Pro Chef Reacts.. To POV Kenji López MAKES Paella!

[@ChefJamesMakinson]

Don't forget to Subscribe and be sure to check out the paellas on Epicurious kzbin.info/www/bejne/amXLhqigd9t7q7M

[@williamschubert7063]

Is the camera on his head? Interesting. Is he one of your favorite chefs in the social media sphere?

[@businessarachnid2011]

More Kenji please!

[@mareneaufrance5096]

I'd like to see more if Kenji. His video was so chilled and relaxing. I enjoyed hearing his story about his gf/wife. He seems like a charming man.

[@barneycoffman6663]

Yes, good tips and it looked very tasty.

[@mitcoes]

Mastering Paella in Valencia, Spain | Christine Cushing at youtube @ChristineCushing I think this is the best authentic "paella valenciana - rabbit and chicken one" video in English.

[@pdubb9754]

I like that he took the time to explain the hows and whys of his deviations from tradition and expectations. The bit about using what you have and can afford seems in the spirit of the dish's origins and is a kinder approach than demanding strict adherence to a tradition.

[@TrappedinSLC]

Describing it that way also really helps other people understand where substitution is possible without 'ruining' the dish and where you really need a certain specific thing to get the essence of the dish correct. (I mean, it may not be a *traditional* version of whatever you're making if you have to substitute, but you may still be able to capture the spirit of the dish and the general flavor profile, as opposed to making something that is not at all like the original in any way.)

[@dh1380]

Kenji has taught me a lot. Im willing to believe he isn't always "right" but he's done ok out of it. Such a nice guy too or so it seems. You can tell he's passionate about his food. Generally channels like his have been invaluable in taking me as a single guy who has been out there on his own with no tuition in to the realms of a guy who can cook half decent food and dare I say even impress once in a while. He is really good at explaining what is really basic science behind good food and for that I give him goated status.

[@ChefJamesMakinson]

😉

[@screamer22222]

I agree, I'm a big fan of kenji

[@TheEieieiei222]

defensive

[@HeyyItsDaleVODS]

Love Kenji! Does a great job of talking his methods through the entire video coupled with the gopro perspective to see what exactly hes doing. And a lovely personality to boot. Thank you for covering this.

[@ChefJamesMakinson]

not a problem!

[@rezesion1381]

don't know a lot about paella, but i watch any video you make. so it's fun and i can learn something. Thanks for the content every week.

[@ChefJamesMakinson]

Thank you so much!

[@ilovemangobingsu]

I love the part where he told the story about him and his wife went camping when they were still dating. That was really funny and your reaction to it was priceless. I appreciate the explanation and added information as you watch the video. They are very helpful. Thanks for that. Kenji was humble enough to apologize in case he was making paella the wrong way. I like that about him. I know that this is a cooking video but another thing that caught my interest was when you mentioned about the different variations of Spanish since Kenji is from Columbia. My brother used to work in Colombia and he did mentioned to me before that Spanish language varies in every region in Latin America. Since he can speak Colombian Spanish, I did notice the difference with how you speak Spanish which is Castilian Spanish if I'm not mistaken. In my opinion, these little trivia that you give every now and then makes your reaction videos more interesting apart from the cooking. This is a good reaction video and I enjoyed watching it. Thanks a lot. Keep doing what you're doing. God bless

[@ChefJamesMakinson]

Thank you so much! I enjoy making these type of videos too!

[@SirGuido]

Kenji is American. His wife is Colombian.

[@gabagoul67]

I love kenji, most of his youtube recipes are just meals he makes for his family, so of course it’s not going to be a culinary masterclass, he constantly mentions how he diverges from the official recipes and what method would actually be the best. Also IMO the fact that he makes food for his family and adds/changes things specifically for his daughters/wife places the value of his content so much higher for me from other influencer cooks who slap wagyu meat and flex their muscles

[@Álex_LoMar]

If you're doing traditional paella valenciana (I'm from Valencia) for the green part you always use "bajoqueta" which is a very flat green bean (and it is deliciously fragrant!), as well as garrofó of course :) also the rice is added after the broth is made, as kenji said. That's why the protagonist of the dish is rice; the broth must be super super good, so that the rice absorbs it all. Many of us agree that the best paprika brand to use is "Pimentón de la Vera" (dulce). Fun fact, according to a website that did surveys on how people make paella valenciana across the province of Valencia, only half of them use gralic in the recipe! (myself included). Lastly I just wanna add that onions and bell peppers have no business being in a traditional paella valenciana 😭😂 Not many people will see this comment but I just wanted to put it out there in hopes that we can educate everyone a little bit more 🙏😊Hope that helped!

