Another great Spanish simple dish full of flavours . I live in Spain now and I'm totally amazed when I visit the local tapas bars and watch the chef or his mama making ALL the dishes on a single gas burner . Brilliant
Made this tonight, it was super easy to cook! Thanks to this channel I’m able to keep both my wife and daughter happy while eating good, simple healthy food. And I’m a huge fan of the one pan clean up! Thanks again, this is my favorite cooking channel on TH-cam!
I spent the summer after my 2nd year in college studying in Valencia and fell in love with it. Nearly every day at a place across the street from the corrida del toros eating bocadillos de sepias or at the beach drinking sangrias with green salad and paella de mariscos. They used mussels in the shell on top also. Wonderful. Here in Nevada we celebrate with paella vasca with chorizo. I’m a big fan of paella.
Made this for lunch today. It was very satisfying even only with shrimp. Used calrose rice, and instead of tomato sauce I added 1/2 cup of salsa and also 2 tbsp. of butter (can't go wrong! 😋) plus coriander for a punch of flavor. Thanks for this easy recipe!
I made this tonight for me and my husband, and the flavor was fantastic! I'll remaking this again. Thank you for this recipe - and all of your videos. 🙂
Wow. I've never seen this presented and done so freaking easily!! I LOVE Paella. Have had it in Barcelona and made it myself several times. When I do it, seems like it takes for ever!! But I also do way too much stuff in mine. This simple version looks incredible. I'm doing this for sure, with maybe just the addition of some spicy sausage : )
Hola from Australia. Seafood paella is my absolute favorite. I'm originally from Spain and my mum makes these dishes. Not so much now that she's elderly. I make them for my parents now. So many childhood memories. Love your channel 💖 and I even got your T-shirt. 😃
Thanks for another great recipe Albert. For me, there is food that I want to cook at home (and sometimes also enjoy in a restaurant), and food that I dont cook at home (because I dont have the necessary utensils for it for example). Paella falls into the second category. This is something I like to enjoy in Spain, or in a spanisch restaurant in Switzerland. Its still interesting to see how easy it is to make it though.
@@SpainonaFork love your channel and Spain was absolutely incredible I had the pleasure of visiting last year amazing!!!!!!!!! Keep up the excellent videos
Hi! I do not have a paella pan. Instead, I would have to use a copper pan lined with steel. I’d like to make a try as the recipe is so simple. You grated the tomatoes. Interesting. I will have to use my electric kitchen tool. Take care.
Just tried it out and it turned out really delicious! Thanks so much!! Just one thing - the quantities! This recipe requires 720ml of fish broth, but I can buy it only in 1L packs. What on Earth shall I do with the remaining 280ml of fish broth??🤔🙂😂
Albert: Delicious - as all of your dishes are. This one is a bit much for me so I'll have someone else make it (I have no paella pan).😁Thanks again. (Fan from San Francisco, California.) *!!~ PS: ... *_OR_*_ ... we're still waiting for you to find a way to teleport it to us._ 😋
Went to Valencia. Ordered paella. Nearly complained that the rice was burnt to the pan. Fortunately was reading about socarrat in the guide book while eating, so avoided the ultimate faux pas!!
I really need a good thin paella pan. Is not as good with stainless or cast iron. Never thought I'd be criticizing heavy bottomed pans but it's hard to adjust the heat quickly as they retain so much.
