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

Today we are going to see how Omar Allibhoy makes his Paella Valenciana on Jamie Oliver's channel! Is it that good? Let's see!
Be sure to check out more of Omar's delicious recipes!
/ @thespanishchef
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Omar's Video: • How To Make Spanish Pa...
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[@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!

[@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.

[@rcl9922]

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

[@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!

[@Nclght]

Broth before or after adding rice. I've made it both ways and I actually prefer the latter. Traditionally it's added before the rice but from a chef's perspective what are the pro/cons? Thanks and great video!

[@ChefJamesMakinson]

Some add it before and some after, but if you add the rice first you can have several paella pans ready for service.

[@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

[@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!

[@michaeleber4752]

I hope you answer this. I plan on making Paella soon for the first time for my Colombian family. But we hate lima beans so I decided on another Spanish bean, cannellini. But I cannot find anyone to tell me if I put them in the Paella dry or should I soak them first?

[@ChefJamesMakinson]

they have to be cooked, the paella will take only 15 minutes more or less. you can place them on top for garnish

[@banri4820]

in Philillipines we pronounce Paella pa el ya

[@ChefJamesMakinson]

Not in Spain haha

[@Ethernet480]

This looks delicious!!!

[@Maerchenlaenderin]

eeeh, I just ate, but now I am hungry again >_

[@AnOldFashionedWoman]

He's so handsome- 😊

[@kiliang96]

Omar is what in Spain we call an exBulli, he worked there for a while so he knows his stuff

[@ChefJamesMakinson]

Yes he does!

[@riverkidshit8398]

Ben valenciana ixa paella xe molt be

[@chiensyang]

James, You are correlating your channel too much with Uncle Roger's. Most of us know olive oil is a must in European dishes.

[@ChefJamesMakinson]

Half of my audience is from the US and the majority are from Asia

[@zelos666]

I love your videos, but man, I kinda have to cringe every time you pronounce something in its native language in the middle of an English sentence. Please don't, that's so weird.

[@ChefJamesMakinson]

its force of habit after living here! 🤣

[@johnridout6540]

Strictly speaking he didn't pronounce it in its native language, because he pronounced it in Spanish not Valencian. ;)

[@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! :)

[@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....

[@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

[@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’.

[@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.

[@dabK3r]

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

[@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!

[@mikewebster2761]

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

[@ChefJamesMakinson]

nice!

[@jaimelf1194]

Canned artichokes add acidity to paella and change its taste. I am Valencian and I don't recommend it. You should not use spicy paprika, paella should not be a spicy dish. You can very easily find regular, non-spicy, smoked Spanish paprika (pimentón dulce ahumado), at least in the United States (they even sell it at Target). Rice is key, spend your money on the best Spanish rice you can find. A lot of short grain rice types do not absorb as much liquid and get soggy. Never use Arborio, you'll end up with a brick. I think 80-100g, instead of 50-60g, is a better portion per person. Chef James gives the best tip at the end: prep all ingredients ahead of time!

[@ChefJamesMakinson]

Yes canned artichokes can but 2 or 3 will not make a massive difference for someone at home, artichokes can take a long time to cook. you are right, it should not be spicy or contain chorizo but people seem to do it. 100g grams of dry rice is a lot per person unless we are talking about US portion sizes. you are not just eating the rice, you also have the other ingredients. Then again, I'm used to smaller portions per plate. At work, it was 70g or 80g pp at the most, if you have a look at Joshua Weissman's paella video it was way... too much for that size paella pan.

[@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.

[@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!

[@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!

[@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

[@reubencanningfinkel5922]

this obsession w/culinary "authenticity" is so boring. the only questions, ever, we should ask of food of any kind, is--does it taste good? does it look nice? was it sourced well?

[@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.

[@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.

[@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.

[@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.

[@luisoluna]

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

[@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

[@juanQuedo]

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

[@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]

😉

[@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!

[@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.

[@saborafusion]

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

[@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.

[@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!

[@39devonshire]

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

[@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.

[@-----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!

[@ChanyeolsHaneul]

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

[@kremzle5688]

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

[@mrgeeization]

So handsome, such beautiful eyes and such a soothing voice. He could instruct me on how to microwave a can of beans and I would be entranced!

