Well done sir! I’ve been making Paella on my Weber kettle for 15 years and our techniques are almost exactly the same. And I love your advice: that you have all the ingredients prepared and laid out to go. I also share your thoughts on “authenticity” (which is a myth to begin with). No two restaurants in Valencia or Barcelona make it the same, so why worry about that. Cook what feels right to you and you will always be satisfied.
Hi John, Wondering what the setting or opening is at the bottom of the kettle regarding airflow, is it fully open, or half or even less to help control the heat dueing the cooking process - looks brilliant by the way
Cheers. Sorry about the noise. I actually did this video twice. But the neighbour decided to grind two days in a row 🤦♂️. No I just used the Weber as a heat source. But when I put the mussels on I put the lid on for few mins. 👍
Bloody hell chris. I had done this video the day before and scrapped it because of the noise. So I did it again following day and he started again. Had to push through 😂.
@@johnmattioli6287 Well I made it last night on the grill for the first time (and learned that my coated handles were not heat proof - lol). Turned out AMAZING - thanks for showing me how!!
Thanks for the great video. I’m totally excited. I collect Cast Iron, and yesterday I found a holy grail of Skillets. A 1950’s #20 Hotel Pan. 24” skillet, fits like a glove inside my large charcoal Weber.‘ Can’t wait. 🧑🍳
I know I’m so sorry for the noise. I actually did this video the day before and the noise was worse. So I repeated it the following day. And the Neibour started again. I was committed and I just didn’t have it in me to do it again. Maybe soon I’ll do another version 🤷♂️👍
Never make it again I can’t watch you make such a mess of a fantastic dish. Lesson 1 no onion lesson 2 seafood last 3. Don’t stir after rice 4. Cook chicken to brown 5 add seafood after rice is cooked. Please don’t do this again you made a big mess if I was Spanish I’d be offended
You're a very specialized kind of asshole, to be telling someone else how to cook. I've made a ton pf Paella professionally, learned it from Michelin starred chefs, nd I can tell you a few things: Plenty of cooks in Valencia will use onion or more often shallots as part of the sofrito. It is argued about, but it is definitely not in any way a 'sin against paella'. Secondly, you add your items according to how you want them to finish. Squid for example must be cooked in under 45 seconds or over 45 minutes to be tender, shrimp placed on top of rice will cook extremely slowly, as will mussels in the shell. Furthermore, you want them to exude some of their juices into the rice during cooking, it's literally part of the dish. Thirdly, you don't cook the chicken to a crust because then the exterior will be drier than your GFs panties after listening to you pontificate on things you do not actually understand. Fourthly you stir the rice until the stock has reduced to the correct amount. This is done by feel and experience. Adding extra stock will require that the rice mix be stirred for a few minutes but also improves the concentration of flavours, and the amount t of gelatine that will form the soccorat at the end. if you have misjudged the heat, you can rescue a paella by quickly turning over the parts affected, and this is again done by feel. Fifthly, grow the hell up, and before you criticize someone else work, know what the hell you are talking about you whingeing little cretin.
One of the best "mise en place" set--ups I have ever seen for paella. Very professional!
Looks great!! I really enjoy your little one’s comments on how good it smells.
Cheers Matt. It really does smell so good while cooking this. Kids have fun 😂
Well done sir! I’ve been making Paella on my Weber kettle for 15 years and our techniques are almost exactly the same. And I love your advice: that you have all the ingredients prepared and laid out to go. I also share your thoughts on “authenticity” (which is a myth to begin with). No two restaurants in Valencia or Barcelona make it the same, so why worry about that. Cook what feels right to you and you will always be satisfied.
Cheers mate. Yes I definitely agree. Apologies for the noisy Neibour with his grinder going. 😂👍
Looks bloody awesome I’ll be giving this a crack, thanks mate!
Cheers Donny. Give it a go mate. It’s a family pleaser. 👍
What size is the paella pan?
what's the terrible buzz saw noise in the background? Otherwise the tips and cooking is great. thanks!
I’m impressed John 👍 good stuff
Thanks mate. Good fun this one. 👍
Hi John, Wondering what the setting or opening is at the bottom of the kettle regarding airflow, is it fully open, or half or even less to help control the heat dueing the cooking process - looks brilliant by the way
Cheers David. Yes open top and bottom. Not chasing any specific temps on this one. Just raise off the grill if it gets too hot. 👍
Great video. Did you put the lid on the kettle at any point, or have the lid off the whole time?
Cheers. Sorry about the noise. I actually did this video twice. But the neighbour decided to grind two days in a row 🤦♂️. No I just used the Weber as a heat source. But when I put the mussels on I put the lid on for few mins. 👍
@@johnmattioli6287 thanks mate. Great stuff 👍
🎶 and the meat goes on... 🎵
LOOKS Great thank you but the Construction noise - man - lol
Bloody hell chris. I had done this video the day before and scrapped it because of the noise. So I did it again following day and he started again. Had to push through 😂.
@@johnmattioli6287 Well I made it last night on the grill for the first time (and learned that my coated handles were not heat proof - lol). Turned out AMAZING - thanks for showing me how!!
Yep I learnt pretty quick that they get hot. 😂. Glad it went good. 👍
Thanks for the great video. I’m totally excited. I collect Cast Iron, and yesterday I found a holy grail of Skillets. A 1950’s #20 Hotel Pan. 24” skillet, fits like a glove inside my large charcoal Weber.‘
Can’t wait. 🧑🍳
😂😂 I know. I had committed to the cook the day before and it happened on the Sunday also. 🤦♂️
Too much noise going on and you are going in and out on your audio of what's going on. Thanks nyway.
I know I’m so sorry for the noise. I actually did this video the day before and the noise was worse. So I repeated it the following day. And the Neibour started again. I was committed and I just didn’t have it in me to do it again. Maybe soon I’ll do another version 🤷♂️👍
What is that annoying sound in the background
Mate my apologies. I did that video three times. And my neighbour decided to grind all day. 🤦♂️ I just couldn’t do it again. 😂🤷♂️
Never make it again I can’t watch you make such a mess of a fantastic dish. Lesson 1 no onion lesson 2 seafood last 3. Don’t stir after rice 4. Cook chicken to brown 5 add seafood after rice is cooked. Please don’t do this again you made a big mess if I was Spanish I’d be offended
You're a very specialized kind of asshole, to be telling someone else how to cook. I've made a ton pf Paella professionally, learned it from Michelin starred chefs, nd I can tell you a few things: Plenty of cooks in Valencia will use onion or more often shallots as part of the sofrito. It is argued about, but it is definitely not in any way a 'sin against paella'. Secondly, you add your items according to how you want them to finish. Squid for example must be cooked in under 45 seconds or over 45 minutes to be tender, shrimp placed on top of rice will cook extremely slowly, as will mussels in the shell. Furthermore, you want them to exude some of their juices into the rice during cooking, it's literally part of the dish. Thirdly, you don't cook the chicken to a crust because then the exterior will be drier than your GFs panties after listening to you pontificate on things you do not actually understand. Fourthly you stir the rice until the stock has reduced to the correct amount. This is done by feel and experience. Adding extra stock will require that the rice mix be stirred for a few minutes but also improves the concentration of flavours, and the amount t of gelatine that will form the soccorat at the end. if you have misjudged the heat, you can rescue a paella by quickly turning over the parts affected, and this is again done by feel.
Fifthly, grow the hell up, and before you criticize someone else work, know what the hell you are talking about you whingeing little cretin.