@@pohau80 here in canada (and much of the world) what is sold by the fish monger was peviously frozen, so there isnt really a difference with frozen squid unless you live somewhere where its caught
As a Spanish person, when I saw Daniel using chorizo for his paella, I immediately downgraded him to level 0 in my mind. And I am not even a paella snob...
@@mariagm7777 y todas las gambas del mercadona XD pero mira, al final del día si está bueno a mi me da igual si es paella o arroz con cosas. Pero chorizo es ya ofensivo. Chorizo para las lentejas, no para el arroz.
Hello friends 🥰 Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide ❤️ .. ✨.. .... ✨...,,..z.
all the level 1's should compete against each other with the level 3's as judges. winner becomes a level 2. i would also love to see Rose cook something
I am a recovering stomach cancer survivor, learning about cooking became my ultimate hobby. I just discovered this channel and I love the different take with each chef.
Frank likes to teach level 2s by roasting them, many of them became better chefs because of the show, and Frank's advice. Onika was getting along well with Frank tho.
Her food is vomiting. This is NOT paella. That's racist bc she does not have any interest to know culinary matters for other culture. The first is vomiting, the second is what Foreign people eats at the Rambla in Barcelona ...thinking is paella! And this is not. Argh!! 🤢🤢🤢
@@X_-oi3bc i think the racist one here is you cause as someone who was born in barcelona and is spanish himself onika's paella was the BEST one among all cause there isnt a chorizo or meat paella, paella is made with SEAFOOD not some random damn meat.
@@ShadowBerry if you were from spain, you world know there is seafood and meat Paella. On your ingorance alone i already know that you werent born in spain or ever visited it.
Paella is the name for the frying pan. The name for the dish is "Paella Valenciana". But here, we never put chorizo, morcilla or onion, and we never peel the prawns. There are lots of ingredients that you can put there and yet call it Paella Valenciana. The "must have" for veggies are the garlic, fresh pepper, french beans and maybe something we call "bajocó", a kind of big and white bean. You can put in some artichokes in too. The protein can be almost anything, but allwais fresh, we never put any sausage-like (no chorizo, no morcilla...) or cured meat. And, yes, we use to mix seafood and beef, it's called "Paella Mixta". Chicken, rabbit and pork ribs for the beef, and cuttlefish, mussels and prawns for the seafood. That's my choice, but that is a recipe that can vary a lot, it's made slightly diferent in each house. In my opinion, if you call it just "Paella" you can put there anything you want, and put off anything too (even the rice), no problem with that. I love your videos, keep going!
One tip. As Daniel said, one of the best things in this dish is that you just use one pan for cooking everything. That includes the broth. You cook the beef, set aside, then put the veggies, crushed tomatoes, and when all of this is cooked, add the beef again, and then lots of regular water, kind of 3 parts for each part of rice. When one of this parts is evaporated, you have your broth done, and then just put the rice in. You don't need to make your broth before or buy that infamous "broth in a box". You're wellcome.
Joer tete, que pesaos que sois con lo del nombre del recipiente. Que síiiiiiii, que ya sabemos que paella es el nombre de la sartén. Pero fuera de Valencia seguiremos llamándolo paellera.
lol. They really have, though. Death to all sorts of animals. 1:28 - "If you have an issue exploiting one animal, exploit a different one. I'm sure they can't feel as much pain as the one you think is cute."
@@nic8671 Right? Although paella is traditionally made with meat, I would have loved to watch a vegetarian version of it, as the original vegetables used in the recipe should be enough to make it tasty. (I am from Spain btw)
@@TuCaraMeSuena14 Yes, I agree. It would be very easy, too. In any case, most people don't realize, but the only thing that makes a paella a paella is having rice and the type of pan you cook it in. All other ingredients are optional.
For those who don’t know morcilla is made with pig blood and the pig blood is used in Galicia to accompany some Filloas that are like crepes but thinner and with less ingredients. The sugar isn’t mixed in the batter, when they are made, the sugar is mixed with some cinnamon and sprinkled on top. (I’m spanish)
Onika is naturally funny as f***. Love her sass & how she fully embraces her Level 1 status with the boxed ingredients (while seeming like a Level 2 cook) Watch 7:10 - 7:50. Cracked me up...
@@southwestoldbroad7994 Ah, I didn’t know that. Thanks! Well whether a stand-up comedian, improvisational comic, comedic writer or another type of comedian, they both are damn naturally funny, professionally and/or personally... :)
@Kiona 99 those are maybe your personal rules, but suprise the sun revolves around all of us.. not spicy? Lmfao that is the opposite of authentic you really upset that a recipe is different than yours ? Tf
@Kiona 99 I agree, had Paella just the other night, Shrimp, Scallop, Halibut & Clam Paella. Actually, I didn't like their 3 of the versions' of the dish at all.
I ADORE Onika. She’s so sweet and funny. Also she’s non apologetic about taking shortcuts that regular people take, but still puts love into her food. I could watch her all day.
Well, yeah! How else are they supposed to appreciate all the hard work you put into your paella? Especially if its not good! They'll feel awful to criticize you after working so hard!
it feels like a competition that way, many level 2 chefs actually go to cooking classes now since this show improved their cooking skills to near-professional level.
@@retonito92 She did impress Frank with some of her ingredients, and I would say that while they do seem (Lazy), they are actually smart choices. and yes, if you impress Frank, you get a promotion in my book lol.
@@retonito92.... Based on what she did in this video making that "paella" (more like arroz con mariscos) she is no more than level 1 . What she made is NOT paella. There maybe countless variations of paella but there is only one method of cooking it. Paella is the dish, the method of cooking and the shallow pan it is cooked in. What she cooked maybe delicious but that should not be called paella.
Paella Mixta (meat+seafood) is actually really popular in some region, so Frank isn't entirely up to date but I'm sure the people of Levante will apreciate him taking their side, and then get angry because he didn't do the valencian recipe lol. Also yes, adding chorizo on paella is heresy over here, we had a huge controversy when a chef tried that in 2016.
Well, with that nickname better start to light a bonfire here please hahaha. But yes, paella mixta is better called rice with things for the inhabitants of Valencian community or region (better than Levante) and a total abomination for us 😂 Sadly is popular and gives a bad idea about what a paella should be inside and outside Spain, but please, just call it rice with things. P.S: You can be forgiven about "paella mixta" because you're from another time 🤣
@@diegoalamar well so you don't know paella history then... I'm sorry but I will always say rice with things. I'm very close to Valencia, Sueca, L'Albufera... and I have a good idea what a paella is (valencian at least, it has even a denomination of origin). I understand that the name paella is different depending the place and traditionally has the ingredients that you have in the region, even inside the Valencian Community but again if you think that a normal paella is mixta better check more about the topic please, even if you consider that is traditional in Vinarós, for sure is more tipical and tasty a "marinera" one or with fish or seafood considering is close to the sea... For me mixta sounds for tourists (I think Vinarós is a very turistical place) and a bad choice of flavours (you totally miss the point of the fish/seafood or meat and waste the ingredients), I'm sorry but that's my opinion.
Frank gets a lot of things right with his paella (right = close to the original, traditional recipe). The rice was perfect, the pan, the rabbit meat... He didn't have the traditional beans we use in Valencia, but he used some that were similar. Not bad at all. Other things were more "creative" (morcilla, onions, scallions), but he clearly knows what he's doing. Nice recipe, Frank! ^_^
Yeah, morcilla was the worst, nobody use morcilla. The rest was fine because lots of people use onion or garlic, even if the original reciepe didn't use this ingredients.
"Clean up your box things, and nobody's gonna know." Awesome Onika. I once went to dinner a friend's house, and his wife was Indian. They ordered in Indian and cleaned up the containers completely and pretended she had cooked it. It was awesome and funny at the same time.
I know that this is a joke, but actually his paella wasn't complicated at all. Actual paella takes longer to cook and has more steps. But he was quite accurate in a few things he said. Though morcilla isn't used in paella.
