Love it! You ladies are my favorite food cooks …on You Tube as well as on PBS…every recipe is explained & presented with ease to follow…been a fan for years.
Authentic Valencia paella doesn't use seafood it uses just chicken and rabbit. But you use what you like after all it's peasant food and they used what ever they had. This looks fantastic and cannot wait to try it out Thanks ladies
I'm Basque, have you ever heard from Basque fishermen 😂. Sorry, I don't know what part of Spain you are from.The Luzarraga family absolutely use seafood in paella, there is a seafood only paella too.
I love, love, love Paella...In all it's different flavors. It is the most versatile of dishes. Cooked indoors or outside, you can never go wrong! All the trolls are complaining (below) about the various ingredients, but No one has mentioned, (As ATK did,) you must have the correct rice for the best results!
Question? It seems the seafood cooks a long time. I really want to cook this but I don’t want to end up with rubber instead of luscious shrimp and clams. Thanks for sharing these videos with us! 😊
I made this recipe but didn't listen to them about when to add the seafood. I allowed the rice & liquid to come up to a simmer BUT waited until the rice had nearly absorbed all the liquid before adding the seafood. Then I put the lid on for about 12-15 minutes (since the seafood isn't directly on the heat but on the bed of rice the final 12-15 are not too long), took off the grill, and covered w/foil for 10. Had I added the seafood when they say, the seafood would all have been way overcooked.
From other recipes and videos I have seen the seafood should be cooked first in paella (pan) then removed and added back at the end right before it is finished
Thanks to people like this, many have a wrong concept of the paella recipe, then they go to Spain to eat a real one and realize that they have been deceived.
Exactly so. This is more of a jambalaya. Paella doesn't combine seafood with meats, doesn't use onion, NEVER uses chorizo which overwhelms the saffron and delicate flavours, Even if you were doing a seafood version, shrimp & clams would not be cooked that long, and only added during last 5 minutes. Paella is not covered while cooking as steam destroys the important rice texture and impedes forming the socarrat.
I make this dish to the letter of the recipe with one exception, I use scallops not clams. I have made it several times. My family loves it. We went to Spain and my kids had paella everywhere. They said without a doubt this was better than what they got in Spain and they loved the paella there. Not trying to pat myself on the back, just saying this is great if done right.
Totally agree but I think they just say that to make it a more accessible sounding recipe. Some people shy away from the thought of saffron thinking it's some super expensive unobtainable spice.
I had paella in Spain a few times and the socarrat definitely adds to the deliciousness of the dish. Sometimes the paella didn't have any socarrat but it was still very tasty of course. Great looking ATK recipe. 👍
Yes that's how it was actually made back in the 70's when I was in Valencia, Spain...it's also called Pa-E-Ya, two LL's in Spanish are pronounced as LONG E. I laugh all the time at people trying to pronounce this...Pa LEL LA
Open the vent if you are using a charcoal grill. I made my Paella on a gas grill. Please check it out. Here is my link. Enjoy th-cam.com/video/eCrJHE_lzis/w-d-xo.html
Let me count the errors here in chronological order: 1. Paella is not made on a grill. It is made over an open wood fire using a metal stand to hold the paellera (the proper term for the paella pan) above the flames. 2. A paella for 4-6 will typically contain about a quarter cup of olive oil, 1 tablespoon is not the correct proportion. 3. A sofrito is never caramelized and never contains tomato paste. That is just wrong on so many levels. The proper way is to grate the raw tomato on a box grater and use this pulp in the sofrito. 4. No sherry! White wine, okay, but no sherry, please. 5. The chicken should never be de-boned and skinless. You are throwing away precious flavor and richness. And if you are doing it right, you don't need to season the chicken. 6. Peeling the shrimp robs your paella of great flavor. Why do this? Simply cut the shells from the top to remove the vein and leave the shell on the shrimp. 7. OMG, grill the chicken? No. 8. This is totally backwards. No need to make a sofrito separately. It is made in the paellera and then the rice is added. 9. I won't criticize the use of the ingredients here because the beauty of paella is that you can make it anything you want. But I will say that traditionally paella is made with at most two proteins and a vegetable, and sometimes a bean. And paellas do not contain seafood and not usually combined with meat. A paella made with seafood is actually called "Arroz con Mariscos", rice with seafood.
she is a master on that grill, so I trust her.. too bad I hear you don't mix fish and chicken with chorizo in paella, but if you make it, I guess you call it what you want
Good recipe of rice with things. But paella is something quite different. Paella with chorizo and onions is something that could create a gap in the space-time that could destroy de universe.
