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Authentic Spanish Seafood Paella Recipe | Helina Sanchez
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- เผยแพร่เมื่อ 2 ก.ค. 2020
- Authentic Spanish Seafood Paella recipe | Helina Sanchez walks you through her family seafood paella recipe revealing all secrets and showing you how to cook Spanish paella from scratch!
As one of the best-known dishes in Spanish cuisine, Paella recipe has ancient roots, but in its modern form is traced back to the mid-19th century, in the rural area around the city of Valencia, on the east coast of Spain.
Paella takes its name from the wide, shallow traditional pan used to cook the dish called Paella. In fact, the authentic name of the dish is Arroz a la paella, which means “rice cooked in Paella”. Paella means "frying pan" in Valencian, Valencia's regional language.
According to the Valencian tradition, paella is cooked on an open fire. Also, dining guests traditionally eat directly out of the pan instead of serving in plates.
The most delicious part of paella is considered to be a socarrat, a layer of toasted rice at the bottom of the pan. That thin crunchy layer where the rice melts with the paella pan, that ambrosia we scratch with fervor as if life were in it! Not that the rest of the dish isn't tasty, but nothing demonstrates the mastery of the rice-broth-fire combination as much as getting that caramelized layer on the bottom!
Since its inception paella has been a dish that brings people together to celebrate an event. It is a mainly festive dish. This tradition is very much alive in our time. There are many culinary festivals today in honor of paella and it is called ‘Paelles al Carrer’, which means ‘Paellas on the street’. The custom suggests that up to this day it is common in many festivities, especially in the Valencian area, to prepare giant paellas with firewood, which are distributed free of charge among the attendees.
Detailed Authentic Spanish Seafood Paella recipe I wrote in my Instagram @paella.BCN / ccoylxkp-vb
Good luck with cooking your own Seafood Paella and, please, text me if you have any questions about my seafood paella recipe!
Videos of famous Spanish dishes you may like:
How to Make Paella Negra or Arroz Negro | Helina Sanchez (Black Paella recipe)
• How to Make Paella Neg...
Mussels in White Wine | Helina Sanchez
• Mussels in White Wine ...
Find detailed recipe of Mussels in white wine in my Instagram / cavwn3siqrj
How To Make Paella | Helina Sanchez (Meat Paella Valenciana recipe) • How To Make Paella | H...
Find detailed recipe of Paella Valenciana on my IG / cadltqti1a3
How To Make Paella Stock | Helina Sanchez ( Stock for paella Valenciana recipe) • How To Make Paella Sto...
Find Meat Paella Stock recipe on my IG here: / caf4nsoi7wm
I am happy to invite you to my Airbnb Online Experience “Cook Paella with a Top Chef” www.airbnb.com...
Welcome to my Seafood Paella Cooking Experience in Barcelona www.airbnb.com...
Website www.paellabarcelona.com
Instagram @paella.barcelona
Tiktok @paellabarcelona
PS:
Being in lockdown and having more free time,
I’ve just made my newborn TH-cam channel with help of which I hope to deliver my cooking passion around the world!
Please, please, please! Support me here! It would be a really great help if you can subscribe to my channel and watch, like, and share some of my videos!
Thank you! Stay safe!
VIDEO TAGS: Authentic spanish seafood recipe, authentic seafood paella, authentic seafood paella recipe spain, authentic seafood paella recipe, authentic shrimp paella recipe, how to cook seafood paella, how to cook a seafood paella, how to cook seafood paella spanish style, seafood paella spanish, seafood paella recipe, seafood paella, seafood paella spain, seafood paella recipe masterchef, Authentic Spanish Seafood Paella Recipe | Helina Sanchez, Helina Sanchez, how to make paella
Helina, you're a paella Guru!! Thanks for sharing! I spent a few days in Barcelona this year and I fell in love with paella and the process of making it.
Thank you soo much! Happy you liked the recipe! When next time you are in Barcelona please come over to our cooking class and we will cook paella together! Happy New Year from Barcelona!
Deal!! Thank you and Happy 2024!
I love her, she’s so natural and endearing, not to mention a good chef
Thank you Helina for your comprehensive video on how to make a proper paella! Love it. It will help me improve my technique greatly. Love from Australia.
Thank you Tracey!! I’m happy you loved the recipe!! Good luck with your paella! :)) ❤️❤️❤️
Such an underrated video. Thanks for detailed explanation and the dish looks delicious!