[@ChefJamesMakinson]

Thank you! :)

[@el_equidistante]

pimentón is literally bell peppers

[@israelquezada9936]

Man, I'm mexican, my first language is Spanish and even for me it's sometimes very difficult to understand some people from Spain. Not all of them, but some of them speak so fast and use some expressions that are very strange to us mexicans. Great video and reaction as always, James!

[@danusdragonfly6640]

I have seen up to five Spanish speakers at a time not totally understand each other. If someone is from Columbia, one from Spain, one from Texas, one from Mexico City and one from just across the border - all different. For translators for advertising it can be difficult to agree on the correct translation too!

[@rauleli]

Even between mexicans we cant understand different mexican accents, lol

[@ChefJamesMakinson]

Thank you! yeah it can be like that with English too haha

[@ChefJamesMakinson]

😂

[@HoshikoStarz]

I'm Singaporean Chinese and have a hard time understanding China's Chinese sometimes.

[@lucasbarefski351]

He’s my favorite chef. The way he explains things are so informative. I learn a lot from him.

[@HoshikoStarz]

Jamie's appearance in the news is probably the worse news break ever. Like how he broke Uncle Roger's ancestor.

[@ChefJamesMakinson]

😂

[@Valkyani]

As a spaniard I can tell you Kenji did a good paella, here a ton of people would not do it as good as he did. When I saw him adding the piquillo peppers at the end I understood he has experience doing paella.

[@ChefJamesMakinson]

yes I know, I have had a few Spanish friends try to make one and they were nowhere close to this one

[@enriquevisiedo2750]

Eso no es paella valenciana

[@_Bosley]

Kenji makes awesome recipes (in my opinion) but his headcam makes me dizzy lol 🤪 Love the reactions and your recipes too James!

[@ChefJamesMakinson]

Thank you!

[@ocircles738]

Been looking forwards to this one! Haven't seen this specific Kenji video (yet) but one thing I really appreciate about his videos is that he tends to do these POV things, and that really helps out a lot for whenever you're trying out something new and you don't really know the process yet (when do I have downtime to clean, how do all the steps look mid process, what tricks are good to use etc). Thanks! Rooting for your channel as always :)

[@ChefJamesMakinson]

Thank you so much!! :) I like it too, it helps to see how you should be making something!

[@mmanuelz]

In Andalucía is pretty common as well to do paella with the family on Sundays, yep. It is great to see Kenji here. One of the best cooking channels in YT for me!

[@ChefJamesMakinson]

that's very interesting!

[@vishnuraghuraman3450]

This is one of my new favorite channels.....love your insights. Keep up the great work!

[@ChefJamesMakinson]

Thank you!

[@BalenCM]

Im Adalusian and, not on sundays, but a very traditional dish is "puchero". Pretty good too

[@ChefJamesMakinson]

nice!

[@TitaniumAnjolras]

I always loved cooking but I never wanted to do it as much as since I have discovered your videos. You explain these things with such a soothing voice and you take the time to explain the science behind cooking and it's very very interresting. You also explain things about the world as you have traveled a lot and it's always cool and interresting to listen to you talk about these things and we also get to know you little by little (for instance the bit about the different spanish dialects depending on the regions of Spain and your understanding of them). I love your videos, I hope you keep up the good work and continue to bless us with these explanations!

[@southerncowgirl3911]

I think the first person view is actually more helpful than a front view. You can see the whole process as they are cooking it and what exactly it should look like while you are doing it.

[@KarenCurr]

I totally agree!

[@ChefJamesMakinson]

I like it better too!

[@Colorinos]

Hi James! I love your videos, just wanted to point something out in case you're interested. I'm from Elche (south of Alicante), and I can tell you putting snails in paella and other rice recipes is much more common around here, also in Murcia. As a curiosity, a restaurant from here won the World Paella Day Cup award for the best paella in 2021, and it was a rabbit and snails paella.

[@ChefJamesMakinson]

really? I'm going down to Elche in June! haha that is interesting!

