Weeknight 'fun size' paella | streamlined Valencian-style, with green beans and chicken wings
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- Опубліковано 25 вер 2024
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**RECIPE, SERVES 2-3**
(You could double this recipe and make it in a 12-inch pan rather than the 10-inch I use here.)
1/2 lb (227g, 6-8 pieces) chicken wings (could replace with drained canned lima beans)
1 handful fresh green beans
1 shallot
1 small sweet pepper (or half a small bell pepper)
2-3 garlic cloves
1 cup (237mL) white wine (could replace with water or stock)
1 cup (237mL) plain water (or stock)
1 pinch (I used 125 mg) saffron strands (or a teaspoon of sweet paprika)
1 cup (200g) paella rice or other short grain rice (adjust the quantity relative to the water/wine according to package directions)
1 lemon
2 teaspoons (a big squeeze) tomato paste
salt
pepper
olive oil
Heat a 10-inch (25 cm) pan over medium heat, and put in the saffron to toast dry for a minute until fragrant. Dump the saffron in a microwave-safe measuring jug and break it up with your fingertip. Pour in the water/stock/wine (two cups total liquid), microwave until hot and let the saffron steep while you do the next steps.
Heat a film of olive oil in the same pan over medium heat. Season the chicken wings aggressively with salt and pepper and place them in the pan. Don't try to flip them until the skin is ready to release pretty easily from the pan. Get them browned on all sides and nearly cooked-through while you cut up the vegetables.
Peel and mince the garlic and shallot. De-seed and mince the pepper. Trim any stems off the green beans and cut them in half.
When the wings are about done, push them to the outer rim of the pan and dump in the garlic, shallot and peppers. Stir and fry them for a couple minutes to soften them and get them a little golden brown. Squeeze in the tomato paste, stir and cook for another minute. Dump in the green beans, stir and cook for about two minutes.
Pour in all the liquid and saffron, stir and season with salt until the liquid tastes saltier than you want it, to account for the rice you're about to add. Stir in the rice, reduce the heat to a high simmer, and never stir the paella again. Just let it cook unitl the rice has absorbed most of the liquid and is almost cooked (test by tasting). If the rice is still very crispy and all the water is gone, you can always sprinkle some more water on any dry patches.
When the rice is almost-but-not-quite cooked, turn the heat up to boil out any excess water and brown the bottom layer of rice, known as the socarrat. On my gas stove, I used high heat, but on a more powerful stove you might want medium-high. Use your nose to determine when the bottom is browning and when it is about to burn - I take mine off the heat when I just start to smell burning.
Let rest at least 15 minutes before serving, during which time you can cut your lemon into wedges. Use a wide, rigid serving spoon to scrape the socarrat off the bottom when scooping onto plates. Squeeze lemon over top at the table.
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As a spanish i tell you that it is impossible to make a traditional paella without someone telling you it isnt. My man your "pallella" looks as good it can get, also if you have any interest on more spanish dishes to cover you should search for "potaje de grelos" "fabada asturiana" or "Migas" this last one is pretty interesting as it is easy and made with bread leftovers.
I’m from Texas and I totally thought Migas was a Mexican food. I had no idea it was Spanish, they sell it in every mexican restaurant around here - probably a different version. very interesting to know
Next video: "Migas made with leftover pizza dough"
Holy shit i though migas was a portuguese thing. Never knew spain and mexico had it too.
My girlfriend (from valencia) is the worst with this, nothing is ever a ‘correct’ paella according to her🙄
Here is a tradicional dish from Aragon but it isnt mean that is exclussive from spain, it is very possible that it has developed similarly in other countrys as its a way to dont throw away leftovers. In general spain has a lot of dishes that are meant to give this leftovers a second chance, other example is "la ropa vieja"
Adam: "All paella-style dishes can coexist peacefully".
Valencians: "peace was never an option"
Catalan: Are we a JOKE to you?
Trick here from Asia
If your rice lack water or drys out use a lid
Probably what my Valencian girlfriend thought when I showed her this video hahaha
@@unknowunknown9096 Hao la!
Isn’t traditional paella from Valencia made with rabbit?
Another Spaniard here. I really like your version, definitely going to make it. For me, what gives you credit on these recipes (tortilla española too) is that it's obvious that you have taken the time to learn and understand where everything comes from, you aren't just destroying any random recipe you found online but not only that you also explain why things are how they are, something that we very much need for Spanish cuisine.
Based on that your recipes will always be good regardless of traditional or not, and anyone criticizing that is just part of the problem. So I encourage you to keep exploring I'm sure you'll find a lot of amazing food
Israel, your comment is wholesome and how you described this man's channel is exactly why I follow it fervently. Much love and good cooking~
Jamie Oliver doesn't understand this concept, you can't just have Butter Chicken and think, "hmm, I think I can make it better" without knowing or understanding what and why the ingredients are used the way they are, _and calling it Butter Chicken_
I like that he explains why he does things the way he does, it makes cooking so much easier to understand
@Fernandita obviously I can't know what are you referring to when you say doing the same Italians do with the pasta. If it's the laughter and patronising that I've seen on UA-cam... Well, that's what I referring to when I said part of the problem. If that works for Italians great, just not my cup of tea.
I reafirm that Adam did a good job representing the Spanish culture in this dish and he didn't have to, so for that I say thank you, that's all.
