I'd say this is the closest thing you can get in America. Cook sounded spanish I think he just had to change it up for american taste + the fires he is using it to cook can't do much with them so not bad
@@alejandroamoros5339 me da la sensación de que no has trabajado en cocina, sabor americano? tiene los ingredientes adecuados. Podrías cambiar los guisante por tirabeques y aun así al no ser una paella "valenciana" no es extraño ver los guisantes. La forma de hacerla también es la mas común en restaurantes españoles, hacer el caldo de antemano es algo necesario para optimizar la cocina y aun mas en una paella de marisco donde a mi parecer el resultado es muy superior de esta manera. Como mucho podrías quejarte de que esta hecha a gas pero también es lo mas común a no ser que vayas a un lugar especializado. Estas criticando por criticar el trabajo de un profesional que viendo como la elabora me extrañaría que no sea español y tenga años de experiencia. google translate: It gives me the feeling that you haven't worked in the kitchen, American flavor? it has the right ingredients. At most you could change the peas for snow peas and even so, since it is not a "Valencian" paella, it is not strange to see peas. The way of making it is also the most common in Spanish restaurants, making the broth in advance is something necessary to optimize the kitchen and even more so in a seafood paella where, in my opinion, the result is much superior in this way. At most you could complain that it is made by gas but it is also the most common unless you go to a specialized place. You are criticizing for criticizing the work of a professional who, seeing how he makes it, I would be surprised if he is not Spanish and has years of experience.
As a Valencian i have some words to say. 1. The pan is an authentic one, well done. 2. Tagged as a "Paella de Marisco"... just as is, because a "Paella Valenciana" is another thing... perfect. 3. Seafood isn't overcooked and colour of the rice isn't radiactive because too much colourant. 4. All well but... PEAS.. FOR GOD SAKE, THERE'S NO PAELLA, NO MATTER WHAT TYPE, THAT HAVE PEAS ON IT'S RECIPT... At least is better than the last one that is see in your channel xD
Llevo un rato buscando mis viejos apuntes de cocina, a ver si encontraba la lista de ingredientes permitidos según la provincia pero no lo encuentro por ninguna parte. Igualmente te diré que históricamente la paella valenciana, en la provincia de Castellón lleva tirabeques que es un tipo de guisante tierno que se come con vaina. También decir que en valencia llevaba rata de arrozal, anguila y pato. Según la provincia se admiten legalmente unos ingredientes u otros y si hablamos de "simplemente" paella por supuesto que hay gente en toda España que usa guisantes. Que tus papis te hagan la paella los domingos no te da autoridad para criticar sin tener ni idea de lo que es una paella ni sus variantes.
Calm down, geez! Not as if they'd put ketchup or something! lol Ever been to Dominican Republic or Cuba? They put peas in it. And it doesn't add nor remove any flavor from the dish.
Yummmmmmm… but that tiny spoon kicked my ocd into overdrive lol the whole time it irritated me to see such a small spoon in such a big pan lol my inner voice was like “ stir over there… now over there… faster!”🤣🤣🤣 oh… I wish that clam broth would’ve went in
Eso no es una paella, eso es un arroz con cosas. Es lamentable que llamen paella española a esas cosas. Les animo a que visiten VALENCIA y prueben los mejores arroces en pella y la auténtica paella valenciana.
A couple of things right off the bat, near the end they mixed some of the fish with some seasoning in a bowl and then placed in the paella pan. I've cooked a paella in one of those pans, albeit burnt because I didn't check the temp, and it seems to me they just cheated with that slurry they put in in the beginning. Another thing is often paella is not strictly seafood, I believe I heard that's the sort of paella they'll serve tourists in Spain, traditional paella has, duck, chicken, rabbit and it's a sort of fricassee in the beginning that you add rice and stock to. All those toppings remind me of the saying, all hat and no cattle, about cowboys....
I'm sure if there was paprika in that slurry, they burnt it, paprika has to be added and then immediately you add your stock. Also don't burn your saffron if that was in there too.