[@Colorinos]

@@ChefJamesMakinson Oh that's so cool! I hope you enjoy it a lot, and don't miss the chance to try Arroz con Costra, Pipes i Carasses, and to visit El Palmeral or Huerto del Cura, un abrazo!

[@ChefJamesMakinson]

@@Colorinos gracias!

[@-EchoesIntoEternity-]

i love using my backyard firepit to cook, never thought of making paella on it. i have huge rosemary bushes as well, tossing some sprigs onto the open fire is so aromatic. im gonna have to try making some paella this summer in the backyard.

[@ChefJamesMakinson]

if you have the space, it is a very easy thing to do and a good idea when you have a lot of people over.

[@FaeDiggle]

The first person thing is pretty typical for Kenji. Love his stuff and glad to see you taking a look at it! For some reason I'd never considered making paella over a campfire. Might have to practice at home and see if I can wow a couple people when I go camping in a couple months.

[@UTubeQu1che551]

I love at about the 15:30 mark the chef stops to take care of his daughter. A man with his priorities set in a good, loving way. ❤

[@jamess7140]

I lived in Castilla y Leon and Extremadura for a couple of years. The Sunday dishes would be usually Cocido Extremeño or cochinillo.

[@ChefJamesMakinson]

Thanks for sharing!

[@johnsharpp2484]

If you can’t easily find rabbit, like e.g. in UK, use duck. It’s nice to have two different meats in the paella. In Valencia you can find paella with chicken, rabbit and duck.

[@sammyk7024]

Wow! I'm really impressed with the way Kenji understands and respects the traditions and ways of other cultures. Hats off, sir.

[@ChefJamesMakinson]

😉

[@caduaraujo331]

hey, chef James! as a Brazilian-portuguese speaker who studies Spanish, listening to your of telling of experiences with the linguistic variations of it is a lot of fun. thanks for the video.😢

[@ChefJamesMakinson]

Thank you!

[@mykelevangelista6492]

I haven't eaten snails recently, because they're quite hard to get where i am, but i do love them. They're great in a rich tomato sauce with some smokey paprika. They go well with either pasta or rice.

[@sk33t_38]

making paella for the first time tonight and going off your video for it! super excited

[@ChefJamesMakinson]

I hop you enjoy it! just keep an eye on it!

[@sk33t_38]

@@ChefJamesMakinson made it and it was absolutely outstanding! I accidently undercooked the rice slightly since I wasn't used to cooking with it but the overall flavor was incredible. Now I know what to do next time.

[@HoshikoStarz]

The first time I ate escargot, I found it nice and I dont even know what it is till my friend told me it's a snail dish 😂😂😂

[@ChefJamesMakinson]

You are so generous! Thank you so much! Haha it can be an acquired taste. :)

[@HoshikoStarz]

Well, I love to watch your videos. So yeh. ☺️

[@HoshikoStarz]

Well, if my friend doesn't tell me what the dish is made of. I probably will be still eating without feeling like having a rainbow vomit of thinking of what it is.

[@tinycoley875]

I first had Escargot in France, loved it! Although my wife wouldn't try it..she did dip her bread in the garlic butter however. I have since had caracoles (snails) in Spain and Portugal in stews and rice dishes and love them. Everyone should try them first before saying they hate them!! Would love to see James prepare them sometime.

[@HoshikoStarz]

@@tinycoley875 same here. It's nice to see someone prepare it. Though I just couldn't keep up with the sliminess of the snail

[@CoolJay77]

I get your point of authenticity. I have had many Cuban acquaintances in Southern California, they are very critical of the Paella served at restaurants, most seem to prefer their own family version. I have heard the same from a Spanish-French chef who made great Paella at home. I've tagged down your own video recipe. I'll follow that one. BTW, I like Kenji, please feature more of his videos.

[@ChefJamesMakinson]

Thank you! I hope you like it!

[@adrianmircea9590]

your input is impecable !!! Love your vids

[@ChefJamesMakinson]

Thank you!

[@Foxandxss]

Hello, Andalucian here. It is common to see paellas in sunday as well. Those pimenton bottles are made in hell. My mother always have problems opening them. That one is not mercadona's one but in Spain almost all of them are from "la vera" and that means they are smoked, all of them, sweet or spicy. I liked the video (Kenji is a well known professional). Agreed on the amount of chicken and not using stock instead of water.

