Paella Valenciana | Kenji's Cooking Show
ฝัง
- เผยแพร่เมื่อ 11 ต.ค. 2020
- This will be the last video shot outside at my current home. Future outdoor videos will be at my new place, so... take from that what you will.
This is a pretty traditional paella. If you’re super purist maybe my lack of rabbit or the addition of piquillo peppers will upset you, though. Maybe not. Maybe it’s the use of the wrong type of beans. Maybe not. Either way make a comment about it because it boosts engagement which TH-cam likes.
I was testing out how well my recommended outdoor wok burner (the power flamer 160 from outdoorstirfry.com) world for paella. Heat management is a little tough (because low heat is still really hot). If I had a little more control I would have browned the chicken (or rabbit) a little more gently.
Paella Valenciana
Serves 4-5
Ingredients:
1/4 cup (60ml) extra-virgin olive oil
2 1/2 pounds (1200g) chicken leg pieces, rabbit pieces, or a mix
Salt and pepper
1/2 pound (225g) green beans or runner beans, cut into 1 1/2-inch segments
1/2 pound (225g) fresh or frozen lima, butter, or fava beans
A few cloves of garlic, finely minced
3 ripe Roma tomatoes (about 8 ounces, 225g), split in half, the cut-side rubbed through the large holes of a box grater, skins discarded
2 teaspoons (about 3g) Spanish smoked paprika
Pinch saffron threads
2 cups (around 400g) short grain rice, preferably Bomba (arborio or any other rice will do fine)
5 cups (1200ml) water
4-5 rosemary sprigs
Lemon wedges for serving
1. Heat olive oil in a paella or in a large carbon steel or cast iron skillet over high heat until shimmering. Reduce heat to medium, add chicken and/or rabbit, season with salt and pepper, and cook, stirring occasionally, until it is lightly browned on most sides, about 5 minutes.
2. Add the green beans and lima beans. Stir into the chicken. Add garlic and immediately stir into the other ingredients to prevent burning. When the garlic is aromatic (about 1 minute), push ingredients the side of the pan then add tomatoes directly to center. Let the tomatoes cook down a bit, then stir them into the other ingredients.
3. Push everything to the sides again and add smoked paprika and saffron directly to the center. Bloom the spices by stirring them in the olive oil and rendered chicken fat until fragrant, about 30 seconds, then stir everything together.
4. Add rice and cook, stirring frequently, until lightly toasted and coated in the bloomed spice mixture, about 2 minutes. Add water and rosemary sprigs. Use a wooden spoon or spatula to scrape up any browned bits from the bottom and stir everything together well, making sure that the rice is all submerged.
5. Bring to a simmer and cook without stirring g until the rice is tender and the liquid is absorbed (you may need to add more liquid if it gets too dry before the rice is fully cooked; just pour it evenly around the top), 15 to 20 minutes total.
6. If desired, keep cooking until a crispy crust forms on the bottom of the rice (test this by scraping some rice off the bottom with a stiff wooden spatula). Serve immediately with lemon wedges. - แนวปฏิบัติและการใช้ชีวิต
"I'm chicken-sitting" he says, as his chicken browns.
"Where are my chickens...? Kenji...? You're looking kind of sus" - Neighbor, ~~Kenji gets Ejected~~
*was
My thought, too! 😄😄😄
"Weren't there 10 chickens???"
Kenji: "....🤔...."
Or the chickens are sensing family in the pan and saying, "We better behave, this guy isn't playing..."
@@kariforuniajin "Wanna try some paella?" 😄🙈
Last outside video is this and all of a sudden he’s on the move..... very suspect timing.
Anyone who’s already commented, shame on you for commenting without watching the video.
Legend
Dude, need to know the difference between the Anova oven and sous vide. Need both? Differences?
J. Kenji López-Alt ew you put to much flavour in that dish
My favorite part is 15:27
What languages do you speak? Are you fluent in Spanish?
He really just defined what a pun is, his dad jokes are on a whole new level
the explaining of the grate joke got me
It hurt the whole time
@@oskarkrawiec368 i think he might have been explaining for people who are from other countries or something
@@oskarkrawiec368 I'm pretty sure that was the actual joke. He's mocking people who over-explain jokes and ruin them
lmao
Kenji’s daughter: Dad what are you doing!?
