Usually I don't write or comment in videos... But I am so tired of the people, spanish people, about if it is authentic paella or not, when in the tutorials you see "How to make paella" I am originally from Valencia, and my family have being from Valencia all their life and I can say what is original or not. You don't have an idea, of how many versions of paella we have in the Valencia community (Castellón, Valencia and Alicante). We have a seafood paella, more than one. We have to think, she is not living in the Mediterranean side of Spain, if not, in USA, so, think how difficult must be to get the original ingredients we have. I am just proud of people like her, that tried to investigate and even making a trip to the place where the paella was born, for just having the right information and making the recipe in the most accurate way they can. The paella have already changed since the first time was done, from farm people centuries ago. And all the different versions of tortilla? Why nobody criticizes all the versions from the original version? She knows part of the technique and the vocabulary of it. So, Bravo Christine, for making our gastronomy more known and for loving my city. And sorry if this comment is too long. Visca València!
@@TheAgentbosko Thank you very much! I don't know, it looks like is popular to have that behavior each time there is a Paella tutorial. She even uses azafrán, that is super expensive (don't want to imagine in USA) and authentic rice from Valencia. Now, my mother for the color uses curcuma, because it doesn't give almost flavor, but color as the azafrán and it is much cheaper. If I make a video of that, for sure, there would be someone making a critique, because she is using curcuma instead of azafrán 🤣Have a nice day!
@@skyking9248 Because for sushi, you remove all the starch from the rice, but not in paella. There must be starch. We just stir the rice a little bit together with the other ingredients, before we put the water in. Then there are people who move it with the water and then there are people who do not. Traditionally you don't stir it when you put the water, so that it doesn't release too much starch. But it always leaves a very thin layer of starch around the edges and on top, which makes it creamy. Besides, this way, you get a more caramelised socarrat. Best regards!
I can see there are a few criticisms in the comment section that somehow this isn't "authentic" paella, but to be honest it seems like those comments show up on every single video recipe for paella that exists-not to mention the fact that paella isn't a recipe, it's a family of recipes. I have to say that I learned a lot from your video, and I especially didn't really appreciate the importance of the socar rat before. You have inspired me to try making my own paella, so thank you!
The method varies according to the type of attack on gastronomy that you can find on the internet and according to the foreigner usually invents the recipe and passes it off as authentic. There are MINIMUM criteria to make a paella that is totally skipped by foreigners who want to give us Valencians lessons on what an authentic paella is. You can follow the videos of the Valencian paella masters in Valencia instead of watching videos of supposed American chefs who have no idea what a paella really is posing as great masters of it.
Hi Christine - I made the Paella tonight - first ordered a Paella pan - It was excellent, although where I made it the stove was electric and had a smaller burner than it needed, so I had to adjust the pan over the heat and this took a little longer. Got the Paella pan from Made In - a little pricy but will last and last. Also ordered the Spanish peppers (canned) and the smell when I opened the can was amazing - and lots of them - so I'm freezing what was not used in the dish; ordered Spanish smoked Paprika just in case I couldn't get it, Spanish oils and La Bomba rice and their Seafood broth which was absolutely incredible. Bought sea scallops, shrimps, clams and mussels -- very expensive when you add it all up but truly a feast for once in a while and on a special occasion. Everyone loved it and it looked as beautiful as it was delicious. Served crusty sour dough bread, grilled, then grated garlic on it and spread some Spanish oil and served a salad with lemon/oil, garlic salad dressing with colourful tomatoes and a bit of bacon. Thanks so much!
This is what I love to hear ! When you pay attention to all the details of this dish, it truly is worth all the effort. You described it beautifully. I also make it for those special occasions and the family goes nuts.
Hello! I just did try your recipe and it’s unbelievable delicious 🤤 Thank you so much from Turkey 🇹🇷🥂👌🏻This will be my favorite meal for the special guests and also would like to mention that I did follow every step she did including dry sherry ☑️
Just want to drop a line to let you know that i utterly enjoy watching your videos. Have tried many of them and they are awesome!! keep them coming please!! thank you!
I’m 33 now, but I watched you every morning at 5am before high school growing up. I tell everyone that you’re the one who taught me how to cook 😂. That looks delicious!
That is a great looking Spanish Paella and your family must have enjoyed eating it too and you do make great looking and tasty dishes always and I hope 2021 is much better so far than 2020, which was terrible from the beginning due to the corona virus.
bravo .. bien hecho .asi lo hacen las madres españolas.padres epañoles y cada uno le pone su toque personal .es lo mas parecido que he visto. a como lo hacen lo hacen en España.. bien. un saludo
As a Spanish person, I can't say how much I appreciate you saying 'Don't add chorizo', it is not a Spanish thing guys!! Also made me crave my mom's paella!
I like to cook my chorizo in a separate pan and add it on top of the rice right when the paella is finished. This way you have chorizo with the dish but the flavor hasn't been absorbed by the rice. This way it's the best of both worlds
That Paella looks gorgeous. I visited a couple of times Valencia and that Paella is very similar to what a Paella from Valencia looks like. There are some places where spaniards (like me) put Chorizo in the Paella and makes it much more delicious.
