Hi Alex! I’m Spanish and I do have some experience in Valencian kitchen. Its impressive how well you have been able to canalize the information and make a proper Paella at home, in a pan, with no fire, and socarrat (which isnt easy at all). If you want some comments that may be helpful, here they are. - the saffron mix with hot liquid is genius, and I have seen some top tier Spanish chefs doing it as well. - There is meat paella, and seafood paella (and other combinations). For seafood paella, often cooks use the heads of prawns, shrimps, langoustines… to make the stock richer in flavor, and deeper in color. When straining the stock, make sure to crush down everything inside it (including fish bones). Some chefs don’t even strain it, but just blend all of it together :) - When making paella at home, I’d say it is important to cover it in a cloth when its done cooking for 5 minutes, so that the stock that is left reabsorbs and you get a more dry result. Often, paella that has been sitting for a while is even better and more flavorful. Finally, I think you have done the socarrat really well, but my tip would be to not get obsessed with it. Often, foreigners focus too much on the “socarrat” as they believe it is the main indicator of success. In reality, the priority is the rice, and when you have a good technique often socarrat comes naturally. It also depends in not putting a lot of rice (maybe you have realized that in Spain, the layer of rice is super thin and often doesn’t get to the edges of the Paellera (pan). In general I feel like youve done a great job. Im living in Paris right now, so if you need any Spanish tips I can help! Hahahaah

@gabrieldinglasan

Жыл бұрын

Is there a specific protein/seafood that should be used on a paella in order for it to be called authentic??

@JesusMVentura

Жыл бұрын

Y yo aquí esperando a que alguien lo amenace de muerte por llamarlo paella. 😂😂😂

@HormigaZ

Жыл бұрын

@@gabrieldinglasan the issue is that there's probably not such a thing as a true authentic seafood paella. They are all forms of variations of a dish usually done when the region was very poor, and it often featured the same ingredients because it was what was available, that would be: the rice, rabbit (yes, rabbit), maybe chicken if there was (but usually they were left alone for the eggs, remember, poor environment in older times), flat green beans, garrofó (a local big, white bean) and optionally artichoke and snails. That's the only true paella. Everything else is just taking that idea and trying to make it work. And that's why you see in general so many abominations, since it's open to interpretation even by us Spanish people, imagine what happens when someone completely foreign to our culinary culture comes and makes a take on it.

@driss409

Жыл бұрын

@@gabrieldinglasan Not really, use anything you can get, but the broth, Bomba rice and pimenton are a must. Do NOT use a non-stick pan. The most ¨authentic¨ paella does not have any seafood in it, it´s made with chicken, rabbit, sometimes snails and huge beans called garrofón.

@henryslager9406

Жыл бұрын

What do you use for the broth for Valencian paella?(chicken, rabbit. No seafood.)

A Frenchman speaking Spanish whilst making Italian handgestures....Never stop being this awesome Alex.

@ArthurTugwell

Жыл бұрын

Cringe

@leafster1337

Жыл бұрын

european ppl

@earlofwickshire5416

Жыл бұрын

There was once an Austrian artist who spoke German while making hand guestures. Many people came to watch him. Some said he really knew how to wow a crowd!

@maeton-gaming

Жыл бұрын

@@ArthurTugwell your existence is cringe

@grieske

Жыл бұрын

@@earlofwickshire5416 Was that Godwin?

I am from Spain and that looks like an amazin paella. Keep in mind that paella is one of those dishes that you cook on a sunday when your family and friends are coming to eat. Everybody thinks that their paella is the best, and every paella is imperfect. Yours looks delicious.

@Arat1t1

Жыл бұрын

My father bought a paella pan a few years ago, and now every summer at our summer house we gather everybody nearby, tell them to bring drinks and then enjoy it down by the water while watching the sunset. The paella itself is delicious, but the food really isn't the most important part for that equation.

@alvileg

Жыл бұрын

being from Spain does not mean knowing how paella is like, considering if you go to states(comunidades autonomas) close to Valencia they already start adding weird ingredients like peas and ham.

@Seriously_Eh

Жыл бұрын

Ahhh I understand! The Spanish version of our traditional (Italian) Sunday risotto. My least favorite would have been cooked with "figadini". (Chicken liver and gizzard.) I was exposed to a lot of Italian peasant dishes as a child. (Don't ask.)

