"I'm chicken-sitting" he says, as his chicken browns.

@kariforuniajin

3 жыл бұрын

"Where are my chickens...? Kenji...? You're looking kind of sus" - Neighbor, ~~Kenji gets Ejected~~

@Bippah

3 жыл бұрын

*was

@TheNinnyfee

3 жыл бұрын

My thought, too! 😄😄😄 "Weren't there 10 chickens???" Kenji: "....🤔...." Or the chickens are sensing family in the pan and saying, "We better behave, this guy isn't playing..."

@TheNinnyfee

3 жыл бұрын

@@kariforuniajin "Wanna try some paella?" 😄🙈

@oogachucka999

3 жыл бұрын

Last outside video is this and all of a sudden he’s on the move..... very suspect timing.

He really just defined what a pun is, his dad jokes are on a whole new level

@briggsortega

3 жыл бұрын

the explaining of the grate joke got me

@oskarkrawiec368

3 жыл бұрын

It hurt the whole time

@germacam3498

3 жыл бұрын

@@oskarkrawiec368 i think he might have been explaining for people who are from other countries or something

@gagankaushik2863

3 жыл бұрын

@@oskarkrawiec368 I'm pretty sure that was the actual joke. He's mocking people who over-explain jokes and ruin them

@theelectricant98

3 жыл бұрын

lmao

Kenji’s daughter: Dad what are you doing!? Kenji: nothing… *Kenji continues cooking snails in paella*

@TheNinnyfee

3 жыл бұрын

"Sitting chickens."

@dirtmcgirt6531

3 жыл бұрын

you call them pets, i call them lifestock

@deadfr0g

3 жыл бұрын

@@dirtmcgirt6531 Ah yes, “lifestock,” the concentrated spiritual essence of Smash players.

Anyone who’s already commented, shame on you for commenting without watching the video.

@user-nf5uu6vo3w

3 жыл бұрын

Legend

@_CoasterNinja

3 жыл бұрын

Dude, need to know the difference between the Anova oven and sous vide. Need both? Differences?

@marleyabd1729

3 жыл бұрын

J. Kenji López-Alt ew you put to much flavour in that dish

@dwinterowd

3 жыл бұрын

My favorite part is 15:27

@pepperbird67657

3 жыл бұрын

What languages do you speak? Are you fluent in Spanish?

"A pan this size will feed 5 or 6 people." "I'm just cooking for my daughter and I."

@cameron3351

3 жыл бұрын

Meal prep!

@rainerunsinn123

3 жыл бұрын

maybe Steven King wrote his daughter

@j00nh0

3 жыл бұрын

@@cameron3351 qQq

@NikkLiberos

3 жыл бұрын

This would actually feed 3 to 4 people if it was a household kind of serving. He is definitely talking about restaurant-size servings.

@donotneed2250

3 жыл бұрын

Some dishes taste even better when they are leftovers.

What's more expensive than saffron? probably HP ink

@arwon2227

3 жыл бұрын

Scorpion venom, apparently

@shanebroyles3150

3 жыл бұрын

HA! I need to find a street ink dealer.

@peraltarockets

3 жыл бұрын

I think anti-matter is more expensive per gram, but then I don't keep it around the kitchen for cooking.

@scottrowe533

3 жыл бұрын

There are cancer treatment pharmaceuticals that cost $12,000 to $15,000 per dose. So that's probably got saffron beat in terms of price/ounce.

@finnsword4019

3 жыл бұрын

the most expensive is most prolly high performance racing horse semen,as far as i remember

Kenji flexes like - "My burner is literally 16x more powerful than yours, chump"

@williamvouk2911

3 жыл бұрын

You’ve reached the ultimate number of likes. I refuse to contribute another as to not destroy the meme

@sharmxnn6641

3 жыл бұрын

I'm sorry, but I cannot physically like this...69 noice

Honestly, as someone from Valencia I am not surprised at all to see that of all the youtube channels yours has the correct info while still keeping to door open to swapping some stuff. I dont even find that traditional paella valenciana is that good, we have plenty of rice dishes that are way better , but its always nice to learn recipes the right way and then modify them to suit your location/taste. As always, great content

@Charlzton

3 жыл бұрын

Arroz al horno > paella valenciana tradicional

@hughmcgrane8954

3 жыл бұрын

Can you recommend some of said rice dishes?

