As a Valencian i have some words to say. 1. The pan is an authentic one, well done. 2. Tagged as a "Paella de Marisco"... just as is, because a "Paella Valenciana" is another thing... perfect. 3. Seafood isn't overcooked and colour of the rice isn't radiactive because too much colourant. 4. All well but... PEAS.. FOR GOD SAKE, THERE'S NO PAELLA, NO MATTER WHAT TYPE, THAT HAVE PEAS ON IT'S RECIPT... At least is better than the last one that is see in your channel xD
Llevo un rato buscando mis viejos apuntes de cocina, a ver si encontraba la lista de ingredientes permitidos según la provincia pero no lo encuentro por ninguna parte. Igualmente te diré que históricamente la paella valenciana, en la provincia de Castellón lleva tirabeques que es un tipo de guisante tierno que se come con vaina. También decir que en valencia llevaba rata de arrozal, anguila y pato. Según la provincia se admiten legalmente unos ingredientes u otros y si hablamos de "simplemente" paella por supuesto que hay gente en toda España que usa guisantes. Que tus papis te hagan la paella los domingos no te da autoridad para criticar sin tener ni idea de lo que es una paella ni sus variantes.
Calm down, geez! Not as if they'd put ketchup or something! lol Ever been to Dominican Republic or Cuba? They put peas in it. And it doesn't add nor remove any flavor from the dish.
I'd say this is the closest thing you can get in America. Cook sounded spanish I think he just had to change it up for american taste + the fires he is using it to cook can't do much with them so not bad
@@alejandroamoros5339 me da la sensación de que no has trabajado en cocina, sabor americano? tiene los ingredientes adecuados. Podrías cambiar los guisante por tirabeques y aun así al no ser una paella "valenciana" no es extraño ver los guisantes. La forma de hacerla también es la mas común en restaurantes españoles, hacer el caldo de antemano es algo necesario para optimizar la cocina y aun mas en una paella de marisco donde a mi parecer el resultado es muy superior de esta manera. Como mucho podrías quejarte de que esta hecha a gas pero también es lo mas común a no ser que vayas a un lugar especializado. Estas criticando por criticar el trabajo de un profesional que viendo como la elabora me extrañaría que no sea español y tenga años de experiencia. google translate: It gives me the feeling that you haven't worked in the kitchen, American flavor? it has the right ingredients. At most you could change the peas for snow peas and even so, since it is not a "Valencian" paella, it is not strange to see peas. The way of making it is also the most common in Spanish restaurants, making the broth in advance is something necessary to optimize the kitchen and even more so in a seafood paella where, in my opinion, the result is much superior in this way. At most you could complain that it is made by gas but it is also the most common unless you go to a specialized place. You are criticizing for criticizing the work of a professional who, seeing how he makes it, I would be surprised if he is not Spanish and has years of experience.
Eso no es una paella, eso es un arroz con cosas. Es lamentable que llamen paella española a esas cosas. Les animo a que visiten VALENCIA y prueben los mejores arroces en pella y la auténtica paella valenciana.
A couple of things right off the bat, near the end they mixed some of the fish with some seasoning in a bowl and then placed in the paella pan. I've cooked a paella in one of those pans, albeit burnt because I didn't check the temp, and it seems to me they just cheated with that slurry they put in in the beginning. Another thing is often paella is not strictly seafood, I believe I heard that's the sort of paella they'll serve tourists in Spain, traditional paella has, duck, chicken, rabbit and it's a sort of fricassee in the beginning that you add rice and stock to. All those toppings remind me of the saying, all hat and no cattle, about cowboys....
I'm sure if there was paprika in that slurry, they burnt it, paprika has to be added and then immediately you add your stock. Also don't burn your saffron if that was in there too.
Right, the burnt layer at the bottom (socarrat) is one of the signature must haves for authentic paella. For this reason most recipes recommend not stirring once you've added and distributed the rice.
Yummmmmmm… but that tiny spoon kicked my ocd into overdrive lol the whole time it irritated me to see such a small spoon in such a big pan lol my inner voice was like “ stir over there… now over there… faster!”🤣🤣🤣 oh… I wish that clam broth would’ve went in
Where are the subtitles (the list of) the ingredients that the chef is adding as he is cooking the paella? I can see that among the ingredients being used and added are shrimps, clams, fish, etc., but the list of ingredients and the recipe in terms of the order in which the ingredients are added should be given. That would be very useful. I did not see the saffron spice being used.
I've never seen a paella made in the order as the one here in this video is. That squid had to be as tough as rubber bands with all that cook time. You put in the shrimp and scallops BEFORE the chunks of fish? Um, okay. And you cook the clams and mussels in a separate pan so they can't release their fabulous liquor into the rice? Whatever. All of that seafood was way overcooked,
That ain't socarrat, that got burned. When he's serving it at 10:01 you can see socarrat under it but I guess with the wooden spoon it's hard to scrape it
Best paella marinara i ever ate was in Spain, Taragona .. Trucker diner..in the 70 ties!!!!. This doesn't even come close, looks way to dry . 🤔 And burned.
El principio de la paella correcto!, pero el remate final… guisantes?, pero estoy seguro de que lo hacen por gustos locales americanos, no obstante el plato debería de respetarse y hacerlo tal cual se hace en España.
En que parte de españa dices,por que segun que parte de españa la hacen peores,te diria que el cocinero de esta paella es de la comunidad valenciana,por la manera de cocer el arroz,por que la paella es un plato de arroz ,con un buen caldo,lo demas es decoracion.
Uh…..as a chef I’ll just say this MOP (Method Of Preparation) is not exactly what I would do. Keep in mind most seafood dishes does not ever require any precooking when being added to rice or another form of hot liquid like a bouillabaisse. The temp on the rice was higher….than what I would have been comfortable with but the presentation was dope however. If you guys would like me to do some cooking videos on my channel than that can be arranged too! Good dish!
Now that is a nice paella, not not other bullshit you had in NYC. Even then, this is super dry. What the hell is going on with everyone making paella dry and not incorporating the layers of flavors that make paella unique…SMH!!!
Печь засрана грязь везде . Повара блять грязнули. У нас в ресторане снимали рекламу так все до блеска натерли. Рис сгорел и видно что ещё сырой . Я в шоке
