The Perfect Rice Recipe (Spanish Paella)
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- เผยแพร่เมื่อ 25 ม.ค. 2022
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There are so many incredible rice dishes out there, but this one takes the cake as the most extravagant and simultaneously one of the easiest.
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Full Recipe: www.joshuaweissman.com/post/t... - แนวปฏิบัติและการใช้ชีวิต
Regular viewers: this looks good af
Spanish viewers: C R U S A D E
💀💀💀💀💀💀
Not all Spanish, only the ones from Valencia, the place where it was invented, and where this dish is considered a religion!
after finishing the video i thought this was a parody. but it turns out it isnt...
I've noticed this tendency to wage holly wars about the correctness of rice dishes. The comment section under any pilaf or risotto videos is like a WW1 battle field :)))
A Valencian regular viewer is currently running in circles not knowing what to make of this. The technique is flawless, the ingredients and ratios a little touristy. I would eat that, but man, I will have a hard time dealing with this one.
Josh: * puts chorizo in paella
Spaniards: papa no kiss
Papa no beso
@@toblerone1729 🤣🤣
Josh please pin this lol
Aqui no hay beso, hay ostia :´D
Jamie Oliver: finally a worthy opponent!
Does it look delicious? Yes.
Is it Paella? Yes, technically.
Is it Spanish paella? No.
damn 🤣
Am i right to say. The spanish wouldn't except as got chorizo in it. Still looks nice.
Is it a paella? No, no it’s not
Its not a paella
Yeah, it is FrIEd RiCE
I’d honestly love to see a video about soups. The basics and some techniques that are helpful :)
Yep. Technique wise, flawless. You achieved the socarrat, did NOT stir the rice, and obtained a dry, separated rice. Despite that, chorizo is a hard no, use rabbit or pork, or even chicken instead ( please Valencians, I am trying to be a bit flexible here). Also use white big beans, that are quite common in east Spain, and there is no need to overcrowd it with sea food. Please take it as a nice critique, I do not want to be annoying or else, just to give you a bit of insight into the Mediterranean cusine.
Paella is rabbit and chicken and escargot, Arroz al Forn is Pork
well, flawless... he put that thing into the oven... i mean... no flawless anymore...
@@carlospastorsempere4433 exacto, como que flawless? Lo de la paella en el horno no tiene justificación 😂😂😂
Yeah, wars have been fought before because of foreign chefs dicing with ye olde chorizo in paella! Also would overpower the seafood perhaps?
To be fair, it is kind of hard to get rabbit here in the U.S, it’s not exactly common
One thing that, as a Spaniard, I must say: Use shrimp heads in the stock and fry them up in olive oil before and mash the heads a little to release the juices. Makes such a difference in the final dish!
It is pretty hard to find shrimps with heads in the US unfortunately unless you live near the coast or have a local farm.
No sé hermano, creo que debería haber usado caldo como caldo y hubiera sido aún mejor.
I was think the same, cheers mate!
Portuguese ‘Homie’ here… must agree with the Spanish neighbors. Leave the shrimp heads for that STOCK!!!
@@anaraquelfortuna1454 faz toda a diferença!
While I love seafood and seafood paella is great, I spent a couple months in Valencia and Valencian paella is by far one of the best things I’ve ever had. With rabbit, chicken, veggies and rice it’s much more simple than other kinds, but absolutely delicious. I still think about it sometimes
My dad makes paella on very special occasions. He actually makes it over our fire pit in the backyard. It's the most authentic tasting homemade paella I've ever had!! It took him YEARS to perfect his recipe, totally worth it lol💛
Soooooo........ can yalls invite me over for Christmas or something? Lololol.
I’m not sure what flavours the fire would impart if it’s within a closed bottom pan
@@85ddrummer are you ok? Not sure why you felt the need to make this comment🥴
@@charlottesometimes4 well I just don’t see what benefits cooking it over a fire would do if there’s no direct radiant heat with the fire?
@@charlottesometimes4they are just questioning the technique . It’s valid. It means they listened to your comment but couldn’t understand one part of it. Maybe you could explain ? I’d love to know too.
I’m glad the recipe had finally been perfected.
as a valencian I have some problems with this, such as mixing meat and seafood but the socarrat is impecable and you used saffron broth which is great. Also bomba rice, that was a nice surprise. Great dish👍
That was such heresy, mixing the meat and seafood.
