Yea Paella Valenciana isn’t very popular around the world, paella de marisco is more commonly found outside of Spain and is typically the paella you see on any menu. I’m Canadian and I myself have never even seen Paella without seafood in it (and I’ve eaten it during my travels to many countries in Europe, my favourite paella was in Barcelona actually) I personally prefer seafood because I love shrimp and mussels but this recipe looks so amazing I might just have to try it!!
@@faith1034 If only you had a chance of take a bite of an original valencian paella I assure you took it over seafood. J Sendra rice, rabbits and chicken from our own breed, vaqueta snails, vegetables and olive oil of our own plantation... all cooked with orange tree firewood. It has no match.
It turned out GREAT!! I just chickened out on letting it brown more on the bottom....my first time and didn't want to burn it. Next time I'll go for it.
I have eaten lousy paella in the us so many times that I don’t even care to order it anymore at restaurants.. I ate paella all over Valencia. It’s much different from the rest of Spain. I much prefer that rustic flavor that you get in Valencia. As a cook that likes to get to the roots of things, I have a beef with a lot of the American chefs that don’t develop the palate for the food that they are trying to emulate. They become instant “experts” and almost always f*# up the dish. I tip my hat to you for taking the time to sample the real thing and learn from the masters. After coking that dish for many years you earn the right to introduce your personal touches.
I totally agree with everything you said here. Thanks for watching my culinary adventure to this beautiful part of world. I'm still rationing my small bags of rice I was given that was grown just behind where we shot the video.. The rice ! I could do a whole video on just rice. Stay tuned for more videos.
Mr. Paella connoisseur don't even know bout the primary recado. Hint You don't fixon BBQ in the oven. You gots to have the fire, and smoke son. And,,,oh yieah, them vegetables are hella overcooked.
You wanna great paella, go to Caracas Venezuela. There the paellas are mind blowing. Believe me I have tried Paella all around the world and nowhere have I ever tasted a scrumptious paella as I did in Caracas Venezuela.
super tasty paella and the restaurant is beautiful...if I was closer every Sunday afternoon would be reserved for Casa Salvador terrace and paella valenciana
The reason this video has no paella nazis is because the video is quite accurate! Finally! One difference tho (but this is really not that big of a deal), in restaurants they put the rice first and then the stock for speed purposes. At home you would usually pour enough stock (or water) to cover the rivets from the handles on the inside of the pan. Once the liquid has reduced to completely expose the rivets, then you would put the rice in. Cheers!
Have been making paella for awhile but your video added some pointers or tips on preparation not found in other recipes or videos. Thank you so much....
Really appreciate this. Could never get my head around mixing meat and seafood - one or the other maybe but not all in together. Always been wary of trying this dish but will have a go at this........
You gotta understand how paella was born at those rice paddies you have in the background. Rabbit and chicken were cheap, and easy to hunt in there. However, nowadays, all over Spain we have different stuff to put on rice, such as seafood. I was born in Huelva for example, and seafood is the best option for us. But as they say, the one you show on the video, is the only original one. Thanks for sharing real Spanish gastronomy to the US!!!
Bob, that's not really true. The paella valenciana is like the one in the video, and maybe it's the original dish, I've been living there for about ten years and I love it, but there are lots of types of paellas in Spain even when valencians don't call them paellas. In Alicante we distinguish our rice dishes by the way they are cooked between "paella" (classic flat pan, which name is paella) and "caldero" (cauldron), and you can't say a seafood paella is not a paella if it's cooked in a paella. The paella valenciana is made with food from the countryside because it's what farmers got, and the paellas in Alicante use seafood because it's what fishermen got. It's like Gonzalo says. It's like the "pastel de carne murciano" (murcian meat pie). In Murcia its name is only "pastel de carne" but that doesn't mean that the other types you eat out of Murcia aren't meat pies if they are a pie with meat inside. Valencians have to open their minds a bit. That doesn't mean that what restaurants cook for tourists aren't usually really low quality rice dishes for our standards and the impression they get for a paella is very far from what we call a good paella. Christine, if you wanted a seafood paella maybe should have gone a bit more to the south of Spain and looked for a place were they attend mostly locals to find a good traditional fishermans style seafood paella, but finding one is not really an easy task. Most restaurants around here are very tourist oriented and you can have very disapointing experiences. I'm nevertheless happy to see that you know now that paellas are not only the paella mixta (mix of meat and seafood that maybe it's really some invention for tourists, because I don't know anybody who cook it that way at home, and was that what Bob meaned).
That is the very authentic Paella Valenciana. The seafood paella was created in Barcelona, it was a tourist scheme (trap), that somehow it made it to all the American continent and everybody started calling paella valenciana. The reason why it doesn't have seafood it is bc it was created inland from the mediterranean = no fish or seafood or refrigeration to transport it to the rural areas in the XV c. What was abundant for the peasants was chicken, rabbit and legumes, tomatoes, saffron and rice from the orchards and nearby fields. Btw, the name paella comes from the pan you cook it in. That's a paella or paellera not the food you cook in it. Even though they were eating in the XV century, the first recipe was written in the XVIII century by Josep Orri.
Yea I’m Canadian and I’ve had paella everywhere around the world, except for Valencia and I’ve never even seen it served without seafood. I didn’t even know paella Valenciana existed until today and I’m sure not many people outside of Spain are even aware there’s a different kind of paella, let alone that this is the original! I guess paella de marisco is the one that just got more popular around the world
If I have to choose between the "trap" with marisco, against the meat, I choose the marisco. The people in Barcelona didnt invented the paella with seafood to offer it to the tourists for what you so call "trap". Is how we eat the rice there. With seafood. People comes to Barcelona to eat what is in Barcelona, if they want to eat in Valencia they will go to Valencia. SO if they it in Barcelona, they will eat what we eat, rice with seafood. And I never seen any restaurant calling it Paella Valenciana, but seafood paella. So dunno what you're taling about.
The seafood paella, known as arroz a banda, negro o senyoret is typical from Alicante since 19xx, not Barcelona. There many restaurants there with michelin awards doing this type of rice. The reason seafood paella is most popular is easy, Valencia is not touristic while Alicante or Barcelona are, where paella Valenciana is not popular. Seafood paella is not paella. Paella Valenciana and on the other side, arroces alicantinos. What you know as seafood paella is an alicantinian rice.
Es el restaurante Casa Salvador en Cullera. Aunque pegan buenas ostias con los precios merece la pena comerse una buena paella con l'estany como entorno
As someone who have never had paella, and just checking at it out of curiosity during the Covid-19 lockdown, I must say that paella looks a lot Indian biryani. Biryani is basically rice cooked with meat on a pan with saffron and spices.
@@st105900 Biryani usually uses Curcuma for the color, not saffron. Biryani has different spices like cinnamon, and Curry spices, it uses another type of rice, Paella usually is with fish and seafood - except the one from Valencia region. It`s taste is totally different.
@@st105900 No. Only "premium" Biryani includes saffron. Otherwise it would be too expensive for daily consumption or the "normal" people in India or Pakistan. Also, it includes fruites etc. See Wiki: Ingredients vary according to the region and the type of meat or vegetables used. Meat ... is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples. The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron." Live with it. It`s different from Paella.