@alejandrovictoriaorts162

3 жыл бұрын

@@hughmcgrane8954 Someone already mentioned Arroz al horno, which is traditional from Valencia and, for me, better than paella. You can also try Arroz al Senyoret, Arroz negro, or even stuff like Rice with Cod and Cauliflower, which are from Comunidad Valenciana (Valencia, Alicante and Castellón)

@zilgauskasss

3 жыл бұрын

@@hughmcgrane8954 As you have already been told, "arròs del senyoret" is such a delicious dish!

@CourtneyinSF

3 жыл бұрын

The first time I ever had paella was in a small town called J'avea around 30 years ago where they were cooking paella on outdoor grills along the beach. What do you think of the paella there? Is it the same as Valencia paella?

As a proud valencian and random internet stranger whose opinion holds no value I would say that is a very respectful way to cook a foreign dish. Talk about the traditions but acknowledge that you cannot possibly follow them strictly and build on it. And while the addition of garlic is strange to me, as in my region we do not add it, and the fact that you toasted the rice was reeeeally weird, that paella looks miles ahead of what tourists end up eating here. Pretty cool! :-)

@AliciaLopez-qc3sw

3 жыл бұрын

Totally agree. As a Spanish person I think this is a pretty good dish. Kudos to you sir. Well done!

@roqueiglesias8063

3 жыл бұрын

Im a spanish cook, and in every paella i have seen we toast the rice like that

@RandomDrood

3 жыл бұрын

Indeed, my fellow valencian neighbour.

@bartekrudny7601

3 жыл бұрын

@@roqueiglesias8063 Im from Poland, im doing rice like that always :)

@semorka1803

3 жыл бұрын

Me hace gracia que habléis en inglés siendo de epañita todos xdddd

As an Iranian, I recommend steeping the saffron in the hot liquid before adding to the pan. Saffron is very sensitive and the direct heat from the pan will likely kill a lot of the floral notes.

@pnourani

3 жыл бұрын

I heard that steeping in cold water overnight also works. I want to test it out.

@TheAnubhab

3 жыл бұрын

As an Indian, I approve this theory.

@vojtavoj10

3 жыл бұрын

As a Czech, I can barely get my hands on saffron

@kajetanbawelnoswiat

3 жыл бұрын

as a Pole, I've never even seen saffron myself.

@nellyrasberry

3 жыл бұрын

As a French , married to an Iranian, having a polish father and American kids, I also approve that method!

From Spain: I tried my hardest to feel insulted, but I couldn't.

@BasterThanLight

3 жыл бұрын

Entre al vídeo pensando "¡No Kenji, no te metas en este fregao!" Pero la verdad es que no ha estado mal xDD

@-TheDarkestNight-

3 жыл бұрын

@@BasterThanLight you didn't have to spit enchantment table on us 😭😭😭

@Gonzaoo22

3 жыл бұрын

La verdad que es mas paella que la que te sirven en cualquier lado de madrid. Aun así, lo del pimiento le ha quitado un poco... pero por lo demas muy bien

@workingtitle7049

3 жыл бұрын

J kenji Lopez ie literally Mr Worldwide. He's a German-Japanese American whose married to a Colombian

@NikkLiberos

3 жыл бұрын

@@Gonzaoo22 Lo del pimiento depende. Mi familia es de pimiento rojo y, además de vivir en la Albufera, son de paella todos los domingos, aunque en lugar de ser del piquillo, es pimiento rojo normal crudo y lo ponemos en el sofrito. Pero la paella en Valencia, siempre y cuando uno no ponga marisco, es como el parchís, cada casa tiene sus normas.

“When I thought she was my girlfriend and she did not think I was her boyfriend” damn I felt that.

@TheNinnyfee

3 жыл бұрын

It can also go the other way and it hurts just the same. Nobody needs crappy people breaking hearts on purpose.

@pct87

3 жыл бұрын

U can tell there’s a story there.