El tio vol guerra i la tindrà
Verdades!
@@MrBitterGirl jajaja
Well, using the term "paella" as a kind of dish made with a base of rice with a big pan... Yes, it is. But man, that hurts me and all my ancestors to the bottom of our souls. Please, take a look at the traditional version, it has more than what meets the eye.
I'm spanish and the only thing i can say is that shit is about to get real in the coments
Se vienen los Valencianos!
i was working in mallorca and told one of my co-workers that my mallorcan/spanish chef roommate made a really good paella and my one co-worker from valencia without skipping a beat flat out said it's not real paella hahahaha
Muzska sube video
The crust is the key! I've been making paella for a few years and it took a few attempts before I mastered the crust. One thing that you do differently from the recipe I received (from a local Spanish restaurant) is the soffrito. Their recipe calls for making the soffrito separately ahead of time, so I generally make a large batch of it the day before then use it over time. I will give your method a try and see how that turns out.
Looks delicious I’m going to make it ..thank you for sharing..😊
Hey papa, spanish homie here. Although this may seem like it's no "proper" paella, it looks fucking delicious. Admitedly in Spain we never use chorizo in paella and fellow spaniards can get quite pissed off by that, but man, recipes are not set in stone. Just cause you use a single weird ingredient it doesn't make it any less of a paella. Thanks for the recipe and stay golden. Bravo!
I’m not Spanish or a chef but paella seems to be more about the techniques used to cook the rice and the spices used more so than the meats and vegetables used. Obviously there’s a super traditional recipe but like you said, recipes are made to have the chefs touch added, if it tastes good and the techniques are right then it’s a job well done.
@@KyleMeyer949 It generally is about the techniques and spices...but using chorizo is like the bigest no-no for any paella. If you use chicken or rabbit...not a big deal, but chorizo is kind of a sacrilege. But the use of bomba rice and that amazing socarrat...aaaalmost make it up for the chorizo!
@@KyleMeyer949 I agree with you, but I think that is the same as Japanese people with sushi. You can do a roll with creme cheese and fried it and call it sushi, it is correct but is not the traditional way. On the other hand, here in Spain, we have the meme that it doesn´t matter how “well” you do you paella, people from valencia is going to call it rice with things
@@legna1717 And then you ask those Valencians...and they have no idea how to make a paella, only their grandmas know.
@@KyleMeyer949 Not really in this case, paella reffers to a very specific thing both in ingredients and technique. You know how many people say a grilled cheese can only be bread, butter and cheese or it becomes a melt? same here. There are other kinds of rice cooked in the same way from the same region but using different ingredients that are distinctly not paella.
Adding chorizo into a paella is the equivalent to adding jam to asian fried rice. This remembers me the memes that went on when actually, Jamie Oliver cooked a paella adding chorizo. But awesome job there with the colour and the socarrat very difficult to achieve actually! Well done! An advice for future paellas Josh, place your saffron in a some aluminum foil, fold the foil and toast in a pan for 30 secs. By toasting a bit the safron, avoiding it to burn, the rice will reach another dimension
@@T.TaylorIPM americans can make whatever rice recipe they want, but don't call it "spanish paella" because it isn't.
@@HBBMusic14 people get way too dramatic over this kind of thing, chill out it’s still delicious and can be called whatever it wants.
@@Eric73899 where are you from?
@@T.TaylorIPM One lucky chef can be the first to do the American Paella 😄😄😄
@@HBBMusic14 England bro
I made it your way tonight, and it was so good. I can understand that some people may feel it is not as authentic as they would like it to be, however nowadays, we have great fusion food and many varients on classic dishes and as long as it tastes good, I am happy to try it! I liked the chorizo twist 😉 and for me the best part was the olive oil and lemon at the end. It added lots of flavour.
Glad to see you treading to the world of Spanish cuisine Josh! Not quite paella but still lol. There are SEVERAL dishes in Spanish/Mexican cuisine that you never ever use a rice cooker for 😂
Well, in Spain we would say that's not a paella but considering you're in USA it's a really good effort, congrats
So what is paella where you’re from?
Tomato paste? Lobster tail? Yeah this is not paella.
