I am Spanish, from Valencia, where Paella is originally from and I must say that this recipe is pretty accurate. I must say that we do not use those green beens, but a flat white bean we have in Valencia called Garrofón. Also the artichoke and garlic are optional but both add flavour and depth to the dish. Congrats Omar, it really looks like a real Paella!
Finally!! I am Spanish, and THIS is the closer to a good paella. Thank you for taking the time to do this, and show the world how amazing Spanish cuisine is. And you are doing it the right way. THANKS and LOVE from Spain!!!! :)
yeah - it's crazy, how many videos of "chiefs" appear on the net - all claiming to do it right and yet they are all so awfully wrong...... - THIS man does it right, no steering, no this and that.... - soccarat is being mentioned - perfect !!!
Boy that's the closest thing to a perfect Paella Valenciana I've seen out of Valencia, and that includes the rest of Spain. Made with a lot of respect and love for the recipe, congratulations, you should be proud.
Socarrat makes the difference between a normal paella and an exceptional paella. I am very happy and proud of the respect you have shown for the original recipe. Congratulations!
Years ago I was able to study in Spain and my host family prepared paella every Sunday afternoon. I looked forward to Sundays and loved it every single time. The difference is my host mother used seafood (mariscos) instead of chicken and rabbit. For those who are paella connoisseurs, which do you prefer, and why? I really like this chef. I looked and see he has a cookbook of Spanish tapas. Wow!
love how technical he is, he explains everything so nicely and kind of scientifically! he is a great cook, worked at el bulli, you can tell! keep them recipes coming!! great work!
I followed the instruction and my paella was really fine with a fine socarrat. The "do not stir" rule makes all the difference. Also the toasted saffron is really nice and from now on I will do the same for risotto and other dishes.
agree. I am not the fan of the Spanish cuisine at all. but following this nice guy's instructions I made it great. The ingredients are easy to be found here in Hong Kong. The flavor during cooking is so amazing... I am sure all my neighbors at nearby villas are jealous . This chef made my day!
Alexandro Rocca the "do not stir" rule is the key of the proper paella, its the difference between a good meal and an expensive cat food hahah i hope you enjoyed the meal ;)
He really used some amazing techniques. Proves that this is such an important part of the dish. You have to know what order to add ingredients, whether to stir or not, etc. Cant wait to try this.
Hemos ido al Barcelona por diez días y casi cada día comíamos paella. Es una comida maravillosa, fresca y perfecto por una compañía de amigos o parejas. Me gusta la cocina de España porque todos los ingredientes están frescos y porque estamos vecinos (soy de Grecia) donde la comida siempre está fresca y rica.
Hi Omar. I just made your Paella, item by item, and everything turned out just perfect. Incredible taste. You’re an inspiration to me. I love Spanish food and have made other tapas meals from your recipes. Thank you.
I’m originally of Spanish descent and I’ve grown up my entire life eating Paella. The first time I attempted to make paella on my own I followed this recipe and it was the BEST paella I’ve had! Amazing! I’ve been craving it every day ever since I made it!
Not only have you shown how to expertly cook this amazing dish but I appreciate all the extra comments about the different types of rice, toasting the saffron, using smoked paprika... Thank you.
A authentic spanish chef making an outstanding paella, no onion, no chorizo for once. Great job buddy! Estás haciendo un trabajo cojonudo Omar, espero que hagas más recetas npara este canal, a ver si perdemos el complejo de inferioridad que tenemos con la cocina italiana o la francesa y que todo el mundo pueda apreciar la cocina española real. Un saludo!
Jamies versions of this dish made all Spanish people cry 😭😭. This one however is absolutely fantastic 💯💯💯 ive see so many versions of this dish and this guy version has the absolute best reviews with glowing comments 🤩🤩 i can't wait to try it. 😋😋
FINALLY a REAL paella recipe in this channel and in TH-cam in general!!! And for those asking, yes, paella can be made with seafood or even mixing meat and seafood. Nice one!
@@locvu6185 In fact, in Valencia, we had several rice dishes. Some called paella, and some not, depending on the ingredients and way of cooking. Check out for 'arròs del senyoret', 'paella mixta', 'arròs al forn', 'paella de verduras', 'paella de marisco', 'arròs negre', 'paella al gusto'. The Valencian paella is the original one, as chef Omar has nicely done. But after civil war, it was made out of 'marjal rat' meat, a kind of rabbit from valencian coast.
Omar, i moved to Valencia, had to do a Paella, so pretty daunting. I followed your recipe and approach to the letter and it was truly amazing. When I toasted the saffron that surprised people and they loved the dish - so tasty - thank you
Soy Española y he de decir que tiene muy buena pinta y es una paella española. Todo depende de cada parte de España se añade algo , por ejemplo pimientos, garbanzos... y en vez de picar el ajo se le pone la cabeza de ajo frita en el centro de la paella, ah y lleva un poco de mas tomate. Pero por lo demás muy buen trabajo, felicidades!! :)
I did this recipe, the paella turned out UNBELIEVABLY DELICIOUS, I live in Spain and I was able to buy all of the necessary ingredients(saffron, the right rice for the recipe, etc.) and boy it was so gooood, I even had the "socarrat" on the bottom of my paella pan, thank you so much, Omar, we really loved it!!!!
Qué buen vídeo Omar! Muy bien explicado y yendo siempre al grano sin enrollarse demasiado. Explicar una receta de paella valenciana en ocho minutos tiene su mérito y que además tenga esa pinta! Me has inspirado para cocinar paella en casa.
