i saw this video at 10 am i was eating it at 12 noon . I had all the ingredients in the pantry and fridge. it was amazing ... i know your a vegetarian Alberto, but i found a 2 Pack of chorizo sliced it and added it when i turned the heat off ... oh man that nice "chore" grease floating on the top. was spectacular ... BRAVO on this one ....
Wow! This looks delicious, simple & relatively quick to make; especially, for someone like myself living in NYC who loves to eat, but tends to get impatient with lengthy, complicated cooking. Bravo!
Our spanish food it always has being made from left over ,as spain was a very poor country ,back on the days they had to find what to do with very little ingredients that blend very good but now those recipe not only are healthy but delicious as well ,que te aproveche 🇪🇸🇪🇸🇬🇧🇬🇧😀
@@cristinapamart2818 Hi! Ironic you messaged that Spain was a very poor country because $30 for 5 grams of saffron has me feeling very po'. OH MY LAWD! On a mission to find a comparable & affordable substitute for saffron.
@@cristinapamart2818 LMAO!!! I just searched for pimenton dulce thinking it was some exotic spice and it turned out to be paprika. Hahaha. Hey, I learned something new! It's a win.
Just finished eating this delicious recipe! Never tried hb egg on top, OMG! We've now done at least 6 other choices you've got out here and have loved every single one. Thank-you.
Still love your channel. Your recipes are delicious and uncomplicated, which is what good food is all about. Thank you for sharing. Happy holidays to you and yours!
Gimme gimme, looks good. I can not wait to make this. All your videos make me so hungry lol!! Thank you and it will be perfect with the chilly weather here.
This is just so good - absolutely sensational recipe yet again. thanks a million for all your recipes throughout 2021 - my family are very grateful. From here in Aotearoa New Zealand, "Meri Kirihemete"!!!
I made this tonight. It was wonderful! I used chicken stock, and didn’t have the saffron or rosemary. I’m sure it would have been even better! Thank you.
Como Estas… my grandmother made such a beautiful flavorful chicken and rice soup… I never got the chance to ask her the ingredients… this soup looks so delicious… gracias
As ever a first rate video. This makes a good base for experimentation. I topped it with roasted tomatoes and then a light cheese and breadcrumb topping under the grill. This and other recipes seem to transcend the simplicity of the ingredients.
Love your food, I’ve made a number of your recipes, this is definitely one I’m doing for lunch tomorrow BUT I’m going to use butter beans ‘cos I’m addict to butter beans. 😀😀😀😀🇬🇧🇬🇧
Albert: Delicious! I've made something very much like this (it's that _FRESH_ rosemary thing again), but just never exactly like yours. However, I DO have all of the main ingredients on hand, including Spanish saffron. Thanks again... another *WILL-make/here goes!* Thanks again! (Fan from San Francisco, California.) *!!~
In the Philippines we have something like this we call arroz caldo. My mom makes it with chicken. I would love to try cooking both hers and this recipe!
Wow you cooking skills is outstanding ery professionally way you make this recipe thanks looks very yummy 😋 thanks for the great upload big like dear stay blessed ❤
“I’m going to make a pizza but I’m going to find a substitute for the mozzarella cheese…” Seems like it would be better to spend a little bit more on the real thing and use a little bit less of it.
@@garnzaonthenet I used a smoky paprika. I like the numeric as well. The soup is really nice. The rice expands as a leftover so it's good to have additional broth if needed.
@@darrylhollister7349 or you can even pop in some diced Chorizo smoked or plain! I lived in Spain for many years with my Spanish Fiancé so she taught me lots of Spanish cooking. Atb
Wonderful recipe! Did you grow up being in the kitchen? Also, your videos are beautiful from start to finish, love the music and how you show pictures of the recipe being prepared!!
December 27th, Edmonton, Alberta Canada (where I live) was the 5th coldest place in the world at -41 degrees Celsius. You don't know cold!! I'd love some of that soup right now. :D
Looks super delicious! I just cooked a batch of chickpeas and I will try this recipe tonight! Maybe add some shredded seitan to make this a complete vegan meal.
Triggering the Castillan in me again (my great grandfather was Spanish). I will be making this but instead of using bomba or calasparra rice (I'm reserving my stock for making paella) I will try using sweet glutinous rice and I will also add pieces of boneless and skinless chicken thighs.
If I can’t get a sprig of fresh rosemary, can anyone suggest a conversion metric for dried rosemary; or I’m wondering whether dried is much less desired / flavorful than fresh in this recipe? Thanks for help here!
Fresh would be best I'd say. It's the one herb that you can often find by going for a walk in your neighbourhood. In my area, theres about 6 rosemary bushes growing in peoples gardens that spill over to the path. You can often find it in public areas too because it's such a great performing easy to grow shrub. The thing is to wrap it with string and remove it before eating the recipe. Good luck!
I would try 1 tsp of dried whole rosemary for every sprig or 1 tbs of fresh. In terms of fresh vs dried it depends on the herb. Rosemary is a good herb to use dry because it is hardy and retains much of its flavor. Delicate herbs like basil and parsley are tasteless dried. Just make sure the dried rosemary is whole and not ground as ground herbs lose their flavor faster and check the packed by date on the label. Get the one with the most recent date.
Is there anything you cook in this channel that contains meat? There is nothing in your channel info saying that this is a vegetarian channel but it looks like it is indeed.