That's an arroz for sure but yeah, una paella is quite different. Ok why tomato paste. Why
Thanks for grading on a curve
Arroz con cosas
as a spaniard i've gotta say that a Valencian would be very angry at you, as a fellow cook i gotta say that looks amazing
Why'd you have to go and make things so complicated? I see the way you're acting like you're somebody else. Gets me frustrated. Just admit that you love the videos I make, my dear lu
@@AxxLAfriku He said that a valencian would be angry,not him.But yeah I get mad when somebody says that I don't know how to cook because I didn't follow the recipe
@@AxxLAfriku who tf are you?
As a Valencian , I can agree. To us mixing Meat with Sea food is like a sin lmao
I am, ffs, chorizo... CHORIZO? c'mon... i thougt josh was a wise man... Not that wise on this one...
I just got your cook book Joshua!! I’m 15 and I’ve been wanting to be a chef for years man and you’ve really made me more efficient in the kitchen man I really appreciate everything you do man and I’m not being fake man I really do love you and your content….💯💯🙏thanks brother…
Love the videos. Not only are they funny but the recipes are amazing and easy to understand. Thank you
Spanish here. This is one of the best paella recipes i’ve seen made by an American. Couple things to point at:
-We NEVER use chorizo.
-We don’t usually mix seafood and chicken but you can do it anyway.
-I'd have added more olive oil before putting the sofrito on the pan. Also, putting more olive oil at the end… we’re not here for it, haha.
-Personally, that paella is lacking some veggies like flat green beans.
-Lastly, you gotta put a little less rice in order to create a thin layer.
You did a very good job with that Socarrat Josh. Congrats and keep the work up!
@@brothir u spanish????
Wow... I can see the dish is Spanish origin?
Por fin un poco de sentido común.
Soy Español y le pongo chorizo y jamon serrano
Le da un sabor que te cagas
Me la pela que no sea "tradicional", es buena idea y funciona
La tradicional tambien me mola
You are being way too kind. Everything is wrong. Whatever this atrocity is, its not paella.
Like you mentioned, you never mix "land and sea", you don't mix "land meats" (chicken, rabbit, pork, duck, snails etc.) with seafood - its either one or the other.
You don't put sofrito in a paella, its not a ragu or soup.
His order is completely wrong. You cook the protein (aside from maybe the prawns), then tomatoes and garlic, then your veg, paprika etc. Rice is final.
You don't cook paella covered.
You don't cook paella with stock, only water.
The chorizo is just wrong.
"You can't say this isn't a paella"
Spanish people: Watch me.
European people*
@@johanfagerstromjarlenfors Spanish people
@@j.isasi_
Nowhere in Europe this would be considdered a paella so no. European people not only spanish people
I consider that a paella. Paella *literally* means pan and that's done in a pan achieving the same kind of texture as a paella valenciana so I would be that strict.
@@johanfagerstromjarlenfors Yes it would. Tourists eat bad paellas in Spanish tourist traps constantly and say they're great.
I’m Hispanic and LOVE me a good paella. It may not be traditional, but I’m OBSESSED with the peas, carrots, corn, and cilantro in the pan with some heavier seafood. From lobster, crabs, shrimp to scallops, mussels, oysters, and calamari. I’m THAT foodie.
Definitely did an excellent job!!! Technique is out of this world, just amazing... im gonna make this for my mom asap ❤
Maaan, those valencian are going to get MAD, it has been nice to meet you buddy
Joshua: Omg its a 1 Pot meal
Also Joshua: Uses 3 Pots...
Josh this is great, I would love to see more one pot meals, I love cooking but the dishes after ✋😩
Made this tonight. Thank you for a good recipe to follow.
Just to clarify here: In Spain, there are paella-like dishes other than the true paella. The thing is, the true valencian paella is a denomination, so there is an actual right way to make it. Kinda like the italian ragou bolognese. That's not to say, tho, that we woouldn't deviate from it. We make the same dish in many other varieties in Spain too, the difference is that it is not called paella then, but "rice with". That way you can be as creative as you want. It's just that the word Paella is sacred. We Spaniards love rice with stuff, so paella-like dishes that use ingredients other than paella, its just somewhat of a crime to call it paella then. So what I am trying to say is that adding ingredients other than rabbit and chicken to a paella-like dish is a thing in Spain and it is also traditional, it is just called different. Although what is true is that our "rice with" dishes are more delicate then what you did. We use less protein and the sofrito sometimes is made for hours and then pureed (it's then called a salmorreta). The rice has to be the main character, and the other stuff shouldn't distract. Thats "rice with" philosophy.
