How to make Seafood and Chicken Paella
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- เผยแพร่เมื่อ 31 ก.ค. 2020
- This week with Crazyguykurt Cooks, we will be looking at the classic Spanish dish - Paella. On any normal day, rice gets to play the best supporting role. But today, along with the sexy saffron, it takes centre stage in this recipe. With the addition of both Seafood and chicken, its packed full of flavour. And I also, add chorizo for and extra measure and yes, I know its not an authentic paella ingredient, but i just love the smokiness and flavour it adds to the meal.
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INGREDIENTS:
2 cups of Bomba or Paella Rice
1 diced white onion
4 cloves of garlic (crushed)
1 sliced red pepper
150 gr sliced chorizo
50ml Tomatoe Paste
20 strands of Saffron
Flat leaf Parsley to garnish
6 chicken thighs (cut in half)
12 medium prawns (deveined and shelled)
1L chicken stock
1L fish stock
2 teaspoons Smoked Spanish Paprika
50ml Olive Oil
Paella Pan:
www.yuppiechef.com/garcima.ht...
Induction Plate:
www.snappychef.co.za/product/... - แนวปฏิบัติและการใช้ชีวิต
😆😅🤣😂🤣😂 a valencian here. Don't teach what you don't master: onions, chorizo, stock ?!!! 🤭🤭🤭
I made this last night and it was perfect. Lots of compliments. Thank you!
I just love this guy and his presentation !
OMG! I have a to run to buy some ingredients looks delicious... love it!
Well done and a hit for my family dinner tonight thanks!😊😊😋
Made this yesterday, delicious. Followed your recipe, with all ingredients.
Enjoyed watching , looks yummy
Good job mate - funny, informative and full of life, just as a great cook should be!
Can’t wait to make this. Love your videos Kurt! 😍👍🏾
Thanks Gwyn
Just found your channel - This is a lovely recipe in its own right, Kurt 👍. The combination of flavours is absolutely delicious 😋
Glad I found you, that was lekka boet - thank you. Look forward to making it for the family this evening!
Wow looks delicious. Can’t wait for this lockdown to be done to eat from your food. I love Nurith in the background, she’s the best!
And let be quick. We miss you guys! She is the best isn’t she!
It looks delicious, thank you 👍
I think I may have eaten paella you made when you were a student! Looks amazing Kurt. Well done! ❤️ to you all!
I’m sure you did! It’s one of my favourite dishes to cook! Thanks very much Megan.
Absolutely brilliant
Excellent stuff CrazyGuyKurt...definitely gonna try this recipe...can't wait for lots more of those amazing dishes you guys cook...lots of love and stay safe :)
Coming from a maestro in the kitchen himself, that means a lot. Thanks Ken!
Thank you funny guy. I like your style of Paella
I will follow your recipe. Thanks.
I like the way you cook sir..I will follow this.
You're a natural at this online kitchen thing CrazyKurt. Your Paella (and yes, your good lady is correct in its pronunciation) looked fantastic. I am suitably impressed
Thanks Chris. The Mrs is always right!
Wow. This dish looks so delish son. Your presentation is amazing👏👏👏👌
Thanks so much!
South Africa represent!
Yummy food 🥘
I really enjoyed watching the video
Really glad you did!
That looks amazing, well presented with a good explanation. Well done ♥️
Thanks Lesley!
Excellent thank you!
Looks delicious
Thank you Kurt. That looks damn good!!!
The ll sounds like a y...paeya. awesome recipe!!!!
I like your version well done looks amazing
Thanks Philip!
cooked this tonight, turned out amazing!
I’m so pleased! Hope you had a second helping!
I Like!
I’m available to come test the meals as you done cooking them 😬😬😬
Good!
Love ur video. Ur funny af. 'no social distancing in this pot'. That made me laugh so much. Enjoy ur meals everyone ❤️
Thank you!
This is a dish I always wanted to cook but with all the authentic ingredients 🤪 so thank you crazyguykurt😜
levona siers it’s my absolute pleasure!
I have been waiting a long time to make your paella recipe..,tonight is the night!
Let me know how it goes
@@CRAZYGUYKURTCOOKS will do…I think I will make a slight change to the recipe by cooking the chicken with the chorizo…then add the onion and red pepper..garlic…
Our guests loved it! Local mussels were not available so just used a few more prawns….timing was bang on, the Spanish Bomba Rice I used suggested a 3-1 liquid to rice ratio so that’s what I used and I added 1 minute on high heat at the end to make sure the bottom of the pan had that nice crispy texture which it did..will make it again soon
i really like how he made this watched other videos and this one i feel the best one on this dish just a well balance if that makes sense
😅super video making this for my family tomorrow including some from Qatar. Makes me feel more confident about the whole process
Preparation time, attempting this tomorrow, especially enjoying your take on "making this mine" will follow up with an explanation of substitutions - not many, however, using what I have on hand, which is also one of your suggestions. Will post after occasion/paella festivity and tasting occur.!
