When I visited Valencia, the paella I had was almost exactly like this, with garden snails, artichokes and rabbit meat. I called the restaurant a day in advance so I could have it for lunch, as advised by the locals. The portion that came out was on a large pan, perfect for sharing with my friends. It was amazing!
@@katieobrien4004 I have two places marked down. The first is Restaurant Navarro that's a few streets away from the Valencia Nord train station (which is where I got that paella), and the other is La Pepica by the Playa de la Arenas beach which has more seafood style. Either way I recommend making a lunch appointment a day in advance and letting them know you want paella- the dish takes time to make and you want it ready by the time you're there. Having it for lunch is authentic apparently.
These "old" rustic kitchens partly outside being heated with fire wood is like heaven to me. The Spanish and Italian people got it right. Great recipe.
Authentic maybe, put adding green beans before stock let alone paprika is not the system. It's a retarded way of cooking. Green Vegetables take minutes to cook. Rabbit and Chicken take different time to cook. Paprika should be dry toasted, then tomato/soffrito. Toast rice, add boiling stock slowly, then add in protein - vegetable if needed last minute. Bake in oven, hot clay surface whilst covered to create socera for final 5mins - then listen to crackling of Paella to know when done. Paella doesn't take hours to cook. Yes it can take up to two days if you building from making a classic Chicken stock/rem process. If you're taking more than an hour, what I ask? Paella is the most over rated aspect of Spanish cooking. Making Risotto is honestly more technical that Paella.
When I found out Valencia is the birthplace of paella, I made a trip to Valencia to sample the authentic dish. Enjoyed every second of the time I spent there.
@@___beyondhorizon4664 I was planning a long trip to Turkey and Morocco. But my intuition sense that this is not the right time to go there. I am going to Tahiti in April.
I consider this a document of great value. Having lived in Valencia most of my life and eaten at Mr.Montolius myself I approve this video. Paella is the dish you see throughout this video, anything else, are what Valencian people call "rice with..." Prawns, seafood.... but not paella, and not disregarded and frowned upon but actually it is as cherished and traditional as paella itself. These are all the rice variants from the three regions of Valencia and are as respected as the one depicted in this video. It is a touchy topic for many valencians as they saw their paella become more and more mediatic and international. And it's composition and ingredients getting distorted and twisted.
@@ajisenramen888 Well not everyone considers these dishes something worthy of respect, and thus can be subject of interpretation even without attempting to stick to the original recipe even once.
In my humble opinion Valencia is Spain's and Europe's best kept secret. It may not be as cosmopolitan as Madrid or as sophisticated as Barcelona but everything there exudes charisma and love for life, just like Toni. Stay awesome.
Spain is like a little Europe. I can't think of more than four or five other countries with such diversity and quality in pretty much everything. And probably among those five Spain is the best.
Paella is a regional dish from Valencia. Is not from Barcelona or Madrid...There is a protected area called L'Albufera, where the rice comes from. Madrid has different cuisine. So does Barcelona.
After returning to the UK from living in Valencia for 12 years, I've spent many years "educating" my friends as to the "proper" Paella....not always easy to get rabbit here for some reason, but the result always convinces them that the Paella Valenciana is the only one...great video...makes me want to go back for Paella...La Pepica in La Malvarrosa, El Palmar, Casa Salvador in Cullera....so many great places for a long lazy lunch....
I have two very distinct food-related memories of Spain. One was at a mountain village where I had traditional grilled meat from Spain for the first time. It was full of incredible flavors from the wood used and the Rosemary honey. It wasn't a fancy place at all, very rustic, but the view went on for miles until the coast. Impressive for me as a child. The second was of our neighbours, whose kids I played with, despite not knowing a word of Spanish. They invited us to a Paella (without snails) and it went on for the entire evening. They were cooking outside on a pan they had brought from home. And it was delicious. I only felt sorry for the woman tasked alone with cooking the meal and helped her stoke the fire. At least I hope I helped her. These are two very unusual Spain memories for me, because later on I returned and learned the language and led a more normal life. But there are these wild tastes and great traditional ways of doing things in Spain. And I'm glad to see the locals are taking pride in their cooking. It really is outstanding and all it takes is love and thyme.
I Am from southern Spain. I have tried varios paellas all Over Spain. But When I went to Valencia and tried the real deal it was mindblowing 🤯 insanely delicious 💕 Out of this world 😍 Can't wait to go back 💃
@@bzilla-d4i I'm spanish, buddy, and chicken fed with natural yellow pigment is often sold as corn-fed. You could have easily looked it up before saying nonsense.
I love spain and spanish people and Today i had paella. I was stupid I ordered paella thinking they had used long grain rice but it was booken sphaghetti. But the taste was goood. Spanish people are ❤❤❤❤ . Such a lovely and always happy people. I was having hard time in Italy, the moment I landed in spain all I got was good vibe from everyone❤️❤️❤️
Lived in Valencia for a year. I tried so many paellas that were in the touristy areas that I just didn't find good until my teacher (who was born and raised there) took me a little further away from the city for authentic paella. It was the most excellent paella I ever had! I can't also forget that my land lady made a homemade baked version that she gave me every month when I paid rent and a family that I had met invited me to their house for backyard paella that was excellent as well! When you've had the best it's hard to take any other kind of paella seriously when it's not made by a Valencian.
