Get more pimientón in there. The fat-broth should be red. It's not unusual in Spain to add both Sweet and Hot or to use Bittersweet-which is what I like in this dish.
it's all wrong , first its the olive oil then the pork and gradually the garlic and paprika and the broth , good strong broth , This guy is slapping it all together too fast to get it out and if you put the bread in to early it's smush . It's all about timing and you need good pepper at the end .
Did he actually add any ‘pork’? I usually add Serrano ham to this. The broth should be much darker (red-brown) than it appears here. Despite the pedigree of these two presenters, this is the least impressive version of this recipe I’ve seen.
When I was in Spain they used thinly sliced garlic so when I've made this in the past I've done the same. It's a nice change from using minced garlic.
Much more visually appealing as well
F B
I agree. It’s more traditional, I think, to use thinly sliced garlic here. That’s the way I do it too.
Aren't you supposed to poach the egg in the soup?
Get more pimientón in there. The fat-broth should be red. It's not unusual in Spain to add both Sweet and Hot or to use Bittersweet-which is what I like in this dish.
Agreed. Should be red.
Damn, they’re good...One of them stole my wallet while I was watching this.
it's all wrong , first its the olive oil then the pork and gradually the garlic and paprika and the broth , good strong broth , This guy is slapping it all together too fast to get it out and if you put the bread in to early it's smush . It's all about timing and you need good pepper at the end .
Did he actually add any ‘pork’? I usually add Serrano ham to this. The broth should be much darker (red-brown) than it appears here.
Despite the pedigree of these two presenters, this is the least impressive version of this recipe I’ve seen.
Ooh. I want to cook with my dad.
Ni puta idea