@Fernandita Italians who aggressively gate-keep pasta and pizza are so cringe. Like, just let people have what they want on their plate, nobody is calling them authentic.
As someone who lives in Valencia, I'm so happy you talked about the Socarrat. Almost no paella recipes by non spaniards mention it, and it really brings it to another level. It's the best part. Also serving it with a dollop of alioli is amazing.
Yeah, I've heard a lot that alioli is just for bad paella, but it just taste good Like lemon on sea food
@@abyssbloodgazer6801 no it's served in many restaurants here, but it's a preference, i personali eat paella without it
Cubans have something similar to socarrat, we call it la raspita
@@abyssbloodgazer6801 all I oli yts the magic sauce no one can really make, an it really goes well with almost anything.
bro, alioli con unas papas o lo que sobre de pan...
This dude has the best cooking channel on here. Extremely thorough yet user-friendly videos that address multiple different audiences at once. Love the explanations for everything too it makes me feel like I’m really learning stuff.
No over editing either, doesn’t feel like he’s doing it for the money or trying to make a brand out of himself, he’s just a dad who can cook. Great channel, my favorite cooking channel on here along with Binging with Babish
@@shotpister1002 Check out Sip and Feast, think you might like it. East coast Italian American home cook with a very similar style to Adam.
Another great UA-cam cook is Kent Rollins
@@zonacrs I checked Sip and Feast out, and their videos are great too (just subscribed too), but I think what Adam keeps me coming back is his practical, scientific approach to cooking for the home cook. He also has a personality that I can't explain why I like it but I do!
@@zonacrs sounds like he's really close to Adam's style, thanks I'll check him out
Adam I just want to say thank you. I followed you about a year ago to help get over my eating disorder. It’s so nice to reimagine my relationship to food and find the joy in cooking through new recipes. Bless ❤️
That is wholesome! Good luck with your disorder!
:)
Congrats on the course correction, wishing you well
That's so nice to hear. Adam is just so down to earth, no complexes.
A channel that has addressed relationships with food is Mind over Munch. She's encouraging and enthusiastic, not so focused on the individual recipes but about ideas, meal planning, and shopping. You may also enjoy Downshiftology, another one with meal prep/simple healthy recipes, and she's as relaxing as MoM is invigorating.
well done Lainie-Ruth, the world of food is too beautiful and joyous to miss out on it!
The general consensus seems to be:
- Adam's research ability is top shelf
- This recipe is as good as a streamlined paella can get
- Most of the Spaniards seem to write better American English than many Americans I know.
You might wanna add the fact that the Spaniards are more friendly than the Italians, at least in the comments section of Adam's videos like this one.
@@poopertin11 This hasn't always been the case. Other videos from Adam on Spanish cuisine got bad feedback from plenty of people, but it seems people are changing lol
@@poopertin11 Check Joshua Weissman's paella video, Spaniards are way more unforgiving there, because it's obvious there's not as much research or respect for the original recipe
@@Juanouo yeah also Josh Weissman is a tool so it's justified
Because he had the upmost respect for a very traditional and cultural recipe and explained in a very convincing way why he made a few changes to it.
And while it may not be a true traditional paella, it’s a really good take on the recipe, nothing like the Joshua Weissman’s one.
Some recipes are part of a culture at its roots. Paella is one of them. As it would be Tonkatsu Ramen for a Japanese or Moussaka for a greek.
As a Valencian, 10/10 in terms of keeping it traditional, as cooking was exactly as mandated by tradition and when it wasn't you explain very convincingly why it isn't and how it would be made the traditional way.
You can't ask for more in a home setup like this.
Cebolla
Pimiento
@@alvileg @rodrigo Onion and pepper are certainly not common ingredients but, hey, at least is not chorizo.
@@Mumumuth I'd think if you used chorizo it'd be closer to a jambalaya than a paella. ;p
@@Mumumuth Haha like Jamie Oliver
Valencians in the comments: "eh, ok I guess"
This is quite possibly the highest possible praise you can get from a valencian.
he clearly stated that it wasn't a traditional paella. He is safe.
I like how you say this, but literally all the top comments are people saying this is good lol
7:20- a lid would also work but the reason a kitchen towel is preferred is because the towel will soak up any excess moisture in the dish and therefore stop the rice form becoming overcooked or mushy :)
How does that work if the towel is damp???
@@justanotherguywithoutamous5788 well I guess towel still allows some of the steam go? While lid is usually quite tightly sealed.
@@justanotherguywithoutamous5788 the towel starts dry but then becomes damp :)
Yeah, when he said they used towels, I pretty much guessed it had something to do with that.
IIRC, Persians will use a damp towel and a lid when steaming rice. I assume it keeps the rice from drying out too much or getting too mushy from condensation.
As a Spaniard that has been loving your videos for ages: THANKS.
And you don't need to worry about tradition... my family buys frozen paella packs. What you just showed seems 10x better.
I’m Italian and I eat spaghettios we all compromise our culture for economic and convenience reasons.
@@xFionaWafflesx Blasphemy😮
@@whengrapespop5728 lmao try being food insecure. I agree it’s blasphemy but god understands the struggle.
I am a Spaniard as well, living in the US. Where can one get "frozen paella packs"? I've never heard of them.