I followed the steps to a T and here's my results. A carbon steel paella pan, such as the the Matfer, ATK used. DONT USE A Carbon Pan. The tomato base liquid will end up strip out that beautiful seasoning you worked hard laying down. The food tasted a good but I'm wondering if that slight odd hint was due to the stripping of the seasoning. I don't know why ATK would even think to recommend a carbon steel knowing that the tomato base would strip out the pans season. I welcome there reply
A well seasoned carbon steel pan will withstand acidic liquids without stripping. Your problem is your pan was not seasoned enough. Most paella around the world is cooked in steel pans.
In short, sofrito is a thick savory paste generally made out of tomato, garlic, onions, sometimes peppers. Hmmmm, check, check, check and check, how did they not make a sofrito?
It looks great. I have to say that I've never understood the tendency to keep the tails on the shrimp. What a pain to dig the shrimp out and cut off the tail with knife and fork OR to ungracefully remove the tail from your mouth. I'd trade the minor change in appearance for increased ease of eating.
I love ATK, but this is not a paella. Good looking rice dish to be sure, but paella technique, broth, toppings, and rice-broth-paella pan radius ratios are totally different. A paella should have rice in a very thin layer (didet in Valencian or capa fina in Spanish). This requires a 50-60cm pan for 3-4 people and 80-100g of rice per person. Broth should be 2-3x rice volume depending on the variety of Valencian rice used (bomba is perhaps the best known, but far from the only rice). 3 cups of rice is closer to 600g and the pan is way way too small to ensure a thin layer. Chorizo and peas are never ingredients in a traditional Valencian or seafood paella. Mixing seafood broth and chicken broth is also a no-no. Watch some Spanish paella chef videos and you will see the differences. The Spanish approach is in many ways simpler and more streamlined than ATK. Otherwise, it’s a decent rice dish!
I would’ve never cooked the chicken on the grill. Reason? You leave the flavor on the grill. Much better to cook it in a paella pan to build flavors. Also, bomba is not difficult to fine unless you live in Kansas or Oklahoma…
I lost it when meat and seafood is added and the chorizo at least you didn't call it Valencian paella but adding chorizo in paella is the equivalent of adding cream in carbonara, mango chutney in butter chicken, soba and white boiled pork belly in ramen, and worse chili jam in egg fried rice.
I hope that God can ever forgive you for the terrible sin you have committed against the most famous Spanish dish by cooking that thing you call paella and that is a million light years away from being a paella
This recipe is for those who have too much time on their hands, and a hell of allot of money. I am sure that I would love it, but Chef John's cashew chicken is a tenth the work, and also probably just as good.
Aquí se habla español eso no es paella me gustaría saber quién os ha enseñado a hacer esa cosa que llamáis paella valenciana dejar de faltar el respeto esos ingredientes os los habéis inventado lo podéis llamar arroz inglés pero paella no
No es paella Valenciana... sinó una variedad Americana. Esta bien....el quien lo prepare lo puede llamar como le de la gana. Se hace con los ingredientes que tiene uno...ya basta! Disfruta de la vida
LOL wtf is Pie A -a Ya? ...two ll's in Spanish is pronounced E as in Quesadilla. I've been to Valencia (pronounced Balencynthia in Spain) the home of Paella, and it's called Pie-E Ya.
There is no onion in paella and there is NEVER chorizo in paella. And it is NEVER EVER cooked with risotto rice, which requires stirring and is completely different and has different starch levels. This dish is literally nothing like paella.
