For my birthday a couple weeks ago, my family and I went to a Spanish restaurant. We got two orders of patatas bravas, and they were heavenly. My grandpa and I split a chicken and chorizo paella, and that was equally heavenly! I'm definitely going to be making patatas bravas at home this week. _Muchas gracias_ for this episode!
I had lobster paella in Barcelona. It was amazing. That being said my mom makes a killer paella and she does mix chicken and seafood sometimes. I saw a show about the history of this dish. Like many traditional dishes it varies from region to region. Coastal towns use seafood while inland towns use meats. Regardless of what you put in it's a delicious dish. Happy cooking and bon appetit.
Nice episode! Neither recipes are the original ones, but they are pretty interesting approaches :) PS: All i oli is not a garlic-based mayonnaise, as it is not acidic or vinegary.
Watch out for the typo in the Patatas Bravas recipe on their site. It says "½-3; teaspoons" for the cayenne instead of "½-¾ teaspoons".... Could end up pretty deadly.
I was thinking the same thing... 😉😎👍 But they're presenting viable options for people who don't have it readily on hand. (Just for the record I agree with you)
I'm afraid they would have to be Patatas Asustadas for me, hold the cayenne. I'm allergic to capsaicin. But creamy tomato on potato does sound delicious. I tone down paella too. But yes, saffron, it isn't the same without it. Especially when I pull out all the capsaicin. Sweet sausage and peppers, thank you. Sweet smoked paprika, hadn't tried that. Don't mind if I do.
Paella is a national dish, it’s a symbol, it’s how it is... chorizo is for bread, paella with chorizo is like mixing our food into one dish with no connection as if you saw foreigners putting hamburgers with thanksgiving turkey
Well y'all, I am not a big seafood person, so my paella would be chicken and rice, lololol... But the recipe is fantastic. The patatas would be eaten with the tomato sauce only... That's just me though.
DreAnna Lawrence calamari, the things all seafood in paella is calamari, oysters and shrimps, but you can try it without those, it will still taste mostly the same, most of the flavour comes from the spices.
Real Paella does't have any seafood, so just leave them out. If possible, add snails instead (but they don't add much flavour, so I'd say they are optional). Google for "Paella Valenciana" for an authentic recipe. Controversial personal opinion incomming: To mimic the extra protein and white, creamy texture from the snails I like to add white beans.
In Valencia everybody scolded for the suggestion of putting sea food in them, and snail-containing paella was available at every corner. While in andalusia the touristic restaurants sold mussel-containing paella, I thought they were bowing to tourist expectations - so are there different opinions about the ingredients of "real" paella throughout spain?
ananym it could be, I’m from Madrid and my grandma from Segovia used to put boiled eggs in the paella something very weird for Velancian paella I think, my grandma from Galicia used seafood all the time I’ve seen seafood used in Catalonia and Alicante (southern Valencia too), I never had paella in Andalusia though, I know Valencians use rabbit in some places instead of chicken and paella there as far as I know is one of two types, one with seafood and the other with meat, maybe putting both in the same is quite weird for Valencians... the thing is paella is a national dish but it originated in Valencia and Valencians are often very proud of being the creators of our paella so they take recipes very seriously. I think each region tends to use ingredients that abound in the region, for example rabbit is very common in Spain’s forest (in fact Spain was called the land of rabbits by the Phoenicians and the Greeks) some places with more seafood in their gastronomy probably use seafood more, while in inland Segovia you can find even eggs in the paella.
I wonder if you could make the paella without the clams and without the grill since I live in an apartment so I can not have a grill plus I do not care for clams.
Yes, you can. Most of the Spanish people that make paella every Sunday don't have a grill (traditionally is made over a wood fire, so the grill is not really used). Even an induction hob will do. Just bring it to the boil on the hob, until the water reduces to two thirds and finish it up in the oven, preheated at 200C.
The video is over 2 years old. I noticed many kitchen products and appliance prices have gone up too. I thought I was going to have to replace my food processor and the price of that went way up too. Luckily I just had a crack in the blade's pole and replaced that.