Thank you. The stove for sure is a challenge to find, although I use my gas stove to make a slightly smaller one. The paella pans can be found at a specialty cooking store in many places around the world. I bought mine in Canada, of course I brought another one back from Valencia.
@@ChristineCushing actually you can buy the burner and the legs here in Canada on-line in L’Española lespanola.com/collections/paellero-propane-gas-burner. There more places where you can get them. Just tell me if you need it. Now you can make it next spring outside!!!!
Great video! It looks amazing!!! Now if only I could get away with having a pan that big in my apartment! My 12 inch cast iron pan just isn't quite big enough for more than 2 people to enjoy my Paella.anyways, I really liked the explanation on when to crank up the heat vs turning it down depending on how much broth is in the on for doneness. Thanks for this!
haha I totally get you. Sometimes I have found these smaller ( 4-6 portion) sizes of paella pans in random stores. That whole cranking the heat thing is the best.. I hope you try it.. Thanks for watching
I have a question about these white beans. Are they soaked 12 hours before they go inside? I soaked them (butter beans which should be garrafó) and then the skin shed and some beand fell apart. Is this normal and are you supposed to remove the skin before using them?
@@disdonc6012 si, lo peor que puede pasar es que queden un poco duras, ojo, que no estén ultra secas, vamos que no parezcan trozos del faraón amenofis iv, si son de ese tipo pequeñas y muy secas, compralas cocidas, las enjuagas en agua y ya está, el garrofò son judías no cilíndricas, son un poco más grandes y están como aplastadas, por el nombre de butter beans por lo que veo son muy parecidas, la victoria es para los valientes! Arriesgate a no ponerlas en remojo
I am a Valencian chef and i studied cooking with chef David from the video in year 2000 and i can tell you that that paella is right. The only thing left is cooking it on an camp fire, using firewood
These were called garrofon ( like a white butter bean). All I can say is that they were unbelievable ! They were fresh for this paella and they just melt in your mouth and soak up all the flavours of dish. Locals consider this a must use ingredient for a true paella Valenciana .
Bachoqueta and garrofon. But if you don't live in Spain I don't expect you can get exactly those. I was not sure about answering since you asked 3 months ago, anyways...
Your video is excellent! I just bought a paella burner and a pan ( I have a pan for a long time now but I am used to cooking paella on a bbq grill, works fine but too hot to handle) So, I came across you vide and I am really happy, thanks!
Alecio De Paula thank you ! That’s super exciting that you have bought both the burner and pan so all you need for sure now is that Spanish Rice and I think you will love the outcome.
Can someone help. The "sofritto" - is that just the tomato puree or does it include the saffron and paprika. I actually thought sofritto had onions and garlic but perhaps the traditional Valencia paella doesn't actually have a sofritto and that is only for the seafood type. Can a Spaniard help this keen but novice Englishman?
el pimentón siempre hay que sofreirlo (muy poco), pues si no lo haces es muy invasivo y su sabor no es muy bueno, no se si preguntas eso, el azafran no se sofríe, da color y un toque de sabor si es natural, pero es muy delicado
@@gui4645 Gracias por su respuesta. Cociné mi primera paella en agosto para 50 personas e hice esto y funcionó! ! Sin embargo, mi pregunta fue cuando dices "sofrito" es que solo los tomates y las cebollas o ¿el término sofrito incluye el pimentón y el azafrán?
@@AthelstanEngland hola, me alegra mucho esa victoria, ole! El sofrito es el conjunto de lo que fries y en el orden correcto son la clave para que la paella tenga tanto sabor y aroma con muy pocos ingredientes, los pasos son, fries (doras en realidad, el pollo y el conejo en aceite de oliva si puede ser, aceite de oliva virgen, no extra, dorar es freír la parte de fuera, da igual si por dentro el pollo y conejo está crudo, si en tu país no hay conejo, pon unos trozos de pato junto con el pollo, no muchos, si no hay pato, solo pollo, una vez dorado la carne, añades la verdura (el tomate no) y lo doras junto con la carne, una vez dorado, el tomate, hasta que esté hecho, bajas el fuego y aquí pones el pimentón, solo un poco que se quema enseguida y..tachan! Ya tienes el sofrito, luego ya sabes, el agua o caldo y el arroz y ya sigues la receta. Si quieres hacerla de marisco la receta cambia un poco, pero no mires recetas de paella de marisco, busca mejor "arroz a banda" por último, en Valencia tenemos otro plato muy poco conocido que nos gusta y comemos tanto como la paella, se llama "arros al forn" (arroz al horno) por si tienes curiosidad, la dificultad es la misma que con la paella, la cantidad de arroz v agua. Dame tu alguna receta de tu tierra que sea iconica, me encantaría aprenderla
Im from Valencia, and sometimes because of time, hunger or depending on the area of Valencia you can omit the resting, the only thing you are gonna miss is the socarrat.
Please teach Gordon Ramsey how to say paella and how to make it correctly. He desperately needs help. Check his channel ,he makes fish soup and calls it paela
Hola . Supongo que en centros comeriales que tengan cosas para parrillas y de no encontrarlos inténtalo por Internet Amazon . se llaman paelleros de butano (gas) o difusores de gas paellera . En España los encuentras en IKEA supongo que allí también. Un saludo
Hi and thanks for watching. David did not give me an exact recipe , but if you follow along you do get quite a few tips on quantities etc. I hope this helps.
@@kevinq6628 No problem I can give you what he used, that is available in US. So, artichokes ,were quartered and just blanched before going in. Flat green beans, cut into quarters.- they tend to over cook these, in my opinion but that's how they do it. Rabbit and chicken pieces. The "Garafon " are a special amazing bean that grows there locally. I have never seen before. It was fresh so very creamy and tender. I might try a Romano bean but if dry, then soak and pre cook before adding - Or just omit . The rice is key . It must be a paella rice from Spain. La Bomba is the most available - short grain - Italian will not work. Then saffron and smoked paprika but not Spicy. I use spicy sometimes. Their saffron also is mixed with some kind of a golden colour that makes it more orange. I don't use that. I hope this help and thanks for watching . Please subscribe to help me continue to build my channel. OLE
Made a paella my version in the oven all ingredients together with liquid covering all vegs, meat, etc. In a small or large covered vessel at 365 degrees for approximately 1 hour. Check half way through. Rice comes to top surrounds other ingredients. Taste for desired consistency. Enjoy! This can also be cooked low and slow on campfire or BBQ tending to it more often.
@Leonardo's Truth Then you missed a spectacular Paella. Sometimes what we think is " the way" is only the way we have seen it. I was in Valencia with all local people.