@halfassedfart

3 жыл бұрын

I mean it just looks like she needed a little time to catch up. You can be dating someone and really into them and not jump to defined relationships right away.

@scottrowe533

3 жыл бұрын

People who have been in toxic relationships, or thought they had met their perfect partner and later found discovered that person was all wrong for them, often need a lot more time to build trust. There's an old saying in America, "Once bitten, twice shy." (Which is not to suggest this is the case with Kenji and his wife; I've never met either of them. I'm merely saying I've known people who have a lot of trouble committing to long-term relationships, because they've been burned multiple times in the past.)

@echtel1293

3 жыл бұрын

We need the full story Kenji!

Hello from 2022, I loved this video! Particularly enjoyed your comment about "real authentic paella is the one made with ingredients you have access to/can afford". It reminded me of a meme I saw about lockdown during Passover. Something like, "Don't worry if you can't find maror or make charoset this year - substituting crackers and fruit spread while you're confined to your house during a global plague is literally the most authentic experience you could have for this year's Passover!"

@letXeqX

Жыл бұрын

Wow, that brought back memories. I was happy to have matza and wine!

You know what doesn't make things taste any better? Strict adherence to tradition. Thank you for continuing to innovate and showcasing all the great techniques

Kenji: It's a peasant's food, you used what you could get hands on. Also Kenji: *adds saffron*

@inisus

3 жыл бұрын

haha, im sure in some region peasants can easily get their hands on saffron. Like Kenji says, all these traditional recipes come from very specific regions, where they use what they have at hand. And then it's more expensive to do abroad. When thinking about my region, Flanders, we have for instance a lot of chicory farmers - Belgian endives it's also called -, and our chicory dish with ham and cheese is very famous and very common. But if you live somewhere with no chicory...

@Jalexb7

3 жыл бұрын

safflower is a cheaper sub that works ok

@neuroleptic2563

Жыл бұрын

@@inisus In Spain we really use saffron a lot.

I'm originally from Valencia, Spain. My family has a great tradition of cooking this dish following on my grandmother's recipe who learnt how to cook it from her mum (we are going back to before the 1900s). I think this is the first time that I do not shudder at watching someone not native from the area cooking it. I'm not only giving a 'thumbs up' but I hope that anyone who would like to learn how to properly cook this main course will do so following this video. Kenji, thanks for properly explain not only how to cook the Paella Valenciana, but also to clarify all the myths around it and the exceptions to the recipe so clearly.

"I think we've found a pretty happy temperature now." The Bob Ross of cooking.

@hansning7924

3 жыл бұрын

Kenji IS super wholesome

You are a brave man. You ventured where other famous chefs have catastrophically failed, and came out triumphant. As a Valencian, I salute you :)

@NikkLiberos

3 жыл бұрын

WE MUST.

Kenji has hit peak dad status. Made a dad joke and then explains it in detail. He’s evolving.

Food falls off the paella pan Shabu “Ho ho don’t mind if I do”

I'm from Valencia, and this is the best paella I've ever seen outside of Valencia! You are well informed 😁 In the SF Bay Area I found rabbit at 99 Ranch Market, if anyone wants to cook it also with rabbit meat ;D

@az.................

3 жыл бұрын

Polarica on third street in the city has rabbit as well (and whatever other exotic meat you want). I'd be surprised if Whole Foods or your local butcher couldn't get you a rabbit though.

@tfwwhennofitlitgf3300

3 жыл бұрын

haven't been to back SF chinatown in years, but you can probably find live rabbit there

@JAPotis

3 жыл бұрын

Pues deberías saber que no se le echa agua fría al arroz, o se echa el arroz en el caldo ha hirviendo (a la valenciana), o se prepara el caldo a parte, se sofríe el arroz y se le echa el caldo justo hirviendo o muy caliente para no romper la cocción (a la alicantina), pero nunca se añade agua fría al arroz. El resto bastante bien, salvo por la decoración final con pimientos y limones. Sobra.

@CoRascal

2 жыл бұрын

I'm moving back to the Bay in a month! Glad you found a home there, too, and that you've gotten into my home away from home, 99 Ranch!

