FINALLY - a website that DOESN'T have you watch endless commercials, try to sell you frivolous CRAP and have go SOMEWHERE ELSE for the simple ingredient list!!!!! I will definitely come back when I am OUT SHOPPING! (Kudos to you - it tastes great.)
I grew up in Miami with a lot of Spanish influence in my life. And my mother used to make paella, as well as One of my teachers in elementary school who I respected dearly. This has been my comfort food, and I’m just now learning to make it myself. Thank you so much🙏🏾
This has to be the BEST paella instruction I’ve seen on TH-cam.. ‘Using what’s available’ is the most important statement ever.. love this video and your paella looks amazing
Thank you for this recipe. It is so delicious! I only had shrimp and 1 chicken breast so I chopped the chicken up. The rice is cooked to perfection and the dish is bursting with flavor. Me and my family loved it!
thanks for giving specific instructions, i did it perfectly for the first time! became my best valentines recipe for my wife! i am very thankful for that.
I love the way how you explain the process, it helps a lot for those like me which needs more details not a just vague receipt. Thank you and keep doing it as its great!!
I'm Spanish, I live in Spain and I do paella very often. You forgot to add the saffron! I never add peas to the paella, it is not common. We don't cover the paella will another pot/pan. We cover the paella after 18-20 min cooking we turn off the stove and cover the paella with a clean kitchen cloth and let it settle for 10 min. After this time the rice is perfect. I must say this is one of the best paella recepies I have seen done by a non-spaniard. 👏👏👏👍
Dear Chef Billy, may 5th was my 61st. Birthday and I celebrated by making your Paella, and may I say it was “delicious “. I took the time you recommended to sauté the onions and roast the pepper , and I cooked the chicken to perfection, then adding, the broth , some pawns, fish and pees. 😁🙌🏻 I loved it!!!... and so did everyone who had it. Que’ Rico! 😋 because of you I’ve upped my game in cooking.... thank you 😊🙏
@@marieantoinettev712 Error grave. “Paella” deriva del latín “patella”, que quiere decir sartén. En los países de influencia romana, el nombre de la sartén deriva del mismo vocablo del latín: poêle, pan, padella…
I made this dish and followed the recipe, no chicken , wow amazing. I understand on why to take your time. It’s show in the taste at the end. Thank you so much for sharing
Looks delicious I make Paella at home a few times during the years and everyone try’s it again after their done. I enjoy making it with lots of seafood. Will add chicken for the next one. Thanks for sharing. I also add a beer too.
I made this for Boxing Day lunch for family and friends - it worked really well - a full-flavoured rustic dish with lots of textures and a bit of 'wow' factor too. The greatest lesson learned came from borrowing a friend's paella pan, which is a pretty cheap, thin one through which the heat did not travel well, even on my induction top. So, tip, buy as heavy a based pan as you can find and afford.
My mom spent a good portion of her childhood in Spain. She used to make paella, especially when entertaining because it feeds a group so well. Going to have to try out your version!
I grew up in Miami but I moved to Georgia in 1982. Due to the pandemic I have become the family chef. Thank you for this video. I already ordered a Paella pan on Amazon and I plan to make my first attempt.
In Madrid there was a little restaurant that every Sunday made paella. First come, first served. Once it was gone no more until the following Sunday. It was so delicious
This is my first to see this vid. Im just impressed, motivated, inspired and listen very well to every word you say. I guess you're a such a great trainer. How I wish I'm one of your trainees. You really explained very detailed, and so well. You're tone of voice as a trainer is relaxed. I can feel that you're really pushing someone to be someone! Very good! I'm glad I saw this vid. Have a great new year ahead from Philippines! God bless.
