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Greetings! I recently returned from my travels in Spain and have been diving deep into their glorious cuisine. I already put out a video about Spanish Tapas and wanted to explore what many consider to be Spain’s most popular, though intimidating cuisine. I decided to start a new series where I take a popular dish and make it both traditionally and on a budget, and I figured Paella was the best way to go.

Music by:
Josh Greenfield “Fire Burns Instrumental”
and Epidemic Sound

source

36 COMMENTS

  1. Well, Spanish folks seem to be quite nice. I look down the comments, and of course someone will allways feel insulted, but the vast majority of spanish people here seem to be kind on the dish, even saying it is quite authentic, they maybe say here and their that X and Y may be different where they come from, or add constructive (!) critics, so all in all helpfull and very very polite.

    Just stay away from Italian food. If you even dare to consider to use Pancetta instead of guancale or use Parmesan instead of Peccorino Roma, they gonna act, complain, insult and rant as if you just spit on their Mothers Grave…

  2. This is the best video I've seen for paella. I lived in Spain for a year and a half and some paellas I had were better than others. I've been too scared to cook paella because for some reason it's an intimidating dish. But this video makes it seem much more doable! Thanks so much! Beautiful video!

  3. Please be sensitive to your viewers who are hard of hearing. It's very difficult to pick out your voice over the background music and the sounds of cooking. Please drop the background music when you are talking

  4. No tengo ni idea si esta persona esta criada en la cultura española, pero si simplemente es una persona que aprovecha que tiene mayor impacto social gracias a no parecerse al "prototipo de español"; sería apropiación cultural

  5. I'm from the Valencia region and I have to say this is a pretty good take on paella after watching countless foreign paella videos that were absolute trainwrecks.
    As you mentioned, there isn't a on-and-only way of making a paella. There are some key ingredients and guidelines to follow but it is a flexible recipe. The only thing I find missing are lima beans but those are hard to find even in some parts of Spain.

    Great video

  6. Thanx for spreading this dish! It's truly the best dish in the world if done well (at least in my opinion)! While the whole traditional debate goes on ad nauseam, I would like to make one suggestion; instead of cast iron I'd use the cheapest thinnest and widest steel pan you've got. The big reason for the shape and make of the pan is to allow maximum contact between the rice and the bottom of the pan so the rice picks up the flavor (since you don't stir it settles to the bottom). The other reason is that carbon steel is very conductive to heat where as cast iron retains heat and makes any change you make happen much slower. I'm not Spanish, but make paella typically every week or so and have been for nearly a decade. I start with a higher heat to create caramelization in the soffrito, then reduce the heat after the rice is stirred in to allow the rice simmer slowly and form the crust on the bottom while still having some tooth. Great video!

  7. Sorry, but I can't avoid leaving a comment.
    1.- Do not mix fish and meat at the same time., remove the shrimp.
    2.- Paella is not done with stock, the stock gets made while cooking the paella.
    3.- I wouldn't add onion but it is debatable.
    4.- Rosemary gets added at the end, as decoration.
    5.-I would suggest adding more water and letting it simmer for quite a bit. The rule of thumb is to add water above the notches of the pan and let it simmer until the water is under the notch. This will increase the flavour, and that is why we don't use stock.
    6.- There is no need to add a cover while cooking, you can use it at the end to regulate if you have undercooked the paella.

    All in all, it is a pretty good stab at making a Paella 🙂

  8. Thanks for putting this video up… I saw this before on food network and just recently brought the pan and everything so I can try it. Watching you makes it look so easy and good I cant wait to make mine.. thanks for sharing

  9. I lived in Spain 14 years, ate paella in some of the most traditional and praised restaurants in Valencia, Barcelona, Madrid and Sevilla, and to be honest plenty of spaniards, michelin starred chefs, don't know how to cook an acceptable paella, so it always makes me smile how angry spaniards get when one foreigner does a very decent interpretation of their dish, a dish that very few spaniards can actuallyt cook half well!

    and for the record, its not even a very good dish. I mean a good paella is a tasty dish, but I could name 100 dishes around the world that are a lot better, I dont get this overrating of spanish cuisine in these last decades.

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