That looks absolutely scrumptious!

Brave man putting chorizo in paella after Jamie had the spanish inquisition after him for doing it!

@marcolearmont9880

Жыл бұрын

These are chef's spins on the classics. If everyone stuck to the original, we'd live in a very boring, one-dimensional world. He also uses pearl barley, which isn't traditional but a great English twist on the Spanish classic.

love the new river cottage look

Chorizo? I hope you're ready to feel the Spanish anger...

So beautiful! And the dish looks fantastic!

I don't know why I feel that this is like an iPhone commercial 😂

@FoxwellFilms

7 жыл бұрын

That's a compliment!

good luck on the book gill. beautiful video.

what a beautiful video

Why has river cottage become one big advertisement for the books these guys write?

@woodricks

7 жыл бұрын

They own/work for river cottage, they're just capitalising on this platform they have. I'm just glad they're back!

This video is beautiful and the dish looks wonderful, but I think that very last shot of him eating all alone felt unintentionally a bit sad. Don't be lonely, Gill, I'll eat with you!!! Hahah.

Es un buen guiso. Cada uno puede llamarlo como quiera. El nombre no va a cambiar ni ha cambiado nunca un plato.

Are you ever going to post the full river cottage serieses?!!

Chorizo is similar to bacon. Add it to anything and it'll taste great. It's kinda cheating ;)

@maxflorian89

4 жыл бұрын

I think I'll do the same recipe with bacon . more british to me, more Devon. Also Carrots n Cider

A little contrived, but looks delicious.

@cherub2918

7 жыл бұрын

yeah the recipe looks nice but the video itself is all a bit putting-you-to-sleep

Pah-eh-yah

which beach was this filmed on I wonder .. anyone know ??

@marcolearmont9880

Жыл бұрын

Looks like Lyme Regis or West Bay. Both in Dorset.

nice

Is there a different spice I could use if I don't have access to/can't afford saffron?

@RichardVowles

7 жыл бұрын

Kim Peoples if it is just colour, you can use tumeric.

@touchestoomuch

7 жыл бұрын

don't worry, you shouldn't need nearly as much saffron as this guy used. i can get the amount he used altogether for about ten bucks and i would probably have used less than a quarter of the amount. it's a very common ingredient to use too much of.

@RichardVowles

7 жыл бұрын

This is impressive - i can never get any decent colour from saffron!

@touchestoomuch

7 жыл бұрын

Richard Vowles saffron is for adding flavour, not colour. turmeric is the same way. be careful of what you add these to. they both have a strong flavour

Anyone know the song being used?

madre mía, pero ésto que es???

How come the colour is kinda washed out.

@SceneArtisan

7 жыл бұрын

Two words - artistic licence. ;)

@deadfr0g

6 жыл бұрын

Washed out to sea, you mean! The forecast at the beach that day said the weather would be sepia. They chose to go there and film anyway, the brave souls.

Is this channel anything but a place to advertise cook books?

stir paella. no

way too much saffron my man

meh. no socarrat. pah-eh-ya was soupy.

I'm sorry, but you're a chef. You know the word paella is Spanish and you know that the double L in Spanish is pronounced like a y. You must know this. I'm not telling you to put on an accent, just pronounce it "paeya" like everyone else.

@RichardVowles

7 жыл бұрын

impossichannel or alternatively he is doing what all English speakers do to a foreign language - mispronouncing is part of the heritage.

@vetacoth

7 жыл бұрын

That's how language evolved though, especially in romance and germanic languages. Acqua, água, agua, apă... they all come from latin "aqua" basically because of accents within different regions, which is exactly what you're seeing here.

@JohnSmith-fk5rr

6 жыл бұрын

Who gives a fuck

@jeffreyswoodard

6 жыл бұрын

Actually-The Spanish think of it as a dish which is primarily Valencian, which you can pronounce as you would expect to in English. So you would pronounce the way he is..

Chorizo in paella is no no no no no.

@marcolearmont9880

Жыл бұрын

Why not? People put pineapple on pizza, cream in carbonara, and dump your ragu on top of Spaghetti (bolognaise). These aren't the traditional ways, they're just dishes done in a different way. Nobody is claiming this is a traditional dish. This is Gil's British/West Country take on a classic. Imagine if you went to a restaurant and every single one made the same dish, the traditional way. What a boring world that would be. Chefs are creative and they have a license to adapt.