We visited Valencia & went to a farm that showed how to make authentic paella. We never had it before. After that, we would order it local restaurants in Valencia. We saw how it wasn’t the same. We learned that real paella doesn’t have seafood, for one.
Look... paella and potato omelette are both the most representative recipes yet the most controversial ones. Depending the place you live the recipe is different for the paella and that s**t starts a lot of argues. And the spanish omelette with and without onions? That tears families apart. Whe don´t need someone from the other side of the sea to butcher our recipes, we can do ourselfs BECOUSE THE SPANISH OMELETTE MUST HAVE ONION!!!
Them three together, even talking about each other dishes and the comments were absolutely hilarious! I don't care if it's real Paella or not, but Onikas humor made my day!
out of all the meats, I think butchering a rabbit is the hardest, like really, they look like pets, and some people already have them as pets, it's like butchering a kitten or a puppy :( I am a meat eater, but I don't eat bunnies.
""I'm making a shrimp and chorizo paella"" I'm dying inside. That is the equivalent of saying "I'm doing some mac and cheese with some salmon, noodles and tomato sauce"
I'm a Spanish, French, and Italian mix; and my grandmother and grandfather would make paella ever Sunday when family members got together. That being said I was horrified to see the lvl 1&2 add their ingredients. I felt like my grandmother would rise from her grave and beat someone for ruining the food.
@@lordsergal8783 you do you, but there's also a thing called proper cooking, and let me tell you chorizo just doesn't fit a paella, it is too strong of a flavour and will overtake all the other flavours of a paella. If you're going for chorizo-flavoured rice with seafood, by all means go for it, but it wont taste like paella, it won't be paella. It's not about tradition its about common sense
@@oliviagil799 I'll agree with you on that. Tradition should be respected and remembered, as a person who fails to look upon the past is bound to repeat it. Sure the food may look good, but it's overall will tell a different tale and people who know the certain dish will look at you, dumbfounded at this person who calls a different dish, their traditional dish. You can call everything anything you want, but it would not carry the same meaning to others.
I would call it the Tourist's delight because of how tourist perceive paella and how to impress them when they just want Paella rather than authentic paella
@@myahnombre nah, not in the slightest. To be fair "paella" is just the "pan", if they are trying to replicate the valencian Dish none come close. Having said that I would happily eat level 1 and 2 (im sure they taste good even tho they are not anything like what I am used to) but Franks paella is horribly burned, It must be disgusting, "socarrat" is caramelized rice with the stock reduced as much as possible, not burned to the ground rice
Fun fact: most frozen fish is actually fresher than "fresh" fish. This is because all fish is immediately frozen after catch (this is specific to markets/stores unless you're at a seaport or something) so the fish you think is "fresh" is actually thawed meaning the frozen fish is fresher.
**Sees chorizo with paella** **flashbacks to the time Jaime from SortedFood was featured on Spanish news media for doing the same thing** This is gonna go over well.
Onika: “The best pan to use is a nonstick pan. You don’t want to ruin your pans” Also Onika: Uses metal spoon and spatula to stir and serve out of nonstick pan.
As an American who has never tried to make paella, what changes would you say need to be made, for it to be "real" paella? (I figure it's one of those "each region/province has their own version" things, but out of curiosity.)
@@RikuKyuutu Hey, not really, proper Paella is a dish from a region called Valencia, and the traditional dish is not a seafood one, as the expert cook said. A real Paella has rabbit, chicken, snails, a local type of beans, and a specific set of vegetables, the biggest mistake Frank made was to cook the sofrito first and then add it to the pan, the sofrito is the base and everything is done in the paella pan, of course morcilla is not an ingredient of Paella. Valencia is a region known for the rice they grow there so there are many other rice dishes that are sometimes called Paella by foreigners, by foreigners I mean other Spanish people as well. So the expert cook made a real close dish to Paella, the steps were more or less alright. But as any other thing, once you change the ingredients, might be real good or whatever, but it's not the same thing. "Rice with things" is what you'll get from any Valencian if you present them with these dishes.
@@RikuKyuutu basically follow Frank's recippe. It's unorthodox but he gets most things right. Special attention to the type of rice. The spicy touch is obviously not a thing we Spaniards do...but whatever. I'm not sure if there's traditional paellas with fava beans, there might be, but the most common bean by far is Lyme bean, which is really different (and imo one of the best things of a paella). Morcilla isn't your standard procedure, but tbh it might work. The vegetables are a bit weird, but that's honestly to be expected and they'll work just fine. Last but not least, the traditional way takes quite a long time. That's because you actually make your stock within the pan. You add water to your sofrito+meat+saffron and wait. Honestly it was a pretty good attempt.
Even Frank missed some things... but at least was the most accurate. Just don't call it paella, rice with stuff will be ok and everybody in Spain and Valencian community will be happy xD As a surprise for me was that all of them knew about socarrat :) that's a very good point and difficult to achieve!
I feel like every 4 levels had some native person in the episode. Therefore, it is surprising that there was not a spanish chef in the video showing the real paella.
@@vaazig hey there's no need to get angry at that, I make arroz con cosas at home because we def won't call it paella unless it's done properly but rice with things is a BANGER specially if you have some leftover ribs. Just take that meat from the bone, add some chorizo and make youself happy! (te prometo que en mi casa comer costilla me pone contenta porque significa que al día siguiente va a haber arroz)
@@Terolololo You know what else to do? A complete fusion dish. Take the ribs and make kimchi fried rice WITH the chorizo and a fried egg on top. Spanish/Korean deliciousness. It might sound weird,but the flavours are perfect together. 😊 I'm probably upsetting Koreans now...
If those 3 recipes are Paella we can count sushi as another version of paella too. Seriously, paella can have different variations of ingredients but those are the most used in all the Valencian Comunity. Like the use of different meats cut in small portions: - duck - rabbit - snails - chicken - pork ribs Different veggies: - fresh french beans - fresh peas in their sheath - red pepper - garrofó (Phaseolus lunatus) - artichoke Stir-fry (when you stir-fry the meats and veggies): -Grilled tomato, nyora (a small dried red pepper you soak in water and scrap and extract the meat with a knife), one garlic clove and olive oil. Seasoning: -salt -smoked paprika -saffron (for yellow-orange colour). You dont need to add all kinds of meat, al kinds of veggies. The base of a good paella is the taste of a good stir fry (called sofrito) and good seasoning like saffron. Remember youre eating rice, not a bunch of things with rice like those "chefs" tries to teach you. You will never taste the real paella if you follow their recipes at all. Try to make the paella always thin, never thick because you need to make a "dry rice" and if you are able to toas the rice a bit and caramelize the juices you will get an amazing socarrat (toasted rice). 7 minutes high heat, 7 minutes medium-low heat and 1 minute high heat for toasting the rice. Leave the paella 10min before you eat it :)
he's very popular, there are like 2 more level 3 Chefs who are kinda popuar, but not to his level. Level 2 has many popular chefs, Lorenzo is the most popular, but there are many more.... Level 1 ... well ... Emily is popular I guess, it's hard to get smeone between the levels of (I burnt my food in the microwave) level, and a (my family likes me to make food for gatherings) level lol
Frank's making the correct, traditional paella which doesn't have seafood. Also Daniel, with a Spanish background is using chorizo? Just like Jamie Oliver.
As a Spanish my heart is crying and my brain exploding! L1 is a Mexican paella: jalapeño, cilantro, lima... seriously?!? L2 adds chorizo and directly goes to L0 (seriously there are really few dishes with chorizo in spain, we mostly eat it raw) L3 was not that bad, but with strange ingredients: morcilla, peppers, beans, that you will not find most of the times in a paella. Also the cooking process is slightly different. And of course missing tomato that's mandatory
It's was an April Fool's joke, I'm not sure why they are perpetuating it as facts. They should edit that out, in my opinion. The guys grandfather also created boneless tomatoes. That should've been a clue. Plus the article they got the info from was written on April Fool's. They need to do better research.