Paella really is something else. I'm 30 now, but I remember like it was yesterday that I had Paella for the first time in Spain at the age of 15. Weird how I still can remember the taste and smell 🌹
Yup just like love making... Slowly at first, carefully ramp things up through the stages, and then towards the end... Really turn up the heat via introduction of a vibrator for her pleasure 🤨🧐😅😂🤣🤣🤣
Este es un video excelente. Está bien explicada cómo hacer la paella desde la leña y los ingredientes hasta el socarrat. Es buenísimo para enseñarles a los alumnos un poco de la rica cultura valenciana e española. Muchas gracias.
Don't go to the very touristic places where a paella cost more than 30€. In Valencia and Alicante in more remote or hidden restaurants, not the big touristic ones, are the cheapest and tastiest.
¡nunca mejor explicado, eso si que es autentico, la paella se hace con amor, con tiempo, en compañia, para mi es un evento, con amigos, con una cervecita, comiendonos el higadito y luego a comer todos de la paella, sin servir, como se ha hecho siempre (ahora es mejor no hacerlo, por el covid) dicen que la mejor paella es la que se cocina en una casa, pero te felicito por como la has hecho, la explicacion de la tradición y el amor hacía nuestra paella ¡saludos desde valencia!
Bien es defender la autencidad de nuestro plato ( gastronomia), pues hay cada barbaridad de paella, que se llenan la boca, diciendo como hacer la paella.👏👏
A jewel among foods from around the world made with the choicest ingredients untainted with modifications in the traditional manner. The procedure itself is a feast for the eyes.
Went to Circuit Ricardo Tormo just a few days ago for MotoGP, and decided to stay a few days extra to explore Valencia after. What an incredible city, both new and old, but i found an authentic hole in the wall paella shop all the locals were eating at, and instantly fell in love with paella, I never knew it was originally a Valencian dish, and it was a bit tricky to understand the people in the shop because they spoke VALENCIAN. Never knew how deep the culture is in Valencia. What an incredible place, totally fell in love with it and will be back.
I have been to Spain many times. However, I have never visited Valencia. I have eaten paella many times but I do not know if it was traditional in this style. I do enjoy paella. I love the traditional style of cooking it over a wood fire. That smokiness that gets into the paella makes it so delicious. Nothing like I have ever eaten here in the United States.
You've never had real paella then. The dish is from Valencia, not from any other part of the country, the do it in restaurants in other parts for tourists. The ingredients you have to use are from Valencia, you won't find them anywhere else. What you have eaten is "rice with things" but not paella
If you want to taste the authentic one you have to do it in Valencia. You go to Alicante just 100km away and is totally different lol. Maybe very good restaurants in Madrid and Barcelona where you could have a very good paella, but still, Valencia is the place.
My Mother made this a couple times a year and would put on Brazillian or Cuban jazz. And she too, 'loved' her food! He is so right: that Paella is a fooddish that unites. Thank you for sharing!
I could eat paella over and over just a month I spent in Valencia but it's costly. And people were laughing and looking at me cus it was my first time, Valencia to me is a beautiful city and I will always choose Valencia as my vacation destination
I've been following this recipe every Sunday, for 3 weeks now. I just haven't used the rabbit and the 'caracoles' because I don't like them, but my mom and I are loving it! Definitely one of the best dishes in the whole world! 🥘❤️ Greetings from Brazil! 🇧🇷🇪🇸
Have you ever had rabbit from Spain? If not, that would explain why you don’t like it- neither did I until I came here, now I love it. Same with snails.
Filipinos learned how to make Valencia ( we call it Valenciana } from the Spaniards several hundreds year ago my mother prepare valenciana durin town fiesta, loved it.
La presencia de América Latina en la paella valenciana llega a través de los tomates. Enhorabuena por este excelente plato, emblema de la culinaria española. Saludos.
Un dia fuimos todos habitantes del mismo ''país'' y no colonias como dicen algunos eramos todos iguales y muchas costumbres de ambos lados del charco son compartidas desde hace siglos. Paz y amor y viva la hispanidad.
Desde hace poco se denomina Latinoamérica lo que fue España ( virreinato de nueva España virreinatos del Perú y virreinatos de la plata , nunca fue colonia) y despues de las independencias y la creación de nuevos países se denomino hispanoamerica
My husband is a cook, too, and we are both vloggers. He likes French cuisine while me, I like Spanish food and also our native food, Filipino dish. Gracias.
After doing some research on Paella and its history, I can say that this video belongs to the best comprehensive, short and substantial pieces of information I found. Thank you!
I truly enjoyed watching this... such tradition and care in preparation... the Socarrat is from the Maillard reaction (when a starch/fat achieves the "crust" or browning effect from heat... too much is not good = Burning the food... but the right amount releases the sugars and starches in a food item and increases it's tastiness ten fold to out taste buds! Ole'!
I heard from my Latino amigos that Paella is born in Valencia, and I made a trip to Valencia to try it out. Highly recommended it, best paellas that you won't find anywhere else in the world.
Loving it and your ethos! In three weeks I'm making a traditional Valencia AND a seafood paella at the same time for a party of my oldest friends with different palettes. I love paella making but two at once is going to be a wonderful challenge. Can't wait. A lot of heart and love will have to go into the effort! Thanks so much for your inspiration. ATB.