Dear Chef Billy, I'm sorry to say that's anything but a Spanish paella. I recommend that you look for "paella tradicional valenciana " or "paella de marisco” and see the great difference in ingredients preparation and appearance. Best regards from Spain
Seems tasty, and is not one of the worst that I’ve seen across internet. Everything seems rather ok, alt ought some ingredients are missing and more importantly that is not a proper paella pan for that amount of rice. In Spain we use huge pans for paella even when cooking small quantities, that is because the idea is to cover the base of the pan with a slim portion of rice which allows all to cook fine and burn a little the bottom part. Also it would be hard to see any paella in Spain with so much toppings, it’s all about the taste of the rice and how it absorbs the flavour of the other ingredients. Pd: valencians are very strict on what is and what is not paella, the official one is the one with rabbit although I don’t think that’s anyone’s favourite. In Valencia anything that scapes the official recipe is not called paella but arroz (rice) it’s cooked all the same and in my opinion most arroces taste better than official paella, specially “arroz del senyoret”. A good example on the rice being the main actor here is arroz a banda that has no toppings and is still amazingly good.
literalmente estos extranjeros que se piensan que saben hacer una paella y hacen cosas bien raras... personalmente a mi la paella me encanta, mucho mas que otros tipos de arroces, pero bueno, esq mi tia es especialista en paella y ps eso jajaj pero weno, todos los aroces en valencia estan buenisimos, lo que me fastidia esq los chefs de primera de otros paises desvirtuan nyestra comida haciendo estas cosaa :((
You missed the most beautiful thing in a paella ! The socarat, the crust in the bottom of the paella is like gold. It is extremely delicious and everyone will fight for it as it is served. The flavors of the safran are not well extracted (put the strains in a little bit of water and add it after you put liquid in your paella) it will also give your paella the golden color. It is a crime in spain to mix food from the sea with food from the earth(in this case chicken and seafood). Other than that, I love your style of videos and the way you explain things. Keep it up 😊
I make my Paella very similar. My friends love it but they are intimidated by my recipe. So I am just going to forward this video to them. Since Chef Billy explained it so well that a 10 year old can follow and make a great Paella. Thank you and Go Cubbies!
I just love how you explain everything in details and give substitutes ... I appreciate your videos Love from Morocco 🤍 I’d love to see you try some Moroccan dishes (tajine or pastillas...) ☺️
Looks amazing! I usually have a pot of stock simmering on the stove, and I add the meat of a chile choricero for color and flavor. I also use pork in addition to chicken. Thanks for sharing chef!
Bravo. One of the better paella recipes and cooking methods I’ve come across on TH-cam! I’ve seen a ton. Only criticism is that for paella to be totally authentic is that you do want the bottom layer of rice to be well toasted, or to have what the Spanish call socarrat. I’ve seen a lot of videos where they straight up burn it to try to get this but rather what you want is a crispy caramelized layer underneath. That should have been mentioned but that’s ok that it wasn’t. Was just happy to see the proper method and ingredients, which wasn’t so much about what you used but what you didn’t. I’ve seen way too many paella videos that should have been titled as Jambalaya because they added a ton of cayenne. The differences are more than subtle.
@@palmiccz , the best ones are almost always in Spanish. Again, I liked this video so this one is good to start out with. If you don’t speak Spanish, you’ll be hard pressed to find truly authentic paella video recipes in English.
Definitely will try this, I don't have Paella pans, but I have the 14" All Clad stainless steel pan, I think it'll work.... will it??? Thanks for sharing this very detail n beautiful recipe 😊
Yes It's always about skills I once challenge my self to make bread but I don't have a oven so I made it in a pan I also made a so delicious cake in pane without oven now I have an oven and I miss those days :D
I was craving paella today and because I'm recovering from covid my mouth was just craving for it also for some energy one thing that I did wrong was I used long grain rice parboiled cause I didn't have any short grain🤷🏻♀️ but It turned out delicious anyways and so filling yumminess.
En España el arroz se guisa en la paella. Se llama paella al recipiente para hacerlo y al guiso de arroz que se hace en la paella. Jamás lleva cebolla ni pimiento rojo ni guisantes. Tomate, muy poco. Ajos sí. Y la proporción de arroz es mucho mayor: se trata de comer arroz con un poco de pollo o marisco, o ambos. Pero domina el arroz. Es más, los puristas no quieren los tropezones de pollo o lo que sea, lo que quieren es más arroz. A otros guisos de arroz que no cumplen estos requisitos se le llama arroz con lo que sea, no paella. Y suelen ser fantásticos, pero no son paella. Ejemplos de arroz en paella que no son paella: arroz con bacalao, con coliflor y garbanzos, con bogavante, con verduras solo, con costilla de cerdo… Ah, y los arroces en paella siempre son secos. Los arroces caldosos no se pueden hacer en una paella por razones obvias. En fin, hay que hacer un máster para entender los arroces españoles
HaHA HAAAAAAAA ......😂...PAELLA ?.....after seeing this "thing"....i recomended to you never going to Spain or specially to Valencia...(birhtplace of paella)....because you will be arrested and will go to prisión for 20 years at least.