Wait an optional ingredient is saffron because of your taste buds....LMAO what do your taste buds have to do with an authentic recipes???? that is why your in a test kitchen....LOL
La paella sea de lo que sea ninca lleva vino ni picante ...el pimentón dulce por favor ,nunca chorizo...un arroz que estara bueno...pero no lo llames paella
Big mistake there’s only one kind of paella and that’s PAELLA VALENCIANA wich has RABBIT & CHICKEN, SNAILS SPANISH GREEN BEANS ZAFRON etc etc ANYTHING ELSE IS ARROZ WITH WHATEVER YOU ARE PUTTING ON THATS A RICE DISH NOT PAELLA! GET YOUR FACTS TOGETHER PLEASE!
I have no effin idea what these people think they're making, but I can guarantee it ain't paella. Si esto es una paella, pues yo soy neurocirujano, ¿no te jode?
Clam juice, chicken broth, salt, salt, and more salt, and more salt....seafood, chorizo...This recipe would never work for me. I would need to cut out ALL the salt.
Love it! You ladies are my favorite food cooks …on You Tube as well as on PBS…every recipe is explained & presented with ease to follow…been a fan for years.
Authentic Valencia paella doesn't use seafood it uses just chicken and rabbit.
But you use what you like after all it's peasant food and they used what ever they had.
This looks fantastic and cannot wait to try it out Thanks ladies
However, it is very much a regional dish highlighting what's available locally...
I'm Basque, have you ever heard from Basque fishermen 😂. Sorry, I don't know what part of Spain you are from.The Luzarraga family absolutely use seafood in paella, there is a seafood only paella too.
In Navarre and Rioja, the women include snails picked off the grape vines, but no seafood in the paellas I was served. Also no onion and no chorizo.
cook the shrimp peels with the broth. The flavor is amazing!
You can still get a good socarrat on the stove. I made a seafood paella for the first time this summer and it came out excellent.
KA-POW!!! Just tried and the whole family loved it! Even the neighbors sniffed around. Easy to follow and great results.
You two make a great team. ATK is better than ever!
I love, love, love Paella...In all it's different flavors. It is the most versatile of dishes. Cooked indoors or outside, you can never go wrong! All the trolls are complaining (below) about the various ingredients, but No one has mentioned, (As ATK did,) you must have the correct rice for the best results!
Rice is rice sushi rice works for me
Question? It seems the seafood cooks a long time. I really want to cook this but I don’t want to end up with rubber instead of luscious shrimp and clams.
Thanks for sharing these videos with us! 😊
Lisa T I too would be worried to add shrimp for 15mins!😳 it would be nice if they could have done a skillet stove top version.
Agreed. I would also have left shrimp shells on. But I'm sure what they made was good, and the rice looks good.
I made this recipe but didn't listen to them about when to add the seafood. I allowed the rice & liquid to come up to a simmer BUT waited until the rice had nearly absorbed all the liquid before adding the seafood. Then I put the lid on for about 12-15 minutes (since the seafood isn't directly on the heat but on the bed of rice the final 12-15 are not too long), took off the grill, and covered w/foil for 10. Had I added the seafood when they say, the seafood would all have been way overcooked.
Rice dish sacrifices texture to rice, WRONG rice
From other recipes and videos I have seen the seafood should be cooked first in paella (pan) then removed and added back at the end right before it is finished
Thanks to people like this, many have a wrong concept of the paella recipe, then they go to Spain to eat a real one and realize that they have been deceived.
Exactly so. This is more of a jambalaya. Paella doesn't combine seafood with meats, doesn't use onion, NEVER uses chorizo which overwhelms the saffron and delicate flavours, Even if you were doing a seafood version, shrimp & clams would not be cooked that long, and only added during last 5 minutes. Paella is not covered while cooking as steam destroys the important rice texture and impedes forming the socarrat.
This is just what I needed for the Bar & Grill kitchen!
I make this dish to the letter of the recipe with one exception, I use scallops not clams. I have made it several times. My family loves it. We went to Spain and my kids had paella everywhere. They said without a doubt this was better than what they got in Spain and they loved the paella there. Not trying to pat myself on the back, just saying this is great if done right.
Love your recipe.
I ❤️ ATK.
There is no easier way to guarantee a riot in the comments than to make a paella recipe mixing chicken, seafood, and sausage
Chicken and seafood are already in it. They only added the sausage extra.
That hardly makes it an entirely new dish, the whiners are tards.
