Authentic Spanish Seafood Paella Recipe | Simple Paella at Home | Chef James
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- เผยแพร่เมื่อ 23 ก.ค. 2024
- Paella! Today we will make a Simple Paella At Home! This is the way we make it professionally in the kitchen, I will show you trade secrets, which are easier and can save you time when making this at home! The Marca/Sofrito can be frozen for the next time you make this as well! as it will cut the cooking time in half when you have it ready!
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Recipe: 2 people
Time: 1:30 hour
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Ajo Perejil:
- 50g / one bunch of Parsley
- 2 Cloves Garlic
- 130ml / 4oz olive oil
- Salt
----
Fish Stock:
-1 monkfish head or bones of one fish.
any white fish will work. monkfish is cheap
- 150g / 5oz shrimp heads or lobster shells.
the more you add, the more color,
if using lobster shells, crush!
- 2 carrots
- 2 leeks or onions
- 1 celery
- 3 bay leaves
- 1 bunch fresh parsley (Optional)
- 5 liters / 1.3 gal of water
- Salt
------------
Sofrito / Marca
Time: 40mins:
- 2 med onions
- 1 Red Pepper
- 1 Green Pepper
- 1 can / 400g whole tomatoes
- 1 TBS paprika
- Salt
---------------------------------
Paella for 2
- 140g / 5oz of Bomba rice
- 3 TBS Ajo Perejil
- 50g / 1.7oz Sofrito / Marca
- 5 mussels
- 9 clams
- 1 large calamari
- 4 or 5 shrimp or Prawns
- 425ml / 14.5oz of stock
-Enjoy!! :)
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Timeline:
00:00 - Intro
01:27 - How to make Ajo Perejil
02:00 - How to make Fumet
02:27 - How to make Sofrito / Marca
04:19 - Cleaning Prawns and tips
05:17 - How to make the Paella and overview
06:10 - To start the Paella!
08:21 - How to finish the Paella and Trade Tips!
10:51 - How to cook the Prawns
11:24 - more tips!!
12:04 - Ending, Result and last tip!
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Paella!! After many requests, I have finally made Paella! and I show you how we make it professionally in the kitchen, which can save you time at home!! Be sure to SUBSCRIBE!
▶ For Kitchen Essentials Check Out my Video! - th-cam.com/video/D3bXAirUAY4/w-d-xo.html
Hello good morning 🌻😚 I'm new here sharing my full support and love see you guys 🙂😌😊
Finally!!! Some good paella on youtube in english..
I made this and it was EPIC !! .. super easy to follow and so much tips and info along the way all the little hints on original names, to why you developed a habit of doing it one way over the other...
Thanks for the videos and all the time you put into making this a great experience.
Glad you liked it!!
What can I add after this masterpiece of making one of the most famous dishes of Spain, hope one day I can cook by myself, so thank you very much for the explanations, for the presentation at the beginning of the video as with the previous dishes, thumbs up and keep growing up with the channel
Thank you very much Victor!! I had fun making this video! I miss traveling a lot! haha there are some very nice places to visit, not to far from Barcelona!
I can tell you one thing and that is not to add green peppers into this classic dish or you will be burping all afternoon, trust me I know this for a fact
Wooww!!! The most famous spanish dish ever! Thank you for sharing! I actually tasted when I first visited to Spain and I absolutely loved it! Now I have the change to do it in my home! Thank you for shring your tips and advices! Thumps up for you, I can't wait for many more videos!
Thank you very much wendy!! It is easy to make but it dose take some time to make!
Love your show today, good presentation.The recipe looks delicious.
Thank you!!! I miss you grandma!
Muy buena la paella! Por fin he visto como la hacéis en el restaurante. Es un plato muy completo y nutritivo y súper fácil, así como lo explicas.
Muchas Gracias!!
La paella es uno de mis platos preferidos, y a mi la que más me gusta es la de marisco. Oh! Que buena está! Lo has explicado muy bien. Gracias James!
Muchas Gracias!!
I'm from South Africa and having been trying to cook Paella for years. Finally in the last 2 years I've been getting it right to achieve the socara. Game changer.