Kenji: nothing…
*Kenji continues cooking snails in paella*
"Sitting chickens."
you call them pets, i call them lifestock
@@dirtmcgirt6531 Ah yes, “lifestock,” the concentrated spiritual essence of Smash players.
Honestly, as someone from Valencia I am not surprised at all to see that of all the youtube channels yours has the correct info while still keeping to door open to swapping some stuff. I dont even find that traditional paella valenciana is that good, we have plenty of rice dishes that are way better , but its always nice to learn recipes the right way and then modify them to suit your location/taste. As always, great content
Arroz al horno > paella valenciana tradicional
Can you recommend some of said rice dishes?
@@hughmcgrane8954 Someone already mentioned Arroz al horno, which is traditional from Valencia and, for me, better than paella. You can also try Arroz al Senyoret, Arroz negro, or even stuff like Rice with Cod and Cauliflower, which are from Comunidad Valenciana (Valencia, Alicante and Castellón)
@@hughmcgrane8954 As you have already been told, "arròs del senyoret" is such a delicious dish!
The first time I ever had paella was in a small town called J'avea around 30 years ago where they were cooking paella on outdoor grills along the beach. What do you think of the paella there? Is it the same as Valencia paella?
Kenji flexes like - "My burner is literally 16x more powerful than yours, chump"
You’ve reached the ultimate number of likes. I refuse to contribute another as to not destroy the meme
I'm sorry, but I cannot physically like this...69 noice
What's more expensive than saffron? probably HP ink
Scorpion venom, apparently
HA! I need to find a street ink dealer.
I think anti-matter is more expensive per gram, but then I don't keep it around the kitchen for cooking.
There are cancer treatment pharmaceuticals that cost $12,000 to $15,000 per dose. So that's probably got saffron beat in terms of price/ounce.
the most expensive is most prolly high performance racing horse semen,as far as i remember
"A pan this size will feed 5 or 6 people."
"I'm just cooking for my daughter and I."
Meal prep!
maybe Steven King wrote his daughter
@@cameron3351 qQq
This would actually feed 3 to 4 people if it was a household kind of serving. He is definitely talking about restaurant-size servings.
Some dishes taste even better when they are leftovers.
As a proud valencian and random internet stranger whose opinion holds no value I would say that is a very respectful way to cook a foreign dish. Talk about the traditions but acknowledge that you cannot possibly follow them strictly and build on it. And while the addition of garlic is strange to me, as in my region we do not add it, and the fact that you toasted the rice was reeeeally weird, that paella looks miles ahead of what tourists end up eating here.
Pretty cool! :-)
Totally agree. As a Spanish person I think this is a pretty good dish. Kudos to you sir. Well done!
Im a spanish cook, and in every paella i have seen we toast the rice like that
Indeed, my fellow valencian neighbour.
@@roqueiglesias8063 Im from Poland, im doing rice like that always :)
Me hace gracia que habléis en inglés siendo de epañita todos xdddd
From Spain: I tried my hardest to feel insulted, but I couldn't.
Entre al vídeo pensando "¡No Kenji, no te metas en este fregao!" Pero la verdad es que no ha estado mal xDD
@@BasterThanLight you didn't have to spit enchantment table on us 😭😭😭
La verdad que es mas paella que la que te sirven en cualquier lado de madrid. Aun así, lo del pimiento le ha quitado un poco... pero por lo demas muy bien
J kenji Lopez ie literally Mr Worldwide. He's a German-Japanese American whose married to a Colombian
@@Gonzaoo22 Lo del pimiento depende. Mi familia es de pimiento rojo y, además de vivir en la Albufera, son de paella todos los domingos, aunque en lugar de ser del piquillo, es pimiento rojo normal crudo y lo ponemos en el sofrito. Pero la paella en Valencia, siempre y cuando uno no ponga marisco, es como el parchís, cada casa tiene sus normas.
Kenji has hit peak dad status. Made a dad joke and then explains it in detail. He’s evolving.
