Mastering Paella in Valencia, Spain | Christine Cushing 

Thank you 😋

Yea Paella Valenciana isn’t very popular around the world, paella de marisco is more commonly found outside of Spain and is typically the paella you see on any menu. I’m Canadian and I myself have never even seen Paella without seafood in it (and I’ve eaten it during my travels to many countries in Europe, my favourite paella was in Barcelona actually) I personally prefer seafood because I love shrimp and mussels but this recipe looks so amazing I might just have to try it!!

@@faith1034 If only you had a chance of take a bite of an original valencian paella I assure you took it over seafood. J Sendra rice, rabbits and chicken from our own breed, vaqueta snails, vegetables and olive oil of our own plantation... all cooked with orange tree firewood. It has no match.

La paella de marisco manda xaval jajaja que cascas na que ver con la original mucho nivel

Si, pero el arroz no se pone antes que el caldo, es un truco barato. El punto del arroz hay que cuadrarlo echando el arroz al final.

I totally agree with everything you said here. Thanks for watching my culinary adventure to this beautiful part of world. I'm still rationing my small bags of rice I was given that was grown just behind where we shot the video.. The rice ! I could do a whole video on just rice. Stay tuned for more videos.

Mr. Paella connoisseur don't even know bout the primary recado. Hint You don't fixon BBQ in the oven. You gots to have the fire, and smoke son. And,,,oh yieah, them vegetables are hella overcooked.

You wanna great paella, go to Caracas Venezuela. There the paellas are mind blowing. Believe me I have tried Paella all around the world and nowhere have I ever tasted a scrumptious paella as I did in Caracas Venezuela.

Thanks for watching and sharing how you make it at home. I had so much fun with David showing my how they make paella and it was crazy good.

What was the item put in right after the oil and before the meats?

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@@doowopnuts sea salt. The oil is ready when the salt pops.

Totally True

Yea I’m Canadian and I’ve had paella everywhere around the world, except for Valencia and I’ve never even seen it served without seafood. I didn’t even know paella Valenciana existed until today and I’m sure not many people outside of Spain are even aware there’s a different kind of paella, let alone that this is the original! I guess paella de marisco is the one that just got more popular around the world

If I have to choose between the "trap" with marisco, against the meat, I choose the marisco. The people in Barcelona didnt invented the paella with seafood to offer it to the tourists for what you so call "trap". Is how we eat the rice there. With seafood. People comes to Barcelona to eat what is in Barcelona, if they want to eat in Valencia they will go to Valencia. SO if they it in Barcelona, they will eat what we eat, rice with seafood. And I never seen any restaurant calling it Paella Valenciana, but seafood paella. So dunno what you're taling about.

Gracias for that understanding of True Paella Valenciana. Meanwhile, I’m trying to acquire the ingredients for the seafood/tourist trap version 🤣

The seafood paella, known as arroz a banda, negro o senyoret is typical from Alicante since 19xx, not Barcelona. There many restaurants there with michelin awards doing this type of rice. The reason seafood paella is most popular is easy, Valencia is not touristic while Alicante or Barcelona are, where paella Valenciana is not popular. Seafood paella is not paella. Paella Valenciana and on the other side, arroces alicantinos. What you know as seafood paella is an alicantinian rice.

emceeAMile I hope you enjoyed the Paella. I also made it for Christmas Eve. It was a hit! Thanks for watching

Thank you! It is an unforgettable day

loved every moment

Nope.

Thank you that is great. The flavour and texture were really incredible.

@@ChristineCushing o

www.lapaella.net/paella-valenciana-recipe-english/ check this

O anguila a l'hivern.

Muchas gracias !

That is so great. I hope it was phenomenal.

It was amazing ! A truly memorable day.

Oh yes it was absolutely fantastico and delisioso. I had never seen a paella without seafood either

You gotta understand how paella was born at those rice paddies you have in the background. Rabbit and chicken were cheap, and easy to hunt in there. However, nowadays, all over Spain we have different stuff to put on rice, such as seafood. I was born in Huelva for example, and seafood is the best option for us. But as they say, the one you show on the video, is the only original one. Thanks for sharing real Spanish gastronomy to the US!!!

