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Cooking Authentic Seafood Paella With Sarah Jay
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- เผยแพร่เมื่อ 16 พ.ค. 2012
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Come cook with me as I show you my version of #SeafoodPaella
We’re using our authentic #Paella pans imported from #Spain
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Paella Pans
8" - 60"
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#Paella #PaellaPans #Howtocook #PaellaRecipe #SeafoodPaella #Cooking #PaellaLovers #CookingOutdoors #OutdoorCooking #Saffron #Spain #Orlando #Florida #Seafood
She nailed all of the really important nuances such as the thickness of the rice at the end, the socarrat, the development of the sofrito, and the color. It's the real deal.
Having lived in Spain for almost 50 years, this method is very good
One suggestion:
Spanish chefs will often take the shrimp heads and crush and fry them in the oil first to flavour the oil, much like Indians flavour their oil with whole spices
My only real objection though would be the amount of garlic. It's left whole, so won't be as pungent, but still...
But anyone following this method is doing OK- they just need the skill/luck to achieve a great "socarrat", as they say in Catalan/Valenciano.....
Thank you for the tips Charlie! I’m always in search for the best paella recipes 🥘😁
I’ll definitely have to try out the shrimp heads on the next video! That would definitely elevate it to the next level.
As for the garlic, you’re right. I’ve since changed the recipe to include more garlic in the Paella.
I have used this paella video as a basis for all my paella dishes. Sarah's instructions for making the sofrito, the timing of adding ingredients, and especially the developing of the saccarot is spot on and invaluable. It has never failed in helping me impress my guests. Thanks many times over.
Hi Cheech! Thank you for supporting! We’ll be shooting another video next month with some new tips and tricks I’ve learned since then 🥰🥘😁
This is a great recipe and even better lesson on the technique of paella preparation! I have been using this as my "go to" technique for nearly 10 years. The results always wow our dinner guests!
Thank you for your support!!! We’ll be coming out with a new video soon!!!
Best authentic paella video out there. Goodjob!
Seven years later and this is is still my go to video every time I want to cook a seafood paella. I use a seafood stock left over from my neighbor’s crab boil. I reduce the liquid and freeze the stock.
We’re working on a new video soon!
I guess it's the first time I see a foreigner doing it right on youtube. Her style is quite typical from southern valencian comunity. Except the word "authentic" (which could be replaced by "traditional") everything is right. Keep up the good work
I bought my paella pan about four years ago and it's one of the best cooking tools I have. I modified the recipe by using only shrimp, scallops and sometimes fish, since I don't like clams and mussels. Most of the people I make it for have never had it but they always love it! Thanks for the great pan and the awesome recipes!
"Paella is about the rice", well said, you nailed it.
Most comprehensive video on paella I have seen and I have seen many. Using a grater for the onion and tomato is something I have seen done in Spain. Having made a couple, I had questions regarding timing. You answered them thoroughly. Also, I did not know about cooking sofrito until tomato was dark and toasting then smashing saffron. I'll be giving it another try this weekend. Thanks again.
yellowbird500 (7
Excellent instruction. Answered pretty much all of my questions.
So excited ! We just bought our pan and burner and can’t wait to try your easy to follow video, thanks Sarah
This video was so helpful. I followed this recipe exactly, only added some squid before adding the rice. Delish!
Sarah, you rock! Thank you for sharing all those little details/tips that we don’t see anywhere else. We were in Spain last summer and ate paella for four days consecutively! I can’t wait to cook your recipe with my kids to bring back those wonderful memories :)
I made this EXACT RECIPE for the fist time and DAMN THIS WAS SO DELICIOUS THANK YOU SARAH!
Just made this for the first time. Success!! Family enjoyed it and it was easy to follow. Thanks!!
That’s great to hear Scott! There’s nothing better than enjoying a paella with your family!
We’ll be uploading new recipes so make sure you look out for our new videos
First time seeing your videos. You are an excellent instructor. Thank you for sharing.
Excellent video. I have a paella pan from the company and will make my first paella soon. I feel that Sarah’s video is a great teaching aid for a first timer! I have watched many paella videos, but keep coming back to this one for instruction! Many thanks!!!
Thank you so much, Chris. I'm so glad you've found my video helpful!
We made this dish tonight. It was such a hit!!! My first time we had the crispy brown rice on the bottom of the pan (family was really digging to get the last bites of that). Thanks again for you great instructions! I guess I’m going to have to buy a bigger pan!
