Yes!!!! Saffron is the best flavor…but just too costly, still look delicious to me Thank you Morgane for sharing the video with us…👌👍😋 You had a very beautiful family
I love your udon noodles making on UA-cam. You are very talented especially to make a Spanish rice called Paella. Will try your Paella recipe. Thank you Morgen. You are living in UK?
@@MorganeRecipes you have a great place with a pond or lake close to your house. You always look so happy, your recipe is very detailed. I make your Chinese crispy chicken pie, is for advance cook not beginners. Is so good and very crispy the next day. I reheat in a cast iron skillet. Thank you for sharing. Will make the beef filling. ❤️
Thank you for the recipe …very creative ! In Spain we say “there are as many paellas as cooks that cook them.” I wouldn’t use the fish, though, and add some artichoke and green pole beans. Anyhow yours looks very tasteful. By the way, Paella is pronounced like “paeya” not “paela”. 😊
No safron = no paella. It is - even in its low - one of the most importent ingedients. No yellow dye (!!!!); some curcuma additionally (!) is only for color. Normally saffron is aded in much to low an ammount to affect taste because of high price. So few notice the difference (outside spaniards at least i hope) But farming saffron is quite unproblematic in warmer climates, some 2-3m² area will suffice if you do ot use it every day. The harvesting is not that much work shown everywhere, some week harvesting the flowers and pucking out the stames in the morning. After midday they re dried up somewhat already. Some unspecified generic "fish fillet"? You need kinds of rather expensive kinds fish not easily disintegrating into a mush....
As you said, to notice the safron for such a paella, we should add a lot. If the fish fillet disintegrate, it will still bring a good fish taste to the recipe. Thanks for your comment.
Amazing detailed instruction, super!
You made it look so easy to cook. Will try it soon! Thank you!
Thank you, very detailed video and recipe!
that looks incredible, thank you for sharing
Thanks for sharing such recipe in details. It is best I have ever seen
I'm trying your recipe this weekend, it looks absolutely delicious! Great instructions and details 🙂
Love it, thank you
Very thorough explaining. Thank you
Thank you!
I’m making your Paella’s recipe this morning( I did used the real saffron) absolutely delicious👌🥰👍
Thanks you Morgane 🙏🙏🙏💕
Love all all your videos
Super !
Thank you!
That’s a lot of work! Looks delicious.
Yes!!!!
Saffron is the best flavor…but just too costly, still look delicious to me
Thank you Morgane for sharing the video with us…👌👍😋
You had a very beautiful family
Thank you!
Your Welcome 🤩
SO MUCH DELICIOUS RECIPE ,, BRILLIANT ,PERFECT COOKING OF YOU ,, GREAT SHARING 👍👍💓
Thank you!
tu prepares trop bien , tu devrais ouvrir un restaurant , best wishes from atlanta
Aww, is that your husband? Nice of him to make a cameo, lol. He’s a lucky fella and you have beautiful family!
THANKS !
Yes, he is my husband and also the cameraman!
Thank you. Very well
Done.
Next time, I will be the camera man and my reward is the dish of the day! OK Morgane?
I'd love the bottom of the pan
I love your udon noodles making on UA-cam. You are very talented especially to make a Spanish rice called Paella. Will try your Paella recipe. Thank you Morgen. You are living in UK?
Hi, I'm living in France.
@@MorganeRecipes you have a great place with a pond or lake close to your house. You always look so happy, your recipe is very detailed. I make your Chinese crispy chicken pie, is for advance cook not beginners. Is so good and very crispy the next day. I reheat in a cast iron skillet. Thank you for sharing. Will make the beef filling. ❤️
i have always wanted to try and make paella , but the cost of the ingredients just turns me off. Is there a poor man's version out there somewhere?
Instead of saffron, we use turmeric in the Philippines. Saffron is very expensive.
Thank you for the recipe …very creative ! In Spain we say “there are as many paellas as cooks that cook them.” I wouldn’t use the fish, though, and add some artichoke and green pole beans. Anyhow yours looks very tasteful. By the way, Paella is pronounced like “paeya” not “paela”. 😊
Thank you very much for the pronunciation lesson !
❤❤❤
No safron = no paella. It is - even in its low - one of the most importent ingedients. No yellow dye (!!!!); some curcuma additionally (!) is only for color. Normally saffron is aded in much to low an ammount to affect taste because of high price. So few notice the difference (outside spaniards at least i hope)
But farming saffron is quite unproblematic in warmer climates, some 2-3m² area will suffice if you do ot use it every day. The harvesting is not that much work shown everywhere, some week harvesting the flowers and pucking out the stames in the morning. After midday they re dried up somewhat already.
Some unspecified generic "fish fillet"? You need kinds of rather expensive kinds fish not easily disintegrating into a mush....
As you said, to notice the safron for such a paella, we should add a lot.
If the fish fillet disintegrate, it will still bring a good fish taste to the recipe. Thanks for your comment.
Piliipino. Dishes. Balensyana.
Is too much oil
Not authentic 😢
thats not paella, stop promoting something that it is not!!!
I should call the police!
Balla desastre de paella no tiene ni idea de lo que hace