Never call this Paella! Spanish Rice with Chicken from La Jonquera in Catalunya.
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- Опубліковано 7 вер 2024
- Learn how to cook Spanish Rice with Chicken, just like the locals in La Jonquera, Catalunya.
Today I've reached La Jonquera in the province of Girona in Catalunya, northern Spain, for yet another authentic, local speciality: Rice with Chicken, Arroz con Pollo
Pete's Pans cooks all the greatest regional specialities, mostly "on location", with utmost regard for local authenticity, so please join me:
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I've been cooking and watching videos of cooks for years. This guy is my new favorite.
This guy appreciates your support :)
I've made this twice now and I have to say , I've fallen in love with this dish... Thanks Pete
@@invaderwashere3058 Me too! If you get this right, then you can cook any Spanish rice with ease!
Definitely going to cook this....
Purchasing a paella pan today and making this tonight. Needed a reason to get a paella pan!!! Great and inspiring recipe , thanks
Hope you enjoy! Many thanks for tuning in :)
Love knowing the culture thru it’s cuisine!
It’s very important that you mentioned that people shouldn’t be afraid to add water or stock to slow down the cooking process. As long as it’s cooked down it doesn’t take anything from the taste. Good advice to inexperienced wannabee home cooks.
Another winner.
Going to try this one looks very good.
Pete I have watched every darn video you've made...now what?!? Get back at it SVP!
Superb chef! What a pleasure seeing La Jonquera again. I first crossed this area in the 90s. Fantastic - thank you for an excellent production
Very inspiring videos
Excellent videos . I highly recommend that anyone doing cooking videos should take inspiration from you.
Love your channel!
Sharing as always!!!🌺🌺🌺💞💞💞
Bless you for sharing :)
There's a Catalan dish consisting of peas, water and olive oil and served topped with thin, roasted slices of blackpudding and a sprinkle of chopped parsley. Alledgedly, the peas are placed on the stove in the morning, stirred gently with a wooden spoon throughout the day with water and/or oil being added when necessary before it is finally served. The cook was an 82 year-old lady - and the dish was extraordinarily GOOD! (The cava accompanying the meal made it even more so!)
Do you by any chance happen to know the recipe?
Your videos are really enjoyable, thank you!
Don't know... would love to find out!
I’m making this today. I really like that old pan you used. I love the socarrat.
Old? Think it was pretty new at the time of video :)
Hope it turns out to your liking!
@@Petespans Oops,sorry. It looks sort of “authentic.” And old 😂
great video as always! the book in the beginning made me wonder, can we expect a video guide on cookbooks about the regions you have visited?
Fantastic
This is one of your best! I loved it! Thank you!
I thought so too! Thanks Scott :)
Yum!
What is the ratio of stock to rice? Thanks
Hey RIck, Go for two and a half, adding more BOILING STOCK as required. With experience I just eyeball it these days. Should be more precise!
Another great video, are the Nora peppers hot like dried chilli? and if I cannot get them is their any obvious substitute? Thanks
Ñora peppers a mild - but not used in this recipe.
That garlic is now bitter. Tsk tsk