Fun fact , instead of throwing my seeds of red belpepper , I planted them, 6 months now I have lot of pepper plants and now I have little bell peppers 🥰😍
I love all the Spaniards freaking out over the choices made in the dishes cause it’s like share my pain as a Mexican as they make super weird and random choices in your beloved dishes 😂
That chef almost got something close to "rice with stuff". In Spain Paella is a very particular dish with a strict set of ingredients. Most spaniards cook their own version of paella with a less strict recipe, and call it paella although they all know it is just "rice with stuff". So there is only one not insulting """paella""" there. But I've never seen a """paella""" with morcilla and pepper in Spain. Never ever.
I'm from Spain and in Spain there is only one way to do paella. If you change anything from it we call it "rice with things". Pro guy mistakes: Onion is not allowed, morcilla is a big NOT ALLOWED, he confused faves with garrofo, green pepper not allowed. Level 2 mistakes: You can go to jail in Spain if you put chorizo and say it's paella. The pan it's not good to do paella and every time you cover the pan making paella a little spanish cute kitten die. Level 1 mistakes: I don't know how to start this. It's easyest if you come to Spain and I bring you to some paella place. The tipical way to make paella is VERY strict. The fundamentalists from the paella will say you some crazy things like: 1. The water must be from Valencia (it have a lot of calcium and this boost the interaction between ingredients) 2. Must be cooked with fire from Orange wood 3. Must have chicken and rabbit (meats), and garrofó and flat green bean ( vegetables) 4. The rice must be "bomba type from l'Albufera (a region in Valencia) 5. The red pepper is only allowed as a decoration (4 long strips) and is because the original paella is a meal from the poor people in the rustic area, with the ingredients from there and they make a joke and sey the 4 peper long strips are "mountain swrims" 6. First cook the meats, then vegetables, then add water, salt paprika and saffron. Rice is the last thing you add.
I don't use saffron in my paella mainly due to the cost. However, I use turmeric which also gives the rice a yellowish tinge. I use chicken as the only meat. But after moving from a small, isolated town to the "big smoke" i was able to add the chorizo sausage to the dish. I have made seafood paella for others but as I don't eat shellfish, it has never been a frequent version. I use fresh chopped tomato which I add towards the end, long enough to heat through but still keep its shape. Hubby's request. I was glad that one of the cooks used the traditional paella pan, that someone used the frozen peas as I do.
Yes Frank, your recipe is the closest to the 'real' thing. Also yes Frank, they are still going to yell at you even though you did not use chorizo. As a Spanish I can confirm (also please I want to try the three recipes, they all look niiice)
Fun fact: "paella" is the name of the pan There's a lot of rice dishes paella style in Spain so if it's not the original recipe if you use a paella is a paella (not a paella valenciana tho), in my city we do "arros amb costra" that is a rabit and chicken basic paella with a top of egg, morcilla and other sausages on the oven and is quite good
@@Carlo-nc9qw paella is the pan where you cook and the are a lot of paella (dish), the typical valencian has green beans and other kind of beans (garrofon), rabit meat and not mucho mire, I don't like that much. The most know paellas are the seafood one or the tourist love the one that mix meat and fish but with local is not too popular
@@Carlo-nc9qw For a traditional Valencian Paella, Rabbit, chicken, green beans ( usually a variety called rojet that has a bit of red coloration while raw that is lost when cooked), garrofón ( a kind of white wide and flat bean) a bit of paprika, tomato, saffron, olive oil and rice. You don't add stock to the paella, you do the stock with those ingredientes in the paella itself. You first cook the meat in the oil, It has to be well browned so it can give that falovure to the rest of ingredients, then you add the beans, cook them also well, then the parika, saffron and some ground or finely diced tomato, no skin. and not a lot, just to give it a bit of flavour. Once all of this is cooked, you add the water and boil it for at minimum at hour ( I prefeer to give it two hours) so you get a stock from all those ingredients. And then you add the rice, mix it a bit so it spreads trough the whole paella and cook for 20 minutes. If towards the end it still has to much water, give it more hit so it dries towards the 20 minutes mark and do like the pro chef and listen to it. Once it starts sounding like frying, keep it at that for a bit to get the socarrat. But you have to remove from heat before any burnt smell comes out.
As a Spaniard I´m going to blame on .... Just jokin´. Frank got my respect, he made some changes but he deserves a 9/10. He had documented about Paella, just puting Jaimie Oliviers paella on ground level. Well done Frank. Onika paella is not a paella, but i would give my left hand to have a dinner with her, i can´t stop laughing. Not bad cooked also, just not a paella, is Spain we would say that recipe is just 'rice with things'. Every home has their own way to do 'rice with things' and it´s beautyfull. Daniel is that friend every ones have who don´t know to cook and you never let in the kitchen. :P He put whathever is near him to the pot. Great video, fun and instructive.
As a follower of this series, I've seen a lot of people complaining when their traditional dishes are "changed". Now it's my turn ^^' Onika's: Jalapeños, limes, cilantro are not even traditional ingredients in Spanish cuisine :| And cherry tomatoes... lmao Daniel's: Do NOT put chorizo in the paella, please, DON'T Frank: Do NOT put morcilla in the paella, like never again Also the spices... Paella is not spicy! We barely use cayenne pepper and we would never put oregano in the paella OMG
I love making paella, it was a gift my late uncle taught me thorugh whatsapp when the pandemic started. I added my own things to it, i think about him every time I prepare it. I love to cook it when family and friends come. I dunno if it's good, but it is made with love. The new Level 1 Chef gives me "Everybody's so creative" Tik toker vibes. I love her! I'm not spaniard, but I never heard of hot peppes (OR JALAPEÑOS!) added to paellas. I'm from México, this even surprises me!
As a spanish person, onika was not traditional AT ALL but if she enjoys it thats perfect!! I bet is good. The level three wasn’t also ver traditional but at least he used some traditional ingredient and techniques. Now the level two paella was a hate crime 💀💀
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
The editing of each chef contradicting eachother is what gives me life
It’s done so good lool
How is it that you're the top comment but you only have 1 reply
@@rebix6848 2 now, thank you
@@AnosmicGio 4
I swear hahahahha😂😂😂😂😂
I love how the editor just keeps lining up the cuts so that theyre all roasting each other lmao
Better than roasting animals, I guess.
@@nic8671 ??????
@@blahkookie hes vegan prob. no offense
@@cecadokic1449 look at his past comments he’s absolutely a vegan
I have respect for Onika being like "look I don't know what's traditional I just know this tastes good okay"
It probably doesn't taste that good with frozen squid... and nothing comes after the spiciness of a handful of jalapenos with stem seeds and all.
@@pohau80 here in canada (and much of the world) what is sold by the fish monger was peviously frozen, so there isnt really a difference with frozen squid unless you live somewhere where its caught
@@pohau80 what's wrong with seeds?
@@oreoicecream1829 well, it's hard to chew and also that's where most of the spiciness of the chili is
@@pohau80 you probably can't handle spice
"Not the guy from Williamsburg that pretends that he's spanish. Not that guy." Immediately cuts to Daniel. I lost everything 😂😂😂
SIS. That was everything. Props to the editors.
As a Spanish person, when I saw Daniel using chorizo for his paella, I immediately downgraded him to level 0 in my mind. And I am not even a paella snob...
choRIZTHO
@@Anna_the_salty_squirrel y 1 kilo de cebolla +2 kilos de pimiento
@@mariagm7777 y todas las gambas del mercadona XD pero mira, al final del día si está bueno a mi me da igual si es paella o arroz con cosas. Pero chorizo es ya ofensivo. Chorizo para las lentejas, no para el arroz.
Frank mentioned in a video a few months ago he's been begging to do a 4 levels of paella. I guess he got his wish😂
I guess
Hello friends 🥰
Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide ❤️
.. ✨..
