In all my 67 years I've never heard an Englishman pronounce the T in 'softens' . Now I have. The world is full of surprises. Your paella looks wonderful by the way.
Dom Pedro (Peter) I watched it again because I have been gathering ingredients all week to make a seafood paella tomorrow 08/08/2021). Good video Saludos and hugs from Rio de Janeiro, Brasil. Greg
Yay! Finally another video and a thoroughly enjoyable one as well. Superb recipe and hats off to another true on sight culinary feat! I remember Rosas and Cadaqués so well. Very fond memories of long ago. Fantastic seafood and beautiful area. What a delight that you chose there to feature another excellent video! Thank you!!
Your recipe makes more sense about the real “paella” I loved the fact that you fried garlic, onion and the rest of the vegetables, also the seafood one by one finishing up with the boiling broth from the 🦐 langostinos🙏🏼
I think that wine was El Coto...very nice wine. 100% Tempranillo grape as I recall. Fruity-berry, smooth, a touch of spice...perhaps vanilla. Delicious wine. For me, I enjoy Marqués de Riscal Rosé with seafood...lovely 'onion skin' or light peach colour. Blend of Tempranillo and two others...can't remember just now. Are you still in Spain...somewhere?
Yes, it was a Coto, I couldn't agree more. I had one the other day after some local rubbish in Murcia and the difference was striking!I'm at home in Mallorca right now, but setting off for more adventures next week.
Thanks again for these videos Pete, - i find myself binge watching your cataloque these days, so please do keep them coming, or i risk running out. lol And what a mad hatter good old salvador sounds like! ,D On a more serious note, I have seen some of your videos from the south of France, but are you by any chance considering venturing further east and down la cote d'azzure?? By that i am of course thinking of La Liguria. Besides the over turisty cinque terre, It is in general a wondefully overlooked region, also gastronomically. And in terms of pure aesthetics and history, i reckon it holds it's own vs the more hyped top spots of Europe as well. Salutations from Denmark (but for a long time before that , italy), Claus
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Sooo happy to find one from Spain that speaks English!🙏🙏🙏
This absolutely makes my mouth water. Very nicely executed!
Glad I found this. TV quality. Well presented. You need your own show:)
In all my 67 years I've never heard an Englishman pronounce the T in 'softens' . Now I have. The world is full of surprises. Your paella looks wonderful by the way.
Maybe the T in "softens" was feeling a bit left out!
Thanks for tuning in and for you kind comment :)
What a wonderful start to my Sunday morning to see your video. Thank you so much
Dom Pedro (Peter) I watched it again because I have been gathering ingredients all week to make a seafood paella tomorrow 08/08/2021). Good video Saludos and hugs from Rio de Janeiro, Brasil. Greg
Greg, tell us how your paella came out.
Yay! Finally another video and a thoroughly enjoyable one as well. Superb recipe and hats off to another true on sight culinary feat! I remember Rosas and Cadaqués so well. Very fond memories of long ago. Fantastic seafood and beautiful area. What a delight that you chose there to feature another excellent video! Thank you!!
Thanks so much!! Do you live anywhere near?
woW looking soo yummy!!!
i dscovered ur channel thru River. luv from Philippines 😗 This dish is popular here and cooked on special occasions!!
Looks so delicious
Great recipe pete
One of my favourites. 👏🥰
Your recipe makes more sense about the real “paella” I loved the fact that you fried garlic, onion and the rest of the vegetables, also the seafood one by one finishing up with the boiling broth from the 🦐 langostinos🙏🏼
Glad you liked the procedures :) Thanks for tuning in!
The wine goes in the cook! Won't be needing that cork again.
Oh no! I've given the game away!
I tried your paella dish last New Year's Eve Pete and it was a hit! Thanks a lot.
Definitely trying this soon, nice video
I think that wine was El Coto...very nice wine. 100% Tempranillo grape as I recall. Fruity-berry, smooth, a touch of spice...perhaps vanilla. Delicious wine. For me, I enjoy Marqués de Riscal Rosé with seafood...lovely 'onion skin' or light peach colour. Blend of Tempranillo and two others...can't remember just now. Are you still in Spain...somewhere?
Yes, it was a Coto, I couldn't agree more. I had one the other day after some local rubbish in Murcia and the difference was striking!I'm at home in Mallorca right now, but setting off for more adventures next week.
Thanks again for these videos Pete, - i find myself binge watching your cataloque these days, so please do keep them coming, or i risk running out. lol
And what a mad hatter good old salvador sounds like! ,D
On a more serious note, I have seen some of your videos from the south of France, but are you by any chance considering venturing further east and down la cote d'azzure?? By that i am of course thinking of La Liguria.
Besides the over turisty cinque terre, It is in general a wondefully overlooked region, also gastronomically. And in terms of pure aesthetics and history, i reckon it holds it's own vs the more hyped top spots of Europe as well.
Salutations from Denmark (but for a long time before that , italy),
Claus
Omg 😋😋👍🏼
When you think not so long ago fish monger couldn’t give way monkfish 😂😂😂 look at the price now 😮
Dali had no concept of thyme!
🌹🌹🌹🌹🌹👍🌸🌸🌸🌸🌸💐
El bullí
Yes! Well spotted :)
He forgot to devein the prawns. El Poopchute
Here in Spain, deveining prawns just is not bothered with. Only the tourists faint at the thought!
@@misottovoce Quite so! The video would have lost authenticity had I bothered to devein... I remember doing that in U.S
I live in Sitges and I am going to make this for 5 on Sunday. I think I will make the stock on Saturday so it can mature a little. Wish me luck!