I've been cooking paella for almost 15 years and I am always learning. The paella execution is very complex. Each paella you cook has its own identity. I use duck instead of chicken. The duck fat gives a unique flavor to the paella.
As a valencian I approve this stuff and also, there is an official recipe for this dish. With origin denomination. Check it out so you can see the standard paella and the accepted varieties.
THANK YOU FOR SHARING MR.TONI MONTOLIU! I'VE BEEN SEARCHING IN UA-cam THE PAELLA VALENCIANO, I TASTE THE PAELLA VALENCIANO MY FIRST TRIP TO VALENCIA IN 2013 A RESTAURANT IN VALENCIA BUT NOT IN THE CITY A NORTH PART OF VALENCIA WITH MY HUSBAND ,I KNOW HOW DOES IT TASTE THE PAELLA SO DELICIOUS, BEEN IN MANY DIFFERENT PLACES IN SPAIN AND TASTE THE PAELLA STILL THE PAELLA VALENCIANA IS THE BEST. THANK YOU SO MUCH FOR SHARING WITH US!
@Kikay's Travel Vlog Thank you for your comment. Please do not use capital letters in your next comment. It looks to us as if you are shouting out loud. 📣
He visto cientos de videos de recetas de Paella, de cocineros amateur como chefs profesionales y he probado la paella de mariscos en España, Málaga... pero la receta de la Paella Valenciana que hace este señor, es la que mas me gusta, ya la hice varias veces, sin caracoles y a gas...jeje Exelente!!! Riquísima!!! Pronto tendré mi parrilla y la haré a leña a ver qué tal.
@@andrewtalamas Usa arroz bomba, que es bastante más permisivo con el ratio líquido/arroz. Yo suelo usar un ratio de 1 o 1.5 de arroz por 3 de líquido.
The rest of the world needs to recalibrate their methods to meet the quality standards and authenticity of this culinary gem. Thanks DW, I'm going to get all what is needed to make the legit Paella Valenciana!
Very grateful to my father that he told me how to make Paella. So delicious...
3 роки тому+32
We love our paella in Valencia.It makes me sad to see what some restaurants sell as paella around the world and even in some areas of Spain. I've seen paellas made with Basmati and with ingredients that don't belong there,,, We have to protect this great dish. Thank you.
Tell me about it, first you take it from Andalusian Muslims, make it your own culture and then get mad over other people doing the same, but hey! At least they did not force you to change your religion by medieval punishment
3 роки тому+11
@@undonetheory265 Mate,we're talking about food.Chill out,,,
@@undonetheory265 What an stupid and ignorant comment. Jorge was just trying to protect this traditional dish and respect the original essence. It's ok if people wan't to cook and sell dishes similar to paella, but what it's not ok it's calling those dishes "paella". It's like taking a pinnapple pizza and calling it "traditional italian pizza". That's a big lie and the problem is that a lot of restaurants do that in order to get customers. It happens to a lot of dishes, not only paella, and it sucks.
I live here, in Valencia, among orange trees fields, and I can tell this is a very good report about how to make the greatest paella in the world. No doubt about it.
Señor Toni, felicidades por tan buena explicacion y por la pinta que tiene su paella, me muero por ir a valencia y probar ese plato. Soy de Republica Dominicana y mi plato favorito es el: 'Locrio de Pollo' que es un derivado de la paella valenciana.
I must thank Spain 🇪🇸 for giving us in Latin America one of our staple food. Over here we call it simply arroz con pollo. We also celebrate in family with this dish. We do not add rabbit or the beans but the principle is exactly the same. They invaded our land but also left the food legacy. I love the story behind the dish
Yes, _arroz con pollo_ is a typical Latin dish! Each region makes their own version, but all in all it is almost the same with tomatoes, onions, garlic and saffron.
This was a amazing video! I love to cook complex recipes. I wanted to watch and learn from a true Spaniard who specializes in authentic paella. I never knew you weren't supposed to mix seafood with land based proteins. Thank you for filming this wonderful video. I subscribed and will be enjoying more of your content. Have a good one! Mike from Florida
¡Moltisimes gracies a Toni Montoliu, Paco Alonso i Juan Valero per ensenyar al món la nostra paella valenciana! ¡Un orgull molt gran! ¡Visca la paella i Visca València!
Por fin alguien a enseñado lo que es la paella valenciana, a ver si aprenden y no hacen experimentos porque muchos creen que todo lo que lleva arroz es paella. Grande Valencia y toda su gente. Un saludo desde Santiago de Compostela
I like how he has to say Spain is in Europe. The Spaniards did so much conquering early on that today, people associate the Spanish language with Mexicans, Puerto Ricans and other Hispanics.
This man a a truly valencian he is just missing talking valenciano while preparing paella what a legend!! So far with artichokes is the best combination!!
If you don't cook with from Charcoal/Wood with the natural smoke convection, there is little difference when cooking something like Paella. With the right technique, you could cook Paella in a microwave ffs Your not tossing a Wok over a flame when cooking Paella - stick a Paella pan on any type of heat, and 99.99% couldn't tell the difference.
When I visited Valencia, the paella I had was almost exactly like this, with garden snails, artichokes and rabbit meat. I called the restaurant a day in advance so I could have it for lunch, as advised by the locals. The portion that came out was on a large pan, perfect for sharing with my friends. It was amazing!
garden snails? WHAT?!
