im not really sure if it's that healthy with the "shoritzo" fat lingering about and the pack load of sodium in the tinned tomato and other processed goodies. lol And saffron, anyone?
Spanish paella?? I am Spanish and believe that your you have never eaten a paella ... it that you have done does not look like in anything a Spanish paella. It changes the title of the video, put " rice to my style " and ask for excuses for calling paella it that you have done!
How can you begin to make this dish without measuring the stock out? If you just chuck in an uncertain quantity then you end up with what he gets here - gunk. The rice should be dried-out yet tender in the finished dish. Keith Floyd and Gordon Ramsay are just as guilty. For the record, to get a perfect paella, measure twice the volume of stock as of rice, adding a little bit extra. Then when the liquid has been absorbed, take the pan off the heat and cover with newspaper for 10 minutes.
im not really sure if it's that healthy with the "shoritzo" fat lingering about and the pack load of sodium in the tinned tomato and other processed goodies. lol And saffron, anyone?
frdrcksncn 5 months ago
Se le ve de Valencia al chaval... jejeje
He seems to be from Valencia...hahaha
saturoldan 6 months ago
PADDY PAELLA
inkibert 7 months ago
like no paella i ever seen.
stevepoolehigh 1 year ago
i wouldn't let my dog eat that crap!
5t00g 1 year ago
Spanish paella?? I am Spanish and believe that your you have never eaten a paella ... it that you have done does not look like in anything a Spanish paella. It changes the title of the video, put " rice to my style " and ask for excuses for calling paella it that you have done!
sagisvill 1 year ago
Hah.. No saffron for a paella? But it does look nice!!
ben334797 1 year ago
delicious looking but should have another name for a new dish, not paella
CuteTeef 1 year ago
How can you begin to make this dish without measuring the stock out? If you just chuck in an uncertain quantity then you end up with what he gets here - gunk. The rice should be dried-out yet tender in the finished dish. Keith Floyd and Gordon Ramsay are just as guilty. For the record, to get a perfect paella, measure twice the volume of stock as of rice, adding a little bit extra. Then when the liquid has been absorbed, take the pan off the heat and cover with newspaper for 10 minutes.
chrish12345 1 year ago
Hahaha, "shorit-so"
TiltingAndFalling 1 year ago
Looks so nice!!!
iLikeCookie88 1 year ago