The ultimate Spanish dish 🌞 To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
Once again, I'm in the middle of working and I drop it all because Bruno has uploaded a new video. Thank you for all of the amazing recipes and inspiration, Bruno.
How do you not have a show on TV or a book out is beyond me. Great recipes I tried your french bread recipe it was fantastic. Will try other recipes when I get more cooking equipment.
Good to know the origin of "paella" was from Valencia, Spain. I love your "French" Bruno version in this video. Love the seafood mix that is well prepared into cleanliness and the emphasize of the value of a good stock that goes with the recipe... a lot of work but it will all be worth to savor every ingredient's flavors... so natural. I had seen many paella version i.e. Philippine paella - because Spain illegally forced themselves in the Philippines for some 400+ years and left many Spanish dishes when lost from Spanish-American War. Also, I had Paella from Mexico, Paris, Italy, etc... even in San Diego, California, USA... Thanks for sharing your skills and professional knowledge as a TRUE Chef!!
Hi Bruno, just came across you today. I am a Chef myself working my way to Sous Chef in the fine dining arena. I love your channel, thank you. I find it very inspiring and so authentic. Bravo Monsieur!
Hi Chef, what a coincidence. I'm in Madrid with my husband enjoying the weekend. We are from Lisbon - Portugal, but we love Spain and the Spanish food! 🍻
Your recipes are insane! I really want to master these techniques! I want to start cooking professional and gourmet foods in my house. I need a lot of practice though.
My family is from Spain, but I like this version of paella. It's quite similar to the Miami style of Paella. It may not be the original version, but as any good chef knows, rules are made to be broken. Especially if it is delicious.
Fabulous recipe. I laugh at all the "purist" comments. I've eaten paella in many places all across Spain and restaurants here claiming to be authentic, and all had variations on the theme. Spanish firefighters taught me to make this dish at work. They joked and told me paella always is cooked by the man, since it was "pa - ella" or "for her"!
I thought you only did desserts but I see you do cooking too which makes me so happy because you still dial the recipes up to 11. Probably a little too complicated for me to try but I can at least learn some awesome ideas and techniques! And it's of course lovely to watch ;)
As someone living in Spain I can say this is a very un-Spanish paella, for a number of reasons, but Bruno you are a wonderful cook and I'm sure it's delicious none the less.
Literally went to the comments 30 seconds in and there were Spaniards complaining about the recipe. I am almost certain that whenever a new Paella video is on UA-cam, they announce it on the Spanish news so everyone can go and give their opinion.
Yeah, let's do that. We know the US lacks a rooted, strong cuisine to call their own so we totally understand. You can appropriate other countries' well-loved ancient dishes, bastardise them without a hint of remorse and then sell them as an all-american thing :) Mexicans, Chinese and Italians had to endure it - I guess it's our turn now. x
Ma grand-mère (catalane) commençait les préparations a 6 h du matin pour nous faire des paellas immenses au déjeuner. Bien sur, je suis partial sur le fait que sa paella etait la meilleure! Mais je trouve intéressant que la seule paella que j'ai mangée au US, il y a presque 10 ans, je l'ai trouvée par hasard lors d'un bref passage vers chez vous, a San Diego, au Café Sevilla. Le goût était tellement proche que j'en ai presque eu les larmes au yeux!
bruno ! Tu es le meilleur ! et de loin !!!!! mais toujours le même reproche !!!!! pleaseeeeeeee en français dans le texte ! tu parles très français ! Merci
I like this recipe because of the lack of socarrat, which may be authentic but is more of a personal taste thing. Hard rice isn't my favorite thing but to those that like it enjoy.
You forgot green beans and beans (garrofon) and in Valencia do not use chorizo. But your recipe is fantástic. Use saffron is fantastic. Many people use tartrazina and it is a great mistake. Saffron is perfect, tartrazina is bad. Thanks for your video Bruno.
Yummm! Thanks for reminding me of this wonderful dish! We have our paella pans ready to go and will make some as soon as the temps here in SoCal drop into double digits (we do it on the grill, too) -- Stay Cool!
I generally don't like paellas with so many ingredients (I think it tends to "hide" the quality of those used, and specially doesn't let the stock and rice shine, which are the true stars of the dish), but the technique here was pretty good. Sorry to sound like the Spanish purist that always shows up in paella videos. But good job Bruno!