As an Iranian, I recommend steeping the saffron in the hot liquid before adding to the pan. Saffron is very sensitive and the direct heat from the pan will likely kill a lot of the floral notes.
I heard that steeping in cold water overnight also works. I want to test it out.
As an Indian, I approve this theory.
As a Czech, I can barely get my hands on saffron
as a Pole, I've never even seen saffron myself.
As a French , married to an Iranian, having a polish father and American kids, I also approve that method!
“When I thought she was my girlfriend and she did not think I was her boyfriend” damn I felt that.
It can also go the other way and it hurts just the same. Nobody needs crappy people breaking hearts on purpose.
U can tell there’s a story there.
I mean it just looks like she needed a little time to catch up. You can be dating someone and really into them and not jump to defined relationships right away.
People who have been in toxic relationships, or thought they had met their perfect partner and later found discovered that person was all wrong for them, often need a lot more time to build trust. There's an old saying in America, "Once bitten, twice shy." (Which is not to suggest this is the case with Kenji and his wife; I've never met either of them. I'm merely saying I've known people who have a lot of trouble committing to long-term relationships, because they've been burned multiple times in the past.)
We need the full story Kenji!
You know what doesn't make things taste any better? Strict adherence to tradition. Thank you for continuing to innovate and showcasing all the great techniques
"I think we've found a pretty happy temperature now."
The Bob Ross of cooking.
Kenji IS super wholesome
Chefs in a kitchen: Wear closed toes shoes always and non-slips are a must.
Kenji: I think i'll wear sandles and talk about my wok burner that goes up to 300k btus
Same 'Rule of Covid' that dictates that blue jeans be called 'hard pants'.
Kenji: It's a peasant's food, you used what you could get hands on.
Also Kenji: *adds saffron*
haha, im sure in some region peasants can easily get their hands on saffron. Like Kenji says, all these traditional recipes come from very specific regions, where they use what they have at hand. And then it's more expensive to do abroad. When thinking about my region, Flanders, we have for instance a lot of chicory farmers - Belgian endives it's also called -, and our chicory dish with ham and cheese is very famous and very common. But if you live somewhere with no chicory...
safflower is a cheaper sub that works ok
@@inisus In Spain we really use saffron a lot.
Antimatter is more expensive than saffron. I bet antisaffron would be the most expensive thing
Came here to post this exactly. It costs $25 million to produce a milligram of positrons making it the most expensive thing in the world (that we know of)
i mean you cant really put it in a jar
Unless it’s an antijar. You can (and should) put it in a raj. Defunct the noblice.
Antisaffron holy shit my sides. That was a good one.
There’s some fancy antibody medications that are more expensive per unit of weight along with some rare elements. As far as common things go I think saffron is #1 though
I'm from Valencia, and this is the best paella I've ever seen outside of Valencia! You are well informed 😁 In the SF Bay Area I found rabbit at 99 Ranch Market, if anyone wants to cook it also with rabbit meat ;D
Polarica on third street in the city has rabbit as well (and whatever other exotic meat you want). I'd be surprised if Whole Foods or your local butcher couldn't get you a rabbit though.
haven't been to back SF chinatown in years, but you can probably find live rabbit there
Pues deberías saber que no se le echa agua fría al arroz, o se echa el arroz en el caldo ha hirviendo (a la valenciana), o se prepara el caldo a parte, se sofríe el arroz y se le echa el caldo justo hirviendo o muy caliente para no romper la cocción (a la alicantina), pero nunca se añade agua fría al arroz. El resto bastante bien, salvo por la decoración final con pimientos y limones. Sobra.
I'm moving back to the Bay in a month! Glad you found a home there, too, and that you've gotten into my home away from home, 99 Ranch!
Food falls off the paella pan
Shabu “Ho ho don’t mind if I do”
"I'm chicken sitting" as he's cooking chicken
*sweats profusely*
"i actually got these at the latin market idk where they came from"
I love so much about this. The explanation of the traditional way to make it, while also explaining how that tradition opens the door to remixes... The unabashed joy in food made well as it comes together... The dedication to keeping your daughter offscreen and safe from internet weirdoes... Leaning into the explanation after that terrible pun... Fantastic work!