Greetings from Zamora, Spain! :D (Por fin alguien que enseña cocina española de verdad y no el típico "X con chorizo". Entendedlo, no le echamos chorizo a todo.)
@@didac80 I'm Spanish and lived in Valencia for 11 years. I've eaten loads of paellas both homemade and in restaurants. This is the best one, believe me. Have you even given it a try?
We tried this method tonight for dinner, and it was amazing!! We are vegetarian, so we modified the recipe accordingly. But the method; hands down it created a beautiful paella for us. Thanks a lot!
@@piercepower9649 I think he used too much water as well I find 1 litre of stock for around 250g rice is enough as long as you watch the heat isn't too high the rice should cook well and still form the crispy bottom without getting burnt
@@piercepower9649 the rice that he used is the starchy kind, it absorbs a lot of water. that is why he specifically said Never to use long-grain types of rice because it won't behave the same and you will end up with soup
I made this exactly this way for my wife (para ella I guess). She loved it. After living in Spain for 8 years she said this was the best Paella she ever tasted. She's a very honest person
@@ivetterodriguez1994 It's typical to use artificial colorant, but I don't recommend it. I use turmeric (curcuma) instead. If you don't add too much, it gives the colour, but no turmeric flavour. Of course, you miss the essence of saffron, but saffron is not affordable for everyone.
I'm Valencian. I have made hundreds of paellas in my life. I can say this is one of the best I have never seen in the internet. There are several variants allowed by tradition. Indeed I am vegan since two years ago and I am cooking now a vegan version, which still is a great recipe. Congratulations for your recipe and the result.
Made this to ring in the new year (Happy 2020!) and it was absolutely delicious. Last summer I visited Valencia and ate a top notch paella Valenciana and this was just as good, if not better:) Also, I didn't have a proper paella pan and used a well seasoned cast-iron skillet and it cam out perfectly, socarrat and all. Thanks so much.
@belinda is better than your trash singer, u bish yet his accent seems distinctly Spanish and not Arabic. Probably to do with the fact that his fluent in Spanish and used it as a base for learning English? I don’t know. Maybe the Moroccan dialect is just that similar that it causes an accent that an English speaker can’t differentiate
@belinda is better than your trash singer, u bish I’m confused what your point is then. Sure he’s Moroccan, I wasn’t saying he wasn’t, but his accent, in English, is Spanish
You can use normal round rice instead of bomba, some food coloring instead of saffron and remove the artichoke. The most important thing is the rosemary and to brown the meat with a decent amount of olive oil(that's maybe the most expensive ingredient out of Spain).
That's the 1st REAL paella valenciana recipe that I’ve seen from a non-spanish channel. No ham. No chorizo. No beans. No pepper. P.S.: I'm from Valencia.
@Bob Taylor exacly... and that´s not true, even the artichokes is not an important ingredient, you can add it but is not the real paella valenciana... and garlic?? at least is cooked properly.
Hola, hice este plato y quedo muy bueno! Hice mi paella con pollo, chorizo y camarones. Tomó mucho tiempo hacerla pero estaba deliciosa. Muchas gracias por este video, me ayudó a hacer una gran comida!
My family works in the import of Saffron. Spanish saffron is actually some of the cheapest saffron in the world, as a whole. Afghan is generally the most expensive, but with that said there is a small region in Spain that produces a special type of saffron in La Mancha with low yields. This is a relatively expensive saffron compared to the other regions of Spain and it's a very high quality product. But the statement claiming Spanish saffron is the most expensive or finest or best or whatever is absolutely untrue. Mr. Oliver also stated that Saffron is as expensive as gold per ounce in another video a few years back, which is also untrue, as even the finest saffron on Earth is far below the price of gold per ounce, maybe a bit closer to the price of silver.
After watching countless videos on Paella, I can tell that you have it nailed down. We are throwing a party for 8 this Sat and we are going to roll with your help here given we have never cooked Paella before. Thanks for sharing you knowledge and giving us courage! Cheers
Thank you very much for this video!! I made a Paella yesterday for the family and it turned out fantastic!! The only issue I had was with the artisjok. It was too hard too handle. But further more it went out really fantastic!!
WOW! This looks magnificent (and I'm certain it's delicious). And, I'm sure the very charming Spanish man (with his beautiful accent) adds to the authentic flavor of this national dish.
***** I had to google who Monsanto were xD Anyway, this has nothing to do with any company, it's really basic: we do not have high enough yields and so we need to find ways to increase them.
I come from a Spanish family, My grandmother uses that exact same recipe, it was passed down to my mother and then she passed it on to me, I will pass it on to my children when my wife and I have kids in the future and keep our heritage alive 🇪🇸😁
Filipinos also have the same recipe as well, considering the fact that Spain🇪🇸 and the Philippines🇵🇭 share a culinary history together since the colonial age from 1521 to this very day.
For heretics like myself that like to add seafood to paella (clams/mussels/shrimp), you would add them at the same time Omar puts on the rosemary 6:02 and covers the pan, the 10 minutes steaming (5 on low and 5 resting) should be enough to cook them through.
Thanks, I just made some paella, I had different ingredients but really liked the explanation of how the rice and spices react and the texture to expect. Came out really tasty. Thx again!
@@vaazig NO CHORIZO EVER. Since the british discovered chorizo they put chorizo into EVERYTHING, like if it were ketchup. Fish dishes, paella, you name it! What´s wrong with you?... Oh well I´ll try it with my cereal in the morning...