.... ✨...,,..z.
@@mr.alquing1526 Yeah that's what I thought too
@@callistoarmy5576 let me see... 😇
@@callistoarmy5576 Hey bro. NGL, that was not OK, off key...
Frank literally burned the bottom of his paella but sold it as the "socarrat" so well that no one even noticed. The mark of a true chef.
socarrat means scorched, so he was supposed to burn the bottom a bit.
@@currenttrendsllcdude it was blacked, bbc, cocked up, pitch black, galaxy black, it wasn’t socarrat, it’s pure charcoal
@@eluci2700 and he said it is easy meal to prepare ha ha ha, yes it was carbon black...
@@currenttrendsllc
It is suppose to be caramelized.
I just saw that and screamed on the inside.
this was actually one of the most entertaining episodes - especially the "interaction" between all three was quite funny.
Yes, I loved this element!!
interaction between the three is always SO good. the "conversation" between them in the burger one is some of my favourite.
Couldn’t agree more! I was cracking up
1:28 - If you have an issue exploiting one animal, exploit a different one. I'm sure they can't feel as much pain as the one you think is cute.
@@nic8671 I think you're in the wrong comment thread bossman
Finally, a level 1 who just says “f it” and use store-bought instant stuff.
@@QuackingEldrich_101 just you...but in the future 😂😂
Yes 🙌
Love how she was like clean up your boxes so no one will know 😂
@@QuackingEldrich_101 in India, they are very affordable. We have employed one
@@QuackingEldrich_101 i don't know about "nice", especially for them, but just that you have an affordable chance
In Spain we call this: atentado gastronómico and I thing that's beautiful
Even from the pro guy? It looks authentic for me.
Morcilla or chorizo... Palm face
Arroz con cosas
@@garpuldi_1970 you NEVER use onion.
@@garpuldi_1970 very very very very very very very very very very very very wrong
all the level 1's should compete against each other with the level 3's as judges. winner becomes a level 2.
i would also love to see Rose cook something
That’s an amazing idea omg
And the level 4 as the ultimate judge
omg yesssss
Frank wasn't throwing shade at Daniel's chorizo. Frank planted his own orchard of authentic Valencian orange trees, and that provided the shade.
😆🤣
lmfaooo 😂
there's no doubt about it
omg i can't lmaooo
Without the morcilla and peppers, but yes.
I am a recovering stomach cancer survivor, learning about cooking became my ultimate hobby. I just discovered this channel and I love the different take with each chef.
Yay! Hope you're feeling much much better!
Oh interesting 😊. Glad you are recovering. Did you find recipes that will be kind to your tummy 🤓
They’re all just roasting each other it’s hilarious
Frank likes to teach level 2s by roasting them, many of them became better chefs because of the show, and Frank's advice.
Onika was getting along well with Frank tho.
@@belalabusultan5911 Lorenzo is immune to Frank’s roasts lol
@@CainP they should run a restaurent together
Frank: Head Chef
Lorenzo: Main Host
Emily: Ketchup-ist
Rose: Quality control Manager
@@CainP he laughs them off
@@belalabusultan5911 ketchupist 😂😂😂
onika: nobody is gonna know
frank: they gonna know
Onika: How would they know
@@jande040 Frank: they gonna know
@@jande040 onika: how would they know?? (x2)
@@araceliloredotrevino7447 music intensifies
Chambers AR-15 this ends today. 😑🤯
I think Onika is my fav level 1 chef, she has confidence and humour
Except for her food.
Her food is vomiting. This is NOT paella. That's racist bc she does not have any interest to know culinary matters for other culture. The first is vomiting, the second is what Foreign people eats at the Rambla in Barcelona ...thinking is paella! And this is not. Argh!! 🤢🤢🤢
@@X_-oi3bc everything is racist nowadays huh
@@X_-oi3bc i think the racist one here is you cause as someone who was born in barcelona and is spanish himself onika's paella was the BEST one among all cause there isnt a chorizo or meat paella, paella is made with SEAFOOD not some random damn meat.
@@ShadowBerry if you were from spain, you world know there is seafood and meat Paella.
On your ingorance alone i already know that you werent born in spain or ever visited it.
Finally, Frank gets his paella video
Was gonna like your comment but I ain't gonna ruin it
Blood sausage and rabbit? Sounds monstrous lol 😂
HAHAHAHA
@@TragoudistrosMPH Rabbit taste like chicken and in a mole dish is so GOOD
@@TragoudistrosMPH that’s actually very traditional in Valencia where the paella comes from. Rabbit it’s pretty common in Spain!
"You want to chop loud right? So the people in your house thinks that you're slaving away" She just gave away a mom secret!
lmao
lmao
She knows it too well 🤣
😭
Paella is the name for the frying pan. The name for the dish is "Paella Valenciana". But here, we never put chorizo, morcilla or onion, and we never peel the prawns. There are lots of ingredients that you can put there and yet call it Paella Valenciana. The "must have" for veggies are the garlic, fresh pepper, french beans and maybe something we call "bajocó", a kind of big and white bean. You can put in some artichokes in too. The protein can be almost anything, but allwais fresh, we never put any sausage-like (no chorizo, no morcilla...) or cured meat. And, yes, we use to mix seafood and beef, it's called "Paella Mixta". Chicken, rabbit and pork ribs for the beef, and cuttlefish, mussels and prawns for the seafood. That's my choice, but that is a recipe that can vary a lot, it's made slightly diferent in each house. In my opinion, if you call it just "Paella" you can put there anything you want, and put off anything too (even the rice), no problem with that. I love your videos, keep going!
One tip. As Daniel said, one of the best things in this dish is that you just use one pan for cooking everything. That includes the broth. You cook the beef, set aside, then put the veggies, crushed tomatoes, and when all of this is cooked, add the beef again, and then lots of regular water, kind of 3 parts for each part of rice. When one of this parts is evaporated, you have your broth done, and then just put the rice in. You don't need to make your broth before or buy that infamous "broth in a box". You're wellcome.
Joer tete, que pesaos que sois con lo del nombre del recipiente. Que síiiiiiii, que ya sabemos que paella es el nombre de la sartén. Pero fuera de Valencia seguiremos llamándolo paellera.
Epicurious: Paella three ways
Spaniards: so you have chosen death
lol. They really have, though. Death to all sorts of animals.
1:28 - "If you have an issue exploiting one animal, exploit a different one. I'm sure they can't feel as much pain as the one you think is cute."
@@nic8671 Right? Although paella is traditionally made with meat, I would have loved to watch a vegetarian version of it, as the original vegetables used in the recipe should be enough to make it tasty. (I am from Spain btw)
@@TuCaraMeSuena14 Yes, I agree. It would be very easy, too. In any case, most people don't realize, but the only thing that makes a paella a paella is having rice and the type of pan you cook it in. All other ingredients are optional.
@@nic8671 well yes, but no
@@JorgeGarcia-bi6sq what do you mean?
I like her- my new favorite level 1 chef. she’s hilarious, amazing lipstick, and such great stage presence
Nothing will top level 1 chef Steven when he put cheesecake in his pancake mix 💀💀💀
Level 1 is Heretic😅
"MAH SQUIIIIID" 😂
She's so lovely!
What about Emily? :(
@@lukemorton9410 no
For those who don’t know morcilla is made with pig blood and the pig blood is used in Galicia to accompany some Filloas that are like crepes but thinner and with less ingredients. The sugar isn’t mixed in the batter, when they are made, the sugar is mixed with some cinnamon and sprinkled on top. (I’m spanish)
Onika is naturally funny as f***. Love her sass & how she fully embraces her Level 1 status with the boxed ingredients (while seeming like a Level 2 cook) Watch 7:10 - 7:50. Cracked me up...
She was low key savage to Daniel 😂
Onika is actually a comedian, she's on the show to provide a comedic touch... same thing with Emily who is also a comedian.