I went to Valencia earlier this month in search of the perfect Paella. I like to cook it and do find it annoying when people serve up wet rice with chorizo and other alien ingredients. I wish I had found this place though as the paella I had in the city was not that great. The best rated places seem to all shut at 4pm and not reopen and many places serve up paella that has been cooked and left and reheated. I had one nice (ish) one, but it was not as good as this one looked
Typical. People just travel anywhere these days without doing any research on the local culture whatsoever. Do you just expect people anywhere in the world to adjust to you when you go there instead of the other way round? In Valencia people have lunch around 2 pm and indeed definitely no later than 4 pm. Paella is a dish served for lunch, while commonly only served for dinner for tourists (from abroad but also from Madrid, Barcelona etc.) in poor or very expensive restaurants that are only tourist traps.
@@WitsEnds Most restaurants do reopen for dinner (late indeed), but possibly this person is referring to the places that only serve rices ("paellas"), which do normally open only at lunchtime since rices are normally served for lunch in Valencia.
my father and my mother was born in Philippines, negros occidental the region called western visayas native Ilonggo we have a dish that is more popular in a christmas birthday All Occasion is present this dish we called Valenciana similar to Paella .......... most of the people in that region put in Valenciana shrimp green shell, chicken, chicken liver, pork, pork liver hotdog and coconut etc.........the rice is so sticky
I find it interesting how they talk up how difficult it is to cook a great paella, but can teach anyone how to do it in about an hour. I have family get-togethers of about 50 people and paella is the simplest family meal we all make for a large group. A lobster bake or crawfish boil is more difficult but I never hear an American say how hard it is to do well. Don't let the Spaniards scare you out of making this simple meal you can learn how to cook by watching a 10 min video. No disrespect, but maybe it is harder for a Spaniard to do something so simple. Good Fortune to you all!
There are many versions of paella. The trick is to use saffron and bomba or paella rice. I use aborio when I don’t have. The valenciana consists of rabbit chicken flat beans and artichokes sometimes boar beans to with saffron paprika and stock but you can make many varieties
There is seafood in Paella Valenciana (Paella Marisco)... It's just that the Valencianos don't mix ingredients from the land and the sea in their paellas (rice being the exception obviously)...
Finally, a nearly true paella, only missing the wood fire. No onion, no seafood, no sausage. It isn't to say you can't make a great rice dish with seafood and onions...you can, and I do, its just that it isn't paella.
@@ChristineCushing Living on the Mediterranean coast, Valencianos cook paella with seafood all the time (ex. paella de bogavante or de mariscos). It's just as traditional.
Here in Valencia went we arengoing to the villa on Sunday, we make the paella with orange’s wood, its the best, but is more difficult because you have to control the fire, but the taste is more intensive and the socarrat is perfect
A ver, para mi el romero le mata el gusto. Como valenciano y haciendo paella desde los 14 años, te digo que el romero poquísimas veces lo he gastado ya que después solo sabe a él y es una lastima después de todo el trabajo que no sepa al resto de ingredientes
people saying that chorico doesnt belong in a paella are delusional, the spirit of a paella is in the cooking method, seasoning and type of rice. A seafood paella with chorico is just as valid as the one in the video and offers just as great flavor and authenticity.
Marko Grobler I actually love what chorizo brings to a paella but when in Rome... this particular one was unlike any I had tasted and incredibly flavourful with particularly crazy good texture. Thanks for watching
That doesn't make much sense... how does it offer authenticity if the authentic paella is without chorizo? Paella is actually the name for the specific dish from the video. Maybe for you the spirit is in the cooking method, but if you prepare it with very different ingredients, how can you still give it the same name? It would be a rice of/with something else.
And ketchup belongs to soup, and peanut butter to a pizza. Why not putting choriZo in a carrot cake also? If you're not spanish, don't tell people what paella is and what is not. Thank you.
Thank you so much for the help. That makes sense. I was so "excited " that I think I was just willing myself to learn Spanish on the spot. It was a spectacular day.
@@waipi3 pues pocas has hecho si piensas que no altera el resultado. Tienes dos maneras de hacerla, o le metes primero el agua hasta que hierva y luego el arroz o bien le metes el arroz y luego el agua... Pero Hirviendo, no fria, seguramente ese arroz este pasado
Le pone caldo caliente de pollo de una cacerola, lo dicen y se ve que es caldo claro. La razón de hacerlo asi es para hacerla mas rapido en el restaurante para que la gente no espere los 15-20 min de hervir la carne cuando es con agua. El pimentón es dulce, no ahumado lo cual es correcto y el colorante alimenticio es obligado por la pinta que le da al arroz para que no este blancucho y mas si es un restaurante. Lo unico que la hubiera hecho mas auténtica es hacerla con leña.
La paella valenciana no tiene azafrán en hebra por su sabor intenso que pega mas con paellas de marisco y/o pescado. Para eso esta el romero que con el pollo y/o conejo es ideal y lo típico de la auténtica paella valenciana. Por ejemplo un arroz del senyoret ( meloso con marisco sin corfas ni pieles ) es obligado el azafrán en hebra.
It's a shame that these restaurants use chemical food colouring. I also don't buy it, that these "peasant" dishes originally contained saffron. Noblemen may have used it but peasants might have used safflower petals, if anything at all. Same thing with bouillabaisse... Thank you, nevertheless!!
Commander Lin yes I was also surprised at that colour/saffron package always added. I only use saffron but as with any recipe it has likely been adapted as it travelled . It was absolutely delicious though. Thank you
I love paella and could not wait to have it in Valencia. I have to say, what a letdown. It was so bland and tasteless. I much prefer the versions I've had here - and also the Italian and Portuguese versions.
Even though a paella doesn't any too pronounced spices added into it, if it's cooked properly, with care and patience, all the flavours from the meat, vegetables and the well balanced spices that are added to it blend together perfectly. Big chance you had your paella in a tourist trap.
This is a "show" paella and nothing like what home paella. Always use a grill except Step 1. We were told repeatedly, "Paella is a RICE dish" and a good broth is the key to a good paella. With a gallon of water cook a whole chicken & appropriate veggies until it falls off the bond. Then start with the other meats in the Paella pan, bell peppers, onions, peas, tomatoes, asparagus, etc Finally add the rice and that broth (with or without straining out the fat). A grill will always give an incredible crispy socarrat that eaters fight over. The Spanish do nor favor (as we do) mixing seafood and other meats. It's almost always one way or the other.
@@TheDutchJaguar Spain? Muchos tiempos! It's ironic though that the best paella I ever ate was in Lisbon. We ate for 2 1/2 hours in the courtyard with sangria - perfect.
@@smb123211 No, not Spain, Valencia. In most of Spain they won't have a clue how to prepare a paella; it's a region dish from the Comunidad Valenciana. Considering your comments about the preparation and ingredients. Yes, you got it all wrong and the video shows the only right way to prepare a paella. A well-cooked paella doesn't need a broth because you prepare the broth right in the paella while you gently let everything simmer together, which is why it takes time. I'm sure with your comments you can make a tasteful meal, but it's not a paella. And the 2 1/2 hours in a courtyard sound wonderful either way; obviously then it matters less whether you're eating a paella or something else.
A non spanish telling other non spanish how to make a paella (more like what we call: Rice with things) and what is goog and what is not. Do yourself and the world a favor and learn how to properly do it. Or, at least, go eat a good and traditional paella before you speak.