@@flacidusrex9777 Entre tú y yo, piénsalo seriamente. Mucha gente le pone a la paella de carne costilla de cerdo, que le da muy buen sabor. Y también pimentón. Y yo pregunto..., qué es el chorizo sino carne de cerdo con pimentón...? No es una mezcla de sabores horrible, no puede estar malo , sólo que... no es nuestra paella, se nos haría un sabor extraño, no malo.
@@amparosan.y.7176 hahaha, aquí en el Reino Unido creen que el chorizo es un ingrediente esencial en la paella. Casi todos los supermercados venden paella y todos le ponen chorizo. Lo que es peor es que el chorizo que venden aquí es de muy poca calidad. Les encanta tanto el chorizo y nunca han probado uno bueno. Ni tan siquiera saben lo que es una chistorra.
I learned to make Paella from Espanolas in Valencia Spain in the 80's. Nice job on this instruction. The best way to know a fake is if they add onion to the dish. Never onion in a Paella, save the onion for Arroz con Pollo. I love the instruction on searing the meat and vegetables to build flavor. I must ask however, why so little of the tomato and why did you not make a sofrito in the pan? A sofrito is crucial to build the flavor base in a paella. And thank you for explaining that the saffron adds flavor as well. Too many consider saffron a colorant only and will substitute saffron with food coloring or turmeric.
Don't tell that to anyone in Valencia Spain. I'm no fan of snails in Paella but I've seen it done in Valencia by home cooks. Prawns? I think pretty much any sea creature is fair game in Paella, especially crustaceans.
Sara, eres valenciana? Hace muchos anos ya que vivi en Espana y he perdido contacto con todos los que conocían. Lo que no he perdido es mi pacion para la paella. De todos modos mucho gusto.
Drake Shattuck Some people do it, but it's not the original paella. And if they put any "sea creature" it's mostly what I call "arroz a banda". And.. Si, soy valenciana. Y la verdad es que me alegra mucho leer ese comentario tuyo, más diciendo que aún te gusta la paella. Nice to meet you too :)
I should openly thanks Omar, for infecting me with paella frenzy. Now I am addicted to paellanize Indonesian food (rendang, mendhol tempe, gulai, etc) ;)
Si, efectivamente, esto sí que es una paella!!!... y no las barbaridades que he visto en otros canales no españoles... Soy de Alicante y aquí todos los fines de semana comemos paella! Un saludo!!
This is why foodtube is top class. Speaking of broadly Mediterranean dishes, I'm heading to Croatia with herself soon, any tips on what to try lads and lasses?
James O'Sullivan It depends on which parts you are going to visit, but I suspect you are going to the coast, so try the seafood - it's spectacular. Only don't go to cheap-looking touristy places, they serve rubbish food like frozen squid and french fries - look for slightly better restaurants or simple "konoba" that will have the freshest and tastiest food every time. Also, try the wine. "Plavac" is my favorite red. And you can also find extraordinary pasta dishes, game, fresh wild vegetables and greens... All in all, a lot of really good food. We Croatians do know how to eat and drink well.
James O'Sullivan During my stay in Croatia I ate the octopus salad every day. It's absolutely amazing. Once I had octopus stew with potatoes and some other vegetables and I loved it. If you like honey then be sure to try some tangerine honey, I bought mine on the way to Dubrovnik, there are people selling it on the side of the road.
Omar! como valenciano e de decir que es la auténtica y tradicional paella valenciana, a falta del garrofón. Genial, es difícil encontrar la auténtica receta en internet! un saludo! Hi Omar, I'm from Valencia and I must say this is the real and traditional paella recipe, and how it must be done. It is hard to find a good paella recipe on the internet. Nice and good looking, like mines on sunday ;)
+Jacobo Mompo :Yo soy Valenciana y la alcachofa y habas no se usa de ingredientes , no es por ser puntillosa pero igual la gente cree que esta es la receta tradicional y por lo demás lo es , pero alcachofa y habas no forman parte de la paella tradicional ... ni de ninguna que yo haya visto
+Olimpia Hernandez Aguelo Pocas paellas has probado , muchísima gente le pone alcachofa esta dentro de los ingredientes que se suele poner en la paella 100% Valencia
Pocas dice...... la tradicional no lleva de ingrediente la alcachofa, que se le puede anadir... si claro , pero entonces no es la tradicional , ponte co mo quieras
+Alejandro R.C Yo soy de Sueca y la alcachofa y las habas se ponen cuando quieres hacer una paella de invierno, es decir, cuando vas a hacerla aposta con habas y alcachofas, normalmente no se ponen ni alcachofas ni habas, ni tampoco romero...hablo de la receta tradicional basica, la que vemos en el video tiene que estar para chuparse los dedos pero no es la autentica receta.
Beautiful... I love learning about traditional dishes from multiple cultures, and I would love to try this, it looks amazing and I’m sure it smells fantastic.
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Wasn't sure at first if it was going to be a real spanish cook. But when he said "e-spain" and "let's e-start" i was satisfied :D
hes half morrocan
@@robertogiuntoli7527 makes sense. Was hardly to believe he'd be Spanish with a name like Omar Ali.
@@robertogiuntoli7527 Morocco is not middel eastern
Very funny you are
The name of the country is E-spaña, so it makes sense to pronounce E-spain. But I see what you meant anyway.
I am Spanish, from Valencia, where Paella is originally from and I must say that this recipe is pretty accurate. I must say that we do not use those green beens, but a flat white bean we have in Valencia called Garrofón. Also the artichoke and garlic are optional but both add flavour and depth to the dish. Congrats Omar, it really looks like a real Paella!