@@xFionaWafflesx Nothing pisses me off more than the food youtubers who tell you to go buy an expensive artisanal product because how dare you buy anything but the best.
mfer i buy the cheap ass store-brand pasta because its what i can afford. dont shame me because i dont have money.
Spaniard here: I would say as long as a Valencian does not catch you, you can put almost anything in a paella and it will be yummy. So the greens might change depending of the season, as long as it does not make it mushy. So no courgete for example. You can also use any variety of meat and seafood, and if you want to get weird,even snails. The stock also can add a lot of variety. Fish stock is very yummy, even in meat based paellas.
For those who have no idea what a courgette is, you might know it as a zucchini.
@@Willp4139 Abobrinha
@@Willp4139 brits call it a grill
Actually snails are typical at the inner regions of Valencia (each family does whatever they want, but just so you know)
@@snoopcane4422 A Brit appreciated this comment.
My mother learned paella from her Spanish grandmother, and she would finish the paella under the broiler (grill for the brits) for 3-4 minutes to give the top a little browning also. She would also fight people for the crispy bottom (which I didn't care for), so my guess is she just wanted as much caramelized rice as possible.
i fight over caramelized rice too when my friends and i go to kbbq, so I connect with your grandma, haha
Arrós al Forn or "Oven Rice" is another Valencian classic and it has a similar vibe for self-descriptive reasons. Many of us consider it the true king of rice dishes over here.
It’s like tadig in Persian cuisine! Crispy oily rice is yum yum. Thems the good stuffs.
@@Titantr0n googled it and i wish i didn't... man i'm so hungry right now :( This looks so good... so good
>grill for the brits
my sides
Im Valencian and this is practical and respectful. You explained what was the traditional way alongside your recipe and that was a great way to honour the history of the dish.
Another spaniard here. Thats an amazing recipe! Its probably the best not traditional paella by a non-spaniard. It really shows that you do great research work. Your technique its good, your shortcuts clever and the ingredientes good enough for a quick version. I do love your channel, always interesting to watch. Keep it up!
As a spaniard, that's not non-traditional from my standards, I usually add mussels and shrimp so...
Millionth Spaniard chiming in to thank you for this video. I live in the US now and I crave paella so much it hurts. I've been too intimidated to try cooking one my whole life having watched my mom make them growing up where she spent hours and hours in the kitchen. This was so approachable I went to the store as soon as I finished the video. The result was awesome, and my paella cravings are satisfied. Best of all, I think this gave me the confidence to keep experimenting and adding more things that I like. Some of my improvements for next time: more brave on the socarrat, +shrimp/squid/mussels, more chicken, +artichokes. Thanks again!
I'm Valencian and I love this! I do this myself when I'm feeling homesick, and I do almost exactly what you did, except:
- I use fresh tomatoes instead of tomato paste (It does taste different for some reason)
- No peppers
- Rosemary, preferably a fresh sprig of it
- chicken stock instead of wine
And remember, everyone: DO NOT STIR ONCE THE RICE IS IN THE PAN
If you think that was a Paella, you are not Valencian or even Spanish.
Adam you’ve done a fantastic job with this recipe that respects the integrity of a traditional paella. I don’t think any Spaniards will try to complain, and if they do call me up and I’ll brandish my Tizona sword
As a Texan, I feel Spanish food honestly gets overlooked. Spanish roots directly influenced Mexican and Texan styles of cooking, so to see stuff from Spain is always nice.
Agreed, as a Texan myself I can definitely see the Spanish influence in our style of cooking as welp
Por fin una paella hecha por un extranjero que no hace que me den ganas de llorar.
Good job Adam, nice research, Spanish people are proud of you :D.
This dish brings back memories to me from more than 50 years ago when I was backpacking throughout western Europe. I had this magnificent meal somewhere in Spain or the Canary Islands and I'm sure it had mussels and prawns and either rabbit or chicken.
Since that time, I've never visited a restaurant that offered Paella (in Canada or the U.S.) and while I've looked in to making it myself, it always looked to daunting to make.
Your video has inspired me to give it a try ... and I think it would be fairly easy to include prawns and mussels if I want.
Cheers and thanks for posting.
They are pretty common in Spanish paella. The traditional one is that, traditional, but not the better. The one you talked about, with mussels and prawns is one of our favorites here in Spain.
This is probably the first thing i would actually make at home that doesn't use like 7 pans, though i don't have access to saffron, i could use the paprika trick
it's better if you use yellow food due with smoked paprika aswell to net an even yellower color
@@kratos30300 yeah I was about to comment the same thing, see if your grocery store has bijol in the spice section, that's what my family uses instead of saffron
If you have tumeric, that can also work, that was a trick I learnt from my Spanish grandmother :)
Another option is turmeric. 1/2 tsp turmeric subs for 1 large pinch saffron.
Personally, for this size dish I'd use 1/2 tsp turmeric, and scant 1/2 tsp smoked paprika. Calrose rice (used for sushi) works fine if there's no bomba in the pantry.
Here in Brazil we even call Turmeric “Saffron from the earth”, it’s a nice substitute
I must be the billionth Spanish in this section but I thought this was worth sharing:
As Adam said, in Valenciano “paella” means pan. But in Spanish we call the “paella pan” a “paellera”.
What is even funnier is that “paellera” in Valenciano is the stove in which you put the pan in which you cook the “paella”.