You are a joy to learn from. Thanks!
MADE PAELLA XMAS EVE AND XMAS DAY 2022 THE MOST DELICIOUS FOOD EVER
Merry Christmas Oliver!!! I'm so glad you liked the recipe! Thank you! Happy Holidays!
This video was so enjoyable....your're a gem
Thank you! Happy you liked it!
I don't know why, but i forgot about the paella, and I feel that you are a very kind person, full of life, and have a good heart..
This is the first time i write such acomment..
Greetings from KSA ❤
Wish you all the best dear.
and the paella looks yummmm.
Thank you for your kind words dear! Love and best wishes from Barcelona ❤❤❤
Perfect way of. Cooking yummy
Hi Helina. Great recipe, thank you.
What an absolute joy you are! I bought a paella pan but have not yet used it -- this is a *very* intimidating dish, but you do it with gusto!
Thank you! Put your pan into practice and enjoy your cooking🍀! Hope to see you one day at our paella cooking class in Barcelona 👩🎓👨🎓🥘!
Great cooking, a food of heart and soul, great authentic job
Thank you so much! Happy you liked it! Happy New Year from Barcelona!
@@helinasanchez-paella.barcelona “I wish you all the best for a prosperous future ahead, all he best in life may come your way
Super Helina, your paella are the best !!!
awesome video share friend
Very good recipe
Thank you! Happy you liked it!
FANTASTIC YUM!❤
Love this Seafood Paella! Fantastic!
Thank you for the great and delicious recipe 👍🏻👏🏻👏🏻👏🏻
Hi Helina! I took your class in September (3 ladies from the US, 1 from UK). I received a paella pan for Christmas and am making my first paella dinner tonight! Thank you for these videos.
So happy to hear this! 😍😍 how did it come out???
I did it and was amazing!
Thank you, Erick! Great job!
Looks very lovely Helina! I’ll try your recipe this weekend, thanks a million!
So happy you liked my recipe! Would be great to know how your paella comes out! Enjoy cooking!❤
@@helinasanchez-paella.barcelona Hi Helina, Sorry for my belated response. It was fantastique!! My pals loved it, I'll try your Paella Negro recipe next week I'm sure it would be as tasty as this one. Thanks a million for sharing your talent!! 🤓
Thank you so much🌷 God bless 🙏
Thank you dear for watching my video! Really happy you liked it! Happy New Year!!!
Media cebolla junto con el pimiento le da un buen toque.
Muy bien!!!
Amazing ❤
wow amazing looks delicious yummy.
She’s amazing! Love the recipe and cooking tips. I just bought a paella pan and I look forward to making this 😁
Great no nonsense video!
Great video and looks amazing
Thank you!
My family (mother's side) is from Elche, so I had a LOT of this growing up, looks good!
radine avec le riz
I loved this video! I’ve been to Spain but never to Barcelona. One day I want to come to your AirBnB and cook paella with you! Thank you for teaching us!
Brenda Austin you definitely should it was a great time with strangers lol and a nice little flat.
Thank you, dear Brenda! I would be happy to cook with you again!
What’s the name of the AirBnB?
8 for the authentic. 11 for the energy. ❤
My favorite paella! Regards, Solomon
Thank you Chef Halina I thought Paella was very difficult to make I was beginning to loose interest in learning it as an in coming up chef but you put me back on track 🎉❤😂 thanks for the teaching..
Thank you soo much! Enjoy your cooking!
su procedimiento es útil
Thank u Helina. Ur video is fantastic. I will try it later. I have been to Barcelona many times and have some friends there. I hope the world will be normal soon and would like to cook with u.
Sure! That would be great to cook together:) Seems soon Spain will be open for tourism!
it looks great !
Thank you!
Nice cooking ❤❤❤
This is the best most authentic Spanish Seafood Paella I've seen thus far. Thank you for sharing this video. Subscribing NOW!!
Hola very nice awesome
That was great, looks amazing. Does anyone have a link to the burner in the US? None of the ones I can find look like that.
Hi @CalamityKid9 Thank you for watching my video! In fact, there is a company that ships all paellas equipment to US. I bought many of my paelleros there. They sell mainly Garcima which is one of the best paella equipment. www.paellaclick.com/en/ If you have some questions about what to choose ask me, would love to help. Merry Christmas from Barcelona!
