I can't... Right up there with the world's greatest dishes like fried chicken, filipino adobo, and Irish beef stew. Thanks so much, Chef! Y'all truly appreciated for your great love for Spanish dishes.
I DID IT!!! YAY!!!!!!! I've been wanting to try making a Paella for years but always thought it would be complicated and time consuming. I was wrong, and your recipe and instructions were spot on!!! Thank you, thank you, thank you! I can't wait to make it for friends!
I've been making paella with various degrees of succes for decades. This recipe is the one that worked perfectly for me and I highly recommend. Its easy and the timescale is spot on. The covering at the end of cooking is the real secret for the texture being perfect,
Just did it today for lunch. No Saffron, and I used squid, shrimp and a relative mussel which is endemic in our province. I also added green bell pepper as my late mom in-law would do, and used an ordinary rice with glutinous rice. Other members of the households were amazed how rice is being cooked. The whole family loved the aroma of the virgin olive oil, with garlic and the tomatoe sauce. It turned out well. I am sure it would've tasted better with Saffron, parsley. But can't complain so far. This video really get me started. Muchos gracias!
@@SpainonaFork You're a legend mate, I've seen a few since I posted this comment that explain it, but they always have it actually burned.... like charred, you get the red/burgundy colour and that's my goal, I'll keep trying till I get there Alot of them also put the saffron in the mix with the rice, before adding any liquid, which I don't agree with, I really like the process of mixing the saffron into the broth and adding the rice after the tomato puree. I'm a few generations out of Spain, but this cuisine comes naturally to me, and I can just tell your recipes are the real deal
Your Paella looks so good. I have never ate Paella before but looking at what you made makes me want to try and make that at home myself. Hope you have a great weekend.
Yes Albert this is one of my favorite recipe for paella is delicious is so easy dosen't take to long to do and my family and friends enjoy it so much recommend this recipe to anyone you likes paella give a try and you never going to stop doing it when i get together with my friends that is my favorite dish to make because i know my friends will enjoy it thanks Albert ✌✌✌🙏❤
I've been cooking paella for years, but I like the idea of adding the tomato and paprika for extra flavour. I'm going to try it tonight and try and get that socarrat flavour.
@@SpainonaFork Thank you. I added the tomato and paprika and it lifts the paella to another level. It was delicious! I didn't get the socarrat I wanted, but it was still great. I did it with chicken, chorizo, peppers and peas. Incidentally, I posted a picture of it on my Instagram, and my Valencian friend said it "wasn't authentic", as true paella "doesn't have bit added" (I think she meant the meat and vegetables). I know paella has lots of regional variations in Spain, and some places add rabbit or fish, but I wanted it balanced with meat and the vegetables to make it healthier. I love how the added meat and veg soaks up the flavour of the stock and saffron etc.
What? How did you know I was in the mood for paella? I just bought paella in a bag two days ago. I was going to make that tonight then your video popped up. Sir you are a mind reader and the best chef. P. S. I rather have your paella.
hello! thanks for your video and nice recipe to make paella i really like it and can i ask you how to make the water..? sea food water..?for pella and did you ise saffron?? cause its quite difficult to get saffron in korea so i want to know its necessary or not thanks!!!
The liquid I used was fish broth I bought in the market, yes saffron is a must have ingredient, but if you cannot get it, you can use turmeric :) much love
I just made paella for the first time :) so delicious! I had to try very hard to not eat all of it :) sweet memories from our trip to Spain last year. Thank you!
Looks delicious it's sad that I can't eat shrimp or muscles. I love how convenient and colorful flavoring it looks. I don't know if this is already made on this channel but have you made Magdalenas?
I cannot find parsley in our place, and our local flavor doesn't really need it. On one hand I know the difference in taste of having it. But since it's not available, will basil work as an alternative? Thanks.
Yes you can use clam broth, though the flavors will be a bit different, and yes you can add white fish, that will not affect the over-all flavor, since white fish is usually very mild in flavor :) much love
I recommend both! this one is much simpler, while the authentic one has more depth of flavors, probably start with this one as it is much easier to make :) much love!
@@SpainonaFork can I just say.......... you are a genius. Your recipes are sooo good and authentic tasting Yesterday I made your 6 of your recipes for tapas and they were all soo delicious. I did add some sugar into the meatball sauce for a slightly sweet kick but other than that it was delicious, every dish Thank you so much Keep doing what you’re doing 👍
Spain on a Fork, we celebrate Thanksgiving this week so I am saying " Happy Thanksgiving to you, and yours, Albert ! Have a blessed up day today, and forever, in Jesus' mighty name. Amen ! "
This looks delicious but I'm sure you know this isn't the traditional Spanish recipe for seafood paella. Here's a link to Wikipaella. It has all the info on the authentic paella recipes. wikipaella.org/receta/public/resultados
