Usually I don't write or comment in videos... But I am so tired of the people, spanish people, about if it is authentic paella or not, when in the tutorials you see "How to make paella" I am originally from Valencia, and my family have being from Valencia all their life and I can say what is original or not. You don't have an idea, of how many versions of paella we have in the Valencia community (Castellón, Valencia and Alicante). We have a seafood paella, more than one. We have to think, she is not living in the Mediterranean side of Spain, if not, in USA, so, think how difficult must be to get the original ingredients we have. I am just proud of people like her, that tried to investigate and even making a trip to the place where the paella was born, for just having the right information and making the recipe in the most accurate way they can. The paella have already changed since the first time was done, from farm people centuries ago. And all the different versions of tortilla? Why nobody criticizes all the versions from the original version? She knows part of the technique and the vocabulary of it. So, Bravo Christine, for making our gastronomy more known and for loving my city. And sorry if this comment is too long. Visca València!
@@TheAgentbosko Thank you very much! I don't know, it looks like is popular to have that behavior each time there is a Paella tutorial. She even uses azafrán, that is super expensive (don't want to imagine in USA) and authentic rice from Valencia. Now, my mother for the color uses curcuma, because it doesn't give almost flavor, but color as the azafrán and it is much cheaper. If I make a video of that, for sure, there would be someone making a critique, because she is using curcuma instead of azafrán 🤣Have a nice day!
@@skyking9248 Because for sushi, you remove all the starch from the rice, but not in paella. There must be starch. We just stir the rice a little bit together with the other ingredients, before we put the water in. Then there are people who move it with the water and then there are people who do not. Traditionally you don't stir it when you put the water, so that it doesn't release too much starch. But it always leaves a very thin layer of starch around the edges and on top, which makes it creamy. Besides, this way, you get a more caramelised socarrat. Best regards!
Hi Christine - I made the Paella tonight - first ordered a Paella pan - It was excellent, although where I made it the stove was electric and had a smaller burner than it needed, so I had to adjust the pan over the heat and this took a little longer. Got the Paella pan from Made In - a little pricy but will last and last. Also ordered the Spanish peppers (canned) and the smell when I opened the can was amazing - and lots of them - so I'm freezing what was not used in the dish; ordered Spanish smoked Paprika just in case I couldn't get it, Spanish oils and La Bomba rice and their Seafood broth which was absolutely incredible. Bought sea scallops, shrimps, clams and mussels -- very expensive when you add it all up but truly a feast for once in a while and on a special occasion. Everyone loved it and it looked as beautiful as it was delicious. Served crusty sour dough bread, grilled, then grated garlic on it and spread some Spanish oil and served a salad with lemon/oil, garlic salad dressing with colourful tomatoes and a bit of bacon. Thanks so much!
This is what I love to hear ! When you pay attention to all the details of this dish, it truly is worth all the effort. You described it beautifully. I also make it for those special occasions and the family goes nuts.
I can see there are a few criticisms in the comment section that somehow this isn't "authentic" paella, but to be honest it seems like those comments show up on every single video recipe for paella that exists-not to mention the fact that paella isn't a recipe, it's a family of recipes. I have to say that I learned a lot from your video, and I especially didn't really appreciate the importance of the socar rat before. You have inspired me to try making my own paella, so thank you!
The method varies according to the type of attack on gastronomy that you can find on the internet and according to the foreigner usually invents the recipe and passes it off as authentic. There are MINIMUM criteria to make a paella that is totally skipped by foreigners who want to give us Valencians lessons on what an authentic paella is. You can follow the videos of the Valencian paella masters in Valencia instead of watching videos of supposed American chefs who have no idea what a paella really is posing as great masters of it.
Hello! I just did try your recipe and it’s unbelievable delicious 🤤 Thank you so much from Turkey 🇹🇷🥂👌🏻This will be my favorite meal for the special guests and also would like to mention that I did follow every step she did including dry sherry ☑️
That Paella looks gorgeous. I visited a couple of times Valencia and that Paella is very similar to what a Paella from Valencia looks like. There are some places where spaniards (like me) put Chorizo in the Paella and makes it much more delicious.
Hi Christine, as s Spanish living in Canada I have to say you mastered the paella!!! Hearing that “guitarra española” at the background made me travel to Spain right away. A couple of tricks to keep mastering the dish: get the stock hot so when you add it to the rice both are at the same temperature and it cooks more evenly. For a sublime taste make a “ fumé” with the heads and shell of the shrimps, it will take this dish to a different level. By the way, never heard of adding wine or cherry to the paella, but hey, who I am to tell anyone to do things in a different way😉😉😉. I always sear the fish and the seafood firs as well. Great recipe Thanks for transporting me to my hometown 🥰🥰🥰
@Crystina Luna - I am Chilean/Canadian and I learned to make paella from my mother in my native Chile. Here in Calgary I have made seafood paella very similar to Christine's and with wine with very good results; I agree with you about making a 'fume' and heating up the stock before adding to the paella making a difference.
