Pro Chef Reacts... To Omar Allibhoy's Spanish Paella! (Jamie Oliver)

[@ChefJamesMakinson]

*23K Subs! Thank you guys for the support!! Be sure to check out my My New Cooking Course!* james-makinson-s-school.teachable.com/

[@mirceazaharia2109]

From the few times that i have been to spain, you should try te paella from Castelon, if you go there they will say they invented the dish :)

[@thespanishchef]

Glad you liked it amigo!!!

[@ChefJamesMakinson]

Gracias Omar!! :) When you visit Barcelona please let me know!

[@lortuno1]

I'm from Spain, near Valencia. I eat paellas almost every week and I'd say this paella is 9.5/10. The only ingredient that is not present in the "canonical" valencian paella is the artichoke. There is another variety with duck and artichokes, also delicious. But I love to add artichokes to my paellas too.

[@juliansandoval8022]

pleasant to see how spanish food brings people together

[@artemaniaco293]

​@@lortuno1 dale un pase por la alcachofa, si hay muchas variedades ajjaj

[@Valhalla77777]

Buen trabajo, Omar!

[@adklabor1]

James, you are just incredible. I LOVE your 'not-stuffy' way of explaining how things work, and I also love the fact that you do not have the "im wonderful' attitude (even though i think you are) of a good percentage of chefs. i've watched all your videos, and plan to continue to do so. very refreshing to see depth of knowledge and teaching ability combined.

[@ChefJamesMakinson]

Thank you very much for the nice compliment! It means a lot!

[@LadyMitcly]

I agree! Love from Australia 🇦🇺

[@ralineshopia5347]

Omar Alibhoy is legit, he was work at El Bulli Ferran Adria, voted best Restaurant in the world when he was there....

[@jeffward1106]

My uncle is from Saudi Arabia and he sends me saffron every 3-4 months I think it's from India. I'm not sure where it's from but he lives on the east coast of the Arabian peninsula. I'm grateful for the gift and I like to cook for friends.

[@ChefJamesMakinson]

you are very lucky!

[@kianhoo9197]

I think it should be from Iran. Not sure tho

[@ranjanbiswas3233]

Spanish Saffron, Persian Saffron and Indian Saffron are different I believe.

[@vaazig]

It's probably Persian/Iranian. I find that the Spanish saffron I find in the UK is rubbish. The Iranian is excellent. In Qatar I found amazing Spanish saffron though. So, the good stuff goes where it's appreciated and it garners a good price.

[@alwoolhouse6255]

We live in rural Andalucía. It’s surprising how parochial traditional Spanish can be with respect to their cuisine. They reacted with surprising vigour to my suggestion that Valencia is the home of paella. They weren’t challenging historical fact, just reminding me of their infinitely superior version!

[@thane_snipes]

This channel is quickly growing to be one of my favorite cooking channels on youtube. Your videos are absolutely filled with gold nuggets for the budding homechef. Thank you so much, and keep up the great work!

[@ChefJamesMakinson]

Thank you very much!

[@jeanthewissen]

I really like James' videos because he doesn't exaggerate when reacting. He's more like a teacher, which I appreciate very much. I feel like he's talking to adults, instead of youngsters, and that's exactly the kind of content I enjoy. Now, you have to wonder if Jamie's gonna bring an Asian chef to cook some kind of fried rice.

[@ChefJamesMakinson]

He does have other chefs making other dishes on his channel! haha

[@thailakhampo]

He doesn't exaggerate?

[@ChefJamesMakinson]

@@thailakhampo who Jamie? He exaggerates all the time

[@jeanthewissen]

@@thailakhampo James doesn't. Jamie... he exaggerates ludicrously.

[@thailakhampo]

@@jeanthewissen Ak ok! Haha, I was confused for a second.

[@Lily-yj6dr]

I think he did not point out that the reason of adding tomato is not only for the flavor,but to detach the juice of the fried meat from the pan with its acidity,thats a VERY important step. Overall a really good authentic paella. You have my regards from Valencia.

[@thespanishchef]

Bien dicho!

[@juanQuedo]

I have always recommended Omar's video to anyone that has asked me about paella here in the UK

[@dabK3r]

"It's very important to know that you are buying from a reputable dealer" truer words have never been spoken 😂

[@DaveDVideoMaker]

I first heard of Omar Allibhoy on the Jaime Olive Oil channel. I see he also cooks a lot of good Spanish dishes. I think Sobrino Omar did quite a good job making the paella, but like you said, I would prep the ingredients first.