What restaurant? I'm going in 2 weeks
@@katieobrien4004 I have two places marked down. The first is Restaurant Navarro that's a few streets away from the Valencia Nord train station (which is where I got that paella), and the other is La Pepica by the Playa de la Arenas beach which has more seafood style. Either way I recommend making a lunch appointment a day in advance and letting them know you want paella- the dish takes time to make and you want it ready by the time you're there. Having it for lunch is authentic apparently.
@@katieobrien4004 I also recommend La Riua. Was there last month and it was amazing!
@@mainsmain snails are optional, in some places put them. I don't like the either.
These "old" rustic kitchens partly outside being heated with fire wood is like heaven to me. The Spanish and Italian people got it right. Great recipe.
It certainly looks nice but isn’t it a pain is the ass to control the fire though?
@@trananh4415 but it is part of the final product, using gas you will never get it that good
People that live in warmer parts of the world cook like this all time.
In Dalmatia, Croatia we also cook with fire just much better :P
that's the original recipe...the other ones are invents for tourists
The most authentic paella video on a German food channel! The glory of the Internet! Keep em coming guys. Good work.
I’ve seen this dude in other channels about Paella
@@LegendoftheGalacticHero Thanks for watching!🙂
@@LegendoftheGalacticHero He is Toni Montoliu, One of the most famous paella makers.
Authentic maybe, put adding green beans before stock let alone paprika is not the system. It's a retarded way of cooking.
Green Vegetables take minutes to cook. Rabbit and Chicken take different time to cook. Paprika should be dry toasted, then tomato/soffrito. Toast rice, add boiling stock slowly, then add in protein - vegetable if needed last minute.
Bake in oven, hot clay surface whilst covered to create socera for final 5mins - then listen to crackling of Paella to know when done.
Paella doesn't take hours to cook. Yes it can take up to two days if you building from making a classic Chicken stock/rem process. If you're taking more than an hour, what I ask?
Paella is the most over rated aspect of Spanish cooking. Making Risotto is honestly more technical that Paella.
When I found out Valencia is the birthplace of paella, I made a trip to Valencia to sample the authentic dish. Enjoyed every second of the time I spent there.
Try your next food exploration to sample the Moroccan couscous and Tarjin 😋
@@___beyondhorizon4664 I was planning a long trip to Turkey and Morocco. But my intuition sense that this is not the right time to go there. I am going to Tahiti in April.
I consider this a document of great value. Having lived in Valencia most of my life and eaten at Mr.Montolius myself I approve this video. Paella is the dish you see throughout this video, anything else, are what Valencian people call "rice with..." Prawns, seafood.... but not paella, and not disregarded and frowned upon but actually it is as cherished and traditional as paella itself. These are all the rice variants from the three regions of Valencia and are as respected as the one depicted in this video. It is a touchy topic for many valencians as they saw their paella become more and more mediatic and international. And it's composition and ingredients getting distorted and twisted.
zzzzz
Very much like pizza outside Italy. Every one has encountered their “kitchen sink” nightmare.
@@ajisenramen888 Well not everyone considers these dishes something worthy of respect, and thus can be subject of interpretation even without attempting to stick to the original recipe even once.
Well I thought paella should be cooked with seafood before
@@O-DUMPLING No
In my humble opinion Valencia is Spain's and Europe's best kept secret. It may not be as cosmopolitan as Madrid or as sophisticated as Barcelona but everything there exudes charisma and love for life, just like Toni.
Stay awesome.
You took out the words of my tongue !!
LOVE from Valencia broooo
Spain is like a little Europe. I can't think of more than four or five other countries with such diversity and quality in pretty much everything. And probably among those five Spain is the best.
@@Davidman3976 : I think it is the country that embodies more in less space.
Paella is a regional dish from Valencia. Is not from Barcelona or Madrid...There is a protected area called L'Albufera, where the rice comes from. Madrid has different cuisine. So does Barcelona.
After returning to the UK from living in Valencia for 12 years, I've spent many years "educating" my friends as to the "proper" Paella....not always easy to get rabbit here for some reason, but the result always convinces them that the Paella Valenciana is the only one...great video...makes me want to go back for Paella...La Pepica in La Malvarrosa, El Palmar, Casa Salvador in Cullera....so many great places for a long lazy lunch....
OMG.... You were at the greatest places in the paella world...!!
The Spanish tradition of la siesta is a great idea. Take the afternoon off, eat and rest.
So ... many .... dots ...! 😛
I have two very distinct food-related memories of Spain. One was at a mountain village where I had traditional grilled meat from Spain for the first time. It was full of incredible flavors from the wood used and the Rosemary honey. It wasn't a fancy place at all, very rustic, but the view went on for miles until the coast. Impressive for me as a child.
The second was of our neighbours, whose kids I played with, despite not knowing a word of Spanish. They invited us to a Paella (without snails) and it went on for the entire evening. They were cooking outside on a pan they had brought from home. And it was delicious. I only felt sorry for the woman tasked alone with cooking the meal and helped her stoke the fire. At least I hope I helped her.
These are two very unusual Spain memories for me, because later on I returned and learned the language and led a more normal life. But there are these wild tastes and great traditional ways of doing things in Spain. And I'm glad to see the locals are taking pride in their cooking. It really is outstanding and all it takes is love and thyme.
"Love and thyme" - very poetic. Thanks for sharing your memories :)
Seguro que su ayuda con el fuego le fué bien a la señora.
