Paella de salchicha, cebolla roja y champiñones | Sausage, red onion and mushroom paella

There are flavors that quite simply belong together, and these three are a great example of one of those matches. The beauty of paellas compared with other internationally famous rice dishes such as biryani, risotto… is that it accepts every ingredient you can think of. In Valencia they say there is a paella for each day of the year, I think that sums it all up quite nicely.
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Gracias amigos,
Omar Allibhoy | The Spanish Chef xx

[@oier2995]

oficialmente la única persona en toda la isla de gran bretaña que hace cosas comestibles

[@zimzimma5688]

Wow great looking dish. I'm not Spanish, I'm Irish but I'm living in Spain so I know full well that the purists will be saying rice with things etc, but to me it really does look lovely. Well done chef.

[@cmtrain1]

looks awesome I'll definitely try this version of one of my favourite recipes

[@momimlondon4541]

Yummm❤

[@Aezandris]

Esto pinta... Muy contento de aberte encontrado años después de los video de Jamie Oliver. Buena técnica en cada video! 👌🏻

[@xilingsinqueso]

I love this paella series!

[@myrddenbebopper3674]

The "heavily bubbling" at around 8:20 reminds me of the "mud pots" in the hot-spring valleys of Lassen Volcanic Nat'l Park in California. Omar, that's such a beautiful teaching video! I wish your wonderful videographer also appeared on-screen, at least at the end. Bravo y Brava! Thanks for the teaching. ~~Kris

[@PAELLAS]

Beautiful and delicious looking paella. Well done! 👋👋

[@remyd1984]

will defiantly be trying this 1

[@thaon2902]

I made your paella for dinner tonight and if was delicious! Thank you for the recipe!

[@noemisecone1377]

Omar, me encanta tu estilo culinario. Congrats. Ester de Australia

[@garciapaellas7489]

Interesante receta. Diferente a la clásica paella, pero desde luego con una pinta fenomenal.

[@konradgrupa6240]

Kiedyś często jeździłem do Hiszpanii, zakochałem się w waszej kuchni ludzie bardzo mili i piękne widoki, pochodzę z równiny więc dla mnie inny piękny świat a przepisy super dziękuję za nie.

[@munirfernandez7555]

Omar. Espero que estes bien. Excelente trabajo. Deberías hacer más paellas de este tipo de muchas variedades... esta serie de videos las debiste de comenzar hace mucho... gracias por el trabajo...

[@paulchandleredge2edge582]

Just made this and it was EPIC!! wow!

[@ulysse3033]

Thanks for the tips of stirring paella

[@thespanishchef]

Its my pleasure

[@munirfernandez7555]

thanks for the video... excellent... keep doing paella on the bbq nice twist... in paella always extra virgin olive oil...

[@Siras]

Haces platos increíbles tío!! Muy buen trabajo, pero te recomiendo probar los vinos de Aragón. Calidad precio te encuentras auténticas joyas. :)

[@carlosgarrido4063]

Excelente receta. Espero que no se afecte mucho si no se puede acceder al tipo de arroz ideal. Aquí lo mejor que consigo es Basmati.

[@cookinglikeramos127]

Looks delicious, well done great recipe will give this a try on the weekend. Gracias

[@mapycia]

Thank you for your great recipes! I wonder if I cook it using wild porcini mushrooms instead of button mushrooms should I change anything in the recipe considering porcini mushrooms have much more pronounced taste and aroma?

[@LuisRuizUK]

Looks great! I'd probably use vegetarian sausages as my partner is a vegetarian. Can you do a recipe for a vegetarian paella one day?

[@grizmo86]

kzbin.info/www/bejne/gYvUh6mCe5yAq9E

[@thespanishchef]

Hi Luis, I will definetly do more in the future but for now, you can find my Paella Verde in my videos which is vegan and it's delicious! I am sure both you and your partner will love it

[@aej911]

Salsicha

[@LegioXXVV]

I always thought the ratio was one part rice to 3 parts liquid, but you seemed to be adding much more liquid than that.

[@pizzapanic1]

Looks so good! Will definitely try this! How many people does the recipe serve?

[@thespanishchef]

Thanks, 4 people but you can easily scale up or down obs. Best

[@pizzapanic1]

Omar Allibhoy - The Spanish Chef thank you! I will cook this on friday and let you know!

[@soignesamurai2344]

This is some serious ASMR for chefs. Gracias por este video Chef Allibhoy! You better get ready for the huge following you're going to get haha

[@thespanishchef]

Thanks very much mate! I hope you are right, I put as much effort as I can into doing this videos and make them look as accesible as possible. Best,

[@alvarorey1272]

@@thespanishchef I bought your book from Amazon here in the states, your technique and knowledge are amazing! I have seen by following multiple food KZbinrs that you need a little investment in a microphone. Also you need to trick the KZbin algorithm to get more in the recommendations. You were filming with Gordon Ramsey, he is a magnet for views just use some stories around him in your videos. Also try to use viral trends like the Uncle Roger egg fried rice stuff to make a video with something crazy (e.g. a paella egg fried rice hahaha!) Thanks for the channel and sharing so much knowledge.

[@javierbautista3700]

i've been trying your recipes and they are all good. i just cant seem to figure out how to cook paella. can you recommend the ratio of rice to stock. and do you have a recipe for a the best stock for paella? many thanks. PS: your rabo de toro is amazing!

[@Boollish]

If you are cooking in an indoor residential kitchen, and using authentic bomba or calasparra rice I recommend using 3 to 3.25 parts chicken stock for 1 part rice by weight. If you buy other Spanish varietals like bahia or senia (which some people like better and say absorbs flavor more readily), reduce to 2.5 ratio of stock to rice by weight. If you really don't have spanish rice, Japanese and calrose I've found work pretty good when properly washed, but reduce water ratio to 2:1. These are the ratio I have found works best and are really similar to the ratios recommended in the book New Spanish Table. Omar is cooking outdoors with a huge paella burner and most of us don't have easy access to that kind of heat output in our homes.

[@ceciliaquevedo828]

Can chorizo Español be substituted for the salchichas???

[@thespanishchef]

Hola Cecilia, no te entiendo. Si te refieres a usar chorizo en vez de salchicha, por supuesto, pero que sea chorizo fresco o chistorra sin curacion alguna, si no tendria muchisimo sabor

[@smoll.miniatures]

Crazy that you have such little followers.