[@ChefJamesMakinson]

He did it to show everyone which is very good!

[@DaveDVideoMaker]

@@ChefJamesMakinson Agreed. However, on his channel, he does have other ‘paella’ recepts like a sausage, red onion and mushroom paella, which should be called ‘arroz con salsichas, cebollas rojas y champiñones’.

[@samaritaDeath]

I watched Omar’s video a few years ago. I liked it. As you said it’s easy. The thing I like is how little tomatoes he uses. When I eat paella outside Spain, or watch non natives cook it, my biggest complaint is how much tomato they use. I have seen people/chefs add a large tin of tomatoes for the amount of paella Omar made. Thank you for your review

[@GeorgeProwse]

James, no offence but you are *literally* the only American that I will take instructions and suggestions from. You seem to have broadened your horizons a million times more than other US chef you see on TV or KZbin.

[@tiklemeangi]

Chef James is American?!

[@gregorde]

I count Jacques Pepin as American (although he’s from France). He’s the best of the best.

[@janchristensen6985]

Omars paella has been my favorit for the last 4 years. It’s perfect, easy to made and so tasteful

[@Apolodarius]

Fantastic explanation. Finally a video in English in which all the steps are correctly detailed. I just want to give my opinion on one detail. Here in Spain, we fry the rice a bit before adding the broth. Congratulations for the video

[@Splackavellie85]

This was the recipe I used for paella for a long time. I used your tips for baking the rice before adding the broth and finishing it in the oven. The combination of your paella and Omar’s paella make for a great dinner!

[@mikewebster2761]

I make his recipe for my wife who is from Spain and she loves it👍

[@ChefJamesMakinson]

nice!

[@zackc5973]

I Remember watching a couple of Omar's videos on Jamie's channel years ago. I learned how to cook tortilla de patatas from his video. Been cooking it for people since

[@bobbob7652]

My family is from Valencia and I lived there for 5 years when I was younger, I always loved going out to eat and having a paella, I think it’s still my all time favourite dish, when it’s made just right not much compares for me

[@TheHarrie93]

I had the privilege to eat traditional paella when my uncle and aunt's wedding anniversary. They live about 100 miles from Valencia. It was delicious. Two giant pans of one fish and one chicken paella.

[@nowjustanother]

Great recipe! One suggestion if using fresh artichokes is to place the cut up chokes into a bowl of lemon juice and water until you're ready to use them. Otherwise, they'll discolor in the air (oxidize) and not look as nice.

[@royhughes2854]

James, you truly are a TEACHING chef. Your manner of talking is awe inspiring. I wish I could be your apprentice in the kitchen!!

[@ChefJamesMakinson]

maybe someday! :)

[@rnzracing345]

In the Philippines, we also have our version of Valenciana. We're using sticky rice and turmeric powder, chicken/pork heart, liver, white boiled eggs on top, green peas, etc. Really have tons of ingredients in it. One of my favorite Filipino dishes.

[@ChefJamesMakinson]

Really?! I would like to see that!

[@rnzracing345]

@@ChefJamesMakinson kzbin.info/www/bejne/rnyWo5-bqrl_js0 Thanks for the rep chef. This is the dish. Ilonggo style one. Our dialect (Hiligaynon) contains to much spanish words in it. For the dish, you can literally put any meat you want. Hope you like it. Thanks. One of your fans here in YT.

[@alext4758]

Yes! my filipino friends invited me to dinner once and i was surprised that they were having paella. Very different from original but still amazing dish, i always tell them, if you change the sticky rice and use bomba rice, you will be surprised.

[@lordfizzz]

Yummm

[@luisoluna]

This guy, Omar, @thespanishchef: top of the world.

[@oboerific]

Thanks for this! I've been cooking this dish with guidance from Omar's video for 4 or 5 years now. Usually a family affair, paella pan over an open fire sort of thing. It's one of those dishes that is very specific and has to be done precisely to be done well, so I usually watched the video prior to making it. A few weeks ago I made it without having perused the recipe and am delighted to say I was very successful! James is right here, PREP the ingredients BEFOREHAND! It makes everything go very smoothly when cooking. I'm glad I found your video, this was an easy sub :)

[@ChefJamesMakinson]

thank you!