Bob, that's not really true. The paella valenciana is like the one in the video, and maybe it's the original dish, I've been living there for about ten years and I love it, but there are lots of types of paellas in Spain even when valencians don't call them paellas. In Alicante we distinguish our rice dishes by the way they are cooked between "paella" (classic flat pan, which name is paella) and "caldero" (cauldron), and you can't say a seafood paella is not a paella if it's cooked in a paella. The paella valenciana is made with food from the countryside because it's what farmers got, and the paellas in Alicante use seafood because it's what fishermen got. It's like Gonzalo says. It's like the "pastel de carne murciano" (murcian meat pie). In Murcia its name is only "pastel de carne" but that doesn't mean that the other types you eat out of Murcia aren't meat pies if they are a pie with meat inside. Valencians have to open their minds a bit. That doesn't mean that what restaurants cook for tourists aren't usually really low quality rice dishes for our standards and the impression they get for a paella is very far from what we call a good paella. Christine, if you wanted a seafood paella maybe should have gone a bit more to the south of Spain and looked for a place were they attend mostly locals to find a good traditional fishermans style seafood paella, but finding one is not really an easy task. Most restaurants around here are very tourist oriented and you can have very disapointing experiences. I'm nevertheless happy to see that you know now that paellas are not only the paella mixta (mix of meat and seafood that maybe it's really some invention for tourists, because I don't know anybody who cook it that way at home, and was that what Bob meaned).

Seafood paella saved my life in Sitges and for that I'll be eternally grateful

@@paseospormadrid1751 the very idea that paella has to be made with many rules is the invention. not adding seafood.

Meat and seafood ‘paella’ is actually delicious even if it’s not ‘authentic’ 😋

It was so spectacular to eat !

No, you`re totally wrong. Paella and Biryani both uses rice - that`s it.

@@aseriesoftriangleswecalltr6065 with saffron, meat and spices. sounds quite similar

@@st105900 Biryani usually uses Curcuma for the color, not saffron. Biryani has different spices like cinnamon, and Curry spices, it uses another type of rice, Paella usually is with fish and seafood - except the one from Valencia region. It`s taste is totally different.

@@aseriesoftriangleswecalltr6065 A true biryani is always made with saffron. If you had biryani with turmeric, then that's not real biryani.

@@st105900 No. Only "premium" Biryani includes saffron. Otherwise it would be too expensive for daily consumption or the "normal" people in India or Pakistan. Also, it includes fruites etc. See Wiki: Ingredients vary according to the region and the type of meat or vegetables used. Meat ... is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples. The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron." Live with it. It`s different from Paella.

Thank you and I'm glad you love the cooking show also.

Sidney Mathious

haha I totally get you. Sometimes I have found these smaller ( 4-6 portion) sizes of paella pans in random stores. That whole cranking the heat thing is the best.. I hope you try it.. Thanks for watching

Thank you so much ! This paella was so incredible. It is about 60 cm ( 24 inches ) in diameter.

I have added paella to the list of videos to shoot before Christmas. It will be the - at home version. Thank you

@@ChristineCushing I am very much looking forward to it!

Yes , I totally agree. It's such a great dish..and so much fun to make .

amzn.to/3dsJ93i here you have a fantastic set

Thank you so much!

Thanks for watching. I loved the shaking part the best, although it was super hot!

I know , right? The flavours were so great!

I know. Where's the paella nazis?!

Sven van Leeuwen that’s because THIS is the real paella, paella valenciana aka the original

Because it is real paella

I am a Valencian chef and i studied cooking with chef David from the video in year 2000 and i can tell you that that paella is right. The only thing left is cooking it on an camp fire, using firewood

Eso son habichuelas jajaja

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That's funny !

There's a British comedy called "Posh Nosh" and they did a Pie-Ella segment and it's hilarious, but it was actually better than Ramsay's atrocity 🤣

😂🤣

Alecio De Paula thank you ! That’s super exciting that you have bought both the burner and pan so all you need for sure now is that Spanish Rice and I think you will love the outcome.

Thank you. The stove for sure is a challenge to find, although I use my gas stove to make a slightly smaller one. The paella pans can be found at a specialty cooking store in many places around the world. I bought mine in Canada, of course I brought another one back from Valencia.

Amazon, I'm from Valencia and bought one few years ago because I'm living nw in Denmark

amzn.to/3dsJ93i here you have a fantastic set

@@ChristineCushing actually you can buy the burner and the legs here in Canada on-line in L’Española lespanola.com/collections/paellero-propane-gas-burner. There more places where you can get them. Just tell me if you need it. Now you can make it next spring outside!!!!

wikipaella is a good source for the best paellas wikipaella.org/

It's bloody tasty with chorizo. Fuck authentic.

What kind of restaurants close at 4pm and don't reopen? The Spanish often eat late.