I hope I managed to explain myself
I'm valencian and I can tell you that this is one of the best paella recipes I've ever see from a foreigner youtuber, you also learn some valencian words! A couple of advises though: loose the onion, it makes the rice more "sticky" which is good for a risotto but not really for paella; also maybe bigger chunks of pepper (but this one is a preference actually).
as a Latino with Spanish grandparents, this is Hella approved!!!
also when making paella traditionally we use an actual paella pan but it's pretty small either way and it makes for like 5? people, not that huge for a weeknight meal and it's not that fussier than your recipe
Little dishes within the dish. What a beautiful way to lay down the idea of heterogeneity!
Yes, that is the idea that Ragusea subscribes to, not literal heterogeneity.
Very interesting and simple take to this! Most recipes online are the super long ones that take forever and you could feed a family of 10!
That’s because it’s kind of a “Sunday dish” where family gathers together. Also the “regular” paella size is kind of big for a home stove as it’s common in Spain to cook it on open wood flame (or a bespoke gas burner)
I didn’t know there were traditional paellas without seafood - I’m thrilled! The only Spanish city I’ve ever been to was Barcelona and they seem to eat exclusively seafood there, so I never even got to try paella. I’m definitely gonna make this. The socarrat looks ~delicious~
Technically seafood paella is a modern "touristy" variation
@@rashlon literally invented for rich tourists from the big cities at the turn of the 20th century.
Paella without seafood is totally acceptable... without rabbit, not so much.
My grandmother usually does it with rabbit. VERY good
If you ever go back to Barcelona try _Escriba_ - they have 2 restaurants - one in a chirringuito on the beach. They do excellent paella.
From yet another Spaniard: I would highly recommend adding artichoke...it adds up a layer of flavor and it darkens the color of the rice, making it less bright and more appealing.
I am really glad you make videos that consider the home cook, the student, the busy parent, etc. I see too many channels that get too big for their britches and end up being completely unrelatable to my style of cooking. I just want ideas for my dinner Mon-Fri!!!
Thank you for all you do. The emphasis on simplicity is such a valuable aspect of your content.
Valencian fan reporting in! Not the best green beens but Adam that was amazing. Some notes if you want them: Saffron will dissolve normally without crushing.
Lacking the butter beans as you said and the tomato, I think that it tastes different to the tube but you do you (reduces raw helps with color too imo).
Good socarrat man
Those butterbeans are amazing in the paella. Adds a somewhat gritty yet smooth texture to the paella and not an expensive addition to the paella either. Definitely recommend
First video I’ve seen of a foreigner chef that keeps the essence of this plate and don’t make crazy things with it. I’m about to cry. Thanks Adam.
Damn can't believe adam introduced heterogeneity to Valencia all those centuries ago and doesn't even wanna take credit for it, what a guy
I can't belive I'm learning how to cook paella from a youtuber from the USA. Saludos desde España!
Jaime Oliver: this is traditional Spanish paella!!!
* Makes some rice with chorizo in a deep pan and stirs *
Adam: this is NOT traditional paella!!!
* Makes something quite traditional with a few very reasonable changes which most Spaniards would be ok with, explaining what he's learned and what he's doing differently *
That is respecting a culture and a cuisine!! I know it's fun to mock Spaniards for getting so worked up about their cuisine, but in my opinion it's just when it's not done respectfully and showing that you care? There's plenty of bad food and bad cooks in Spain, and plenty of variations to traditional dishes. It's just annoying when people just throw chorizo into something and call it "traditional Spanish". You want to eat chorizo in every meal? Go for it. Call it traditional? Then you're setting yourself up for criticism.
Imagine an US version of chorizo with everything like: A hot dog topped with a hamburger dipped in coca cola, truly a traditional american recipe.
Ramsays was 100% than jamie oliver's
@@Sean-vf7bd Actually, I think "Andouille" is a US version of chorizo. Tastes fairly close to Spanish chorizo and looks like kielbasa.
@@fnjesusfreak I believe andouile is from lousiana cajun cuisine, which is really really complicated to explain, but in short
The "chorizo" we can get in my part is mostly just a paste for some reason, andouile is a solid sausage that is mostly used for certain dishes like gumbo
@@Sean-vf7bd Disgraceful! It's not even deep-fried!
My maternal grandfather was born in Spain in 1893 and legally immigrated to the USA in the 1920s to live out his days until 1983. He made paella often, and he would have had no problem with yours. He didn't use some of the ingredients that authenticity purist claim "must" to be used to make authentic paella. He used what he could get, as I'm sure many from his home area in Spain also needed to do. Use what you can get. His paella was well received, and nobody would tell him that his Spanish paella wasn't authentic, or it likely would have been the last thing that person said for a few days.
On that note of the dish being non-traditional: I think there is absolutely no obligation to stick to tradition when you make a dish. It's for yourself and the people you're serving it too, make it however you like. I know I do. What matters most is that it's good.
I *also* think the distinction matters. There is an additional cultural and historical layer to make traditional food in the traditional way. You're calling up a connection to a time, a place and a people in a way that engages all of your senses.
Both matter. Both are good.
