Listen people, understand that there is no such thing as a wrong recipe, there are recipes that are just unfamiliar to us. This for example, a lot of you are going "ooh, ah, wonderful" while I'm sitting here getting bored and thinking, I would never waste this much time and effort. There is no such thing as a 'THE recipe' because culinary evolution relies on people over time tweaking ingredients to their taste, and that's what makes cooking one of mankind's greatest inventions. Infinite variations on a theme. Anyway, this is not how I make paella.
I have seen many paella videos & yours is absolutely amazing! You really took the time to build flavor for each ingredients that went into your recipe. I can imagine the taste of this will be so delicious. Thank you for sharing this recipe.
As I observe all the Chef who cook Spanish Seafood Paella showing in youtube... No doubt about it you're the best I saw how to make Spanish Seafood Paella...absolutely correct ! You're a good Chef Arvie you're my idol... My Master Chef ,!!! (y) ☝👍👍👍🇵🇭🥰😁😍💟🇩🇰a
Ok... The idea with the vegetable/fish stock was pretty good, except that the garlic was likely burned. After that the dish looked good if the customer is ok with uncooked rice.
Save a few steps by using a good quality store bought vegetable stock, bring to a simmer add prawn husks, saffron, mussels. take the mussels out when they open, set aside, easy. fry the proteins only enough for colour, set aside, add back the the same pan just before rice is done, cover bake for the last 10-12 min. Basically the same amount of work as risotto if you're doing a protein with it. Still work - but worth it.
Old world recipes are so flavorful yet simple, why over complicating something so much? + I doubt it’s as good as a regular paella. I’m not saying it’s bad, I just don’t understand the concept of adding 2 dozens of ingredients and calling it paella
I was thinking the same. This is a traditional one pan meal, this was way too complicated. If i need to do all these steps, I rather buy it. So much cooking to make a paella with calrose rice 🤣. If you are spending all day to cook this you may as well use the correct rice for paella
Over complicated, unnecessary steps. Why cook the seafood before? It really doesn't take much to cook them with the rice. Chorizo probably overwhelmed the saffron.
Hi thanks for your feedback, sorry to hear about your experience. Kindly use other browsers or device as this is the first time that I hear about playback issues. Thanks!
@@darrendanger6853 puedes poner lo q qieras pero ya no es paella valenciana. Despues de 10 años haciendo paellas en Valencia y siendo valenciano yo creo q algo se. Pero si qieres ponerle chorizo ponle chorizo, y morcilla tambien
Yeah, cry me a river. Paella _IS_ arroz con cosas, whether you like it or not. Besides, the real, authentic paella valenciana is ok, but nothing to write home about. I ate much better paella in Andalusia 😘
Why is there always someone like you on every video. There's no right way to do anything especially cooking. People from the same street can cook the same dish differently let alone the entire country so stfu.
@@ryunamekazi6443 pues entonce no se puede llamar paella (eso no es paella) .. si no arroz con cosas ..bueno no se. ni lo que es ..es un invento raro.. por mevv jajajaja
@@ryunamekazi6443 recipes extist for a reason. You want to innovate? Fine, call it whatever you want, but not like the original because the original has a recipe. BTW, a recipe is how to cook something the right way. You don't like it? Your problem.
Probably too late to get your attention but is there a paella recipe on YT you like? I made one the other day, but just kind of winged it, curious how it isupose to be
Yes it is and yes it does. FYI, There are as many paella recipes as there are Paella Pans, both indoor and outdoor versions. This one is particularly good for an indoor kitchen and a 12" chefs pan. The yield is perfect for 4 people or two hungry ones.
so many wrong things I've never seen in any type of spanish paella, first the stock: if used we never use herbs nor vegetables or tomato, not fried only boiling some fish or the heads and rasps is enough very light stock . The chorizo makes me painfully cringe, its a big no in any spanish paella. then the mussels and the shrimps are added at the end, cooked with the final liquid and vapor of the paella. Last the sofrito is not well performed here..the onion must be more fried before adding the other things and the tomato must be a lot more reduced and added after the vegetables.
Sorry lady but this is not a paella, you can call it. You waste lot of time as the paella you cook all together not separate like you did, the seafood you boiled together so you can use the stock later. Sorry not for me.
@@darrendanger6853 The stock is absorbed by the rice as would be water. The onion, upon being exposed to water, produces a mild form of sulphuric acid that deteriorates the texture of the rice.
@@chrisgonzalez1030 Nonsense - the sulphuric acid you speak of is created when the onion is sliced. The many compounds combine to create the acid. Cooking neutralizes this and creates sugars aka the Maillard reaction. If you’re a chef, you know this. Does Risotto taste bitter to you?