@@royalunderground7734 Having lived in Spain I can assure you there is no "traditional" paella. About the only things they have in common is short-grain, absorbent rice, open flame, fresh ingredients and a socarrat. Other than it's pretty freeform. I've had them with . without tomatoes, peppers, meat or fish or veggies. The idea that geography is an indicator of authenticity is long gone. The world is mobile - we travel (or used to) from culture to culture, spreading, borrowing and evolving. There are a few holdouts in Europe - small Italian villages, Albania, Slovenia outside the capital, upper Finland Norway and Sweden but they are shrinking.
Omg, you went to Spain, ate a dish that's from Valencia (of which in cities like Madrid and Barcelona for example they have no idea how to prepare it either) and then you go around saying paella is lousy. You probably didn't even have paella. On top of that you don't even remember where you travelled... If you don't care about other cultures that's fine, just don't travel to those places either then.
eso te pasa por comer en cualquier sitio ,sin fijarte, yo nunca comería pizza en Italia en un bar canadiense, a lo mejor hasta buscaste una playa donde bañarte en madrid y ahora crees que en España no hay mar, que es un engaño.
Nice video. But I almost stopped watching when she said "Meet David!". David? Valencia? Paella? lol More like "We are gonna learn how to make the better fish and chips. Meet David!"
Thanks for watching. I opted to say his name in English rather than Spanish. And yes that is me in the left corner , Head shot with hair, makeup , studio lighting and a professional photographer.
In Spain David is a very popular name but we pronunce it in a diferent way, you pronunce "Dayvid" with enfasis in "ay" and we pronunce "David" with out "y" and enfasis on "id".
Yesssssss, finally an original paella un Internet. No seafood, no chorizo.
CONGRATULATIONS Madame
Thank you 😋
Yea Paella Valenciana isn’t very popular around the world, paella de marisco is more commonly found outside of Spain and is typically the paella you see on any menu. I’m Canadian and I myself have never even seen Paella without seafood in it (and I’ve eaten it during my travels to many countries in Europe, my favourite paella was in Barcelona actually)
I personally prefer seafood because I love shrimp and mussels but this recipe looks so amazing I might just have to try it!!
@@faith1034 If only you had a chance of take a bite of an original valencian paella I assure you took it over seafood. J Sendra rice, rabbits and chicken from our own breed, vaqueta snails, vegetables and olive oil of our own plantation... all cooked with orange tree firewood. It has no match.
La paella de marisco manda xaval jajaja que cascas na que ver con la original mucho nivel
Si, pero el arroz no se pone antes que el caldo, es un truco barato. El punto del arroz hay que cuadrarlo echando el arroz al final.
Best recipes. I meds it come out so well
It turned out GREAT!! I just chickened out on letting it brown more on the bottom....my first time and didn't want to burn it. Next time I'll go for it.
I have eaten lousy paella in the us so many times that I don’t even care to order it anymore at restaurants.. I ate paella all over Valencia. It’s much different from the rest of Spain. I much prefer that rustic flavor that you get in Valencia. As a cook that likes to get to the roots of things, I have a beef with a lot of the American chefs that don’t develop the palate for the food that they are trying to emulate. They become instant “experts” and almost always f*# up the dish. I tip my hat to you for taking the time to sample the real thing and learn from the masters. After coking that dish for many years you earn the right to introduce your personal touches.
I totally agree with everything you said here. Thanks for watching my culinary adventure to this beautiful part of world. I'm still rationing my small bags of rice I was given that was grown just behind where we shot the video.. The rice ! I could do a whole video on just rice. Stay tuned for more videos.
Mr. Paella connoisseur don't even know bout the primary recado.
Hint
You don't fixon BBQ in the oven.
You gots to have the fire, and smoke son.
And,,,oh yieah, them vegetables are hella overcooked.
You wanna great paella, go to Caracas Venezuela. There the paellas are mind blowing. Believe me I have tried Paella all around the world and nowhere have I ever tasted a scrumptious paella as I did in Caracas Venezuela.
Definitely missing Valencia right about now! Going to be making this for my family tomorrow. Thanks for the tips!
emceeAMile I hope you enjoyed the Paella. I also made it for Christmas Eve. It was a hit! Thanks for watching
super tasty paella and the restaurant is beautiful...if I was closer every Sunday afternoon would be reserved for Casa Salvador terrace and paella valenciana
Buena receta. Muy auténtica.
Greetings from Valencia
Muchas gracias !
The reason this video has no paella nazis is because the video is quite accurate! Finally!
One difference tho (but this is really not that big of a deal), in restaurants they put the rice first and then the stock for speed purposes. At home you would usually pour enough stock (or water) to cover the rivets from the handles on the inside of the pan. Once the liquid has reduced to completely expose the rivets, then you would put the rice in.
Cheers!
Thanks for watching and sharing how you make it at home. I had so much fun with David showing my how they make paella and it was crazy good.
What was the item put in right after the oil and before the meats?
.59 minutes
@@doowopnuts sea salt. The oil is ready when the salt pops.
Have been making paella for awhile but your video added some pointers or tips on preparation not found in other recipes or videos. Thank you so much....
Thank you that is great. The flavour and texture were really incredible.
@@ChristineCushing o
www.lapaella.net/paella-valenciana-recipe-english/ check this
Thank you for sharing, I hope to workshop my own version to fit with my theme food truck
An excellent video! We are glad you enjoyed your time in Spain! We are looking forward to seeing you here again! Best regards!
Thank you! It is an unforgettable day
loved every moment
Hi! Great video for an authentic paella de Valencia. Could you tell me please the size of both paella pans, thank you.
Thank you so much ! This paella was so incredible. It is about 60 cm ( 24 inches ) in diameter.
I have seen your cooking show on PBS and love it. That Paella is looking so delicious and I have to try cooking it myself and see how it comes out.
Thank you and I'm glad you love the cooking show also.
Sidney Mathious
Ay caramba!...
I just visited the restaurant's site.....want an incredible location & experience it must have been for you all.🌞🥂
It was amazing ! A truly memorable day.
Really appreciate this. Could never get my head around mixing meat and seafood - one or the other maybe but not all in together. Always been wary of trying this dish but will have a go at this........
Meat and seafood ‘paella’ is actually delicious even if it’s not ‘authentic’ 😋
Hello 👋 Cristina, I just found your channel your adorable and humble love the recipes and the different cultures!!
Thank you so much!
Oooooh fascinating! I had no idea that there is a paella 🥘 without seafood. Hope you had / are having tempo fantástico em Espanha 🇪🇸 Christine 🤗
Oh yes it was absolutely fantastico and delisioso. I had never seen a paella without seafood either
You gotta understand how paella was born at those rice paddies you have in the background. Rabbit and chicken were cheap, and easy to hunt in there. However, nowadays, all over Spain we have different stuff to put on rice, such as seafood. I was born in Huelva for example, and seafood is the best option for us. But as they say, the one you show on the video, is the only original one. Thanks for sharing real Spanish gastronomy to the US!!!