[@-----REDACTED-----]

One of my favourite quick to make Spanish dishes is a simple sopa de ajo, especially great in winter! I absolutely love garlic, so…

[@ChefJamesMakinson]

yes it is!

[@thespanishchef]

Hi James, please add a link to my channel in your description box if it is not too much trouble. In case someone is interested in my recipes. Thanks amigo!

[@ChefJamesMakinson]

No problem! I will also put you on my recommended channels! Thank you for visiting my channel Omar! :)

[@39devonshire]

Best part of a paella is the crispy bits. Salivating right now 🤤

[@thejunglekitchen]

Great Video! Here in the jungle a classic dish is Arroz con Pollo. The way the Costa Ricans make it is a bit like a paella and a bit like a fried rice. The chicken is poached and then shredded. The rice is cooked in chicken stock and cooled. Then it all comes together like a fried rice, with some veg (chile dulce, celery, onion, garlic, carrot, and green beans). Oh, and we use Achiote Paste made with lard, which imparts a bright orange color and nutty flavor (aka poor man's saffron).

[@ChefJamesMakinson]

Interesting!

[@carlostorrat8308]

If you don't count with the garlic and the small green beens (not the bajoqueta), it may be one of the most similar paella you can find in a restaurant. Nevertheless, people who cook it at home uses tap water instead of chicken broth, but takes way more time to cook. For that reason, each paella has small differences depending on where are u eating it. Even so, great video and analysis!

[@ChefJamesMakinson]

very true! not all the places here are the same. 7 portes in barcelona is much better and well know for the paellas, the tourist traps make paellas and its like roulette, you may get a good one or not.

[@eniax]

In the US I use the pole beans instead of green beans. Also known as runner beans. The flavor is very different and more like the bachoqueta green beans used is spain

[@bigkahona8444]

The white stems in the safran mix is the lower part of the flower.. has no taste.. but it adds to the weight

[@josemigueltorres2624]

This paella is almost correct. We dont use garlic in paella valenciana, we use garrofó instead of those green beans. And in paella valenciana we use water to prepair the stock and then we add the rice, always round, like bomba or senia varieties. Artichokes and snails only in the season, not all the year. But so far so good that paella, Im sure was yummy

[@hellboy7424]

It depends on the house or the restaurant, but it's perfectly normal to use garlic and you will find Valencians who tell you that paella has to have garlic.

[@josemigueltorres2624]

@@hellboy7424 I am from Valencia, we cook paella more or less every weekend with the family. I could use a bit of garlic in a seafood paella, senyoret o fideuá, but not in the traditional paella valenciana...

[@johnridout6540]

Paella valenciana should have garrofó and either bajoqueta or ferraura. Runner beans seem close enough to me. I've seen far worse in Barcelona. ;) Almost everyone I know uses stock rather than the traditional method with water. Jo visc a València.

[@NeilBlanco]

24K subs now! Congrats Chef! Another great video. Can't wait for your next paella video. Va tener muy buena pinta!

[@ChefJamesMakinson]

thank you Neil!

[@sabihoque94]

Thankssss a lot for keeping my request. ❤️❤️❤️ as usual your way of explaining things are incredible... keep it up.

[@ChefJamesMakinson]

not a problem!

[@RinaJosscy]

Hi James love your videos and love Paella. However in Indonesia rice for both Risotto or Paella are really expensive. But there is a Nishiki Calrose rice here, which is also a round rice. Do you know it and is it a good alternative? Thanks for answering.

[@ChefJamesMakinson]

If you can find another type of rice that has the same qualities of Bomba then you can use it. one that has the ability to absorb large amounts of liquid

[@azelynhirano]

Late comment, but Calrose absorbs less water than even standard Jasmine rice, according to the recommended rice:water ratios from the packaging

[@PacoDDiago]

A valencian here (from Picassent "bon poble, mala gent"). I never cared that much for paella since it's a food that, in my 20s, I associated with Sundays and hangover. That is, I never cared until I came to live in England, and I saw an English chef cooking it in front of me... Dios mio! And I found myself having opinions in what makes a regular paella. That said, the method and ingredients that Omar is using here are 95% according to what I understand is the right way. I would point out that I've never seen a valencian use stock for paella, just water. Also, not garlic. Other ingredients used in the video I consider optional, like artichoke and broad beans (I love both in paellas). Last but no least, forbidden ingredients: chorizo (everything will taste like chorizo) and pepper/peas/onion (too sweet) Let me finish by saying that cook that paella however you want. It´s yours, not mine. But please don't add chorizo! Salut!