Paella es el recipiente donde se hace, la otra sería paella valenciana .Me costó aceptarlo como valenciano pero es así
Bien dicho capitán
Ugh, not this again.
Interesting.
This is it. That’s why you have “arros del senyoret” ( rice of the sir), “arros a banda” (something line rice to the side?), “arroz con conejo” (rice with bunny), “arroz al horno” ( rice made with the oven)… they are “rice with things” but they are never paella. I personally like more rice with things that paella but calling paella what I wrote above is wrong. It’s normal to get it a bit twisted but the differentiation is not that hard when you know it :)
My mom is Peruvian and whenever we make garlic rice we do a trick to make the bottom of the fluffy rice crunchy and we call it cocolon!
Peruvian rice is so delicious!
@@JustineCooksVegan it is the cause of all the weight I've gained 😂
@@JustineCooksVegan the gastronomy of my country 🇵🇪 is varied and delicious more than the Mexican
First of all it looks delicious and I’m definitely going to try to make this recipe, that being said there’s nothing wrong with saying I’m gonna make paella my style, The only problem is that he should not say that it’s a Spanish paella but other than that I definitely want some.👍❤️
oh my god it looks so delicious☺️ I'm going to try it!!
I've seen a lot of non-spanish people trying to make paella and this is not the worst honestly. Your dish sure tastes great, but it's not going to taste like a spanish paella. I've never been to a spanish restaurant or household where they put chorizo or onion to the paella
You haven't been to enough Spanish restaurants or households then!
@@laurapascual4667 I mean, I haven't either, in my 30 years living in Spain.
I've seen enough paella videos on the internet to expect the Spanish inquisition
i just ate a "chocobun" from 85°C and it's really tasty, would be cool to have it as one of the desserts/pastries you make on the channel or something similar to that
Wow, this video stirred up some opinions, and in some of those I learned things I never knew before. I had Paella for the first time this past summer, and it was delicious. I don't have the education to know if it was made correctly or not. The protein was clams, mussels, and shrimp. There was no crust on the bottem, but it had a flavor that was so good that I never had before, maybe saffron? Love all the educational comments!!
Hey! Joshua and Adam Ragusea both releasing a Paella video in the same week! I actually like both styles equally. One is fancy and probably for a special occasion and the other one is a practical week night dinner.
I was thinking the same thing.
You just took the words out of me by being first.
Joshua has regularly released videos doing the same dishes after Adam, Ethan Chlebowski, and Brain Lagerstrom. Some examples are: Ethan's french dip 3 weeks ago and then Josh did one 1 week ago, Brian did chicken tortilla soup 2 month ago and then Josh did it 1 month ago, and then obviously as you pointed out Paella. Can't tell if it's purely coincidence or there are genuine trends of what meals are 'in'.
@@Ewansarmy He's trying to pull off a "But better" series for TH-cam chefs lmao
@@kevinst665 Lmaooooo
I think we (valencians) tend to be too strict with the traditional recipes. I wouldn't mind a chorizo based paella but if you are going to use premium ingredients (like lobster), better don't mask them (with paprika). Change the seafood and seafood stock with chicken and chicken stock and that'd amazing!
Yeah there are too many people being dicks about how he did this
We’ve had paella for as long as I can remember because my grandparents lived in Spain and nothing slaps harder than one with muscles in !
Bro I bought your cook book today. I need to make everything in the book! I would get lost rewinding back and forth to frantically write down the recipes lol. The home style chick fil a chucks are a staple at my house now. Thank you for sharing all of your recipes and tips.
Josh-“its a one pot meal!”
Also Josh- *uses 2 pots*
LOL looks amazing
He used 3. One for chicken, one for stock, then the final pan. lol
I'm from Nigeria... I've watched most of Josh's content if not all... Yet I've just made his pancakes... 😂😂 I just enjoy watching him cook foods I can't have at this point...
I really want to see josh try to make some jollof rice and stew
@@mava10able me too. I just commented that this is similar to West Africa Jollof rice.
Is it because…
That’s all there is?
@@mrultima Lol... Nah... The different ingredients and equipment are expensive or hard to come by...