The rice should go to the paella after the broth is boiling , the shrimps shouldn’t be pealed, they loose half their flavour, you can have socarrat on a stove also, no need of grill, and of course , saffron is essential, never an option. So many inaccurate things
Paella is a RICE dish, first and foremost. And zafron is a MUST. What you add, chicken, rabit, pork, chorizo, shrimp, octopus, whatever, might not be traditional, but it's your choice and still is paella.
Can someone demystify paprika for me? I see all sorts of names in recipes but none of them march what I see at the store. Hot, sweet, Spanish, smoked, Hungarian, and just plain old paprika. And now this video introduces sweet-smoked to the mix? I’m interested in Spanish food but I can’t figure this out. I assume it’s important...
sharon thegreat Paprika is either hot or sweet (non hot), it can come from any country. The smoke comes from the drying method used on the peppers. So any of the paprika’s can be smoked or not. So basically spicy or not, with optional smoke. Hungarian tends to be hot and Spanish tends to be smoked. Plain old paprika is sweet and non smoked. You can always add cayenne or liquid smoke to plain paprika in a pinch. If it tasted good, go ahead and use what you like.
ATK,,Hello, JULIA, WHAT S THE MOST EATEN VEGIGIE , IN AMERICA ? Answer potato, but what is the most eaten fruit in USA ? Answer, BANANAS , NOT APPLES ! Stay well,🇺🇸🇺🇸🇺🇸🇺🇸
I hate how each episode has either Julia or Bridget acting as a teacher and the other one acting as if they have no idea what's going on. Why not just have them cook together? We all know they are both great cooks. The weird "plot line" is a strange way to present the recipe
Paella is nothing like that. Mixing the chicken, with chorizo and with sea food? Eeww Just writte "hacer paella" and you will see what the real one is like, any of the first 10 videos that pop up will work. Just put automatic english subtitles if the videos are in spanish. The production value of this video is great by the way! If only the recipe had been more on point... The bravas recipe was not perfect either, but definitely not as far away from reallity as the paella recipe. Excuse my grammar/spelling, English is my second language
Betsy Schuyler Please, make an effort to learn to understand written language. To have to explain how language and figures of speech work is not my work.Nevertheless, I can teach a thing or two about spanish cooking. Unlike the people on this channel.
Kell Of Kells yes, so many dishes perfectioned, the land of food obviously, the homeland of hamburgers, hot dogs and obesity will perfection centuries old Mediterranean food XD
There’s nothing Spanish about this... that’s not paella at all, that’s just rice with stuff. Why people keep adding chorizo to everything and calling it an Spanish dish? Chorizo is eating with bread as a starter or appetizer.
I was thinking the same! What was the point of that in a cooking show? Just cook the damn food, show us how. It wouldn’t have mattered if they were opposite sex either, I would still feel the same!
His magazine is no more, and by the way, I'm a woman, not some misogynistic man making disparaging remarks about women. They are just a bit stiff in front of the camera, in my opinion.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
For my birthday a couple weeks ago, my family and I went to a Spanish restaurant. We got two orders of patatas bravas, and they were heavenly. My grandpa and I split a chicken and chorizo paella, and that was equally heavenly! I'm definitely going to be making patatas bravas at home this week. _Muchas gracias_ for this episode!
Made this yesterday. Added the shrimp peels to the simmering stock. Makes it even more flavorful.
I had lobster paella in Barcelona. It was amazing. That being said my mom makes a killer paella and she does mix chicken and seafood sometimes. I saw a show about the history of this dish. Like many traditional dishes it varies from region to region. Coastal towns use seafood while inland towns use meats. Regardless of what you put in it's a delicious dish. Happy cooking and bon appetit.
I had patatas bravas in Spain and have been dreaming of it ever since! Thank you for this Recipe
I just made Paella following this recipe, but on the stove instead of the grill. It came out awesome!
Wonderful to hear!
Paella. My all time best favorite. Now I have to make it on my next day off.
I love you guys! Old man, new Cook.
Wow... gonna pull out my paella pan tonight!! Thx ATK!!!🤩
That paella looks amazing I'll have to try that on the grill. 😋
So happy you are doing you Tube
Just bought the recommended paella dish. I can’t wait🇬🇧🙏🏾
The grill is the right way to do this
Nice episode! Neither recipes are the original ones, but they are pretty interesting approaches :)
PS: All i oli is not a garlic-based mayonnaise, as it is not acidic or vinegary.