Oh paella! Es un plato genial, tanto en hinvierno como en verano. En verano, al volver de la playa con una ensalada y sangría es genial! O cuando quieres celebrar un encuentro con familia o amigos. Es muy nutritiva. Muy bien explicado!
Muchas Gracias!! Si una paella en la playa es mejor! y casi estamos en verano!
This is what ive been waiting for!! it looks sooo good!!! Very good recipe James!! If I have any questions ill let you know!!
Thank you man!! Okay!!
Thankyou James i find you very informative, it helps alot
thank you so much for the recipe. Keep up the good work chef!
Thank you, I will!
Thank you Chef Makinson, I was able to make this recipe with your help and came out with a successful Paella that was perfect. This is the best recipe I have seen. Keep the great videos coming!!
thank you! I'm glad that you enjoyed it! :)
Muchas gracias! Esta receta es increíble.
Gracias!
This is amazing dish, thank you so much for the recipe
Thank you very much!!
@@ChefJamesMakinson see you friend
Thank you very much!
I always wonder how to make this delicious dish! I am gonna save this recipe for sure, thank you so much James :)
im glad that you liked it!! Thank you very much! have a great weekend! :)
Thanks James! I've never made paella before. It looks amazing and pretty simple.
Thank you Stewart!! It can be but it takes time to make everything, so doing it step by step helps!
I didn't only watch this from start to finish, but I was glued to the screen, James!
haha I'm glad to hear that! paella is very popular here! and just posted a new video! ;)
Looks very delicious!I love paella!😋Great job and great recipe.👍
Thank you!!
I love your calm energy Chef James ☺
Thank you!
Hi James, my son always asks me to make paella. Thanks to you I will be able to cook it the way pros like you do.
Your welcome!! let me know if you have any questions!! :)
I'm a new follower here ... You're really cool🙋🙋🙋🤗🤗🙋🙋🙋
Thank you very much!! I have more videos to come!!
Paella looks amazing! I love seafood! Loving the recipe! Great recipe and very well explained ❤️❤️
Thank you Very Much!! :)
I came back from a trip to Spain this fall intent on learning to make paella and your videos have helped a lot. As for the pan, what I got instead of a round pan is a large rectangular griddle pan made from heavy carbon steel. It's 20"x13" inches, just deep enough for paella, and has the same area as an 18" circle. Unlike a big round pan I can put this one in the oven, and it covers two burners on the cooktop. Not traditional, but it seems to work, and I can make a paella big enough for 4 or more people.
As long as it works , its okay!
Wow so delicious food! Thanks for sharing!
thank you very much! :)
Looks tasty and yummy! Amazing dish, very well explained!
Thank you!!
This a truly authentic and professional recipe chef. You’ve really explained every step clearly. Bomba rice is hard to find out here, any recommendations for a substitute. It’s must smell incredible. I’ve saved this recipe. Can’t wait to make it at home. Congrats on 260!
Thank you Geoff!! Its fun to make! Arborio is a good sub or Carnaroli. However, I saw some Bomba rice on amazon haha and they have some good deals on paella pans!
If you are using another type of rice, you will have to adjust for the amount of stock, Bomba uses a lot of water! There are also some other types of Paellas, Fideua is one made with pasta (same recipe as the paella) and another is Arroz Negro, made with squid ink. I hope this helps! Thank you again!!
James Makinson I wonder how this would work with barley? Hmmm that’s something worth investigating. What size paella pan should I look for? 12”?
@@CheoffGeoff I've made barely risotto before but not paella haha the recipe that I made is for 28cm, so yes à 12inch pan will work for 2, the Marca recipe should be fine for 2 or 3 28cm paellas. It's really fun to make the big ones! The 60cm and more! It's great for parties!
Wow... This is really delicious 👌
Looking so yummy and delicious.
Also very easy so follow.
Thanks for sharing..👌💐💐💐
thank you so much!! i really appreciate it! :)
This is the one dish I’ve never been confident enough to try to make - especially the socorat. Your step by step instructions make it seem possible so maybe I’ll pluck up the courage 🤞
Love your content♥️ I will try this at home🤗
Thank you very much!!