I got to try it sometime. Looks good.
Omg I was just thinking about making this yesterday and here you are coming to my aid thank youuuu
josh i just need everyone here to know that your chocolate babka made the best french toast of all time. i made a half batch without the chocolate and it was amazing. thank you man! ive been watching your videos for a long time and that was one of your best
As a Spaniard I must say paella doesn't involve in any of the ways chorizo, it just doesn't
He was a professional chef, so if he's adding something you can bet that can only make it delicious. Also, he's not making this dish for Spanish people but primarily his American audience and what he thinks will appeal to their palette. Judging from this comment section you Spaniards really need to open your minds. It's okay for other cultures to take your traditional recipes and experiment on them, that's how new dishes are created.
@@randomuser5237 haha yup I hate these comments so much hurr durr he added that kinda meat my granny added something else 👶👶👶
Correct, he's a hack. And in no way a professional chef. His technique is a joke
@@randomuser5237 Then don't call it paella. If I were to add tomato to a carbonara it would no longer be a carbonara...
@@lukasbook7796 Yes, anyone can call whatever they want. Spanish don't have monopoly over the word. If you're that worried then patent it. Good luck.
Thanks dude! going to try it out this Friday.
This looks so great.
7:16
Full of everything the ocean has to offer?
*Chorizo joined the chat*
Here in spain, paellas are a big controversy and people will complain about anything that isnt exactly how their grandmother made it, but yours looks pretty good as far as im concerned .
And those people also have never cooked a single meal in their life, forget about being in a professional kitchen.
Very good technique and beautiful socarrat. For any non-Spanish viewers, keep in mind that this is not a traditional recipe, if you want one that's more traditional, use cheaper seafood than lobster and PLEASE don't add chorizo. No faster way to anger an Spaniard than adding chorizo to your paella.
With that in mind, I loved seeing Joshua try a Spanish recipe, and although the toppings were not the most purist, I bet it tasted amazing :)
A really wonderful recipe! Very Professional clips and love the presentation.
Hay pocas cosas en este mundo que unan mas a los valencianos que una paella mal hecha
A los Españoles*. Aquí criticamos mucho entre comunidades autónomas pero como un Yankee venga a cagarla...nos unimos 😂
You should try making a “francesinha”. It’s an incredible portuguese meat sandwich.
Just replied this on another comment. Francesinha is kinda underrated outside Portugal, it deserves more love.
Abraços do Brasil
Also: forgot about Bolinhos/Pastéis de Bacalhau. Americans love deep fried stuff, they will probably enjoy them too.
Siim!! Adorava ver isso e tripas a porto
Tantos pratos portugueses que ele podia fazer!
To me francesinha looks disgusting
Mmmm. I got your cook book for xmas..have been making my shopping list and valentine's day..I'm going to cook up!! Love your effort energy and encouraging to do attitude!!!
When I saw the chorizo I immediately started thinking what is the Spanish equivalent of haiya
As a huge fan, you'll get the papa's kiss for the socarrat, and technique-wise, this is outstanding, but my dude:
Paella valenciana is chicken, rabbit, lima beans, tomato, paprika, saffron, rice, oil and salt (and optional escargots, red bell peppers, or even meatballs, depending on what part of the Valencia region you are from).
And if you do an arròs a banda or seafood paella, you need a much bigger pan (or to serve the seafood as a side dish -that's "a banda"-) and a whole lot more rice to get a more traditional ratio.
For us, you eat the rice and vegetables as your starter, and the protein is a second course.
I came here to say this, but i knew in my heart it had already been said.
finalment u que sap com es fa collons
Serious question: it's sofrito a thing in paella? I've never used it when making paella.
@@danielarossi5437 It's a thing, correct. Basically it's a sauté of grated tomato, where you stir-fry the meat (chicken and rabbit) and the green flat beans before you put the water for make the broth. It makes the broth richer and slightly red, so it helps with the final color of the rice too.
@@Lunessi thanks, I was actually asking about the onion and bell pepper, because I put rabbit, habas, chauchas, pimenton, tomato, garlic, broth, zaffron, rice; and that's it. No onion and no bell pepper.
I have live in Valencia for sometime, and the reality is that paellas by tradition only have 10 ingredients:Chicken, rabbit, tomatoes, Flat green beans, lima beans, saffron, salt, water, rice and olive oil.