Thank you for this. I’ve never quite mastered paella, always ending up with an ok seafood-and-rice dish but not really a paella. Now I feel I know what to look for and will give it another shot!
@@ChristineCushing I think I need a smaller pan. The one I have is not huge, but it’s too big for one burner. Following the advice from somewhere (I forget where) else, I would light two burners and rotate the pan around but that’s just one more tricky bit to manage, one more factor to juggle. And I live your approach of half-cooking some of it first, for texture, which makes so much sense.
Hi Christine, as s Spanish living in Canada I have to say you mastered the paella!!! Hearing that “guitarra española” at the background made me travel to Spain right away. A couple of tricks to keep mastering the dish: get the stock hot so when you add it to the rice both are at the same temperature and it cooks more evenly. For a sublime taste make a “ fumé” with the heads and shell of the shrimps, it will take this dish to a different level. By the way, never heard of adding wine or cherry to the paella, but hey, who I am to tell anyone to do things in a different way😉😉😉. I always sear the fish and the seafood firs as well. Great recipe Thanks for transporting me to my hometown 🥰🥰🥰
@Crystina Luna - I am Chilean/Canadian and I learned to make paella from my mother in my native Chile. Here in Calgary I have made seafood paella very similar to Christine's and with wine with very good results; I agree with you about making a 'fume' and heating up the stock before adding to the paella making a difference.
Ooh so glad you enjoyed my rendition of the most iconic Spanish dish. I knew there would disagreement. I also make the shrimp fumet ( it’s in my sautéed shrimp video ) and yes the stock should hot , you are right about that. Be well and sending you my best for 2021
It is a good question . Unlike risotto , paella is not creamy and you want the rice to keep it individual shape so the temperature of stock does not affect the final result and would be another pot to have hot for no reason. Also the surface area is so large with shallow pan on high heat that your temperate recovery is almost immediate from adding the stock. I hope this helps and that you try it.
I will try this recipe Christine ! But using the rice that available in LA, maybe not bomba even though I do want to use ingredients as closed as I can from the one they used it in Spain .
I will also be making it tonight for Christmas Eve ! For the squid , if you slice it into rings, I would add it at the point in code where I say to add the mussels. You don’t want to over cook it, or it will be chewy. The smaller the squid the better for this . Thank you and enjoy
I have been using a large braiser pan. to brown and sauté then add the rice and bake then broil in the oven. Not getting the crusty bottom will need to work on that.
I also put wedges of lemon when serving. I lived in Spain for a while and never saw anyone put wine in the recipe. The best paella I have tasted was in Malaga and Almeria where you can get it as a tapa (small taste free with a drink).
One of my favourite dishes, thank you 😊. Would greatly appreciate that you show the black rice paella 🥘 of Barcelona. I don’t know if it’s actually a Barcelona dish, but I ate it there and fell in love with it.
Looks Great! I made paella once about 2 decades ago, have the same type paella pan as you, purchased from Williams Sonoma. Bought the right rice, made different marinades for the giant prawns, and chicken also it had clams and sausage (not chorizo), it was quite a combination and quite expensive,lol. I didn't know you could cook the entire time on the gastop, but I like the idea that you can. Really like this recipe, maybe I will make another attempt. Thank you!
Thank you ,chef Christine ! Looks like work of art ! I can't wait to try making it ! Do you have any suggestions for what other type of rice to use if I can't find the original paella rice ?
Its difficult to use any other rice. I have not done it so I don't want to guide you to a rice that won't deliver. I hope this helps. Thanks for watching
Yes you could add a splash of sherry vinegar, but not as much as wine or it will be too acidic. The wine when it evaporates gives you a much more balanced flavour. I hope this helps. Thank you
its tough to make this and bring to a party because it;s best enjoyed right after its made. We always reheat it the next day but it's always best freshly made. Thank you
I love that paella pan...great size...not to big for your average stove top. I like that you seared the shrimp and scallops beforehand for color. This dish looks delicious. I wonder if you could use a risotto rice? The socarrat is something I have been unable to master using a 12 inch frying pan. I guess I have to invest in a paella pan. Beautiful recipe.
Yes this paella size is perfect for home 4-5 people. Unfortunately the Arborio rice does not work. This Spanish rice is very specific in that is stays fluffy and doesn’t get creamy like Arborio. The frying pan has sides that are too high so you definitely need the paella for success ! Thank you
OLE! Gracias por llevar a las mesas de muchas personas una pequeña porción de nuestra cultura. Yo la hago un poco diferente, pero sin duda esta es la versión mas cercana a una paella. Los elementos básicos y la elaboración son las mismas en prácticamente cualquier casa española, lo puedo asegurar! No tengáis miedo a explorar un poco mas. Hay miles de paellas; Mixta, arróz negro, solo con verduras. La idea es la misma pero con diferentes elementos, PERO SIN CHORIZO, por favor! jajajaja Was an awesome video, thank you a lot! Huggs!