Bob, that's not really true. The paella valenciana is like the one in the video, and maybe it's the original dish, I've been living there for about ten years and I love it, but there are lots of types of paellas in Spain even when valencians don't call them paellas. In Alicante we distinguish our rice dishes by the way they are cooked between "paella" (classic flat pan, which name is paella) and "caldero" (cauldron), and you can't say a seafood paella is not a paella if it's cooked in a paella. The paella valenciana is made with food from the countryside because it's what farmers got, and the paellas in Alicante use seafood because it's what fishermen got. It's like Gonzalo says.
It's like the "pastel de carne murciano" (murcian meat pie). In Murcia its name is only "pastel de carne" but that doesn't mean that the other types you eat out of Murcia aren't meat pies if they are a pie with meat inside. Valencians have to open their minds a bit.
That doesn't mean that what restaurants cook for tourists aren't usually really low quality rice dishes for our standards and the impression they get for a paella is very far from what we call a good paella.
Christine, if you wanted a seafood paella maybe should have gone a bit more to the south of Spain and looked for a place were they attend mostly locals to find a good traditional fishermans style seafood paella, but finding one is not really an easy task. Most restaurants around here are very tourist oriented and you can have very disapointing experiences.
I'm nevertheless happy to see that you know now that paellas are not only the paella mixta (mix of meat and seafood that maybe it's really some invention for tourists, because I don't know anybody who cook it that way at home, and was that what Bob meaned).
Seafood paella saved my life in Sitges and for that I'll be eternally grateful
@@paseospormadrid1751 the very idea that paella has to be made with many rules is the invention. not adding seafood.
Amazing video.
That is the very authentic Paella Valenciana. The seafood paella was created in Barcelona, it was a tourist scheme (trap), that somehow it made it to all the American continent and everybody started calling paella valenciana. The reason why it doesn't have seafood it is bc it was created inland from the mediterranean = no fish or seafood or refrigeration to transport it to the rural areas in the XV c. What was abundant for the peasants was chicken, rabbit and legumes, tomatoes, saffron and rice from the orchards and nearby fields. Btw, the name paella comes from the pan you cook it in. That's a paella or paellera not the food you cook in it. Even though they were eating in the XV century, the first recipe was written in the XVIII century by Josep Orri.
Totally True
Yea I’m Canadian and I’ve had paella everywhere around the world, except for Valencia and I’ve never even seen it served without seafood. I didn’t even know paella Valenciana existed until today and I’m sure not many people outside of Spain are even aware there’s a different kind of paella, let alone that this is the original!
I guess paella de marisco is the one that just got more popular around the world
If I have to choose between the "trap" with marisco, against the meat, I choose the marisco. The people in Barcelona didnt invented the paella with seafood to offer it to the tourists for what you so call "trap". Is how we eat the rice there. With seafood. People comes to Barcelona to eat what is in Barcelona, if they want to eat in Valencia they will go to Valencia. SO if they it in Barcelona, they will eat what we eat, rice with seafood. And I never seen any restaurant calling it Paella Valenciana, but seafood paella. So dunno what you're taling about.
Gracias for that understanding of True Paella Valenciana. Meanwhile, I’m trying to acquire the ingredients for the seafood/tourist trap version 🤣
The seafood paella, known as arroz a banda, negro o senyoret is typical from Alicante since 19xx, not Barcelona. There many restaurants there with michelin awards doing this type of rice. The reason seafood paella is most popular is easy, Valencia is not touristic while Alicante or Barcelona are, where paella Valenciana is not popular. Seafood paella is not paella. Paella Valenciana and on the other side, arroces alicantinos. What you know as seafood paella is an alicantinian rice.
When is season we also ad duck meat and snails. Good video
O anguila a l'hivern.
Fantastic thanks.🌼
What item was added right after the oil? It looked like either minced garlic or rice?
.59 minutes
Es el restaurante Casa Salvador en Cullera. Aunque pegan buenas ostias con los precios merece la pena comerse una buena paella con l'estany como entorno
This is great and great fun. I’d love another video on how we can do this (practically) at home-where we don’t have 85,000,000 BTU burners, etc.
I have added paella to the list of videos to shoot before Christmas. It will be the - at home version. Thank you
@@ChristineCushing I am very much looking forward to it!
A pro-tip; start a day before, cut the whole chicken and use the carcass and cuts to make the stock.
Nope.
As someone who have never had paella, and just checking at it out of curiosity during the Covid-19 lockdown, I must say that paella looks a lot Indian biryani. Biryani is basically rice cooked with meat on a pan with saffron and spices.
No, you`re totally wrong. Paella and Biryani both uses rice - that`s it.
@@aseriesoftriangleswecalltr6065 with saffron, meat and spices. sounds quite similar
@@st105900 Biryani usually uses Curcuma for the color, not saffron. Biryani has different spices like cinnamon, and Curry spices, it uses another type of rice, Paella usually is with fish and seafood - except the one from Valencia region. It`s taste is totally different.
@@aseriesoftriangleswecalltr6065 A true biryani is always made with saffron. If you had biryani with turmeric, then that's not real biryani.
@@st105900 No. Only "premium" Biryani includes saffron. Otherwise it would be too expensive for daily consumption or the "normal" people in India or Pakistan. Also, it includes fruites etc. See Wiki: Ingredients vary according to the region and the type of meat or vegetables used. Meat ... is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples. The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron."
Live with it. It`s different from Paella.
Love those paella pans. Paella is by far one of my favourite dishes
Yes , I totally agree. It's such a great dish..and so much fun to make .
amzn.to/3dsJ93i here you have a fantastic set
Looks incredibly delicious!!! Great presentation! But, where can I buy that kind of stove & paellera pan?
Thank you. The stove for sure is a challenge to find, although I use my gas stove to make a slightly smaller one. The paella pans can be found at a specialty cooking store in many places around the world. I bought mine in Canada, of course I brought another one back from Valencia.
Amazon, I'm from Valencia and bought one few years ago because I'm living nw in Denmark
amzn.to/3dsJ93i here you have a fantastic set
@@ChristineCushing actually you can buy the burner and the legs here in Canada on-line in L’Española lespanola.com/collections/paellero-propane-gas-burner. There more places where you can get them. Just tell me if you need it. Now you can make it next spring outside!!!!
What a great video!! Is there any place that I can find the recipe??
Tom de Roo thank you ! It was truly such a memorable day. I was not given a recipe but just these detailed instructions as per video.
www.lapaella.net/paella-valenciana-recipe-english/
Wow! Looks amazing.
This is the real paella
It was so spectacular to eat !
Great video! It looks amazing!!! Now if only I could get away with having a pan that big in my apartment! My 12 inch cast iron pan just isn't quite big enough for more than 2 people to enjoy my Paella.anyways, I really liked the explanation on when to crank up the heat vs turning it down depending on how much broth is in the on for doneness. Thanks for this!
haha I totally get you. Sometimes I have found these smaller ( 4-6 portion) sizes of paella pans in random stores. That whole cranking the heat thing is the best.. I hope you try it.. Thanks for watching
I have a question about these white beans. Are they soaked 12 hours before they go inside? I soaked them (butter beans which should be garrafó) and then the skin shed and some beand fell apart. Is this normal and are you supposed to remove the skin before using them?
no hay que ponerlos a remojo, se hidratan con el arroz, han de quedar blandos, pero no se deshacen
@@gui4645 ¿Aunque sean judías secas?