I've never seen a paella made in the order as the one here in this video is. That squid had to be as tough as rubber bands with all that cook time. You put in the shrimp and scallops BEFORE the chunks of fish? Um, okay. And you cook the clams and mussels in a separate pan so they can't release their fabulous liquor into the rice? Whatever. All of that seafood was way overcooked,
That ain't socarrat, that got burned. When he's serving it at 10:01 you can see socarrat under it but I guess with the wooden spoon it's hard to scrape it
Now that is a nice paella, not not other bullshit you had in NYC. Even then, this is super dry. What the hell is going on with everyone making paella dry and not incorporating the layers of flavors that make paella unique…SMH!!!
Печь засрана грязь везде . Повара блять грязнули. У нас в ресторане снимали рекламу так все до блеска натерли. Рис сгорел и видно что ещё сырой . Я в шоке
Where are the subtitles (the list of) the ingredients that the chef is adding as he is cooking the paella? I can see that among the ingredients being used and added are shrimps, clams, fish, etc., but the list of ingredients and the recipe in terms of the order in which the ingredients are added should be given. That would be very useful. I did not see the saffron spice being used.
Uh…..as a chef I’ll just say this MOP (Method Of Preparation) is not exactly what I would do. Keep in mind most seafood dishes does not ever require any precooking when being added to rice or another form of hot liquid like a bouillabaisse. The temp on the rice was higher….than what I would have been comfortable with but the presentation was dope however. If you guys would like me to do some cooking videos on my channel than that can be arranged too! Good dish!
Right, the burnt layer at the bottom (socarrat) is one of the signature must haves for authentic paella. For this reason most recipes recommend not stirring once you've added and distributed the rice.
Best paella marinara i ever ate was in Spain, Taragona .. Trucker diner..in the 70 ties!!!!. This doesn't even come close, looks way to dry . 🤔 And burned.
El principio de la paella correcto!, pero el remate final… guisantes?, pero estoy seguro de que lo hacen por gustos locales americanos, no obstante el plato debería de respetarse y hacerlo tal cual se hace en España.
En que parte de españa dices,por que segun que parte de españa la hacen peores,te diria que el cocinero de esta paella es de la comunidad valenciana,por la manera de cocer el arroz,por que la paella es un plato de arroz ,con un buen caldo,lo demas es decoracion.
I know this is the traditional way of making paella in Spain. But the rice is often undercooked in this style of cooking (to my palate). I actually prefer the NYC style shown in the previous video where the dish is cooked in a regular pot. I care less about the tradition and more the rice being fluffy as opposed to half-cooked through.
When rice in paella is undercooked, you can be sure that the paella isn't correctly cooked and when you cook it in a regular pot, it can't been named paella!😉
You are never going to get as good a paella in a restaurant as you can make yourself... This is a very chintzy paella with not so much seafood. A real paella you cannot see the rice beneath the seafood. For the size of the paella there should be much more shrimp and shellfish on top...
the person Who is reading this comment, I wish you great success,love and happiness
দারুন ছিল খাবারের আইটেম,,,,, ফাটাফাটি রেসিপি
well,, the last "paella" video was terrible, but this its good. Spanish chef for sure
Se ve bastante apetitosa esa paella
We love being here watching these delicious dishes, it gives you nothing but joy 😊🙏👍❤
When im watching i feel very joy! 😄
New York is not only a huge city but also a wirehouse of various kind of food . I love watching you video. seafood lover
Paella is Spanish food bro 😂
people who are watching this còmments l wish thererents still Alive for more than years God bless family 🙏❤😊🙏🙏👍
Wow...Delicious...I like it 👍👍👍
Idk how he avoided overcooking the calamari....
Those crispy rice edges are the best! Kinda liking this channel with no talking...now I'm hungry 😚
It's not crispy it's burnt!
New York be eating good huh
That looks extremely delicious... When can we start pulling food from our screens?
Jombang indonesia hadir
Tuyệt vời quá ❤️🥰❤️
Makanan new York seafood
how does this compare to paella in Spain?
its the same
@@Malandrin Lmfaooooo
I'd say this is the closest thing you can get in America. Cook sounded spanish I think he just had to change it up for american taste + the fires he is using it to cook can't do much with them so not bad
@@alejandroamoros5339 me da la sensación de que no has trabajado en cocina, sabor americano? tiene los ingredientes adecuados. Podrías cambiar los guisante por tirabeques y aun así al no ser una paella "valenciana" no es extraño ver los guisantes. La forma de hacerla también es la mas común en restaurantes españoles, hacer el caldo de antemano es algo necesario para optimizar la cocina y aun mas en una paella de marisco donde a mi parecer el resultado es muy superior de esta manera. Como mucho podrías quejarte de que esta hecha a gas pero también es lo mas común a no ser que vayas a un lugar especializado. Estas criticando por criticar el trabajo de un profesional que viendo como la elabora me extrañaría que no sea español y tenga años de experiencia.