Watch out for the typo in the Patatas Bravas recipe on their site. It says "½-3; teaspoons" for the cayenne instead of "½-¾ teaspoons".... Could end up pretty deadly.
Anyone who blindly follows the recipe without thinking "that's too much" deserves what they get
Season to Taste... lol :-)
I don't think it's a typo; watch in video when Julia backs up
Saffron is not optional in paella.
I was thinking the same thing... 😉😎👍 But they're presenting viable options for people who don't have it readily on hand.
(Just for the record I agree with you)
An essential.
It's a must!
I'm afraid they would have to be Patatas Asustadas for me, hold the cayenne. I'm allergic to capsaicin. But creamy tomato on potato does sound delicious.
I tone down paella too. But yes, saffron, it isn't the same without it. Especially when I pull out all the capsaicin. Sweet sausage and peppers, thank you. Sweet smoked paprika, hadn't tried that. Don't mind if I do.
Hmm - the Patatas Bravas look good. Guess I'll have to try this out.
I cant unsee the popped collar.
She's been wearing it that way for 20 years....she used to wear her 1 carat diamond ring....yeah, she's into herself!
Now I want paella.😊
def gonna make the patatas bravas!!!
It would be great to have a paella pan but I’m not a one use tool kind of person.
15” cast iron skillet should do the job as well
I’m jealous of your 15 in cast iron skillet!
News flash! 1.5 yrs later....That paella pan is now $85.00 (up from $50.)
I am allergic to bell peppers, any suggestions for a substitute?
Hi ladies, dumb question I know but can you use a 12" iron skillet for paella?
What I wanna know is where can I get that grill?
@AmericasTestKitchen The links are not working 😞
The chorizo should go in with the sofrito to get a head start in rendering out that paprika infused pork fat.
The chroizo shouldnt have been added in the first place 😄.
In Spain is unthinkable to put chorizo in a paella
Paella is a national dish, it’s a symbol, it’s how it is... chorizo is for bread, paella with chorizo is like mixing our food into one dish with no connection as if you saw foreigners putting hamburgers with thanksgiving turkey
chorizo makes it much better
Chorizo with all that smoked paprika will have too strong a smoked taste. The red peppers cook just as fast as the raw onion.
@@lucasv.7658 and yet ...nearly every recipe I've seen for paella calls for chorizo!
Luckily we are not in Spain...keeps your weird food rules with the Italians...
I mean this paella is not the worst I've seen, but some questionable choices were made
Well y'all, I am not a big seafood person, so my paella would be chicken and rice, lololol... But the recipe is fantastic. The patatas would be eaten with the tomato sauce only... That's just me though.
Is a paella on the grill better than a Versace on the floor?
What makes salt kosher
I'm allergic to shellfish. Are there any other meats that you suggest as substitutes for the oysters and shrimp?
DreAnna Lawrence calamari, the things all seafood in paella is calamari, oysters and shrimps, but you can try it without those, it will still taste mostly the same, most of the flavour comes from the spices.
Real Paella does't have any seafood, so just leave them out. If possible, add snails instead (but they don't add much flavour, so I'd say they are optional). Google for "Paella Valenciana" for an authentic recipe. Controversial personal opinion incomming: To mimic the extra protein and white, creamy texture from the snails I like to add white beans.
ananym I’m Spanish and I never had paella with snails and all of them had seafood XD
In Valencia everybody scolded for the suggestion of putting sea food in them, and snail-containing paella was available at every corner. While in andalusia the touristic restaurants sold mussel-containing paella, I thought they were bowing to tourist expectations - so are there different opinions about the ingredients of "real" paella throughout spain?
ananym it could be, I’m from Madrid and my grandma from Segovia used to put boiled eggs in the paella something very weird for Velancian paella I think, my grandma from Galicia used seafood all the time I’ve seen seafood used in Catalonia and Alicante (southern Valencia too), I never had paella in Andalusia though, I know Valencians use rabbit in some places instead of chicken and paella there as far as I know is one of two types, one with seafood and the other with meat, maybe putting both in the same is quite weird for Valencians... the thing is paella is a national dish but it originated in Valencia and Valencians are often very proud of being the creators of our paella so they take recipes very seriously.