[@ChefJamesMakinson]

very interesting! I didn't think paella was as common in Andalucía

[@Foxandxss]

@@ChefJamesMakinson But I have to say, that to this day. I never ever had a true paella valenciana. At home and with friends I see either chicken / rabbit one with bell pepers. Seafood with fumet or black paella. At restaurants here, they try to go to the expensive side with the best seafood or perhaps a typical arroz del senyoret (yes, that is common in the south as well). That being said, it is still more common to eat "yellow rice" done in a pot, so more steamed than anything else, but still, same ingredients.

[@feralgrandad4429]

When my daughter first moved to Florida she would speak to the Latinos (mostly Mexicans and Cubans) using the Spanish she'd learned on holidays to Granada, Barcelona, Canary Islands etc. Bless them, they nicknamed her "La Princesa" because they thought she spoke quite "Posh" lol. Whats not to love about this video? Totally unpretentious and really easy to follow. Even i could have ago. Nice upload James 🙂

[@ChefJamesMakinson]

Thank you so much! haha it is funny to see how different Spanish can be, I'm sure many think of it like with Queens English for us.

[@zaydraco]

I bought a paella burner, and agreed on having it leveled before cooking. Also the smaller pieces makes big difference... Also the thin layer of rice helps the cooking process

[@ChefJamesMakinson]

very true!

[@sstillwell]

Kenji has always been one of my favorites, and so is paella, and so are you, so win/win/win. :)

[@ChefJamesMakinson]

😉

[@rauleli]

I think paella, as pizza, and as egg fried rice, and many other traditional dished that became popular around the glob, cant stick to only one way to cook them, 'cuz even in their original places, there are many variants that may even been consider as "unofficial". Although, this follows traditional ways to cook paella (except for the big chicken, or was a baby turkey?). Saludos!

[@maxpowers9129]

I agree. There are lots of great variations of the same dish.

[@druide10]

I like escargots, but when i'am in France i eat them when it's the season. Also like Andoulliette there, but that is a dish that almost nobody order in a restaurant. But this recipy of Paella i didnt see yet

[@Scruffed]

Here in Bolivia, my family uses Sazón Goya instead of plain saffron (which I think has a bit of saffron in the mix).

[@infaroyyaalkarimahmuhamad1439]

For some reason I feel happy to see this guy cook with his feelings. Not all that specific with the measurements 👀✨️

[@amanacatandhisdog8836]

It was a good film angle. Great background info as always Chef James.

[@ChefJamesMakinson]

Thank you so much! :)

[@Alberto-xz7th]

In Asturias most restaurants dont really serve paella, and the ons that do usually ask you to let them know in advance. Fabada is what my grandma would make on sundays.

[@ChefJamesMakinson]

I still haven't been to Asturias, I would love to visit!

[@poppythecat454]

I never even thought of snails in paella. I love snails in butter and garlic. Overall, he didn't do too badly. I definitely will have a look at your paella. It's one of my favourite dishes. PS: I always thought pimento dulce meant "soft" (less spicy). I think that comes from me when at school, I used to take a Spanish word that similar to a French one, in this case "doux" (soft). Sometimes it worked and others absolutely not! Thank you for correcting me : )

[@Sr19769p]

Love the fact you mention The Crust; The Crust is so important. I sometimes make paella in the garden in summer; I find it hard to fight the urge to stir it!. They mostly turn out grand but on some occasions The Crust wasn't a crust; it was a paella burnt to buggery due to drunkenness 😂. Great post as always, man 👍.

[@ChefJamesMakinson]

Thank you!

[@MyklCarlton]

Nice to see clips of Alex sneaking into your content!

[@golden_scales]

En Galicia, los domingos solemos comer cocido en invierno y churrasco en verano :)

[@ChefJamesMakinson]

😉

[@kiritahikiwi4403]

This was a great reaction, cheers James

[@ChefJamesMakinson]

Thank you!

[@Osmomorfismo]

Im from a village in Murcia (more or less andalucía) and we also have every sunday paella (or simply "el arroz") usually rabbit and snails with very few vegetables. As a fact: for us a Paella Valenciana is simply an "arroz de verduras" o "arroz de miércoles" (wednesday rice) referring to the fact that if you had paella in a day in the week like wednesday it was way cheaper with mostly vegetables and very few chicken and sundays, saint day and very important day because people have rest, you had the good paella with meat and everything.

[@ChefJamesMakinson]

Very interesting! :)

[@gibraltarify]

Ah yes paella colombiana brings back grandma memories, RIP.