google translate:
It gives me the feeling that you haven't worked in the kitchen, American flavor? it has the right ingredients. At most you could change the peas for snow peas and even so, since it is not a "Valencian" paella, it is not strange to see peas. The way of making it is also the most common in Spanish restaurants, making the broth in advance is something necessary to optimize the kitchen and even more so in a seafood paella where, in my opinion, the result is much superior in this way. At most you could complain that it is made by gas but it is also the most common unless you go to a specialized place. You are criticizing for criticizing the work of a professional who, seeing how he makes it, I would be surprised if he is not Spanish and has years of experience.
Esta paella está muy bien. Como en España.
Such a pleasure to travel with you. Always an important time in my day when I am watching your video. : )
Супер красивый видео👍👍🤝🤝🔔😍
It's so delicious, so high in protein
Its only 8;30 am and im hungry for paella
As a Valencian i have some words to say.
1. The pan is an authentic one, well done.
2. Tagged as a "Paella de Marisco"... just as is, because a "Paella Valenciana" is another thing... perfect.
3. Seafood isn't overcooked and colour of the rice isn't radiactive because too much colourant.
4. All well but... PEAS.. FOR GOD SAKE, THERE'S NO PAELLA, NO MATTER WHAT TYPE, THAT HAVE PEAS ON IT'S RECIPT...
At least is better than the last one that is see in your channel xD
Calamari had to be like chewing a rubberband.
真係好想食，廚師好有心想煮海鮮飯👍
Llevo un rato buscando mis viejos apuntes de cocina, a ver si encontraba la lista de ingredientes permitidos según la provincia pero no lo encuentro por ninguna parte.
Igualmente te diré que históricamente la paella valenciana, en la provincia de Castellón lleva tirabeques que es un tipo de guisante tierno que se come con vaina. También decir que en valencia llevaba rata de arrozal, anguila y pato. Según la provincia se admiten legalmente unos ingredientes u otros y si hablamos de "simplemente" paella por supuesto que hay gente en toda España que usa guisantes. Que tus papis te hagan la paella los domingos no te da autoridad para criticar sin tener ni idea de lo que es una paella ni sus variantes.
@@darionointeresa8505 Jo no sé si tu els diumenges fas paella, fideuà, arròs a banda o al forn... però pèsols no hi ha en cap recepta "mestre"
Calm down, geez! Not as if they'd put ketchup or something! lol Ever been to Dominican Republic or Cuba? They put peas in it. And it doesn't add nor remove any flavor from the dish.
Possible to state the ingredients added during the video, sometimes I wish I knew them for certain things.
Beautiful video 👍👍
Great video and wonderful looking food
Delicious, thanks for your video.And what is the Red tags? Tomato some kind of pepper 😋
I have been to this restaurant multiple times and can confirm without a doubt that it tastes as good as it looks. Their food is incredible.
Pestoooo☝️
what a delicious paella, and with a good hunger it is better
Valencian Paella is the tastiest 😋
I really do believe this specific paella is on the burned side
Is it though?
@@elbob248 depends on how you like your crunchy rice: raw or well burned.
@@GeorgeBuftea The crust on the rice, or socarrat, is one of the main things to be able to achieve in making an authentic paella.
@@elbob248 I know that, but the burned sides are to be avoided
@@GeorgeBuftea I get it. I am no master. I make mine on my grill and have not yet taken it far enough to get a really good crust. More practice.
Waaaooo amazing 😘👍
So many beautiful layers of flavor & textures. Every bite would be deliciously different.
Yummmmmmm… but that tiny spoon kicked my ocd into overdrive lol the whole time it irritated me to see such a small spoon in such a big pan lol my inner voice was like “ stir over there… now over there… faster!”🤣🤣🤣 oh… I wish that clam broth would’ve went in
Eso no es una paella, eso es un arroz con cosas. Es lamentable que llamen paella española a esas cosas. Les animo a que visiten VALENCIA y prueben los mejores arroces en pella y la auténtica paella valenciana.
