as-is 😅
I prefer gas its much easier for me
The background music is so calming especially your added in narration it’s really great
😉
I learned so much from the food preperations. Good channel
Thank you!
Great video, was relaxing to watch
It is so good to see an expert chef cutting things the right way... shame about the recipe.. from you know who.😊
well done @chefJamesmakinson.
Nev from Australia ❤
PS: I hope you don't get into trouble from the local press😊
I would expect arborio to work quite well in pealla. I do the opposite quite often (i.e. use arroz bomba in risotto) and it work quite well.
It's weird. I make something similar but it's an "oven baked risotto"? legit most of the ingredients are the same, though I use more roasted peppers, and I don't use carrots (odd). It's really yum.
Serves: 4 People
Prep time: 8 mins
Cooking: 50 mins
INGREDIENTS
* Pinch of saffron threads
* 1 tbsp olive oil
* 2 medium red onion, halved and thinly sliced
* 2 large garlic cloves, crushed
* 2 small red chilli, finely chopped (or 1 tsp chilli flakes)
* 2 tsp smoked paprika
* 400g sliced free range chicken thigh
* 2/3 cup or 120g roasted capsicum strips (from jar)
* 3 medium tomatoes diced about 5cm (1 can of tinned tomatoes works fine)
* 2 cups Arborio rice
* 2 cups free range organic chicken broth
* 2 cups vegetable stock
* ½ cup frozen peas
* ½ cup fresh flat-leaf parsley leaves, chopped (optional)
* Lemon wedges to serve
METHOD
1. Prepare all the ingredients (cut onions, slice up chicken).
2. Combine saffron and 1 tbs warm water in a cup. Stand for 5 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion, garlic, chilli and paprika for 2 minutes stirring till onion has softened then add in chicken and sauté until chicken is browned, approximately 5 mins. Add in capsicum and tomatoes (if using tinned tomatoes, add with stock).
4. Add rice. Cook, stirring, for 1 minute. Add stock and saffron mix to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes.
5. Fold through frozen peas. Return to oven and bake, covered, for a further 20 minutes or until rice is just tender and liquid has almost all been absorbed.
6. Stir in parsley. Season with pepper. Serve with lemon wedges on the side
A video with cooking and I am already hooked.
Great knife work on the mise en place. Thanks for including it. It's helpful to get reminders on knife skills.
Thank you!
We usually make this dish (in the Philippines) during Holidays (especially Christmas, New Year, Christening, etc.). Also, this is somehow similar to arroz ala cubana (without fried saba banana/plantains)
Many , many years ago , when I was in Arizona . I worked with a lot of Mexicans . When they had a hangover , they would always eat choriso . One day , when I had a hangover , I tried it , it worked .
Mexican chorizo has a very different set of spices compared to Spanish chorizo, so if you ever want to make Spanish arroz con chorizo (or any other Spanish dish that calls for chorizo), be sure to use the right kind of chorizo.
With due respect to the recipes. Oliver inspired an entire generation, if not two, to love cooking. Bourdain made us fall in love with food. Jean Piere taught us to cook the food we love. let's enjoy the experience and the opportunity that has been given to us
So glad to see you, a real chef, removing the ribs from the pepper (capsicum to me) Too many internet cooks skip that step, which bothers me.
at least I enjoy the view of the craftmanship. good music selection. very chilled.
Thank you!
Awesome video James! I enjoyed the slicing of ingredients, so smooth you make these cutting techniques look so easy 😊
Also curious about the paellera, is it made of stainless steel? I have stainless steel pans because I admire how they can endure scratches, acidic sauces like tomato, are so easy to clean and withstand dishwashers very good, most comercial paelleras are iron-like / non-stick materials and I never got into buying one, where did you get this one?
I was actually having some difficulty because that counter comes up to my chest. So I either have to stand on my tippy toes or stand on something. Haha Some are made out of stainless and others are made out of carbon. This was also a gift so I don't know which shop my family got it for me, but you can easily go to a shop if you are in Spain or look online, but look in Spanish for a paella pan and you will get the correct websites.
Always loved your content and cojones for doing this at spain!
Thank you!
Nice. I enjoy your cooking recipes. Love your cutting skills with knife. However your original recipes are always better 😁
Thank you!
The result LOOKS good! So there's that.
Even with the incorrect ingredients, you still manage to make a work of art. I would absolutely eat that in a heartbeat!
😅same here 😂
Thank you!
Happy to see you cook instead of just commenting!