Chefs in a kitchen: Wear closed toes shoes always and non-slips are a must. Kenji: I think i'll wear sandles and talk about my wok burner that goes up to 300k btus

@eba44

3 жыл бұрын

Same 'Rule of Covid' that dictates that blue jeans be called 'hard pants'.

Antimatter is more expensive than saffron. I bet antisaffron would be the most expensive thing

@gilgameshmcballin

3 жыл бұрын

Came here to post this exactly. It costs $25 million to produce a milligram of positrons making it the most expensive thing in the world (that we know of)

@ggzsk2342

3 жыл бұрын

i mean you cant really put it in a jar

@PrimatoFortunato

3 жыл бұрын

Unless it’s an antijar. You can (and should) put it in a raj. Defunct the noblice.

@personontheinternet2164

2 жыл бұрын

Antisaffron holy shit my sides. That was a good one.

@alexandernewton5853

2 жыл бұрын

There’s some fancy antibody medications that are more expensive per unit of weight along with some rare elements. As far as common things go I think saffron is #1 though

"I'm chicken sitting" as he's cooking chicken *sweats profusely* "i actually got these at the latin market idk where they came from"

My uncle is from Valencia and would make this for me on all my birthdays growing up, good times

Kenji, thank you for this video! My 19-year-old vegetarian daughter and I watched your video on the basics of stirfry in and in short she thinks you are the greatest thing ever. 🙂 I taught myself to make paella by watching a couple of different KZread videos, but at that time I didn’t know about you so I was really excited to find this. At this point your video is mostly confirming a lot of what I have figured out but I love your easy-going and reassuring style. Thank you for everything you do!

I was born in Valencia and grew up in Alicante. I think this recipe is pretty spot on, especially considering the ingredients available in USA. I am not a fan of "paella mixta", I just think meat and fish/seafood go better in different paellas. In my family we also always roast the rice in the same way you did. For tips: I think paprika for the paella is better non smoked. Also, instead of using chicken tights try using chicken wings (wing and drumlets separated) and pork ribs (in small pieces), my favorite. About the rice, definitely short grain, bomba is probably the best but I had good results with sushi rice too! Again, congratulations on the recipe and you get extra points on trying to pronounce the name correctly :-).

If you drink a hoppy beer does that compensate for not having rabbit? (I'm watching! Really!)

@ryanshields2195

3 жыл бұрын

Careful with the space dust!

@bensebaugh6017

3 жыл бұрын

Dad Joke Alert! LoL

@TheMrBrandonlewis

3 жыл бұрын

@@ryanshields2195 Meh, the brewery that makes that stuff is owned by inbev so I avoid it

@williamroberson3194

3 жыл бұрын

@@TheMrBrandonlewis it's the best thing they own that isn't bourbon county imo

@NikkLiberos

3 жыл бұрын

Only if you have some mussels, olives and potato chips to go with that beer. That would be cooking paella like THE PROS do every Sunday in Valencia.

The beat he took between saying the grate pun and explaining it was perfect.

Are we gonna ignore the fact that Kenji cooked his way out of the friendzone!!! He's a master

the sizzling of the pan + kenji's voice explaining a pun is the most therapeutic ASMR ever.

I love so much about this. The explanation of the traditional way to make it, while also explaining how that tradition opens the door to remixes... The unabashed joy in food made well as it comes together... The dedication to keeping your daughter offscreen and safe from internet weirdoes... Leaning into the explanation after that terrible pun... Fantastic work!

I love how he says that his daughter is climbing out of the dog door so casually 😂 sounds like fun

Have really loved these videos from this house. Been a long-time fan, but these videos have translated admiration into genuine affection. Understand you want to maintain some privacy, so I'll just say I hope you and your family are doing ok and the move is something you're happy about.

@JKenjiLopezAlt

3 жыл бұрын

We are fine and the move is a good one.

According to Jeffrey Steingarten, one of the reasons snails were used is because the snails in the area basically lived on rosemary and so were very rosemary-flavoured, and it was a neat way of getting both rosemary flavour and extra protein into your paella.