This is what I looking for 😍👍🏻 nice video chef. Learn a lot from you
Im glad to hear that! let me know if you have any questions!
Paella looks fab....
Thanks for the professional tutorial....
Saving your video to my recipe folder to try later........
Will be back for more.....👍
Thank you very much!! haha if you have any questions just ask! :) take care!!
i am watchin most of ur vids and its good watching someone like u who r always respectful but very honest..and u r alsi good looking chef and talented ... humble but on point ,👏
Thank you so much 🙂
This is AWESOME.
I'm glad!
Will definitely try this! I made your chicken one recently and it turned out wonderfully
ahhh this looks so goooood!!! i really need to visit Spain and try this!
yes you do!!
That looked really cool and I bet it tasted amazing. I like it. Need to explore your channel more. New subscriber and full view. Thanks for sharing
Thank you very much!! let me know if you have any questions!
With your methodical approach, I think I could actually pull this off. Thanks, chef.
Hope you enjoy it!
I am so glad I subscribed to your channel! Here's to your success and many more years of it to come.
Thank you so much!
You're a great man because you can cook delicious food how lucky your wife to have you . More power to your channel and keep safe always.
Thank you so much! I really appreciate it! :)
Liked and subscribed! I'm obsessed with Paella and after watching your video, one of many I've watched on Paella I've come away with several new tricks! Thank you!
Awesome! Thank you!
Another recipe that I’ve learn today love it
thank you! im glad that you enjoyed it! :)
wonderful video. will be attempting my first seafood paella soon!
Hope you enjoy!
I love paella, you really a professional chef the way u deliver and process with great presentation. Sending my full support, hope to see u
Thank you so much!! :) I really appreciate the comment! have a great week!
Wo’w yummy 😋 Thanks for sharing this recipe. New friend here
Thank you very much Judeline!! stay safe and have a brilliant week! :)
Like the intro. Nice professional cooking. Great that you have talked about the history of paella 🥘. Is one of my favourite dish from Spain 🇪🇸. I really like the version with the squid 🦑 ink. Joined your channel. It’s always good to see an other fellow professional doing great job :)
Thank you Tamas!! I also love history besides cooking and many dishes have a lot of history behind them! Yes, Arroz Negro it's called, I plan on making that sometime soon! Thank you very much!! We will have to talk sometime! I use to work in London, at Berners Tavern, at the London Edition. it was hard but i miss it! :)
Little report about our Spanish dinner, which was made mainly with your recipes)
1) Paella
For me - it was the best one I've made so far. You are the first, who told about an OVEN and this is a must in case you don't have Paella stove. By flavors - seemed balanced and tasty. And yes, I forgot about Safran as well, as was making by the video )) For my wife - she told that this Paella have a lack of "sea flavor", but still good.
2) Gambas al ajillo - those little bastards were simply great, especially the sauce from them.
3) Mushroom croquetas. Well... Was making something like that for a first time and tbh my croquetas were more like cutlets by a shape ) But still, one of the guests, told that it was top-1 from all appetizers.
4) Crema Catalana - o, this is my personal top-1. ) Tender, not too sweet (even though there is a clear sugar on top), I could say even freshy. Really good one! And good bonus - feeling of Christmas because of cinnamon )
In overall: Thank you a lot not only for good recipes, but also for your detailed approach. Making your recipes is easy, as you do describe each step together with very useful hints and tricks. Wish you luck and will definitely support your channel.
In addition, my list of TH-cam chefs:
For Spanish Cuisine: Chef James Makinson
For Italian: Vincenzo's Plate
For Georgian: Кухня с акцентом
For Asian and many other: Joshua Weissman
Thank you and I'm glad that you liked it! Making your own fish stock for the paella should make it taste much better. You can use the croquetas recipe as a base for other types like chicken, jamón etc. the Gambas al ajillo are a winner, they always seem to go too fast! haha
Wow makes me hungry.. and im thinking if i can make this too
haha thank you!