Mixta
My mouth is watering 😋
Very few Paella in Spain use onion.
Since when is saphron optional in paella?
Totally agree but I think they just say that to make it a more accessible sounding recipe. Some people shy away from the thought of saffron thinking it's some super expensive unobtainable spice.
So when is making Paella Ok, when you can't pronounce the name?who needs *Saffron? LOL idiot
@@The_Timinator to be clear, I can pronounce it just fine, but my spelling is what really needs correcting.. You were feeling smart too, I bet. 🤣🤣
That’s essential.
Love the paella looks Delicious thank you
That paella dish is looking great and I was so hungry while watching it being made.
Follow instructions to cook paella on grill the first time and it’s super delicious and better than on the stove! 👍👍
Thanks for the great recipes.
Doing this on my kamodo joe for today's luncheon with a few modifications
Hello ladies ,great show.
I really want to try this recipe..how many do you think it will feed?
I'm definitely going to give this one a try!
Saffron is not optional, without it you have something more like jambalaya.
“Our favorite clam juice” I don’t know if I can, it’s so hard to choose between all of them
I agree about the clam juice. I use it on my Paella. Please check my video, I hope you like it. th-cam.com/video/eCrJHE_lzis/w-d-xo.html
I had paella in Spain a few times and the socarrat definitely adds to the deliciousness of the dish. Sometimes the paella didn't have any socarrat but it was still very tasty of course. Great looking ATK recipe. 👍
I teach how to make a Paella and I also speak about the Socarrat I hope you like it dmy video. th-cam.com/video/eCrJHE_lzis/w-d-xo.html
Muy bueno ❤
Paella is one of my favorite dishes! Yes, the grill is where you want to make it. Excellent video, as always ;-)
No way... Chorizo in paella?? Never.. And we never mix fish and meat.. Just don't call it "paella", jambalaya? Maybe but paella.. This is not sorry
That's not paella
Yes that's how it was actually made back in the 70's when I was in Valencia, Spain...it's also called Pa-E-Ya, two LL's in Spanish are pronounced as LONG E.
I laugh all the time at people trying to pronounce this...Pa LEL LA
@@thepaellapolice6005 < Troll
@@The_Timinatorpeople who call troll another person saying the truth is the real troll
Honestly was not sure if this video would get paella right on the grill. But this was really beautifully done. Nice job ladies!
Have you had real paella? This is good but not a paella
I seriously love you guys!!! So precise, so informative and yet, not stuffy. Keep up the good work!
Wonderful!
I'M LOOKING FORWARD TO MAKING THIS PAELLA 🥘 RECIPE ON MY GRILL. WHEW CHILE. SO EXCITED !!!!!!!!
Looks so delicious.
Opting to add saffron to Paella?
I need the link to that big roasting pan!
Why not put the chorizo in before the sofrito and cook the onions/peppers in the chorizo fat? Should i try it?
Apparently you're not allowed to do that unless everyone in Valencia first takes a vote.
I thought the same. And why put the shrimp and clams in before the chorizo?
When you cover the paella with the bbq lid, are the vents on top open or closed?
Open the vent if you are using a charcoal grill. I made my Paella on a gas grill. Please check it out. Here is my link. Enjoy th-cam.com/video/eCrJHE_lzis/w-d-xo.html
Yum looks delish I want to make a keto version of this I need it in my life ❤️👨🏾🍳👌🏾
Do anyone know how much smoke paprika Julia puts in the pot? Thank you
Let me count the errors here in chronological order:
1. Paella is not made on a grill. It is made over an open wood fire using a metal stand to hold the paellera (the proper term for the paella pan) above the flames.
2. A paella for 4-6 will typically contain about a quarter cup of olive oil, 1 tablespoon is not the correct proportion.
3. A sofrito is never caramelized and never contains tomato paste. That is just wrong on so many levels. The proper way is to grate the raw tomato on a box grater and use this pulp in the sofrito.
4. No sherry! White wine, okay, but no sherry, please.
5. The chicken should never be de-boned and skinless. You are throwing away precious flavor and richness. And if you are doing it right, you don't need to season the chicken.