Love the way you word your take and totally agree. It boils my blood when people get offended when people don't make things 100% to tradition. But of course I still do understand the importance of honoring and respecting tradition when it matters...just let people eat what they want :)
The thing with paella is that many people seem to try to emulate it without actually caring about what makes the dish different and good. Of course, there are some hardcore gatekeepers who complain when you change the littlest detail, and I don't thing that's OK, but when checking paellas recipes online you often get videos of people straight up butchering anything that can be slightly close to what a paella is supposed to be. There's a lot of different rice dishes, and all of them can be nice, but if you change like 80% of the process and 60% of ingredients in my opinion it's hard to say it's the same thing.
I have been researching paella for weeks on the internet, for a contribution to our cooking club (I'm single and retired, with time on my hands, and it's the depths of winter here in Canada!). You have convinced me to ignore everyone else and just follow these clear instructions. Thank you for doing this, and double thank you for providing a printed version of the instructions for us amateurs! Seriously, thank you!
Looks amazing Adam. I might try to make this tomorrow, thanks for a more streamlined version of it. Your approach to those traditional recipes is really good nowadays imo, you make sure everyone knows it's not supposed to be traditional and you're making it easier to cook. One of the main reasons I subbed to your channels, I don't wanna clean 11 pans and have food for a whole week :D
I'm from Barcelona I have eaten paella 🥘 Valenciana and I have to say it's just a bit different, but as Valencians say everything else is arroz con cosas (rice with things). In mi opinion you respected pretty much everything with your fast and easy version, the only change I request is instead of adding more water at the end, let the bottom stick to make the socarrat happen (which by the way has to be emphasized on the rat end of the word). And then cover with the moist towel to let that rice cook with the residual heat for about 5 minutes. Love from Spain where I enjoy your videos.
someone really should remind them that "arroz con cosas" is actually a pretty good definition of what paella is. rice, vegetables and whatever vaguely meaty thing you can get hold of. On a bad day it's snails, on a good day it's a water vole or an eel, on a really good day it'll be rabbit or chicken. and then there's all the peeled seafood for the arros del senyoret.
@@samsowden yes but for most of them is like a sacred thingt, it needs to be pure and remain unchanged even if you are allergic to some ingredient or simply because you don't like it. Not all Valencians are so obsessed , but the ones who are really make a lot of noise.
@@wouku Paella was invented by poor working class Spaniards who combined whatever was readily available to them with rice. People who act like there's only one way to make a Paella are missing the point of the dish. What makes a Paella actually a Paella is the technique more than anything. Paella literally means "frying pan" in Spanish and the act of frying the rice in a wide flat pan for that crispy bottom or "soccarat" is what separates it from rice with things (which is ironically what paella is).
Germans just call it Reis mit Scheiß (Rice n' Shit)
@@pockit5107 well paella means different things here, in Spanish is the dish itself, in Catalunya where I live we call paella in Catalan to the frying pan, but in "Valencian" designates only the frying pan used for cooking this dish.
And also think the same, I'm more into the technique side that the actual ingredients, but...
Im from Valencia, let me tell you that might be the best aproximation you can do in a tradicional pan. As usual wonderful video, its obvious that you put the time and effort to make it as good and accurate as possible. Thank you Adam for your videos.
Espero no lo dirás en serio. Os están pagando por dejar estos comentarios?
@@alexiveperez4687 Y que quieres que haga el pobre, si le faltan la mitad de ingredientes. Obvio que no lleva cebolla ni ajo, las judias tampoco son del mismo tipo y etc. Pero considerando los productos a los que se puede acceder allí no me parece algo descabellado. Si te lo hace un español es un sacrilegio porque aquí hay medios, pero pensando que es 'murica, es lo que hay...
@@albertobuj4021 El problema no son los ingredientes. Es la técnica. Es un arroz mal hecho. Se puede hacer un buen arroz con cualquier tipo de ingredientes. El problema es que este tío no sabe cocinar arroz.
@@alexiveperez4687 Que ves mal el su técnica de cocción? Más allá de haberlo hecho en una sarten y no en una paella, ya que es el punto principal del video.
@@albertobuj4021 El arroz está pasado en la capa inferior y poco hecho en la parte superior. El grano no tiene el brillo que debe tener un arroz bien hecho. Se ve que no sabe a nada.
I love how Adam takes traditional dishes and adapts them to the regular household kitchen
Spanish here!
As Adam said this is not traditional paella, but I think it's very good, specially for a quick meal!
If you otherwise want a more traditional paella recipe in English, there is one in Jaime Oliver's channel which I deem pretty good :D
this one "How To Make Spanish Paella | Omar Allibhoy"
The jamie oliver one is a fucking embarrassing, a fucking mistake and he should be ashamed of it.
I am not a big fan (or at all as a matter of fact) of Jaime Oliver. His recipes are not just not authentic (as Adam says "you do you") but they do not come very good. If you are a seasoned cook you just look at some recipes and you know. I tried a few and came up disappointed. He is a very "British cook" in the worst sense of that phrase. And I mean there are legions of great British cooks, and lots of British recipes, that are great but Jamie Oliver is so NOT my guy. Just my personal opinion.
@@233BlackAngel yes
@@agnespn3670 I agree, I also do not like Jaime oliver. But this video is pretty accurate for a traditional paella and Jaime is not even the one cooking it, as someone mentioned in the comments before. Just give it a watch if you are interested, it is a nice video if you want a more traditional paella.
