Helina Sanchez - Spanish Chef

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@Natalia-wc6fb 23 күн бұрын

That's not paella (if it contains chorizo is never a paella, just rice with chorizo) and she is definetely not a Spaniard. Even if her lastname is Spanish (probably married or descendant of some Hispanic), her accent is clearly from Eastern Europe. So, please people learn how to properly cook paella from a trusted source!!!

@delimawhayop3413 Ай бұрын

I went crazy how she cook the shrimp if she is going to take it out from the pan and dont need to pile it like a flower😂

@MrOsimendoza Ай бұрын

You don't cook the ingredients and then take them out you have to let the flavors and seasons cook mixed. Where did she learn to make paella?

@Drzahman Ай бұрын

Valencian sauce*

@Goldberry2007 2 ай бұрын

Incredibly easy instructions and very useful information. I live in Germany. Most olive oils do not have the aceity info. Luckily junior brought me some from Marbella. Aceity 0.3. So I'm good. 😂

@raullopez1445 2 ай бұрын

Te Amo!!

@Sunshinespeck 2 ай бұрын

Thanks for the recipe! I have to try it. 🩷 👍🏻 I think you have a Russian accent! Where are you from?

@sallycastillo2163 3 ай бұрын

You are wonderful Helina. Thank you!

@helinasanchez-spanishchef 3 ай бұрын

Thank you ❤❤❤

@jacquelynfranklin7282 4 ай бұрын

Very good recipe

@helinasanchez-spanishchef 4 ай бұрын

Thank you! Happy you liked it!

@jacquelynfranklin7282 4 ай бұрын

Try closed caption for the hearing impaired sir if you can't understand

@damienwarnotte5912 4 ай бұрын

I understand that we have to use a very large pan but what if my fire doesn’t cover the entire pan ?

@helinasanchez-spanishchef 4 ай бұрын

Usually for a 60cm pan the diameter of the burner ring should be around 40 cm. The fire doesn't go exactly to the edge of the pan. If the distance between the fire and the edge of the bottom of the pan is around 5 cm it should be ok. To have the right burner it's important and makes cooking easier. The paellero (the burner with different size rings) as I use is the easiest solution and you can find it in any country on Amazon. Check out for example Garcima brand. Anyway, it is better to start by cooking a smaller paella portion with a smaller pan that corresponds to the burner that you have. You can cook two smaller paellas instead of a large one.

@damienwarnotte5912 4 ай бұрын

@@helinasanchez-spanishchef thank you for your answer 👌🏻

@Folkgrunge 4 ай бұрын

AIOLI=THE PROSTITUTION OF NAME "ALL I OLI" CATALAN NATIONAL RECIEOT.

@ndzapruder 4 ай бұрын

What an absolute joy you are! I bought a paella pan but have not yet used it -- this is a *very* intimidating dish, but you do it with gusto!

@helinasanchez-spanishchef 4 ай бұрын

Thank you! Put your pan into practice and enjoy your cooking🍀! Hope to see you one day at our paella cooking class in Barcelona 👩‍🎓👨‍🎓🥘!

@shaojiehe5596 5 ай бұрын

How long does it take to fry squid? I need to take it out and wait for the rice to go into the pan before I put the squid back in to cook, right?

@r.p5889 5 ай бұрын

Thank you. You got the answer to my question😂😂😂

@joserauldino 5 ай бұрын

Helina - greetings from Vancouver, Canada. Thank you for this amazing recipe. I love your video and the style in which you present your recipe. I wanted to make an authentic chicken and chorizo paella recipe and you helped me. Gracias!

@helinasanchez-spanishchef 5 ай бұрын

Thank you! Happy my recipe was helpful! Next time you can cook the same way but combine these ingredients with others like shrimp, squid and you will get paella mixta 🥘😉

@johnnyosgrillhideaway7247 5 ай бұрын

I am excited to prepare my next paella with fresh artichoke. I Love your videos - so helpful, inspiring and instructive. Thank you.

@helinasanchez-spanishchef 5 ай бұрын

Thank you!! Let me know how it turns out :))

@johnnyosgrillhideaway7247 5 ай бұрын

Masterful Paellera! Inspiring.

@johnnyosgrillhideaway7247 5 ай бұрын

Thank you for your excellent video on preparing an exquisite paella.

@AlanHodgkinson-cc1ok 5 ай бұрын

Amazing ❤

@douglaspouch5313 6 ай бұрын

Err hello. What's wrong with burping?

@canuckwineguy 6 ай бұрын

I'm always interested at the end to cover with towels instead of an airtight lid, making tonight, let you know how it goes, thanks

@helinasanchez-spanishchef 6 ай бұрын

How it was?

@canuckwineguy 6 ай бұрын

@helinasanchez-spanishchef3062 it was OK by my standards and my guests loved it. I couldn’t get the socarrat to form correctly so I was disappointed. I'm going to buy a proper carbon steel paella pan, I was using a stainless steel pan. Let you know next time.

@arturogallardo6167 6 ай бұрын

Torta ahogada de tomate 😂

@prajaktakhairkar9054 6 ай бұрын

blah blah blah blah only blah

@sheikhqh716 7 ай бұрын

Great cooking, a food of heart and soul, great authentic job

@helinasanchez-spanishchef 7 ай бұрын

Thank you so much! Happy you liked it! Happy New Year from Barcelona!