Hi Chef Helena, I love this recipe but how many cm or inches is the pan you are usimg? I’d like to follow the ingredient amounts but I’d appreciate the size of this pan. Gracias !
Hi @islandcandies5963! This pan is 60 cm top diameter (53 cm base). If your pan is smaller reduce the stock amount. Would be happy to answer your other questions!
@@helinasanchez-paella.barcelona Thank you for replying. Your videos are fantastic as you show us how to prepare and cook in real time. 👍 I measured my pan bottom and it’s 15” (38.1 cm). What is the maximum amount of dry, unwashed Bomba rice and stock should I use for my 15” (38.1 cm) paella pan?
Suggestion: Infuse the saffron into the stock to maximize its flavor and for even distribution.
Why don't you make it, and show us all?
I am in love.
Thank you for watching my video ❤️! Happy you liked!
Passion!
That is an authentic seafood paella and not the one made by Gordon Ramsay
Lol
Seriously Ramsey doesn’t even come into this equation when it comes to this type of cooking, it’s a no no and no argument from anyone
I Love the Details in your explanations. Could you please make a Video about Zarzuela?
Sure! I will! Thank you, happy you liked it!
“So the spleen juice will be our sauce for the paella”
yum I guess? 😂
Absolutely Yum 😂😂😂! Actually, in my in-person paella classes in Barcelona, we taste this juice row 😋 🍴 The flavor is very similar to oysters! I have many reels on my Instagram about how we squeeze and taste it. So much fun! 😜😜😜
ola Helina im now a fan. great vidio, as im making for first time can i make it two hours before without losing the flavour. regards Peter.
thank you, Peter! I'm glad my video helps! 😍
I went crazy how she cook the shrimp if she is going to take it out from the pan and dont need to pile it like a flower😂
Over tak but im intersted what she teachng
Is she Russian? That’s no Spanish accent!
I also heard accent similar to Russian...
Try closed caption for the hearing impaired sir if you can't understand
Nice presentation but terrible acoustics! I had a hard time understanding her because there was such an echo in her kitchen. A small clip-on microphone would be a huge improvement.
Thank you for the recipe, Helina!
I ’m craving authentic Spanish food during this non-travel time. It’s nice to have it in English so the other parts of the world can also enjoy this.
Btw, What kind of Spanish wine do you pair with this dish?
Love from Hong Kong 🇭🇰
Hi Jojo! Thank you for your lovely comment! 🥰 Can't recommend you for sure because I don't know if you're able to find it in Hong Kong, but it's typical to drink white wine, from albariño o verdejo for example, or cava with seafood paella!
btw spanish borders are already open for tourism! Come visit! :))
@@helinasanchez-paella.barcelona
Thank you for the suggestion Helina. I feel like the best Spanish wine can only be found in Spain. I had the best CAVA in Alicante small village before but I can’t find it anywhere else. I guess it’s small production they just don’t export them.
I know Europe is opening up and I’m already vaccinated. But if I return to hk from Europe, I will have to do at least 3 weeks compulsory quarantine in quarantine hotel 🙃 I hope our gov can be flexible with the rules soon. Missing Spain a lot!! The people and all the food 😭
@@jojoleung627 wow those are very strict rules in HK! 😱😱😱 I hope it will get better soon and you’ll be able to come visit! 🤞🤞
I took your class last year but i couldn’t remember how to make the paelle I’m so glad I found this video. I thought it was cuttlefish spleen was it squid?
Hi, dear Ziek! Great to hear from you again!
Yeah, the important ingredient in the seafood paella is the cuttlefish spleen. In general, you can substitute cuttlefish with squid in the recipe, but in this way you will be missing this spleen flavor.
If you have any questions, text me on my Instagram @paella.BCN
Is there a written version of this recipe? I’m trying to write it down but I need the measurements. I so enjoyed watching your video and now I want to make this.
😍 Your recipe is perfect. Why don't you add your recipes on Khal page? It's the world's only cooking social media.You will definitely get many followers😍
you are learning
Helina I want to make a paella but I noticed people who make paella do not wash their rice. They place the rice unwashed into the pan. Is this the way that it has to be done? What happens if I wash the rice beforehand? I am asking because I always wash my rice before cooking it.
It is not very common to wash rice for paella.