Delicious ooking you have here
I love this. Also, can Nurith feature more? Yes, please. More Nurith!
Listen here. My camera person is already busy. But seriously, she will definitely be a greater part of the show!
Hahaha. So funny. I had the same reaction ..." ITS PAELLA!!!".....And realized that perhaps I'm not even saying it right but however you say it, the goal is to make sure its always very good and then who cares how to pronounce it. :-)
This is a great presentation. I have eaten / shared paella several times in New York, and thanks to you for generously sharing the details on what pan, and spices and rice to use. This recipe can be tried by any keen home cook like me.
how many servimgs I have a 18 in pan
th-cam.com/video/wEWe7HRVsGs/w-d-xo.html ... fideua.. se puede hacer con arroz. en vez de fideos... porque eso del video es arroz con cosas
Made this myself but my ingredients weren’t as pure. Wife and i feel it needs more salt and heat but using this as a base test was perfect. Thanks for the video!
Good job ma man
Indian national.cooking Spanish paella. Incredible.
Lekker Kurt! 🤤
WOW! so good to see your name pop up! Thanks Quanita.
Most other chefs say the onions always go in first, caramelizing the onions brings out the sweetness and flavors of the onions.
Great! Thanks for that Marcus
@@CRAZYGUYKURTCOOKS I’m no chef And for some reason my TH-cam has brought me down the cooking rabbit hole. I have heard most chefs say the onions go in first but I have no clue if it’s true or not. Like most things there’s more then one way to skin a cat. Good luck with the channel. 👍🏻
@@marcuslarwa9098 thanks Marcus. I like to infuse the onions with the flavour of the chorizo. Hence me putting it in first. But that’s why I love cooking, there are so many ways you can approach things! Thanks for sharing your thoughts!
Hi crazy chef, so cooking time is 10 min on high, then 5-10 min, is that on low or medium? You said on second heat change as low for 5 min then you said 10 min on med…. Then remove to cool off flame and no foil tent? Please clarify the final or second flame size and minutes please. Thx
Is real bomba or round rices 4:2? What is it if it’s arborrio rice?
How to make your version of stock please ? Many thanks
Where can one purchase the Paella rice you used in this video
I'm making this tonight... I'll let you know how it goes, looks amazing, the only concern I have is most of the liquid not being sucked in by the rice and it being too watery. Wish me luck EDIT: Was really really solid... Good recipe!!
Thanks very much! Glad it turned out well!
I too made this camping using a camp stove outside in 35 degree F weather. it it too was very wet. The crust was very good and every bit of what I made was eaten. My friends (6 adults) said it didn’t look like the picture but it was GOOD!
Uh OH...I used Arborillo rice not Bomba rice and used the 2 liters of liquid. Arbirillo requires less liquid than Bomba rice so that must be why my dish was wet.
Aaah the stock!!!! That's the secret! Thanks so much! Question.... Can you use a cast iron skillet if you don't have a paella pan?
Hello. Yes you can, I would just watch the temperature very carefully. You want to develop the crust but I think in a cast iron pan you run the risk of developing a lot more char than necessary. So I would just be careful of running too high a temperature.
If we use Roma tomatoes, how many fresh tomatoes can I use?, instead of tomato paste?
Good luck
It looks very yummy, can I use basmati rice in this dish?
You're supposed to use a short grain, but basmati might work
Diggin' the comedy, gotta love a bossy girlfriend!
Very yummy 😋...just express mail it to me...😅kidding can’t exactly trust mail time now, but it looks amazing.
It’s on its way! 😜
Can I used different kind of rice?
I wish you would add a written recipe for this. It looks delicious and want to make it. A written recipe would be most helpful. Thanks.
Putting Chorizo de Bilbao in Paella is very normal.
Excellent dish! Please note the best Saffron in the world is from Iran. Also, Iran produces 93% of the worlds saffron exports; grade A saffron 😋
Is it one thigh for person meaning this recipe is for 6 people? Can you confirm or it for12 guests as it’s 12 chicken half pieces and 12 shrimps?
Hello what is the width of your pan please ? I would like to go and buy one for this dish :)
28cm - sorry for the delayed response
Hahaha so funny
do i need to clean the rice before adding it to the pan please ?
Hi there. Not necessary to clean the rice as you want the starch build up in this case.
thank you ! your video is.awesome ❤and im going to make this paella step by step for my girl friends family when they visit next month from tenerife , ill let you know how it goes .@@CRAZYGUYKURTCOOKS
That's what we call in Spain, "rice with things, not paella"
😂😂😂 why is it not paella?
I once had a vegetarian lasagne made by Indians. It had mushy peas in it! A lot of mushy peas.
