I've been cooking for many years and have been trying to find a good Paella recipe. I must have looked at DOZENS on YouTube from all these "Big name Chefs". This is the one I want t ogo with as it looks exquisite. This is EXACTLY 100% what I was looking for. Thanks a million!
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
One thing you might want to try with the saffron is to let it bloom in your broth for about 5-10 minutes or so. It'll turn the whole broth a deep pink, but more importantly, it'll spread around a lot more of the saffron flavor using less saffron. I'm cheap, so any way I can make the most of my saffron the better :D Awesome recipe, by the way, and very well explained!
But when any sort of meat is frozen, the water inside the meat expands, breaking the texture of it.
Try fresh shellfish if you can. When buying it, avoid cloudy eyes (not so fresh). Scales and shells that break off too easilly are also signs of "not so fresh"...
Also look for "valencian paella" on Wikipedia, for a even more traditional version of the dish.
Thank you! This video was very informative! I like your cooking style keep it up!
103killian 1 year ago
I've been cooking for many years and have been trying to find a good Paella recipe. I must have looked at DOZENS on YouTube from all these "Big name Chefs". This is the one I want t ogo with as it looks exquisite. This is EXACTLY 100% what I was looking for. Thanks a million!
Quillons1 1 year ago
Really nice video!
TheVittleVlog 1 year ago
Yuumm!!
pinpoptatoo 2 years ago
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
yum i love the burnt bits from the bottom my family fight over that LOL
lettherebeart 2 years ago
Thanks so much. So clear and easy for cooking.
kannika12 2 years ago
Superb job!
ilienicolae 2 years ago
Thank you for sharing... It looks really good and easy to prepare. I will try it!
norean10 2 years ago
One thing you might want to try with the saffron is to let it bloom in your broth for about 5-10 minutes or so. It'll turn the whole broth a deep pink, but more importantly, it'll spread around a lot more of the saffron flavor using less saffron. I'm cheap, so any way I can make the most of my saffron the better :D Awesome recipe, by the way, and very well explained!
yorgrish 3 years ago 3
That is actually more efficient. As a cook, I highly recommend it.
Brvnos 2 years ago
Wow, that looks great. I'm a little scared to cook my own shellfish but it looks really easy, so I think I'll give it a try.
wgibbens 3 years ago
you can get a bag of seafood mix , thats frozen but its already cooked, defrost them and cook in 2-3 mins
mat876 3 years ago
Indeed you can.
But when any sort of meat is frozen, the water inside the meat expands, breaking the texture of it.
Try fresh shellfish if you can. When buying it, avoid cloudy eyes (not so fresh). Scales and shells that break off too easilly are also signs of "not so fresh"...
Also look for "valencian paella" on Wikipedia, for a even more traditional version of the dish.
Brvnos 2 years ago
I wanna take the other seat.
shanhueichuang 3 years ago
ty for sharing!!!!!!!!
dorsiflector 3 years ago
very clear video. thank you
Esunshine71 3 years ago