+Juan Ig. Ramón thanks for the info!
+Juan Ig. Ramón Is saffron a must or is there an acceptable alternative to the herb?
It's a must if you want to try the real recipe.
Saffron is a must. The biggest must of the dish next to the rice ;)
Garrofón es difícil de conseguir en Madrid, no te digo ya en Inglaterra.
Finally!! I am Spanish, and THIS is the closer to a good paella. Thank you for taking the time to do this, and show the world how amazing Spanish cuisine is. And you are doing it the right way. THANKS and LOVE from Spain!!!! :)
Sara Ferrero He forgot the chorizo!
No chorizo
Me It’s not traditional
Chorizooooo
We love Spain's food too!
Thanks Spanish John Snow, it tasted great
Wooooow true!!
rofl. I thought the same thing.
Juan Nieve*
He's called Jon Nieve in the Spanish translation, I'm not kidding.
+jmiquelmb and Juan Niebe in the Philippines
Finally someone who does it the right way, congrats from Valencia, Paella birthplace ☺
yeah - it's crazy, how many videos of "chiefs" appear on the net - all claiming to do it right and yet they are all so awfully wrong...... - THIS man does it right, no steering, no this and that.... - soccarat is being mentioned - perfect !!!
@niels vogt steering????
Theres traditional and non traditional Paella. There's really no right way.
It looks truly fantastico!
Mr.305 Exactly
Boy that's the closest thing to a perfect Paella Valenciana I've seen out of Valencia, and that includes the rest of Spain. Made with a lot of respect and love for the recipe, congratulations, you should be proud.
Pero en la comunidad Valenciana es donde se hace la mejor 😅😅
@@oscarmartinez7355 Could you please share more details about your paella pan, I've been searching for this kinda of pan for years
@@davidwang6056 the name is "paellera"
@@ekain3485 the name is paella*
@@thornex6082 más gente le llama paellera, te pongas como te pongas🤣🤣
Socarrat makes the difference between a normal paella and an exceptional paella.
I am very happy and proud of the respect you have shown for the original recipe.
Congratulations!
Spanish food is so sophisticated and humble at the same time. It's absolutely delicious. Please bring more Spanish recipes.
Years ago I was able to study in Spain and my host family prepared paella every Sunday afternoon. I looked forward to Sundays and loved it every single time. The difference is my host mother used seafood (mariscos) instead of chicken and rabbit. For those who are paella connoisseurs, which do you prefer, and why? I really like this chef. I looked and see he has a cookbook of Spanish tapas. Wow!
This is one of the most authentic paella recipes I've seen. The rest on TH-cam are more like seafood risotto! This guys technique can't be faulted.
Risotto has a totally different technique and it is not second to Paella. Maybe it wasn't in your intentions, but you showed no respect...
love how technical he is, he explains everything so nicely and kind of scientifically! he is a great cook, worked at el bulli, you can tell! keep them recipes coming!! great work!
Scientifically? He didn't even mention the Maillard reaction and reduction that produces the socarraet.
I'm from Valencia (Spain) and this is a completly real paella!! 100%
paco ernesto I just got home from after living in Valencia for about 9 months. Miss the paellas already 😭
Garrofon is missing but it is difficult to find if you are not from Spain
@@leolano3229 Yeeees!
My grandma used to make it. She passed before I could try it. My mom's side is from Spain. 🇪🇸 I want to try this dish.
Casi, que quite el ajo i tot bé.
Edito. Y si en vez de usar caldo usa agua, mejor, la paella con agua y no con caldo.
I followed the instruction and my paella was really fine with a fine socarrat. The "do not stir" rule makes all the difference. Also the toasted saffron is really nice and from now on I will do the same for risotto and other dishes.
agree. I am not the fan of the Spanish cuisine at all. but following this nice guy's instructions I made it great. The ingredients are easy to be found here in Hong Kong. The flavor during cooking is so amazing... I am sure all my neighbors at nearby villas are jealous . This chef made my day!
This guy is one of the best spanish food chef in UK ; he appears in several gordon ramsay's emissions!
The reason you are not a fan of Spanish cuisine is because there are next to know good Spanish restaurants outside Spain
Alexandro Rocca the "do not stir" rule is the key of the proper paella, its the difference between a good meal and an expensive cat food hahah i hope you enjoyed the meal ;)
in risotto you want the starch to be released to have a softer less hard risotto. you have to stir it otherwise it will be crap
He really used some amazing techniques. Proves that this is such an important part of the dish. You have to know what order to add ingredients, whether to stir or not, etc. Cant wait to try this.
Its crazy how this is on Jamie's page, yet his own recipe coudnt be any further from this! Lovely and authentic looking here
As a Valencian, I can say this is one of the best recipes I've seen in youtube!
I tried Paella for the first time in Palma, with sangria, and I was so amazed, that this is the foremost dish ....anywhere... totally delicious
Palma de Mallorca? Unfortunately the overtourism, mostly by Germans, pretty much ruined the place.
Hemos ido al Barcelona por diez días y casi cada día comíamos paella. Es una comida maravillosa, fresca y perfecto por una compañía de amigos o parejas. Me gusta la cocina de España porque todos los ingredientes están frescos y porque estamos vecinos (soy de Grecia) donde la comida siempre está fresca y rica.
Try to make It at home. This recipee IS way better than what they usually serve in Barcelona
Hi Omar. I just made your Paella, item by item, and everything turned out just perfect. Incredible taste. You’re an inspiration to me. I love Spanish food and have made other tapas meals from your recipes. Thank you.