Pro-tip for everyone: put the pinch saffron threads in a 1/4 cup of water, for at least 15 minutes. Then add the water and the threads just before adding the chicken stock. This will take out the saffron taste way much better.
FINALLY - a website that DOESN'T have you watch endless commercials, try to sell you frivolous CRAP and have go SOMEWHERE ELSE for the simple ingredient list!!!!! I will definitely come back when I am OUT SHOPPING! (Kudos to you - it tastes great.)
I love your paella and very much like your way of cooking, making it easy and fun for everyone even begginers.
I grew up in Miami with a lot of Spanish influence in my life. And my mother used to make paella, as well as One of my teachers in elementary school who I respected dearly. This has been my comfort food, and I’m just now learning to make it myself. Thank you so much🙏🏾
Pues si la haces así vas listo...😂😂😂😂
LOVE your enthusiasm and attention to detail!
This has to be the BEST paella instruction I’ve seen on TH-cam.. ‘Using what’s available’ is the most important statement ever.. love this video and your paella looks amazing
Thank you for this recipe. It is so delicious! I only had shrimp and 1 chicken breast so I chopped the chicken up. The rice is cooked to perfection and the dish is bursting with flavor. Me and my family loved it!
This is the BEST video I’ve seen on making Parlla. Love your teaching style. I’ve found the perfect recipe. Thank you.
The way you explain is so calming and soothing. Thanks for the another great recipe
thanks for giving specific instructions, i did it perfectly for the first time! became my best valentines recipe for my wife! i am very thankful for that.
I love the way how you explain the process, it helps a lot for those like me which needs more details not a just vague receipt. Thank you and keep doing it as its great!!
Thank you for the simple and straightforward instructions. Cheers.
I'm Spanish, I live in Spain and I do paella very often. You forgot to add the saffron! I never add peas to the paella, it is not common. We don't cover the paella will another pot/pan. We cover the paella after 18-20 min cooking we turn off the stove and cover the paella with a clean kitchen cloth and let it settle for 10 min. After this time the rice is perfect. I must say this is one of the best paella recepies I have seen done by a non-spaniard. 👏👏👏👍
he added a couple of strands in there at one point- but it was quick! Good to know about the cloth. :)
He did add the safron!!!
What he didn’t mention was the soccarat. Best part of the paella
He did add saffron...
Did you watch the video. He definitely added saffron.
Becoming your biggest fan. Thanks for breaking it down and making it simple to follow.
Thanks for the recipe enjoyed making this yummy dish love all your recipes
Dear Chef Billy, may 5th was my 61st. Birthday and I celebrated by making your Paella, and may I say it was “delicious “. I took the time you recommended to sauté the onions and roast the pepper , and I cooked the chicken to perfection, then adding, the broth , some pawns, fish and pees. 😁🙌🏻 I loved it!!!... and so did everyone who had it. Que’ Rico! 😋 because of you I’ve upped my game in cooking.... thank you 😊🙏
LOL!!!!!! May 5th is a Mexican celebration Americans do here. However, paella is Spanish not Mexican. LOL!!!!!!!
@@Coolaviationfan Originally, paella is an Arabic word for an Arabic heritage dish of medieval Iberia, precisely Andalusia .
@@marieantoinettev712 and marie antoinette was born in Austria ;)
@@marieantoinettev712 Error grave. “Paella” deriva del latín “patella”, que quiere decir sartén. En los países de influencia romana, el nombre de la sartén deriva del mismo vocablo del latín: poêle, pan, padella…
I made this dish and followed the recipe, no chicken , wow amazing. I understand on why to take your time. It’s show in the taste at the end. Thank you so much for sharing
The paella came out delicious, thank you so much.
Looks delicious I make Paella at home a few times during the years and everyone try’s it again after their done. I enjoy making it with lots of seafood. Will add chicken for the next one. Thanks for sharing. I also add a beer too.