@@SophiesWorld2024 first thing, you don't mix seafood and chicken. You might think , But I like it. Ok but then it's your thing not paella. If you mix cheese, fries, chicken, mince meat, tomato sauce you won't call it mac n cheese.
please post an actual recipe for paella
Doesn't the squid overcook as it's in the pan from the the start?
You didn’t show us the crust on the bottom of the rice!
they pronounced the dish wrong both times
What’s the correct pronunciation? You tell us.
@@mohuasendasgupta5799in the video it is pronounced “payela” while it is correctly pronounced “pah-eh-ya”
Dios mio! I'm from Valencia, Spain. You could die of indigestion from eating so many ingredients at once!!!!
Pobrecito!
la merda de arròs en coses que fan estos ajajajajajaja
Bueno será más para mí! 🤣
I make mine with chorizo, the grease adds a lot off flavor to it.
please buy a camper van and follow me (literally) on my world trip - I need a chef with your style - great show you make!
I would love to. Where are you travelling now?
You don’t put chorizo in.
CHORIZOOOOOOOOO NOOOOOOOOOOOOOOOONONONONONO!!!! VERY VERY VERY IMPORTANT!!! CHORIZO NOOOOOO!!!
No poner chorizo en la paella, es un error .
I burnt my crust
No chorizo in Paella,the reason is that you are expending big money in those expensive seafood that is gonna taste like chorizo...in Spain we make seafood paella o meat paella,we never make mix paella.Only bad restaurants for tourists make it Good things you have done:correct rice and home made stock.
Hey Man - there is nothing that cannot be added to Paella - all that is important is the method used in the cooking eg: we want to end up with paella and not risotto.
A proper paella does not have both meat and fish in it at the same time
A real Spanish NEVER mixes ingredients from the sea with ingredients from the land!
Maybe so, but more fool the people who won’t eat this combination of ingredients as it’s absolutely delicious! There is room for any invention in food!
@@AlexM-sg8fn Not true! If there is a name for a dish (paella), then it must be prepared in the same way as paella!
If he does it differently, let the name of the dish be meat with rice or something else. Do you understand? Because then I can make champagne out of pills, right? And I'll tell you in a video that champagne should be made by adding 3 tablets to grape juice and that's it.
@@AlexM-sg8fn Paella is a traditional dish and not a mix into which I throw everything in and it's done.
@@spaincostablanca9043 I didn’t call it ‘paella’ at any stage - so cool down ☺️. I called it a ‘combination of ingredients’ - and as I said, it is absolutely delicious in its own right 😋👍
Nooooooooooooooooooooooooooooooooo!
We see more of the cook than the actual cooking.
What a shame......!!!
Authentic paella does not have chicken.
Not true, Valencia’s use rabbit or chicken. Regardless, this is a delicious version in its own right!
Chorizo en paella absolumente jamas ! en espana es un delito contra gastronomia espanol
The screaming kids in the background are very distracting
Buff que mala pinta 🤐
Not authentic.
Spanish don’t mix seafood and meat on their paella. Is seafood paella or the original paella of chicken and rabit nothing else if you mixed both is not a paella. Specially if you go to Valencia Spain you are not going to see a mixed paella.
Everything is more or less right, except the chorizo.
Both pronunciations of the dish name are wrong
Spanish paella lover
Thanks for sharing.
who gives a sh** if he pronounced it wrong. Looks amazing.
@CRAZYGUYKURT COOKS Don't listen to the haters. I've been using chorizo in mine for ten years, and friends who make their own paellas have said they love it. At least one has updated his recipe to include it! @Ensel02 you do you!
You are about to teach us to make paella and you cannot pronounce it.
La paella no lleva pimiento chorizo cebolla además que no habláis español llamáis paella a cualquier cosa deberías tener más respeto
That’s a nice dish but it’s not paella
Sure it is, it's got saffron and calaspara rice. Those are the must haves. There are dozens of ways to make it your own, but leave out those two ingredients and it's not paella.
@@steved4693 that rice is ok but paella is from Valencia not Murcia. Bomba rice is the rice to use. If you ask Valencians the only Paella is Paella Valenciana. Chicken, rabbit.
@@soonergomer They are both of Spanish origin. Bomba is the preferred rice to use, it has a higher absorption and more difficult to overcook. But Bomba rice isn't always easy to find and is more expensive. So Calasparra is a good alternative. You might get run out of Valencia using something other than Bomba, but the rest of Spain it's perfectly acceptable.
@@steved4693 thats like saying, here I made a steak a vegetales but I used chicken and tomatoes. It has meat and a vegetable so it’s the same.
@@soonergomer 🤦♂️not even remotely
Speaking for my country, Spain, this is NOT a good paella. Parsley does NOT belong in or on paella, let alone chorizo.
Awful.
please....please, dont name that ''paella'', classic dish HAHAHAHAHAHAH none sense
Dude I’m sorry. I gave up on you within 30 seconds. It is offensive to any Spanish speaking person you did not take 1 minute to honor the language. Goodbye and good luck