Usually, for culinary purposes, rice is washed to get rid of excess starch. But for paella, the technique is different. We use Bomba rice, which has a great capacity to absorb liquids and rise in volume without breaking. And we want the starch to remain locked in rice, it's the secret to having each grain of rice separate but at the same time have starch help maintain the flavor of ingredients in rice.
Another reason is, if you wash rice before cooking, it will be already full of water, and there will be no room for absorbing stock.
The best rice for paella is Bomba, Spanish rice used for paella in Spain. You can buy Bomba rice in US as well, on Amazon for exemple.
You're so wonderful! what a treat! -to be really taken care of.. 😛
I understand that we have to use a very large pan but what if my fire doesn’t cover the entire pan ?
Usually for a 60cm pan the diameter of the burner ring should be around 40 cm. The fire doesn't go exactly to the edge of the pan. If the distance between the fire and the edge of the bottom of the pan is around 5 cm it should be ok. To have the right burner it's important and makes cooking easier. The paellero (the burner with different size rings) as I use is the easiest solution and you can find it in any country on Amazon. Check out for example Garcima brand. Anyway, it is better to start by cooking a smaller paella portion with a smaller pan that corresponds to the burner that you have. You can cook two smaller paellas instead of a large one.
@@helinasanchez-paella.barcelona thank you for your answer 👌🏻
You don't cook the ingredients and then take them out you have to let the flavors and seasons cook mixed. Where did she learn to make paella?
👍👍
Helina wanted to ask you what kind of material is your paella pan made out of. I was looking for a pan in Amazon and came across the following. Carbon steel, polished steel, enameled steel and stainless steel. According to the reviews on Amazon carbon steel and polished steel rust, enameled steel makes the food stick and stainless steel is too expensive. I have never made a paella and would like to make one. Can you help me in this matter. Saludos desde Nueva York.
Hello to New York! Thank you for your question! All my paellas are enameled, I have many of them in different sizes. Check out for Spanish brand Garcima. Here is a link to their catalog en.garcima.com/uploads/garcima/flip_garcima/mobile/index.htm#p=39
There you can see all things they produce and then you will find their pans on Amazon.
Yes, the enameled pan will stick but it's not bad at all. Even it will help you to get better socarrat!
@Helina Sanchez - Thank you for the information. I looked on Amazon and found the right one. Us Puerto Ricans we call socarrat pegao.
Better than Gordon Ramsay’s shocker, but honestly this paella is way too fussy. Spanish food is very rustic and doesn’t require such primping and preening. Rubbing garlic on the pan is either traditional or effective, no need to avoid the juice and seeds of tomatoes. The juices from the mussels should be in the paella and not cooked separately. Parsley has no place on a seafood paella.
You are wonderful Helina. Thank you!
Thank you ❤❤❤
Dear im struggling with the stock..whats the ratio between 100 grams of rice and the stock??
Hi Jasy! Depends on the pan size and how strong your stove is! But if for 2 servings you’re using a pan with 30-35cm bottom diameter then you can start with 1:4 of rice:stock proportion (per person 100g rice and 400ml stock) and adjust it in the future depending on the final texture of rice!
@@helinasanchez-paella.barcelona thx dear.i wanne try this. Different sites telling 100 grams rice is 250 grams stock. I will try ur idea of 100 grams of rice and 400 ml stock. Thx
@@jasybrigde4136 if you’re using our Spanish Bomba rice, it can absorb a lot of liquid and flavors, this is why the ratio is bigger!
Are those prawns deveined?
No:) Thank you for the question! We use shell-on prawns normally for paella. The thing is that the shell is the flavor source, that's why is better to keep the shell on while cooking paella. When you eat paella you clean the shell and remove veins if you prefer.
Looks yumm!
Soooooooo long just loves to talk!!!❤
Mussels overcooked and rice will be fluffy 😎😎😎😖😖
Pls don’t put your finger in your mouth to taste,then go back to holding your ingredients. That is gross.
mija yo no te entendi your inglish sorry
Don’t Talk
It’s impossible to understand you, you speak too fast and your English is not perfect so you should slow down , a little advice!🌈🌈
Thank you! I will :))
Worst cooking presentation i have ever seen😅
You talk too much!
You're good but you talk too much.
BOLSA PAELLA la Housse de protection pour paella disponible sur notre site www.romancas.com
😍 Your recipe is perfect. Why don't you add your recipes on Khal page? It's the world's only cooking social media.... You will definitely get many followers😍 😍😍😍