🙋♂️
I Am from southern Spain. I have tried varios paellas all Over Spain. But When I went to Valencia and tried the real deal it was mindblowing 🤯 insanely delicious 💕 Out of this world 😍 Can't wait to go back 💃
The rich yellow colour of that chicken was wonderful and natural
Do you mean the skin? I was going to comment those birds lived on grassy land. Nice yellow skin with carotenoids from their food.
That happens when it’s corn-fed. The colour of the corn is imparted into the skin of the chicken
Beware though, it's very common to sell chicken fed with yellow pigments, and passed as natural corn fed chicken. Fucking industry.
@@driss409this isnt America buddy, or China
@@bzilla-d4i I'm spanish, buddy, and chicken fed with natural yellow pigment is often sold as corn-fed. You could have easily looked it up before saying nonsense.
Thank you DW Food for being one of the few that actually did care about the recipe and showed the whole culture around it :)
I agree. Paella for dinner always brought our family together. Thank you for taking me back. Good memories.
I love spain and spanish people and Today i had paella. I was stupid I ordered paella thinking they had used long grain rice but it was booken sphaghetti. But the taste was goood. Spanish people are ❤❤❤❤ . Such a lovely and always happy people. I was having hard time in Italy, the moment I landed in spain all I got was good vibe from everyone❤️❤️❤️
If they were like very thin macaroni, instead of rice, then it's called fideuá. So good, mmm
Lived in Valencia for a year. I tried so many paellas that were in the touristy areas that I just didn't find good until my teacher (who was born and raised there) took me a little further away from the city for authentic paella. It was the most excellent paella I ever had! I can't also forget that my land lady made a homemade baked version that she gave me every month when I paid rent and a family that I had met invited me to their house for backyard paella that was excellent as well! When you've had the best it's hard to take any other kind of paella seriously when it's not made by a Valencian.
@a Floyd Paella baked in the oven sounds interesting!
Is called "Arróz al horno" similar to paella but not the same.
Paella really is something else.
I'm 30 now, but I remember like it was yesterday that I had Paella for the first time in Spain at the age of 15.
Weird how I still can remember the taste and smell 🌹
"Paella is like love making, slowly and with care." Proceeds to take out flamethrower...
Gotta heat things up just before finishing lol
Well I dont know about you but I do make love woth a Flame Thrower 🤣🤣🤣
Yup just like love making...
Slowly at first, carefully ramp things up through the stages, and then towards the end...
Really turn up the heat via introduction of a vibrator for her pleasure 🤨🧐😅😂🤣🤣🤣
😂🤭😂🤭😂🤭
thats the passion right there
I was born in Meliana and all of my family know Mr Montoliu ( Paella's cook ). This was a wonderful video. Thank you for uploading.
Este es un video excelente. Está bien explicada cómo hacer la paella desde la leña y los ingredientes hasta el socarrat. Es buenísimo para enseñarles a los alumnos un poco de la rica cultura valenciana e española. Muchas gracias.
@Bonni Chichester Gracias a ti, Bonnie!
Really hope to visit Spain soon. Would love to taste real paella made in Spain. Grettings from Denmark 🇪🇸🇩🇰
Make sure to visit Saville❤️❤️❤️.. Such a beautiful city
I suggest visiting the south apart from Barcelona/Madrid/Bilbao. Sevilla and Granada are incredible cities.
Don't go to the very touristic places where a paella cost more than 30€. In Valencia and Alicante in more remote or hidden restaurants, not the big touristic ones, are the cheapest and tastiest.
@@jcgacio94 I freaking love Granada! I want to check out Cordoba next time.
@@masterimbecile good ol' Andalucía
This rendition of preparing authentic paella is really uplifting. A text book example.
¡nunca mejor explicado, eso si que es autentico, la paella se hace con amor, con tiempo, en compañia, para mi es un evento, con amigos, con una cervecita, comiendonos el higadito y luego a comer todos de la paella, sin servir, como se ha hecho siempre (ahora es mejor no hacerlo, por el covid) dicen que la mejor paella es la que se cocina en una casa, pero te felicito por como la has hecho, la explicacion de la tradición y el amor hacía nuestra paella ¡saludos desde valencia!
¡Muchas gracias! ¡Saludos desde Berlín!
Bien es defender la autencidad de nuestro plato ( gastronomia), pues hay cada barbaridad de paella, que se llenan la boca, diciendo como hacer la paella.👏👏
A jewel among foods from around the world made with the choicest ingredients untainted with modifications in the traditional manner. The procedure itself is a feast for the eyes.
Went to Circuit Ricardo Tormo just a few days ago for MotoGP, and decided to stay a few days extra to explore Valencia after. What an incredible city, both new and old, but i found an authentic hole in the wall paella shop all the locals were eating at, and instantly fell in love with paella, I never knew it was originally a Valencian dish, and it was a bit tricky to understand the people in the shop because they spoke VALENCIAN. Never knew how deep the culture is in Valencia. What an incredible place, totally fell in love with it and will be back.
😀 Yesssss... We have our own language, the same as Catalans and Balearic Islands.
I have been to Spain many times. However, I have never visited Valencia. I have eaten paella many times but I do not know if it was traditional in this style. I do enjoy paella. I love the traditional style of cooking it over a wood fire. That smokiness that gets into the paella makes it so delicious. Nothing like I have ever eaten here in the United States.