I love how he says that his daughter is climbing out of the dog door so casually 😂 sounds like fun
Are we gonna ignore the fact that Kenji cooked his way out of the friendzone!!! He's a master
If you drink a hoppy beer does that compensate for not having rabbit? (I'm watching! Really!)
Careful with the space dust!
Dad Joke Alert!
LoL
@@ryanshields2195 Meh, the brewery that makes that stuff is owned by inbev so I avoid it
@@TheMrBrandonlewis it's the best thing they own that isn't bourbon county imo
Only if you have some mussels, olives and potato chips to go with that beer. That would be cooking paella like THE PROS do every Sunday in Valencia.
You are a brave man. You ventured where other famous chefs have catastrophically failed, and came out triumphant. As a Valencian, I salute you :)
WE MUST.
the sizzling of the pan + kenji's voice explaining a pun is the most therapeutic ASMR ever.
Hello from 2022, I loved this video! Particularly enjoyed your comment about "real authentic paella is the one made with ingredients you have access to/can afford". It reminded me of a meme I saw about lockdown during Passover. Something like, "Don't worry if you can't find maror or make charoset this year - substituting crackers and fruit spread while you're confined to your house during a global plague is literally the most authentic experience you could have for this year's Passover!"
Wow, that brought back memories. I was happy to have matza and wine!
Kenji, thank you for this video! My 19-year-old vegetarian daughter and I watched your video on the basics of stirfry in and in short she thinks you are the greatest thing ever. 🙂 I taught myself to make paella by watching a couple of different TH-cam videos, but at that time I didn’t know about you so I was really excited to find this. At this point your video is mostly confirming a lot of what I have figured out but I love your easy-going and reassuring style. Thank you for everything you do!
According to Jeffrey Steingarten, one of the reasons snails were used is because the snails in the area basically lived on rosemary and so were very rosemary-flavoured, and it was a neat way of getting both rosemary flavour and extra protein into your paella.
I was born in Valencia and grew up in Alicante. I think this recipe is pretty spot on, especially considering the ingredients available in USA. I am not a fan of "paella mixta", I just think meat and fish/seafood go better in different paellas. In my family we also always roast the rice in the same way you did. For tips: I think paprika for the paella is better non smoked. Also, instead of using chicken tights try using chicken wings (wing and drumlets separated) and pork ribs (in small pieces), my favorite. About the rice, definitely short grain, bomba is probably the best but I had good results with sushi rice too! Again, congratulations on the recipe and you get extra points on trying to pronounce the name correctly :-).
Reading your recipes for the last few years vs watching you cook at home has changed my cooking game. Following your recipes can sometimes feel like strict orders but these videos really exemplify the relaxing fun part of cooking while staying true to the spirit of the instructions. Cheers!
Have really loved these videos from this house. Been a long-time fan, but these videos have translated admiration into genuine affection. Understand you want to maintain some privacy, so I'll just say I hope you and your family are doing ok and the move is something you're happy about.
We are fine and the move is a good one.
As Spanish i really enjoy ur spanish way of cooking, way better than a lot of spanish chefs.
As an Hungarian I also liked it
My uncle is from Valencia and would make this for me on all my birthdays growing up, good times
I thought he was cooking his neighbors chicken until he clarified lol
Every culture has "chicken and rice" . Paella is my favorite version
every culture that traditionally has rice has a chicken and rice.
@@tommihommi1 Every culture that traditionally has chicken and rice has a chicken and rice.
One of my favourites is "Geschnetzeltes Züricher Art" Its with Champignons and a very creamy white sauce with a bit of lemon zest, which Balances the heavy cream used for the sauce . It's one of my favourites although i might be biased because it's native to me
:>
@@peniblerpenis Züri Gschnätzeltes is made with Veal, not chicken, and certainly not served with rice. Sure you replied to the right comment?
@@tommihommi1 oh you're right. I'm just so used to eat it with chicken that i totally forgot about that fact.
Can’t help but be in a great mode every time I get the notification that Kenji posted something
The beat he took between saying the grate pun and explaining it was perfect.
Man, it sucks that you have to apologize in advance every time you make a traditional or regional dish just in case you make it slightly different... I'm from Barcelona, which is pretty close to Valencia, and I think you nailed it!