Great video! I've watched five other paella videos and you're the only one who took the time to tell people to listen for the "crackle" that lets you know the socarrat is forming. Actually hearing it in the video is very helpful!
I have an extra-large, party-sized pan I found in the Sete in the south of France. I'm going to use it this evening to make a seafood feast for friends.
Happy New Year!
Thank you so much and that’s an amazing find! A seafood paella to the best way to kickstart the New Year!
I love paella and this really helped me make it!!! Thanks Sarah!!!!!
About time I found a true, traditional recipe with focus on the right techniques instead of how much stuff can we put in here and, oh ya, some rice, too.
Additional and/or different proteins are great, everything from prawns to squid to rabbit or pheasant, all depending upon the region and what is available but all of it, anywhere you have it, should revolve around the basic foundation here. If the rice isn't right, it's not paella. :)
Thanks!
Thank you!!!
This is what I’m gonna follow. Thank you.
I like your demonstration! I like to follow your recipe after the lockdown! Thanks😊
amazing video Sarah...you should do more thank you so much...your customer Rob in Sault Ste Marie Canada!
Making Paella tomorrow, this video is so useful and very informative, thanks Sarah!
Please tag us @PaellaPans on Instagram!!!
This one of the best paella videos I've seen. Keep up the great work Sarah! (and I see that we have the same Bosch stove). Thank you!
Let me tell you that if this is the best paella video you've seen you have not even seen how a real paella is cooked.
doowoppyify gbvgvvv
Thanks for sharing details like 1/2" thickness, broth to rice ratio (now not afraid to add as much as 3:1), how to test for socarrat and 1/4 to 1/3 cups of rice per person.
Bibingka
I tried to make it as detailed as possible. We’ll be uploading content regularly from here on out so make sure to follow 😁
I rember my aunty cook for my family aunthetic paella so much yummy i mis her..😊
Thank you Sarah. This video is very helpful. Preparing for my first attempt and am hungry for paella.
Hi Karen, thank you for your support!!! Please tag us on our social media
You are totally right, the nest way to eat it is in the paella pan
Absolutely learned a lot, I am making seafood paella for Boxing Day get together tomorrow rather than traditional Christmas Day roasts and stuff. I have watched about 10 videos and read perhaps 20 versions of recipes to be on my game, I have never made this or anything remotely close. Your video has explained all of the contradictions I have come across between various recipes and methods, I’m all prepped and ready too go with just the level of confidence I need NOW that I watched your version. Thanks, merry Christmas and cheers from 🇦🇺 Australia.....we are great with the bbq not so much the paella pan but I’ll be changing all that tomorrow!
Well done. One of the better demonstrations of a classic type paella, the only question I have is why you didn’t partially grill(marcar) the shrimp/prawn before the onions n tomato.
very good recipe well explained. Thanks *
Thank you!!!
This video is fantastic!!! I cannot believe you have not continued uploading! this is so sad!!
Hi!!! Thank you for supporting!
We’ll be uploading new content regularly from now on and will be more responsive in the comments.
Happy Paella 🥘
Great, thank you so much. Going to give it a bash.
really interesting. it looks great. i will try it out tonight.
Barry
This looks amazing and looks delicious
Paella Looks amazing .., you steamed mussels to use for broth, do you discard the mussels
Or can you put those cooked mussels into paella at the end .
Yes you can put the cooked mussels into the paella towards the end
This is real deal from beginning to end. The dislikes on the video are nonsense. She evens shows you how to eat it.
Yummy, looks amazing 😋😋😋
Best paella on TH-cam!!
what happened to the mussels that were put in the pot to open up? Those mussels weren't used for the paella correct? Because I did notice that the mussels added to the pan were closed?? I'm curious if I can add more rice? Or would that make the layer too thick??
The mussels and clams in the paella stay in the paella. The clams and muscles in the pot are used as clam juice. You can also just buy a bottle of clam juice to use it In the paella. Just use half a bottle to a whole small bottle from the store.
You can add more rice however, the thinner the layer the more flavor you’ll have in each bite and it will also create better socarrat
Great video. Can you tell me what size paella pan you were using? I'm about to buy one and it would help to know if the pan you were using in this video was 13.5in, or 14in., or 15in. or larger. Thanks.