I live in the Philippines and we also have a version of Valenciana. The only similarity is the chicken and rice but we use sticky rice and chicken can be swapped for pork. The main flavorings are coconut milk and turmeric powder. It usually has chorizo,pork liver, and lentils. Sometimes they add sodas like Sprite as a secret ingredient.

As an Asturian Spaniard all I have to say Kenji is it's wonderful how much respect you have for Spanish food. Even Spaniards cannot agree with what should be considered a "traditional" paella so your degree of respect and reverence for the dish is as good as anyone. The Paella looks wonderful and as usual, love your work. Someday after all this COVID business, you should come to visit Xigon, Aviles, Villaviciosa, Ribadesella, Llanes, Cudillero, and all of the other wonderful places along Spain's underrated and underappreciated northern shores.

@russellbrouwer6380

2 жыл бұрын

Studied in Oviedo! Bring on the fabada, sidra, and cabrales!

As Spanish i really enjoy ur spanish way of cooking, way better than a lot of spanish chefs.

@corachira7610

3 жыл бұрын

As an Hungarian I also liked it

Reading your recipes for the last few years vs watching you cook at home has changed my cooking game. Following your recipes can sometimes feel like strict orders but these videos really exemplify the relaxing fun part of cooking while staying true to the spirit of the instructions. Cheers!

Kenji, PLEASE do a parenting video! I’m always so jealous of how your daughter has such a large pallet in terms of foods she eats and how well behaved she is. You are a master of food and Dadding. Please share the love!

As soon as you mentioned Toro in Boston I let out an audible moan of despair - I haven't gotten to eat there in about two years now and it is absolutely my favorite restaurant in Boston. Now with Covid-19 and the fact that I no longer live in Boston, I see little-to-no hope of eating there again any time soon :'(

Great video. Valencians will hate me but I love paella with red bell pepper. I think it tastes amazing with the rest of the dish. Also, I like to add the whole garlic cloves with skin and all since the begining and let them cook all the way. They taste amazing. Fun fact: at first paella was made with a rat called "Rata de agua".

Nice recipe! My wife is from Valencia and I made her watch the video. She was quite amused by it and happy with the result. She didn’t agree much with the fact that you put the rice first but there’s always different ways. I’ve watched her father making it on an open wood fire and it’s a ritual. Nicely done!

Gotta love Kenji, still cooking with a giant popsicle stick in 2023. Great content, as always! I salute you.

Can’t help but be in a great mode every time I get the notification that Kenji posted something

Bye bye, old San Mateo house--it was great fun seeing all the food cooked at this location. Looking forward to lots of tasty food at the new house. Good luck on a safe and easy transition!!

My Spanish friend gifted me a paella pan, so I'm obliged to try my hand at making paella. I looked up some recipes she gave this one the sign of approval. Thank you so much for the recipe

@merelha5930

Жыл бұрын

The first time isn't going to great, but thats fine, it'll just serve as lesson now

I have so enjoyed your videos during Covid lockdown. This will be on our dinner table this evening along with a fruited clafoutis. I love cooking and your videos help to make quick work of what is on hand. Everything turns out beautiful and delicious.

Man, it sucks that you have to apologize in advance every time you make a traditional or regional dish just in case you make it slightly different... I'm from Barcelona, which is pretty close to Valencia, and I think you nailed it!

@lindocalrissian0926

3 жыл бұрын

If youtube cooking videos have taught me anything, it's that Italians and Spaniards will fight someone to the death for cooking something even slightly differently than how nonna or abuela made it. (Nevermind that everyone's nonna or abuela made it slightly differently...)

@alexcerien2032

3 жыл бұрын

@@lindocalrissian0926 These traditionnals recipes have justifications for almost every techniques and ingredients used. I believe people are pretty cool with you being creative with your cooking as long as you understand why things are a certain way and aknowledge the tradition that comes with the recipe. Hence the "apologizing" here, but you can see the comments are quite nice.

@jaredop

3 жыл бұрын

@@alexcerien2032 You should see the comments he received when he made a Spanish Tortilla out of chips. Spanish people were not very cool about it.

@kirbyculp3449

3 жыл бұрын

Watch polish or hungarian cooking vids, hundreds of comments about family variants.