It's way easier to just buy seafood stock. I used to use lobster in my paella and would boil the lobster (5/4 small/med Florida lobster tails) for about 2 minutes, then turn off and let soak about five minutes. Remove the tails and save the water for the stock. But now I just use half/half chicken and seafood stock (Shrimp, mussels and chicken are my main proteins). And yes you can use chorizo, just get dry or smoked Spanish chorizo. Many chefs in Spain use it in their paellas!
It's such a long story with the chorizo. People in Spain feel very strongly about what goes into a paella. If you like the chorizo, go ahead and use it...Thank you
this is a Cape Codder's delight! Christine, your instruction, love of cooking, tips, are the absolute best! I have only one question: Why don't you cook in your 'draws' like all the half-naked bimbos who can't boil water without scorching it?..you'd put 'em all to shame!
The next time someone from Spain says to not use chorizo in paella, tell them that back in the 1800s, Spaniards absolutely put chorizo into their paella. Their own food writer Ana Vega found with her own research that chorizo was added. Another well known food writer from Spain Cristino Álvarez found the same use of chorizo in paella in the past. Both of them defended Jamie Oliver when his paella recipe became an evening news report in Spain.
Originally paella, which means "pan" in local Catalan dialect, was made with rabbit and chicken meat, not seafood, arround the Albufera lake, near València. Now, it's true that the dish has become increasingly popular within Spain and beyond, and many versions of it have been created, versions like the one Christine has shown us. No problem if she prepares it this way then. You do you. The only thing that I think doesn't fit here is the chosen music, it reminds me of Andalusia, not València's region. Here we have a different traditional music. I know that anything Spanish and flamenco or other music styles from Andalusia are mixed in many people's minds, but let me tell you all that in Spain there are different peoples with different languages, different cultures, to which are linked specific musical styles. In Valencia, for instance, you have local jotes and boleros, which are traditional dances and have their own music. That being said, you, Christine, are a great cook! And I am personally fond of Greek food. ^_^
Thank you for your comments ! You must check out my paella video when I was in Albufeira making that exact paella you are referring to. As for the music , it’s tough and music is expensive so this is all I had. Thank for watching
First of all : Valencia is Not Cataluña. Valencia is Valencia, the old Kingdom of Valencia never belonged to Cataluña. We don’t speak Catalan. We speak Valenciano. The name paella has it’s origin in the arabic language “ Al pa el” .Also the origin of the dish is arabic from the time when Spain was ocupied from the Maures. Please don’t give lessons when you don’t have a glue about our Geographie, our language , our history and our kitchen. Reading might help you...
Hello Christine, you say that chorizo is a no no for paellas, but then, and you may not know it, onion is also a no no; Traditional and authentic paella does not have onion. For the sofrito, only garlic and red pepper, not even tomato is accepted in all regions, even in all cuisines from Valencia and its surroundings. So you see, saying that this or that is a no no for paella, can get very complicated, because depending on the region, some ingredients are ok and others are not. But then, one of the most heard things, is that the traditional paella has only rabbit, chicken, pig ribs, escargots and duck, and also little meat balls. But not any kind of sea food... So, this thing about tomatoes or no tomatoes, onions or no onions, chorizo or no chorizo becomes all of a sudden very particular to ideas one has, and not the "real" thing if there is such thing!!! And your paella looks great!!!
@@ancimargarita2763 Never heard that about the onion, and have been making paella over 15 years and trained under a Spanish chef (who used onion). Not saying you're incorrect, I don't know. But there is a difference between something not being "authentic" and it being a "no no". While chorizo or onion may not be authentic, they are widely used in many versions, including many by chefs in Spain. Nutella, on the other hand, as some "idiot" sarcastically suggested... would be a definite no-no. :)
@@steved4693 ohhh well, there is always space to learn, and i guess all these chefs you talk about do not make the traditional delicious amazing real paella. It is always wise to study a bit more deeply, one can fall into the hands of chefs who pretend to know much, in reality they know their egos and do whatever comes to their minds and then say it is "traditional". Just as i said it, chorizo and onions are a no no for traditional paella, but then of course, nowadays anybody can make a very delicious rice with many things, and call it a paella... sadly it will not be it, but then... there is space for all kind of ideas whether right or not!!! so do not worry, keep on making your "paella", i am sure it is delicious.
The method varies according to the type of attack on gastronomy that you can find on the internet and according to the foreigner usually invents the recipe and passes it off as authentic. There are MINIMUM criteria to make a paella that is totally skipped by foreigners who want to give us Valencians lessons on what an authentic paella is. You can follow the videos of the Valencian paella masters in Valencia instead of watching videos of supposed American chefs who have no idea what a paella really is posing as great masters of it.
Usually I don't write or comment in videos... But I am so tired of the people, spanish people, about if it is authentic paella or not, when in the tutorials you see "How to make paella" I am originally from Valencia, and my family have being from Valencia all their life and I can say what is original or not. You don't have an idea, of how many versions of paella we have in the Valencia community (Castellón, Valencia and Alicante). We have a seafood paella, more than one. We have to think, she is not living in the Mediterranean side of Spain, if not, in USA, so, think how difficult must be to get the original ingredients we have. I am just proud of people like her, that tried to investigate and even making a trip to the place where the paella was born, for just having the right information and making the recipe in the most accurate way they can. The paella have already changed since the first time was done, from farm people centuries ago. And all the different versions of tortilla? Why nobody criticizes all the versions from the original version? She knows part of the technique and the vocabulary of it. So, Bravo Christine, for making our gastronomy more known and for loving my city. And sorry if this comment is too long. Visca València!