[@ChefJamesMakinson]

😉

[@danbuter]

I've never had paella, as there aren't any Spanish restaurants anywhere in my area. It looks fantastic! Nice review, too.

[@ChefJamesMakinson]

thank you so much!

[@340xjx]

¡Muy bien hecho! Que rico se ve esta paella, and the socarrat is always the best part, if possible, saved for last 😊❤️

[@avilesgu]

Yes, this the way to cook a truly paella valenciana. But think in one importante detail. the paella valenciana use to be cook with water almost at the border of the paella pan, not with stock, because you only mark the meet pieces and after add the water and let i cooking during about 30 minutes and reduce until this meats are really tender, so in this time you have produce the own meat stock you need with the truly taste. An this is the moment to add the rice.

[@jeffs.4313]

I enjoyed your review Chef, well done! Your advise at the end about prepping your ingredients before hand is excellent advise. We get educated when we watch your videos. Keep up the great work and looking forward to your next video! Also congratulations on reaching 23k subscribers! 👏👍

[@ChefJamesMakinson]

Thank you very much Jeff!! :)

[@84Victorious]

Omar has been a chef on UK TV for a while now, very good!

[@LeighS02]

Yum! Looks so delish!!! My uncle, Manuel Blazqueth, from Barcelona, always made his paella for us on New Year's Eve. Just delicious beyond. And at the stroke of 12, we'd eat our 12 grapes... The paella from Barcelona is different, because it's made with white wine, chicken thighs, and seafood, as in prawns, muscles, clams, calamari. And a bit more tomato. Love the video. Just one thing though... I'm a transcriber, and it absolutely freaks me out when I read subtitles and they're wrong. But that's just me... 😂🤣

[@brahmpayton334]

You are very kind. Like with the garlic you stifled a cringe. But it is wonderful watching you review something from your home base. Love all your videos.

[@fractalentropy]

Tried making paella for the first time the other day, turned out great for me.

[@ChefJamesMakinson]

Great to hear!

[@ilovemangobingsu]

His paella looks beautiful! Makes me want to try his recipe. However, we don't have artichokes here in Southeast Asia. And saffrons are really hard to get and they are very expensive. The ones that are available here I think came from Iran. Anyways, thanks for this new video. As usual, this is very informative.

[@ChefJamesMakinson]

thank you very much! you may be able to make the seafood paella, as some of the ingredients may be easier to get!

[@ilovemangobingsu]

@@ChefJamesMakinson thanks for the suggestion 😊. I've been meaning to try your seafood paella recipe. I'm also checking other recipes from your channel. Most of them are easy to make.

[@backupaccount5332]

I think we have artichokes here in the Philippines. Don’t know if we export them though EDIT: sorry i was thinking of banana blossoms lol. Forget what I said.

[@Noah-ws8ho]

Iranian saffron is generally considered to be very good. That doesn't make it any cheaper though haha

[@javiervidaltellols3355]

Hey, just a fast comment from a native Valencian citizen, the video is quite accurate from what I am used to see, i would say just a couple of things, but as you mentioned, traditionally this dish is quite flexible while you move around certain ingredients, this is just informative according to my memories of a dish that's being part of my life. Artichokes, it's not that common to see (it is here in the north of Valencia) but in autumn, when it's available fresh in here. As far as i can tell, paella is one of the few dishes where I've never seen garlic or sweet/smoked paprika (i don't think it might be wrong but... I would never put any of those in there). I used to see more tomato (just as a surprise for me), also red bell peppers (but I know the rest of the Valencian blame us for that... Like putting pork ribs sliced). Also snails are fairly common (and, in Christmas, my grandma used to put "meatballs", they are calles "pilotes" and they are made with pinions, really nice if you want to give a try). To measure the rice, there are different tricks... In my family used to use a trick names "caballó" and that's just put the rice in the paella pan in a straight line across and the rice should be a couple of cm above the liquid). Also note, the pans are sized, depending on the diameter can fit a certain amount of portions (and that would mean more liquid and rice). You can put rosemary, but I am used to see peppermint, not better or worse, I am just used to it). At home we used to use just water, no stock, but yes, it just brings more flavour, but traditionally, as you mentioned, was cooked while working at the fields and you had what you had, you know. I hope you can find this information useful and bring more details to any foreigners willing to learn and experience our culture. Buen español, por cierto.