True! Really the BEST Paella recipe! Thank you, Chef Parisi!
THAT'S ABSOLUTELY TRUE, WHEN YOU COOK, YOU CAN COOK EVEN IN A ROCK!! 👩🍳
Chef Billy Parisi, this made the for my family for xmas, and it was a great success. Outstanding recipe and very well explained. Big thanks!!!
I made this for Boxing Day lunch for family and friends - it worked really well - a full-flavoured rustic dish with lots of textures and a bit of 'wow' factor too. The greatest lesson learned came from borrowing a friend's paella pan, which is a pretty cheap, thin one through which the heat did not travel well, even on my induction top. So, tip, buy as heavy a based pan as you can find and afford.
Without question my favorite chef cooking channel. I'm making Paella tonight and even though I've made it 50 times I'm going to go with your method.
I thought I was crazy when I told os my husband I ate paella with fish too. Nuts! Love it!
Oye! Te salió excellent! Okay this is a very good recipe! Gracias! Muchas gracias!
Thank you so much. I had been looking for this recipe for such a long time.blessings
Out of all making this dish I like this the best will make hope it comes out as good as yours look yummy thanks for the video
Thanks!
beautiful and very easy clear explanation. thank you!
Awesome job I will definitely try out your recipe and make it for my mom
7:37 couldn't agree more! That's the beauty of it. Incredible dish my man. Thanks for uploading this👍
My pleasure!
I'm going to try. I love your style!
I love seafood paella. Thanks for the recipe.
That's a great looking Paella!!! Very informative video 😀
Oh,yeah Mr.P delicious I always wanted to learn how to make this thanks to you now I know how to make it thank you May God Bless 🙏
So loving yor own style Paella can’t wait to make my own..thank you
My mom spent a good portion of her childhood in Spain. She used to make paella, especially when entertaining because it feeds a group so well. Going to have to try out your version!
CORRECTING MYSELF.
PAELLA PRONUNCIATION
PAH EH YAH.
DELICIOUS!!! 👩🍳
Super..Super..Super.
Love this combination, thank u.
Thank you so much
I'm new here. It is an amazing recipe! I will try today. Thank you for sharing.
Thank you so so much. Very easy and easy to follow your instructions. You are great
looks amazing 🤩ı am going to try it tonight for hubby. thank you very much for sharing💚
I grew up in Miami but I moved to Georgia in 1982. Due to the pandemic I have become the family chef. Thank you for this video. I already ordered a Paella pan on Amazon and I plan to make my first attempt.
(: The "attempt" is a great start!!!!! ... 🏆☺
You are a very good chef .
I love paella but it's not something I get to enjoy on a regular basis. I will be making this because you made it so easy to follow.
Hope you enjoy
Thank you for the recipe just made minus the class. It is soooo good.
It's looking so good that paella congratularion shef
amazing recipe, as always
In Madrid there was a little restaurant that every Sunday made paella. First come, first served. Once it was gone no more until the following Sunday. It was so delicious
Beautiful. This is a must try for me.
I always envision Spanish fishermen, boat pulled up on the sand, a fire of drift wood, and cooking whatever they caught that day
ok
Hmm
This is my first to see this vid. Im just impressed, motivated, inspired and listen very well to every word you say. I guess you're a such a great trainer. How I wish I'm one of your trainees. You really explained very detailed, and so well. You're tone of voice as a trainer is relaxed. I can feel that you're really pushing someone to be someone! Very good! I'm glad I saw this vid. Have a great new year ahead from Philippines! God bless.
Excellent definitely going to use your recipe thanks so much😀😀😀
My Mouth is Watering.Yum.
Dear Chef Billy, I'm sorry to say that's anything but a Spanish paella. I recommend that you look for "paella tradicional valenciana " or "paella de marisco” and see the great difference in ingredients preparation and appearance. Best regards from Spain
Are you from Spain Because I'm Puerto Rican and I always say Spanish food doesn't travel well.
Thank you for sharing this...It's been years since I made this and it was an easy remember with your help
U are very good teacher thank u love the recipe looks delicious ❤
Simple and looking good 👍
I started with your sourdough video and fell in love with your cooking style and the way you teach. Thanks for sharing!