Yo no soy español y eso NO es una paella 🤣
A couple of things right off the bat, near the end they mixed some of the fish with some seasoning in a bowl and then placed in the paella pan. I've cooked a paella in one of those pans, albeit burnt because I didn't check the temp, and it seems to me they just cheated with that slurry they put in in the beginning. Another thing is often paella is not strictly seafood, I believe I heard that's the sort of paella they'll serve tourists in Spain, traditional paella has, duck, chicken, rabbit and it's a sort of fricassee in the beginning that you add rice and stock to. All those toppings remind me of the saying, all hat and no cattle, about cowboys....
I'm sure if there was paprika in that slurry, they burnt it, paprika has to be added and then immediately you add your stock. Also don't burn your saffron if that was in there too.
Why did the robber jump in the shower?
He wanted to make a clean getaway.
🤔🤔🤔🤔🤔
Isn’t that Paella pan gorgeous? I would try making it on a grill.
Jesu Cristo al grill , pobre paella.
That looks amazing!
A nice single serving size of paella! Okay, 2 servings. Don't want to be greedy...
I love this channel, I'd eaten it in Spain!
the edges are burnt. Peas? Where are the green beans, where is the chicken? Where the lemon? Where is the saffron?
Burnt edges are a Hallmark of all traditional paellas. It's called Socarrat, also the name of the restaurant.
@@ScottD-q9p Soccarat isn’t burnt.
A Paella isnt good of using a large pan.
Learning you are, young Padawan
Queimou as borda mano! Diliça!! Rsrsrs TOP
Si el arroz no llega a los bordes mal asunto, se quema y amarga toda la paella.
It looks like Korean stir-fried kimchi rice.
The crispy edges are heaven!!!!
Nice video!!
I love paella
Olá boa tarde meu amigo parabéns pelo trabalho tooop meu grande like juntos 😋😋😋😋
Yeah that quite expensive than fried rice, I guess I must eat fried rice when I'm broke
Dude needs to improve the kitchen where he makes the paella. Or instead of making 1 12 person paella, make 2 6 person paella...
Chào tất cả mọi người.
Man that looks delicious. Perfectly cooked and authentic.
I've never seen a paella made in the order as the one here in this video is. That squid had to be as tough as rubber bands with all that cook time. You put in the shrimp and scallops BEFORE the chunks of fish? Um, okay. And you cook the clams and mussels in a separate pan so they can't release their fabulous liquor into the rice? Whatever. All of that seafood was way overcooked,
Agreed I hope they used that clam and mussels broth for the NEXT paella ! 😩 And why cook the peas and red pepper separately ?
🇩🇴🇺🇲🇩🇴🇺🇲🤣🤣🤣you right , over cook the seafood....muy mal cosinada paella
Uma cornucópia de frutos do mar!
A cornucopia of sea food!
Ai sim sentir firmeza,a cada garfada eu aqui salivando 😋😋😋😋🇧🇷
Somos dois.
Se me hizo la boca agua.
Saya Suka Makan
Saya Mau Makan
Makan apa saja
Makanan Halal
Makanan Enak
Makanan Gratis
Makanan Pokoknya
Yum! I can’t stand peas but I’d eat around every single one for this dish. Lol! Looks delicious!
CONFIO EN TI, Y CONFIO EN MI…!! QUE BONITO….!!
The best 👍👍
Certified Gold!!!!!
Gran presentación, a pesar no tener medios hace una gran paella, si tuviese unos fuegos adecuados sería de 10.
despite the restaurant's namesake, very little actual socarrat only along the edges of the paella.
That ain't socarrat, that got burned. When he's serving it at 10:01 you can see socarrat under it but I guess with the wooden spoon it's hard to scrape it
my mouth is watering
Dang, 6 burner pan!
И грязная !)))
people of the states make food which is abundant in size and nutrition.
👌👌👍👍👏
Now that is a nice paella, not not other bullshit you had in NYC. Even then, this is super dry. What the hell is going on with everyone making paella dry and not incorporating the layers of flavors that make paella unique…SMH!!!
where is the creamy texture of rice in paella ?!