Man, after binging most of Ragusea's videos, I went on a separate paella-recipe video binge and lamented that Adam hadn't done one (yet). Thrilled that this has been rectified.
I had a great paella in Valencia about 2.5 years ago. One of my favorite meals when I was in Spain. THis version looks dope as hell and actually manageable for me, speakin as a boi living in south eastern Minnesota lol
I'm from Valencia and this version looks tastier lmao
@@babel_UV maybe because i am not from valencia and am not sure when I will return (but I for damn sure want to go back because I fell in love in Valencia), I crave the real deal. Plus I fell in love with Turia haha. But hey different strokes for different folks haha.
@@matthewkoslow3221 even tho not as popular, be sure to try Valencian seafood rices. Arros al senyoret and arros negre are delicacies.
I agree with @Babel Tebera those 2 rice dishes are amazing. I actually líke arroz negro more than tradicional paella
@@babel_UV You are not from Valencia. This rice looks absolutely disgusting. Who are these bots paid to pose as Valencians? Lol
8:26 “My paella doesn’t threaten yours.” LMAO
That paella is probably better than the one you can find in lots of restaurants in Spain, so good job, quick and nice!! 😄
Indeed!! I strongly recomend never ordering paella at a restaurant in Spain unless its specialized in paella. You can ended up eating just yellow rice with things. Adam's rice was perfectly cooked and i bet the taste pretty good :-)
@@violeta9939 Nicely put. I can imagine going into a restaurant where the paella was translated into English as 'yellow rice with things.' 😂
@@violeta9939 Yes, especially in touristy places where they sell those plastic pre-made paellas... 🤮
No its not. It looks absolutely effing disgusting.
@@alexiveperez4687 For a person that can't find the exact proper ingredients and doesn't have a "paella" to cook it properly, it's pretty good, c'mon! As I said, better than the one the some restaurants in touristy places serve! I don't think you know what disgusting means... Maybe that's not the most traditional paella in the world, but it's not disgusting. I don't know why people can't be more positive. Instead of saying is fu*** disgusting, you could enlighten us and tell us what to do to improve it and give a positive criticism, but instead of that, you just tell us is shit... Great...
From Spain... Totally aproved and loved that socarrat bit and the way you controlled for it
Hey Adam! Can you do a video on making making on sushi? 🍣
Sushi is all about practice. There's a reason sushi chefs train for years. Not something you can teach in a video.
So be messy, be ugly, have a good time and don't compare your rolls to the pros.
Look at that. The mother of our Filipino Arroz a la Valenciana.
It's fascinating how different hispanic colonies once made variations of this recipe.
This is awesome, Adam! As a Spaniard i love to see this kind of recipes in foreign channels and yours is a perfect weeknight version (although I'm not valencian so I can't give you the official seal on that).
But I'd really really really love to see you making the typical dish from my part of Spain: "Asturian fabada". It's not the fanciest thing (as most of the dishes from Asturias) but ask any other spaniard and I'm pretty sure that, regardless of where they are, they will tell you that asturian food is top tier in Spain!
I tried this dish exactly like your recipe. I'm no cook and this was my first attempt to get out of my comfort zone and OMG it came out delicious. Thank you Adam.
No one should bash you for this paella, you have followed the recipe as well as you reasonably could. I'd say that was really tasty as is.
My preferred meat in paella is rabbit, btw, but I don't have it often.
Big props for emphasising the socarrat!
Incredible recipe, reminds me of the famous recipes of the incredible Spanish chef know as "Papi Oso"
I love the originality of this older style of videos from this channel
Thanks!! I remember seeing my aunt prepare a GIANT paella for my uncle’s birthday a few years ago, and I wanted to do something similar - but not nearly as much as she had made 😭
2:33 -- Poor Adam looks like a bare-knuckle boxer with his mangled hands after that unfortunate oven attack 😂
What happened?
I watched this and realized I had most of the ingredients, so I made it this weekend. I'm VERY happy with it! I think this is a new regular in my menu rotation.
Why would we lose our heads over this? I'm a Spaniard and this looks delicious! fantastic job!
Just look at other videos of adam
As an iranian , the largest producer and consumer of safron . I must point out using mortal pestel and boiled water (not microwave) and not using alcohol during extraction makes a huge difference in both color , smell and durability of safron .
Thank you for great video
Spaniard checking in here. I second everyone else's commendations. In our house in the states, we have had to incorporate the idea that a paella is really more about what you have available than a very specific and sacred recipe. Your treatment of each element as important, but able to be changed is incredibly faithful to the household kitchen philosophy you would see if you we to visit any of us, in Spain or abroad. You gotta use what you have, if you have to use fake saffron (basically yellow food dye) then go for it. As long as you enjoy your rice pan casserole and you added some other ingredients, then you've got the spirit of the thing! Enjoy it. Share it with friends and family. Disfruta!
Hola, estoy buscando el comentario de Alex
I have been binge-watching all of Adam's videos for the last month and a half, and I think this might be my favorite UA-cam channel. I'm not even someone who cooks all that much, I just enjoy the food science. I like seeing where things come from, how they're made, why they're made that way, and what chemical reactions are or are not happening. Adam Ragusea and Viva La Dirt League are probably my top 2 favorite channels on the entire platform.