Most paellas you'll get outside Valencia are pretty crappy. Heck, even in Valencia you can get bad paella.
You've never had real paella then. The dish is from Valencia, not from any other part of the country, the do it in restaurants in other parts for tourists. The ingredients you have to use are from Valencia, you won't find them anywhere else. What you have eaten is "rice with things" but not paella
@@seriesaddict6856 callate la boca flipao
If you want to taste the authentic one you have to do it in Valencia. You go to Alicante just 100km away and is totally different lol. Maybe very good restaurants in Madrid and Barcelona where you could have a very good paella, but still, Valencia is the place.
As used to say here... You just eat rice + things (arroz con cosas) not paella...
Valencia es la tierra más fecunda y generosa de España. Y lo digo yo que no soy valenciano, soy de Murcia. Son grandes vecinos.
Pues eso es que no has estado en el norte de España xD, Valencia y Murcia me parecen un secarral
@@ThordeAsghar siempre tiene que haber un tonto maleducado
Yo también soy murciano y adoro la terreta. La verdad es que para nosotros, estar en Valencia es como estar en casa.
Viva Valencia y Murcia, y lo digo yo que no soy ni Valenciano ni Murciano, soy de Euskadi
@@TF-km2ls pues a pasar calor jajajaja, yo estoy muy a gusto en Galicia con 23 grados, mientras en el resto de España están a 39/40 ☺
I have learned a lot from this. I would love to visit Spain and learn from people like these.
No BS like other chefs. :3
My Mother made this a couple times a year and would put on Brazillian or Cuban jazz. And she too, 'loved' her food! He is so right: that Paella is a fooddish that unites. Thank you for sharing!
I could eat paella over and over just a month I spent in Valencia but it's costly. And people were laughing and looking at me cus it was my first time, Valencia to me is a beautiful city and I will always choose Valencia as my vacation destination
I've been following this recipe every Sunday, for 3 weeks now. I just haven't used the rabbit and the 'caracoles' because I don't like them, but my mom and I are loving it! Definitely one of the best dishes in the whole world! 🥘❤️ Greetings from Brazil! 🇧🇷🇪🇸
Sounds great! Hello from Berlin ❤️
I love Brazil 🇧🇷 ❤️ ♥️.. best people in the world 🇧🇷 🥰 🇸🇦
@@yomomma98989 Thank you!
Have you ever had rabbit from Spain? If not, that would explain why you don’t like it- neither did I until I came here, now I love it. Same with snails.
how do you measure the water ratio to rice because you have to boil the paella for 20 min before. So how do you calculate the ratios?
Wonderful video, full of character and characters that make me want to travel to Valencia again.
Filipinos learned how to make Valencia ( we call it Valenciana } from the Spaniards several hundreds year ago my mother prepare valenciana durin town fiesta, loved it.
La presencia de América Latina en la paella valenciana llega a través de los tomates. Enhorabuena por este excelente plato, emblema de la culinaria española. Saludos.
Un dia fuimos todos habitantes del mismo ''país'' y no colonias como dicen algunos eramos todos iguales y muchas costumbres de ambos lados del charco son compartidas desde hace siglos. Paz y amor y viva la hispanidad.
Desde hace poco se denomina Latinoamérica lo que fue España ( virreinato de nueva España virreinatos del Perú y virreinatos de la plata , nunca fue colonia) y despues de las independencias y la creación de nuevos países se denomino hispanoamerica
I am so grateful that I have found this site, I have been looking for a spanish cuisine since then. I will try this one. Muchos gracias.
My husband is a cook, too, and we are both vloggers. He likes French cuisine while me, I like Spanish food and also our native food, Filipino dish. Gracias.
After doing some research on Paella and its history, I can say that this video belongs to the best comprehensive, short and substantial pieces of information I found. Thank you!
As a fellow American I will be having the entire paella for myself thank you v much
lol
Eres chino y la paella con esa porción te llenará
I truly enjoyed watching this... such tradition and care in preparation... the Socarrat is from the Maillard reaction (when a starch/fat achieves the "crust" or browning effect from heat... too much is not good = Burning the food... but the right amount releases the sugars and starches in a food item and increases it's tastiness ten fold to out taste buds! Ole'!
Yes!! This IS a real paella. Good work, guys!
I heard from my Latino amigos that Paella is born in Valencia, and I made a trip to Valencia to try it out. Highly recommended it, best paellas that you won't find anywhere else in the world.
Loving it and your ethos! In three weeks I'm making a traditional Valencia AND a seafood paella at the same time for a party of my oldest friends with different palettes. I love paella making but two at once is going to be a wonderful challenge. Can't wait. A lot of heart and love will have to go into the effort! Thanks so much for your inspiration. ATB.
I remember going to castellon with my valencian grandfather and we would always go to eat paella.
I miss those times so much
Is a great honor that DW made a video about our most famous national dish
Our landlord in Honduras was from Spain and he made paella for us a few occasions. It was delicious. And it brought everyone together. Good memories.
Soy Española y me ha parecido increible, tal cual como lo dice la tradicion
España no tiene nada que ver con la Paella.
Tu que vas a saber de nuestra tradicion?
digo yo como se hace la fabada asturiana o el cocido "madrileño"?