I’m originally of Spanish descent and I’ve grown up my entire life eating Paella. The first time I attempted to make paella on my own I followed this recipe and it was the BEST paella I’ve had! Amazing! I’ve been craving it every day ever since I made it!
I wanna try yours now 😋.
Genial 👏, me alegro por ti! Congratulations ✨!
@@crackmanjones1710 i bet you do
@@dogsofgore7708 did you try the Jizz I left in your moms mouth?
Not only have you shown how to expertly cook this amazing dish but I appreciate all the extra comments about the different types of rice, toasting the saffron, using smoked paprika... Thank you.
I have got to stop watching this stuff in the middle of the night. Bloody starving now!
A authentic spanish chef making an outstanding paella, no onion, no chorizo for once. Great job buddy!
Estás haciendo un trabajo cojonudo Omar, espero que hagas más recetas npara este canal, a ver si perdemos el complejo de inferioridad que tenemos con la cocina italiana o la francesa y que todo el mundo pueda apreciar la cocina española real.
Un saludo!
bustixaniego ahora habla en francés, te falta ese por que has hablado inglés y el español y se nota el traductor 😉😉
Jamies versions of this dish made all Spanish people cry 😭😭. This one however is absolutely fantastic 💯💯💯 ive see so many versions of this dish and this guy version has the absolute best reviews with glowing comments 🤩🤩 i can't wait to try it. 😋😋
FINALLY a REAL paella recipe in this channel and in TH-cam in general!!! And for those asking, yes, paella can be made with seafood or even mixing meat and seafood. Nice one!
Thank you for answering that. I see a lot of arguments about mixing meat in paella.
@@locvu6185 In fact, in Valencia, we had several rice dishes. Some called paella, and some not, depending on the ingredients and way of cooking. Check out for 'arròs del senyoret', 'paella mixta', 'arròs al forn', 'paella de verduras', 'paella de marisco', 'arròs negre', 'paella al gusto'. The Valencian paella is the original one, as chef Omar has nicely done. But after civil war, it was made out of 'marjal rat' meat, a kind of rabbit from valencian coast.
@@ladelafalda Thank you for explaining that. I will check out the other dishes!
Really like this guy, would love to see more videos from him
Omar, i moved to Valencia, had to do a Paella, so pretty daunting. I followed your recipe and approach to the letter and it was truly amazing. When I toasted the saffron that surprised people and they loved the dish - so tasty - thank you
This is amazing. I'm from the West Indies and we have a similar dish called Pellau. The ingredients used are different but the concept is the same.
Jael Patrick: Other places in the world call it Pilaf, Pulav, Polao, Pulao... from Turkey to Georgia, Middle East to India...
Where abouts? I live in Virgin Islands!
@@karabellamente191 Hello! Trinidad and Tobago 🇹🇹🙌🏽
Soy Española y he de decir que tiene muy buena pinta y es una paella española. Todo depende de cada parte de España se añade algo , por ejemplo pimientos, garbanzos... y en vez de picar el ajo se le pone la cabeza de ajo frita en el centro de la paella, ah y lleva un poco de mas tomate. Pero por lo demás muy buen trabajo, felicidades!! :)
I did this recipe, the paella turned out UNBELIEVABLY DELICIOUS, I live in Spain and I was able to buy all of the necessary ingredients(saffron, the right rice for the recipe, etc.) and boy it was so gooood, I even had the "socarrat" on the bottom of my paella pan, thank you so much, Omar, we really loved it!!!!
Im from Valencia, and thats almost perfect paella recipe. Great work Omar!
Loved this! Omar is a real genuine and very lovable guy. Great recipe!
Qué buen vídeo Omar! Muy bien explicado y yendo siempre al grano sin enrollarse demasiado. Explicar una receta de paella valenciana en ocho minutos tiene su mérito y que además tenga esa pinta! Me has inspirado para cocinar paella en casa.
Omar you are a great teacher! Love how you explain each step !
Greetings from Zamora, Spain! :D
(Por fin alguien que enseña cocina española de verdad y no el típico "X con chorizo". Entendedlo, no le echamos chorizo a todo.)
Have been cooking along to this recipe for over 5 years and it has delivered so many nice moments with my family and friends. Thank you!
This looks like the best Paella dish in the history of forever!!!!! Good work, Omar. WANT!!!
DJ BBQ yikes.
I can guess you have not seen many paellas, my friend.
This is your average looking paella
Best!? Looks like someone haven't tasted many food.
@@didac80 I'm Spanish and lived in Valencia for 11 years. I've eaten loads of paellas both homemade and in restaurants. This is the best one, believe me. Have you even given it a try?
We tried this method tonight for dinner, and it was amazing!! We are vegetarian, so we modified the recipe accordingly. But the method; hands down it created a beautiful paella for us. Thanks a lot!
so you ruined it?
Trust the chef who tells you that "socarrat" is the best part of the paella
It really is!! 🤣🤣 We have Spanish friends and we have been told stories about how her and her brother would fight over it 😂
Persians/Iranian have a kind of "socarrat" too, it's called, "tahdig." I am an old person, but find that Omar is a good cook and so handsome too.
@@12mimma god yes! This way of cooking is the way to make cultured women fall in love.