Ooh so glad you enjoyed my rendition of the most iconic Spanish dish. I knew there would disagreement. I also make the shrimp fumet ( it’s in my sautéed shrimp video ) and yes the stock should hot , you are right about that. Be well and sending you my best for 2021
As a Spanish person, I can't say how much I appreciate you saying 'Don't add chorizo', it is not a Spanish thing guys!! Also made me crave my mom's paella!
I like to cook my chorizo in a separate pan and add it on top of the rice right when the paella is finished. This way you have chorizo with the dish but the flavor hasn't been absorbed by the rice. This way it's the best of both worlds
Just want to drop a line to let you know that i utterly enjoy watching your videos. Have tried many of them and they are awesome!! keep them coming please!! thank you!
bravo .. bien hecho .asi lo hacen las madres españolas.padres epañoles y cada uno le pone su toque personal .es lo mas parecido que he visto. a como lo hacen lo hacen en España.. bien. un saludo
Thank you for this. I’ve never quite mastered paella, always ending up with an ok seafood-and-rice dish but not really a paella. Now I feel I know what to look for and will give it another shot!
@@ChristineCushing I think I need a smaller pan. The one I have is not huge, but it’s too big for one burner. Following the advice from somewhere (I forget where) else, I would light two burners and rotate the pan around but that’s just one more tricky bit to manage, one more factor to juggle. And I live your approach of half-cooking some of it first, for texture, which makes so much sense.
I’m 33 now, but I watched you every morning at 5am before high school growing up. I tell everyone that you’re the one who taught me how to cook 😂. That looks delicious!
That is a great looking Spanish Paella and your family must have enjoyed eating it too and you do make great looking and tasty dishes always and I hope 2021 is much better so far than 2020, which was terrible from the beginning due to the corona virus.
I also put wedges of lemon when serving. I lived in Spain for a while and never saw anyone put wine in the recipe. The best paella I have tasted was in Malaga and Almeria where you can get it as a tapa (small taste free with a drink).
One of my favourite dishes, thank you 😊. Would greatly appreciate that you show the black rice paella 🥘 of Barcelona. I don’t know if it’s actually a Barcelona dish, but I ate it there and fell in love with it.
I will try this recipe Christine ! But using the rice that available in LA, maybe not bomba even though I do want to use ingredients as closed as I can from the one they used it in Spain .
OLE! Gracias por llevar a las mesas de muchas personas una pequeña porción de nuestra cultura. Yo la hago un poco diferente, pero sin duda esta es la versión mas cercana a una paella. Los elementos básicos y la elaboración son las mismas en prácticamente cualquier casa española, lo puedo asegurar! No tengáis miedo a explorar un poco mas. Hay miles de paellas; Mixta, arróz negro, solo con verduras. La idea es la misma pero con diferentes elementos, PERO SIN CHORIZO, por favor! jajajaja Was an awesome video, thank you a lot! Huggs!
Looks Great! I made paella once about 2 decades ago, have the same type paella pan as you, purchased from Williams Sonoma. Bought the right rice, made different marinades for the giant prawns, and chicken also it had clams and sausage (not chorizo), it was quite a combination and quite expensive,lol. I didn't know you could cook the entire time on the gastop, but I like the idea that you can. Really like this recipe, maybe I will make another attempt. Thank you!
Thank you ,chef Christine ! Looks like work of art ! I can't wait to try making it ! Do you have any suggestions for what other type of rice to use if I can't find the original paella rice ?
Its difficult to use any other rice. I have not done it so I don't want to guide you to a rice that won't deliver. I hope this helps. Thanks for watching
I will also be making it tonight for Christmas Eve ! For the squid , if you slice it into rings, I would add it at the point in code where I say to add the mussels. You don’t want to over cook it, or it will be chewy. The smaller the squid the better for this . Thank you and enjoy
this is a Cape Codder's delight! Christine, your instruction, love of cooking, tips, are the absolute best! I have only one question: Why don't you cook in your 'draws' like all the half-naked bimbos who can't boil water without scorching it?..you'd put 'em all to shame!
I love that paella pan...great size...not to big for your average stove top. I like that you seared the shrimp and scallops beforehand for color. This dish looks delicious. I wonder if you could use a risotto rice? The socarrat is something I have been unable to master using a 12 inch frying pan. I guess I have to invest in a paella pan. Beautiful recipe.
Yes this paella size is perfect for home 4-5 people. Unfortunately the Arborio rice does not work. This Spanish rice is very specific in that is stays fluffy and doesn’t get creamy like Arborio. The frying pan has sides that are too high so you definitely need the paella for success ! Thank you
Originally paella, which means "pan" in local Catalan dialect, was made with rabbit and chicken meat, not seafood, arround the Albufera lake, near València. Now, it's true that the dish has become increasingly popular within Spain and beyond, and many versions of it have been created, versions like the one Christine has shown us. No problem if she prepares it this way then. You do you. The only thing that I think doesn't fit here is the chosen music, it reminds me of Andalusia, not València's region. Here we have a different traditional music. I know that anything Spanish and flamenco or other music styles from Andalusia are mixed in many people's minds, but let me tell you all that in Spain there are different peoples with different languages, different cultures, to which are linked specific musical styles. In Valencia, for instance, you have local jotes and boleros, which are traditional dances and have their own music. That being said, you, Christine, are a great cook! And I am personally fond of Greek food. ^_^
Thank you for your comments ! You must check out my paella video when I was in Albufeira making that exact paella you are referring to. As for the music , it’s tough and music is expensive so this is all I had. Thank for watching
First of all : Valencia is Not Cataluña. Valencia is Valencia, the old Kingdom of Valencia never belonged to Cataluña. We don’t speak Catalan. We speak Valenciano. The name paella has it’s origin in the arabic language “ Al pa el” .Also the origin of the dish is arabic from the time when Spain was ocupied from the Maures. Please don’t give lessons when you don’t have a glue about our Geographie, our language , our history and our kitchen. Reading might help you...