[@lordkubikum]

You are from Castelló right? I know there you don't use paprika, here in Valencia we do use it just before adding the tomato. Sometimes we also add some duck meat together with the chicken and rabbit. What we don't use is chicken stock, we add water and let the stock form with the chicken, rabbit, sofrito and beans for a couple minutes and then add the rice.

[@javiervidaltellols3355]

@@lordkubikum that's it! Also my grandma uses duck instead of chicken, has more fat and if you keep fat under control is not as greasy as it might sound.

[@ChefJamesMakinson]

Very true Javier, some ingredients are seasonal, and yes, the pans are set to a certain amount of portions. If you see Joshua Weissman paella, he uses way to much for the size pan that he was using.

[@javiervidaltellols3355]

@@ChefJamesMakinson yes, I've been following Joshua for quite long time actually... I can not blame at the technique but a part of myself died watching it. Is a touristic version of the paella, i get it, but... Too crowded, no need for meat in that recipe... About how filled it is, maybe was even too much, but you can find different places where the rice is not fully covering the bottom to get more socarrat out of it and other that you can have a solid inch of rice across the pan, the key is getting fairly dried rice, fluffy but not sticky (and it's my taste but, a bit undercooked to feel the bite) and getting those two textures. Another underrated rice dish you can show or try is "arroz al horno", literally is rice in the oven, very flexible, also has that safron charactictic taste and I think that can combine more textures because of how the heat is being distributed (around the tray, inside and on the top). Double dish trick! To that oven rice, if you beat some eggs and put them on top you have what I've used to know as "rice with crust", arroz con costra. Here after the civil war we had to be quite imaginative to bring food to the table so this kind of cuisine is more home-made style, very seasonal as you mentioned and you will see a lot of tricks to get a fair amount of food for not that much money.

[@MichaelJewell-oe5kv]

Subscribed & liked. You have an excellent style and terrific content. I really like that you explain why things should be done in a certain way and with a particular timing. You break things down to a basic level without being condescending or arrogant.

[@ChefJamesMakinson]

Thank you so much!

[@aracelymoran2504]

Thanks for introducing us to Chef Omar. Will add him to my Chef video list

[@ChefJamesMakinson]

please do and tell him you said hi from me! :)

[@eatsmylifeYT]

In the Philippines, we have Arroz Valenciana which uses ordinary long-grain rice, turmeric or safflower (as a replacement for saffron), chicken, chorizo de Bilbao (a Chorizo from the Philippines), and prawns or large shrimp. We also have "bringhe" or "biringi" which is based on the South Asian biryani. The rice in bringhe is cooked using coconut milk. The protein depends on the cook, but chicken is usually the main ingredient aside form rice.

[@ChefJamesMakinson]

very interesting! I have worked with many Filipinos and all of them say there is still a lot of Spanish influence

[@eatsmylifeYT]

@@ChefJamesMakinson Yes, mainly on food. However, many Filipinos attribute our version of menudo to the Spanish rather than the Mexican servants the peninsulares brought over. The Filipino menudo is a pork stew using tomato sauce OR banana ketchup (for the red/maroon color), small cubes of pork, potatoes, carrots, peas, capsicum, raisins (very popular among cooks even though nobody seems to eat them (maybe they add to the flavor?), etc. while the Mexican menudo is some sort of soup with offal.

[@morrisoniofc6818]

I really loved this video. I'm not from Valencia, where Paella is like "edible Jesus Christ", but I live south Catalonia, were rice is a basic ingredient (bomba rice is produced there), and I'm fully agree with everything you said. Subscribed!

[@aladelta55]

That's winter paella or paella d'hivern, and you dont need to peel that much the artichokes. Pork belly is usually used for the winter paella as well as broad beans. As a result, the rice has a green colour that makes it very distinct. Paella d'hivern is my fathers specialty.

