Spanish Seafood Paella Recipe｜Bigboyrecipe (CHI & EN SUB)

Everyone makes Spanish paella, but can everyone really cook it? While it's a simple dish, many chefs use the wrong methods, leading to discontent among Spaniards. Let’s explore the authentic way to make paella!
Ingredients (serve 2-4):
Bomba/Paella Rice 200g
Fish Stock 500g
Prawns 8 pieces
Scallops 5 pieces
Mussels 12 pieces
Red Pepper 1 bulb
Tomato 1 bulb
Garlic 3 cloves
Safforn 9-10 spears
Whole Black Pepper 1 tsp
Olive Oil 2 tbsp
Parsley to taste
Lemon few pieces
✥Written Recipe ✥
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[@flyingphoenix9191]

*😄😄😄隻小狗仔好得意 又聰明可愛👍🏻👍🏻👍🏻，謝謝師父的寶貴教材👍🏻👍🏻👍🏻勁!🍁🍁🍁🍀🍀🍀🇨🇦🇨🇦🇨🇦* (己經SUBSCRIBED)

[@BigBoyRecipe]

狗仔表示：我叫喪B呀，多多指教😆

[@flyingphoenix9191]

@@BigBoyRecipe 喪B? *oh! Best B 好聽D👍🏻，師父好! 謝謝。🍁🍁🍁🍀🍀🍀🇨🇦🇨🇦🇨🇦*

[@pennychan323]

Hola, 無意中發現你呢條煮Paella的片, it is really impressive! 我係半個西班牙人, 係當地開餐廳做廚師, 基本上你大部份步驟都好正碓同睇得出你真係對Paella有了解, 甚至有落埋Saffron, 而家好多西班牙有做Paella的餐廳都未必落, so really good job! 如果有隻更好的Paellera instead of using stainless steel, 相信個socarrat會更完美
Anyway, I will start to follow your channel

[@BigBoyRecipe]

你好呀～首先多謝你支持！我以前喺澳洲做廚嘅時候，餐廳主廚都喺西班牙生活過好多年，所以當時餐廳嘅餐牌上都長期會有Paella，我有幸跟佢學習偷師。無錯，如果個鍋係不黏鍋會比stainless steel更好。最後再多謝你嘅支持！

[@danlai1974]

尋日煮完大成功，感謝食譜！非常好味！

[@BigBoyRecipe]

最緊要好食👍🏻

[@kwwai463]

我在8O年初到西班牙遊玩時吃這海鮮飯，味道不錯，可是飯是生米飯😮後來才知道生米飯是正確的做法😅作為香港人的我，當然受不了吃生米飯，所以能自己煮就保證不會吃生米飯，多謝你的影片作出完美示範❤🎉

[@BigBoyRecipe]

所謂的生米飯，應該有點像意大利飯的Al Dente 概念，中間是生生的，這就是文化差異😆😆

[@molikam]

❤❤正

[@joypill00]

請問隻鑊係邊度買？

[@BigBoyRecipe]

喺hktvmall買～
www.hktvmall.com/p/H7863001_S_CSFT30
再唔係淘佬都有

[@michaelmichael6061]

可用意大利米代替？

[@BigBoyRecipe]

最好唔好，意大利米釋放的澱粉質較多，食起來口感黏黏，而且很易黐鑊。如果沒有西班牙米，可用普通的白米（泰國米/台灣米等等）

[@beeachan7607]

不銹剛鍋唔會癡底？

[@BigBoyRecipe]

只要燒得個鍋夠熱，然後落油，當產生油紋後，就已經唔會癡鑊。所以你見我燒到個鍋出煙先放入食材，就是這道理🙂

[@beeachan7607]

謝謝老師☺️

[@yaupensy8254]

名廚錯誤示範的部分好好笑😂😂

[@BigBoyRecipe]

其實Jamie Oliver都有搵人鬧過，但搵唔到條片😂

[@franhung3374]

咁都比你搵到😂😂😂😂

[@edithlam6474]

名廚好笑😂不過唔識佢地

[@BigBoyRecipe]

果個john torode 成日上啲飲食節目🤣

[@andeche6659]

帶子/海鮮咁早落好鞋口

[@BigBoyRecipe]

不會，由於是細火慢燉，海鮮的組織不易被破壞，即使混合飯裡的帶子也不會煮過龍。表面的海鮮更加不易煮鞋口。這煮法是我在澳洲一間餐廳裡學的，已經做過上百次。你試試就知😉