6. Peeling the shrimp robs your paella of great flavor. Why do this? Simply cut the shells from the top to remove the vein and leave the shell on the shrimp.
7. OMG, grill the chicken? No.
8. This is totally backwards. No need to make a sofrito separately. It is made in the paellera and then the rice is added.
9. I won't criticize the use of the ingredients here because the beauty of paella is that you can make it anything you want. But I will say that traditionally paella is made with at most two proteins and a vegetable, and sometimes a bean. And paellas do not contain seafood and not usually combined with meat. A paella made with seafood is actually called "Arroz con Mariscos", rice with seafood.
You’re not wrong. This was “arroz con cosas”
Ye gods. You all owe me a new keyboard, I'm typing this from a drool puddle.
nice job ladies (as usual)
Lovely
Eso tiene de paella lo que yo de chino shaolín experto en kung fu.
she is a master on that grill, so I trust her.. too bad I hear you don't mix fish and chicken with chorizo in paella, but if you make it, I guess you call it what you want
Good recipe of rice with things. But paella is something quite different. Paella with chorizo and onions is something that could create a gap in the space-time that could destroy de universe.
Nothing like honoring the spirit of a peasant dish by gatekeeping the ingredients.
🍿🍿🍿ready for the comments lol
Seems like a long cooking time for the clams and shrimp. How are they not rubbery?
I agree.
Seems like they would overcook.
My question exactly.
Great job ladies
Awsom
I followed the steps to a T and here's my results. A carbon steel paella pan, such as the the Matfer, ATK used. DONT USE A Carbon Pan. The tomato base liquid will end up strip out that beautiful seasoning you worked hard laying down.
The food tasted a good but I'm wondering if that slight odd hint was due to the stripping of the seasoning.
I don't know why ATK would even think to recommend a carbon steel knowing that the tomato base would strip out the pans season. I welcome there reply
A well seasoned carbon steel pan will withstand acidic liquids without stripping. Your problem is your pan was not seasoned enough. Most paella around the world is cooked in steel pans.
Awesome. But how much rice?
great recipe, looks delicious.
This looks much better than the kind of paella made with bunny rabbits and snails in España.
Ummm... Softito is the core of the dish and you talked about it, but you did not make sofrito. You made broth.
In short, sofrito is a thick savory paste generally made out of tomato, garlic, onions, sometimes peppers. Hmmmm, check, check, check and check, how did they not make a sofrito?
You can achieve the socorrat using a gas stove. I just made veggie paella yesterday.
Looks delicious!
May bueno Chicas...
Muy
At 9:14 the video goes into the phantom realm.
How cooking shows work
It looks great. I have to say that I've never understood the tendency to keep the tails on the shrimp. What a pain to dig the shrimp out and cut off the tail with knife and fork OR to ungracefully remove the tail from your mouth. I'd trade the minor change in appearance for increased ease of eating.
Julia seems to be a master BBQ'er! maybe she can enter some competitions?
No chorizo in the paella please. Chorizo is typical Spanish but not in a paella
I love ATK, but this is not a paella. Good looking rice dish to be sure, but paella technique, broth, toppings, and rice-broth-paella pan radius ratios are totally different. A paella should have rice in a very thin layer (didet in Valencian or capa fina in Spanish). This requires a 50-60cm pan for 3-4 people and 80-100g of rice per person. Broth should be 2-3x rice volume depending on the variety of Valencian rice used (bomba is perhaps the best known, but far from the only rice). 3 cups of rice is closer to 600g and the pan is way way too small to ensure a thin layer. Chorizo and peas are never ingredients in a traditional Valencian or seafood paella. Mixing seafood broth and chicken broth is also a no-no. Watch some Spanish paella chef videos and you will see the differences. The Spanish approach is in many ways simpler and more streamlined than ATK. Otherwise, it’s a decent rice dish!
It looks as if Julia is eating the shrimp tail.
I would’ve never cooked the chicken on the grill. Reason? You leave the flavor on the grill. Much better to cook it in a paella pan to build flavors. Also, bomba is not difficult to fine unless you live in Kansas or Oklahoma…
It does go with saffron 🙄
*Coriander leaves also in that sofrito.
Cilantro?
@@lareinadiondra6027 Coriander leaves is cilantro. Also, called Chinese parsley.