I don't understand why people get mad when someone tweeks the recipe by adding one ingredient. I mean sure it might not be traditional, but adding that one ingredient isn't doing anyone harm. Its not raping your women, its not crippling your economy, and its not doing anyone physical harm. At the end of the day, food is food. We eat it, we smile, and at the end of it all, we shit it out and its flushed in the toilet. In short, calm down food purist. No need to be triggered.
Dear Bruno, your interpretation of Spanish paella is really fascinating. It is a proposal that breaks with many traditional flavor schemes by incorporating other ingredients of the Iberian geography such as chorizo, or the lemon confit or scented chicken stock. Paella is one of those dishes of the Valencian Community and has spread throughout a country with deep-rooted traditions, it is the famous food that gather family and friends to the table every Sunday. It does not have a single version. The same as the cassoulet in France. Each family makes its own preparation adjustments from a base recipe that integrates chicken, rabbit, flat green beans, white beans, red peppers and saffron. In my family we opt for chicken paella and additionally add carrots and petit pois. For special days we prepare the seafood paella, or the fideuá of Gandia. In any case, you get to make any bite a true pleasure experience...
I have tried many of your recipes and I love them, so when I decided to introduce my family to paella of course I came to you first. My problem is that I can't stand chorizo. Normally I would just either leave it out or switch it up but this dish is a bit of an investment so I don't really want to experiment with flavors. What could I use as a substitute?
First of all, I like the tone of your voice, Sir😄😅😇. But of course, I like all the dishes you have shared and mostly cook all of them. And employer's family love it😄. Thank you, Sir B😄😇
Wish I’d had more Gulf shrimp as a kid..you can’t find decent wild shrimp anymore, or without worrying that they are unclean and polluted..oh well..chicken paella it is!
Once again, I'm in the middle of working and I drop it all because Bruno has uploaded a new video. Thank you for all of the amazing recipes and inspiration, Bruno.
I just finished my dinner and full, but your dish make me feel like I still want to eat. You are an amazing chef!
Bruno, amazing amazing. Taking the time to make the broth from scratch is so essential for a deep flavor. And you did it so well. Thanks again.
This is just the best art i can think of while on youtube. The video, the food, Chef Bruno most of all. Thank you !!!
My mouth is watering for this. Thank you Bruno for the great content...i cant wait to try to recreate this.
Your neighbors must love when you grill out. This looks amazing and delicious!!
That is a very good looking recipe. So full of flavour.
How do you not have a show on TV or a book out is beyond me. Great recipes I tried your french bread recipe it was fantastic. Will try other recipes when I get more cooking equipment.
Good to know the origin of "paella" was from Valencia, Spain. I love your "French" Bruno version in this video. Love the seafood mix that is well prepared into cleanliness and the emphasize of the value of a good stock that goes with the recipe... a lot of work but it will all be worth to savor every ingredient's flavors... so natural. I had seen many paella version i.e. Philippine paella - because Spain illegally forced themselves in the Philippines for some 400+ years and left many Spanish dishes when lost from Spanish-American War. Also, I had Paella from Mexico, Paris, Italy, etc... even in San Diego, California, USA... Thanks for sharing your skills and professional knowledge as a TRUE Chef!!
A great version of Paella...will definitely try this one...thanks Bru.
I did follow your PAELLA recipe and the dish was the crown of our family gathering on the last hours of 2019.
Thanks for sharing!
Hi Bruno, just came across you today. I am a Chef myself working my way to Sous Chef in the fine dining arena. I love your channel, thank you. I find it very inspiring and so authentic. Bravo Monsieur!
People pay thousands upon thousands to be taught cooking lessons as perfect as yours are Bruno!
Wow, I'm so happy I found your channel!! Thank you for being so inspirational and an incredible chef💗
Not traditional, but it does not matter because I love you and your videos, youre the man! Love from Spain!
beef bourguignon pleeeaaaaseeee
Micchii I agree, I'd love to see your recipe for boeuf bourguignon :)
He already made a Coq au Vin recipe. It's basically the same thing with beef.
Thank-you Bruno, we have Paella in Gibraltar where I was born. It's delicious have A good day
Hi Chef, what a coincidence. I'm in Madrid with my husband enjoying the weekend.
We are from Lisbon - Portugal, but we love Spain and the Spanish food! 🍻
Your voice and accent is amazing 😍
Thanks for your time to teach the world how to cook food..!
Best Regards from Malta 🇲🇹 Europe
A big hi from Morocco to you, I really looooove your videos and the historical briefing about each dish , simplement chef Bruno vous êtes le meilleur
OMG forget the recipe , his voice drives me crasyyyyyyyyyyyyyy
Your recipes are insane! I really want to master these techniques! I want to start cooking professional and gourmet foods in my house. I need a lot of practice though.
lets start a go fund me and get Bruno a restaurant so we can try all these great recipes
Amazing as always! Tks, Chef!