@gadeaiglesiassordo716

Жыл бұрын

@@Seriously_Eh Probably true. paella (or any rice cooked in a paella) are a family or friends gathering. There are MORE recipees that are cooked in a paella. He is doing a seafood one. You also have "arroz negro" with sepia ink and calamari iin, the "arros a banda" and a whole bunch of different recipees.

@testman9541

Жыл бұрын

@@Seriously_Eh Problem with risotto is the texture, no bite and way too much chewing. I known that there are people in love with that dish, but to me, this is not the best Italian dish by far (way too much north maybe) and not the best rice based dish. Which Paella is 🥳

Persian here. If you want to maximize your saffron flavor, "brew" it cold. Pour cold water over the grounds and refrigerate for a day. It will take longer to infuse but will be much stronger.

@teedoubleu2580

Жыл бұрын

Never heard that before. I'll give it a try! Thank you in advance. 🙂

@manfurt47

Жыл бұрын

@Alex +𝟏𝟐𝟏𝟖𝟓𝟑𝟎𝟖𝟔𝟓𝟐 so, you're gonna answer to me you spammer subhuman,?!

@danguee1

Жыл бұрын

Obvious myth. How can refrigeration make something 'much stronger' which has been cooked for half an hour? Use your common sense....

@ShayanGivehchian

Жыл бұрын

@danguee1 where did I say to cook it for a half hour ? Also this is very common in many brewing methods. Cold brewing preserves volatile compounds similar to blanching.

@mikez2501

Жыл бұрын

@@danguee1 guess you never heard of cold brewing coffee, no?

You are walking into a potential minefield with this series, mad respect from a Valencian and I can´t wait to see this journey unfold!

@HANSSAMAA

Жыл бұрын

He does with every meal he wants to replicate but he always does it good IMO

@kuebbisch

Жыл бұрын

But to his credit, he is very far from "arroz con cosas" in my book. He shows that he tries to replicate the real deal.

@3MasterG

Жыл бұрын

@@kuebbisch your "arroz con cosas", do you mean everything people call and do as paella but really isn't? I bet there's a whole growing chapter to it!! 😂

@MrJoaquin4037

Жыл бұрын

@@3MasterG exacly right, to us valencians everytime a foreigner makes a paella and It differs heavily from the original we call It 'rice with stuff' (arroz con cosas)

@kuebbisch

Жыл бұрын

@@3MasterG yes, "rice with stuff" is the colloquial term for rice dishes which are presented as a paella by mostly non-spanish chefs with chorizo, frankfurters and other horrible ingredients. Don't get me wrong, paella is a can of worms with everyone arguing if beans belong into it, or is valencian paella better than andalusian...But there is a distinction between paella and "rice with stuff" like pilaf rice.

Alex, the pimenton should go before the tomato, it's important that the pimenton is toasted but not burned, once toasted, add the tomato that hydrates again. Thank you for so many hours of fun.

@ivanllopis5882

Жыл бұрын

I often avoided it directly on the pan, cause it burns so quickly. In my opinion, he did good by putting it on the tomato, so it doesn't get burnt

@noesmagiaescuina5911

Жыл бұрын

@@ivanllopis5882 But then it is boiled and not roasted, you just have to watch that it does not burn.

@jonplacercharles3745

Жыл бұрын

I also saw that he uses "pimentón de la vera", which is smoked. If he wants a flavour that is more subtle he could just use "pimentón dulce", which is not smoked.

@jadelpino10

Жыл бұрын

@@jonplacercharles3745 Detalle de alguien que ha hecho muchas paellas

@GeorgeVenturi

Жыл бұрын

He also forgot to put chorizo in it. But nobody is perfect!!!

As a Persian, I approve of your saffron blooming technique. The grinding and blooming of the saffron make an enormous difference.

It's important to bear in mind how brave Alex is. If mishandled, this episode could lead to a war in between Spain and France, again! and the decomposition of the European Union. So I'm going to say something in Spanish: "Alex los españoles te queremos y te apreciamos mucho, eres uno de los mejores youtubers culinarios que existen en el mundo. Nunca dejes de ser como eres y continua con tu buen hacer. Un abrazo desde Barcelona". 😘

@emiliopassarelli7498

Жыл бұрын

Siendo justos iniciar una guerra entre francia y España es bastante facil

@davizilloh96

Жыл бұрын

Jajajajjaa adoro el "again"😂

I'm from Valencia and the word "socarrat" is actually a word in valencian language that means something like roasted, thanks for sharing our culture!