As a cod rice i could say it´s good.... not bad at all, but the only thing that remainds me this to a paella it´s the pan. Paella it´s a simple dish but with a strong flavor from the concentrated stock, ingredients and a few cooking techniques. I dont pretend to be ¨that spanish guy¨ but there is a few simple steps to do a great food. Ingredients: Do not use cod, that its a fish used in the north Spain, confit in olive oil and with a sauce from the oil and the gelatin obtained from the cooking, called pil pil. Or even in the south, mostly fried but definitely not in the east spanish coast where is common the use of grouper, zeus faber, red scorpion fish or even amberjack or monkfish, whatever used has to be in a small proportion because the main ingredients are the seafood as u said in the tittle, like red prawns, norway lobsters, clams, mussels and the key ingredient of any mediterranean paella, cuttlefish. The stock it´s usually made with tons of rockfish and veggies, cooked for not more than 30 mins, sieved and reduced to 2/3. There is no mediterranean rockfish near you?, you can use other fishes aswell.... And the trick of every restaurants, the ¨picada¨ which it´s something like a blended paste made with ripe tomatoes, dried red peppers (not spicy), parsley and garlic. Method: Hot pan, olice oil and salt. Quick sear of fish pieces and seafood and reserve, green italian pepper (finely chopped) in and cuttefish, cutted in small pieces too, sautee until the cuttlefish realease all the water and start to ¨jump¨. Medium heat and picada in, cook for 5 minutes then add the rice, keep cooking until the rice get a dark colour. Stock in, zaffron, and boil at high heat for 8 mins, add all the fish and seafood on top and low heat for another 5-8 mins until fully cooked. Just try it.... and you´ll trully transport to Spain... or maybe not.🤣
Gotcha so it’s a texture thing. Ok I’m so used to soft rice so if my rice is hard idk. I still really like the recipe, but Southern self will make sure my does not get caramelized.
The crispy crust that forms on the bottom of paella when it's cooked properly is called socarrat. The word comes from the Spanish verb socarrar, which means "to burn" or "to scorch". Socarrat is a key component of paella's flavor and texture, and a well-made paella should always have it.
Do you ever cook onions till they are slightly brown in a frypan? What about a southern bbq with nicely browned(carmelized) meat? This is similar cooking style just with rice, expand those food horizons:)
My man, you can stop saying "fresh cracked black pepper". Just say "pepper" because 1. It's a bad TH-camr cook cliche at this point and 2. you say it way too many times. Nobody is going to get confused if you just say pepper.
![แฉกลโกงงานวัด 2024 [ โกงมั้ยครับ ep.106 ] | DOM](http://i.ytimg.com/vi/taC5dpP3HXA/mqdefault.jpg)
Another great Spanish simple dish full of flavours . I live in Spain now and I'm totally amazed when I visit the local tapas bars and watch the chef or his mama making ALL the dishes on a single gas burner . Brilliant
Yes! Much love :)
Great recipe!! Thank You!! 🔥
Made this tonight, it was super easy to cook! Thanks to this channel I’m able to keep both my wife and daughter happy while eating good, simple healthy food. And I’m a huge fan of the one pan clean up! Thanks again, this is my favorite cooking channel on TH-cam!
So happy to hear that! Much love :)
I like your recipes. You are my favorite cook. Thank you!
Appreciate the comment! Much love :)
I spent the summer after my 2nd year in college studying in Valencia and fell in love with it. Nearly every day at a place across the street from the corrida del toros eating bocadillos de sepias or at the beach drinking sangrias with green salad and paella de mariscos. They used mussels in the shell on top also. Wonderful. Here in Nevada we celebrate with paella vasca with chorizo. I’m a big fan of paella.
Sounds great! Much love :)
Seafood paella is my super favorite dish !!! Thanks for sharing the recipe
Much love :)
Just got back from Barcelona, Mallorca and Ibiza. What a gorgeous country! ❤ Missing the food. Gonna make this!❤
Sounds great! Much love :)
Wow, thanks for making a delicious dish look so simple.
Love the shirt too!
Thank you! Much love :)
❤ otra deliciosa receta muchas gracias por esta paella que se ve deliciosa
Muchas gracias!
We made this tonight. My first paella. It won't be my last! Love your recipes! Thank you!!!
Happy to hear that! Much love :)
Made this for lunch today. It was very satisfying even only with shrimp. Used calrose rice, and instead of tomato sauce I added 1/2 cup of salsa and also 2 tbsp. of butter (can't go wrong! 😋) plus coriander for a punch of flavor. Thanks for this easy recipe!
Sounds great! Much love :)
I made this tonight for me and my husband, and the flavor was fantastic! I'll remaking this again. Thank you for this recipe - and all of your videos. 🙂
Happy to hear that! Much love :)
I will try this I actually live in Community of Valencia Thank you
Much love :)
Me and my beautiful wife made this tonight! We just moved to fuengirola! Thank you brother
Happy to hear that! Much love :)
You make it look so easy that I believe I can do it
I am going to try this on a weekend outside dine -
Thank you
You can do it!! Much love :)
Fantastic 👍🏻 your channel is amazing!! Buen trabajo 👍🏻
Apprteciate the comment! Much love :)
Thank you so much! I’m looking forward to making this Sunday.