I have been using a large braiser pan. to brown and sauté then add the rice and bake then broil in the oven. Not getting the crusty bottom will need to work on that.
The next time someone from Spain says to not use chorizo in paella, tell them that back in the 1800s, Spaniards absolutely put chorizo into their paella. Their own food writer Ana Vega found with her own research that chorizo was added. Another well known food writer from Spain Cristino Álvarez found the same use of chorizo in paella in the past. Both of them defended Jamie Oliver when his paella recipe became an evening news report in Spain.
It is a good question . Unlike risotto , paella is not creamy and you want the rice to keep it individual shape so the temperature of stock does not affect the final result and would be another pot to have hot for no reason. Also the surface area is so large with shallow pan on high heat that your temperate recovery is almost immediate from adding the stock. I hope this helps and that you try it.
It's way easier to just buy seafood stock. I used to use lobster in my paella and would boil the lobster (5/4 small/med Florida lobster tails) for about 2 minutes, then turn off and let soak about five minutes. Remove the tails and save the water for the stock. But now I just use half/half chicken and seafood stock (Shrimp, mussels and chicken are my main proteins). And yes you can use chorizo, just get dry or smoked Spanish chorizo. Many chefs in Spain use it in their paellas!
Yes you could add a splash of sherry vinegar, but not as much as wine or it will be too acidic. The wine when it evaporates gives you a much more balanced flavour. I hope this helps. Thank you
Very nice and tasty looking paella. But no matter how good someone cook the paella and it's not cook traditionally, still there's some taste missing compare to the original. And the missing ingredient is the smoke from the wood fire. yep traditionally paella is being cooked on a wood fire and there's nothing can compare from it. If someone claimed that their cook is authentic but not cooked on a wood fire, sorry to say but it's not.. Probably their ingredients are authentic :)
its tough to make this and bring to a party because it;s best enjoyed right after its made. We always reheat it the next day but it's always best freshly made. Thank you
It's such a long story with the chorizo. People in Spain feel very strongly about what goes into a paella. If you like the chorizo, go ahead and use it...Thank you
Yes that is true , with one exception. These mussels tend to open up at room temp , so you just tap on them to ensure they close back up. Then you can use them. I did that for this video. Thank you
The method varies according to the type of attack on gastronomy that you can find on the internet and according to the foreigner usually invents the recipe and passes it off as authentic. There are MINIMUM criteria to make a paella that is totally skipped by foreigners who want to give us Valencians lessons on what an authentic paella is. You can follow the videos of the Valencian paella masters in Valencia instead of watching videos of supposed American chefs who have no idea what a paella really is posing as great masters of it.
Hello Christine, you say that chorizo is a no no for paellas, but then, and you may not know it, onion is also a no no; Traditional and authentic paella does not have onion. For the sofrito, only garlic and red pepper, not even tomato is accepted in all regions, even in all cuisines from Valencia and its surroundings. So you see, saying that this or that is a no no for paella, can get very complicated, because depending on the region, some ingredients are ok and others are not. But then, one of the most heard things, is that the traditional paella has only rabbit, chicken, pig ribs, escargots and duck, and also little meat balls. But not any kind of sea food... So, this thing about tomatoes or no tomatoes, onions or no onions, chorizo or no chorizo becomes all of a sudden very particular to ideas one has, and not the "real" thing if there is such thing!!! And your paella looks great!!!
@@ancimargarita2763 Never heard that about the onion, and have been making paella over 15 years and trained under a Spanish chef (who used onion). Not saying you're incorrect, I don't know. But there is a difference between something not being "authentic" and it being a "no no". While chorizo or onion may not be authentic, they are widely used in many versions, including many by chefs in Spain. Nutella, on the other hand, as some "idiot" sarcastically suggested... would be a definite no-no. :)
@@steved4693 ohhh well, there is always space to learn, and i guess all these chefs you talk about do not make the traditional delicious amazing real paella. It is always wise to study a bit more deeply, one can fall into the hands of chefs who pretend to know much, in reality they know their egos and do whatever comes to their minds and then say it is "traditional". Just as i said it, chorizo and onions are a no no for traditional paella, but then of course, nowadays anybody can make a very delicious rice with many things, and call it a paella... sadly it will not be it, but then... there is space for all kind of ideas whether right or not!!! so do not worry, keep on making your "paella", i am sure it is delicious.