@sheikhqh716 7 ай бұрын

@@helinasanchez-spanishchef “I wish you all the best for a prosperous future ahead, all he best in life may come your way

@theHoff1974 7 ай бұрын

This was awesome! Definitely worth a little extra effort for that taste :D

@helinasanchez-spanishchef 7 ай бұрын

That's so great that you managed it! It's not an easy recipe for sure! Best New Year wishes from Barcelona!

@suepaskalj2275 7 ай бұрын

Worst cooking presentation i have ever seen😅

@CREDirect 7 ай бұрын

Helina, you're a paella Guru!! Thanks for sharing! I spent a few days in Barcelona this year and I fell in love with paella and the process of making it.

@helinasanchez-spanishchef 7 ай бұрын

Thank you soo much! Happy you liked the recipe! When next time you are in Barcelona please come over to our cooking class and we will cook paella together! Happy New Year from Barcelona!

@CREDirect 6 ай бұрын

Deal!! Thank you and Happy 2024!

@Islandcandies5963 7 ай бұрын

Hi Helina, have you stopped or taking time off from KZbin? I hope things are ok. I had a paella ingredient question, but your last video was months ago, so hoping you are ok.

@helinasanchez-spanishchef 7 ай бұрын

Hi dear! Thank you for asking! Just busy with other things and wish to have more time for videos! I think I start with KZbin videos in a month or so. But if you have a question ask me please! Would be happy to help!

@Islandcandies5963 7 ай бұрын

@@helinasanchez-spanishchef Great to hear back. I’m glad “busy” is the reason :) That’s a good problem to have :). My question was for pork. I don’t think I’ve seen the addition of pork in your videos (but I couid be mistaken). If I wanted to add boneless pork (ie pork belly or pork butt/pork shoulder cuts) would I treat it like chicken? What vegetables woukd pair with pork/shrimp/ chorizo? Thank you very much for any advises.

@CalamityKid9 7 ай бұрын

That was great, looks amazing. Does anyone have a link to the burner in the US? None of the ones I can find look like that.

@helinasanchez-spanishchef 7 ай бұрын

Hi @CalamityKid9 Thank you for watching my video! In fact, there is a company that ships all paellas equipment to US. I bought many of my paelleros there. They sell mainly Garcima which is one of the best paella equipment. www.paellaclick.com/en/ If you have some questions about what to choose ask me, would love to help. Merry Christmas from Barcelona!

@billhawke251 7 ай бұрын

Hi Helina, thanks for the video on preparing the salmorreta. Here in Australia Nora chillies are hard to come by, but I have been able to purchase Spanish Nora chilli flakes, what would be the amount of flakes required to prepare your salmorreta. Grateful for you help Bill

@helinasanchez-spanishchef 7 ай бұрын

Hi Bill! Thank you for watching my video! One ñora pepper weighs about 5g without seeds. It is not spicy, so do not worry about adding too much, it will be just stronger. Do not hydrate flakes. Use very low heat when you start frying ñora with extra virgin olive oil, so as not to burn flakes, it's just to warm them up until they smell nice (just a couple of minutes). As flakes are smaller than whole pepper it will take faster than on video. Stir all the time (again not to burn flakes). Once you've got a nice smell quickly add tomato flash. Tomato will bring liquid so flakes will get hydrated within tomato juice. Add parsley after tomato (don't skip it). Then, all the same, simmer without a lid for around 45 -60min, then blend. Good luck 😘

@billhawke251 7 ай бұрын

Thanks Helina😊

@dkssdndj2948 8 ай бұрын

Dont waste garlic but don't use haha😅

@cristianblavi834 8 ай бұрын

Te quedan los dedos con ajo 😅

@rickmartin9823 8 ай бұрын

Soooooooo long just loves to talk!!!❤

@jasonsmith7809 8 ай бұрын

You are a joy to learn from. Thanks!

@jephybean 9 ай бұрын

Thank you. I've been looking for something simple and authentic. All of the other recipes have American people trying to show how to make it and they add stuff to make it prettier or over sugar it or something else to make it va-va-voom. THIS is what I've been looking for - just as pretty but AUTHENTIC and down-home real. <3

@helinasanchez-spanishchef 9 ай бұрын

So great that you liked it! Thank you 🤩🤩🤩!

@ivandovgal6209 9 ай бұрын

shallot yes. Small amount

@vinnettewalker2321 9 ай бұрын

FANTASTIC YUM!❤

@gildardo 9 ай бұрын

This was one of my questions, thanks for posting this.

@luzcarroll 9 ай бұрын

Looks yumm!

@Sh-85 9 ай бұрын

I don't know why, but i forgot about the paella, and I feel that you are a very kind person, full of life, and have a good heart.. This is the first time i write such acomment.. Greetings from KSA ❤ Wish you all the best dear. and the paella looks yummmm.

@helinasanchez-spanishchef 9 ай бұрын

Thank you for your kind words dear! Love and best wishes from Barcelona ❤❤❤