Hi Rick,
I used a 15” Carbon Steel Paella Pan. It makes about 3-5 servings.
www.paellapans.com/carbon-steel-paella-pans/
Sorry about the late response. We’ll be uploading new recipe videos from here on out. Thank you for your support!
Nice! My paella came out amazingly well thanks to your great video. This was my first time too! Can you do a video for another type, such as chicken? Thanks for sharing this authentic recipe with us.
Sorry for the late response! Hopefully you’ve continued to make amazing paellas throughout the years
@@paellapans - “late response” (it’s only been 10 years) 😂
And yes, I’ve made many more since then and have perfected it. Now I’m teaching others. 😝
Te amo. Cociname por favor 😢❤. Kidding aside dish is amazing thank you 🙏🏽 m doing it right now
Thank you 🙏
Ty great video
Sorry, sofrito has many different varieties. In paella valenciana many people make their sofrito with only grated tomatoes. It all depends on the dish and the region. I've never seen cilantro used in sofrito in Spain but I don't know everything.
very good!!!
Thank you!!! 😊
Great video, thank you for sharing!
May I ask why you didn't mince the garlic? do you eat them whole?? 😅
No but once they’re all cooked out it spreads like butter 🧈 😁
the trinity..soffrito..meriqua..all the same thing..different cultures and yes i know i misspelled ..sorry
Great video thanx, I do like to include the veggies
Hello I had one more question.. I see a lot of paella dishes has paprika. I noticed you did not use that ingredient.. Isn't it a staple to the dish??
Hi, yes add paprika to the paella. We’re Currently working on more content and updated recipes
Sarah I loved u recipe
I screwed up and bought an 18inch pan for paella, and have electric burners. Would this work in the oven or should I try to make on stove top and turn the pan?
You’re going to have to keep rotating the pan and watch it so it doesn’t burn on one side
You need to smash the garlic before putting it in, so it releases the flavor...
👏😍
Thx for the recipe..
That's only if your caribean... This is paella from Spain.
where do you get the lid?
Small Lids
www.paellapans.com/small-universal-aluminum-paella-pan-lids/
Large Lids
www.paellapans.com/large-universal-aluminum-paella-pan-lids/
Thank you for supporting! Sorry about the late response. We’ll be uploading new content regularly from now on and will be more responsive to questions in the comments.
Hi! How much water do you need if you use 1 1/2 cups Spanish paella rice?
4.5 cups of broth if using bomba rice
About a 3:1 ratio depending on the rice
Forgot peas and rosemary and parsley
So no paprika? I thought spices were also important?
Yes add some paprika!
You need more videos.
Never seen a paella cooked tbis way
Not in Spain anyway and ive had lots.... it should be a one pot dish..
This is a US version...
Hi Thomas, yes paella can be cooked in many different ways. We have many different techniques on our channel. Feel free to check it out
Actually I learned this method from a Spanish chef in Madrid. 😊The bottled clam juice, however, is a US touch, because it's easy to find in most US supermarkets and it gives an amazing boost of flavor to the mussel broth.
No onion, please, it sweetens the dish and makes the rice stickier... On the other hand, you use the right rice and no many Americans do it, so congrats. I am still pondering the clam juice, if you use a good fish stock you shouldn't need it...
(: Thank you because I would not use onions anyway ... I get sick on them!!!!! ... :( But I prefer the clam sauce over fish sauce!!!!! ... ☺
Hi Antonio, the onions help with the socarrat at the end. Have you tried the clam juice yet?
@paellapans plus it makes it taste better in many cultures. I've never had a problem getting a nice socarat using onions. Most of the liquid from the onion is cooked off so I find that a ridiculous reason. You can always use less broth. And unless you are using dried snails and dried seafood, you are adding way more water than what comes out of an onion anyway. If you're a good paella cook, you know how to adjust for moisture.
At the very minimum the garlic needs to be cut up finely or preferred that the garlic is put through a garlic press. But whole cloves isn't right. you might as well use garlic powder for what you did.
Hi Ralphia yes you’re right about that one. I’m now mincing the garlic for my paellas and it makes it so much better!
Inwould note that parasitism and SYMBIOSIS are not the same thing. Mutual benefit from biological cohabitation isnm not a form of parasitism
that is not sofrito, sofrito consist of onions, peppers, garlic, cilantro, recao and small sweet peppers
This is like saying salsa can only have a certain list of ingredients. Sofrito is a construct from which chefs riff on. There is no 'true' or 'correct' sofrito.
Arroz del senyoret, no paella.