from Paella Barcelona Cooking School Hi, everyone! I'm Helina Sanchez, chef and founder. Here I'm happy to share with you the best and the easiest Spanish recipes starting with an authentic worldwide famous paella, going on with a variety of Spanish Tapas and other delicious Mediterranean food. Enjoy your home cooking!
Please come back soon we miss you i really enjoying your videos, i have just started to try to make paella. I bought my first paella pan then I'm going to buy burner and a larger pan . I love your channel your my number 1 teacher ❤️ 😇🙏
This is soooo sweet to hear! ❤❤❤ Thank you so much! I will! I promise! It's just we are so busy with our in-person paella cooking classes here in Barcelona! But promise I will make new videos soon! Thank you so much! So inspiring 😘😘😘
How long can this be kept in the fridge please 🙏. This is more easier for me because I worry about burning the garlic, I feel more comfortable with this method so thank you ❤😇🙏
Amazing! This is so helpful. I took a cooking class in Barcelona and needed a refresher. This was beyond helpful to remind me of the steps and process. Very authentic. Love this! ❤❤
Thank you so much taking the time to make this video! It is very inspiring to see someone making everything from scratch, as it should be, using the best quality ingredients. I am a chef and i have a huge seafood paella party to cook for tomorrow, I will use your broth recipe (only with loads of langouste 🙂). Thank you!
That's not paella (if it contains chorizo is never a paella, just rice with chorizo) and she is definetely not a Spaniard. Even if her lastname is Spanish (probably married or descendant of some Hispanic), her accent is clearly from Eastern Europe. So, please people learn how to properly cook paella from a trusted source!!!
Incredibly easy instructions and very useful information. I live in Germany. Most olive oils do not have the aceity info. Luckily junior brought me some from Marbella. Aceity 0.3. So I'm good. 😂
Usually for a 60cm pan the diameter of the burner ring should be around 40 cm. The fire doesn't go exactly to the edge of the pan. If the distance between the fire and the edge of the bottom of the pan is around 5 cm it should be ok. To have the right burner it's important and makes cooking easier. The paellero (the burner with different size rings) as I use is the easiest solution and you can find it in any country on Amazon. Check out for example Garcima brand. Anyway, it is better to start by cooking a smaller paella portion with a smaller pan that corresponds to the burner that you have. You can cook two smaller paellas instead of a large one.
Helina - greetings from Vancouver, Canada. Thank you for this amazing recipe. I love your video and the style in which you present your recipe. I wanted to make an authentic chicken and chorizo paella recipe and you helped me. Gracias!
Thank you! Happy my recipe was helpful! Next time you can cook the same way but combine these ingredients with others like shrimp, squid and you will get paella mixta 🥘😉
@helinasanchez-spanishchef3062 it was OK by my standards and my guests loved it. I couldn’t get the socarrat to form correctly so I was disappointed. I'm going to buy a proper carbon steel paella pan, I was using a stainless steel pan. Let you know next time.
Helina, you're a paella Guru!! Thanks for sharing! I spent a few days in Barcelona this year and I fell in love with paella and the process of making it.
Thank you soo much! Happy you liked the recipe! When next time you are in Barcelona please come over to our cooking class and we will cook paella together! Happy New Year from Barcelona!
Hi Helina, have you stopped or taking time off from RU-vid? I hope things are ok. I had a paella ingredient question, but your last video was months ago, so hoping you are ok.
Hi dear! Thank you for asking! Just busy with other things and wish to have more time for videos! I think I start with RU-vid videos in a month or so. But if you have a question ask me please! Would be happy to help!
@@helinasanchez-paella.barcelona Great to hear back. I’m glad “busy” is the reason :) That’s a good problem to have :). My question was for pork. I don’t think I’ve seen the addition of pork in your videos (but I couid be mistaken). If I wanted to add boneless pork (ie pork belly or pork butt/pork shoulder cuts) would I treat it like chicken? What vegetables woukd pair with pork/shrimp/ chorizo? Thank you very much for any advises.
Hi @CalamityKid9 Thank you for watching my video! In fact, there is a company that ships all paellas equipment to US. I bought many of my paelleros there. They sell mainly Garcima which is one of the best paella equipment. www.paellaclick.com/en/ If you have some questions about what to choose ask me, would love to help. Merry Christmas from Barcelona!
Hi Helina, thanks for the video on preparing the salmorreta. Here in Australia Nora chillies are hard to come by, but I have been able to purchase Spanish Nora chilli flakes, what would be the amount of flakes required to prepare your salmorreta. Grateful for you help Bill
Hi Bill! Thank you for watching my video! One ñora pepper weighs about 5g without seeds. It is not spicy, so do not worry about adding too much, it will be just stronger. Do not hydrate flakes. Use very low heat when you start frying ñora with extra virgin olive oil, so as not to burn flakes, it's just to warm them up until they smell nice (just a couple of minutes). As flakes are smaller than whole pepper it will take faster than on video. Stir all the time (again not to burn flakes). Once you've got a nice smell quickly add tomato flash. Tomato will bring liquid so flakes will get hydrated within tomato juice. Add parsley after tomato (don't skip it). Then, all the same, simmer without a lid for around 45 -60min, then blend. Good luck 😘
Thank you. I've been looking for something simple and authentic. All of the other recipes have American people trying to show how to make it and they add stuff to make it prettier or over sugar it or something else to make it va-va-voom. THIS is what I've been looking for - just as pretty but AUTHENTIC and down-home real. <3
I don't know why, but i forgot about the paella, and I feel that you are a very kind person, full of life, and have a good heart.. This is the first time i write such acomment.. Greetings from KSA ❤ Wish you all the best dear. and the paella looks yummmm.