Another amazing dish❤️❤️❤️❤️Shared and subscribed❤️❤️🌹🌹🌹
Thank you!!
James - So, first, I will now get some Bomba rice. I've been hearing a lot about it lately.
Those prawns you were using, I can get them almost always, raw from the waters off Ecuador, for about $7 a pound, which to me, is amazing. Head on shrimp are so much sweeter than any other.
The heads and shells, I make stock from, quite similar to how you showed, other than I usually roast the veg in the oven, oil in pan, 400F, for about a half hour or so, with a few stirs, and then, the shells and whatever fish bones I might have, added at the end for a bit of a roast, before I make my fish stock. Excuse me, Fume, but yeah, that's the idea.
Interesting thing about shrimp. One restaurant I worked for, I was basically allowed to eat whatever I want to, whenever I wanted to (it kept theft down). Of course, if a fish or so was two days old, I was smart enough to attack that for lunch, rather than what just came in fresh that morning. No one ever had to tell me that, it was just obviously the right thing to do.
We had a rule, about all seafood, 2 days and out, as compared to other meats, which were 3 days and out. The 'out' part being, as a prep cook, I could basically do whatever I wanted to with what was about to expire.
So, I would do various things, and then ring the bell (between services), for the cooks, waitstaff, owners and everyone else who was there at the moment, to have a taste of what I had made, of what was about to be thrown out.
As such, regarding shrimp, I had access to all sizes of them from jumbo (just guessing, but probably 6-8 a pound, to the tiny stuff, I suppose about 60 or so, per pound, and as well, as much lobster as I could stuff up my ass. Sorry about that, but, yeah, Lobster as well.
So, given completely free access to all of it, my preference was, and still is, those shrimp between 20 and 40 per pound, even over lobster. Free, or paid for, other than for anything 'head on', that is my choice.
This restaurant had a habit of not actually ever 'shutting down', even when 'closed'. By that, I mean, if you were a cop, or a fireman, or a Hospital worker, or anyone who had something to do with 'public service', particularly in any sort of public mayhem, we were never 'closed'.
I was often enough called on, at 3am or so, to take over for 'so-and-so', as there was, what ever mayhem, that might have been going on, at the moment.
Point being (and I experienced it all), but around midnight (or whenever the place 'closed out'), the standard maintenance was already under way, from deep cleaning the kitchen, and all the rest, to cleaning the 'grease traps', to cleaning the 'tap lines' (of beer and soda). As well, as I knew, every inch of it, including the ice machine, was stripped down and sterilized, at least, often enough, meaning, several times a week.
What that meant to me was, in whatever role, that if I fell down on the job, to provide such as that, I'd have some 'splaining', to do, as it wouldn't have been looked on kindly. Of course, that never happened, but such was the burden of this kitchen, to be truthful and honest, always, no matter what else. It was a great place to work.
Perhaps odd to say, but to this day, I have an open invitation to work there, however I might want to. To be honest, that is high praise.
My Chef was Malaysian, about my age, and he was raised in the galleys of US Navy boats, mostly in the 'North Sea', offshore of both England and France. By that, at the start that we had a lot in common, to begin with, that is not my premise.
Lick what wounds you have, and as best I can, I will help.
I would eat at ur restaurant any day. I love listening ur instructions.
ahh thank you very much!! :)
I just made Paella with your recipe! It’s really tasty and flavorful, totally worth the effort ❤
What I did differently:
- Add crushed 7 saffron infused water
- Use pestle and mortar to make the parsley sauce
- A pinch of chicken bouillon as my stock is a little weak.
- Scrub the calamari rings with salt and vinegar like washing clothes, rinsed repeat, for a few times. This will reduce the fishyness.
- Fry calamari rings at high heat with your parsley sauce for 60 seconds (70% done) then set aside, then add it at the last stage while cover with lid. This way it’ll be very tender!
- Sear shrimp on the same pan and set aside.
- Roast red bell pepper strips to garnish at the top later.