@@southwestoldbroad7994 Ah, I didn’t know that. Thanks! Well whether a stand-up comedian, improvisational comic, comedic writer or another type of comedian, they both are damn naturally funny, professionally and/or personally... :)
She gave me life!!!!
yeah, she was funny and her dish looked like the classic one
“i swear if the level 3 chef isnt spanish i’ll-“
“oh nvm its frank :D”
Is it just me or frank is just my fav chef for life (Lorenzo and Onika as well)
@@sunshinenrainbow yeessss
@Kiona 99 he knows exactly what he is doing... and it def is
@Kiona 99 those are maybe your personal rules, but suprise the sun revolves around all of us.. not spicy? Lmfao that is the opposite of authentic you really upset that a recipe is different than yours ? Tf
@Kiona 99 I agree, had Paella just the other night, Shrimp, Scallop, Halibut & Clam Paella.
Actually, I didn't like their 3 of the versions' of the dish at all.
I ADORE Onika. She’s so sweet and funny. Also she’s non apologetic about taking shortcuts that regular people take, but still puts love into her food. I could watch her all day.
shame about her cooking
“You wanna chop loud so everyone in your house thinks you’re slaving away” 😂😂😂😂😂
😂😂😂
I was scrolling thru the comments finding for the person that quoted this. Its my fav part
Well, yeah! How else are they supposed to appreciate all the hard work you put into your paella? Especially if its not good! They'll feel awful to criticize you after working so hard!
I nearly died at that 😂😂😂😂
"You wanna chop loud so the people at your house will think that you're slaving away" :D
KGGBDKHKNOT THAT PHRASE-😭
Also… “I want the rice to look like She cut tomatoes all day🤨” 😂😂😂😂😂
“The real Spanish guy not the guy from Williamsburg that pretends- not that guy” ONIKA LMFAOOO
Now Frank can show us all he grows in one dish. Also I love how frank always says something that seems wrong and the home cook does it.
@I care
not cool.
it feels like a competition that way, many level 2 chefs actually go to cooking classes now since this show improved their cooking skills to near-professional level.
@@belalabusultan5911 speaking about that it seems to me that Onika is more level 2 than level 1
@@retonito92
She did impress Frank with some of her ingredients, and I would say that while they do seem (Lazy), they are actually smart choices.
and yes, if you impress Frank, you get a promotion in my book lol.
@@retonito92.... Based on what she did in this video making that "paella" (more like arroz con mariscos) she is no more than level 1 . What she made is NOT paella. There maybe countless variations of paella but there is only one method of cooking it. Paella is the dish, the method of cooking and the shallow pan it is cooked in. What she cooked maybe delicious but that should not be called paella.
Paella Mixta (meat+seafood) is actually really popular in some region, so Frank isn't entirely up to date but I'm sure the people of Levante will apreciate him taking their side, and then get angry because he didn't do the valencian recipe lol.
Also yes, adding chorizo on paella is heresy over here, we had a huge controversy when a chef tried that in 2016.
Well, with that nickname better start to light a bonfire here please hahaha.
But yes, paella mixta is better called rice with things for the inhabitants of Valencian community or region (better than Levante) and a total abomination for us 😂 Sadly is popular and gives a bad idea about what a paella should be inside and outside Spain, but please, just call it rice with things.
P.S: You can be forgiven about "paella mixta" because you're from another time 🤣
Poor Jamie… he will never live down the chorizo paella incident
@@arwenlotr Paella mixta is usually the standard paella outside of Valencia.
@@arwenlotr Guy, it looks like you don't really know valencian region. Paella mixta is quite traditional in places like Vinaros or others.
@@diegoalamar well so you don't know paella history then... I'm sorry but I will always say rice with things. I'm very close to Valencia, Sueca, L'Albufera... and I have a good idea what a paella is (valencian at least, it has even a denomination of origin). I understand that the name paella is different depending the place and traditionally has the ingredients that you have in the region, even inside the Valencian Community but again if you think that a normal paella is mixta better check more about the topic please, even if you consider that is traditional in Vinarós, for sure is more tipical and tasty a "marinera" one or with fish or seafood considering is close to the sea... For me mixta sounds for tourists (I think Vinarós is a very turistical place) and a bad choice of flavours (you totally miss the point of the fish/seafood or meat and waste the ingredients), I'm sorry but that's my opinion.
Would be hilarious for a level 1 to taste and say, "well, that didn't work out right"
tbh i’m still waiting for this to happen 😂
That was the pancake episode
and the grilled cheese one
One lady burnt her hamburgers.. she had to start again :(
To the Spaniards. I feel your pain. I feel it when they did 'Briyani.'
Joint by Americans butchering our dishes 😂
Very very sad day, I don’t think I can recover from this
1:28 - If you have an issue exploiting one animal, exploit a different one. I'm sure they can't feel as much pain as the one you think is cute.
As a Spaniard, I am really happy about this video because Valencian people are sooo annoying with their stupid overrated paella :)
@@laurapascual4667 Portuguese people don't cook Paella, they cook "Arroz À Valenciana" ahahahah
Frank gets a lot of things right with his paella (right = close to the original, traditional recipe). The rice was perfect, the pan, the rabbit meat... He didn't have the traditional beans we use in Valencia, but he used some that were similar. Not bad at all. Other things were more "creative" (morcilla, onions, scallions), but he clearly knows what he's doing.
Nice recipe, Frank! ^_^
Yo tampoco puedo enfadarme con Frank aunque le ponga morcilla a la Paella
At least he was more conscious about his decisions 😅
@@mydude8438 will do! Thanks for letting me know!
Onions and garlic dude. Onions and garlic, I love Frank but dude. Dude.
Yeah, morcilla was the worst, nobody use morcilla. The rest was fine because lots of people use onion or garlic, even if the original reciepe didn't use this ingredients.
"Clean up your box things, and nobody's gonna know." Awesome Onika.
I once went to dinner a friend's house, and his wife was Indian. They ordered in Indian and cleaned up the containers completely and pretended she had cooked it. It was awesome and funny at the same time.
Frank: anyone can make this paella
Also Frank: this is my paella pan that was used to cook for Queen Isabella 500 years ago
Queen Isabella died in 1504, 517 years ago, not 300...
But what do you expect from someone who likes morcilla in his paella? 🤦🏻🤦🏻
@@GerGV fixed mistake
I know that this is a joke, but actually his paella wasn't complicated at all. Actual paella takes longer to cook and has more steps. But he was quite accurate in a few things he said. Though morcilla isn't used in paella.
I'm Spanish from Valencia, level 1 chef made something that could be call terrorism against real paella
We visited Valencia & went to a farm that showed how to make authentic paella. We never had it before. After that, we would order it local restaurants in Valencia. We saw how it wasn’t the same. We learned that real paella doesn’t have seafood, for one.
ánimos, yo también estoy sufriendo
whats in real apella
@@alexandre2095 apella💀💀💀
@@paulavillena9532 in a real paella*
Now the Spaniards are gonna understand the pain of us, the South Asians, when they butchered our Biriyani! 😂🥲
We stand in this together my friend
Look... paella and potato omelette are both the most representative recipes yet the most controversial ones. Depending the place you live the recipe is different for the paella and that s**t starts a lot of argues. And the spanish omelette with and without onions? That tears families apart. Whe don´t need someone from the other side of the sea to butcher our recipes, we can do ourselfs BECOUSE THE SPANISH OMELETTE MUST HAVE ONION!!!
@@12bng Original 'Betanzos' recipe din´t have onion.
Don't forget the Italians when somebody uses cream and garlic on carbonara.
It's aweful. That poor Paella
I love how they're editing these 4 levels now so they're making each chef "contradict" each other
Best part
I am so confused on how they do that tho. always thought the chefs Cook the dish in the same room at different times of the day
@@__Cynthia they use telepathy obviously
@@orangecat9559 how could I forget about telepathy ? Thanks for reminding me, I owe you one
Somewhere in London, Jamie from SortedFood just had an instinctive sphincter-pucker, and has no idea why.