[@rcl9922]

HE WAS ON GORDON RAMSAY’S SHOW, RAMSAY’S BEST RESTAURANT. He seemed like the real deal on there

[@jerryabel5232]

James. I loved your critique of the video. I am making this dish tonight for the first time. wish me luck.!!!!

[@ChefJamesMakinson]

Go step by step and don't rush! :)

[@borjallacersanz5669]

Paella is one of the few spanish dishes that don't have garlic actually (in the traditional València recipe) Besides that, this was textbook and it'll taste amazing.

[@hellboy7424]

It depends on the house or the restaurant , but it's perfectly normal to use garlic and you will find Valencians who tell you that paella has to have garlic.

[@XxviciaoxX]

Pocas paellas me he comido sin ajo amigo

[@IMR95]

Oh man, the only ingredients I do not have is the saffron and the short grain rice. Really want to try making this dish, it looks dielicious.

[@praxis6172]

Great video as always Chef!. Congrats on the 28k subs!

[@ChefJamesMakinson]

Thanks so much!!

[@Foxandxss]

That is what I call a really nice Paella. It is interesting that he compared smoked paprika to spanish pimenton. I wouldn't say that myself but it is not a lie either. The most common brand of pimenton here is "La vera" which also makes the stores brand pimenton. La vera smokes their peppers for 10-15 days so they get the brand's recognized aroma. My mother hates that and she always make me buy some other brands for her. Also "proper" smoked pimenton is a bit stronger than "La vera". I buy some chili oil that is infused in "La Vera" barrels so they get their smoky aroma.

[@lpaone01]

Stick to what you know best, chef -- Fish and chips. Class of 85 J&W grad here living in Barcelona. I nailed Omar's recipe using a heavily warped and dented, grenache- coated well-seasoned paella pan, that a chef from a local restaurant gave me. Not to mention, Spanish tap water and a little dust in the air from North Africa...most likely Morrocco, were, incidentally, I bought a mound of smoked paprika and saffron for 4 Euro.

[@fredsmith5782]

Nice reaction video as always. You just pointing out the preparation of the ingredients before actual cooking can be lost to people who have little cooking experience. Also it is a shame that the original Jamie Oliver paella dish was scrubbed from KZbin. It would be a very funny reaction video.

[@ChefJamesMakinson]

thank you Fred! yeah I have seen one video of someone reacting to it in Spanish, but I cant find any others.

[@tokiomitohsaka7770]

When I saw “Jamie Oliver” in the title of the video, I got worried, but this dish looks amazing. I have only had paella twice, but none of them were in a proper Spanish restaurant and they didn’t have this crispy layer and they were more like risotto, so now I know they weren’t properly made; I am going to have to try it myself (though I don’t have a pan this wide). That crispy layer at the bottom reminds me of the amazing Hong Kong style clay-pot rice with the fats and the starch reaching the bottom of the clay-pot and forming a layer that makes for the best part of the dish. And yes, you absolutely need to add hot stock, I have made that mistake of adding cold stock from the fridge to a dish when I was a complete beginner. Also, I have never tried toasting saffron, I am going to have to give it a try.

[@PalmelaHanderson]

The crispy part on the bottom can be kind of hard to get used to, because your instinct will tell you that you're burning it when you're not. But then you also CAN actually burn it pretty easily. I have burnt the rice while making paella plenty of times. Usually because the heat was too high and I didn't notice.

[@jakublovas7224]

About saffron, we have a saying in Czechia - when something is rare and hard to find, we say it's as abundant as saffron

[@ChefJamesMakinson]

interesting saying!

[@MicheleMakinson]

Excellent video. I would love to be eating Pallella today. Congratulations on your 23K subs!❤️

[@ChefJamesMakinson]

Thank you so much 🤗

[@renegadeoffunk32]

This was always my go to recipe for Paella ❤

[@unclemattscookerylessons]

so nice to see a reaction video which is complementing a great recipe, great job James

[@ChefJamesMakinson]

Thank you Matt! This was a fun one to make!

[@idmouse]

The Basque in me was super interested in this. How neat. Thank you!

[@ChefJamesMakinson]

You are so welcome!

[@PaddyJoeCooking]

Excellent reaction Chef, Omar did a great job the dish looks delicious!!!

[@ChefJamesMakinson]

Thank you so much Patrick!!

[@karentemplesnow8960]

James. Did you know that Maldon sea salt is from a coastal town in Essex, called Maldon, where Jamie Oliver is from.