Sounds great! Much love :)
love rice and love seafood! making it for sure, thanks for the recipe!!!! ❤
Sounds great! Much love :)
Made this tonight, came out perfects!
Happy to hear that! Much love :)
Great recipe. Thank you
Thank you! Much love :)
your recipes are amazing!!!!
Thank you so much!
Thx for video…
Just came back from Barcelona & had my fill of Paella there.
Will be doing this for sure!!
Sounds great! Much love :)
🙌🏼🔥🔥🙌🏼 this is a keeper recipe! Thank you!
Much love :)
Takes me back to my first paella in Coin Espana.
Beautiful place! Much love :)
Can't wait to try it!
Much love :)
Wow. I've never seen this presented and done so freaking easily!! I LOVE Paella. Have had it in Barcelona and made it myself several times. When I do it, seems like it takes for ever!! But I also do way too much stuff in mine. This simple version looks incredible. I'm doing this for sure, with maybe just the addition of some spicy sausage : )
Sounds great! Much love :)
Looks amazing!
Thank you! Much love :)
Looks great. 👍
Thank you! Much love :)
Wow! I want some of that now 😊
Much love :)
Hola from Australia. Seafood paella is my absolute favorite. I'm originally from Spain and my mum makes these dishes. Not so much now that she's elderly. I make them for my parents now. So many childhood memories. Love your channel 💖 and I even got your T-shirt. 😃
So happy to hear that! Thanks for the support :) Much love
Thanks for another great recipe Albert.
For me, there is food that I want to cook at home (and sometimes also enjoy in a restaurant), and food that I dont cook at home (because I dont have the necessary utensils for it for example). Paella falls into the second category. This is something I like to enjoy in Spain, or in a spanisch restaurant in Switzerland. Its still interesting to see how easy it is to make it though.
Sounds great! Much love :)
Excellent
Thank you! Much love :)
@@SpainonaFork love your channel and Spain was absolutely incredible I had the pleasure of visiting last year amazing!!!!!!!!! Keep up the excellent videos
Hi!
I do not have a paella pan. Instead, I would have to use a copper pan lined with steel. I’d like to make a try as the recipe is so simple. You grated the tomatoes. Interesting. I will have to use my electric kitchen tool. Take care.
Sounds great! Much love :)
paella was always daunting to me, you have made it easy! thank you! thumbs up of course, #195 🙂
Much love :)
Thanks again! :)
Much love :)
Just tried it out and it turned out really delicious! Thanks so much!! Just one thing - the quantities! This recipe requires 720ml of fish broth, but I can buy it only in 1L packs. What on Earth shall I do with the remaining 280ml of fish broth??🤔🙂😂
Add to the freezer, it will hold for up to 3 months, just defrost when ready to use :) Much love
It looks so delicious, and I have all the ingredients.🙏🏻Albert.🇺🇸
Yes! Much love :)
Now I'm craving this dish yet again! :D I'm going to run out of rice soon.
Sounds great! Much love :)
Could you make this in a cast iron skillet?
Absolutely! Though cooking times will vary :) Much love
@@SpainonaFork thank you very much.
Do I have to use a paella pan or can I use a large saute pan? The recipe looks great!!
A large frying pan will work.
You can use a regular fry pan, though cooking times will vary :) Much love
🤗👍 What more can I say.
Much love :)
Albert: Delicious - as all of your dishes are. This one is a bit much for me so I'll have someone
else make it (I have no paella pan).😁Thanks again. (Fan from San Francisco, California.) *!!~
PS: ... *_OR_*_ ... we're still waiting for you to find a way to teleport it to us._ 😋
lol....maybe one day!!! Much love :)
Went to Valencia. Ordered paella. Nearly complained that the rice was burnt to the pan. Fortunately was reading about socarrat in the guide book while eating, so avoided the ultimate faux pas!!