If youtube cooking videos have taught me anything, it's that Italians and Spaniards will fight someone to the death for cooking something even slightly differently than how nonna or abuela made it.
(Nevermind that everyone's nonna or abuela made it slightly differently...)
@@lindocalrissian0926 These traditionnals recipes have justifications for almost every techniques and ingredients used. I believe people are pretty cool with you being creative with your cooking as long as you understand why things are a certain way and aknowledge the tradition that comes with the recipe. Hence the "apologizing" here, but you can see the comments are quite nice.
@@alexcerien2032 You should see the comments he received when he made a Spanish Tortilla out of chips. Spanish people were not very cool about it.
Watch polish or hungarian cooking vids, hundreds of comments about family variants.
I come from a town that touches the Albufera and I have to say that this is the most accurate and respectful take I have seen by far.
"Daddy, all my snails have gone missing. Have the escaped?"
"Yup. Probably. Oh well, nevermind. Eat up."
Kenji: baby-sits chickens
Also Kenji: makes paella
You are the worst chicken sitter of all time. 😁
I was a lab technician for 22 years and was laid off during Covid. I now have three jobs, two of which are in food service, and your videos have really given me new things to try out when I have the time. Thank You😊
Kenji making a dad joke and then proceeding to explain the dad joke is one of those things that make me chuckle.
It's one of those things that's like a multilayered Kenji-dad thing.
I live in the Philippines and we also have a version of Valenciana. The only similarity is the chicken and rice but we use sticky rice and chicken can be swapped for pork. The main flavorings are coconut milk and turmeric powder. It usually has chorizo,pork liver, and lentils. Sometimes they add sodas like Sprite as a secret ingredient.
i'm still amazed at how seamless that hand transition is
Great video.
Valencians will hate me but I love paella with red bell pepper. I think it tastes amazing with the rest of the dish. Also, I like to add the whole garlic cloves with skin and all since the begining and let them cook all the way. They taste amazing.
Fun fact: at first paella was made with a rat called "Rata de agua".
Hi, just a few things, not just for you Kenji, but also for the viewers. (I am from Spain, not from Valencia, but I'm a pretty decent Spanish homecook)
Before anything. You shouldn't be afraid of people feeling insulted by your methods, I personally think that cooking is a subjective thing that everyone can make it the way it wants and experiment with different methods to their liking. Obviously if you are making a full traditional recipe, you have to follow the guidelines, but all things considered, you can always give it your touch. With that said, feel free to not take any note from what I'm going to say bellow.
As you said, the Paella (you are right, it is the correct term for that pan, most people including in Spain don't know this) must be leveled, it isn't a huge deal but it makes it easier for the rice to cook evenly. With that said, I haven't tried, but wouldn't suggest making Paella in a camp fire because it doesn't distribute the heat evenly. Also, when you add the liquid, you only simmer it once just to mix all the ingredients and to level the rice, then you just let it do its thing.
I would suggest not using boned chicken, use sliced chicken breast (like the size of your smaller chunks or even a bit smaller) for comfort both while cooking and eating.
Toasting the rice before adding the liquid is a common thing in making paellas, I have seen a lot of professional chefs doing it and also it is also my personal favorite method of doing it. Also an important thing is that Paella is made with round rice (Bomba or whatever but it must be chunky), you can obviously make it with other type of rice if you want or don't have the other type, but the "correct" way is with round rice.
This is a silly picky thing of mine, but the lemon is put as a side, not on top. Also, in Valencia it is common to put a side of Mayo with the Paella, it sounds a bit weird at first, but trust me, it's delicious.
Your paella looks amazing, great video, I hope you keep making Spanish dishes!!!
Best regards
P.D: Jarred Piquillo Peppers are f***ing amazing.
That camping story lol “when she didn’t think i was her bf and i thought i was” lmao MOOD
As an Asturian Spaniard all I have to say Kenji is it's wonderful how much respect you have for Spanish food. Even Spaniards cannot agree with what should be considered a "traditional" paella so your degree of respect and reverence for the dish is as good as anyone. The Paella looks wonderful and as usual, love your work. Someday after all this COVID business, you should come to visit Xigon, Aviles, Villaviciosa, Ribadesella, Llanes, Cudillero, and all of the other wonderful places along Spain's underrated and underappreciated northern shores.