Love your comment Carla and Valencia is a great city. Wish to go back soon.
@@TheAgentbosko Thank you very much! I don't know, it looks like is popular to have that behavior each time there is a Paella tutorial. She even uses azafrán, that is super expensive (don't want to imagine in USA) and authentic rice from Valencia. Now, my mother for the color uses curcuma, because it doesn't give almost flavor, but color as the azafrán and it is much cheaper. If I make a video of that, for sure, there would be someone making a critique, because she is using curcuma instead of azafrán 🤣Have a nice day!
Hi can I ask, why not wash the rice, is there a reason? I make sushi mostly and I can’t imagine not watching the rice until clear. Thanks
@@skyking9248 Because for sushi, you remove all the starch from the rice, but not in paella. There must be starch. We just stir the rice a little bit together with the other ingredients, before we put the water in. Then there are people who move it with the water and then there are people who do not. Traditionally you don't stir it when you put the water, so that it doesn't release too much starch. But it always leaves a very thin layer of starch around the edges and on top, which makes it creamy. Besides, this way, you get a more caramelised socarrat.
Best regards!
@@carlaortegabellver926 thanks for the reply :)
Makes sense. So hard for me to even consider not washing the rice, but I get it!
Best
I have been looking for a paella recipe that would be both correct and easy to follow. Found it here!! Can’t wait to try this weekend. Thank you
Thank you ! I hope you have made it. This is my annual Christmas Eve tradition. The family demands that I keep making it.
Christine reminds me of my favourite auntie. Lovely lady.
I can see there are a few criticisms in the comment section that somehow this isn't "authentic" paella, but to be honest it seems like those comments show up on every single video recipe for paella that exists-not to mention the fact that paella isn't a recipe, it's a family of recipes. I have to say that I learned a lot from your video, and I especially didn't really appreciate the importance of the socar rat before. You have inspired me to try making my own paella, so thank you!
Yes, the method can vary however there are some 'dos and don'ts' if it's going to be labelled authentic.
The method varies according to the type of attack on gastronomy that you can find on the internet and according to the foreigner usually invents the recipe and passes it off as authentic. There are MINIMUM criteria to make a paella that is totally skipped by foreigners who want to give us Valencians lessons on what an authentic paella is. You can follow the videos of the Valencian paella masters in Valencia instead of watching videos of supposed American chefs who have no idea what a paella really is posing as great masters of it.
nicely taught with just the right amount of clarity, timing and enthusiasm. mine is just in the final minutes of cooking and I can't wait!!
Very 😋 yummy Madam. Thanks for sharing. I will try to cook this on my daughter's 45th Birthday! God bless you all...
This looks professional, such good mindful techniques
Thank you so much . I'm glad you noticed all the little details.
I can not find the recipe. Love this video!
@@nohemidalton8547 The full recipe is the below the video description. Let me know if you can't find it. .Enjoy
Hi Christine - I made the Paella tonight - first ordered a Paella pan - It was excellent, although where I made it the stove was electric and had a smaller burner than it needed, so I had to adjust the pan over the heat and this took a little longer. Got the Paella pan from Made In - a little pricy but will last and last. Also ordered the Spanish peppers (canned) and the smell when I opened the can was amazing - and lots of them - so I'm freezing what was not used in the dish; ordered Spanish smoked Paprika just in case I couldn't get it, Spanish oils and La Bomba rice and their Seafood broth which was absolutely incredible. Bought sea scallops, shrimps, clams and mussels -- very expensive when you add it all up but truly a feast for once in a while and on a special occasion. Everyone loved it and it looked as beautiful as it was delicious. Served crusty sour dough bread, grilled, then grated garlic on it and spread some Spanish oil and served a salad with lemon/oil, garlic salad dressing with colourful tomatoes and a bit of bacon. Thanks so much!
This is what I love to hear ! When you pay attention to all the details of this dish, it truly is worth all the effort. You described it beautifully. I also make it for those special occasions and the family goes nuts.
What a deliciouis paella in a beautifull paellera.
Thank you so much . It has become our Christmas Eve tradition that everyone loves .
Delicious👩🍳 Christine, paella makes me hungry and I want to go to Spain
m.th-cam.com/video/MlxynOinsYw/w-d-xo.html
Oh how I want to go to Spain also and have this paella by the seaside. But for now ... my version is good. Thanks
I’m so happy to be here in Spain, I can taste all kinds of PAELLA, and try to make it.
I love, love, love this food. I could eat it every week.
I totally agree. Thank you
@@ChristineCushing I love watching you cook.
Thank you for the great tip - pre-cooked seafood! It really works and makes it so much easier to finish the rice just right!! Thank you!!!