@@mkgvlc4 Efectivamente, la paella se invento en Marte...
Toni is the real deal. We visited his farm on our honeymoon and had his amazing authentic paella. One of the best experiences ever.
This makes me so happy. Gracias 🙏
@Steve Earley At your service..😊
I've been cooking paella for almost 15 years and I am always learning. The paella execution is very complex. Each paella you cook has its own identity. I use duck instead of chicken. The duck fat gives a unique flavor to the paella.
@Paulo Napolitano Well, then let's go for duck next time. Thanks Paulo, sounds great!
No, that's the authentic paella...you can't put whatever you want. Just like carbonara is made with an specific ingredients.
@@seriesaddict6856 6:13
@@seriesaddict6856 duck is quite often used in Paella Valenciana, but usually in addition to chicken instead of replacing it completely
@@seriesaddict6856 then you need to add the snails.
As a valencian I approve this stuff and also, there is an official recipe for this dish. With origin denomination. Check it out so you can see the standard paella and the accepted varieties.
This gentleman really knows what he's doing top-notch I'm thoroughly enjoying this
O melhor vídeo de Paella que eu vi até hoje 👏👏👏👏👏👏👏👏👏
Mouth is watering. I remember while i was studying in the UK. This gentleman from Valencia used to make paella open air. Brings back memories.
Este es un maestro paellero.
THANK YOU FOR SHARING MR.TONI MONTOLIU! I'VE BEEN SEARCHING IN UA-cam THE PAELLA VALENCIANO, I TASTE THE PAELLA VALENCIANO MY FIRST TRIP TO VALENCIA IN 2013 A RESTAURANT IN VALENCIA BUT NOT IN THE CITY A NORTH PART OF VALENCIA WITH MY HUSBAND ,I KNOW HOW DOES IT TASTE THE PAELLA SO DELICIOUS, BEEN IN MANY DIFFERENT PLACES IN SPAIN AND TASTE THE PAELLA STILL THE PAELLA VALENCIANA IS THE BEST. THANK YOU SO MUCH FOR SHARING WITH US!
@Kikay's Travel Vlog Thank you for your comment. Please do not use capital letters in your next comment. It looks to us as if you are shouting out loud. 📣
He visto cientos de videos de recetas de Paella, de cocineros amateur como chefs profesionales y he probado la paella de mariscos en España, Málaga... pero la receta de la Paella Valenciana que hace este señor, es la que mas me gusta, ya la hice varias veces, sin caracoles y a gas...jeje
Exelente!!! Riquísima!!!
Pronto tendré mi parrilla y la haré a leña a ver qué tal.
como le calculas el agua para que no se te vata el arroz
@@andrewtalamas Buah, es muy poco profesional, pero yo lo hago a ojo 😂😂. Intentar calcularlo un poco con los remaches y la cuchara
@@andrewtalamas Usa arroz bomba, que es bastante más permisivo con el ratio líquido/arroz. Yo suelo usar un ratio de 1 o 1.5 de arroz por 3 de líquido.
Wow! This looks amazing. Viva España 🇪🇸 and Valencia. Beautiful culture and people 😀❤️👏.
The rest of the world needs to recalibrate their methods to meet the quality standards and authenticity of this culinary gem. Thanks DW, I'm going to get all what is needed to make the legit Paella Valenciana!
Very grateful to my father that he told me how to make Paella. So delicious...
We love our paella in Valencia.It makes me sad to see what some restaurants sell as paella around the world and even in some areas of Spain.
I've seen paellas made with Basmati and with ingredients that don't belong there,,,
We have to protect this great dish.
Thank you.
Tell me about it, first you take it from Andalusian Muslims, make it your own culture and then get mad over other people doing the same, but hey! At least they did not force you to change your religion by medieval punishment
@@undonetheory265 Mate,we're talking about food.Chill out,,,
@@undonetheory265 What an stupid and ignorant comment. Jorge was just trying to protect this traditional dish and respect the original essence. It's ok if people wan't to cook and sell dishes similar to paella, but what it's not ok it's calling those dishes "paella". It's like taking a pinnapple pizza and calling it "traditional italian pizza". That's a big lie and the problem is that a lot of restaurants do that in order to get customers. It happens to a lot of dishes, not only paella, and it sucks.
@@undonetheory265 Yeah, you are rigtht, in the year 711 visigothic christians were forced to change their religion, flee or die.
I live here, in Valencia, among orange trees fields, and I can tell this is a very good report about how to make the greatest paella in the world. No doubt about it.
Por fin alguien que sabe cocinar de verdad una paella valenciana
Verdad que si?
Señor Toni, felicidades por tan buena explicacion y por la pinta que tiene su paella, me muero por ir a valencia y probar ese plato. Soy de Republica Dominicana y mi plato favorito es el: 'Locrio de Pollo' que es un derivado de la paella valenciana.
Yo tambien!!! Ya tengo hambre y deseo
Visitar pronto
YUMMMY. Much love fr Canada
This is an excellent video. Thank you. I feel privileged to watch this.
Wow, thank you!
Going to try this. Have a pan, never used. Great Vid. From Fla. usa. God bless.🐻
Thanks for watching!😊
Watching this from New York. If I could, I'd jump on a plane TODAY to eat at this place! WOW!!!!