I need to move to Spain and start hustling Saffron... stuffs expensive
1.5 Litre of water with 250g of rice -- that is hardly correct is it ??
@@piercepower9649 I think he used too much water as well I find 1 litre of stock for around 250g rice is enough as long as you watch the heat isn't too high the rice should cook well and still form the crispy bottom without getting burnt
@@piercepower9649 the rice that he used is the starchy kind, it absorbs a lot of water. that is why he specifically said Never to use long-grain types of rice because it won't behave the same and you will end up with soup
@@piercepower9649 It´s wrong
I am.going to plant suffron in my garden
Best paella recipe ever! Have made it many times, simple but so delicious. Thank you!
Thank you Jamie for introducing this talented Spanish youngster so versatile with paella cooking
"I'm Omar ... and I have been cooking Spanish food since I was a little Allibhoy."
MightyBassian Lol
As a Spaniard.. I can't stop laughing at your comment 😂
👌🤣🤣🤣🤣👍🍻
Very funny!
Ooh I cant stop laughing.....
It's gratifying to see this dish done correctly for once. Bravo!
Robert J. Holtz what?
I made this exactly this way for my wife (para ella I guess). She loved it. After living in Spain for 8 years she said this was the best Paella she ever tasted. She's a very honest person
Paella is amazing, my mother makes it exactly like this nearly everyday, though saffron is used once a month.
What do you use most days?
@@ivetterodriguez1994 It's typical to use artificial colorant, but I don't recommend it. I use turmeric (curcuma) instead. If you don't add too much, it gives the colour, but no turmeric flavour. Of course, you miss the essence of saffron, but saffron is not affordable for everyone.
Ok, this is the real deal, exactly as it's done in Valencia. Well done!
I'm making my third paella right now based on this video. Best instructions I've ever come across.
I'm Valencian. I have made hundreds of paellas in my life. I can say this is one of the best I have never seen in the internet. There are several variants allowed by tradition. Indeed I am vegan since two years ago and I am cooking now a vegan version, which still is a great recipe. Congratulations for your recipe and the result.
Made this to ring in the new year (Happy 2020!) and it was absolutely delicious. Last summer I visited Valencia and ate a top notch paella Valenciana and this was just as good, if not better:) Also, I didn't have a proper paella pan and used a well seasoned cast-iron skillet and it cam out perfectly, socarrat and all. Thanks so much.
Love how his accent gets more and more Spanish as he progresses...
@belinda is better than your trash singer, u bish but his name is "TheSpanishChef"
@belinda is better than your trash singer, u bish yet his accent seems distinctly Spanish and not Arabic. Probably to do with the fact that his fluent in Spanish and used it as a base for learning English? I don’t know. Maybe the Moroccan dialect is just that similar that it causes an accent that an English speaker can’t differentiate
@belinda is better than your trash singer, u bish I’m confused what your point is then. Sure he’s Moroccan, I wasn’t saying he wasn’t, but his accent, in English, is Spanish
@@commanderkei9537 don't worry, they didn't have a point
3 seconds in I already knew I couldn’t afford this recipe
True 😂😂
😅😂😂😂😭
It doesn’t need to be expensive , you can buy the paella mix in any supermarket for around 5 bucks serves 6 then use meats and veggies at hand.
Have a go at making the african cousin, Jollof Rice; or the american cousin, Jambalaya. Both are like Paella but less fancified.
You can use normal round rice instead of bomba, some food coloring instead of saffron and remove the artichoke. The most important thing is the rosemary and to brown the meat with a decent amount of olive oil(that's maybe the most expensive ingredient out of Spain).
That's the 1st REAL paella valenciana recipe that I’ve seen from a non-spanish channel.
No ham.
No chorizo.
No beans.
No pepper.
P.S.: I'm from Valencia.
Well done you.
@Bob Taylor exacly... and that´s not true, even the artichokes is not an important ingredient, you can add it but is not the real paella valenciana... and garlic?? at least is cooked properly.
Jajajaa es verdad
Rard seafood paella is not paella valenciana, they are different paellas... different recipes and ingredients. But is a nice one!
Rard i hope you have the chance to go Valencia and try the original one, for sure you will love it! Xx
Hola, hice este plato y quedo muy bueno! Hice mi paella con pollo, chorizo y camarones. Tomó mucho tiempo hacerla pero estaba deliciosa. Muchas gracias por este video, me ayudó a hacer una gran comida!
My family works in the import of Saffron. Spanish saffron is actually some of the cheapest saffron in the world, as a whole. Afghan is generally the most expensive, but with that said there is a small region in Spain that produces a special type of saffron in La Mancha with low yields. This is a relatively expensive saffron compared to the other regions of Spain and it's a very high quality product. But the statement claiming Spanish saffron is the most expensive or finest or best or whatever is absolutely untrue. Mr. Oliver also stated that Saffron is as expensive as gold per ounce in another video a few years back, which is also untrue, as even the finest saffron on Earth is far below the price of gold per ounce, maybe a bit closer to the price of silver.
exactly what i was wondering about! spanish saffron is certainly almost the cheapest i know of!
Caramelized rice? Is he talking about "socarrat"? OMG, he is!
THIS is the real deal, people!
After watching countless videos on Paella, I can tell that you have it nailed down. We are throwing a party for 8 this Sat and we are going to roll with your help here given we have never cooked Paella before. Thanks for sharing you knowledge and giving us courage! Cheers
This chef is awesome, detailed, and straight to the point. I would definitely love to see more of Chef Omar.
Greetings from Saudi Arabia!
Absolutely Deeeelicious , Thank you Omar for this easy and clear instructions.
So informative. As if my mama was teaching me. Omar is nice to listen to because he does not preach, he just explains.
Love it! YES, YES I want more Spanish dishes.