I think each region tends to use ingredients that abound in the region, for example rabbit is very common in Spain’s forest (in fact Spain was called the land of rabbits by the Phoenicians and the Greeks) some places with more seafood in their gastronomy probably use seafood more, while in inland Segovia you can find even eggs in the paella.
How do you dispose of frying oil?
Mark Holm What I usually do is wait till it cools down completely, use a funnel to pour the oil into an empty bottle
Here before all the haters saying it's not authentic
Michael Diaz true lol
Michael Diaz
Or the haters who insist this show sucks ever since Christopher Kimball left.
It's not authentic, but its not indecent. The chorizo though...
ermennda the thing is food should be bastardized or we wouldn't have what is classic now, and it's just food ffs
the chorizo makes it indecent
I wonder if you could make the paella without the clams and without the grill since I live in an apartment so I can not have a grill plus I do not care for clams.
Yes, you can. Most of the Spanish people that make paella every Sunday don't have a grill (traditionally is made over a wood fire, so the grill is not really used). Even an induction hob will do. Just bring it to the boil on the hob, until the water reduces to two thirds and finish it up in the oven, preheated at 200C.
Could you use six utensils on the babas sauce? I don’t think three was enough.
Chris H "Babas sauce" translates as saliva sauce. I really hope you meant "bravas"
Carlos Balaguer you don’t make it with spit?
Chris H Not really
Dan is a natural cook. His lower lip prevents his nose debris from falling in the food.
Could you please teach us the best way to get sand out of clams? I have tried a few methods and they never work.
Seriously, who uses clam juice sooo much that they have a favorite brand ?
M D a real cook would make their own obviously
In Spain, we don't put chorizo in paella. Never!
I usually devein shrimp myself, but I've eaten shrimp that wasn't deveined and I couldn't taste the difference.
bentleyr00d me too
bentleyr00d mmm intestinal tracts. Guess shrimp don’t eat tasty food.
Depends if there is poop in there or not & what the shrimp last ate. It's not a vein as such but the shrimps digestive tract.
Could use pan to roast meat or vegetables.
I almost think I can cook now
I wonder what happened to Chris Kimball.
He was ousted unceremoniously. You can read all about it with a quick Google search.
you could try not being an asshole
The paella pan you are showing at Amazon is $75.88, not $49.98 as stated in your presentation.
The video is over 2 years old. I noticed many kitchen products and appliance prices have gone up too. I thought I was going to have to replace my food processor and the price of that went way up too. Luckily I just had a crack in the blade's pole and replaced that.
The rice should go to the paella after the broth is boiling , the shrimps shouldn’t be pealed, they loose half their flavour, you can have socarrat on a stove also, no need of grill, and of course , saffron is essential, never an option. So many inaccurate things
That sherry did not look very dry ......... ;-)
Nice dad joke.
Paella is a RICE dish, first and foremost. And zafron is a MUST. What you add, chicken, rabit, pork, chorizo, shrimp, octopus, whatever, might not be traditional, but it's your choice and still is paella.
Can someone demystify paprika for me? I see all sorts of names in recipes but none of them march what I see at the store. Hot, sweet, Spanish, smoked, Hungarian, and just plain old paprika. And now this video introduces sweet-smoked to the mix? I’m interested in Spanish food but I can’t figure this out. I assume it’s important...
sharon thegreat Paprika is either hot or sweet (non hot), it can come from any country. The smoke comes from the drying method used on the peppers. So any of the paprika’s can be smoked or not. So basically spicy or not, with optional smoke. Hungarian tends to be hot and Spanish tends to be smoked. Plain old paprika is sweet and non smoked. You can always add cayenne or liquid smoke to plain paprika in a pinch. If it tasted good, go ahead and use what you like.
My favorite is Papa Hungarian paprika. I get it at Kroger, but it's in other stores too.
They burnt that garlic :-(
Cayenne = Brava...
Hahahahahahahahahaha!!!!!! LMFAO!!!
Aw, gawsh. That was so hilarious!
If you dont want anything to overcook to rubber its the shrimp. Where's the garlic?