[@ChefJamesMakinson]

yep!

[@gnomobarbudo7630]

Omar also has his own channel in KZbin, go check it if you liked this. I really enjoy how he shows Spanish cuisine to the world.

[@dolce13651]

Love this recipe! Made in with much success ❤ thank yoh omar

[@josep00]

Lovely dish. I prefer to put just water and let it boil inside the paella with all ingredients for 30-40 minutes until a broth is made. Then I put the rise in

[@kremzle5688]

I like how he presented himself: I WAS COOKING SPANISH SINCE I WAS A KID 😂 no need for more info 😂

[@amanacatandhisdog8836]

Learn so much from your reactions. Yay!!

[@ChefJamesMakinson]

Glad you like them!

[@thatpianistmoth]

You sound very kind and knowledgeable!! The video was also entertaining. If there's a dish that makes Spaniards scream at each other then that's paella. Well, and tortilla (the onion/no onion debate, yeah). So if you see all these positive comments in the original you know it must be a good one 😂 (and it is!) Kudos to both of you, very entertaining to watch. My family's paella recipe is very similar to this one - we don't use garlic, though I know some people who do add it. I'll be also getting some tricks from it (how he used his fingers with the saffron for example) and see if it makes a difference! I'm surprised there was no mention to ali-oli. It's delicious when combined with rice dishes 😋 I can't recommend it enough!

[@ChefJamesMakinson]

Thank you! I do in other videos

[@thatpianistmoth]

@@ChefJamesMakinson I'll make sure to watch them!! 💙

[@ceemartin5624]

That is how you make the 'real' paella folks, which originated in Valencia. In Spain though, you can also have seasfood or seafood and chicken paella, made the same way but without the rabbit, just add whole prawns, clams and mussels towards the last few minutes. Each region has their own version, but one thing is certain, never ever put chorizo or black pudding in a paella. I personally like to squeeze lemon juice over mine, especially if it has seafood, as it brings out the flavour.

[@gbinman]

I am not even a home chef; but, I took an online cooking class series by Chef Todd Mohr. When browning proteins, he emphasized starting with the "show side" first (the better looking side) because when plating that side would be facing up. I have watched many KZbin cooking videos and TV cooking shows and have found it surprising that this nuance is never mentioned. As a suggestion, I would be interested in your critique of his content.

[@peterflom6878]

Your comments and tis are always excellent and helpful

[@ChefJamesMakinson]

😉

[@thebookdoc.writing.and.editing]

That looked good enough to get out my paella pan again. I learned 'local' paella here in Gandia, and it always bothered me because the seeming tradition is a false yellow that they used make me do with yellow color and turmeric. I think it is because the service here is mostly for people on vacation... I didn't make it that way for long ;-)

[@ChefJamesMakinson]

yes a lot of places use coloring (annatto) to make it look better at the touristy places, but the prices have gone up everywhere so you can still pay 20 per person even at a bad place

[@SwallowThisbyTCMahone]

What a wonderful Vlog my friend. I enjoyed watching. Full watch and big like always. Keep sharing and stay connected.

[@ChefJamesMakinson]

Thank you!

[@alwin9616]

Hi chef! Been waiting on this one. Quick question:- 1. Using extra virgin olive oil in a very hot pan…How hot is too hot? 2. In the video he said he wants the greens to be browned. But if i prefer them to stay green, how/when is the right time to add the green beans? Also, i finally made your monte cristo sandwich and it was a banger…hashtagged u in instagram

[@ChefJamesMakinson]

Hey Alwin! Until it start to shimmer, and when you add the chicken it will sear. if you want them to stay green then blanch them in another pot and use them as garnish at the end, like I did in my video of making this. Thank you so much!!! :)

[@elcoladorchino]

Most of valencian people don't brown the greens and add them to the broth just before adding the rice. Greens will be cooked in those 16-18 min of boiling.

[@ChefJamesMakinson]

@@elcoladorchino yes I know but I like it green

[@Davidmesva]

The spanish paella inquisitor has arrived!! And... PERFECT. "Garrofons and batlloques." (Huge white beans and green beans) is that way. But peeling the artichoke with a peeler??? My grandpa in his grave is screaming!! No way. A great one "arròs amb cargols" , NOT A PAELLA, JUST RICE WITH... is with snails, and rabbit, and rosemary smoke. Important to put a glass of white wine to the rabbit! Great video and Bon appetit.