Hola Alex, great Paella :) as a German living in Valencia/Alicante I have also been taught some tricks around making the perfect rice/paella. For a good rice, you may also look into the province of Alicante (which is part of the Communidad Valencia). From there a lot of "Arroz a/del..." are coming from (they are not called paella) and they are made a little different but very tasty (or even more?!). Firstly, you create the broth with fishheads, spine, and like others pointed out prawns-head. The second ingredient is the sofrito or salmorreta - which you prepare seperately in the pan (using garlic, onion, tomato, bit of parsley) and give it to the broth at the end and strain it. This will go into the rice, the rest of the process is similar. There is the version of arroz del senyoret (rice for the lords/gentlemen) with all seafood cut into pieces, to avoid dirty hands :) My personal favorit. And some like it even more - the pasta version of it - fideua. Try it! adéu - Nico

@SergioGMN

Жыл бұрын

Yup that's the first thing I was going to comment, this is not paella but arros del senyoret. Still, good job on it, they're similar enough.

Im Spanish and Im blown away by how good your paella came out, Alex. Congratulations on obtaining such a great result and thank you for letting the world know what a true paella looks and taste like.

@danguee1

Жыл бұрын

Ridiculous nationalist sh*t. Every recipe in the world can be made by a very good cook from anywhere in the world using a precise method. All you need is to have excellent cooking skills. Complete nonsense that Spanish people are genetically superior at making paella. And the same goes for any national or specialist dish from any country.

@arturoone77

Жыл бұрын

@@danguee1 wow you just argued a point that was never made by anybody. I congratulated Alex because he's made an authentic paella recipe and most recipes on the internet from people who have not grown up in Spain or tried the real thing are horrible missinterpretations of what a paella should be like (e.g. adding chorizo to it). I commend him on the authenticity of the recipe and the results he got. Now, think what you will

Congratulations. It's the first time I see someone in KZread making a paella similar to my grandma's paella. Thanks for showing to the world what an actual paella is!

I think you are very brave to make all of these traditional recipes, since it tends to gather thousands of people with different views thinking their version is right just because their mama made that way. Or fighting over details that hardly matter or things that it's just a matter of taste.

Alex, having watched you for years, this video feels like a culmination of your acquired skills as a home cook. You truly analyzed, researched, used and honed the variety of skills I've seen in many of the series you created. Your choice of pan, technique, heat, flavor, timing and of course ingredients.. puts you at another level. Your hard work, joy and pursuit of knowledge is paying off. Thanks for sharing!

Paella is at once, the simplest and the most complex dish that I cook. It has taken me years to get where I am and I still have a lot to learn. I live in Kansas City, USA. The only way to get paella here, is to make it yourself. The only paella I have ever had is my own. Thank you for this series. Your skill, knowledge, and especially your insight are much appreciated.

@Koolumi

Жыл бұрын

Wow, so nice to read you comment, you must come over one day ^^

Don't ever stop Alex, 'never ever stop'!!!! These deep dives you share with your viewers into various cuisines, dishes, ingredients, and the passion you exude is truly infectious. Thank you!

I’ve cooked and re-searched paella recipes for years now, and knew about the socarrat - which I was surprised that you didn’t mention in the original video at the restaurant. But the fact that you did such a deep dive, even showing the cooking temperature levels through the different phases of the process, really blew me away! Bravo Don Alex Alex 🙏🏼

Seriously love your channel it's so cool how passionate you are. A joy to watch.

Merci beaucoup! As a Spanish and a self taught foodie, this is by far the best paella video i´ve seen, not only coming from a non Spanish person, but also in a general perspective. You really break down the principles of the dish, wich you can apply to any variation. Thanks for helping others to understand and enjoy this often neglected dish. Salut!

Almost perfect, However u missed the last step, and very important one... U have to let the rice rest for a few minutes, it is very important because this way u let each rice grain to fully absorb the remaining broth and also the top rice will infuse with the malliard reaction at the bottom. I think this is the best aproach to a real paella from a non-valencian guy that I ever seen. Congrats. PD: If u want to explore in deep the paella world I recomend u to watch this guy @ChefAmadeo

@juhaleskinen7383

Жыл бұрын

There are as many versions to do it, as there is people in the comment section.

@Helio___

Жыл бұрын

@@juhaleskinen7383 Yeah, there are as many paellas as valencians xD. But there are a few important common stepts between all of them and resting (usually with a clean towel or papper to cover the rice) is a must one.