1:34 White wine makes its appearance
yea
as a seinfeld fan here I just want to thank you for showing a simple recipe that is an orgiastic feast of the senses
Thanks for talking about options for a vegan version!
0:40 "If you need more food, you can double my quantities" - these are the insights that keep me coming back to this channel
Sir, you nailed the pronunciation of "socarrat". Also, I would deeply disagree in considering Paella Spanish' national dish. Paella is famous around Valencia and the south, but in northern Spain you'd never had Paella if it wasn't because of the tourist culture of foreigners asking for it all around the country. Tortilla de patatas, that I think you did a while ago in this channel, is much more common around the whole country, and virtually every mother in Spain makes the best tortilla in Spain, but more than half the population in Spain never did a single paella in their life.
I'm sorry but he didn't nail socarrat at all. The tonic vowel is at the end, socaRRAT
@@oriolopocholo joven, mira como lo dice en @7:25... lo clava.
@@Siorc ni de broma
@@Siorc Dice sócarat con acento en la o y erre floja, me parece que no te dedicas a afinar pianos precisamente.
Lol ni de coña lo pronuncia bien, madre mía
Thank you - you legend! Working on my Galician style cooking skills.
For the wider crew: small note about alliums (garlic and onions, in this case) - let them air, for at least 10 minutes, once chopped. It helps them to 'breathe' and release some of the sulphuric compounds. Fly net on, if needed - depends on your climate and country. Just let them sit safely and hygienically in air, for a while, before frying...it really helps. Don't leave them out too long...they'll air-dry out in about 30+ minutes, depending on the water content and air temperature/ humidity.
Side note: I'm so grateful for tinned beans, for my vegan crew. And we can pre-prepare most of the dish without the meat, if you have a mixed table. I love paella. It's gorgeous.
I'm gonna be super judgy here because I used to live in Valencia. Well done! I've seen peas more frequently than green beans, especially for paellas at home.
Socarrat is pronounced so-kah-RRAT.
If you ever come to Valencia by chance I highly recommend you take your time to have wood-fire cooked Paella.
Finally a convenient way to make it for just me and my girlfriend. Thanks!
Instead of lime, my family usually does drops of D'elidas, a brand of local hot sauce. I almost cant have paella without it. (Anything vinegar based would work amazingly)
I was just thinking I don’t like things that citrusy, but I’d totally go for a vinegar-forward hot sauce! Does your family prefer green or red (or perhaps the rarer yellow hot sauce)? Edit: hey, it is a yellow hot sauce! The only yellow hot sauce I’ve tried was a “Caribbean” Scotch Bonnet sauce and that was a bit fruity rather than vinegary, but I definitely liked the “middle ground” between the sweetness of red and the tanginess of green. How acidic is D’elidas?
I enjoy having a drink and watching your videos as much as I enjoy making your recipes or my own twist on them. You and Chef John have done as much or more for us plebes’ food prep as Julia Childs ever dreamed of.
Italians when Adam makes a non-traditional Italian meal: NOOOOOO YOU CAN'T DO IT LIKE THIS, YOU SHOULD DO IT LIKE MY GRANDMOTHER DOES
Spaniards when Adam makes a non-traditional paella: it may not be what I'm used to, but it looks amazing!
The amount of research and effort that you put into your videos is really astounding! As a spaniard, I feel it is important to say that I do not feel even slightly offended by this video, not going to lose my mind about this :) Great job Adam!
My brother in law is from Alicante, he cooks a really killer traditional paella and often treats me to eat it, man i love the dish. I feel kind of sad you didnt include 2 of my favorite things, the rabbit and the garrofon (dunno how they are called in english) beans.
He also cooks a great "arroz a banda", an awesome "arroz negro" and my favourite the "arroz al horno", foreigners often only know about the paella, but Valencians have a whole lot of awesome rice based dishes i recomend to anyone who wants to have a great meal.
Hahaha I thought I was the only one sad at the lack of garrofón and rabbit :-)
Literalment factors
Garrofon beans are referred to as Lima beans.
He literally said it was gonna be untraditional and user-friendly. No one eats rabbit in America.
@@rupincr6082 Little far to say that no one eats rabbit in America.. It's not common but it's certainly not correct to say that no one eats it.
My Parents and entire family are Valencian, and I approve of this paella recipe.
Looks great! I’d personally go with no less thighs, since I dislike switching between a spoon and my fingers while eating a dish.
Thanks Adam!
Boneless*
Adam is here to save me time thinking about what Im going to eat tonight,
Thank you for making my cooking easier, much love!
As a Spanish I can say that your paella is not bad for an American, good job
I like your version/take on Spanish dishes, it's clear that you have researched and understood what makes the dishes good, hope people are not too assholes and that you keep doing them.
Not criticising at all! Great video. I remember when I went to Barcelona, they ranted and raved that Paella was their culinary claim/specialty. And when I was in Valencia, they did the same but with Fideua. The Fideua had little elbow macaroni instead of rice. Take it as you will!
Actually both paella and fideuá are from Valencia :)
Yeah idk why people from Barcelona act like they own Paella when it's from the Valencian community ;)
@@alvileg From Valencia proper actually. Don't get us started.
I guess someone with bad English (or no culinary knowledge) was claiming that was the restaurant specialty, not Barcelona's.