Seems tasty, and is not one of the worst that I’ve seen across internet. Everything seems rather ok, alt ought some ingredients are missing and more importantly that is not a proper paella pan for that amount of rice. In Spain we use huge pans for paella even when cooking small quantities, that is because the idea is to cover the base of the pan with a slim portion of rice which allows all to cook fine and burn a little the bottom part. Also it would be hard to see any paella in Spain with so much toppings, it’s all about the taste of the rice and how it absorbs the flavour of the other ingredients.
Pd: valencians are very strict on what is and what is not paella, the official one is the one with rabbit although I don’t think that’s anyone’s favourite. In Valencia anything that scapes the official recipe is not called paella but arroz (rice) it’s cooked all the same and in my opinion most arroces taste better than official paella, specially “arroz del senyoret”. A good example on the rice being the main actor here is arroz a banda that has no toppings and is still amazingly good.
literalmente estos extranjeros que se piensan que saben hacer una paella y hacen cosas bien raras... personalmente a mi la paella me encanta, mucho mas que otros tipos de arroces, pero bueno, esq mi tia es especialista en paella y ps eso jajaj pero weno, todos los aroces en valencia estan buenisimos, lo que me fastidia esq los chefs de primera de otros paises desvirtuan nyestra comida haciendo estas cosaa :((
Me encanta el conejo, creo que lo intentaré la próxima vez. 😊
You missed the most beautiful thing in a paella ! The socarat, the crust in the bottom of the paella is like gold. It is extremely delicious and everyone will fight for it as it is served. The flavors of the safran are not well extracted (put the strains in a little bit of water and add it after you put liquid in your paella) it will also give your paella the golden color.
It is a crime in spain to mix food from the sea with food from the earth(in this case chicken and seafood).
Other than that, I love your style of videos and the way you explain things. Keep it up 😊
La paella mixta es exquisita...yo la hago mucho ,lo que es un delito es poner cebolla y pimienta..🤦🏻♀️
Making this tonight! Thanks
Just made this. Fantastic!! I’ll do it again soon!
I make my Paella very similar. My friends love it but they are intimidated by my recipe. So I am just going to forward this video to them. Since Chef Billy explained it so well that a 10 year old can follow and make a great Paella.
Thank you and Go Cubbies!
Thanks for watching! Cards!!!
Looks fabulous. I have to finish with a olive oil and lemon juice. Must be the California in me. Well done.
i love the way you teach ..it's fast and simple...will try this one
Wohoho.can’t wait to cook mine.your paella is easy to follow and look so yummy😍..Thank you so much for the effort❤️
Delicious wishing someday I learned how cook it
I just love how you explain everything in details and give substitutes ... I appreciate your videos
Love from Morocco 🤍
I’d love to see you try some Moroccan dishes (tajine or pastillas...) ☺️
Thanks for watching!
Food cook on wood fire outdoors taste so.much better
Wow yummy idol🙋🤗❤️❤️❤️🇵🇭🇵🇭👍🖖
Wow, so good
Love it. Gonna try it this weekend
Looking delicious👌
Thank you chef for the clear explanation and clear steps.
Love it!
Subscribing to your Chanel!
Esto tiene de paella solo donde se a cocinado el resto es ni se sabe
Loved this! Thank you 😊
I just love paella! This dish is definately incredible!
So good!
Absolutely beautiful 😋😋😋😋😍😍
Thank you so kindly!!
Looks amazing! I usually have a pot of stock simmering on the stove, and I add the meat of a chile choricero for color and flavor. I also use pork in addition to chicken. Thanks for sharing chef!
Thanks. Nice video. I’m surprised that the shrimp didn’t go in a little later. Wouldn’t they be tough with 20-25 minutes cooking time?
Yes like rubber!!!
They don’t cook on direct heat! They cook through the heat of the liquid so it takes them a bit longer to cook through!!!
I wondered about that too.
Bravo. One of the better paella recipes and cooking methods I’ve come across on TH-cam! I’ve seen a ton. Only criticism is that for paella to be totally authentic is that you do want the bottom layer of rice to be well toasted, or to have what the Spanish call socarrat. I’ve seen a lot of videos where they straight up burn it to try to get this but rather what you want is a crispy caramelized layer underneath. That should have been mentioned but that’s ok that it wasn’t. Was just happy to see the proper method and ingredients, which wasn’t so much about what you used but what you didn’t. I’ve seen way too many paella videos that should have been titled as Jambalaya because they added a ton of cayenne. The differences are more than subtle.