@earlofwickshire5416

Жыл бұрын

@Hellno What do you think about adding the tiniest - and I can't stress just how little - amount of fentenyl? Would that help?

@annother3350

Жыл бұрын

@@earlofwickshire5416 You mean Fennel? Or Fentanyl the super strong drug currently kiiling loads of people in America?!

@GeorgeVenturi

Жыл бұрын

He also forgot to put chorizo in it. But nobody is perfect!!!

Happily surprised. Yes you can! Finally a non-spanish youtuber cooking a paella as it is supposed to be 👏👏👏

I'm glad to watch Paella series!! You really work hard and put passion into your videos! Love your channel

As a Valencian, I honestly thought you were going to do something crazy like many I see on the internet with paellas, but I think you are one of the best paellas made by a foreigner in a long, long time. Congratulations. Nice video and Thank you for showing our culture and gastronomy.

@NewInBritain

9 ай бұрын

Indeed, the paella was great, but I believe that the only thing missing was to cook it with orange tree wood and the resting time with the newspaper on the top. Fantastic video :-)

Congrats on 2m subs Alex, your videos are incredibly entertaining and well made. I love the way you articulate your thoughts throughout the whole process, you have earned this success man.

I'm from Valencia (I like Casa Carmela a lot too by the way) and I must say you did a really really great job. It's so depresing to see what some cooks out there call Paella, even in Spain on touristic places it's so bad. Congratulations and respect I will see if I can catch some receips from your channel.

As a basque person, I appreciate this and would love to see you make bacalao as well.

@pattravels

Жыл бұрын

Yes! Please tackle basque cuisine!

I’m late to the party but I’m so glad to find you! You’re fantastic! I look forward to all the videos I’ve missed!

I love Paella. Had a few times and did not know it was so complex. Good video Alex.

Greetings from Spain, the paella looks very good. On behalf of all Spaniards, I have to thank you for your great communicative work, really teaching what Spanish food is like. I hope this helps many foreign people who visit Spain to avoid being deceived by one of many establishments that serve this "tourist paellas".

That paella looks positively mouthwatering. Loved the video! Cheers!

@Lezana23

Жыл бұрын

No esperaba verte caer por aquí Joseju.

@TheHreach

Жыл бұрын

Pero bueno joseju otra vez en un canal de guiris cocinando comida española. Enorme

Now I'm hungry again! Great Video as usual, keep up the good work, I really love to see how passionate you are about cooking, you are an inspiration for me!

Just made it. Had to get all the ingredients. Turned out fantastic. Will do again later for the family. Thank you so much for the video.!

I really appreciate you not buying a paella pan. Keeps this helpful for people who want to recreate the same success at home. As much as I’d enjoy you cooking paella on a proper, massive pan over an open fire, this is more educationally valuable. Excited to try this myself!

I love how you respect culture of spain and all other countries, thank you for the work and great vídeo

i love watching alex it’s just such a comfort channel

This is called Arroz a banda and is a paella dish very popular in the Alicante area. And let me tell you, you have nailed it (you can tell from just looking at the color and texture of it). Usually, chopped sepia and calamari is used, but anything goes really (lobster, shrimps, bogavante...) edit: and yes, the Valencian "bomba" rice is very important for any paella as its the grain that absorbs the most amounts of liquids and thus flavour

Alex, as an Englishman who speaks the bare minimum of Spanish, French, and Italian, seeing your beautiful amalgamations of all three cultures’ cuisines bring a tear to my humble eye. Well done, and keep doing what you’re doing.

Haven't watched Alex for years but glad to see that he still does videos.

Fantastic, as always! Love your work, Akex! Thank you for sharing

Hi Alex! Someday try also the classic Paella Valenciana as well! I know seafood is more impressive but the classic Chicken and Rabbit combo is to die for as well👍. This Paella also looks really nice! Specially for a 1 portion

Oh man! This looks really good for a first! Few things though: - i beg you to try the original paella valenciana. There is no garlic in it. The chicken and rabbit with tomato and pimenton give the taste. Also if available the snails add a lot to the flavour. At the end, the ultimate thing that is missing for it to be a real paella is the people gathered together to share this meal and the criticism from tour guests. Valencians are very passionate about this and the critic is a true part of the experience.

Outstanding Alex! I am going for it! Thank you!

Beautiful work on this video, Alex! I look forward to trying this out soon. Now I need to find Valencian rice...