A paella without it is not a paella :) Much love
Hmmm... paella! 😋❤️
Much love :)
What kind of rice do you used .? Gracias
Spanish round rice, very similar to any short grain or arborio rice :) Much love
@@SpainonaFork thanks 🙏 so much
I am in Almunecar for a few more days. What brand of spices and rice would you recommend buying from the local stores here to make
this dish?
Consum has some great stuff, the rice I used here you can buy in Consum as well as the spices :) Much love
@@SpainonaFork I can't find a Consum store in Almunecar. Does it have another name?
I really need a good thin paella pan. Is not as good with stainless or cast iron. Never thought I'd be criticizing heavy bottomed pans but it's hard to adjust the heat quickly as they retain so much.
Agree! Much love :)
Yum
Much love :)
As a cod rice i could say it´s good.... not bad at all, but the only thing that remainds me this to a paella it´s the pan. Paella it´s a simple dish but with a strong flavor from the concentrated stock, ingredients and a few cooking techniques. I dont pretend to be ¨that spanish guy¨ but there is a few simple steps to do a great food.
Ingredients: Do not use cod, that its a fish used in the north Spain, confit in olive oil and with a sauce from the oil and the gelatin obtained from the cooking, called pil pil. Or even in the south, mostly fried but definitely not in the east spanish coast where is common the use of grouper, zeus faber, red scorpion fish or even amberjack or monkfish, whatever used has to be in a small proportion because the main ingredients are the seafood as u said in the tittle, like red prawns, norway lobsters, clams, mussels and the key ingredient of any mediterranean paella, cuttlefish. The stock it´s usually made with tons of rockfish and veggies, cooked for not more than 30 mins, sieved and reduced to 2/3. There is no mediterranean rockfish near you?, you can use other fishes aswell.... And the trick of every restaurants, the ¨picada¨ which it´s something like a blended paste made with ripe tomatoes, dried red peppers (not spicy), parsley and garlic.
Method: Hot pan, olice oil and salt. Quick sear of fish pieces and seafood and reserve, green italian pepper (finely chopped) in and cuttefish, cutted in small pieces too, sautee until the cuttlefish realease all the water and start to ¨jump¨. Medium heat and picada in, cook for 5 minutes then add the rice, keep cooking until the rice get a dark colour. Stock in, zaffron, and boil at high heat for 8 mins, add all the fish and seafood on top and low heat for another 5-8 mins until fully cooked.
Just try it.... and you´ll trully transport to Spain... or maybe not.🤣
Guter Koch
⭐️⭐️⭐️⭐️⭐️🥳🥰🤩❤️😍😘💕💕😎😇
Much love :)
But why let the rice burn? But besides that everything looked decent.
Don't prefer crispness of rice. I've had in Spain.
Gotcha so it’s a texture thing. Ok I’m so used to soft rice so if my rice is hard idk. I still really like the recipe, but Southern self will make sure my does not get caramelized.
The crispy crust that forms on the bottom of paella when it's cooked properly is called socarrat. The word comes from the Spanish verb socarrar, which means "to burn" or "to scorch". Socarrat is a key component of paella's flavor and texture, and a well-made paella should always have it.
Many say that is the best part of la paella 🥘
Do you ever cook onions till they are slightly brown in a frypan? What about a southern bbq with nicely browned(carmelized) meat? This is similar cooking style just with rice, expand those food horizons:)
Johnson Charles Wilson Jason Walker Ruth
Shoulda stirred it a bit more mate - bit caught there lol
It was burned to the bottom.
It should be , if this crust is not there its made incorrectly
@@tomaszpieczonka6931 ☹️
You gotta speak slower, you are speaking English like you do Spanish. Didn’t get a single word🙄
Why does he speak like that
Too many ads.. cant even find ingredients easily
My man, you can stop saying "fresh cracked black pepper". Just say "pepper" because 1. It's a bad TH-camr cook cliche at this point and 2. you say it way too many times. Nobody is going to get confused if you just say pepper.
If he doesn’t say ‘fresh cracked black pepper,’ some wisea@@ will pop up and say he didn’t say it! The recipes he shares are wonderful, leave him be.