@@disdonc6012 si, lo peor que puede pasar es que queden un poco duras, ojo, que no estén ultra secas, vamos que no parezcan trozos del faraón amenofis iv, si son de ese tipo pequeñas y muy secas, compralas cocidas, las enjuagas en agua y ya está, el garrofò son judías no cilíndricas, son un poco más grandes y están como aplastadas, por el nombre de butter beans por lo que veo son muy parecidas, la victoria es para los valientes! Arriesgate a no ponerlas en remojo
A paella recipe on TH-cam whithout a "That's not real paella!" reply, how is it possible?
I know , right? The flavours were so great!
I know. Where's the paella nazis?!
Sven van Leeuwen that’s because THIS is the real paella, paella valenciana aka the original
Because it is real paella
I am a Valencian chef and i studied cooking with chef David from the video in year 2000 and i can tell you that that paella is right. The only thing left is cooking it on an camp fire, using firewood
Gonna make it on Sunday for 12 in two of my largest pans with no rabbit, but chicken thighs ......should be great!!
That is so great. I hope it was phenomenal.
What if I don't have rabbit? What's a good alternative?
I would use chicken instead. It would work nicely. Thanks
@@ChristineCushing Alright. Thanks :)
pato, añade un par de trozos junto con el pollo, pero uno o dos trozos, que es muy grasiento el pato
@@gui4645 Hi. Spanish has been absent from my country since the American Occupation. By Pato, do you mean duck?
@@DarkROSkull013 yes
what are those veggie used plz
What type of beans were the big ones?
These were called garrofon ( like a white butter bean). All I can say is that they were unbelievable ! They were fresh for this paella and they just melt in your mouth and soak up all the flavours of dish. Locals consider this a must use ingredient for a true paella Valenciana .
MyFavouriteFoods ChristineCushing Hey thanks for that. I’ll try and get hold of some.
what the name of the beans and and green one thanks
Bachoqueta and garrofon. But if you don't live in Spain I don't expect you can get exactly those.
I was not sure about answering since you asked 3 months ago, anyways...
@@carlospf639 thank you. finally i found the answer
Your video is excellent! I just bought a paella burner and a pan ( I have a pan for a long time now but I am used to cooking paella on a bbq grill, works fine but too hot to handle) So, I came across you vide and I am really happy, thanks!
Alecio De Paula thank you ! That’s super exciting that you have bought both the burner and pan so all you need for sure now is that Spanish Rice and I think you will love the outcome.
Can someone help. The "sofritto" - is that just the tomato puree or does it include the saffron and paprika. I actually thought sofritto had onions and garlic but perhaps the traditional Valencia paella doesn't actually have a sofritto and that is only for the seafood type. Can a Spaniard help this keen but novice Englishman?
el pimentón siempre hay que sofreirlo (muy poco), pues si no lo haces es muy invasivo y su sabor no es muy bueno, no se si preguntas eso, el azafran no se sofríe, da color y un toque de sabor si es natural, pero es muy delicado
@@gui4645 Gracias por su respuesta. Cociné mi primera paella en agosto para 50 personas e hice esto y funcionó! ! Sin embargo, mi pregunta fue cuando dices "sofrito" es que solo los tomates y las cebollas o ¿el término sofrito incluye el pimentón y el azafrán?
@@AthelstanEngland hola, me alegra mucho esa victoria, ole! El sofrito es el conjunto de lo que fries y en el orden correcto son la clave para que la paella tenga tanto sabor y aroma con muy pocos ingredientes, los pasos son, fries (doras en realidad, el pollo y el conejo en aceite de oliva si puede ser, aceite de oliva virgen, no extra, dorar es freír la parte de fuera, da igual si por dentro el pollo y conejo está crudo, si en tu país no hay conejo, pon unos trozos de pato junto con el pollo, no muchos, si no hay pato, solo pollo, una vez dorado la carne, añades la verdura (el tomate no) y lo doras junto con la carne, una vez dorado, el tomate, hasta que esté hecho, bajas el fuego y aquí pones el pimentón, solo un poco que se quema enseguida y..tachan! Ya tienes el sofrito, luego ya sabes, el agua o caldo y el arroz y ya sigues la receta.
Si quieres hacerla de marisco la receta cambia un poco, pero no mires recetas de paella de marisco, busca mejor "arroz a banda" por último, en Valencia tenemos otro plato muy poco conocido que nos gusta y comemos tanto como la paella, se llama "arros al forn" (arroz al horno) por si tienes curiosidad, la dificultad es la misma que con la paella, la cantidad de arroz v agua. Dame tu alguna receta de tu tierra que sea iconica, me encantaría aprenderla
@@gui4645 :) GRACIAS!
@@AthelstanEngland you are welcome, y no seas perezoso, no cuesta nada pelar y trocear un par de tomates, nada de puré de tomate 🍅
No resting no saffron ?
Kevster 100 there is definitely saffron in the little flavour pack they add. But no resting. It was delicious
Im from Valencia, and sometimes because of time, hunger or depending on the area of Valencia you can omit the resting, the only thing you are gonna miss is the socarrat.
Please teach Gordon Ramsey how to say paella and how to make it correctly. He desperately needs help. Check his channel ,he makes fish soup and calls it paela
That's funny !
There's a British comedy called "Posh Nosh" and they did a Pie-Ella segment and it's hilarious, but it was actually better than Ramsay's atrocity 🤣
😂🤣
Me encanta sus quemadores de gas !! ¿ Donde podría comprarme uno de esos por favor?
Yo vivo en EE. UU.
Hola . Supongo que en centros comeriales que tengan cosas para parrillas y de no encontrarlos inténtalo por Internet Amazon . se llaman paelleros de butano (gas) o difusores de gas paellera . En España los encuentras en IKEA supongo que allí también. Un saludo
amzn.to/3dsJ93i here is a fantastic set
Lol you certainly mastered stirring it
Thanks for watching. I loved the shaking part the best, although it was super hot!
Hi where is the recipe? Thanks
Hi and thanks for watching. David did not give me an exact recipe , but if you follow along you do get quite a few tips on quantities etc. I hope this helps.
@@ChristineCushing Hi, I didnt understood the veggies he uses, I live in the US so would like to know whats the name in english for those.
@@kevinq6628 No problem I can give you what he used, that is available in US. So, artichokes ,were quartered and just blanched before going in. Flat green beans, cut into quarters.- they tend to over cook these, in my opinion but that's how they do it. Rabbit and chicken pieces. The "Garafon " are a special amazing bean that grows there locally. I have never seen before. It was fresh so very creamy and tender. I might try a Romano bean but if dry, then soak and pre cook before adding - Or just omit . The rice is key . It must be a paella rice from Spain. La Bomba is the most available - short grain - Italian will not work. Then saffron and smoked paprika but not Spicy. I use spicy sometimes. Their saffron also is mixed with some kind of a golden colour that makes it more orange. I don't use that. I hope this help and thanks for watching . Please subscribe to help me continue to build my channel. OLE
@@ChristineCushing thank you you rock!!!