Wow, as a Valencian I have never seen a foreigner show such genuine awareness of the details of a traditional Paella. Kudos to your work and fine research. This is is much better than many Spanish "authentic" recipes. The only mishap, no onion in the "sofrito".
He used a shallot.
DONDE ESTAS ALEX
I just made this tonight.
Absolutely amazing. Genuinely, stupendously, delicious.
I could not possibly give this enough praise.
Thank you Adam, for the small but significant improvement you have had on my and many people's lives
I WAS WAITING FOR THIS LITERALLY SINCE AN HOUR AND REWATCHING YOUR PREVIOUS VIDS LMAOO HUGE FAN BTWW
Awesome Paella, as another of the Spaniards dudes here, I must tell you that is impressive the Paella you did. Good choice of ingredients, the socarrat, and all the knowledge regarding the traditional dish and customs. I almost cry of happiness when I saw you didn't put chorizo, avocado and other things like that xDDD
There isn’t a “real traditional” paella, every family has their own way of making it.
Yours look fabulous
As a spanish i just want to take my eyes and put them in my eyes, would be more grateful to see this. Just kiding, best paella video ever seen by a non spanish person
Very good paella, one of the best I've seen in English.
By the way, I would not call it "national dish". It is an uncommon dish in Northern Spain. A good natonal dish probably would be "Spanish Omelette" (Tortilla de patatas), you can find it in every house and bar/restaurant of Spain.
Or call it Valencia's national dish
He's done a video for Tortilla Española before too, I tried it and I thought it was pretty nice! I’m not Spanish and have never been to Spain though so feel free to take my opinion with a grain of salt
Maybe I’m reading too much into it after watching his knife technique video or maybe it was deliberate but either way I love that Adam shows the mincing of the shallot in a slower speed first before he speeds it up so that it doesn’t give the impression that you have to mow through everything super fast.
Fun fact: saffron is the most expensive food item in the world. I’ve seen it sold at prices that work out to over $5,000 a pound.
I think the ad for Square Space "My paella doesn't threaten your paella" is an instant clasic! I literally LOLed!🤣
Looking good! We Valencians can be quite defensive with our Paella, so get ready to some critique on some ingredient choices, although you didn't call your paella 'Valencian Paella' in the title so you should be excused.... Sort of
Some quick things:
Traditional paella does not have pork, onion, and pepper. Surprisingly enough, yellow food coloring is often used instead of saffron. The traditional paella rice is bomba rice round shaped, and in between arborio and normal rice when it comes to broth absorption. Also, I'm not sure if the lemon is traditional.
(socarrat is pronounced soh-kah-rat)
Dios el vídeo del comidista con colorante, aquella sección de comentarios era una locura
No, no porta ceba.
@@caphikoki per aixó he dit que no es un ingredient tradicional, peró Adam tampoc ha dit que fora una paella Valenciana 100%, es la seua versió, i, sincerament, m'agrada com es veu.
As a Valencian, would you say that Navarro is a good place to have paella? When I was in Valencia, that is where I had it and it was divine, but i am not sure if it is a local place or a more tourist trap.
People who are defensive about food are morons. Thankfully most people aren't, otherwise there would be no food evolution and experimentation.
Be careful Adam, over in the Sorted food channel, that made a Paella burrito, which made the news over in Spain, crucifying the guy who made it.
For the serving size family needs, I would likely convert this to a rice cooker version. Saute the ingredient, throw it in the pot, saute the next ingredient. When I do claypot rice in it, it tends to make the crust by itself as well.
I know you are trying to get "close" to the tradicional paella and the recipe sounds pretty good. I am really happy to see how you made it quick and easy. You even cooked the rice perfectly and knew how to make socarrat!
However, I suggest you try the dish with the following changes for the best Valencian experience (considering the Spanish counterparts do not exist where you live)
- do not use garlic, peppers nor onion. Paella has none of that. The pectin that they leave in the liquid makes the rice softer and mushier. Valencian paella is pretty dry compared to other recipes, but still good thanks to the oil, tomato and beans.
- add a couple white beans. In Valencian paella there are a special kind of bean called Garrofón.
- sprinkle with a LITTLE rosemary before simmering.
- tomato paste is alright but fresh tomato grinded in a blender with some Spanish paprika powder makes a really big difference.
- you can boil the meat during at least 30-45 minutes and the water will turn into chicken broth. Add water if needed.
Please do not mix fish nor seafood with this dish.
If you ever come to Spain, I'd love to show you what a real valencian paella really means for us! For starters, most people I know cook a big paella for a big group, the whole family sits together and eat from the paella (usually the adults, not everyone reaches sometimes ). Usually cooked outdoors, Sunday is a day in the countryside with your friends or family, you take turns to take care of the fire, and the master paellero gets beer and aperitives delivered while cooking.
Would make a great video too.
Ah, la picaeta que dura desde la arrancaora fins a que ix la paella de reposar i al acabar et quedes hasda despuix de berenar.
I was waiting for a paella recept from Adam Ragušea.
However, I would add pimentón aka smoked paprika and refrain from adding white wine, and just use chicken stock infused with saffron for my liquid.
Yeah from someone who’s eaten a lot of Spanish food and has many Spanish friends you’re not far off. It’s a thumbs up from me
Yo solo vengo por el comentario de Alex, ¿donde está?