Studied in Oviedo! Bring on the fabada, sidra, and cabrales!
Nice recipe! My wife is from Valencia and I made her watch the video. She was quite amused by it and happy with the result. She didn’t agree much with the fact that you put the rice first but there’s always different ways. I’ve watched her father making it on an open wood fire and it’s a ritual. Nicely done!
Alicia: Dad, where did all my snails go? Kenji: they must be hiding: never mind, dear!
Kenji, PLEASE do a parenting video! I’m always so jealous of how your daughter has such a large pallet in terms of foods she eats and how well behaved she is. You are a master of food and Dadding. Please share the love!
"I need some cheese and milk to watch Dora the Explorer." - I like that, that's adorable. :D
Gotta love Kenji, still cooking with a giant popsicle stick in 2023. Great content, as always! I salute you.
Kenji. I am a spaniard living in the usa. Good recipe. What i would do to make it simple is to debone the chicken before, make a broth with the bones and fry the chicken really well, in smaller pieces. At the time of adding water, use the broth instead. The recipe is very good. You are great, and I have learnt a lot with your videos and your books
Bye bye, old San Mateo house--it was great fun seeing all the food cooked at this location. Looking forward to lots of tasty food at the new house. Good luck on a safe and easy transition!!
As soon as you mentioned Toro in Boston I let out an audible moan of despair - I haven't gotten to eat there in about two years now and it is absolutely my favorite restaurant in Boston. Now with Covid-19 and the fact that I no longer live in Boston, I see little-to-no hope of eating there again any time soon :'(
My Spanish friend gifted me a paella pan, so I'm obliged to try my hand at making paella. I looked up some recipes she gave this one the sign of approval. Thank you so much for the recipe
The first time isn't going to great, but thats fine, it'll just serve as lesson now
Kenji, I love to cook since I was a small kid. And I really love Paella, try to get it every time I go to Spain or if I see one somewhere. For some reason, I've always thought it is really difficult to cook a really good paella and was kind of scared to try it out until I saw this video. You can not imagine how grateful I am for this one! Definitely going to try it out and also some other versions of Paella as well. Thanks a lot for sharing!!! Cheers from Germany and take care!
Ayyy Kenji is enjoying a space dust, cheers from Seattle
He does have good taste in beer.
Colombian here. Paella is like pizza. Unless you call it valenciana. In which case no matter how you cook it, you are going to make someone, somewhere, very angry. So my solution is to just call it paella. I dont care how you cook it as long as i get me some saffron and some crispy rice. Personally I use chicken stock instead of water. But again its just paella
looks really great. However when making traditional paella valenciana you would add the water after cooking the meat,vegetables and spices and let it boil for about 20-30 minutes so it basically turns into a very rich stock to which finally add the rice.
Really good to hear your sensitive and educated voice on culinary traditions!
I love how your daughter shows up peripherally. I think it is really cool.
Great video, I really enjoyed how you encouraged people to just use what they have around, Paella recipe is not set in stone, if it works in the dish you should throw it in. You should try making Spanish Migas, another type of "peasant" food that works with almost anything you throw in, chorizo and morcilla are welcome!
I laughed way too hard while he was explaining his pun.
A day with a new Kenji video is a good day indeed.
If only someone like Kenji cooked for me growing up. I'll eventually cook one of his videos in my life.
Kenji, thank you so much for this video! your recipe is excellent and the end result looks delicious! I'm even impressed that you know that for an authentic one you need garrofón (not even everyone in Spain knows that).
And I agree with you, you should use whatever you have close to you. And that's also why I have problems with recipes that they call for chorizo in paella: it is not as easy to find here in the States, so saying that you "need it" for an authentic paella makes the recipe harder for homecooks and it's not even true (another thing is that you have it or like it and decide to add it, there's no problem with that :)). I actually saw a youtube video from a famous channel calling for a whole chorizo for the paella, and they blended it with an onion and called it sofrito ...