I'm so glad you love it. That little pre- step works wonders and you still get the perfect texture of all the seafood and rice. Thank you
This lady is such a sweetheart. God bless her and her family. Love from Armenia 🇦🇲 🇬🇷 🇺🇸
How prescient. I opened up TH-cam to look for a Paella recipe and there you are! Thank you.
Kismet ...:)
It’s all about the timing ! I hope you try it.
Made this for dinner tonight, so delicious as usual. Took me right back to my trip to Spain 2 years ago. Thanks for the phenomenal recipe Christine!!
So happy you made it ! It was my way of bring the closest thing to Spain to you at home. Thank you
Hello! I just did try your recipe and it’s unbelievable delicious 🤤 Thank you so much from Turkey 🇹🇷🥂👌🏻This will be my favorite meal for the special guests and also would like to mention that I did follow every step she did including dry sherry ☑️
😀I'm waiting for my paella pan and I hope to cook this next week!!
Outstanding recipe 👍😋
Thank you.
Ok ok your making me hungry looks delicious and wonderful. Thank you 🙏☺️😉💐
My pleasure !
I'll cook this version of yours. Thank you.🌷🌷 Love it. 💖💖
Please do try it ! It’s a family favourite !
Just want to drop a line to let you know that i utterly enjoy watching your videos. Have tried many of them and they are awesome!! keep them coming please!! thank you!
Thank you so much !
Seafood Paella is the ultimate dish of Spanish cuisine, well done. 😤😤😤
Thank you ! Yes it really is the ultimate Spanish dish.
looks wonderful i am going try now
How did it turn out? Thanks.
Look delicious thank you for sharing your recipe thank you
I came here from the recent video “behind the scene to a private party” clip where you cook the paella. Christine, you are such a great chef.
Awesome recipe Tina Fey!
My pleasure 😜
I’m 33 now, but I watched you every morning at 5am before high school growing up. I tell everyone that you’re the one who taught me how to cook 😂. That looks delicious!
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That is awesome ! Glad we could spend so much time together in the kitchen ! Did you absorb my lemon obsession ? LOL. See you in the kitchen
That is a great looking Spanish Paella and your family must have enjoyed eating it too and you do make great looking and tasty dishes always and I hope 2021 is much better so far than 2020, which was terrible from the beginning due to the corona virus.
Thank you ! Yes let hope for a better 2021 and this paella is a good start .
bravo .. bien hecho .asi lo hacen las madres españolas.padres epañoles y cada uno le pone su toque personal .es lo mas parecido que he visto. a como lo hacen lo hacen en España.. bien. un saludo
Muchas Gracias. !
As a Spanish person, I can't say how much I appreciate you saying 'Don't add chorizo', it is not a Spanish thing guys!! Also made me crave my mom's paella!
Thank you ! It is a delicious one.
Who cares if chorizo is a Spanish thing or not if I like it I'll use it
I like to cook my chorizo in a separate pan and add it on top of the rice right when the paella is finished. This way you have chorizo with the dish but the flavor hasn't been absorbed by the rice. This way it's the best of both worlds
That Paella looks gorgeous. I visited a couple of times Valencia and that Paella is very similar to what a Paella from Valencia looks like. There are some places where spaniards (like me) put Chorizo in the Paella and makes it much more delicious.
Thank you for this. I’ve never quite mastered paella, always ending up with an ok seafood-and-rice dish but not really a paella. Now I feel I know what to look for and will give it another shot!
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@@cookwithpride840 remarkable in its irrelevance to the present discussion.
Well, at least you’re not promising trust funds out of Nigeria.
Yes there is a bit of a learning curve and I wanted to make this video for people to succeed at home completely on the stove top. Hope you nail it
@@ChristineCushing I think I need a smaller pan. The one I have is not huge, but it’s too big for one burner. Following the advice from somewhere (I forget where) else, I would light two burners and rotate the pan around but that’s just one more tricky bit to manage, one more factor to juggle. And I live your approach of half-cooking some of it first, for texture, which makes so much sense.
@@jjpp2216 You could always finish it off in the oven. My Wife is from Spain and that's how she does it
Wonderful video, looks delicious!!
Thanks so much
Brilliant ! Fantastic !
Gracias !
that's crispy on side & bottom.. delicious 😋😋
The best ! Thank you
Amazing thanks 🌻
My pleasure !
Amazon has this rice👍🏽 can’t wait to try this
Yummmm that looks delicious my mouth is watery 🤤🤤🤤🤤
Then my job is done 👏👏thanks
I wish I could reach through the screen and taste that delicious Spanish seafood paella. Mmmmmmmmmmmmmmmmmmmm. :)
Yes ! It really was amazing. Thank you
I miss Christine Cushing Live! 🤩 glad I found her again here!
Thank you so much. We had so much fun on that live show. I miss hosting it as well. Glad you found me here 😊
Muy bien, el azafran es parte importantisima, felicidades desde España.
Muchas Gracias !
That looks super tasty. A nice paella. Cheers!
Much appreciate it !