[@cemeteryhill]

I like Kenji, the first good Beef & Broccoli I made was from a Kenji Lopez video so I always appreciate his stuff. Everyone was like "Since when do YOU cook!?!?"😂

[@dizzyboy92]

I had made so many beef and broccoli before, and his was just so easy and the best.

[@A_d_e_k]

Wake up babe, new James' video!

[@mingh8869]

I highly, highly recommend checking out more Kenji's videos. He is passionate about food and cooking like no other, and most of his videos are in first person perspective, too so they are really cool to watch.

[@ChefJamesMakinson]

I will!

[@ibairementeria]

Greetings from the Basque Country! I think he did a good job with the paella 🙌🏻💯

[@ChefJamesMakinson]

Kaixo! he did do pretty good!

[@AlexShutyuk]

Thanks for video! Am I right that rice should be raw, not precooked?

[@ChefJamesMakinson]

Yes you cook it from raw

[@Maplecook]

Wasn't expecting the sideways jab at Jamie Oliver, so you caught me off guard, broski! hahahahhaha

[@ChefJamesMakinson]

🤣

[@Rika101OfficialYT]

The thing that intrigued me is the burner that he use. If any of u want those Asian style jet burners but cant find/afford one, that burner is the next best thing, reasonably powerful too.

[@lucasbarefski351]

Watching this while gulping Pilsner Urquell in scorching Bangkok’s summer heat(32 degrees at night) now I’m hungry🥹

[@CharlieMcowan]

All your observations are spot on. The chicken pieces should be the size used for Pollo al Ajillo, for example Way too much pimentón, and it's not "de la Vera" A touch of rosemary's fine, but to me that looked like an overdose. Excellent video. Looking forward to more.

[@ChefJamesMakinson]

Thank you!

[@carlobeast4881]

My (ex) family-in-law is from Valencia, and they explained to me that it is not "normal" snails what they put on the paella. They would use snails that have been eating "Romero" (Rosemary), which is an essential flavor of the paella Valenciana

[@skyshark88]

Note : this channel has good possibilities of instructional aspects to restaurants / small businesses.. needed in this sector as most channels rely on “shticks” for views .. instruction videos .. love the professional data.. thanks

[@johanoskarsson8209]

8:57 My sister was in Uruguay a year as an exchange student. When she visited some people in Equador, it got interesting when they said "Voy a coger el omnibus".

[@fvfgrtftezg]

finally! a first person cooker!😊

[@ChefJamesMakinson]

🤣

[@Beholderost]

I think these are the best one when you get much to work with, no the pros that makes everything perfect, but "mistakes" you can talk about.

[@huytra8157]

In Asia, in particular East Asia, and where I am from Southeast Asia, the pompous rice is not very common, so if you travel to East Asia, or Southeast Asia, you will not find any Spaniard dish, except maybe in Philippine since Philippine was colonized by Spanish empire for centuries, but then again, the dish will be much more different from the real Spanish dish. Rice in East Asia, generally is usually short grains rice, and even that will vary from region to region, and country to country. In Southeast Asia, rice is usually long grains, not basmati variant that usually more common in west Asia. So I hope you find this comparison is helpful, chef

[@ChefJamesMakinson]

Thank you!

[@edjarrett3164]

Kenji did great. I agree with James about chicken size, those were huge pieces. Using water instead of stock makes sense if your chicken is bone in. Bomba rice, spot on. I agree on the wok burner, probably way too much heat. Well prepped, good cooking technique and well presented. I think most folks would be satisfied with his paella.

[@annother3350]

I think using stock is preferreable

[@edjarrett3164]

@@annother3350 I agree, but he already had the ingredients for the stock but how long he took to cook it would determine how good the flavor bone in.

[@annother3350]

@@edjarrett3164 True but to make stock I would boil the carcus bones for hours -- I just can't see it being as good using bone-in chicken for 20 minutes

[@misanthropical]

Much love Chef James

[@ChefJamesMakinson]

Thank you!

[@jamesandrews3535]

Awesome stuff, loads of stuff to react to from Kenji's channel, hes great, keep up the awesome content :)

[@ChefJamesMakinson]

Thank you James!

[@debbierhode6291]

Our Sunday dinners are typically either at the local pizza place/fun center with the Grandkids or at the best local taco truck. That way Grammie doesn't have to cook and I just get to enjoy the day haha!