There is an aspect of paella that I love and think is missing from yours if you want to level it up one last time, that is smoke. When we make paella at home, we do not have access to a wood burning stove at home but we do have a smoker, we will smoke our shellfish/vegetables/meat or whatever we are having in the smoker to impart that wood smoked flavour. Yours looks delicious all the best.

@michael_p

Жыл бұрын

The pimentón de la vera did add some smoke to the rice.

Hi Alex, as a Valencian Who loves cooking rice and subscriber of you channel I must say that you did again a great job in your fiesta paella! 😊 The world of cooking paella has a lot of controversy and each one has his own tricks and techiques. But if I may, I would to share what is the most important to me, the socarrat: The socarrat is what gives this extra flavor and texture that you felt in the restaurant. And this is thank you to all the greases (animal/vegetables) left in the sofrito (when you fry all vegetables / meat / fish in the paella. So my recommendation in that when you are in this step, much more important if is a meat paella, that yo do It with LOVE and patience and fry everithing very good adding first the ingredients that needs more time to get all this flavour in the base of your paella. To have a perfect socarrat try to keep a very thin layer of rice, this means more socarrat and less overcooked rice. About watter quantity, even you use allways same bomba rice, ratio depends on the diameter of the paella recipient, simple phisics, more surface water evaporates faster... Which tipe of fire you're using etc... This is all about try and miss and mastering... One trick if you got short of water is covering it when you take It of the fire and let it sit for some minutes. So Hope you find my opinion helpful. Peace&love 👌

I made this dish tonight with your inspiration. It turned out so amazing I love it

Dear Alex, I'm Spanish and I have to say that you nailed it. That socarrat looks awesome. Congrats!

I came into the comment section expecting the spanish inquisition.

@Mumumuth

Жыл бұрын

The guy nailed the paella. No need of trial by fire this time.

@chilko

Жыл бұрын

Nobody expects the Spanish Inquisition!

@JoseRomero-ee1pr

Жыл бұрын

Spanish inquisition comes when somebody disrespect our tradition or culture, trying "my version of paella" whitout knowing the basics. Alex did it with all the respect, and a proper technic and ingredients. And almost nailed it. Sure the best "first try" i've seen for a Paella. Awesome. Congrats Alex.

The pimenton should go in first, but it certainly looks delicious. And indeed, that rice is magnificent.

@SergioGonzalezMartin

Жыл бұрын

If you put the pimentón from the beginning you burn it. Pimentón just needs to cook some seconds before you put the liquids in the paella.

@VerhoevenSimon

Жыл бұрын

@@SergioGonzalezMartin I usually see it toasted, you indeed shouldn't wait too long with adding your tomatoes and other liquids to rehydrate it.

You nailed it first time! No angst? No suffering? No drama? No follow up? Amazing.

Alex, as spanish guy who ate Paella almost every sunday, and also loves to cook. I gotta say, you did an amazing job there. Respect

I love the humility Alex shows when exploring the cuisines of other countries. Gordon Ramsay should take notes. 😝 About socarrat: before rice cookers, Japanese people used to cook rice in big cast iron pots. My Japanese mother remembers that time and told me that she and her siblings fought over who got the crunchy bits at the bottom of the pot. Any discussion of socarrat brings back memories of my mother telling me those stories.

@samuelprescott7426

Жыл бұрын

Ramsay has always shown immense respect to the cuisines that he cooks. Often travelling to those places and getting experts to show him the culture and the why of making that food. There are other, less than clothed chefs, that have historically shat on the cultures of the cooking. Just sayin', maybe put some respect on Ramsay's name.

As a Spanish, I can tell you that my mother could be proud of you. Great Paella!!

@JoseanRubio

Жыл бұрын

@Alex +𝟏𝟐𝟏𝟖𝟓𝟑𝟎𝟖𝟔𝟓𝟐 suspicious…

@mkgvlc4

Жыл бұрын

As a Spanish you dont get a saying in Paella, as its only valencian. I dont go around claiming fabada asturiana or "european" pizza

@JoseanRubio

Жыл бұрын

@@mkgvlc4 hahah I’m not claiming anything

Great work, you took it seriously and with passion. I'm too experienxing with paella and this video is very very useful. Thanks

@giacomomurari

Жыл бұрын

... especially when you underline the importance of rice! Bomba is the best for this recipe. The only one, to be true.