@NikkLiberos

3 жыл бұрын

I come from a town that touches the Albufera and I have to say that this is the most accurate and respectful take I have seen by far.

Kenji making a dad joke and then proceeding to explain the dad joke is one of those things that make me chuckle. It's one of those things that's like a multilayered Kenji-dad thing.

Kenji, I love to cook since I was a small kid. And I really love Paella, try to get it every time I go to Spain or if I see one somewhere. For some reason, I've always thought it is really difficult to cook a really good paella and was kind of scared to try it out until I saw this video. You can not imagine how grateful I am for this one! Definitely going to try it out and also some other versions of Paella as well. Thanks a lot for sharing!!! Cheers from Germany and take care!

Im spanish. This is not only the best paella tutorial out there, its the way this spanish makes his paella. Mutch love kenji, love your philosophy

I'm from Valencia and I'd say that's pretty good! (sure those beans aren't the ones and you didn't have rabbit), but you didn't offend me, so shoutout to you Kenji, keep it up, would like to see more spanish cuisine ;)

I thought he was cooking his neighbors chicken until he clarified lol

I was a lab technician for 22 years and was laid off during Covid. I now have three jobs, two of which are in food service, and your videos have really given me new things to try out when I have the time. Thank You😊

I love Kenji. "Two would have been enough, but eh, I cut three." It's good to know how actual chefs cook.

Kenji: baby-sits chickens Also Kenji: makes paella You are the worst chicken sitter of all time. 😁

As Spaniard I must say that I'm impressed on the fidelity given the available ingredients. Congrats.

Thank you for showing me such amazing things every time you upload a video! Its my pleasure to be able to watch your vids!! Keep it up, btw my mom loves your videos too

Thank you for clarifying that joke about grating. I did not understand it initially, but once you explained it I understood it. Thank you for your intervention.

Every culture has "chicken and rice" . Paella is my favorite version

@tommihommi1

3 жыл бұрын

every culture that traditionally has rice has a chicken and rice.

@thomasrocha4891

3 жыл бұрын

@@tommihommi1 Every culture that traditionally has chicken and rice has a chicken and rice.

@peniblerpenis

3 жыл бұрын

One of my favourites is "Geschnetzeltes Züricher Art" Its with Champignons and a very creamy white sauce with a bit of lemon zest, which Balances the heavy cream used for the sauce . It's one of my favourites although i might be biased because it's native to me :>

@tommihommi1

3 жыл бұрын

@@peniblerpenis Züri Gschnätzeltes is made with Veal, not chicken, and certainly not served with rice. Sure you replied to the right comment?

@peniblerpenis

3 жыл бұрын

@@tommihommi1 oh you're right. I'm just so used to eat it with chicken that i totally forgot about that fact.

i'm still amazed at how seamless that hand transition is

I’m so glad to hear that you clean up your own messes! Wish my hubby did.

I loved the video. Yesterday, I cooked my first Paella and it was delicious!. Thank you for your video

"Daddy, all my snails have gone missing. Have the escaped?" "Yup. Probably. Oh well, nevermind. Eat up."

Ayyy Kenji is enjoying a space dust, cheers from Seattle

@a_pet_rock

3 жыл бұрын

He does have good taste in beer.

A day with a new Kenji video is a good day indeed.

I love how your daughter shows up peripherally. I think it is really cool.

Hi, just a few things, not just for you Kenji, but also for the viewers. (I am from Spain, not from Valencia, but I'm a pretty decent Spanish homecook) Before anything. You shouldn't be afraid of people feeling insulted by your methods, I personally think that cooking is a subjective thing that everyone can make it the way it wants and experiment with different methods to their liking. Obviously if you are making a full traditional recipe, you have to follow the guidelines, but all things considered, you can always give it your touch. With that said, feel free to not take any note from what I'm going to say bellow. As you said, the Paella (you are right, it is the correct term for that pan, most people including in Spain don't know this) must be leveled, it isn't a huge deal but it makes it easier for the rice to cook evenly. With that said, I haven't tried, but wouldn't suggest making Paella in a camp fire because it doesn't distribute the heat evenly. Also, when you add the liquid, you only simmer it once just to mix all the ingredients and to level the rice, then you just let it do its thing. I would suggest not using boned chicken, use sliced chicken breast (like the size of your smaller chunks or even a bit smaller) for comfort both while cooking and eating. Toasting the rice before adding the liquid is a common thing in making paellas, I have seen a lot of professional chefs doing it and also it is also my personal favorite method of doing it. Also an important thing is that Paella is made with round rice (Bomba or whatever but it must be chunky), you can obviously make it with other type of rice if you want or don't have the other type, but the "correct" way is with round rice. This is a silly picky thing of mine, but the lemon is put as a side, not on top. Also, in Valencia it is common to put a side of Mayo with the Paella, it sounds a bit weird at first, but trust me, it's delicious. Your paella looks amazing, great video, I hope you keep making Spanish dishes!!! Best regards P.D: Jarred Piquillo Peppers are f***ing amazing.