The chorizo on the paella man, that's a sin
...I ✨ｈａｔｅ✨ that word thanks
Aaaaaaaaaaa! I was thinking the SAME! ❤️❤️
At least nobody here did anything crazy, like putting a paella in a burrito ...
What kind of lunatic puts paella in a burrito, Man?!
Was searching for this comment! ❣️❣️❣️
The writers and editors are the real mvps
The Paella Episode, or how to piss an entire nation off, three different ways.
As a Spanish person from Valencia (the original region of paella) I agree with this statement
As a spanniard, I fully agree
As a french guy who loves paella I do agree too.
@@BleikB Out of interest, what was so wrong with Frank's paella?
@@Rommel12 You just dont put morcilla in paella, heresy at its finest, i do appreciate he put fabas in it tho
Best pro tip: You want to chop loud, so people in your house think you're slaving away!!
Best advice 👍
Them three together, even talking about each other dishes and the comments were absolutely hilarious! I don't care if it's real Paella or not, but Onikas humor made my day!
Supermarket? Frank grows his own rabbit.
He has to buy the rabbit because they would eat all his crops if he raised them himself.
He made his own supermarket.
@@lordsergal8783 he made his own tree that grows rabbits
out of all the meats, I think butchering a rabbit is the hardest, like really, they look like pets, and some people already have them as pets, it's like butchering a kitten or a puppy :(
I am a meat eater, but I don't eat bunnies.
Tries to trap rabbit. Gets neighbors cat. Once skin is off, normal people won't be able to tell the difference.
-My problem with eating rabbits.
""I'm making a shrimp and chorizo paella"" I'm dying inside. That is the equivalent of saying "I'm doing some mac and cheese with some salmon, noodles and tomato sauce"
I'm a Spanish, French, and Italian mix; and my grandmother and grandfather would make paella ever Sunday when family members got together.
That being said I was horrified to see the lvl 1&2 add their ingredients. I felt like my grandmother would rise from her grave and beat someone for ruining the food.
@@kineticstar "Ruining". Screw your stuffy traditionalism, I'll take food that tastes good, thank you very much.
@@lordsergal8783 you do you, but there's also a thing called proper cooking, and let me tell you chorizo just doesn't fit a paella, it is too strong of a flavour and will overtake all the other flavours of a paella. If you're going for chorizo-flavoured rice with seafood, by all means go for it, but it wont taste like paella, it won't be paella. It's not about tradition its about common sense
@@oliviagil799 I'll agree with you on that. Tradition should be respected and remembered, as a person who fails to look upon the past is bound to repeat it. Sure the food may look good, but it's overall will tell a different tale and people who know the certain dish will look at you, dumbfounded at this person who calls a different dish, their traditional dish. You can call everything anything you want, but it would not carry the same meaning to others.
I would call it the Tourist's delight because of how tourist perceive paella and how to impress them when they just want Paella rather than authentic paella
And not a sigle paella was cooked that day.
Literally lol what is it with americans and seafood paella
@@CharlztonFrank made an original Paella without seafood
@@FacitOmniaVoluntas. paella never has morcilla or spicy chiles in it
Frank : People will yell at you if you put chorizo in your paella.
Also Frank : Adds morcilla
Arroz con cosas. None of these would be considered Paella in Spain.
📠📠📠
Indeed.
Agreed. Who puts chillies in a paella? Bomba is the way to go, never risotto rice. Please, no chorizo. I like it but it's not traditional.
Exactly
ok Evan you sound extremely Spanish
"and you wanna chop loud so everyone in your house thinks your slaving away" oooh Onika, you are amazing lol
"Get your bag of squid and keep it movin', girl." - Queen Onika, 2021
🤣😂🤣😂
We already knew she was a queen when she told us her name 🤣
Daniel: Do this
Frank: Don’t
this is the summary of the episode
even onika is like dont
she shocked Frank twice with ingredients he did not know exist, and that's not an easy feat to pull.
I'm from Valencia and I'm crying so bad :( If you do that paellas here the government puts you into jail 😂
pahhahaahahah
Does ANY of it look familiar?
@@myahnombre nah, not in the slightest. To be fair "paella" is just the "pan", if they are trying to replicate the valencian Dish none come close. Having said that I would happily eat level 1 and 2 (im sure they taste good even tho they are not anything like what I am used to) but Franks paella is horribly burned, It must be disgusting, "socarrat" is caramelized rice with the stock reduced as much as possible, not burned to the ground rice
As a Valencian, every level made me cry
OH MY GOD when they say socarrat I’M DEAD HAHAHAHHA
me too!
Not surprising. You guys cry with every paella made out of Valencia ...
@@arielgarcia5065 if it's outside Valencia is not paella, is crapella
@@andreuet_ 🤣
Fun fact: most frozen fish is actually fresher than "fresh" fish. This is because all fish is immediately frozen after catch (this is specific to markets/stores unless you're at a seaport or something) so the fish you think is "fresh" is actually thawed meaning the frozen fish is fresher.
I feel sorry for you if in your contry the markets/stores doesn't have a fresh fish section different from the frozen fish section.
**Sees chorizo with paella**
**flashbacks to the time Jaime from SortedFood was featured on Spanish news media for doing the same thing**
This is gonna go over well.
OMG, I was looking for this comment. May God has mercy on his soul.
Also Jamie Oliver
everyone In this video deserves to go to jail for terrorism
@@pablobastidaalbaladejo751 Chorizo, morcilla, mantequilla, cayena, jalapeño.... cadena perpetua para todos.
that was my thought right away too🤣🤭
This all seems so much more interesting when you have an exam the next day.
Same
As a Spanish person I almost killed myself when he said he was going to cook a shrimp and chorizo paella😣
What’s so bad about that? lol
@@myahnombreno chorizo in paella! Also you don’t typically mix fish and meat
@@myahnombre It's like eating chicken with sardines.
Como español y además valenciano, tras ver este video lleno de criminales, entro en una depresión que no sé si acabará algún día.
Surf and Turf Paella lol
Onika: “The best pan to use is a nonstick pan. You don’t want to ruin your pans”
Also Onika: Uses metal spoon and spatula to stir and serve out of nonstick pan.
also Onka clearly confuses hispanics and Spaniards LOL
Jalapeño on paella. As Spaniard from Valencia I can't be more offended.
JAJAJAJAJAJAJAJA pensé lo mismo 🤣🤣🤣
@@pattylepu Nos van a matar de un infarto
And the onion, garlic, peppers, chorizo, lime... And spicy paella 🥲 We need an uncle Roger here, but more like Tio Pep...
@@arwenlotr i would watch it
Pensé que el chorizo dolería más
I love me some Onika!!!! She is hilarious and honest!! I enjoyed the interaction between them as well. This may be my favorite Trio!!
Level 1 - Aberration.
Level 2 - Aberration.
Level 3 - Almost paella.
They're barbarians.
As an American who has never tried to make paella, what changes would you say need to be made, for it to be "real" paella? (I figure it's one of those "each region/province has their own version" things, but out of curiosity.)
@@RikuKyuutu Hey, not really, proper Paella is a dish from a region called Valencia, and the traditional dish is not a seafood one, as the expert cook said. A real Paella has rabbit, chicken, snails, a local type of beans, and a specific set of vegetables, the biggest mistake Frank made was to cook the sofrito first and then add it to the pan, the sofrito is the base and everything is done in the paella pan, of course morcilla is not an ingredient of Paella. Valencia is a region known for the rice they grow there so there are many other rice dishes that are sometimes called Paella by foreigners, by foreigners I mean other Spanish people as well. So the expert cook made a real close dish to Paella, the steps were more or less alright. But as any other thing, once you change the ingredients, might be real good or whatever, but it's not the same thing. "Rice with things" is what you'll get from any Valencian if you present them with these dishes.