But in my opinion paella rice, or pan/skillet rice is more of a technique for making rice in a pan. Sure it will be ''rice with things'', but if is rice and is cooked in a pan, without stirring, by the very definition of the dish, is paella.
I like to call them arroz en paella or arroz seco haha just to not get into a fight with valencians, that are nice people, but can be a bit intense with rice 😂
@@kiliang96 we ready...
dont confuse the utensil "paellera" (the big pan where you cook a paella, gazpacho, arroz negro, arroz a banda, and such.) nor the tecnique of "arroz seco" used in the making of a paella and other many recepies, with the term "paella" which is an actual recepie, a dish.
@@carlospastorsempere4433 Los valencianos le llaman paella a la paellera, no paellera. Así que cualquier cosa que cocines dentro del chisme podría ser técnicamente una paella xDDD
@@carlospastorsempere4433 "paella" means "pan" in Valencian, so it is both the instrument and the dish.
Bro you are unbelievable! I admire your chef skills!
hey joshua ! i’ve wondered for awhile if you would try to make dunkin’ donuts sausage wake-up wraps but better ! i’ve been attempting to figure out how to make it but i would absolutely love to see you try to replicate it; but better ! absolutely love your content and bought your cookbook ! cooking is my passion and where i find tranquility, so i’m beyond excited to try some of your recipes ! you rock 💛
I would like to see some traditional German food in the Future.
Would be fire!
Yes, I wanna see a proper Sauerbraten prepared.
@@MrBenfranz is it like czech goulash?
@@portchanel No. A Sauerbraten is a Beef Roast, that's been marinated in a ginger snap and raisin powered brown sauce for 7 days. Usually it's a Shoulder of Beef, sometimes it's what they call a 'French Roast'. It's then slow roasted in the oven, while the marinade is thickened into a gravy. Usually served with Spaetzl, or tiny potato dumplings, and purple cabbage slaw.
Jo come down thats a cooking channel and not a Politic debate. And i think good german food is delicious
Hide your loved ones, I hear the thundering noise of a billion Valencian fingers typing
simply amazing
I need this in my life ASAP
Here are the two biggest mistakes you made.
1. You used chorizo. Not allowed.
2. You mixed meat and shellfish here. Not allowed.
"Not allowed" by who? Piss off man.
@@randomuser5237 watch out he da paella police, he's gonna put josh behind bars
@@randomuser5237 by the people who invented it d u m d u m
@@joker-ze2tm someone should. He's a hack
@@randomuser5237 These ingredients aren’t used in the original paella recept.
I know you don’t CARE, but thank you for making something I would actually make. Most of my paellas turn out good, but I think now they will be great! One thing, my husband is half Persian and his family blooms their saffron slowly over an ice cube. I have had it both ways (bloomed hot or cold) and think the flavor of the slow cold bloom is many times stronger. Any thoughts? Ever tried it? Maybe it’s all in my head… 🤷🏼♀️ 😛
I would recommend you looking for other more traditional recipes for paella as well. Joshua's one must be pretty good, but it's pretty far off from the original recipe from Valencia, which is something truly special in its simplicity.
OMG
This looks absolutely delicious and beautiful 🥰
That's the prettiest pan I've ever seen. Copper with a hammered finish can't be beat.
Josh: "you can't say that this isn't paella!"
Spaniards: 😐😑🤨😒👿
Ñ
@@grexii2 i dont wanna
Ñ
Im from spain and there will be some angry Valencian complaining about the chorizo xd
Aquí tienes a uno jiji
One of my favourite things is showing my Spanish wife these recipes. She might smash my phone with this one though.
Gonna going to try this weekend and show on my IG 😆
I didn't know that Joshua had this much of a Spanish demo in his TH-cam community lol
Anything that is called paella meets the scrutiny of every spaniard in the World, is in our culinary blood.
@Stephen Carr I must confess I have looked for paella recipes on TH-cam and ended up writing heated comments because, why can't they at least try to get close to the original T.T
Also I managed to find some few good ones, thankfully
Love your recipes! Watch all your videos and have your wonderful book :D Seems the spaniards have the same experience as us swedes with the whole meatballs thing though
YEHEY!!! THANK YOU SO MUCH FOR DOING THIS!!!!