Also, since you are in the Bay Area, there's a restaurant in Palo Alto called Telefèric. They are from Barcelona and their lobster paella is really good!
Thank you again!
I'm from Valencia and I'd say that's pretty good! (sure those beans aren't the ones and you didn't have rabbit), but you didn't offend me, so shoutout to you Kenji, keep it up, would like to see more spanish cuisine ;)
I love Kenji. "Two would have been enough, but eh, I cut three." It's good to know how actual chefs cook.
Chef Kenji, I have been watching your videos and I enjoy them a lot. You are incredible.Before I discovered your channel, I was interested in preparing a paella.I'm from Cuba, and before coming to Miami,Florida, we had to go to Spain. This happened in 1968.We lived there for two and a half years. We enjoined been there because the Spanish people treated us so nice. The food was delicious and specially the Paellas.I'm 60 years old now and I have a TH-cam channel called Chef Garcia from Hollywood, just because I love to cook.I've only had my channel for a year now and I didn't want to do it because I don't like the way I sound and a co-worker of mine, who I started calling my TH-cam manager told me that with every dish I show on Facebook just to get a like, I should try it on TH-cam, So I did. Then I had the idea of preparing different recipes from different countries, and I thought about Spain, So I started doing my homework on how to prepare different paellas and this was before watching you.I usually dress with the clothes from different countries, depending on what food I choose to prepare.So to make the long story short, the first Chef I looked into was a Chef from Valencia.I just traveled to Spain and Paris two weeks ago and I purchased a red chili they sell for Paellas called Noras.I looked up receta paella valenciana autentica,The Chef's name is Amadeus.He has a restaurant there.So my point is, everything you explained during your paella video is correct,I would like to add, I thought you were Asian, then from Mexico ,just because on one of your recipes, you mentioned you grew up preparing the stuffed chipotles, and then today you say you have Colombian accent.Either way you are great.By the way, I've been watching Food Wishes before as well, and it's funny, you mention he's your neighbor. What a small world.I lived in California for a year, and didn't go to San Francisco. They say it's very nice.I wish you and your family, many blessings. Thank You, and sorry for this long text.Inocencio Garcia.
Chef Dad over here telling us the ingredients to a pun.
Please call out Reddit more often. It will agitate the “arroz con cosas” people that have to criticize every paella.
Vast majority of us (Spaniards/people living in Spain) just honestly say it as a joke. Very few people actually take it seriously.
It is very simple, I will explain it to you: for a Mediterranean culture accustomed to eating well and healthy, when a culture like yours accustomed to eating hot dogs and fast junk food has the gall to criticize good food makes us always defensive to prevent the culinary horrors that you are used to from being seen in the rest of the world as normal. we want our children to eat well and healthy. We love proper food
@@marimarianations9355 I’m sure that’s the case but judging by Pablo’s reply here there is plenty of snobbery.
@@pablocaillaux Obviously you’ve never had hot dogs and French fries in your paella, you should try it it’s amazing. Add some cheese sauce on top too, but only after serving as to preserve the presentation in the paella bowl.
@@jduncan4388 Hahaha
Thank you for clarifying that joke about grating. I did not understand it initially, but once you explained it I understood it. Thank you for your intervention.
I usually like seeing recipe variations, its better for us home cooks to see that we have options. Also cool to see how the authentic/original recipes are supposed to be.
Really grate how Kenji really leaned into that pun. 😂😂😂😂
it would be grating if anyone else did it but you can tell kenji has a great love for puns
It was like bojack horseman telling a joke
There is people in Spain that does paella much worse, even from Valencia. The rarest thing you can eat in Spain, unfortunately, IS A PALLEA WELL DONE hahah. Although it's a dish that every family has their own recipe... Congrats chef!! Very good job, looks delicious! UP THE SOCARRAT!
I started laughing hard when I imagined that you'd cook your daughters snail collection. Love you, Kenji
Paella on the campfire is the secret to getting out of the friend zone? Best cooking video ever.
_Reads pinned comment_
Damn you got me
F
Whoops
Yikes, failed on this one, so far
I see you’ve gotten into cooking youtube Justin
Destroy the child, corrupt them all
You and Sohla El-Waylly (via Food52) both posted a chicken and rice dish at about the same time today, hers was paella inspired. Two of my fave people! The pandemic has done well for the both of you and I have learned a lot. Thanks for the video :)
I’m so glad to hear that you clean up your own messes! Wish my hubby did.