7:50 Is that the same person on the top left corner?
Of course it is
Made a paella my version in the oven all ingredients together with liquid covering all vegs, meat, etc. In a small or large covered vessel at 365 degrees for approximately 1 hour. Check half way through. Rice comes to top surrounds other ingredients. Taste for desired consistency. Enjoy! This can also be cooked low and slow on campfire or BBQ tending to it more often.
I kept asking my wife, “I know it said her name is Christine Cushing but isn’t that Tina Fey?”
Arthur Ford we must do a skit together. 👏👏
@Leonardo's Truth Then you missed a spectacular Paella. Sometimes what we think is " the way" is only the way we have seen it. I was in Valencia with all local people.
0:40 is your cameraman broken?
Aren't we all a little broken on the inside?
I love Spain.
It's beautiful! Thanks for watching
Nice one! But I still prefer Alicante style paella 🥘
I went to Valencia earlier this month in search of the perfect Paella. I like to cook it and do find it annoying when people serve up wet rice with chorizo and other alien ingredients. I wish I had found this place though as the paella I had in the city was not that great. The best rated places seem to all shut at 4pm and not reopen and many places serve up paella that has been cooked and left and reheated. I had one nice (ish) one, but it was not as good as this one looked
wikipaella is a good source for the best paellas wikipaella.org/
It's bloody tasty with chorizo. Fuck authentic.
What kind of restaurants close at 4pm and don't reopen? The Spanish often eat late.
Typical. People just travel anywhere these days without doing any research on the local culture whatsoever. Do you just expect people anywhere in the world to adjust to you when you go there instead of the other way round? In Valencia people have lunch around 2 pm and indeed definitely no later than 4 pm. Paella is a dish served for lunch, while commonly only served for dinner for tourists (from abroad but also from Madrid, Barcelona etc.) in poor or very expensive restaurants that are only tourist traps.
@@WitsEnds Most restaurants do reopen for dinner (late indeed), but possibly this person is referring to the places that only serve rices ("paellas"), which do normally open only at lunchtime since rices are normally served for lunch in Valencia.
my father and my mother was born in Philippines, negros occidental the region called western visayas native Ilonggo we have a dish that is more popular in a christmas birthday All Occasion is present this dish we called Valenciana similar to Paella .......... most of the people in that region put in Valenciana shrimp green shell, chicken, chicken liver, pork, pork liver hotdog and coconut etc.........the rice is so sticky
I find it interesting how they talk up how difficult it is to cook a great paella, but can teach anyone how to do it in about an hour. I have family get-togethers of about 50 people and paella is the simplest family meal we all make for a large group. A lobster bake or crawfish boil is more difficult but I never hear an American say how hard it is to do well. Don't let the Spaniards scare you out of making this simple meal you can learn how to cook by watching a 10 min video. No disrespect, but maybe it is harder for a Spaniard to do something so simple. Good Fortune to you all!
It really isn't about scaring you , it is about showing you all the little details that make a true paella. Thanks for watching
3:13 Madre mía el de los frejoles, se le ve encantado de la vida xD
Eso son habichuelas jajaja
At least a real paella recipe on TH-cam.
GOOD Job
There are many versions of paella. The trick is to use saffron and bomba or paella rice. I use aborio when I don’t have. The valenciana consists of rabbit chicken flat beans and artichokes sometimes boar beans to with saffron paprika and stock but you can make many varieties
I need seafood in my paella!
Didn't know 30 Rock shot an episode in Spain.
Yes it was a special location shoot 😜
Eso si que es una paella como Dios manda.
My Goodness....!!!
That intro walk is amazing lol
Basically paella is Spanish biryani in a Sense ✌️
No
Paella without an icy food is not a paella thank you 👋
There is seafood in Paella Valenciana (Paella Marisco)... It's just that the Valencianos don't mix ingredients from the land and the sea in their paellas (rice being the exception obviously)...
Bless up your good self
Finally, a nearly true paella, only missing the wood fire. No onion, no seafood, no sausage. It isn't to say you can't make a great rice dish with seafood and onions...you can, and I do, its just that it isn't paella.
Serve per la paella
Ci ha aggiunto dei coniglio
🙋🏽♀️
🇪🇸🇪🇸🇪🇸🇪🇸
Better let it rest at least 5 minutes before eating it. Paella is better the day after its done 😜
Who can leave it that long. LOL
No seafood?!
No seafood , in this particular paella from Valencia. Thanks for watching
@@ChristineCushing Yes. I did finish the video and I enjoyed it. Thank you for sharing 😊
What happened to the seafood 😔
They don't add seafood to the Paella Valenciana , just chicken and rabbit.
MyFavouriteFoods ChristineCushing
We are so used to our 🥘 here
Thx........
I know I always make it with seafood too.
@@ChristineCushing Living on the Mediterranean coast, Valencianos cook paella with seafood all the time (ex. paella de bogavante or de mariscos). It's just as traditional.
@@ChristineCushing or Duck (only one or two pieces, is tendence now)
I heard paella is supposed to be cooked over wood
Just like barbecue.
These folks doing it authentico TacoBell style.
Here in Valencia went we arengoing to the villa on Sunday, we make the paella with orange’s wood, its the best, but is more difficult because you have to control the fire, but the taste is more intensive and the socarrat is perfect
Arròs sofregit? Aon heu après a fer paella en angaterra? I el xorisso?
😖
En la zona de la Ribera alta es fà aixina i en la Ribera baixa primer aigua i fer caldo i quan arriva a ala mida es fica l’arros
بقايا
POV: soy el espanol commente te son miro por.
Cook some lo-mein
En que quedamos con lo del romero, porque la mitad de los valencianos dicen que no lo lleva....
Si que lleva pero es opcional como el ajo.
Es como la cebolla de la tortilla , al gusto
A ver, para mi el romero le mata el gusto. Como valenciano y haciendo paella desde los 14 años, te digo que el romero poquísimas veces lo he gastado ya que después solo sabe a él y es una lastima después de todo el trabajo que no sepa al resto de ingredientes
@@chuaNet1974 la clave está en dejar el romero no más de 5 minutos. Luego quitarlo. Yo tampoco suelo poner, pero si tengo, 2-3 minutos y fuera.
people saying that chorico doesnt belong in a paella are delusional, the spirit of a paella is in the cooking method, seasoning and type of rice. A seafood paella with chorico is just as valid as the one in the video and offers just as great flavor and authenticity.
Marko Grobler I actually love what chorizo brings to a paella but when in Rome... this particular one was unlike any I had tasted and incredibly flavourful with particularly crazy good texture. Thanks for watching
no
That doesn't make much sense... how does it offer authenticity if the authentic paella is without chorizo? Paella is actually the name for the specific dish from the video. Maybe for you the spirit is in the cooking method, but if you prepare it with very different ingredients, how can you still give it the same name? It would be a rice of/with something else.