Cilantrillo and recao are used, different aromatics that go very well in sofrito.
How is it possible to say Saffron in a Paella is optional??
chorizo, cooked with wine and grilled? next time cook a napolitan pizza with pinaple and cokies...
I lost it when meat and seafood is added and the chorizo at least you didn't call it Valencian paella but adding chorizo in paella is the equivalent of adding cream in carbonara, mango chutney in butter chicken, soba and white boiled pork belly in ramen, and worse chili jam in egg fried rice.
This is a 5 star recipe, will try.
Wok rice dish
Ahh yes, pealla, the food Spanish people made up to troll foreigners.
It's nor made up lol hahaha
Paella is actually the Spanish word for prank.
Chorizo!?!?!?! With sea food?? Onion??? we call this rice with things. No paella.
Sorry, but in Spain we would never put chorizo in paella...
You just destroyed the original recipe, you should name your recipe with other name paella is way different
I left when you added chorizo. Never,never had paella valenciana with chorizo in my lifetime. Sorry ladies. José
I hope that God can ever forgive you for the terrible sin you have committed against the most famous Spanish dish by cooking that thing you call paella and that is a million light years away from being a paella
Thats one delicious gumbo.
This recipe is for those who have too much time on their hands, and a hell of allot of money.
I am sure that I would love it, but Chef John's cashew chicken is a tenth the work, and also probably just as good.
Nope
Garlic burning... what does that taste like 🤔
You realise of course that you will never be able to visit Spain. :-)
Por lo menos Valencia
Aquí se habla español eso no es paella me gustaría saber quién os ha enseñado a hacer esa cosa que llamáis paella valenciana dejar de faltar el respeto esos ingredientes os los habéis inventado lo podéis llamar arroz inglés pero paella no
No es paella Valenciana... sinó una variedad Americana. Esta bien....el quien lo prepare lo puede llamar como le de la gana. Se hace con los ingredientes que tiene uno...ya basta! Disfruta de la vida
LOL wtf is Pie A -a Ya? ...two ll's in Spanish is pronounced E as in Quesadilla.
I've been to Valencia (pronounced Balencynthia in Spain) the home of Paella, and it's called
Pie-E Ya.
They make me feel like they're going to ask for the supervisor in any moment
What supervisor? Some of these comments are weirdly cryptic.
This should be considered a war crime
Why is it called paella? What about for me.LOL
There is no onion in paella and there is NEVER chorizo in paella. And it is NEVER EVER cooked with risotto rice, which requires stirring and is completely different and has different starch levels. This dish is literally nothing like paella.
Cambia el nombre del video no es paella ,es arroz a tu manera....
I'm spanish and paella isn't made in that way
I wanted to dislike this video but she cleaned and oiled the grill before she cooked the chicken.
Wait an optional ingredient is saffron because of your taste buds....LMAO what do your taste buds have to do with an authentic recipes???? that is why your in a test kitchen....LOL
La paella sea de lo que sea ninca lleva vino ni picante ...el pimentón dulce por favor ,nunca chorizo...un arroz que estara bueno...pero no lo llames paella
Big mistake there’s only one kind of paella and that’s PAELLA VALENCIANA wich has RABBIT & CHICKEN, SNAILS SPANISH GREEN BEANS ZAFRON etc etc ANYTHING ELSE IS ARROZ WITH WHATEVER YOU ARE PUTTING ON THATS A RICE DISH NOT PAELLA! GET YOUR FACTS TOGETHER PLEASE!
This is such a sin. First of all paella uses paella rice, not aborio, secondly, who the hell adds Sherry to paella This hurts my soul 😂
I have no effin idea what these people think they're making, but I can guarantee it ain't paella.
Si esto es una paella, pues yo soy neurocirujano, ¿no te jode?
Thats some lonely chorizo. Should have sautéed them with your sofrito to render its fat.
Clam juice, chicken broth, salt, salt, and more salt, and more salt....seafood, chorizo...This recipe would never work for me. I would need to cut out ALL the salt.
Saffron is not a required ingredient to Paella? Ugh, sausage, too... you all tend to know your stuff, but you have no idea what Paella is.