It's wonderful food/video like this that makes me so sad we're not neighbors :)
As a Fan of spanish Masterchef “Alex el capo” I have to tell you "mmm que rica”
Gracias !
Hi Christine, as s Spanish living in Canada I have to say you mastered the paella!!! Hearing that “guitarra española” at the background made me travel to Spain right away. A couple of tricks to keep mastering the dish: get the stock hot so when you add it to the rice both are at the same temperature and it cooks more evenly. For a sublime taste make a “ fumé” with the heads and shell of the shrimps, it will take this dish to a different level. By the way, never heard of adding wine or cherry to the paella, but hey, who I am to tell anyone to do things in a different way😉😉😉. I always sear the fish and the seafood firs as well. Great recipe Thanks for transporting me to my hometown 🥰🥰🥰
m.th-cam.com/video/MlxynOinsYw/w-d-xo.html
@Crystina Luna - I am Chilean/Canadian and I learned to make paella from my mother in my native Chile. Here in Calgary I have made seafood paella very similar to Christine's and with wine with very good results; I agree with you about making a 'fume' and heating up the stock before adding to the paella making a difference.
Ooh so glad you enjoyed my rendition of the most iconic Spanish dish. I knew there would disagreement. I also make the shrimp fumet ( it’s in my sautéed shrimp video ) and yes the stock should
hot , you are right about that. Be well and sending you my best for 2021
Hi Christine! Any reason why the stock is not hot? Doesn't it affect the cooking process of the rice if we add it and it's not hot? Thank you!!!!
It is a good question . Unlike risotto , paella is not creamy and you want the rice to keep it individual shape so the temperature of stock does not affect the final result and would be another pot to have hot for no reason. Also the surface area is so large with shallow pan on high heat that your temperate recovery is almost immediate from adding the stock. I hope this helps and that you try it.
That looks soooo good!
I will try this recipe Christine ! But using the rice that available in LA, maybe not bomba even though I do want to use ingredients as closed as I can from the one they used it in Spain .
I hope you can find the Bomba rice. It has to be available in LA. You will love the recipe. Thank you
Great top. You look good in it.
Ela Christine, show off the 200k TH-cam frame :) Congrats!!!!
Thank you Giorgo ! there is no 200K youtube frame but working my way to the big 1 Million... See you in the kitchen
This is one of my favorite paella recipes -- there are so many but I totally agree NO CHORIZO. It overpowers all the delicate flavours.
Thank you for watching !
Hi Christine, Great looking paella! We wanted to add squid, but were wondering at what stage we should add it into the dish to cook. Thank you.
I will also be making it tonight for Christmas Eve ! For the squid , if you slice it into rings, I would add it at the point in code where I say to add the mussels. You don’t want to over cook it, or it will be chewy. The smaller the squid the better for this . Thank you and enjoy
@@ChristineCushing Ok awesome Your reply was right on time too Thank you so much! Merry Xmas to you and your fam!
I have been using a large braiser pan.
to brown and sauté then add the rice
and bake then broil in the oven.
Not getting the crusty bottom will need to work on that.
Yes that browned bottom is the key ! Have fun working on it. Thank you
Perfect!
Can I use padan rice or sushi rice
These types of rice are not suitable for paella as they are sticky. Thank you
So...what do I do with the zest of lemon? 🤔
My apologies , you just add it either at the end for a fresher flavour or when you add the rice for more depth. Thank you. Hope you enjoy
I also put wedges of lemon when serving. I lived in Spain for a while and never saw anyone put wine in the recipe. The best paella I have tasted was in Malaga and Almeria where you can get it as a tapa (small taste free with a drink).
Looks great!
Many thanks
Hello where can I find the written recipe? Thx
It looks delicious! I can’t wait to try making it. How many cups of rice is needed for this recipe as I didn’t see it in the recipe that was provided.
Its listed in the middle of the written recipe - 1 cup (250 ml) la bomba Spanish Rice : )
@@swisski thank you, I absolutely missed that part.
My apologies , you were not missing things .. We noticed the rice was missing and added it yesterday. I hope you try it
I searched and searched and finally found easy to follow the recipe
I'm so glad you discovered my recipe
One of my favourite dishes, thank you 😊. Would greatly appreciate that you show the black rice paella 🥘 of Barcelona. I don’t know if it’s actually a Barcelona dish, but I ate it there and fell in love with it.
Looks Great! I made paella once about 2 decades ago, have the same type paella pan as you, purchased from Williams Sonoma. Bought the right rice, made different marinades for the giant prawns, and chicken also it had clams and sausage (not chorizo), it was quite a combination and quite expensive,lol. I didn't know you could cook the entire time on the gastop, but I like the idea that you can. Really like this recipe, maybe I will make another attempt. Thank you!
Please do try it again. I think you will love the results
Oh my that is a perfect paella!🙌🏻
Many thanks
I am going to attempt this tonight, does the stock have to be heated when adding? Thank you.
It's better to have the stock boiling when you added into the rice so it doesn't stop cooking. ;)
Yes , ideally, but I make it with room temp also as it comes to a boil very quickly in this shallow pan. Thank you
Hi Christine - quick question, I got sofrito in a jar. Can I assume I don’t need to do the piquillo, etc from scratch
Thank you ,chef Christine ! Looks like work of art ! I can't wait to try making it ! Do you have any suggestions for what other type of rice to use if I can't find the original paella rice ?