I must thank Spain 🇪🇸 for giving us in Latin America one of our staple food. Over here we call it simply arroz con pollo. We also celebrate in family with this dish. We do not add rabbit or the beans but the principle is exactly the same. They invaded our land but also left the food legacy. I love the story behind the dish
Yes, _arroz con pollo_ is a typical Latin dish! Each region makes their own version, but all in all it is almost the same with tomatoes, onions, garlic and saffron.
¡Qué locura comparar un paella con un arroz con pollo!
@@DoctoraZhivago Yo fuí a España, y eso era todo lo que era la paella! Pollo con arroz. Y unos cuantos camarones.
@@MsJanetWoodSi tenía pollo y camarones, no era una paella.
Nunca se mezcla el mar con la montaña.
@@JuanCarmeloSuarezEstevez-sy2we Mar y tierra? Era en Barcelona.
Valencia is one of the best lands in the world. The culture, the food, the weather, the soil. How beautiful everything is and how long people live.
There's a place in Valencia called Jaime. The Paella there was the best we had. I also enjoyed the squid ink Paella.
I never had Paella with snails before, and I lived in Spain. Will have to go to Valencia to try out the original version.
This was a amazing video! I love to cook complex recipes. I wanted to watch and learn from a true Spaniard who specializes in authentic paella. I never knew you weren't supposed to mix seafood with land based proteins. Thank you for filming this wonderful video. I subscribed and will be enjoying more of your content. Have a good one!
Mike from Florida
Hello mexico
Best paella recipe on UA-cam 👌🏽🔥
amazing dish! I tried it one time in Malaga.
Superb authentica Paella Valenciana - gracias, muchas gracias.
Such a beautiful culinary culture. Thanks for sharing ❤
Thanks for watching! 🙂
Muy bueno te felicitó por tremenda paella. Gracias por tu explicación fue muy buena.
¡Moltisimes gracies a Toni Montoliu, Paco Alonso i Juan Valero per ensenyar al món la nostra paella valenciana! ¡Un orgull molt gran! ¡Visca la paella i Visca València!
Por fin alguien a enseñado lo que es la paella valenciana, a ver si aprenden y no hacen experimentos porque muchos creen que todo lo que lleva arroz es paella. Grande Valencia y toda su gente. Un saludo desde Santiago de Compostela
En que dialecto acabas de escribir???
@@cayetanoindadesaavedra8408 Valencià
Made this step by step, INCREDIBLE, best paella i've ever eaten!
Fantastic! Super happy you made it 😁
Outstanding
como echo de menos a Valencia... mi tierra, mi casa, mi amor
I really enjoyed watching this videos. And I've learnt something. Great job.
Glad to hear it! 😉
The very best paella vid on UA-cam, that I know of.
Gosh, thank you!
this man adds more flavor to what he is making just by talking so nicely.
Thank You, what a informative and fun video. Food is love.
I like how he has to say Spain is in Europe. The Spaniards did so much conquering early on that today, people associate the Spanish language with Mexicans, Puerto Ricans and other Hispanics.
“People” = Americans
I don’t know about the people you’re talking about but for Asians Spanish = Spain
@@Utoob8 probably english speakers mostly from usa
Well , I’m Cuban my dad Spaniard and my mom Italian, and I’m considered my self European 100 % Spanish , Italian and olso Cuban American
Nah it's because he's worried about losing EU subsidies now the UK have left.
Thanks for the paella, Dr. Hammond.
Amazing chef thanks 🍀
My pealla-hero! Muchas gracias para este video! Me ha dado muchas ganas de cocinar paella para mi familia.
This man a a truly valencian he is just missing talking valenciano while preparing paella what a legend!! So far with artichokes is the best combination!!
This one so delicious the best Spanish dish.
Xe, Un deu. El millor video sobre la paella.
I just made one tonight! A little different but I prefer to use a grill (Charcoal/wood) to keep the heat even. It is always a hit at dinner parties.
If you don't cook with from Charcoal/Wood with the natural smoke convection, there is little difference when cooking something like Paella. With the right technique, you could cook Paella in a microwave ffs
Your not tossing a Wok over a flame when cooking Paella - stick a Paella pan on any type of heat, and 99.99% couldn't tell the difference.
I thought my kitchen was completely equipped but I was mistaken. I see I need to go out and buy a flamethrower. Army surplus store?
😂a flamethrower should be part of any well equipped kitchen
That's a weed torch
@@Uryendel
Weed torch? You must roll some really huge joints.
Home Depot
Elon Musk sold his out?
Now I want to try to make my own paella based on this video, thank you!🙏🏽
Hi @chulaguy619! You are welcome and good luck 🥘
the content is really good, why the subs is so low?
i hope this channel will be big !
Thanks for watching! 🙂
Agree
Fantastic. Can't wait for the rain to go and get cooking this outside
Cooking is beautiful ❤️😋
Man thank you somuch for this video, its beautifull in the way it portraits food and life and love.
Thank you so much for this lovely comment, Sun! Conveying a true love of food is something we are very passionate about ❤️
Solo se le puede denominar una OBRA MAESTRA !!! You can ONLY call this a MASTER PEACE !!!
this video contains quite a few great tips to cooking a paella. thank you!
Glad it was helpful!
Looks so delicious and authentic.really wish we had food like that here in uk instead of fish&chips or boring Lancashire hot pot
Fascinating,extraordinary and irresistible ! I can taste the flavor with my sense of sight !! 😁