[@ChefJamesMakinson]

Thank you

[@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!

[@janchristensen6985]

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

[@narniadan]

Arbario or Bomba but never never should be product of the USA for any type of rice. High amount of Arsenic in the USA rice unlike the Spanish or Asian rice. Also I think it's GMO or lots of chemicals, pesticides in the soil. I don't know why even the most expensive product of the USA rice turned out disgusting. Yes, it cooks like a 2 minutes oat , noodles if you want that type of thing.

[@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.

[@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! :)

[@norcalovenworks]

Saffron may be expensive, but I buy $100 worth, and it makes many, many meals.

[@tomasmieres4486]

Chef James ....Ud. Hizo bien al escoger este video de Omar...su receta/preparacion de Paella Valenciana respeta la pureza de las receta original aunque es debatible la regla de los 10 Ingredientes (wikiPaella, Bonveiur, Valenciabonita)...Omar hizo los pasos correctos...quizas el no colocar pimentos rojos al comienzo y utilzar el Polvo is a matter of tools alternatives rather than a 'Must".... Omar's choice of not using a Real Paella (No se dice Paellera al recipiente sino al Quemador o al Cocinero) did not diminished the results....however, I do agree with you on the risk of not applying evenly the heat on the Paella/Pan and might overcook with some areas as the heat have to be applied evenly; this is why the traditional paella is cook on wood or with the Paellera. Once you have the real ingredients...To me the most critical part of preparing the Paella is the rice choice...Most Paellera/o's and Chef will choose BOMBA because it's almost impossible to go wrong with the timing. I have tried Arroz Valenciano or Calasparra and it's more difficult to monitor the perfect rice but not impossible. One important touch on the rice is to make stock to be use from the Rabbit and the Chicken, usually provide a deeper flavor. La Paella Without a doubt a great choice of food any day of the week in any place of the world!

[@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!

[@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

[@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.

[@robertopisano6582]

I pretty much agree with "pro-chef's" comments throughout this video . . . here, as elsewhere, he demonstrates an informed awareness from years of experience. But I will take exception, or at least elaborate, on one issue he "mildly critiqued" - - - the pan! Paella is a tradition born in cuisine fundamentals but also in arbitrary traditions, one of which is the pan. I, too, favor the traditional dimpled pan made in Spain if, for no other reason, than a respect for Spanish aesthetics and culture. It is my pan of choice over a grill or wood fire. But truth be told, ANY low and flat pan with a shallow skirt will suffice (if not excel), and frankly the traditional pans are not designed for use on residential stove tops. The heat distribution is inadequate for two reasons - - the pans are generally too wide before they provide useful servings, and they're also too thin, buckling easily under localized heat (particularly that provided by induction stove tops) and creating uneven cooking. Omar's use of a pan shaped for the purpose of paella cooking but comprised of a thick carbon steel is ideal for residential stove top use as he is doing here. The heat distribution, critical in the even cooking of a good paella, not to mention the socarrat, is best achieved by a pan such as he is using on a residential stove top. So much so that after all my futile attempts to force-fit a traditional dimpled paella pan to my stove top I actually had a metalsmith forge one for me in the style used by Omar. The result? Hand's down, transcendent!

[@DownBeatGrub21]

"ive been cooking for many many years" looks like he is 22. He is legit though, I've learned a lot from this channel but everytime I hear that in the intro its.... eyebrow raising

[@Jussybears]

Again, nothing added... Just repeating what they say. Try and be more original.

[@JK-hj6kg]

I guess Saffron in the Philippines' Arroz Caldo is among the food influences the Spaniards left for us.

[@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

[@JenFoley-g6y]

If I've done my research correctly the fake stuff on the saffron will actually bleed red

[@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!

[@HotPug]

ugh, smoked paprika. Can't stand it, makes everything taste like sausages, not something I want my chicken to taste like

[@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!! :)

[@ChauNyan]

Omar is the stereotypical "sexy Spanish man". The heartthrob both men and women gush over.