Typical. People just travel anywhere these days without doing any research on the local culture whatsoever. Do you just expect people anywhere in the world to adjust to you when you go there instead of the other way round? In Valencia people have lunch around 2 pm and indeed definitely no later than 4 pm. Paella is a dish served for lunch, while commonly only served for dinner for tourists (from abroad but also from Madrid, Barcelona etc.) in poor or very expensive restaurants that are only tourist traps.

@@WitsEnds Most restaurants do reopen for dinner (late indeed), but possibly this person is referring to the places that only serve rices ("paellas"), which do normally open only at lunchtime since rices are normally served for lunch in Valencia.

It's beautiful! Thanks for watching

Yes it was a special location shoot 😜

no hay que ponerlos a remojo, se hidratan con el arroz, han de quedar blandos, pero no se deshacen

@@gui4645 ¿Aunque sean judías secas?

@@disdonc6012 si, lo peor que puede pasar es que queden un poco duras, ojo, que no estén ultra secas, vamos que no parezcan trozos del faraón amenofis iv, si son de ese tipo pequeñas y muy secas, compralas cocidas, las enjuagas en agua y ya está, el garrofò son judías no cilíndricas, son un poco más grandes y están como aplastadas, por el nombre de butter beans por lo que veo son muy parecidas, la victoria es para los valientes! Arriesgate a no ponerlas en remojo

Tom de Roo thank you ! It was truly such a memorable day. I was not given a recipe but just these detailed instructions as per video.

www.lapaella.net/paella-valenciana-recipe-english/

Kevster 100 there is definitely saffron in the little flavour pack they add. But no resting. It was delicious

Im from Valencia, and sometimes because of time, hunger or depending on the area of Valencia you can omit the resting, the only thing you are gonna miss is the socarrat.

These were called garrofon ( like a white butter bean). All I can say is that they were unbelievable ! They were fresh for this paella and they just melt in your mouth and soak up all the flavours of dish. Locals consider this a must use ingredient for a true paella Valenciana .

MyFavouriteFoods ChristineCushing Hey thanks for that. I’ll try and get hold of some.

It really isn't about scaring you , it is about showing you all the little details that make a true paella. Thanks for watching

Bachoqueta and garrofon. But if you don't live in Spain I don't expect you can get exactly those. I was not sure about answering since you asked 3 months ago, anyways...

@@carlospf639 thank you. finally i found the answer

Hola . Supongo que en centros comeriales que tengan cosas para parrillas y de no encontrarlos inténtalo por Internet Amazon . se llaman paelleros de butano (gas) o difusores de gas paellera . En España los encuentras en IKEA supongo que allí también. Un saludo

amzn.to/3dsJ93i here is a fantastic set

Arthur Ford we must do a skit together. 👏👏

@Leonardo's Truth Then you missed a spectacular Paella. Sometimes what we think is " the way" is only the way we have seen it. I was in Valencia with all local people.

I would use chicken instead. It would work nicely. Thanks

@@ChristineCushing Alright. Thanks :)

pato, añade un par de trozos junto con el pollo, pero uno o dos trozos, que es muy grasiento el pato

@@gui4645 Hi. Spanish has been absent from my country since the American Occupation. By Pato, do you mean duck?

@@DarkROSkull013 yes

Hi and thanks for watching. David did not give me an exact recipe , but if you follow along you do get quite a few tips on quantities etc. I hope this helps.

@@ChristineCushing Hi, I didnt understood the veggies he uses, I live in the US so would like to know whats the name in english for those.

@@kevinq6628 No problem I can give you what he used, that is available in US. So, artichokes ,were quartered and just blanched before going in. Flat green beans, cut into quarters.- they tend to over cook these, in my opinion but that's how they do it. Rabbit and chicken pieces. The "Garafon " are a special amazing bean that grows there locally. I have never seen before. It was fresh so very creamy and tender. I might try a Romano bean but if dry, then soak and pre cook before adding - Or just omit . The rice is key . It must be a paella rice from Spain. La Bomba is the most available - short grain - Italian will not work. Then saffron and smoked paprika but not Spicy. I use spicy sometimes. Their saffron also is mixed with some kind of a golden colour that makes it more orange. I don't use that. I hope this help and thanks for watching . Please subscribe to help me continue to build my channel. OLE

@@ChristineCushing thank you you rock!!!

el pimentón siempre hay que sofreirlo (muy poco), pues si no lo haces es muy invasivo y su sabor no es muy bueno, no se si preguntas eso, el azafran no se sofríe, da color y un toque de sabor si es natural, pero es muy delicado

@@gui4645 Gracias por su respuesta. Cociné mi primera paella en agosto para 50 personas e hice esto y funcionó! ! Sin embargo, mi pregunta fue cuando dices "sofrito" es que solo los tomates y las cebollas o ¿el término sofrito incluye el pimentón y el azafrán?