SehMatjoe
It's in the broth.
then its ok. cause no garlic > no life
ATK,,Hello, JULIA, WHAT S THE MOST EATEN VEGIGIE , IN AMERICA ? Answer potato, but what is the most eaten fruit in USA ? Answer, BANANAS , NOT APPLES ! Stay well,🇺🇸🇺🇸🇺🇸🇺🇸
I hate how each episode has either Julia or Bridget acting as a teacher and the other one acting as if they have no idea what's going on. Why not just have them cook together? We all know they are both great cooks. The weird "plot line" is a strange way to present the recipe
hello not really hungry for it tho maybe something health conscious
Her haircut is already asking to talk to my manager.
What am I gonna do with all this Paella ?
It's a melange of fish with meat and rice...very tasty
Lol ...
Maybe they don't like us..
Their winning paella pan is $85.00 on Amazon, not $50.00!
Dan looks like he's really hungover in this segment🍸🍸🍸
You never put chorizo in paella and saffron isn’t optional
That pan is now starts at $100.
Let's go Brandon!
Before the start of the video she mentioned she had a husband....at the very end of the video her co-host The other woman said I'll see you
She says it every episode
Wtf.. Chorizo in paella...
Paella is nothing like that. Mixing the chicken, with chorizo and with sea food? Eeww
Just writte "hacer paella" and you will see what the real one is like, any of the first 10 videos that pop up will work. Just put automatic english subtitles if the videos are in spanish.
The production value of this video is great by the way! If only the recipe had been more on point... The bravas recipe was not perfect either, but definitely not as far away from reallity as the paella recipe. Excuse my grammar/spelling, English is my second language
Did they just put shrimp and clams in for 15 minutes !? I'm horrified...
Guy Fawkes
If you were truly horrified, you would blow up Parliament.
Yeah and then it rests for another 10min. I trust them but this seems too long for cooking shrimp.
Spanish food? Well, there is no way they are putting friggin' chorizo in a pael...OH WELL 🤦
FOR THE BILLIONTH TIME ALREADY: WE DON'T COOK WITH CHORIZO IN SPAIN.
Betsy Schuyler Please, make an effort to learn to understand written language. To have to explain how language and figures of speech work is not my work.Nevertheless, I can teach a thing or two about spanish cooking. Unlike the people on this channel.
Kell Of Kells yes, so many dishes perfectioned, the land of food obviously, the homeland of hamburgers, hot dogs and obesity will perfection centuries old Mediterranean food XD
Ali oli? Wtf is ali oli? Did he possibly mean aioli?>
Mare de deu... Quants animals que hi han fora del circo
Hahahahahah, jo ja pase de tot!
There’s nothing Spanish about this... that’s not paella at all, that’s just rice with stuff. Why people keep adding chorizo to everything and calling it an Spanish dish? Chorizo is eating with bread as a starter or appetizer.
Sooo... was it just me or did other’s ears perk up just a bit at the end when she said “I’ll see you later”... ya, just me.
I was thinking the same! What was the point of that in a cooking show?
Just cook the damn food, show us how. It wouldn’t have mattered if they were opposite sex either, I would still feel the same!
She says it every episode. They're not a couple
Funny how the pan is now $85... lol
Let's not put pepper or chroizo and then itll be a paella
Eso ni es paella, ni se pronuncia “paiyella”.
How the hell did he pronounce aioli
He pronounced it "allioli", which is the Catalan Spanish version of aioli - appropriately, since they are making a Spanish dish.
Yeah actually in Spain we call it alioli, nobody ever says aioli here
Julia looks like the mom, every mischevious son is extremely scared of. She can make any man behave himself.
You two ladies are getting bigger and bigger.
His magazine is no more, and by the way, I'm a woman, not some misogynistic man making disparaging remarks about women. They are just a bit stiff in front of the camera, in my opinion.
Stop staying "nice" all the time. The word has very little meaning. It can be omitted or replaced by something more descriptive.
🤣🤣🤣🤣🤣🤣🤣🤣 disgusting!!!!!!!!
Sorry ,but it is not the way!!!!
I really want to try those Patatas!
Kell Of Kells aren't tatas usually boob's?