@@RikuKyuutu basically follow Frank's recippe. It's unorthodox but he gets most things right. Special attention to the type of rice. The spicy touch is obviously not a thing we Spaniards do...but whatever. I'm not sure if there's traditional paellas with fava beans, there might be, but the most common bean by far is Lyme bean, which is really different (and imo one of the best things of a paella).
Morcilla isn't your standard procedure, but tbh it might work. The vegetables are a bit weird, but that's honestly to be expected and they'll work just fine. Last but not least, the traditional way takes quite a long time. That's because you actually make your stock within the pan. You add water to your sofrito+meat+saffron and wait.
Honestly it was a pretty good attempt.
@@RikuKyuutu th-cam.com/video/zrSyyNugKYo/w-d-xo.html&ab_channel=PaellasyCocinaValenciana
you can put the subtitles if u want :)
Is this what everyone else feels when their local cuisine is featured? Oh my lord...
Thank God Frank came to the rescue.
As a mexican, yes
Even Frank missed some things... but at least was the most accurate. Just don't call it paella, rice with stuff will be ok and everybody in Spain and Valencian community will be happy xD
As a surprise for me was that all of them knew about socarrat :) that's a very good point and difficult to achieve!
@@arwenlotr He was the most accurate, then he put morcilla... ^^'
@@Jes-yk5jp i struggled to keep my respect for him.
I feel like every 4 levels had some native person in the episode. Therefore, it is surprising that there was not a spanish chef in the video showing the real paella.
LOVE Onika, I swear shes the only one that I feel like I can follow with when cooking daily on a schedule!! 🥰🥰🥰
Hahaha Nobody expects the Spanish Paella inquisition: Those three are not paella... just rice with thing.
Arroz con cosas...
I wish they could stop saying paella
@@vaazig or worse, "pallella"
Dramatic
@@vaazig hey there's no need to get angry at that, I make arroz con cosas at home because we def won't call it paella unless it's done properly but rice with things is a BANGER specially if you have some leftover ribs. Just take that meat from the bone, add some chorizo and make youself happy!
(te prometo que en mi casa comer costilla me pone contenta porque significa que al día siguiente va a haber arroz)
@@Terolololo You know what else to do? A complete fusion dish. Take the ribs and make kimchi fried rice WITH the chorizo and a fried egg on top. Spanish/Korean deliciousness. It might sound weird,but the flavours are perfect together. 😊
I'm probably upsetting Koreans now...
Onika spouting those pearls of wisdom.
"You can get your bag of squid and keep it moving, girl!"
If those 3 recipes are Paella we can count sushi as another version of paella too.
Seriously, paella can have different variations of ingredients but those are the most used in all the Valencian Comunity.
Like the use of different meats cut in small portions:
- duck
- rabbit
- snails
- chicken
- pork ribs
Different veggies:
- fresh french beans
- fresh peas in their sheath
- red pepper
- garrofó (Phaseolus lunatus)
- artichoke
Stir-fry (when you stir-fry the meats and veggies):
-Grilled tomato, nyora (a small dried red pepper you soak in water and scrap and extract the meat with a knife), one garlic clove and olive oil.
Seasoning:
-salt
-smoked paprika
-saffron (for yellow-orange colour).
You dont need to add all kinds of meat, al kinds of veggies. The base of a good paella is the taste of a good stir fry (called sofrito) and good seasoning like saffron. Remember youre eating rice, not a bunch of things with rice like those "chefs" tries to teach you. You will never taste the real paella if you follow their recipes at all.
Try to make the paella always thin, never thick because you need to make a "dry rice" and if you are able to toas the rice a bit and caramelize the juices you will get an amazing socarrat (toasted rice).
7 minutes high heat, 7 minutes medium-low heat and 1 minute high heat for toasting the rice.
Leave the paella 10min before you eat it :)
Tell me you're not from Valencia please I beg you
@@laurag7057 I am Valencian but everybody can make a good paella if they have the recipe, just need to follow the instructions for godsake Lol
RascoLeinad is the only other person here who knows what they are talking about
@@laurag7057 im not, im from other valencian city.
"Don't wanna ruin your pan" Proceeds to use metal spoon on a nonstick pan, followed by a metal spatula.
Is it just me or we're getting a lot of Frank fanservice from Epicurious these days? he's been on these 4 level videos multiple times in a row
I mean, they wouldn't exclude him from the episode he's been lobbying for for a while.
he's very popular, there are like 2 more level 3 Chefs who are kinda popuar, but not to his level.
Level 2 has many popular chefs, Lorenzo is the most popular, but there are many more....
Level 1 ... well ... Emily is popular I guess, it's hard to get smeone between the levels of (I burnt my food in the microwave) level, and a (my family likes me to make food for gatherings) level lol
And I say let's keep this train running!
I know🤔!
@@belalabusultan5911 Steven
Frank: In spain they will kind of yell at you when you use chorizo
Daniel: oh wow thanks for that comforting transition
Frank's making the correct, traditional paella which doesn't have seafood. Also Daniel, with a Spanish background is using chorizo? Just like Jamie Oliver.
Not really correct, but a closer approach.
So.. How seafood paella was born?? In my country... Most people cooking paella use seafoods more than meat or a mix of them...
@@yachishairclips2250 Seafood paella came later and is now more popular. In fact, most people think that paella is a seafood dish.
And Daniel laughs at using rabbit wtf 🤣 He should renounce his Spanish heritage already.
@@o0laieta0o his Spanish ancestors are rolling in their graves right now.
I wasn't ready for that pastel pink leather jacket. Very cute gangsta!!
As a Spanish my heart is crying and my brain exploding!
L1 is a Mexican paella: jalapeño, cilantro, lima... seriously?!?
L2 adds chorizo and directly goes to L0 (seriously there are really few dishes with chorizo in spain, we mostly eat it raw)
L3 was not that bad, but with strange ingredients: morcilla, peppers, beans, that you will not find most of the times in a paella.
Also the cooking process is slightly different. And of course missing tomato that's mandatory
"bell peppers used to make noise until we bred them to be quiet" WHAT THE ACTUAL F--
It's was an April Fool's joke, I'm not sure why they are perpetuating it as facts. They should edit that out, in my opinion. The guys grandfather also created boneless tomatoes. That should've been a clue. Plus the article they got the info from was written on April Fool's. They need to do better research.
Why am I so happy to see Rose!! 😃😃 I get anxiety when the Food Scientist isn’t her!
She's a staple. Her friendship with Lorenzo is 👌👌👌
What Onika lacks in cooking advice, she makes up in life advice 😂
“Make sure you chop LOUDLY…”😂😂
Fun fact , instead of throwing my seeds of red belpepper , I planted them, 6 months now I have lot of pepper plants and now I have little bell peppers 🥰😍
I love all the Spaniards freaking out over the choices made in the dishes cause it’s like share my pain as a Mexican as they make super weird and random choices in your beloved dishes 😂
That chef almost got something close to "rice with stuff". In Spain Paella is a very particular dish with a strict set of ingredients. Most spaniards cook their own version of paella with a less strict recipe, and call it paella although they all know it is just "rice with stuff".
So there is only one not insulting """paella""" there. But I've never seen a """paella""" with morcilla and pepper in Spain. Never ever.
@@Davidman3976 I think paella de montaña can have blood sausage.
sorry to break it to you but a higher level of cooking is not super weird and random choices. its just not what your mother makes
As a Mexican you're lucky as they made a L1 Mexican paella: jalapeño, cilantro, lima,.. Oh my god!!!
1:28 - If you have an issue exploiting one animal, exploit a different one. I'm sure they can't feel as much pain as the one you think is cute.
Daniel always goes against the norm. I haven't forgotten those blackberries in the grilled cheese Daniel!! 🤨😂❤️
Onika and Natasha in a video together, make it happen!!! They are both HILARIOUS!!!