Its difficult to use any other rice. I have not done it so I don't want to guide you to a rice that won't deliver. I hope this helps. Thanks for watching
Hi Christine - would a splash of Sherry Vinegar work in place of the actual wine?
Yes you could add a splash of sherry vinegar, but not as much as wine or it will be too acidic. The wine when it evaporates gives you a much more balanced flavour. I hope this helps. Thank you
@@ChristineCushing Thanks!
Can I make this and bring it to a party
its tough to make this and bring to a party because it;s best enjoyed right after its made. We always reheat it the next day but it's always best freshly made. Thank you
Perfecto!..🎨🥇
Thanks so much !
@@ChristineCushing
Siempre!....
I love that paella pan...great size...not to big for your average stove top. I like that you seared the shrimp and scallops beforehand for color. This dish looks delicious. I wonder if you could use a risotto rice? The socarrat is something I have been unable to master using a 12 inch frying pan. I guess I have to invest in a paella pan. Beautiful recipe.
Yes this paella size is perfect for home 4-5 people. Unfortunately the Arborio rice does not work. This Spanish rice is very specific in that is stays fluffy and doesn’t get creamy like Arborio. The frying pan has sides that are too high so you definitely need the paella for success ! Thank you
Hey Christine thanks for sharing the recipe. Question: if I can't find La Bomba rice can I use arborio rice instead?
Yes you can, she should have said that! Good quality arborio is short and round gives tge same result
@@dolce13651 I thought so, thanks
I have not made it with Arborio and it won’t be the same but give it a try . Thank you
@@ChristineCushing from what i know good quality arborio is a short grain rice like Spanish rice! And it should not make any difference!
@@Sarah-zg5qs you should watch Spanish chef omar on TH-cam and or Instagram
Loved it from 🇱🇰
OLE!
Gracias por llevar a las mesas de muchas personas una pequeña porción de nuestra cultura. Yo la hago un poco diferente, pero sin duda esta es la versión mas cercana a una paella. Los elementos básicos y la elaboración son las mismas en prácticamente cualquier casa española, lo puedo asegurar! No tengáis miedo a explorar un poco mas. Hay miles de paellas; Mixta, arróz negro, solo con verduras. La idea es la misma pero con diferentes elementos, PERO SIN CHORIZO, por favor! jajajaja
Was an awesome video, thank you a lot! Huggs!
entiendo que no eres de valencia no?? 7u7 casi me da un ataque al ver esto a lo que llama "paella original"
Muchas Gracias. I really do love a paella. It's the perfect dish.
Delicious
no lemon??will green pepper totally throw it off?
Hey Christine, this looks like the perfect paella recipe I've been looking for! What are your thoughts on adding lemon?
Thank you so much. It is delicious. I feel good about adding some lemon with the seafood. I often add lemon zest but also some juice. Thank you
Christine!!! I am having 10 people over and have a 16" pan...I am planning to double everything! YES???????????
Yes I would double it but maybe add some more seafood , so you have enough for 3 pieces / person. It’s such a delicious recipe. Thank you
Only one pan?!? :) They're inexpensive. I have three!
“I can smell it from here!”
She’s right there!!!
Very delicious too ! Thank you
How do you make the seafood stock??? Ohh i almost forgott to say. What a tasty paella you made 👍👍👍 and i also liked that u said No chorizo 👌👌👌
It's way easier to just buy seafood stock. I used to use lobster in my paella and would boil the lobster (5/4 small/med Florida lobster tails) for about 2 minutes, then turn off and let soak about five minutes. Remove the tails and save the water for the stock. But now I just use half/half chicken and seafood stock (Shrimp, mussels and chicken are my main proteins).
And yes you can use chorizo, just get dry or smoked Spanish chorizo. Many chefs in Spain use it in their paellas!
Why you used the same teaspoon to try the rice
Hi Christine I forgot to tell you, next time try the paella with octopus, your gonna love it!!!
And Nutella
there was no recipe for the stock
I'm sorry but I have to use frozen seafood, are there any extra tips to make it uh edible lol thx so much in advance
Ok I'm getting fresh seafood & got a whole lotta frozen as backup lol
WHY is Chorizo a fail? I have seen so many combinations...just wondering.
It's such a long story with the chorizo. People in Spain feel very strongly about what goes into a paella. If you like the chorizo, go ahead and use it...Thank you
@@ChristineCushing Thank you. I made your recipe and it was amazing!!!
this is a Cape Codder's delight! Christine, your instruction, love of cooking, tips, are the absolute best! I have only one question: Why don't you cook in your 'draws' like all the half-naked bimbos who can't boil water without scorching it?..you'd put 'em all to shame!
what's wrong with the chorizo?
It's just a Spanish thing. They are really opposed to using it. But we can do whatever we like. LOL.