Hello, what would you recommend as one of the best recipes for this beautiful meal at YT?
@@palmiccz , the best ones are almost always in Spanish. Again, I liked this video so this one is good to start out with. If you don’t speak Spanish, you’ll be hard pressed to find truly authentic paella video recipes in English.
@@julianortiz4151 ok thanks
@@palmiccz check Omar Allibhoy's recipe. It's on Jamie Oliver's channel and it's as authentic as it gets.
@@siniorgolazo This one right? Thanks! th-cam.com/video/L_dDUw_QuDU/w-d-xo.html
Definitely will try this, I don't have Paella pans, but I have the 14" All Clad stainless steel pan, I think it'll work.... will it??? Thanks for sharing this very detail n beautiful recipe 😊
Looks delicious! I will definitely try this recipe!
Yes It's always about skills I once challenge my self to make bread but I don't have a oven so I made it in a pan I also made a so delicious cake in pane without oven now I have an oven and I miss those days :D
I tried it only today, so yummy 🤤
Thank you, excellent explanation
Spectacular 👏👏👏👌👍🇺🇦🙏
Thanks for watching!
I made this recipe today, TASTE EXACTLY LIKE THE ONE I HAD AT THE RESTAURANT
I was craving paella today and because I'm recovering from covid my mouth was just craving for it also for some energy one thing that I did wrong was I used long grain rice parboiled cause I didn't have any short grain🤷🏻♀️ but It turned out delicious anyways and so filling yumminess.
This looks incredible! I got a Wok or big pasta pot! Definitely will make it!
Gotta get some fresh clams & oysters this would be great for meal prep 🥘
Sheez, just when I thought it couldn’t get better! Thanks chef.
Any Mardi Gras jambalaya or gumbo on the radar soon? Pretty please?
Already have jambalaya :-) gumbo coming in two weeks
@@ChefBillyParisi Yes!
Thank you, chef! My favorite dish. I love that your approach is authentic, and I'm excited to make this.
Thanks for watching!
One of my favorite dishes.
Great job!
Thanks for the detailed steps and the recipe, made it last night, was really good!👍🏼
En España el arroz se guisa en la paella. Se llama paella al recipiente para hacerlo y al guiso de arroz que se hace en la paella. Jamás lleva cebolla ni pimiento rojo ni guisantes. Tomate, muy poco. Ajos sí. Y la proporción de arroz es mucho mayor: se trata de comer arroz con un poco de pollo o marisco, o ambos. Pero domina el arroz. Es más, los puristas no quieren los tropezones de pollo o lo que sea, lo que quieren es más arroz. A otros guisos de arroz que no cumplen estos requisitos se le llama arroz con lo que sea, no paella. Y suelen ser fantásticos, pero no son paella. Ejemplos de arroz en paella que no son paella: arroz con bacalao, con coliflor y garbanzos, con bogavante, con verduras solo, con costilla de cerdo… Ah, y los arroces en paella siempre son secos. Los arroces caldosos no se pueden hacer en una paella por razones obvias. En fin, hay que hacer un máster para entender los arroces españoles
Exactly, call it chicken fried rice, call it seafood fried rice, but this is no paella. It it culturally offensive to call it by its Spanish name.
Gracias por esto muy apreciada 👌🏾🙌🏾
HaHA HAAAAAAAA ......😂...PAELLA ?.....after seeing this "thing"....i recomended to you never going to Spain or specially to Valencia...(birhtplace of paella)....because you will be arrested and will go to prisión for 20 years at least.
Hi chef Billy 🙋🏽♀️ if I add chorizo doi have to change liquid amount?
Wonderful!
I like keep seafood dishes seafood. Chicken or sausage to its self. Like seafood gumbo and chicken gumbo. Two different flavors.
What can you substitute the squid & muscle for? What kind of pan is good to use for this recipe?
Pro-tip for everyone: put the pinch saffron threads in a 1/4 cup of water, for at least 15 minutes. Then add the water and the threads just before adding the chicken stock. This will take out the saffron taste way much better.