I love your attention to the detail. Awesome channel and never fails to make me hungry 😁

@amiralzoabi5745

Жыл бұрын

@@Alexchannel851 have some shame and earn your life honestly or you will be very sorry. This is a promise and its not from me but from God. Consider this as a sign from your Creator and repent before it’s too late or face the consequences. Good luck.

There are two main ways to cook a traditional paella the Alacant and the Valencia. Valencia paella makes the broth in the same pan that you are going to cook the rice (fry first the meats then the vegetables make the sofregit then pour water and let simmer. Once the broth is made you put the rice and it boils. The Alacant way is more like you have done here fry the rice then add the broth that you have done elsewhere. Main difference Valencia is simpler and the rice is boiled and Alacant the rice is fried first. Being your first paella is welldone (the rice may be a bit undercooked). Try other paella recepies and avoid chorizo.

Mad respect for this series. I really recommend you to buy a true and heavy steel paella, like the ones of Pata Negra. You can archieve similar results with a pan like the one you have, but in the end, the only way to have the proper rice distribution is with a true paella pan. Not only for the different layers of rice, but also because of the heat distribution, which helps with cooking and evaporation. Also, for this type of dishes, seafood paella, fideua and similar, you should search the "salmorreta", a mix of fried ingredients that kicks up the flavour of your sofrito and your rice in the end. There are an almost infinite quantity of salmorretas, each one for every type of rice that is not the traditional paella of chicken and rabbit. Keep on, as a Valencian, I'm very eager to see where this goes.

@user-so6fu1ir3v

Жыл бұрын

A debuyer pan like the one he has, is 3mm thick Paella pans range from

@atropos91

Жыл бұрын

@@user-so6fu1ir3v they use to be slightly thicker than the normal ones and made of stronger alloy with better heat transmission properties. That helps to reduce the possibility of deformation that those pans have under heavy fire.

@jamestimlin856

Жыл бұрын

It is just me and my wife. Would a cast iron pan work?

@Th0mX

Жыл бұрын

Knowing Alex, he'll do a video on the perfect paella pan later on in the series. ;-)

@user-so6fu1ir3v

Жыл бұрын

@@atropos91 the question, for my answer at least, isn't wether it's thicker than a 0.8mm paella pan, but wether it's thicker than the 3mm thick pan in the video. And in my opinion, the answer is no There is also nothing that would validate the claim that it has better heat transmission than the one from debuyer, beside some lines from their marketing team. Carbon steel is a simple alloy of iron and carbon, so there isn't much leeway to begin with.

I think all your Spanish followers are very happy with your paella! Your Spanish speaking skills are also cool :)

You did it! As valencian i tell you: congratulations. Thank you a lot for understand and show how is it.

Arroz Bomba is the "easy mode". Rice will let you make mistakes with the timing but will not absorb the flavour as well as any Sénia or derivative rice.

Hi Alex, are you ok? :) We are missing You!

Great job Alex! educational and entertaining.

hola Alex, tu réalise là un très joli travail ! je suis ta chaine depuis longtemps et j'aime beaucoup ton approche des choses, tjrs très enrichisante. j'ai travailler longtemps dans divers restaurants dans divers pays à travers la planète et je retrouve chez toi les mêmes conseils que j'ai pu recevoir de mes différents mentors. bravo, continus comme ça

Spanish chef here. Your paella is pretty good for the equipment you have, it's quite similar to modern approaches to paella by chefs. It has nothing to do with a traditional paella tho. The most famous one is "paella valenciana", where you make the broth in the paella pan just before including the rice. Tipical ingredients are: rabbit, chicken, green beans, artichoke, garrofo beans (kind of lima beans)... Anyway, this kind of dry rices are made in a lot of places in Spain, along the mediterranean coast. In Catalunya they make it similarly but with a very caramelized and dehydrated onion, in Alacant they make rices like "Arroz a banda". I encourage you to research about that and keep doing what you do in all your series. Thanks and forgive me for my english!

I love paella and everything about Spain for that matter, but unfortunately I've only had this awesome dish in Italy. This recipe though sure looks tempting.. the outcome so mouth watering, way more inviting than what I've tried so far here in Italy.😋

@user-us6ce7me8k

Жыл бұрын

So do I🤩🤩

Well done Alex, congrats to your 2m subscribers as well. Greetings from Germany :)

what an amazing and apealing dish you have cooked, i wish i could taste it. congrats Alex.

"Today, on Not-Spanish Guy Cooking..." XD

Is Alex okay? This has been a long time since he hasn't posted a video. I miss his videos.