That camping story lol “when she didn’t think i was her bf and i thought i was” lmao MOOD

Paella is the ultimate labor of love, loved This recipe!

Kenji. I am a spaniard living in the usa. Good recipe. What i would do to make it simple is to debone the chicken before, make a broth with the bones and fry the chicken really well, in smaller pieces. At the time of adding water, use the broth instead. The recipe is very good. You are great, and I have learnt a lot with your videos and your books

Really grate how Kenji really leaned into that pun. 😂😂😂😂

@foreveryeung52

3 жыл бұрын

it would be grating if anyone else did it but you can tell kenji has a great love for puns

@pnourani

3 жыл бұрын

It was like bojack horseman telling a joke

Great video, I really enjoyed how you encouraged people to just use what they have around, Paella recipe is not set in stone, if it works in the dish you should throw it in. You should try making Spanish Migas, another type of "peasant" food that works with almost anything you throw in, chorizo and morcilla are welcome!

This looks amazing! Thank you so much for the recipe

The result is fantastic Looks like a painting

"I need some cheese and milk to watch Dora the Explorer." - I like that, that's adorable. :D

Kenji, thank you so much for this video! your recipe is excellent and the end result looks delicious! I'm even impressed that you know that for an authentic one you need garrofón (not even everyone in Spain knows that). And I agree with you, you should use whatever you have close to you. And that's also why I have problems with recipes that they call for chorizo in paella: it is not as easy to find here in the States, so saying that you "need it" for an authentic paella makes the recipe harder for homecooks and it's not even true (another thing is that you have it or like it and decide to add it, there's no problem with that :)). I actually saw a youtube video from a famous channel calling for a whole chorizo for the paella, and they blended it with an onion and called it sofrito ... Also, since you are in the Bay Area, there's a restaurant in Palo Alto called Telefèric. They are from Barcelona and their lobster paella is really good! Thank you again!

Greetings from Colombia J.Kenji. Here we call the fava beans, HABAS. Great recipe.

Chef Kenji, I have been watching your videos and I enjoy them a lot. You are incredible.Before I discovered your channel, I was interested in preparing a paella.I'm from Cuba, and before coming to Miami,Florida, we had to go to Spain. This happened in 1968.We lived there for two and a half years. We enjoined been there because the Spanish people treated us so nice. The food was delicious and specially the Paellas.I'm 60 years old now and I have a KZread channel called Chef Garcia from Hollywood, just because I love to cook.I've only had my channel for a year now and I didn't want to do it because I don't like the way I sound and a co-worker of mine, who I started calling my KZread manager told me that with every dish I show on Facebook just to get a like, I should try it on KZread, So I did. Then I had the idea of preparing different recipes from different countries, and I thought about Spain, So I started doing my homework on how to prepare different paellas and this was before watching you.I usually dress with the clothes from different countries, depending on what food I choose to prepare.So to make the long story short, the first Chef I looked into was a Chef from Valencia.I just traveled to Spain and Paris two weeks ago and I purchased a red chili they sell for Paellas called Noras.I looked up receta paella valenciana autentica,The Chef's name is Amadeus.He has a restaurant there.So my point is, everything you explained during your paella video is correct,I would like to add, I thought you were Asian, then from Mexico ,just because on one of your recipes, you mentioned you grew up preparing the stuffed chipotles, and then today you say you have Colombian accent.Either way you are great.By the way, I've been watching Food Wishes before as well, and it's funny, you mention he's your neighbor. What a small world.I lived in California for a year, and didn't go to San Francisco. They say it's very nice.I wish you and your family, many blessings. Thank You, and sorry for this long text.Inocencio Garcia.

