Paella recipe, shrimp & chicken #2
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Uploader Comments (wiredgourmet)
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Love it! But I think I want to try it in an oven and try for a nice socarrat. I was hoping you'd show me how. lol.
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@oscarcoronaheredia Things change; people improve upon things; it's a natural cultural progression. Ideas have been able to cross the Atlantic since the 16th century. Culture wouldn't exist in the first place if it were but a clinging to the past. This is why nationalism and traditionalism are ignorant, and ugly too....
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really good way to cook paella.. the key.... no everything cooks in the same time.
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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)
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Of course. I have an open mind on gastronony. It,s very important another ways of regional dishes. Sorry but my english is very bad. The videoes are very interesting. I congratulate him. I like them very much. They are very didactic and pleasant
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I am a chef from Spain, more exactly from Alicante, Valencia Region. Please don't call whatever you made, PAELLA. Maybe you can call it my own under drugs version of paella.
If you need help about How to make a paella in USA, I was living 4 years in California and I made my own paella with out kill the original recipe. We in Spain never ever, ever , ever and ever and will never use butter, and the ingredients must cook at the same time.
oscarcoronaheredia 6 months ago
@oscarcoronaheredia I see no reason to follow a bad example. If every ingredient cooks together, some will be ruined. And butter tastes better than oil. "Authentic" is nonsense; "good" is what matters.
wiredgourmet 5 months ago
Vivo en Valencia; La tierra de la Paella. Esta version es un vision propia de autor.
Los españoles de Valencia nunca comen la Paella al cenar. Si quiere mas informacion sobre Paella y cocina española puede escribirme.
Enjoy it!!!!
xavi1492 4 years ago
Gracias; Sé que éste no es "español", pero debo utilizar los ingredientes que mi audiencia utiliza, y considero sus preferencias del alimento. En España, el conejo sería más común que pollo, y los mariscos serían utilizados cerca de la costa pero no interior. También, en España, serían cocinados encima de la estufa, no en el horno, para una corteza agradable. Esto es una interpretación para los americanos. Pero es buen... intento él y me dice si usted conviene. :))
wiredgourmet 4 years ago