@@AthelstanEngland hola, me alegra mucho esa victoria, ole! El sofrito es el conjunto de lo que fries y en el orden correcto son la clave para que la paella tenga tanto sabor y aroma con muy pocos ingredientes, los pasos son, fries (doras en realidad, el pollo y el conejo en aceite de oliva si puede ser, aceite de oliva virgen, no extra, dorar es freír la parte de fuera, da igual si por dentro el pollo y conejo está crudo, si en tu país no hay conejo, pon unos trozos de pato junto con el pollo, no muchos, si no hay pato, solo pollo, una vez dorado la carne, añades la verdura (el tomate no) y lo doras junto con la carne, una vez dorado, el tomate, hasta que esté hecho, bajas el fuego y aquí pones el pimentón, solo un poco que se quema enseguida y..tachan! Ya tienes el sofrito, luego ya sabes, el agua o caldo y el arroz y ya sigues la receta. Si quieres hacerla de marisco la receta cambia un poco, pero no mires recetas de paella de marisco, busca mejor "arroz a banda" por último, en Valencia tenemos otro plato muy poco conocido que nos gusta y comemos tanto como la paella, se llama "arros al forn" (arroz al horno) por si tienes curiosidad, la dificultad es la misma que con la paella, la cantidad de arroz v agua. Dame tu alguna receta de tu tierra que sea iconica, me encantaría aprenderla

@@gui4645 :) GRACIAS!

@@AthelstanEngland you are welcome, y no seas perezoso, no cuesta nada pelar y trocear un par de tomates, nada de puré de tomate 🍅

No

Of course it is

Aren't we all a little broken on the inside?

No seafood , in this particular paella from Valencia. Thanks for watching

@@ChristineCushing Yes. I did finish the video and I enjoyed it. Thank you for sharing 😊

Who can leave it that long. LOL

Thank you so much for the help. That makes sense. I was so "excited " that I think I was just willing myself to learn Spanish on the spot. It was a spectacular day.

Just like barbecue. These folks doing it authentico TacoBell style.

Here in Valencia went we arengoing to the villa on Sunday, we make the paella with orange’s wood, its the best, but is more difficult because you have to control the fire, but the taste is more intensive and the socarrat is perfect

Ci ha aggiunto dei coniglio

🙋🏽‍♀️

En la zona de la Ribera alta es fà aixina i en la Ribera baixa primer aigua i fer caldo i quan arriva a ala mida es fica l’arros

Si que lleva pero es opcional como el ajo.

Es como la cebolla de la tortilla , al gusto

A ver, para mi el romero le mata el gusto. Como valenciano y haciendo paella desde los 14 años, te digo que el romero poquísimas veces lo he gastado ya que después solo sabe a él y es una lastima después de todo el trabajo que no sepa al resto de ingredientes

@@chuaNet1974 la clave está en dejar el romero no más de 5 minutos. Luego quitarlo. Yo tampoco suelo poner, pero si tengo, 2-3 minutos y fuera.

They don't add seafood to the Paella Valenciana , just chicken and rabbit.

MyFavouriteFoods ChristineCushing We are so used to our 🥘 here Thx........

I know I always make it with seafood too.

@@ChristineCushing Living on the Mediterranean coast, Valencianos cook paella with seafood all the time (ex. paella de bogavante or de mariscos). It's just as traditional.

@@ChristineCushing or Duck (only one or two pieces, is tendence now)

Marko Grobler I actually love what chorizo brings to a paella but when in Rome... this particular one was unlike any I had tasted and incredibly flavourful with particularly crazy good texture. Thanks for watching

no

That doesn't make much sense... how does it offer authenticity if the authentic paella is without chorizo? Paella is actually the name for the specific dish from the video. Maybe for you the spirit is in the cooking method, but if you prepare it with very different ingredients, how can you still give it the same name? It would be a rice of/with something else.

And ketchup belongs to soup, and peanut butter to a pizza. Why not putting choriZo in a carrot cake also? If you're not spanish, don't tell people what paella is and what is not. Thank you.

Commander Lin yes I was also surprised at that colour/saffron package always added. I only use saffron but as with any recipe it has likely been adapted as it travelled . It was absolutely delicious though. Thank you

Paella is originally Latin (patella).