My friend who lives in a different country and I made this while in a Voicely chat it was so good and just generally a wholesome process. Thank you for the recipe and a reason to connect!!
Spanish pal here. Chorizo is a big no no and the olive oil at the end threw me off but everything else you fucking nailed it. Best paella made by an american that i've ever seen.
Well rabbit is hard to get here
@@johnree6106 It was more than enough meat with the chicken. In fact you can make it without meat at all. The thing with the chorizo is that it has so much spice it may cover other flavours, especially using THAT much chorizo. Again, I think none can say that is not a real authentic paella, just but with chorizo and extra olive oil at the end.
@@gwind0lyn It is probably true that it didn't need it, but I think the true version was probably throwing what you have in, not a official chefs version but a family cooking. It looks delicious but as I can't shell fish I will never know. But it is great pointing out that it doesn't follow a true version I do appreciate the knowledge
@@johnree6106 There's no "true version". There are many ingredients that you can choose from according to tradition, so there are many "true versions". I'm sure many paellas made in Spain have had chorizo in them, but those are non-conventional paellas. You won't find chorizo in any high quality (or not so high quality) paella at any restaurant in Spain, that's what I'm saying. Again, I personally think Joshua's is a great paella, I just wouldn't call it the original or the perfect paella, but it's pretty darn close.
@@gwind0lyn Do you have some kind of internationally defined standard what constitutes a "Spanish Paella"? If not, then all of this snobbery is pointless. I mean, Spanish stole this dish from the Arabs anyway (and made it worse). Even now people in middle-east (and Afghanistan, Uzbekistan etc.) still make rice that blows any European rice dish including Paella into water. But you don't see any of them getting offended when someone else is trying to make their dish. Stop pretending this is anything special. It's not even the best rice dish in Valencia.
As an Andalusian with Valencian genes this hurts me a little bit... I dont really like the seafood/mixed "paella" that is usually more common in Andalucia (south of Spain), I'm more a typical (and real) Paella Valenciana (from Valencia, east of Spain) thats made with chicken, rabbit and vegetables (also snails if you like them).
Also a few tips: we don´t realle use chorizo in ALL our meals as it seems to american/british people think, and the last touch of olive oil at the end isn't really a thing. Everything else was very well done.
Also fun fact: "paella" is really the name of the pan, not the name of the dish, but we use it anyway hahhahahahaha.
I make Paella about a hundred different ways, depending on my mood and what time of the year it is. I like to pair different ingredients with wines and beers, too. Now I have to go make one. I'm thinking spicy, with a glass of cold Tecate to sip. Thanks, Josh! Cheers!~
👍🏻Thanks to talented creators like you I don’t think I will ever run out of new recipes to try. Great video! I am happy I found your channel it has so much to offer. I make TH-cam cooking videos too! I love learning new things from talented creators like you!! I’d love to learn more from you!
Whenever Josh uses garlic, I wonder if American garlic is potent enough. 5 cloves of Greek garlic would overwhelm everything else in the dish.
garlic is a controversial ingredient in paella, my grandma adds it (just to infuse the oil, then it's removed) but many would tell you it doesn't belong.
that's just how a lot of Americans like to cook. :( everyone else in my family loves putting tons of garlic into their cooking and they think I'm a big baby because I ask them to use less. it doesn't taste good after a certain point.
Ive seen many paellas with basicly the whole garlic sack thing? ( Dont know how to name It ) but It tasted amazing im from Alicante.
@@Imblu95 Garlic head
I personally don't think you can have too much garlic!
I love how the whole world think that we use chorizo in everything when the reality is that chorizo isn't such a common ingredient, lol
Thinking about it, the only time my Abuelo ever ate chorizo, was when he got a good loaf of crusty bread and a beer to go with it. Good point.
@@MrBenfranz True, it's more to eat with bread or crackers or so. There are some stews that have chorizo as an ingredient, but a few of them only.
Excellent! A keeper, thank you Sir.
Recipe looked spectacular sir and the b roll was dope af ❤️
Somebody call Jamie from Sorted foods lol
My thoughts too lmao
We have that socarrat in our country too and it's called tahdig (written تهدیگ ) and it's awesome ✋🏻😁
Its damn awesome as well
I tried once and didn't manage it, I'll have to go for another round!