And ketchup belongs to soup, and peanut butter to a pizza. Why not putting choriZo in a carrot cake also?
If you're not spanish, don't tell people what paella is and what is not. Thank you.
We are not supposed to shake the paella 🥘 after the rice is put in the pan
Christine, you want to use "emocionante" and not the word you used here!
Thank you so much for the help. That makes sense. I was so "excited " that I think I was just willing myself to learn Spanish on the spot. It was a spectacular day.
Pues na, ya se la han metido bien a los guiris.... Colorante alimentario, el arroz antes que el agua y el agua sin hervir....
Juan Antonio . Tengo que decir que el orden de los factores no altera el producto . Habría que probarla . Eso si . Saludos
@@waipi3 pues pocas has hecho si piensas que no altera el resultado.
Tienes dos maneras de hacerla, o le metes primero el agua hasta que hierva y luego el arroz o bien le metes el arroz y luego el agua... Pero Hirviendo, no fria, seguramente ese arroz este pasado
Le pone caldo caliente de pollo de una cacerola, lo dicen y se ve que es caldo claro. La razón de hacerlo asi es para hacerla mas rapido en el restaurante para que la gente no espere los 15-20 min de hervir la carne cuando es con agua. El pimentón es dulce, no ahumado lo cual es correcto y el colorante alimenticio es obligado por la pinta que le da al arroz para que no este blancucho y mas si es un restaurante. Lo unico que la hubiera hecho mas auténtica es hacerla con leña.
@@lluida8123 y en vez de colorante alimenticio, utilizar azafran
La paella valenciana no tiene azafrán en hebra por su sabor intenso que pega mas con paellas de marisco y/o pescado. Para eso esta el romero que con el pollo y/o conejo es ideal y lo típico de la auténtica paella valenciana. Por ejemplo un arroz del senyoret ( meloso con marisco sin corfas ni pieles ) es obligado el azafrán en hebra.
It's a shame that these restaurants use chemical food colouring. I also don't buy it, that these "peasant" dishes originally contained saffron. Noblemen may have used it but peasants might have used safflower petals, if anything at all. Same thing with bouillabaisse...
Thank you, nevertheless!!
Commander Lin yes I was also surprised at that colour/saffron package always added. I only use saffron but as with any recipe it has likely been adapted as it travelled . It was absolutely delicious though. Thank you
Lost me at no fish.
Typical American response :OMG
paela is originally the Arabic word"fadhla" meaning the left over of vegetables ,meat etc...
Paella is originally Latin (patella).
Paella es la sarten, no la comida, aunque se adapto el nombre y es originaria de las gentes rurales de Valencia, dejaros de tonterias
@@marekck patella en latin es sarten , que me hablas de tonterias ??
All was very informative, but I never make food without a hat. One hair and the whole meal and guests' mood is ruined
Ninguno lo hace bien...
God, that intro music reminds me of that awful Wish ad.
I love paella and could not wait to have it in Valencia. I have to say, what a letdown. It was so bland and tasteless. I much prefer the versions I've had here - and also the Italian and Portuguese versions.
That's too bad. This one was delicious , although very different to the way I have been making it for years.
Even though a paella doesn't any too pronounced spices added into it, if it's cooked properly, with care and patience, all the flavours from the meat, vegetables and the well balanced spices that are added to it blend together perfectly. Big chance you had your paella in a tourist trap.
This is a "show" paella and nothing like what home paella. Always use a grill except Step 1. We were told repeatedly, "Paella is a RICE dish" and a good broth is the key to a good paella. With a gallon of water cook a whole chicken & appropriate veggies until it falls off the bond. Then start with the other meats in the Paella pan, bell peppers, onions, peas, tomatoes, asparagus, etc Finally add the rice and that broth (with or without straining out the fat). A grill will always give an incredible crispy socarrat that eaters fight over.
The Spanish do nor favor (as we do) mixing seafood and other meats. It's almost always one way or the other.
LOL ever visited the place where paella is from?
@@TheDutchJaguar Spain? Muchos tiempos! It's ironic though that the best paella I ever ate was in Lisbon. We ate for 2 1/2 hours in the courtyard with sangria - perfect.
@@smb123211 No, not Spain, Valencia. In most of Spain they won't have a clue how to prepare a paella; it's a region dish from the Comunidad Valenciana. Considering your comments about the preparation and ingredients. Yes, you got it all wrong and the video shows the only right way to prepare a paella. A well-cooked paella doesn't need a broth because you prepare the broth right in the paella while you gently let everything simmer together, which is why it takes time. I'm sure with your comments you can make a tasteful meal, but it's not a paella. And the 2 1/2 hours in a courtyard sound wonderful either way; obviously then it matters less whether you're eating a paella or something else.
A non spanish telling other non spanish how to make a paella (more like what we call: Rice with things) and what is goog and what is not. Do yourself and the world a favor and learn how to properly do it. Or, at least, go eat a good and traditional paella before you speak.
@@royalunderground7734 Having lived in Spain I can assure you there is no "traditional" paella. About the only things they have in common is short-grain, absorbent rice, open flame, fresh ingredients and a socarrat. Other than it's pretty freeform. I've had them with . without tomatoes, peppers, meat or fish or veggies. The idea that geography is an indicator of authenticity is long gone. The world is mobile - we travel (or used to) from culture to culture, spreading, borrowing and evolving.
There are a few holdouts in Europe - small Italian villages, Albania, Slovenia outside the capital, upper Finland Norway and Sweden but they are shrinking.
This is entertaining but not instructional. Recepie?
When I went to spain. I ate paella. Tasted lousy. I forgot which city.
Really? That's too bad. This one was quite delicious. Thanks for watching
Omg, you went to Spain, ate a dish that's from Valencia (of which in cities like Madrid and Barcelona for example they have no idea how to prepare it either) and then you go around saying paella is lousy. You probably didn't even have paella. On top of that you don't even remember where you travelled... If you don't care about other cultures that's fine, just don't travel to those places either then.
eso te pasa por comer en cualquier sitio ,sin fijarte, yo nunca comería pizza en Italia en un bar canadiense, a lo mejor hasta buscaste una playa donde bañarte en madrid y ahora crees que en España no hay mar, que es un engaño.
Sorry but I don't like the valencian paella, with rabitt snails and vegetables, I prefer the paella of marisco... only fish. humm Sendra.. like me.
The paella never has garlic, I don’t understand this from Casa Salvador... I’ m from Cullera (Valencia). Garlic never!!
Christine, annoying chefs all over the world since 1978.
Nice video. But I almost stopped watching when she said "Meet David!". David? Valencia? Paella? lol More like "We are gonna learn how to make the better fish and chips. Meet David!"
Thanks for watching. I opted to say his name in English rather than Spanish. And yes that is me in the left corner , Head shot with hair, makeup , studio lighting and a professional photographer.
She calls him Davide. That's not a Spanish name.
In Spain David is a very popular name but we pronunce it in a diferent way, you pronunce "Dayvid" with enfasis in "ay" and we pronunce "David" with out "y" and enfasis on "id".
Let’s edit this down a bit. Watching chicken cook real time is no bueno