Alicia: Dad, where did all my snails go? Kenji: they must be hiding: never mind, dear!

You and Sohla El-Waylly (via Food52) both posted a chicken and rice dish at about the same time today, hers was paella inspired. Two of my fave people! The pandemic has done well for the both of you and I have learned a lot. Thanks for the video :)

Cooked and edited by hand. Peppers and puns thrown in. Wonderful stuff.

I love it when you explained your pun. it is like the least pun-ish thing to do but still very enjoyable

i'm from valencia and i loved the video, i just appreciate so mucj seeing a tipical plate from my land being cooked so far away. did you enjoyed eating it??

@JKenjiLopezAlt

3 жыл бұрын

Si! Lo disfruté mucho.

@still.sriracha

3 жыл бұрын

@@JKenjiLopezAlt Nuestro placer

@TJStellmach

3 жыл бұрын

@Mister X disfruté = "I enjoyed." He enjoyed it a lot.

@matthewconnolly4342

3 жыл бұрын

@Mister X He has a Cuban or Colombian (shame on me I can't remember) wife, so I'm pretty sure he probably knows a good bit of Spanish.

@carlitosaqui

3 жыл бұрын

@@matthewconnolly4342 Colombian if I remember correctly

Kenji when his wife was home : makes 1 small plate of pasta that can barely make me full. Kenji when he is alone with his daughter : makes enough to feed an entire village in Africa .

@kirbyculp3449

3 жыл бұрын

Watch 'Grandpa's Kitchen'.

@LashMad_z

3 жыл бұрын

@@kirbyculp3449 i know that guy. Rip

@kirbyculp3449

3 жыл бұрын

@@LashMad_z Yes sir, RIP and respect.

@NikkLiberos

3 жыл бұрын

Nah! Barely four Valencians who would fight for the very last spoonful of "socarrat".

I usually like seeing recipe variations, its better for us home cooks to see that we have options. Also cool to see how the authentic/original recipes are supposed to be.

Finally we get to see you cook this! So excited

There is people in Spain that does paella much worse, even from Valencia. The rarest thing you can eat in Spain, unfortunately, IS A PALLEA WELL DONE hahah. Although it's a dish that every family has their own recipe... Congrats chef!! Very good job, looks delicious! UP THE SOCARRAT!

I’ve had the paella at Toro in NYC about 6 years ago, it was amazing.

Paella on the campfire is the secret to getting out of the friend zone? Best cooking video ever.

That looks amazing! in Cuba we call that Arroz con Pollo. I love that outdoor cooker, I am definitively getting one. Delish!!!

Hey your first two pronunciations were pretty good for castillian spanish :D I had a valencian friend who liked to call the paellas we made here in the basque country "arroz con cosas" haha

I laughed way too hard while he was explaining his pun.

If only someone like Kenji cooked for me growing up. I'll eventually cook one of his videos in my life.

nice job like you i have learned from trial and error and i can make a nice paella usually chicken and artichoke. here are a few tips i use smoke paprika and colorante thats from a spanish buddy of mine makes the paella rice have a beautiful color and one more always fill the water or stock to the rivets in the paella pan these are just things that were passed along to me my wife loves my paella! nice job as always you are a pleasure to watch and listen too glen

Now we know why Kenji had to move places, his neighbour asked him to chicken-sit and came back to see him cooking up a chicken paella 🤔 Another great arc of the Life of Kenji series. The plot twists in these videos have been great.

As a Spaniard myself, congrats Kenji! Not 100% traditional paella but pretty close to that, plus you show tons of respect. You even got the "socarrat" (which I have to say that it is my favourite part of the paella)

great recipe! I can't eat seafood and while I love chorizo it dominates whatever dish I add it to. thanks for offering a really great paella alternative I can't wait to try

Looks really good! Saludos from Spain 😁 love your channel