Looks great 😊 👍
This is very different from the paella that I was taught to make in Spain but it looks pretty!
Because it’s not paella
Families have been broken, friendships torn apart, all because someone didn't follow the paella rules (almost any family has its own). You already know spanish cuisine pretty well and how diverse it is, but you couldn't choose a more polemic one. It's true that chorizo is a hard no to almost anyone but I appreciate that you made clear that spanish chorizo is not mexican chorizo.
what's wrong with the chorizo?? O.o?
Nothing, it's delicious and I love it. It just doesn't go with the dish. For some people it's like having pasta with ketchup. Nevertheless, this is one of the best paella recreations I have seen from a foreigner. As I said, paella is one of the most polemic traditional spanish dishes there are (and also the most famous one, which makes it even more controversial).
@@taniamachin766 Nothing wrong, really. I'm sure it tastes great. The thing is Paella is a very traditional dish that is deeply tied to Valencian culture and identity. So much so that it's listed as a "Bien de Interés Cultural" (good of cultural interest) within the Spanish Historic Heritage, and therefore its denomination, origin, ingredients and elaboration process are protected to ensure its preservation and authenticity. That's why Spanish people would take issue with you using ingredients that are not part of the authentic Spanish recipe or preparing it in a way that is not traditional and still calling it a Paella. Much like Italians when people do the same with any of their culturally significant dishes. I mean, it's perfectly fine to experiment in the kitchen and do your own version of paella to your liking... just clarify that you're doing your own version and don't call it "authentic Valencia paella", "traditional Spanish paella" or things like that like many cooks on youtube and TV do, when it's not true.
@@LaughterCigar ooohh ok now i get it. Thanks 👍
You do realize you're being melodramatic over a dish that was invented by Spanish peasants who combined whatever they had available with rice, right? There is no "paella rules". Anybody who thinks there's only one right way to make paella is literally missing the point of the dish.
Josh finding a loophole to the “one pan meal” by using a bunch of extra pots 😂 I don’t know if I should be offended or impressed
Offended, he's a hack
@@garagespot461
Seething
Be positive about this wonderful pan meal. It has many versions and ingredients. Don't be NEGATIVE, No!
Wow... lots of seafood... I love that!
been waiting for forever for this video
Hey Josh!! Love your channel, and I actually got your cook book for Christmas! I’m from Spain, and to be honest, you did a really good job here. I have seen MANY foreigners trying to make paella and not even getting the correct type of rice. However, the only thing we hate to be put in a paella is chorizo. We just don’t do it, and we see so many people attempting to make paella and the first thing they put into it is chorizo! For us it’s just like adding teriyaki sauce to risotto. They just don’t go well together! That being said, GOOD JOB with socarrat, it’s the best part of paella and not everybody -even spaniards- can make it right. Keep up the good work, I love your videos and your recepies! I made your pho and O M G, foorgasm in my mouth!
Me cago en dios no le eches chorizo a la paella.
Confiabamos en ti papá.
Downright incredible. Ive had a paella pan for 10 years and you gave me the confidence to try it... It came out awesome. Thank you so much
One pan dish , I'm so happy I could cry 🥲
The fixiation that americans and british people have with chorizo being in paella is so freaking weird
Edit: omfg he put lobster on there too
Edit 2: he put it in the oven... is this video satire?
Chicken and chorizo paella is superior
Jaime, la ha metido en el horno, ¡¡¡en el p... horno!!!
@@lukeytac is this a thing... cause I don't eat seafood lol
and wrong AF
@@adriangomez5007 parece un vídeo parodia, parece que ha pillado todos los tópicos posibles de como no hacer una paella 😂😂😂
Hi Josh, the paella looks wonderful and tasty, and I’m not Spanish so I won’t hate on it. Looking only at US American cuisine, does sausage belong in a traditional seafood boil? Yes, and enough said.
I just got your cookbook in the mail yesterday, and I am delighted; thank you. It is a grand book.
😄Thanks! You made this Spanish seafood piaya (paella) recipe look so easy. I will definitely attempt to recreate with out the muscles; I'll find a substitute or I'll double the shrimp in various sizes, in my new home.
This ain't got nothing spanish about it tho lol
I had this a couple of months ago.......greatest first time experience I've ever had! Like.,.... I'm literally still dreaming about it. Lol