[@ChefJamesMakinson]

nice!

[@Michael-tn9ov]

Completely agree with the chicken pieces being too big and leveling when you put the oil in, also a bit too much rosemary. My favourite is duck and eel.

[@darksider1239]

in iranian cuisine we call those beans baghali and we make baghali polo and meat with it if you like to learn how to coock i can send you a link to learn and try it its one if our best foods

[@ChefJamesMakinson]

I would like that! :)

[@Izyala]

Paella on sunday in Valencia !

[@ChefJamesMakinson]

😊

[@Abishkar-q1p]

hi james haven't cooked a lot of western dishes and I am curious what kind of rice are suitable for Paella

[@Chris-ic1py]

More Kenji please!

[@greenblack6552]

My first time watching a Kenji Lopez video, but I heard his name mentioned a lot by Babish and others. He seems to be a good guy.

[@MystixGaming03]

Rabbit is impossible find here in Canada the only way to find it is at the Portuguese store but in Portugal it’s super easy

[@thereccher8746]

My Italian grandmother cooked with snails a lot. She put them in sauces and it was out of this world.

[@ChefJamesMakinson]

😋

[@becky9857]

Giving "arroz con cosas" vibe with those big chicken chunks. Arroz con pollo.

[@juhajarkkoulvila7041]

I tried farming (growing for food) rabbits few years ago. Too much trouble, but oh man they were tasty! Here in middle of nowhere just can't get them from shops.

[@nollypolly]

Snails are so good! I don't understand how people eat other mollusks like clams, mussels and squid but turn their nose up at snails. Also, they're a lot more sustainable!

[@gatovillano7009]

at 6:51, I would be tempted to add some water to the pan to cool it down. The chicken has a lot of cooking time left and the water would evaporate.

[@infini0000]

I love Kenji videos, I think he's a lot like yourself in that he likes to talk about both the history of the food he's making, it's origins and also the why's of how he's doing things. The two of you seem like you could nerd out over cooking. Something I will never stop finding amusing about him though is that he's a progressive enough fourty year old to have coins, "Goodbye guys, gals and non-binary pals," but that hasn't translated into tech savviness all that well and the start of his videos he always looks like he's taking his very first selfie and he isn't quite sure if the camera is on. Great guy. Seems to be very heavily invested in making cooking feeling accessible, strongly outspoken against the work culture in kitchens of domineering, angry chefs etc. HIgh energy in a workplace is one thing, but the sort of glorified verbal/emotional abuse you sometimes see popularized in media is an entirely different thing. Hope you haven't had to deal with the latter too much yourself in your career, James.

[@ChefJamesMakinson]

haha I have had to deal with a lot of stuff at work, a lot of abuse, 120hrs a week, no days off, no holidays, working while very sick, etc.

[@infini0000]

@@ChefJamesMakinson I feel conflicted hitting 'like' on this but just to clarify it's out of sympathy and admiration for your devotion to your career and not because I am happy you've had to work in those conditions.

[@sarsaparilla7878]

I like the 1st person view as well. Different perspective on the dish. Would love to see a review on: Japanese Street Food - Omelet Rice Kichi Kichi Omurice Kyoto Japan

[@ChefJamesMakinson]

I will have a look!

[@sarsaparilla7878]

​@@ChefJamesMakinson The chef is phenomenal and entertaining. That video has over 14M views.

[@fr0stief0n]

Chef James has a new shirt!

[@ChefJamesMakinson]

🤣

[@AnthonyLeighDunstan]

Great vid james. And this guy seems to be a proper lover of food. Watching him knock the grains of bomba off the chicken makes me think it might have been worth taking the chicken out just while he added the rice and stirring before adding the chicken back in. I could imagine there’d be random grains of tooth-breaking rice in there. 😂

[@jessedavid5218]

This is a good video. In Mexico, we call a garrafon these 10 liter purified water containers to drink at home because the tap water is not the best. (Nothing to do with a bean I know) On another note, one of my grandmothers is from the town Inca on the island of Mallorca, and watching some of these has made me want to make a Paella or a Spanish Tortilla. The Spanish tortilla would be easier to make for me right now. Hopefully, it doesn't turn out black but Im pretty good at making French-style omelets or just omelets with a good texture and body. How do you like to make your omelets and what fillings are some of your favorites?