So this recipe is very familiar to something we would call arroz relleno in Ecuador. It means stuffed rice because its basically rice with whatever you found in the fridge usually carrots peas chicken and sausage or chorizo
I can't eat seafood I've always used chicken an chorizo, but a lot of people in Spain can't get their head around people being allergic to shell fish muscle prawns ect, and the oils from a good chorizo give is a nice flavour, I normally cook the chorizo first then use the oils from it to cook the chicken
I have made in the past, a dish inspired by a spanish paella. The difference being that it is a cuban style arroz con pollo, cooked over charcoal fire in a paella pan. I have never called it a paella, but it uses the same method as a paella, but the ingredients of a cuban arroz con pollo. So a cuban sofrito, alcaparrado, separated chicken leg quarters, and an annato oil instead of the saffron. Chicken stock to cook in. It works well, but is not a paella. I would like to think a spaniard would approve, though.
I really hope you make more videos like this. I like your reaction videos and I know that's what gets the most views but videos like this really make you seem more unique as far as YT chefs go
More to come!
James, good to see you working with paella. Even though Jamie’ recipe is not traditional, appreciate your commentary on what it takes to make real, Spanish paella. Please do more Spanish recipes sprinkled amongst the reaction videos.
I will!
I got my new Chef James Makinson apron designed and ready to order. I customized it to read, “Now let’s get started!”
Haha 🤣 I'm so glad!!
It’s such a great catchphrase! You should consider putting it on shirts. I think it’s a good conversation starter.
I have tasted paella in Valencia and Barcelona, and I brought home a paella pan, saffron, and bomba rice to Canada. Following your technique, I made 10 paellas with the bomba rice and various ingredients. My favourite was a seafood paella using stock I made from lobster shells.
Eventually I ran out of bomba and started using Arborio-I honestly can’t tell the difference, considering all the other variables. I haven’t mastered socarrat, but my wife is ok with that (they didn’t seem fussy about that in Barcelona).
I also tried making fideuà, but I’m not sure I had the right kind of pasta.
I do prefer the videos with you cooking over the reaction videos, although they are certainly entertaining.
I’ve learned a little from you!
Arborio is used for risottos, super creamy rices. The opposite than paella.
So it's not the best one. Any round grain rice will do better.
For making fideua you can use eggless spagetti or even bucatini if you have it at the right thickness and then break them to length.
Thank you! I need to make fideuà for YT and I'm glad to hear that you are cooking so much! :) homemade stock is the best
I think this is another one of those "who's your audience" issues. Jamie really wanted to get amateurs inside of the kitchen and wasn't very adventurous with his recipes, but gave people a rough estimation of international food. But "I'm making a Paella" sounds much better than "I'm making a one pot rice dish thing"
A real Paella isn't an easy dish to make and would likely push even more advanced cooks into unknown territory. But at least he didn't do a Paella Burrito like the British guys from Sorted Food. Didn't go very well for them in Spain either lol
The knife skills are on point ❤
I have gotten a bit slow haha
I really like your response videos, but I also want you to continue doing these cooking videos. Informative, cool demonstration, just nice. Thanks.
I just made another one!
James, I feel like you have to put a disclaimer of: THIS ISNT MY RECIPE in flashing lights at the start of this video just so the people of Spain won’t come breaking down your doors and windows 😂 but I always appreciate you doing this stuff because as fun as it is to drag Jamie Oliver, it’s also nice to have some science behind it 😂
Tbh, Jamie’s paella seems something like people here in the Philippines would enjoy. Because it has lots of protein and rice. They’ll find it very filling and worth the price so to speak because there’s a lot. That’s what I think, though. Maybe it’s just my family.
in an ABSOLUTE pich (like middile of sunday, when the shops are closed in my country) I have used white rice. It kinda sucks but the soccarat gets about as good. You shouldn't replace the bomba but in an absolute pinch it works
A lot of people can't get bomba or calasparra
@@ChefJamesMakinson that would fit the definition of a pinch :)
Greetings James, from central California USA. The Chorizo caught my attention. What you used was firm enough to cut like a sausage; here, chorizo is like a paste stuffed into a sausage skin.
Most of the chorizo that we have in California is Mexican chorizo, which is very different from Spanish chorizo.
there are many different types of chorizo in Spain and they are not the same as Mexican chorizo. have a look ibericosmarcelino.com/blogs/noticias/tipos-de-chorizo-los-conoces-todos
Sunday James is *BEST* James 😊
🎉🎉🎉
Thank you!
I've made Jamie's paella before. It's fine. It's not the authentic thing, but it's tasty and I definitely won't say no to it for dinner. There are way more important things in the world to be upset about.
Your knifeskills are awesome 💪
Thanks 👍