Votre technique est de loin la meilleure façon de faire la paella.
Bruno your videos are amazing! Love watching all of them. Great recipe and it looks fantastic!
Bruno please more meals like that and less bakery, your food is the best!
You’re such an amazing Chef
You need to be featured more. You deserve more likes
Fantastic! You make cooking so easy . . . Thank you Bruno
Incroyable !!! Comment tu commentes tes plats, même ceux qu'on connais comme la paella 🥘 semble tout nouveau ( et c'est parfait)
Great recipes ! Easy to follow . Thank you sir
Everything you do is perfect. Watching now ❤️😍
Wowow, this dish of Bruno's has fathomless depth.
Paella valenciana ist the origin from valencia with the fish stock, when I'm vas a young boy I'm making millions of paella
You are perfect. Thanks a lot for your amazing recipes.
Thanks for sharing the recipe chef 👨🍳 can't wait to try... as you know I always love to try your recipe and indeed delicious.👍❤️💝💋
It looks so delicious
My family is from Spain, but I like this version of paella. It's quite similar to the Miami style of Paella. It may not be the original version, but as any good chef knows, rules are made to be broken. Especially if it is delicious.
If it is too much to ask, where did you purchase your Spanish Chorizo, is it somewhere in San Diego? I heard Pata Negra is the place to go.
Absolutely.. Yes Papa Negra is an option or Whole Foods carries a pretty good local chorizo :)
Bravo Bruno, the only chef I've ever seen and told us to remove beard's from the mussels.
You are amazing Chef !, thank you for this recipe , I love ❤️ it so much 👏👏👏
Fabulous recipe. I laugh at all the "purist" comments. I've eaten paella in many places all across Spain and restaurants here claiming to be authentic, and all had variations on the theme. Spanish firefighters taught me to make this dish at work. They joked and told me paella always is cooked by the man, since it was "pa - ella" or "for her"!
I thought you only did desserts but I see you do cooking too which makes me so happy because you still dial the recipes up to 11. Probably a little too complicated for me to try but I can at least learn some awesome ideas and techniques! And it's of course lovely to watch ;)
As someone living in Spain I can say this is a very un-Spanish paella, for a number of reasons, but Bruno you are a wonderful cook and I'm sure it's delicious none the less.
Hey Bruno i just found your channel and i love love love it!! Keep up the good work :) You are the real deal
Literally went to the comments 30 seconds in and there were Spaniards complaining about the recipe. I am almost certain that whenever a new Paella video is on UA-cam, they announce it on the Spanish news so everyone can go and give their opinion.
Oh they are so stupid minding about their food and keeping it original
Jehuty999 I know, right? Such silly people!. Can't they just enjoy food and stop the silly arguing?
Jehuty999 by the way your comment was soo hilarious! Loved the paella news part! 😂😂😂
Lilie Harris i was just being sarcastic
Yeah, let's do that. We know the US lacks a rooted, strong cuisine to call their own so we totally understand. You can appropriate other countries' well-loved ancient dishes, bastardise them without a hint of remorse and then sell them as an all-american thing :) Mexicans, Chinese and Italians had to endure it - I guess it's our turn now. x
ABSOLUTELY GORGEOUS!!!!!! YUMMMMMM💜🖤💜🖤💜🖤
Classic Dish right here! Merci beaucoup Bruno.
the barbecue idea is great
Ma grand-mère (catalane) commençait les préparations a 6 h du matin pour nous faire des paellas immenses au déjeuner. Bien sur, je suis partial sur le fait que sa paella etait la meilleure! Mais je trouve intéressant que la seule paella que j'ai mangée au US, il y a presque 10 ans, je l'ai trouvée par hasard lors d'un bref passage vers chez vous, a San Diego, au Café Sevilla. Le goût était tellement proche que j'en ai presque eu les larmes au yeux!
bruno ! Tu es le meilleur ! et de loin !!!!! mais toujours le même reproche !!!!! pleaseeeeeeee en français dans le texte ! tu parles très français ! Merci
Dame it's looking good ! Will make it one of these days chef ! Thanks !
Delicious. Every recipe made by you is to die for! :-) :-)
I like this recipe because of the lack of socarrat, which may be authentic but is more of a personal taste thing. Hard rice isn't my favorite thing but to those that like it enjoy.