Because I was cooking on the stovetop I couldn’t get the timing/water level right, I didn’t get the soccrarat. Will try again next time, thank you!
I'm glad to hear that! just keep practicing!
Yes to your paella recipe, James! I like to support people who work well. I'm commenting, clicking the like button, and watching the ads. ❤
I appreciate that!! Thank you!
COOKING CASTLE just shared your link to me, wonderful cooking & excellent recipes, stay blessed, we will stay tuned 💖❤👍
really?!?! ahh Thank you very much! and thank you to COOKING CASTLE! have a great weekend! Stay safe and healthy :)
Made this today and it brought back memories. So delicious 😋
I'm glad! :)
@@ChefJamesMakinson I want to make the squid ink paella next time
@@Aarkwrite sounds great! just don't add too much ink a little goes a very long way!
This is beautiful...
Looks good...
thank you! it was!
What a beautiful meal Chef
Love your accent and the way you go truly authentic! My familia is Barcelo from Barcelona also Aguilar from the Aguilar.
Love your cooking, I bet your dad is very proud of you! Legacy lives!
Thank you so much!!
one of my favorite dishes 🥰👌👍🏻
Mine too!
😆The food looks so delicious today😍 Have a nice day👍
Thank you!! You too! :)
Looks absolutely incredible! I have been wanting to make paella so I will definitely be using this recipe! Great video and very informative as well! Love it!
Thank you! you can get a Paella pan on Amazon and the Bomba Rice! Cooking on the fire is the traditional method, and you have to be careful if you are going to cook like that!
This makes me think that home-cooked food is better than restaurant food as you don’t need to take shortcuts. You’d think it would be the other way around. Thank you for the insight to restaurant style cooking.
Yummy
Nice video!! Liked!! 👍
Thanks for the comment!!
I know this comment is late, about five years. Ive made paella before , but just always used a skillet. I bought a paella pan just because of this video! Delicious ! The soccarat was heaven!😊
Thanks for sharing! I want to make more this year! :)
Hey awesome video
Thank you so much!! :)
Hello new friend come to see so nice video. Good food. Good place. Like.
Thank you very much!!
I love your channel
Thank you!
Wow! What three years make in video and audio quality! Love your content ^^
really? haha I want to redo my older videos as I don't like them haha
Paella is my fav Spanish dish and prob one of my most fav. You made it rustic and delish. Stumbled into your vlog and really like what I'm seeing. #93 like and supporting your channel. Wishing you all the best in your growth. 👍
Thank you very much!! I'm glad to hear it!! Let me know if you have any questions! Have a brilliant week!!
Hola ..
Yuhuu mantaaap
Beautiful video footage
Cooking lover
Super super..
Thank you very much!!
Wawww this is really nice.. thanks for sharing this..I hope to see you around.
Thank you, I will!! :)
Awsome if i saw beach meaning more seafood my favorite food in my intere life sure i am connected with your channel
thank you very much for the nice comments! :) have a great week! let me know if you have any questions!
Very very good recipe 👍🏼💕👍🏼💕👌🏼💕👌🏼💕
Thank you so much!! :)
Looks very tasty
Thank you so much! :)
This guy is pretty good, pretty soon he can be a defender of all paella. XD
(seriously though im binge watching your paella videos and so help me God my wife will finally eat something i cook XD)
Turned out perfect, one happy family here! Thanks!
I miss more recipes on your Channel, a bit to much reactions nowadays😅
Glad you like them!
Beatiful sweet, keep going 😘😋
Thank you so much 😄
Made this yesterday, was so tasty.. I used an Asian rice called keeri samba, cos i couldn't find bomba, its parboiled so doest clump together ..
I really don't like calamari that's cooked too much, so I lightly sautéed it so it released some flavour into the sauce and then fished it out while still half raw.. Oh I did the same with some peeled raw prawns and some crab as well cos I didnt have clams.. then at the 6 min mark in the oven I sort of gently stirred the prawns and calamari just under the surface of the rice and placed the prawns with shell and crab on top and let it finish in the oven.. Everything was perfectly cooked at the end!
