My Next Level Modern Paella Amuse Bouche 

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Spectacular is the only word i can tell,not about the techniques but also for the idea to creat something so traditional out of the box,congrats !!

Love this!! Definitely worth all the effort. 👌🏼

Amazing Chef 💖just love it 💯‼️

This is a brilliant dish. The rice shell is an absolutely stunning touch to replicate the scorched rice of the paella, and this can also easily be made into many various bites if you change the mousse protein, such as octopus, scallops, fish! Then you can stay true to that dish in that sense too!

LOVE YOUR WORK CHEF RUDAKOVA!! VERY STYLISH AND MODERN COOKING!!!! =)

Beautiful Chef with Beautiful food!

What an amazing dish. I did it and it came out Just amazing!!

Pls do more of amuse bouche videos! It’s so inspiring to learn those with u! I love all ur videos!

Amazing! Interesting ideas and precise execution! I wanted to try your meals for a long time, may be its time :)

Wow what a great dish

Incredible, i love it.

Great great stuff

Wow!really great content! 10 yrs from now when this channel has millions of subs ,i want it on record that i was one of the first ,keep posting

I want do it !!!! Thanks chef...😍❤

Great job 👏

This is mind blowing ❤❤❤❤❤

Artist at work, very inspirational Chef :)

excellent recipe

questa e poesia in cucina. Complienti !!!!!!

Excellent idea and perfect execution. I have a question though. Shrimps are mixed raw with butter to make the mousse or did u boil them? Thank you. Keep up the good work

Wow looks so fabulous

The technique is out of the world.

Nice one!

Awesome recipe! How long Socarrat tuile can stay "fresh" in airtight container ? Thanks

This looks super gorgeous

I might need 20 of these to get full lol looks delish

Incredible kudos

I rlly like your personallity ❤️!

Amazing!

Wow! The Soccarat Tacos definitely catched my attention. Your technique is just on point. For a even more authentic version, please allow me to suggest to replace some ingredients. I would replace the peas, with green young beans (tavella) or even with artichoke. They drop (of cause) into cold olive oil. The shrimp would be replaced with snail, chicken and rabbit. Just i am not sure how to replace the butter, since it's not a typical ingredient, but a smooth paté is the goal. There will be a way. Thanks again for this nice video and the creative Input.

Totally just fell In love ❤

Nice work 🔥🔥🔥

The best chef👍

Nice and cool👍🏻

This is the most trippiest thing ever, you mashed up peas, strained all the juice out of it, mixed in agar agar only to create jelly peas

Wow this is so beautiful

Love, love, love but much too complicated and time consuming while also having to prepare an entire meal. Would soooooo much love to taste and enjoy your offering❣

Is the hot butter enough to cook the prawn when you emulsify the patte?

amazing ❤, but i’ve tried this today… but idk its too difficult to pull out the dough from plastic wrap…

Cool, very creativ

Amazing 😍

👏👏👏Great video 😍

Very nice . she knows how to cook

Hi chef, are the prawns in the pate raw, or are they slightly cooked by the warm butter?

Incredible! Any ideas how to recreate the prawn pate plant based? obviously nori or other seaweed for the flavour but how to get the consistency? Anyones insight apprechiated! :)

Does the shrimp get cooked just from the warm butter and friction of the blades? What temp does it need to hit before its safe for human consumption?

stunning

Amazing. Adding this to my todo list for the next holidays

Is there a recipe somewhere we can find?

Good 👍

Dear you are food musician as i always say ☺️

thats a whole nother level of holys***h that look amazing :)

I am Spaniard and cook paella often but I never thought of something so creative. Question: what do you do with the “rest” of the plain paella? Great cook!

Great natalia

prawns mousseline is uncooked for service?

Hello chef ur recipes r outstanding like master chef recipes but chef we Muslims aren’t allowed alcohol so substitute of these please reply & thanks in advance 😊

@chefrudakova can you tell us why you don't just use the raw peas, but recreate the pea pearls with the pea juice + agar agar? it seems like the result would be identical

as a spaniard I can say im quite impressed with the way she has studied how its propely done and hasn't used any ingredient that wouldn't go in a traditional paella. super creative. I freaking love a good paella. only thing id suggest is less azafrán in general, and try to catch as Many flavours from the pan while maybe frying the prawns in there before. this is something super creative that gets closer to a paella way more than all this super renowned chefs around the world are doing. using fucking chorizos and shit

So the shrimp are raw? Or they get slightly cooked with the heat of the butter? My family (Spanish) always toasted a bit the saffron to bring out the taste 💕 in a foil paper over the heat for a few seconds. What an amazing chef 🧑‍🍳

Is it safe to eat the prawns without it being cooked?

👏👏👏

you should make your ads like ThatJapaneseManYuta I love hose and yours had that vibe. oh, also have you seen bachour's 'tacos'? THey're similar in shape : ) I like the recipe. I will modify some things (to my liking and hability) and make 'something', thanks

I am wondering don’t you need to cook the prawns?

Wait is the shrimp pate raw?

The dish it´s brillant by itself but there is nothing on it which can remainds to a paella. Try cooking a thin layer of rice until get the socarrat on a non stick pan, then get all the layer with a spatula and you´ll get a fully cooked rice with the natural crust, oven dried with a taco form or whatever it´s something delicious. For the rice you need the ¨picada¨, it´s just a paste made with tomato, dried sweet peppers, garlic and parsley to sautee with the rice before to add the stock, that´s the key of the flavour on any mediterranean paella, for the rest of the ingredients there is nothing like classics, green pepper, cuttlefish, natural tomato, the picada and a stock made with a ton of rock fishes, crabs and veggies, a good pinch of zaffron and that´s the flavour of the iconic paella in any mediterranean restaurant.

Is the prawn paté raw?

is it safe to use raw prawns???

Do you live in Cyprus??

I totally give you my Spaniard approval

seems very good, except for the peas, wich already are "pearls"

Ohck Prawan

that is al close to paella as I am as priest.!

everything is so like baby food . It is almost all pureed .

А на русском языке возможно? Очень понравились ваши видео👌🏻

That is a ton of Saffron for such a tiny pot!! That stuff is STRONG! Too much tastes like Soap. That only needed two threads at the most. What a shame to ruin it.

Love The video especially the part where she stopped talking and moving her hands around like the palsy dude thanks

please dont blow on your food. you can use a spoon to put the oil on top of the pearl

No written recipe?….

Guys I am stupid .. how much agar she but inside ... if you need 1% of the weight of the juice .. she have 85g of juice so the 1% of agar is 0.8 g ? So like 1g ? Can you explain it to me :D ... Please be nice on me :D

Another great video, but please don't toast rice with fat, it simply doesn't toast

Esto no tiene nada que ver con una paella

The prawns didn't cook right👍🏼

Menudo insulto de paella

It is not a good idea to blow your breath on a preparation.

Chef... appreciate what u have done....but do u think it's worthy to prepare food for more than an hour to eat in less than 1 min? But anyway, well done, chef..appreciated again ❤