Juicy 👩🍳😉
I like your recipe but,you may put White one, in my opinion IS better. However, thank you very much indeed anyway.👍👏💯
@@AntonioGarcia-un5us you are most welcome. I made this version to give people a more accessible option to make at home. Thank you
The next time someone from Spain says to not use chorizo in paella, tell them that back in the 1800s, Spaniards absolutely put chorizo into their paella. Their own food writer Ana Vega found with her own research that chorizo was added. Another well known food writer from Spain Cristino Álvarez found the same use of chorizo in paella in the past. Both of them defended Jamie Oliver when his paella recipe became an evening news report in Spain.
leave the peas and all is perfect 🙂
I love your very smug and condescending manner of talking to your viewers. Great way to grow your channel.
@@ezrad5273 it’s too bad that’s what you got from my video .
Originally paella, which means "pan" in local Catalan dialect, was made with rabbit and chicken meat, not seafood, arround the Albufera lake, near València. Now, it's true that the dish has become increasingly popular within Spain and beyond, and many versions of it have been created, versions like the one Christine has shown us. No problem if she prepares it this way then. You do you. The only thing that I think doesn't fit here is the chosen music, it reminds me of Andalusia, not València's region. Here we have a different traditional music. I know that anything Spanish and flamenco or other music styles from Andalusia are mixed in many people's minds, but let me tell you all that in Spain there are different peoples with different languages, different cultures, to which are linked specific musical styles. In Valencia, for instance, you have local jotes and boleros, which are traditional dances and have their own music. That being said, you, Christine, are a great cook! And I am personally fond of Greek food. ^_^
Thank you for your comments ! You must check out my paella video when I was in Albufeira making that exact paella you are referring to. As for the music , it’s tough and music is expensive so this is all I had. Thank for watching
First of all : Valencia is Not Cataluña. Valencia is Valencia, the old Kingdom of Valencia never belonged to Cataluña. We don’t speak Catalan. We speak Valenciano. The name paella has it’s origin in the arabic language “ Al pa el” .Also the origin of the dish is arabic from the time when Spain was ocupied from the Maures. Please don’t give lessons when you don’t have a glue about our Geographie, our language , our history and our kitchen. Reading might help you...
@@alexspanien2926 Ay-ay-ay que horror!!!! Que me considerarán catalán!!! Niegalo todo!!! (aunque a nadie le importe una "fave" en este canal) 😂
Why not chorizo if I like chorizo I'll use chorizo who are you to say what's right or wrong
I always eat the tiny attach muscle of the scallops. Yes, it's a little chewy, but OK.
m.th-cam.com/video/MlxynOinsYw/w-d-xo.html
Christine Darling! You are one of those amazing ones i really want to meet 😃
Hello Christine, you say that chorizo is a no no for paellas, but then, and you may not know it, onion is also a no no; Traditional and authentic paella does not have onion. For the sofrito, only garlic and red pepper, not even tomato is accepted in all regions, even in all cuisines from Valencia and its surroundings. So you see, saying that this or that is a no no for paella, can get very complicated, because depending on the region, some ingredients are ok and others are not. But then, one of the most heard things, is that the traditional paella has only rabbit, chicken, pig ribs, escargots and duck, and also little meat balls. But not any kind of sea food... So, this thing about tomatoes or no tomatoes, onions or no onions, chorizo or no chorizo becomes all of a sudden very particular to ideas one has, and not the "real" thing if there is such thing!!! And your paella looks great!!!
Great comment, I totally agree with you
I concur. I've lived in Spain for nearly 20 years and I have seen all sorts of things go into a dish with rice but never chorizo or onion.
@@SteveGouldinSpain bueno, digamos que si es arroz con "cosas" no es paella... paella es PAELLA!!! Hola!!!!!
@@ancimargarita2763 Never heard that about the onion, and have been making paella over 15 years and trained under a Spanish chef (who used onion). Not saying you're incorrect, I don't know. But there is a difference between something not being "authentic" and it being a "no no". While chorizo or onion may not be authentic, they are widely used in many versions, including many by chefs in Spain. Nutella, on the other hand, as some "idiot" sarcastically suggested... would be a definite no-no. :)
@@steved4693 ohhh well, there is always space to learn, and i guess all these chefs you talk about do not make the traditional delicious amazing real paella. It is always wise to study a bit more deeply, one can fall into the hands of chefs who pretend to know much, in reality they know their egos and do whatever comes to their minds and then say it is "traditional". Just as i said it, chorizo and onions are a no no for traditional paella, but then of course, nowadays anybody can make a very delicious rice with many things, and call it a paella... sadly it will not be it, but then... there is space for all kind of ideas whether right or not!!! so do not worry, keep on making your "paella", i am sure it is delicious.
One can't totally dismiss chorizo in paella until tried it
The method varies according to the type of attack on gastronomy that you can find on the internet and according to the foreigner usually invents the recipe and passes it off as authentic. There are MINIMUM criteria to make a paella that is totally skipped by foreigners who want to give us Valencians lessons on what an authentic paella is. You can follow the videos of the Valencian paella masters in Valencia instead of watching videos of supposed American chefs who have no idea what a paella really is posing as great masters of it.