[@garthdev]

I'm going to say some words of wisdom here which isn't like me. A wok burner is fantastic for this James in fact if you are familiar with the burner then you can reduce the oxygen supply to the gas and it is just like the burners they use in Spain. Kenji didn't familiarise himself with his new burner enough before he started cooking. This is like having a brand new cooker inviting guests around and then cooking something difficult which is a little silly. Anything new you tend to get to know before doing something a little more difficult. Snails are fab did you know in France once a year they have a snail fest and all, children included, eat snails until they eat no more. Served with copious amounts of beer and vino..I kid you not I was there you should go 🙂...Amo el canal y perdonen mi español LOL

[@ChefJamesMakinson]

😂 That is interesting! I have never been to a snail fest, I will have to convince my girlfriend to go haha

[@skyshark88]

Note: small paella pans in restaurants.. chicken wings .. less time for full marinade and cooking time .. cost of dish … and pretty pan to meat ratio .. Fung Shui …

[@EdwardWong-w9j]

He can use the ton to turn the chicken around simple as that my country western food also do that.

[@bobd2659]

A few things are more expensive by the oz. Depending on how you look at saffron, it's either #1 or 2 culinarily... The other, after some extra work, ends up as beef! Horseshoe Crab blood is also insanely expensive!

[@wilsonbeaufort]

Great reaction and commentary Chef, thank you. To be honest, I'm not quite comfortable and not used to the camera angle. After finished watching the video, I felt sore and pain at the back of my neck... 🤣

[@ChefJamesMakinson]

🤣

[@lordkubikum]

If you are using water it's better to add water before rice so it can make a bit of a stock before adding the rice, so the rice starts soaking flavorful broth instead of plain water. But if you want to add rice first, please use boiling stock or water so you don't cut the rice cooking. As a side note, in Valencia everyone says the broth should be slightly salty when you add the rice, because rice saltiness level is different to that of the water.

[@ChefJamesMakinson]

If I had ever added water in front of any of the Spanish chefs including the Michelin chefs I had worked for they would have skinned me alive

[@donfinch862]

Nice one. I enjoy Kenji, but sometimes I get a bit spun out with his 1st person head view when he's running around the kitchen. I enjoy making Paella and will use some of the tips shown here. Thanks James

[@ChefJamesMakinson]

😂 you are welcome!

[@sssk5]

Paella is one of the hardest récipe to self-learn for non spanish people, because you have to realy know how is a good result before the récipe. It is more about timing than seeking an specific methods or knowlege. In canarias we eat Venezuelan arepas 🤣

[@ChefJamesMakinson]

it can be until you learn how to make it!

[@sssk5]

​@@ChefJamesMakinsonen cuanto pruebas una buena de verdad, así sea que a base de repetir te salga una por suerte, ya sabés lo que tienes que hacer y el crecimiento es rapidísimo. Pienso que a los españoles nos cuesta menos, porque es más fácil para nosotros probar alguna vez un arroz bueno. También creo que por eso Alex tuvo un intento mejor.

[@RazDaz74]

Great video ❤!!!

[@ChefJamesMakinson]

Thank you!

[@talesfromthecaveside]

In our small town you have to ask not to have snails in the Paella. Our neighbours go out collecting them, then leave the snails to purge in a net bag hung from a tree for a few days.

[@ChefJamesMakinson]

really? haha I have never had paella with snails

[@JoeStuffzAlt]

I'm curious as to how authentic America's Test Kitchen is for non-American dishes, maybe Italian. I do trust them with Chinese because they have Lan Lam and the Pangs (still worth checking out).

[@donnelleraeburn9207]

holy i wanted to make this but never had the chance too

[@TheZeal04]

I'm not in Spain, but for my Sunday meals it's all over the place. I made Bigos last weekend since my wife wasn't home and I could do something sauerkraut based, otherwise baeckeoffe, Bolognese lasagna, pho, bibimbap . Anything that I can't do while attempting to watch the kids at the same time.

[@ChefJamesMakinson]

😉

[@lizg5574]

The first time I had paella it was made by a Spaniard. He then taught me his recipe, with some variations depending on availability of the meat (he only bought seasonally available proteins). Sadly it is too expensive to make more than once a year where I live now (New Zealand) so I wait for the fish and seafood to be on special and it's paella night!

[@lewismaddock1654]

I don't mean to make this turn out weird, but I'm loving the casual facial hair. It's a cool look not many can pull off.

[@ChefJamesMakinson]

haha thank you!