Paella dont have creamy texture... i dont know where u see that but was a trap for tourists.
Its paella, not risotto. Risotto is creamy, paella isn't
Печь засрана грязь везде . Повара блять грязнули. У нас в ресторане снимали рекламу так все до блеска натерли. Рис сгорел и видно что ещё сырой . Я в шоке
Where are the subtitles (the list of) the ingredients that the chef is adding as he is cooking the paella? I can see that among the ingredients being used and added are shrimps, clams, fish, etc., but the list of ingredients and the recipe in terms of the order in which the ingredients are added should be given. That would be very useful. I did not see the saffron spice being used.
Uh…..as a chef I’ll just say this MOP (Method Of Preparation) is not exactly what I would do. Keep in mind most seafood dishes does not ever require any precooking when being added to rice or another form of hot liquid like a bouillabaisse. The temp on the rice was higher….than what I would have been comfortable with but the presentation was dope however. If you guys would like me to do some cooking videos on my channel than that can be arranged too! Good dish!
Nah, I'm good, don't bother with the videos.
@@MrCowboyMouse Ha ha! Yeah ok! Cars it is!
Hasta que promocione restaurantes de comida mexicana en mi país, Mexico, le doy todas las vistas que yo pueda
I call tell it doesn’t taste good already bc of the burning rice, it’s going to have a bitter taste and smoke burn smell the whole pan
that's called socarrat and people actually pay for that stuff in Spain
Right, the burnt layer at the bottom (socarrat) is one of the signature must haves for authentic paella. For this reason most recipes recommend not stirring once you've added and distributed the rice.
Sangria and paella! Mmmmm!! 🤤
Yummy! Who's craving for some seafoods now?
Пробовал паэлью. Кошмар. Не еда, а мусор.
Best paella marinara i ever ate was in Spain, Taragona ..
Trucker diner..in the 70 ties!!!!. This doesn't even come close, looks way to dry . 🤔 And burned.
Ох передачи Ревиззора на них нет...
Точно )))))
wish you would say what the ingredients are or have some subtitles
Me encanta Nueva Yock
arroz con cosas
Привет из России, все сделано на хорошем уровне, так держать!!!
yum who else spotted that cockleshell that had already opened before cooking
Imagine the smell 😍
國外的炒鍋都特別大😋😋😋
El principio de la paella correcto!, pero el remate final… guisantes?, pero estoy seguro de que lo hacen por gustos locales americanos, no obstante el plato debería de respetarse y hacerlo tal cual se hace en España.
En que parte de españa dices,por que segun que parte de españa la hacen peores,te diria que el cocinero de esta paella es de la comunidad valenciana,por la manera de cocer el arroz,por que la paella es un plato de arroz ,con un buen caldo,lo demas es decoracion.
@@eusebiomorenoh3970 la paella valenciana no tiene nada que ver con esto
@@javytmc quien habla de la paella valenciana
What was the paste/sauce that was added after the squid?
Soffrito: Slowly cooked onions, garlic, peppers, tomato
What a Chister!
I know this is the traditional way of making paella in Spain. But the rice is often undercooked in this style of cooking (to my palate). I actually prefer the NYC style shown in the previous video where the dish is cooked in a regular pot. I care less about the tradition and more the rice being fluffy as opposed to half-cooked through.
When rice in paella is undercooked, you can be sure that the paella isn't correctly cooked and when you cook it in a regular pot, it can't been named paella!😉
Any Air Sample coming to Iowa
You are never going to get as good a paella in a restaurant as you can make yourself...
This is a very chintzy paella with not so much seafood. A real paella you cannot see the rice beneath the seafood.
For the size of the paella there should be much more shrimp and shellfish on top...
True. Really it is a quick and easy dish and seafood is so much cheaper to buy yourself. What was the orange stuff they put in at the start?
Huge pan, covered the whole stove. How many of you eating one pan of this paella…? 😋😋🤤🤤
후덜덜하게 큰 빠에야~~~👍👍👍
Those scallops look raw
shrimps overcooked.
УКРАИНА....спасибо за ваши видео....
Show face when
No, Green peas No. Why???
What is the red paste added to the calamari?
Pretende ser tomate...
イカの次に入れたの何？😅
Looks great fresh and cooked very well,it can gave you a great meal.