Paella es la sarten, no la comida, aunque se adapto el nombre y es originaria de las gentes rurales de Valencia, dejaros de tonterias

@@marekck patella en latin es sarten , que me hablas de tonterias ??

Juan Antonio . Tengo que decir que el orden de los factores no altera el producto . Habría que probarla . Eso si . Saludos

@@waipi3 pues pocas has hecho si piensas que no altera el resultado. Tienes dos maneras de hacerla, o le metes primero el agua hasta que hierva y luego el arroz o bien le metes el arroz y luego el agua... Pero Hirviendo, no fria, seguramente ese arroz este pasado

Le pone caldo caliente de pollo de una cacerola, lo dicen y se ve que es caldo claro. La razón de hacerlo asi es para hacerla mas rapido en el restaurante para que la gente no espere los 15-20 min de hervir la carne cuando es con agua. El pimentón es dulce, no ahumado lo cual es correcto y el colorante alimenticio es obligado por la pinta que le da al arroz para que no este blancucho y mas si es un restaurante. Lo unico que la hubiera hecho mas auténtica es hacerla con leña.

@@lluida8123 y en vez de colorante alimenticio, utilizar azafran

La paella valenciana no tiene azafrán en hebra por su sabor intenso que pega mas con paellas de marisco y/o pescado. Para eso esta el romero que con el pollo y/o conejo es ideal y lo típico de la auténtica paella valenciana. Por ejemplo un arroz del senyoret ( meloso con marisco sin corfas ni pieles ) es obligado el azafrán en hebra.

LOL ever visited the place where paella is from?

@@TheDutchJaguar Spain? Muchos tiempos! It's ironic though that the best paella I ever ate was in Lisbon. We ate for 2 1/2 hours in the courtyard with sangria - perfect.

​@@smb123211 No, not Spain, Valencia. In most of Spain they won't have a clue how to prepare a paella; it's a region dish from the Comunidad Valenciana. Considering your comments about the preparation and ingredients. Yes, you got it all wrong and the video shows the only right way to prepare a paella. A well-cooked paella doesn't need a broth because you prepare the broth right in the paella while you gently let everything simmer together, which is why it takes time. I'm sure with your comments you can make a tasteful meal, but it's not a paella. And the 2 1/2 hours in a courtyard sound wonderful either way; obviously then it matters less whether you're eating a paella or something else.

A non spanish telling other non spanish how to make a paella (more like what we call: Rice with things) and what is goog and what is not. Do yourself and the world a favor and learn how to properly do it. Or, at least, go eat a good and traditional paella before you speak.

@@royalunderground7734 Having lived in Spain I can assure you there is no "traditional" paella. About the only things they have in common is short-grain, absorbent rice, open flame, fresh ingredients and a socarrat. Other than it's pretty freeform. I've had them with . without tomatoes, peppers, meat or fish or veggies. The idea that geography is an indicator of authenticity is long gone. The world is mobile - we travel (or used to) from culture to culture, spreading, borrowing and evolving. There are a few holdouts in Europe - small Italian villages, Albania, Slovenia outside the capital, upper Finland Norway and Sweden but they are shrinking.

That's too bad. This one was delicious , although very different to the way I have been making it for years.

Even though a paella doesn't any too pronounced spices added into it, if it's cooked properly, with care and patience, all the flavours from the meat, vegetables and the well balanced spices that are added to it blend together perfectly. Big chance you had your paella in a tourist trap.

Really? That's too bad. This one was quite delicious. Thanks for watching

Omg, you went to Spain, ate a dish that's from Valencia (of which in cities like Madrid and Barcelona for example they have no idea how to prepare it either) and then you go around saying paella is lousy. You probably didn't even have paella. On top of that you don't even remember where you travelled... If you don't care about other cultures that's fine, just don't travel to those places either then.

eso te pasa por comer en cualquier sitio ,sin fijarte, yo nunca comería pizza en Italia en un bar canadiense, a lo mejor hasta buscaste una playa donde bañarte en madrid y ahora crees que en España no hay mar, que es un engaño.

Thanks for watching. I opted to say his name in English rather than Spanish. And yes that is me in the left corner , Head shot with hair, makeup , studio lighting and a professional photographer.

She calls him Davide. That's not a Spanish name.

In Spain David is a very popular name but we pronunce it in a diferent way, you pronunce "Dayvid" with enfasis in "ay" and we pronunce "David" with out "y" and enfasis on "id".