@@darrendanger6853 The Sulphuric Acid is formed when the sliced onion hits the water. I'm not a chef but I've run full teams of up to 14 chefs in different restaurants, and this in Spain, where, believe me, they know how to make Paellas. I've supervised hundreds, and they have nothing to do with Risotto...
@@darrendanger6853 Nothing to do with the taste but with the texture. I'm not a chef, but have employed large teams in restaurants of mine and where I have worked and supervised hundreds of Paellas with a variety of great Spanish chefs. A Paella has absolutely nothing to do with Risotto.
nice video, but all wrong. need proper pan to cook with, and all your b.s. pre-cooking wasted time, maybe you should invest in time on how to cook paella the right way. but good on you for trying , I'll give you full credit for that , I would never make a paella this way, its an insult to Spanish way of cooking
Very delicious. I learned something that I plan to do something like that later. Sending support. Big thumbs up
Thank you for sharing your recipe
Looks wonderful!!
Great video and the food looks amazing
Listen people, understand that there is no such thing as a wrong recipe, there are recipes that are just unfamiliar to us. This for example, a lot of you are going "ooh, ah, wonderful" while I'm sitting here getting bored and thinking, I would never waste this much time and effort. There is no such thing as a 'THE recipe' because culinary evolution relies on people over time tweaking ingredients to their taste, and that's what makes cooking one of mankind's greatest inventions. Infinite variations on a theme. Anyway, this is not how I make paella.
HE'S D KING OF HIS KITCHEN-VERY DETAILED WAY OF COOKING BRAVO WAITING FOR UR RECEPI 😂😂😂😂😂 SHARE
This looks so delicious and juicy. 😍 I love the quality of the video, keep up the good work sis.
Thanks sis for dropping by, really appreciate it😘
Delicious recipe....
😁yum yum!!!
This is really interesting recipe... I will definitely try this.
I have seen many paella videos & yours is absolutely amazing! You really took the time to build flavor for each ingredients that went into your recipe. I can imagine the taste of this will be so delicious. Thank you for sharing this recipe.
that's not paella. It's rice with things
You have no idea, and never eat a real paella....good luck
All good Arvie nice seafood paella very creative but have you got a Spanish paella with chicken and seafood?
Go to Spain and watch them
Make this great dish
Less is more
Watching here
As I observe all the Chef who cook Spanish Seafood Paella showing in youtube... No doubt about it you're the best I saw how to make Spanish Seafood Paella...absolutely correct !
You're a good Chef Arvie you're my idol...
My Master Chef ,!!!
(y) ☝👍👍👍🇵🇭🥰😁😍💟🇩🇰a
nice editing sis!!🔥
you deserve more views..
looks delicious padala mo naman dito sa U.S.
Hello po waiting for your new recipe
Ok... The idea with the vegetable/fish stock was pretty good, except that the garlic was likely burned. After that the dish looked good if the customer is ok with uncooked rice.
did the paella take a week tor more o make thats tooooooooo much work
I’ve done it. It’s great! Sure it takes work but not a week! 😂😂
Save a few steps by using a good quality store bought vegetable stock, bring to a simmer add prawn husks, saffron, mussels. take the mussels out when they open, set aside, easy. fry the proteins only enough for colour, set aside, add back the the same pan just before rice is done, cover bake for the last 10-12 min. Basically the same amount of work as risotto if you're doing a protein with it. Still work - but worth it.
Totally agree, this would have to be one of the most convoluted recopies I've ever seen.
Old world recipes are so flavorful yet simple, why over complicating something so much? + I doubt it’s as good as a regular paella.
I’m not saying it’s bad, I just don’t understand the concept of adding 2 dozens of ingredients and calling it paella
I was thinking the same. This is a traditional one pan meal, this was way too complicated. If i need to do all these steps, I rather buy it. So much cooking to make a paella with calrose rice 🤣. If you are spending all day to cook this you may as well use the correct rice for paella
Pwede ba hindi na lagyan ng kamatis
Mussels are open, we’re they frozen ones?
No, they’re not. I bought them fresh.
S. O daw po gratings for mam lovelove
Over complicated, unnecessary steps. Why cook the seafood before? It really doesn't take much to cook them with the rice. Chorizo probably overwhelmed the saffron.
❤️❤️❤️🍸
Paella con chorizo!!!??? 🥴🥴🥴 Eso no tiene nada que ver con una auténtica paella Valenciana.
Saludos desde Valencia, tierra del arroz.
Do you really mean this is a spanish paella??🤣🤣🤣. I don't know who taught you to make paellas but you wasted your time.
you're so delicate.
Wla s internet ang problem nsa video hnd maiplay
Hi thanks for your feedback, sorry to hear about your experience. Kindly use other browsers or device as this is the first time that I hear about playback issues. Thanks!
Napanood ko naman.
This is a mix paella, no seafood paella, look good but is no original from Spanish with chorizo and onion.