[@ChefJamesMakinson]

Gracias David!

[@m.theresa1385]

Mouthwatering! I like his method and thanks for your excellent review James. I’ve done an all chicken version, and a seafood (usually on New Years Eve) I’ll have to try making it with rabbit this autumn.

[@ChefJamesMakinson]

thank you Theresa!

[@davidzhan]

Very well done. There are a few details that might not be 100% authentic. For example, chicken and rabbit should be complemented with duck too, and we generally add water and let the meats simmer to make our own stock (in fact, the paellera is called caldero in Valencia, which translates to stock pan) instead of using a pre-made stock. Also, pork rib or any other pork cut cannot substitute any of the three types of meats because pork’s flavour is too strong, so it will overpower the other flavours (similar thing happens with duck, so we put less duck than chicken).

[@jeree477]

great video with always great advice thank you chef,, i had no clue about the artichoke staining hands

[@ChefJamesMakinson]

yes they do, if you handle enough of them!

[@JuQmadrid]

Omar English has the classical unmistakable Spanish accent.

[@Mcgriddles90210]

I'd love to see you react to some Guga Foods or Sous Vide Everything videos. He does a lot of different experiments that I think you'd enjoy.

[@ChefJamesMakinson]

I have been thing about that! I'll check it out!

[@TheDK113]

Q: iranian rice considered basmati or something else? And if i have to use iranian rice shouldn't i rinse it for at least once? Cause it looks to me valencian rice has less starch compare to iranian Ty for your videos It's good for having more details on recipes🙏

[@enricpalanca3014]

Very good tutorial. Only to comment that garlic is not common in valencian paellas. You don't need to add hot water or broth: only water. And finally, saffron is very expensive. Instead, we the valencians use 90% times E102. Congratulations.

[@kremzle5688]

why do I like watching videos about cooking while I rarely have time to cook? 😂 this channel is really feels different from other cooking channels. its really informative and just makes cooking like... UNDERSTANDABLE 😂

[@willy1986tralara]

Ok James you know what you are talking about here. ¡Ole los buenos cocineros! ;)

[@ChanyeolsHaneul]

Italian, Greek and Spanish food, always so much olive oil... and I am allergic to it. ^_^

[@canucks9220]

I thought Kashmiri Saffron are the best and most expensive.... Great video as always James..keep it up.

[@ChefJamesMakinson]

it may be but its not cheap here either. thank you!

[@HEAVENGLAMOUR]

Fantastic presentation

[@ChefJamesMakinson]

Many thanks!

[@sharonjohnson8406]

Just found your videos. Looks amazing! Subscribed and will be trying some of your recipes.

[@rga79]

Great video mate! I enjoy your channel very much!

[@ChefJamesMakinson]

Glad to hear it!

[@XxviciaoxX]

Im Spanish and i have say this: If i ate that paella, it wouldnt be a correct paella, but a really good looking paella. Everything in the video is just how it has to be.

[@WillGrahamDublin]

My family love this recipe

[@Boollish]

Just one comment on Omar's video. He says he's using 1.5L of stock to 200g rice, which is an insanely high ratio. Watching the video, given the size of his pan, I'm pretty sure he just mis-spoke for the camera. In his Tapas Revolution book he write a much more reasonable ratio of 4:1 (i.e 800ml stock for 200g rice). For the average home cook, I think a ratio of about 3:1 is sufficient (600ml stock for 200g rice).

[@ChefJamesMakinson]

you're right. 1.5L of stock is a lot for 200g, I think he misspoke.

[@caiser05]

You say that you need to add hot stock to the paella. This is not the case. That is important when you have the rice in the pan. but in this ocasion he is adding the stock before the rice, so you can add cold stock and you can hot it in the pan, later, if you need to add more stock when you have the rice in pan it will be necesary to be hot. Two remarks: In Paella Valencia is not usual to use stock, traditional paella calls for tap water, then meats and vegetables are cooked in the water to get "stock". And rosemary at the end is burned many times to give a smoked flavor to recreate the flavor of paella made in countryside.

[@ChefJamesMakinson]

it takes longer if its not hot, I'm speaking about it as we make it in the restaurants.