[@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🙏

[@danielbodrilla6695]

Hey James I’m from Australia but both mum and dad were born in Spain I think my mum makes the best sea food paella if you come down under hit me up

[@340xjx]

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

[@willy1986tralara]

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

[@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

[@TheDK113]

I think it will be good to use charcoal+oil trick in this recipe. cause i saw in many vids valencian pepole cook it on fire

[@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.

[@ArinQ429]

Not bad, but garlic is not used also regular paprika instead smoked paprika.

[@KikiYushima]

Hi Chef! I haven't watched the video yet, but I came to you with an interesting proposal for some potential video reactions. I came across the channel Anti-Chef a few days ago in my KZbin feed. I think it'd be interesting for you to give some input on his videos! He has an ongoing series called Jamie and Julia in which he tries to replicate Julia Child's dishes from her cookbooks. I know you're in Spain right now, but if you have education on French food, it would be interesting to see your reaction! Jamie is just an average cook and he tries to replicate high French cooking from over fifty years ago.

[@ChefJamesMakinson]

I will have to check it out! I do have a experience in the French kitchen!

[@JuQmadrid]

Omar English has the classical unmistakable Spanish accent.

[@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

[@sabihoque94]

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

[@ChefJamesMakinson]

not a problem!

[@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

[@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!

[@panaxeia1235]

This all looks tasty if I just could do it without the horrible Spanish rice.. I hate sticky rice.. lived in qnd consisted several countries in Europe and the memories that stay are food memories, however, from two years in catalunya I dont have any good food memory at all.. well.. a friends mother who made canalons. Another memory is eating arroz a la cubana, which means " no cash this week" it's that horrible sticky rice, with tomato frito ( tomato sauce kinda) and a fried egg. Hate that dish but actually might be my warmest food memory from there. Perhaps living with mostly vegans limited the food experiences.

[@benicabanas9793]

Paella is dry rice not sticky rice, you ate paella for tourists dear hater.

[@confederatetearsaredelicious]

My family calls it begao, and I never liked it

[@handduggraverdronline]

Well smoked shmit and tumpin is the best Spanish dish

[@fractalentropy]

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

[@ChefJamesMakinson]

Great to hear!

[@garth56]

Now just for fun James, or anyone else, can you name another rice dish that has a socarrat on the bottom and it aint from Spain????

[@ChefJamesMakinson]

Maybe jambalaya

[@70newlife]

Omar Alibhoy Spanish? This boy is an South Asian muslim, specifically a Bhori muslim of South Asian origin😂

[@ChefJamesMakinson]

really?

[@Haroumi]

I just check how much saffron cost :O 1g is about 8-15EUR

[@ChefJamesMakinson]

its more with in places

[@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.

[@Battle_Beard]

Jamie: “How about I do a pie-ella video!?” Producer: “How about we get a Spaniard to do it?”

[@ChefJamesMakinson]

Jamie took his video down, cant find it anywhere

[@57thorns]

Just don't substitue the beans with peas? 🙂

[@HEAVENGLAMOUR]

Fantastic presentation

[@ChefJamesMakinson]

Many thanks!

[@toniballester]

Buenos días James, Enhorabuena por tus vídeos, y por tu fantástico canal de cocina. Una cuestión que ha salido en este video y salvo que tengas mejor información que yo, el limón en la paella se utiliza originalmente para limpiarte las manos después de comerte el pollo o el conejo, pero no para exprimirlo por encima de tu plato de paella,.... si tu plato necesita limón, probablemente es porque la paella no vale nada.... En fin, por si averiguas si efectivamente es así o no. En mi casa siempre lo hemos utilizado en ese sentido y desde que tengo uso de razón,... cierto es que en alguna ocasión he visto a comensales hacerlo, pero siempre o gente que no le gusta comer o gente que no tiene la cultura de comer paella todos los domingos. Saludos cordiales y de nuevo enhorabuena por tu canal.

[@ChefJamesMakinson]

Gracias!

[@MicheleMakinson]

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

[@ChefJamesMakinson]

Thank you so much 🤗

[@amanacatandhisdog8836]

Learn so much from your reactions. Yay!!

[@ChefJamesMakinson]

Glad you like them!