We are going to see how Alex the French Guy Cooking, makes Paella!
Be sure to check out his other paella video after this one!
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29 Comments
Happy holidays guys! I hope all of you are doing well and I hope you enjoy this video! 🙂
Did anyone else click on this purely because the video thumbnail seems so out of place?
Specifically, I thought it looked like a pot of of fat, live grubs that have been marinated, one of which is trying to make an escape from the pot – and jarringly, an arrow point to that same grub mid-escape, labelling it 'Delicious!' as if its its frantic dash to avoid becoming dinner just makes it all the more tasty.
It is quite accurate to what normally paella tutorials are, and it is quite goodly achieved (especially taking into a count he used a pan lol, not a paella) the temperature scheme was very accurate and many people don't use it; It is very important. However, the paella pan exists for something, the point of it being big and flat is to have all the rice spread evenly throughout the whole pan, and to be able to play with fire, for example when doing the sofrito only the inner ring of fire should be turned on. Also, there is a flaw in the steps they used, normally the rice goes after the broth; broth to rice ratio should be 2:1 (yet it may vary on depending the rice type you use) you put the broth after the sofrito, and you let it evaporate for a while, I use a ruler to measure the depth of the broth to see when it's time to add the rice. Hope this helps, apart from these little details, the recipe is great
(I am from Valencia btw)
Hello, I've recently been in Barcelona for 6 days, but I didn't like the food at all.I really liked the Paella though, I ate it once (seafood paella) and it was alright, had some long langustines which were tasting a lot like shrimp, but for the rest of the journey I only had food that was scam or too pricy but not good at all.I've been to some open market type of place and ate there some salmon tartare which was pretty much too greasy and a little bit disgusting but my guts were ok at least.In the last day I've been the most dissapointed though, I've been to a restaurant which charged extra 3 euros just for dining outside and I ordered Brothy Rice which contained red shrimp(which I head are the best that exist), crab legs and a creamy broth.All of that was too hard to eat, too much sea flavor, a lot of work in getting the meat out of the crab legs and claws, too pricy and not a good experience at all.To this day I still don't know what the Spanish people eat everyday, I've only seen them drinking beer at every hour and eating only Patatas Bravas and Clams.Nobody that I've seen really enjoyed the expensive food, only for show and price.I've been so glad when I actually ate good in my final day at Five Guys !
"Socarrat" is not an Spanish word.
Love you both, it's nice to see how respectful and great paella cookers you are thanks from Spain! We need you guys! Merci!!
I'm from spain and I use to lunch at restaurants and I can confirm there are soo many places that make really bad paella, most of them at Madrid or Barcelona, they are turist traps, if you see "Menú del día" and it contains paella, don't take it.
According to Chef Amadeo, cooking fish stock should not exceed 15 minutes.
What do you think ?
A Frenchie with a Valencian mother 🙂
I thought paella is the dish but the pan is actually called paellera right?
Well, just one point about the "thickness" of a paella; this is a dish of working people, so probably the original paella has a lot of rice and not a lot of meat or seafood. I think that this thing about two-rice-grain-thick-paella arrived 10-15 years ago in some chic restaurants.
Always excited to see Alex's videos being reacted to
Alex is a food scientist
what's that kind of paella like dish with seafood and some kind of noodles?
I will add just one thing to the name of the dish and the instrument. The Pan in Catalan (so I think in Valencian is the same, are the same language, call it by the name u like more) is paella. Not that there is an special pan that goes by that name, but the literal translation for pan is paella.
Went to valencia and had the paella with rabbit. I think it was ready to fast to be good paella though. It was not that special but i had worse on a spanish campsite cafeteria.
Im Valencian, and pls be carefull whith the Original recipe…. All rices can have "things" on it, and its fine if it works for you, but don't call enithing paella When is not. It hurts deep in the soul
Hi, i am from Valencia, paella is such an amazing dish…, every Sunday here, my dad sometimes and my mother in law another, do Paella, every Sunday! Is a tradition here, all family eating around Paella, and the secret about this, apart from a good fumet, the correct rice, etc….is the art of controlling wood fire 🔥. Socarrat is an art. Sometime I did one by myself, guided by my olders.
I am so lucky I can taste it every weekend.
I have to say that Valencian Paella is made with chicken and rabbit, chicken liver, and "bachoqueta and garrofón" for the vegetable part. And is so common to add snails on it.
Loving the video, you have reminded me of the Jamie Oliver incident
Late congrats on achieve 100k subs, hope u continue to do more content like collab with other chef if available.
Me encanta el pegaito🤤🤤🤤
My uncle lives in Spain. He showed me a good way. I cut the head off the prawns. Boil them up for the stock, then actually use a potato masher to mash the head up. Then put the stock through a seive and use that. Loads of flavour and obviously use the body on the dish.
James, la paella se hace en la paellera, so no, paella is the dish and paellera is the pan.
The fumét boíl Eda for tooooo long,and with fenel and mushrooms? Another thing, he sould NOT remove the rice once the stock Isis added
Alex is brilliant, j'adore his videos.
We say "tiene buena pinta, mejor sabrá". Congratulations, your comments are very accurate.
I love this stuff. I'm learning so much!!
As Spaniard, i tell you its really hard to find a restaurant outside Spain that does Paella like it should, even here there are a lot of "kinda" paella.. you have to go to place where they know what they are doing. I suppose this happends with a lot of dish´s on everycountry. I can tell you, if you have the chance to eat a nice done paella, you wont regreat.
My first paella was an okay tourist one in Málaga when I was in college, but I have now had ample opportunities to correct that early blunder. My wife is a professor who has been teaching summers in Vàlencia for the past five years. We have had numerous rice dishes in the city and the region and to the south in Alicante. And we have learned a good deal over the years about las paellas verdaderas.
Loving this! Two people enjoying cooking Traditions and embracing Techniques! You are adding a ton of value to this and thats how it should be.
I recently saw an epicurious Video on Bolognese, would Love your reaction to this😂