Thank you very much for this video!! I made a Paella yesterday for the family and it turned out fantastic!! The only issue I had was with the artisjok. It was too hard too handle. But further more it went out really fantastic!!
WOW! This looks magnificent (and I'm certain it's delicious). And, I'm sure the very charming Spanish man (with his beautiful accent) adds to the authentic flavor of this national dish.
This guy talks about el socarrat, proof that its legit!
Es español...
@@osilloosillo7007 "soccarat" isnt "Espanol." It comes from IRAN and the word is tadig. It was brought to Spain when Muslims whipped you like a slave
@@MrAhuraMazda :facepalm:
@@MrAhuraMazda He means Omar is Spanish
MrAhuraMazda187 socarrat is a valencian word wich is the lenguage of Valencia
I hope someday we can genetically create more saffron so it can get cheaper. Makes things taste SO GOOD
Prince David I hope someday we will stop to do things genetically and respect nature : )
***** Genetic modification is the only way of fighting starvation.
Yin Yang I am not agree, this is not true. It is what Monsanto and similars want to us to believe.
***** You do know that we have been genetically modifying plants for thousands of years right? Its called selective breeding.
***** I had to google who Monsanto were xD Anyway, this has nothing to do with any company, it's really basic: we do not have high enough yields and so we need to find ways to increase them.
I come from a Spanish family, My grandmother uses that exact same recipe, it was passed down to my mother and then she passed it on to me, I will pass it on to my children when my wife and I have kids in the future and keep our heritage alive 🇪🇸😁
Filipinos also have the same recipe as well, considering the fact that Spain🇪🇸 and the Philippines🇵🇭 share a culinary history together since the colonial age from 1521 to this very day.
i was watching "the final table" and I saw them making Paella, I immediately fell in love. Now here just the chicken made me hungry :)
Final Table inspired us as well. Paella is reducing as I type.
Omar Allibhoy. Please more recipe, nice job.
For heretics like myself that like to add seafood to paella (clams/mussels/shrimp), you would add them at the same time Omar puts on the rosemary 6:02 and covers the pan, the 10 minutes steaming (5 on low and 5 resting) should be enough to cook them through.
Thanks, I just made some paella, I had different ingredients but really liked the explanation of how the rice and spices react and the texture to expect. Came out really tasty. Thx again!
David Hughes did you make sure to add juicy chorizo?
@@vaazig
Desde cuando se pone chorizo en la paella?
Eso sería una mezcla de sabores horrible
@@vaazig NO CHORIZO EVER. Since the british discovered chorizo they put chorizo into EVERYTHING, like if it were ketchup. Fish dishes, paella, you name it! What´s wrong with you?... Oh well I´ll try it with my cereal in the morning...
@@flacidusrex9777 Entre tú y yo, piénsalo seriamente. Mucha gente le pone a la paella de carne costilla de cerdo, que le da muy buen sabor. Y también pimentón. Y yo pregunto..., qué es el chorizo sino carne de cerdo con pimentón...? No es una mezcla de sabores horrible, no puede estar malo , sólo que... no es nuestra paella, se nos haría un sabor extraño, no malo.
@@amparosan.y.7176 hahaha, aquí en el Reino Unido creen que el chorizo es un ingrediente esencial en la paella. Casi todos los supermercados venden paella y todos le ponen chorizo. Lo que es peor es que el chorizo que venden aquí es de muy poca calidad. Les encanta tanto el chorizo y nunca han probado uno bueno. Ni tan siquiera saben lo que es una chistorra.
I learned to make Paella from Espanolas in Valencia Spain in the 80's. Nice job on this instruction. The best way to know a fake is if they add onion to the dish. Never onion in a Paella, save the onion for Arroz con Pollo. I love the instruction on searing the meat and vegetables to build flavor. I must ask however, why so little of the tomato and why did you not make a sofrito in the pan? A sofrito is crucial to build the flavor base in a paella. And thank you for explaining that the saffron adds flavor as well. Too many consider saffron a colorant only and will substitute saffron with food coloring or turmeric.
POR FIN! (finally) Paella instruction on the internet that is credible.
Drake Shattuck I'll just add something, not bad. Other way to know if it's fake it's if they add things like prawns, snails...
Don't tell that to anyone in Valencia Spain. I'm no fan of snails in Paella but I've seen it done in Valencia by home cooks. Prawns? I think pretty much any sea creature is fair game in Paella, especially crustaceans.
Sara, eres valenciana? Hace muchos anos ya que vivi en Espana y he perdido contacto con todos los que conocían. Lo que no he perdido es mi pacion para la paella. De todos modos mucho gusto.
Drake Shattuck Some people do it, but it's not the original paella. And if they put any "sea creature" it's mostly what I call "arroz a banda". And.. Si, soy valenciana. Y la verdad es que me alegra mucho leer ese comentario tuyo, más diciendo que aún te gusta la paella. Nice to meet you too :)
I made it today, added calamar, shrimps and mussel. it was the best paella ever. Thank you
I should openly thanks Omar, for infecting me with paella frenzy.
Now I am addicted to paellanize Indonesian food (rendang, mendhol tempe, gulai, etc)
;)
Worked perfect, my wife was thoroughly surprised. Thank you !
As long as it isn't with chorizo, it's goooood 👏🏼
Really really professional recipe
I matched with this guy on tinder haha, he is actually a cool easygoing guy 😂
Why didn't you marry him for a lifetime of paella. 😂
Nice he's a cutie
You are soooo goood. How it went
is his bed skill comparable to cooking?