A lot of work but delicious meals
Hay q informarse bien antes de hacer algo q desconoces. Eso no se parece en nada a una paella de marisco. CHORIZO NOOOOOOOOOOOO!
Why not? Paella is a Technique as much as it is a loosely guided recipe. Chorizo is tasty.
@@darrendanger6853 puedes poner lo q qieras pero ya no es paella valenciana. Despues de 10 años haciendo paellas en Valencia y siendo valenciano yo creo q algo se. Pero si qieres ponerle chorizo ponle chorizo, y morcilla tambien
Chorizo really??? Blasphemy !! My parents are from Valencia the origin of paella 🥘 call this rice with stuff but don’t call this paella porfavor 🤢
Yeah, cry me a river. Paella _IS_ arroz con cosas, whether you like it or not. Besides, the real, authentic paella valenciana is ok, but nothing to write home about. I ate much better paella in Andalusia 😘
that's not paella. It's rice with things
What's the name of the dish then?
@@Bee_Lane arroz con cosas (rice with things)
Hahahaha
The name of the dish is "trouble with your stomach"
Then you've never had more than one recipe?
Just because you put rice in there you can't say it's paella. It's basically all wrong.
Why is there always someone like you on every video. There's no right way to do anything especially cooking. People from the same street can cook the same dish differently let alone the entire country so stfu.
@@ryunamekazi6443 pues entonce no se puede llamar paella (eso no es paella) .. si no arroz con cosas ..bueno no se. ni lo que es ..es un invento raro.. por mevv jajajaja
@@ryunamekazi6443 recipes extist for a reason. You want to innovate? Fine, call it whatever you want, but not like the original because the original has a recipe.
BTW, a recipe is how to cook something the right way. You don't like it? Your problem.
@@ryunamekazi6443 And I want to add that I am valencian, so I know what generally goes in a paella, what doesn't and how it's supposed to look.
Probably too late to get your attention but is there a paella recipe on YT you like? I made one the other day, but just kind of winged it, curious how it isupose to be
that is not a paella nor does it look like it
Yes it is and yes it does. FYI, There are as many paella recipes as there are Paella Pans, both indoor and outdoor versions. This one is particularly good for an indoor kitchen and a 12" chefs pan. The yield is perfect for 4 people or two hungry ones.
@@darrendanger6853 hahahahaha no…
@@adriangomez6148 hahahaha yes...
so many wrong things I've never seen in any type of spanish paella, first the stock: if used we never use herbs nor vegetables or tomato, not fried only boiling some fish or the heads and rasps is enough very light stock . The chorizo makes me painfully cringe, its a big no in any spanish paella. then the mussels and the shrimps are added at the end, cooked with the final liquid and vapor of the paella.
Last the sofrito is not well performed here..the onion must be more fried before adding the other things and the tomato must be a lot more reduced and added after the vegetables.
Spanish paella doesn’t use chorizo or onions so I understand where you’re coming from.
好豐富的西班牙海鮮飯^_^
Sorry lady but this is not a paella, you can call it. You waste lot of time as the paella you cook all together not separate like you did, the seafood you boiled together so you can use the stock later. Sorry not for me.
Eso no es paella española
Havent got time for all the faffing sorrry
No! No onions! They make the rice soggy!!!!
What does the stock do then?
@@darrendanger6853 The stock is absorbed by the rice as would be water. The onion, upon being exposed to water, produces a mild form of sulphuric acid that deteriorates the texture of the rice.
@@chrisgonzalez1030 Nonsense - the sulphuric acid you speak of is created when the onion is sliced. The many compounds combine to create the acid. Cooking neutralizes this and creates sugars aka the Maillard reaction. If you’re a chef, you know this. Does Risotto taste bitter to you?
@@darrendanger6853 The Sulphuric Acid is formed when the sliced onion hits the water. I'm not a chef but I've run full teams of up to 14 chefs in different restaurants, and this in Spain, where, believe me, they know how to make Paellas. I've supervised hundreds, and they have nothing to do with Risotto...
@@darrendanger6853 Nothing to do with the taste but with the texture. I'm not a chef, but have employed large teams in restaurants of mine and where I have worked and supervised hundreds of Paellas with a variety of great Spanish chefs. A Paella has absolutely nothing to do with Risotto.
Chorizo in paella....i had enough with the introduction....no need to see more....have a good digestion...
Paella???? Arroz con cosas.
Complicated...too much step prep
nice video, but all wrong. need proper pan to cook with, and all your b.s. pre-cooking wasted time, maybe you should invest in time on how to cook paella the right way. but good on you for trying , I'll give you full credit for that , I would never make a paella this way, its an insult to Spanish way of cooking
Ok sna ang video mo kaso hnd maiplay
Pinag chagaan q nmn khit putol putl tinapos q nmn pinanuod
The best way is to cook all ingredients in the same pan not cook separately then add afterward.