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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!
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.
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
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❣
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! :)
Thanks🤓 If you want to make a vegan/veg version, just don't use seafood at all. Paella does not have to be with seafood. There're vegetable paellas as well. I'd just make a roasted pell pepper pate instead.... but that's just me. You do you!✌️
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 😊
You choose to be muslim so deal with it , find another recipe without alcohol instead of finding an "alternative". Life is easier when you don't have the follow the rules of some made-up deity 😏😁
@@ChefRudakova it's a pleasure Ma'am .... Each ingredient acts as melodious notes which drives every one to a divine universe bringing a gentle and soothing smiles on their faces ... God may always bless you... keep you happy n joyful 🙏🏽
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
OMG 🤓 Thank you for this! I've lived in Barcelona for a couple of years, so I got familiar with Paella cooking & eating. Frying prawns is an excellent idea, thanks for sharing this✌️
@@ChefRudakova hey I love your videos.kindly please tell me when I bake bread definitely smells like yeast.i don't use too much .what should I do please give me some tips.really disappointed for yeast smells no one likes.
@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
When you strain it through the cloth, you remove all of the fiber. Doing it this way provides all of the flavor without detracting from the smooth texture of the paté
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 🧑🍳
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.
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!
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
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.
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
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 ❤
Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓
Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules.
Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy
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
🤓✌
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 !!
thanks 🤓✌
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!
Thank you so much. It blew my mind. I'm so inspired
Hi chef, are the prawns in the pate raw, or are they slightly cooked by the warm butter?
@@maartenkos98 they appear to have been served raw, as our dark lord has commanded.
Beautiful Chef with Beautiful food!
questa e poesia in cucina. Complienti !!!!!!
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.
You are real amazing chef .
Wow what a great dish
Pls do more of amuse bouche videos! It’s so inspiring to learn those with u! I love all ur videos!
What an amazing dish. I did it and it came out Just amazing!!
I'm glad you've enjoyed it 🤓✌
LOVE YOUR WORK CHEF RUDAKOVA!! VERY STYLISH AND MODERN COOKING!!!! =)
thank you 🤓✌
I might need 20 of these to get full lol looks delish
Love this!! Definitely worth all the effort. 👌🏼
Incredible, i love it.
Thank you🤓✌
Great job 👏
Is the hot butter enough to cook the prawn when you emulsify the patte?
The technique is out of the world.
👽
Artist at work, very inspirational Chef :)
thank you 🤓✌
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
This is mind blowing ❤❤❤❤❤
I want do it !!!! Thanks chef...😍❤
glad to hear that🤓✌
Amazing Chef 💖just love it 💯‼️
I rlly like your personallity ❤️!
Incredible kudos
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
What beautifully peculiar metamorphosis.
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❣
Amazing! Interesting ideas and precise execution! I wanted to try your meals for a long time, may be its time :)
Thank you🤓 You should definitely go for it✌️
Totally just fell In love ❤
🤓❤
Nice one!
excellent recipe
Great great stuff
Very nice . she knows how to cook
Nice work 🔥🔥🔥
thanks🤓✌
Wow looks so fabulous
Thank you 😊
@@ChefRudakova welcome chef
This looks super gorgeous
thank you 🤓✌
The best chef👍
🤓✌
Awesome recipe! How long Socarrat tuile can stay "fresh" in airtight container ? Thanks
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?
Cool, very creativ
Amazing!
Thanks!🤓✌️
Bonjour j'aurais voulu savoir combien de temps peuvent se conserver les petits pois d'agar agar ? Et ce conserve t il dans l'huile ? Cordialement 🙏
amazing ❤, but i’ve tried this today… but idk its too difficult to pull out the dough from plastic wrap…
👏👏👏Great video 😍
Thank you! Cheers! 🤓✌️
Wow this is so beautiful
Thank you 😊
Good evening chef, is the utensil you are rolling the twill on plastic or iron? and if it is plastic how is it kept in the oven and not destroyed
I have a question, how did the prowns been cooked with the warm butter?? or did you warm up the puree afterwards?
Good 👍
Amazing 😍
thank you
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! :)
Thanks🤓 If you want to make a vegan/veg version, just don't use seafood at all. Paella does not have to be with seafood. There're vegetable paellas as well. I'd just make a roasted pell pepper pate instead.... but that's just me. You do you!✌️
prawns mousseline is uncooked for service?
thats a whole nother level of holys***h that look amazing :)
hehe 🤓 thanks✌
Cooooooool!
stunning
Is there a recipe somewhere we can find?
Is it safe to eat the prawns without it being cooked?
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 😊
You choose to be muslim so deal with it , find another recipe without alcohol instead of finding an "alternative". Life is easier when you don't have the follow the rules of some made-up deity 😏😁
Dear you are food musician as i always say ☺️
Haha 😆 thanks! This sounds nice✌🏻
@@ChefRudakova it's a pleasure Ma'am .... Each ingredient acts as melodious notes which drives every one to a divine universe bringing a gentle and soothing smiles on their faces ... God may always bless you... keep you happy n joyful 🙏🏽
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
OMG 🤓 Thank you for this! I've lived in Barcelona for a couple of years, so I got familiar with Paella cooking & eating. Frying prawns is an excellent idea, thanks for sharing this✌️
Great natalia
Thank you! 🤓✌
@@ChefRudakova hey I love your videos.kindly please tell me when I bake bread definitely smells like yeast.i don't use too much .what should I do please give me some tips.really disappointed for yeast smells no one likes.
@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
When you strain it through the cloth, you remove all of the fiber. Doing it this way provides all of the flavor without detracting from the smooth texture of the paté
@@vidarmors brilliant, thanks Vidar!
I am wondering don’t you need to cook the prawns?
Is the prawn paté raw?
no. When you blend hot butter together with prawns, the heat from the butter cooks prawns🤓 Therefore pink colour of the Pate, instead of grey✌
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 🧑🍳
Awesome🤓I've never tried toasted Saffron, it's too precious to me✌ Yes, prawn puree gets fully cooked when mixed with hot oil
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.
Wait is the shrimp pate raw?
Do you live in Cyprus??
yes
is it safe to use raw prawns???
they are not raw. When you whip hot butter in, the heat from the butter cooks the prawns 🤓 Therefore you get light pink pate colour, instead of grey.
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!
Amazing. Adding this to my todo list for the next holidays
Have fun!🤓✌️
I totally give you my Spaniard approval
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
Thanks🤓 I'll check it out! Yes, you're right, chocolate tacos are similar in shape as well✌️ Let me know how your version goes for you!
👏👏👏
Ohck Prawan
А на русском языке возможно? Очень понравились ваши видео👌🏻
спасибо! 🤓на русском только субтитры можно включить на desktop✌
that is al close to paella as I am as priest.!
everything is so like baby food . It is almost all pureed .
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
Esto no tiene nada que ver con una paella
please dont blow on your food. you can use a spoon to put the oil on top of the pearl
Another great video, but please don't toast rice with fat, it simply doesn't toast
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
The prawns didn't cook right👍🏼
It is not a good idea to blow your breath on a preparation.
Menudo insulto de paella
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 ❤
This is amuse buch and not essential meal, this is just apetizer