Finally we get to see you cook this! So excited
"It's called a pun. Anyway..."
that cracked me
i'm from valencia and i loved the video, i just appreciate so mucj seeing a tipical plate from my land being cooked so far away. did you enjoyed eating it??
Si! Lo disfruté mucho.
@@JKenjiLopezAlt Nuestro placer
@Mister X disfruté = "I enjoyed." He enjoyed it a lot.
@Mister X He has a Cuban or Colombian (shame on me I can't remember) wife, so I'm pretty sure he probably knows a good bit of Spanish.
@@matthewconnolly4342 Colombian if I remember correctly
Not Kenji explaining the notion of puns to us like a true to god dad
Hi Kenji. Im from Valencia ( Spain ) where This paella comes from, and lot of people here says that ir you want to real paella valenciana you gotta be in Valencia but that is not true.
Your paella was actually really really close to the traditional one.
Very nice! Hope you enjoyed it 👍
Nice paella, Kenji! I make a Paella Mixta (mixture of seafood: Prince Edward Island mussles, shrimp & lobster and meat: chicken & chorizo) in a 30" pan; works for 8 to 10 people. I gather all the ingredients, which runs about $200 for everything. Our paella is mainly based on Tyler Florence's Ultimate Paella recipe and the red wine flows as the recipe is built. Tyler had an excellent TH-cam video that walked through each step... taught me most of what I know about making paella; sadly, I think the video is no longer available. Tyler has another one, but not nearly as good as the original. By the end of cooking the paella, everyone is ready for food and the pan pops with colors: burnt orange of the rice with saffron, the deep red of the lobster and the green of the green peas and parsley on top! The sights, sounds, smells and flavors make paella a total eating experience. I will try this Paella Valenciana recipe in a smaller pan to keep in form between making Paella Mixta with the family. Thanks for sharing!
Now we know why Kenji had to move places, his neighbour asked him to chicken-sit and came back to see him cooking up a chicken paella 🤔
Another great arc of the Life of Kenji series. The plot twists in these videos have been great.
Greetings from Colombia J.Kenji. Here we call the fava beans, HABAS. Great recipe.
Not bad at all!! I'm from Valencia and it's pretty close to the real deal. Thanks for not using peas and chorizo haha.
Some people do fry the rice before, but if they do, they will add stock instead of plain water.
If you don't have stock, it's sometimes better to first add the water, let it boil down for about 30min, and then add the rice.
Hope it helps :)
I’ve had the paella at Toro in NYC about 6 years ago, it was amazing.
Hey your first two pronunciations were pretty good for castillian spanish :D I had a valencian friend who liked to call the paellas we made here in the basque country "arroz con cosas" haha
I'm Spanish and I'm used to see Spanish recipes butchered, especially by American or British chefs. But I have to say that Kenji's paella, and also his tortilla and gazpacho are spot on. Well done sir 👌
Do what you can/want with what you have is truly the essence of spanish traditional cooking, i'm curious of what will be your take on other traditional dishes like castillian "olla de pobre" or madrilenian "cocido"
I'm originally from Valencia, Spain. My family has a great tradition of cooking this dish following on my grandmother's recipe who learnt how to cook it from her mum (we are going back to before the 1900s). I think this is the first time that I do not shudder at watching someone not native from the area cooking it. I'm not only giving a 'thumbs up' but I hope that anyone who would like to learn how to properly cook this main course will do so following this video. Kenji, thanks for properly explain not only how to cook the Paella Valenciana, but also to clarify all the myths around it and the exceptions to the recipe so clearly.
The result is fantastic
Looks like a painting
Kenji, if you wanna brew all the flavour out of saffron you must put it in warm water for at least 1 hour, then add the liquid and saffron to the rice as late as possible in the cooking process.
Cheers
Every time I see you trying to turn something with that wooden spatula, I’m tempted to buy you some Oxo tongs. Maybe not as rustic as your spatula, but definitely more functional. 😜