Daniel and his ever-captivating smiles. 😌💕
All of them (but mostly Daniel) never fails to brighten up my mood.
I love y'all!
I'm from Spain and in Spain there is only one way to do paella. If you change anything from it we call it "rice with things".
Pro guy mistakes: Onion is not allowed, morcilla is a big NOT ALLOWED, he confused faves with garrofo, green pepper not allowed.
Level 2 mistakes: You can go to jail in Spain if you put chorizo and say it's paella. The pan it's not good to do paella and every time you cover the pan making paella a little spanish cute kitten die.
Level 1 mistakes: I don't know how to start this. It's easyest if you come to Spain and I bring you to some paella place.
The tipical way to make paella is VERY strict. The fundamentalists from the paella will say you some crazy things like:
1. The water must be from Valencia (it have a lot of calcium and this boost the interaction between ingredients)
2. Must be cooked with fire from Orange wood
3. Must have chicken and rabbit (meats), and garrofó and flat green bean ( vegetables)
4. The rice must be "bomba type from l'Albufera (a region in Valencia)
5. The red pepper is only allowed as a decoration (4 long strips) and is because the original paella is a meal from the poor people in the rustic area, with the ingredients from there and they make a joke and sey the 4 peper long strips are "mountain swrims"
6. First cook the meats, then vegetables, then add water, salt paprika and saffron. Rice is the last thing you add.
Before I invest time watching, does Daniel put macerated berries in this one too?
Worse, he puts chorizo in his "paella", which is a massive no no for spanish (specially valencian spanish) people 😂
berryella
We all know this was Frank’s episode, but Onika was amazing! 😂💖
I don't use saffron in my paella mainly due to the cost. However, I use turmeric which also gives the rice a yellowish tinge. I use chicken as the only meat. But after moving from a small, isolated town to the "big smoke" i was able to add the chorizo sausage to the dish. I have made seafood paella for others but as I don't eat shellfish, it has never been a frequent version. I use fresh chopped tomato which I add towards the end, long enough to heat through but still keep its shape. Hubby's request. I was glad that one of the cooks used the traditional paella pan, that someone used the frozen peas as I do.
I'm from Valencia, I think for my mental's health sake I will miss this video
Yes Frank, your recipe is the closest to the 'real' thing. Also yes Frank, they are still going to yell at you even though you did not use chorizo. As a Spanish I can confirm (also please I want to try the three recipes, they all look niiice)
Morcilla y picante 😂
Why foreing people think that we put chorizo to every single dish? :D
@@tartarichi un clásico
@@cesarvallejolopez at this point I'm afraid to ask
@@cesarvallejolopez Same reason people think we Mexicans put Spice in every dish and is all in tortillas
she's so right when she said chop really loud so they think you're slaving away 🤣
Fun fact: "paella" is the name of the pan
There's a lot of rice dishes paella style in Spain so if it's not the original recipe if you use a paella is a paella (not a paella valenciana tho), in my city we do "arros amb costra" that is a rabit and chicken basic paella with a top of egg, morcilla and other sausages on the oven and is quite good
How do paella and paella valenciana differ? Just interested because we have something called "Arroz Valenciana" here in the Philippines.
@@Carlo-nc9qw paella is the pan where you cook and the are a lot of paella (dish), the typical valencian has green beans and other kind of beans (garrofon), rabit meat and not mucho mire, I don't like that much. The most know paellas are the seafood one or the tourist love the one that mix meat and fish but with local is not too popular
@@Carlo-nc9qw For a traditional Valencian Paella, Rabbit, chicken, green beans ( usually a variety called rojet that has a bit of red coloration while raw that is lost when cooked), garrofón ( a kind of white wide and flat bean) a bit of paprika, tomato, saffron, olive oil and rice. You don't add stock to the paella, you do the stock with those ingredientes in the paella itself.
You first cook the meat in the oil, It has to be well browned so it can give that falovure to the rest of ingredients, then you add the beans, cook them also well, then the parika, saffron and some ground or finely diced tomato, no skin. and not a lot, just to give it a bit of flavour. Once all of this is cooked, you add the water and boil it for at minimum at hour ( I prefeer to give it two hours) so you get a stock from all those ingredients. And then you add the rice, mix it a bit so it spreads trough the whole paella and cook for 20 minutes. If towards the end it still has to much water, give it more hit so it dries towards the 20 minutes mark and do like the pro chef and listen to it. Once it starts sounding like frying, keep it at that for a bit to get the socarrat. But you have to remove from heat before any burnt smell comes out.
Daniel: „I personally find that it gives like a sort of… creamier texture to it.“
CUT TO:
Frank: „We don't want a creamy paella.“
Frank is right in that case.
In Spain we say that there are two things... there are "Paellas" and there are "Rice with things" both are good, but Paella has its own recipe...
Chorizo and a paella??? Jamie from sorted food will be struggling to sleep tonight
I'm happy I come from a place with no local cuisine, that way I can't get angry when someone cooks a dish wrong
America?
@@nic8671 practically sure french fries and chinese chicken are american dishes 🙏🏾
As a Spaniard I´m going to blame on .... Just jokin´.
Frank got my respect, he made some changes but he deserves a 9/10. He had documented about Paella, just puting Jaimie Oliviers paella on ground level. Well done Frank.
Onika paella is not a paella, but i would give my left hand to have a dinner with her, i can´t stop laughing. Not bad cooked also, just not a paella, is Spain we would say that recipe is just 'rice with things'. Every home has their own way to do 'rice with things' and it´s beautyfull.
Daniel is that friend every ones have who don´t know to cook and you never let in the kitchen. :P He put whathever is near him to the pot.
Great video, fun and instructive.
I'm surprised they didn't invite Hilaria Baldwin for this.
She was too busy getting the perfect pose for her Instagram.
She would put chorizo in her paella 😂😂😂
🤣🤣🤣
As a follower of this series, I've seen a lot of people complaining when their traditional dishes are "changed". Now it's my turn ^^'
Onika's: Jalapeños, limes, cilantro are not even traditional ingredients in Spanish cuisine :| And cherry tomatoes... lmao
Daniel's: Do NOT put chorizo in the paella, please, DON'T
Frank: Do NOT put morcilla in the paella, like never again
Also the spices... Paella is not spicy! We barely use cayenne pepper and we would never put oregano in the paella OMG
I'm still waiting to know how it feels
so you want them all to make the exact same traditional dish?
@@alli7447 No, but I would have liked that they wouldn't turn paella into a Mexican dish
I want to see Emily! She's come a long way over the years and deserves to be a Level 2 now!
Onika's the newbie now! XD
Since the ravioli episode, I've been a fan of Onika! She is sooooooo relatable!
I love this girl so much she’s hilarious 😂
basic makes you laugh?
@@MrSinister718 what about her makes her basic?
@@elacee09 her jokes have been said a million times before.
@@MrSinister718 What is wrong with having a basic set of humour? Sounds like someone here has a bit of a superiority complex...
@@expandingflames5225 At least she's cheerful.
I love making paella, it was a gift my late uncle taught me thorugh whatsapp when the pandemic started. I added my own things to it, i think about him every time I prepare it. I love to cook it when family and friends come. I dunno if it's good, but it is made with love.
The new Level 1 Chef gives me "Everybody's so creative" Tik toker vibes. I love her!
I'm not spaniard, but I never heard of hot peppes (OR JALAPEÑOS!) added to paellas. I'm from México, this even surprises me!
Es que eso no es una paella es un atentando gastronómico , puede estar bueno pero no es una paella.
The editors of this video deserve major props. Comedic timing is IMPECCABLE 🤣🤣🤣
As a spanish person, onika was not traditional AT ALL but if she enjoys it thats perfect!! I bet is good. The level three wasn’t also ver traditional but at least he used some traditional ingredient and techniques. Now the level two paella was a hate crime 💀💀