Would it be okay to leave out the squid? I've eaten squid several times and never had a good experience with it.
Wow... Coming from Spain I must say I've never seen a paella as delicious and well presented as this!
You did it again Mr Albouze!!!! 👍
You forgot green beans and beans (garrofon) and in Valencia do not use chorizo. But your recipe is fantástic. Use saffron is fantastic. Many people use tartrazina and it is a great mistake. Saffron is perfect, tartrazina is bad.
Thanks for your video Bruno.
I will try yr recipe, thx Bruno !
I love your your recipes as well as your accent!
Thank you for existing Chef Bruno
Yummm! Thanks for reminding me of this wonderful dish! We have our paella pans ready to go and will make some as soon as the temps here in SoCal drop into double digits (we do it on the grill, too) -- Stay Cool!
I generally don't like paellas with so many ingredients (I think it tends to "hide" the quality of those used, and specially doesn't let the stock and rice shine, which are the true stars of the dish), but the technique here was pretty good. Sorry to sound like the Spanish purist that always shows up in paella videos. But good job Bruno!
I have got to stop licking my phone like this...
This looks incredible.
MohoganyFan don't get sick girl😂
Always the perfect movement...very good job !
Awesome will make stock soon.
Same as Arabic gulf country dish we have we call it makboos or kabsa
That looks amazing.
God , I love this Dude, awesome cooking
Like the idea of the pickled lemons.
That is one damn amazing and flavorful dish.
Oh my, really, the dish that I would die for
おいしそう！！
毎回お腹がすく...
Great job Chef!! Looks AMAZING!
Nice video! ❤️ now I'm super hungry 🤤
My favorite!!!!!
Stunning as always.
Maybe is not, but it looks good I'll try it
I don't understand why people get mad when someone tweeks the recipe by adding one ingredient. I mean sure it might not be traditional, but adding that one ingredient isn't doing anyone harm. Its not raping your women, its not crippling your economy, and its not doing anyone physical harm. At the end of the day, food is food. We eat it, we smile, and at the end of it all, we shit it out and its flushed in the toilet. In short, calm down food purist. No need to be triggered.
Nailed it Chef!
Yummy!! Those knives are amazing!!!
Dear Bruno, your interpretation of Spanish paella is really fascinating. It is a proposal that breaks with many traditional flavor schemes by incorporating other ingredients of the Iberian geography such as chorizo, or the lemon confit or scented chicken stock. Paella is one of those dishes of the Valencian Community and has spread throughout a country with deep-rooted traditions, it is the famous food that gather family and friends to the table every Sunday. It does not have a single version. The same as the cassoulet in France. Each family makes its own preparation adjustments from a base recipe that integrates chicken, rabbit, flat green beans, white beans, red peppers and saffron. In my family we opt for chicken paella and additionally add carrots and petit pois. For special days we prepare the seafood paella, or the fideuá of Gandia. In any case, you get to make any bite a true pleasure experience...
Loooooooove that... Feel hungry after watching this video... Love to dig into that paella 🥘 🤣
Looks delicious!! Those knives look amazing!
Karen Younker it does: www.brunoskitchen.net
Paella, peut être ! - mais "de Luxe" avec Bruno"s skill !
I have tried many of your recipes and I love them, so when I decided to introduce my family to paella of course I came to you first. My problem is that I can't stand chorizo. Normally I would just either leave it out or switch it up but this dish is a bit of an investment so I don't really want to experiment with flavors. What could I use as a substitute?
Bravo chef comme tjrs si seulement on peut avoir les ingrédients en français à la barre d'info🙏🙏🙏
Fantastic!! Thank you!
Wow, this is an intense recipe. I've never seen paella made with so many meats.
THE BEST KIND
Wow look nice hope it is so tasty😍
OMG That looks so delicious.
First of all, I like the tone of your voice, Sir😄😅😇. But of course, I like all the dishes you have shared and mostly cook all of them. And employer's family love it😄.
Thank you, Sir B😄😇
GORGEOUS!
This looks so gooood! Ça fait saliver. Il faut que j'essaie cela.😘
I love all you Cook, but I must tell you that spanish paella doesn, t bring chorizo. Only maybe when is a Mountain rice. 😃 😍
Wish I’d had more Gulf shrimp as a kid..you can’t find decent wild shrimp anymore, or without worrying that they are unclean and polluted..oh well..chicken paella it is!
Yummy in the tummy
I love you
My good lord!!! Damn it looks so nice