Paella 2

This is the second part of my demonstration of making paella. For more food adventures, visit my blog at http://singleguychef.blogspot.com

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• demo
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• paella

[yorgrish]

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!

[wgibbens]

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.

[103killian]

Thank you! This video was very informative! I like your cooking style keep it up!

[Quillons1]

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!

[TheVittleVlog]

Really nice video!

[pinpoptatoo]

Yuumm!!

[chefcommons]

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)

[lettherebeart]

yum i love the burnt bits from the bottom my family fight over that LOL

[kannika12]

Thanks so much. So clear and easy for cooking.

[Brvnos]

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]

That is actually more efficient. As a cook, I highly recommend it.

[ilienicolae]

Superb job!