You make it shine a lot. Straightly nominated to my KZread recipe of the years list.

Man you are exactly as crazy as the chefs i am friends with in real life!! Love those guys, keep up the great vids!

Well, I´m Spanish, and I can say that even if you didn´t use the original paella pan ( paellera) you adapted well. In the end is more of a tradition to cook for everyone than to be exact using the perfect object. And the result is wonderful. Remember that the perfect Paella will always be a hard one to achive,. Many villages around Valencia and Barcelona do it way different, so as long as you liked it, should be fine. Superb job pal.

@marsasvillamsv7339

Жыл бұрын

Paella, no paellera.

@earlofwickshire5416

Жыл бұрын

Do people come up to you and say "¡Tango un gato grande en mis pantalones!" a lot? In the 90s that was the cool thing to say

@northenice

Жыл бұрын

@@marsasvillamsv7339 Aqui en Valladolid la llamamos así. ¿Está mal? Es posible, pero probablemente así se quede hasta el infinito XD

@Meoiswa

Жыл бұрын

@@marsasvillamsv7339 Diccionario de la Real Academia Española: "paellero, ra: 5) Recipiente metálico a modo de sartén, de poco fondo y con asas, que sirve para hacer la paella."

A particularity of Paella Valenciana is that you don't make a broth before hand. You cook all of the ingredients directly on the pan and then you add water to them and make the broth in the pan right before you add the rice. You will have a much more flavourful result that way. Also, pro-tip, us Valencians are very sensitive about the "toppings" that go on paella, making a simple paella valenciana is the best way to go. I can't wait for the rest of this series and watching you learn about the rich tradition of Paella! Edit: For anyone trying their hand out at making Paella, never use a non-stick pan! your rice will not cook properly and you will never get socarrat. Try and get a paella (pan) if you can so that the heat is very evenly distributed and make sure to only add a very small layer of rice.

@alvileg

Жыл бұрын

This is true, and this is the way I personally do it, but I know many restaurants don't have the time to make each individual broth and just uses previously made stock (hopefully homemade), and it usually works. But yea, I agree that making the actual broth in the Paella results in a much tastier paella.

@Meoiswa

Жыл бұрын

You can get socarrat with a nonstick, it's just way harder. Most nonstick pans are too thin and not built from steel, and therefore have uneven heating profiles, causing parts of the rice to burn before it has a chance to caramelize. I make Valencian paella for one at home with boneless chicken thighs in my largest nonstick pan, which is both wide enough to be "paella proportionate" for a single serving, and is made from stainless steel because it's also induction-ready (although my stove uses gas).

I was in Spain very recently and had real paella for the first time and it was really a whole new experience

It seems to me that your channel is one of the most demanding with research on each food, of course you care about trying to recreate food from other cultures and areas of the world as faithfully as possible. I am from Valencia, from a region near the albufera, and I would love to see you try and cook the "original" paella recipe, and I say this in quotes because it is impossible to agree on what the original paella is. Some of the ingredients of these more classic paellas are snails, chicken, rabbit, duck, bachoqueta and garrofón. If you ever come back to Valencia I would love to see a video trying this type of paella, certainly a very different type of rice than any other. As always, great video alex :D

Been a while now. Is Alex ok?

Oh yes, Alex’ favorite activity: Provoke Southern Europeans by making their food

@Mumumuth

Жыл бұрын

No provocation here. In contrast to some infamous British cook, he did a great research job and all he is receiving are tips and nitpicks. And many congratulations as well!

I have never made ti because I always thought it5 was a "seafood dish"! But having seen this i may try another set of flavours! Great video, you inspire me!

@Meoiswa

Жыл бұрын

Traditional Valencian paella is made with chicken and rabbit (but you can leave that out if you don't like it or can't find it). It also works great with pork belly, or even chicken livers! Anything with strong umami taste will do!

I watched almost all of your videos, and while they are all good, this one is the best I’ve watched so far. The storytelling and passion you have for food is amazing to witness. Good job Alex

What has happened to Alex? He hasn't posted a video in two months? Is he okay?

2 months and no videos…wtf???

Impécable, Alex. Félicitations!! Greetings from Valencia.