Thank you very much..
Paella is one of my favourite dishes, and I've been trying to perfect my technique for many years. This is hands down the best recipe I've came across! I never knew about making ajo perejil and marca separately, and they make a huge difference! I guess the recipes that I can find (and in English) are always dumbed down versions for home cooks. Thanks for sharing the real professional technique!
You are so welcome! I have a few other recipes that are easier to make
Seafood paella is love! That looks soo delicious! And this dish was brought by Spaniards so long ago in the Philippines and until now we still cook this dish! But your paella is perfect! Giving my full support! Hope we could connect too! 😉
Thank you!! Really?? That's very interesting!! I would love to visit the Philippines sometime!! :) have a great week!!
James Makinson yeah! I think valenciana too! And you should visit Philippines someday! I’d love to visit Spain too! Hope this pandemic will be over soon so I can resume travelling! 😭 anyways, have a great weekend too! Hope sometime you could also visit my little kitchen too! 😊
Lamilicious Delights me too!! I love traveling!! Let’s keep in touch, I have been very busy! Have a great week!!
I like it 💛💚💛💚
thank you!
Jadi laper pngin nyicip uhh pasti enak banget
Thank you very much!! :)
i made my handfulll of rissoto in my life, looking at making a shot with paella
Not gonna lie - fully expected to see you flip that dish and to take a bite at the end :) I enjoy your channel, keep making videos!
Thanks 👍
Superb
Thanks 🤗
Wow thanks for sharing see you around
Thank you very much!! :)
Looks yummy friend stay connected
Thank you!!
Woh😋🥰👌
New frnd sending warm wishes&huge support❣️🔔
Thank you very much!! :)
Finally I did it)) The result was not great, not terrible, which is great for the first attempt)
It does take some practice! I have other easier recipes as well!
@@ChefJamesMakinson I've combined this one with the stock from Alex video and it was almost all day of work. Maybe I'm slow)
Also it was not so flavourful as those I've tried in Spain. Maybe not enough herbs, maybe frosted seafood is worse than a fresh one, maybe both
@AlexShutyuk Alex did not make Fumet and it does take a few hours just for that but it's super easy! I should make a video on it
@@ChefJamesMakinson Yep, that took a few hours)
52Like.thanks for sharing this 🥰🥰
Thank you!
Gonna do it this weekend ) Quite sure it will be brilliant!
Good luck!
@@ChefJamesMakinson Oh, thanks a lot! ) Quick question though. What do you think about adding Kombu in fish stock for paella? TBH, I don't see any reason why not - but maybe I am wrong )
@@gatanoa91 you can but we don't use seaweed in the stock. fish bones and shrimp shells
@@ChefJamesMakinson Thank you! ) I'll think I'll make it twice - in authentic way first and with Kombu next time.
Looks ver tasty is different new friend here please stay connected
Thank you! Okay!! :)
Super recipe! I wonder if you get the socarrat as you kept moving the pan several times, did it solidify at the base ? Cheers
if you don't move the pan in the beginning you will have a lumpy paella and if you continue to cook on the fire you will get the socarrat
wow i like it yummy see u
Thank you very much!!! :) i appreciate it!
I am really like if this one as it reminds me of home. May o ask where you grew up James? This would be great to have with a few friends. Thank you again James. Have a great day and rest of the week.
yes this is something to make on the weekends here with friends! that's a long story! haha my dad is a chef so we moved every 2 or 3 years. i grew up in Arizona but i have also lived in Los Angeles, Santa Fe, VA, Hawaii, Washington state and I have lived in London, France and now Spain as well. haha lots of places! have a great week!! :)
James Makinson hahaha wow lol lots of cool places at least 😃👍
Amazing recipe - great video
Stay connected and see you again soon 😊 🤗
Thank you very much!! :)
That looks so good! It's been a while since I've made paella; I'll definitely be making this one this weekend!
What kind of wine would you pair this with? A sweet but still fresh white, with spicy notes, perhaps? Can you recommend a good Spanish one?
Depend on what you can get, El Coto vino blanco is good for the price here.