@@agnesakne4409 You judge men on how good they're in bed? Lame
Oh my! Look how this guy is proud of the quality of his saffron😂, loves from IRAN❤️🇮🇷
Si, efectivamente, esto sí que es una paella!!!... y no las barbaridades que he visto en otros canales no españoles... Soy de Alicante y aquí todos los fines de semana comemos paella! Un saludo!!
*I'd enjoy seeing a sea food version of a paella, thanks Jamie!*
+Ralphie_Boy
I think anyone can add their own kind of meat or sea food.
best to just fo this and use seafood in place of meat.
+Ralphie_Boy there are other paella recipes wich replace rabbit with oysters, shrimps, kanikama and squid too.
+Ralphie_Boy what county is this food from
The dish is from Spain!
+Ralphie_Boy The dish is not from Spain, is from València, and rice with things it's not paella
Your auntie must be really proud of you boy.. I would love to see how you make seafood paella..
Made the absolute best paella I've ever made! had no idea paella could taste so good! Thank you ❤
This is why foodtube is top class. Speaking of broadly Mediterranean dishes, I'm heading to Croatia with herself soon, any tips on what to try lads and lasses?
James O'Sullivan It depends on which parts you are going to visit, but I suspect you are going to the coast, so try the seafood - it's spectacular. Only don't go to cheap-looking touristy places, they serve rubbish food like frozen squid and french fries - look for slightly better restaurants or simple "konoba" that will have the freshest and tastiest food every time. Also, try the wine. "Plavac" is my favorite red. And you can also find extraordinary pasta dishes, game, fresh wild vegetables and greens... All in all, a lot of really good food. We Croatians do know how to eat and drink well.
James O'Sullivan During my stay in Croatia I ate the octopus salad every day. It's absolutely amazing. Once I had octopus stew with potatoes and some other vegetables and I loved it. If you like honey then be sure to try some tangerine honey, I bought mine on the way to Dubrovnik, there are people selling it on the side of the road.
I prefer lasses myself, but to each their own.
Go to the coast and try all the fresh seafood you can get!
loki2240 Haha :)
Fantastic, thank you! We have Italian on this channel, and now Spanish!
We have the same dish in the middle east and also served with lemon on the side. Amazing!
It's so cute how he adds an e before words that start with an s 😍😍
Aysia Milaan no
YES
You sound turned on Jeffrey. It's perfectly fine :)
youre right! i am. But its not a bad thing!
Haha "give it a little e stir" so funny
Finally an accurate paella recipe video in English!
the best home made paella ever, i used risotto rice, and only 0,2 grams spanish safran. Superb..!!
your accent is beeeaaaauuuutifullll😚😚
layla za - It's fake. He learned it on holiday in Barcelona so he could pick up girls. Jk
MARK K. whatsoever Mark..people judge what they see
layla za - I was only kidding! His accent fantastic!! Lol
MARK K. you have such a wicked sense of humour😃😃😃😃in a way you make me believe what you say😜
MARK K. It's genuine. I have a similar accent and it always makes me feel a bit self conscious when talking in English
I made this and it turned out great, thank you! Even if I did set off the smoke alarm caramelising the meat 😂
The tip about not stirring it once you add the rice in is great, what a game changer. Always used to get a stodgy paella before this
I just made it. It was delicious!
Very nice Omar, that looks great!
Ole,,, porfin un video de un angloparlante que hace un arroz en condiciones y con conocimiento , saludos desde Alicante , España
i'm stunned! first of all: amazing recipe and secondly, its the cook from ramsay's best restaurant - former el bulli apprentice!
No se nada, Jon Esnó.
Por fin un vídeo que sigue con cariño y respeto la receta.
Enhorabuena desde Valencia
Omar! como valenciano e de decir que es la auténtica y tradicional paella valenciana, a falta del garrofón. Genial, es difícil encontrar la auténtica receta en internet! un saludo!
Hi Omar, I'm from Valencia and I must say this is the real and traditional paella recipe, and how it must be done. It is hard to find a good paella recipe on the internet. Nice and good looking, like mines on sunday ;)
+Jacobo Mompo :Yo soy Valenciana y la alcachofa y habas no se usa de ingredientes , no es por ser puntillosa pero igual la gente cree que esta es la receta tradicional y por lo demás lo es , pero alcachofa y habas no forman parte de la paella tradicional ... ni de ninguna que yo haya visto
+Olimpia Hernandez Aguelo Pocas paellas has probado , muchísima gente le pone alcachofa esta dentro de los ingredientes que se suele poner en la paella 100% Valencia
Pocas dice...... la tradicional no lleva de ingrediente la alcachofa, que se le puede anadir... si claro , pero entonces no es la tradicional , ponte co
mo quieras
+Alejandro R.C Yo soy de Sueca y la alcachofa y las habas se ponen cuando quieres hacer una paella de invierno, es decir, cuando vas a hacerla aposta con habas y alcachofas, normalmente no se ponen ni alcachofas ni habas, ni tampoco romero...hablo de la receta tradicional basica, la que vemos en el video tiene que estar para chuparse los dedos pero no es la autentica receta.
+ jacobo mompo **he
The best of the video: "Socarrat" hehehehe As a valencian, I'm proud of you
Please, do Gachamiga
Beautiful... I love learning about traditional dishes from multiple cultures, and I would love to try this, it looks amazing and I’m sure it smells fantastic.
@Omar: Thank you for making and sharing this video. This meal looks delicious!
Please make more Spanish recipes and your own channel at that.😊