Hi Alex, comenting from Spain, your paella looks amazing for someone who made the dish for the first time it turned out very nice, I can't say the ame for mine haha, I like that broth you made it looked nice, but unfortunately that won't do for paella, here in Spain we use a type of broth called Fumet, it's made with crab, shrimp, langostine and prawn hells and heads, alongside various aromatics, the resoulting broth is thick cloudy and dark, it may not look good or apetising but that's what gives an amazing flavour to the paella, also what we use to fry stuff in our paellas is not only olive oil, we use something called ajo-perejil, it's a mix of extra virgin olive oil, parsley and garlic, it may not sound like mutch but it makes a great difference when it comes to the layers of flavours

Why do you blur it on the thumbnail. That's actually so cheap.

@Dasheek_

Жыл бұрын

So you want to see it lol he has to farm views

@alexakalennon

Жыл бұрын

Could have shot the shot over the edge of the pan... So you just see a glimpse of it. But I'll watch anyway

@JackDespero

Жыл бұрын

It is a joke.

As a spanish person, I can say to you that you just did an amazing job extolling the Mediterranean gastronomy with such an amazing work of art, and also respecting the traditions of both the dish and the culture.

A beautiful result! Compliments chef.

That looks absolutely amazing!

Nicely done my friend, it is all about the rice, the garnish it is just miscellaneous, congrats!!!

is good to se a foreign chef cooking a traditional spanish dish with so much respect for the recipe and so much care and dedication. I remeber when I watched a video of an american chef cooking an spanish omelette, and he ended with an omelette that looked like It was made by my mom. I felt the same energy in this video.

Hi Alex! , I'm from Valencia and here we use the heads and the shell of the shrimp to do the stock, and by the way we call that stock "Fumet". Thank you very much.

Well done Alex, you got the principles of a “perfect paella” perfectly described and the final result looks really good indeed! As an experienced paella cook myself, I’ll recommend you to try this next time: instead of 10 min + 10 min + 30/60 seconds high heat, do 10 min + 8 min + 30/60secs and then, cover the pan with a clean cloth (not soap or softener smell from the washing machine), and allow it to steam and rest for 3 to 4 minutes. You will see the difference.

You truly love your craft. You make me want to cook, and cook, and cook, Wonderful.

Stunning. Merci, cher Alex.

Thanks so much Alex! The timing of this was perfect for me as I had to feed 'paella' to hundreds last weekend. It wasn't as good as this oc but it was better than if I hadn't watched this video prior. Imagine my horror when the arborio ran out 2/3 through and all I had was basmati rice!! Eek! It really helped to have been reminded what makes a paella taste great as I had to try hard to make them taste good!

Your video has arrived to Meneame (similar to reddit but only in spanish) AND YOU HAVE NOT BEEN ROASTED. Congratulations. You have done well enough that NO ONE have fully complained

Almost flawless execution. Well done.

And here I was expectong a multi video series where you stumbled over misconception after misconception. Astounding job on that paella. I get the feeling there was a bit of video magic here, given you showed a spoonful of burnt rice (a previously failed attempt?), but you had a clear goal and very well defined parameters with which to play with to strike close to perfection, and clearly nailed it, as evidenced by that completely cleared pan at the end!

I've learned so much from your videos and really just love your video and production/content... so where are you man? I need more of your amazing content. I loved all your pasta series, just about mastered the Carbonara recipe 😋 👍

Thank you for the recipe and video instruction.

Alex, you've caused me to go down the same exact rabbit hole. I spent so many hours researching and obsessing already. I received my paella pan yesterday, along with my Bomba rice and saffron. 13" paella, feeding 3-6 people. I will master both styles of paella (seafood and traditional chicken/rabbit) with you. Im most excited for a seafood paella. I'm looking to make it in the style that is really thin/shallow, with a lot of texture (rice/socarrat ratio). I have 3 kilos bomba rice, I will experiment with heat sources (indoor 10kbtu burner, outdoor 50k btu propane burner, and my Weber grill loaded with charcoal and/or wood, possibly trying a 150k+ wok burner). I annoy people when I obsess over certain things, as I'm sure you do to, but they are eternally grateful for our food offerings. We will master this dish together. I wish you all the luck brother!

@kiliang96

Жыл бұрын

I have an old wood fired paella stove made in Valencia, it's essentially an open fire bbq but it's round to fit paellas, if you can create such a set up, you're good to go for wood fired paella, although I use more the buthane one because it's more practical for me when I'm cooking alone for all the family or friends

@lisahinton9682

Жыл бұрын

@Vitaliy Shostak "...as I'm sure you do TOO" is the correct spelling. :-) I am sure you'd want to know, hence my comment. Good luck making the most delicious paella. I have faith in you!