The Perfect Rice Recipe (Spanish Paella)

[@IRLTheGreatZarquon]

Regular viewers: this looks good af Spanish viewers: C R U S A D E

[@miguelikoazo]

💀💀💀💀💀💀

[@josemestevensalegre7387]

Not all Spanish, only the ones from Valencia, the place where it was invented, and where this dish is considered a religion!

[@Bolaachax]

after finishing the video i thought this was a parody. but it turns out it isnt...

[@StanislavG.]

I've noticed this tendency to wage holly wars about the correctness of rice dishes. The comment section under any pilaf or risotto videos is like a WW1 battle field :)))

[@NikkLiberos]

A Valencian regular viewer is currently running in circles not knowing what to make of this. The technique is flawless, the ingredients and ratios a little touristy. I would eat that, but man, I will have a hard time dealing with this one.

[@martinlaukkanen1652]

Josh: * puts chorizo in paella Spaniards: papa no kiss

[@toblerone1729]

Papa no beso

[@FMGA14]

@@toblerone1729 🤣🤣

[@artic0x]

Josh please pin this lol

[@charlesstone6362]

Aqui no hay beso, hay ostia :´D

[@ejcbubba27]

Jamie Oliver: finally a worthy opponent!

[@diegonavarro1868]

Yep. Technique wise, flawless. You achieved the socarrat, did NOT stir the rice, and obtained a dry, separated rice. Despite that, chorizo is a hard no, use rabbit or pork, or even chicken instead ( please Valencians, I am trying to be a bit flexible here). Also use white big beans, that are quite common in east Spain, and there is no need to overcrowd it with sea food. Please take it as a nice critique, I do not want to be annoying or else, just to give you a bit of insight into the Mediterranean cusine.

[@jasercervantes]

Paella is rabbit and chicken and escargot, Arroz al Forn is Pork

[@carlospastorsempere4433]

well, flawless... he put that thing into the oven... i mean... no flawless anymore...

[@Jaime0007]

@@carlospastorsempere4433 exacto, como que flawless? Lo de la paella en el horno no tiene justificación 😂😂😂

[@sabretoothedplatypus2795]

Yeah, wars have been fought before because of foreign chefs dicing with ye olde chorizo in paella! Also would overpower the seafood perhaps?

[@Chris-qc2kd]

To be fair, it is kind of hard to get rabbit here in the U.S, it’s not exactly common

[@lukpo1997]

Paella?????!!!! 😂😂😂 This is rice with things

[@chandakangwa1917]

Who's here after the Cucurella song?

[@muzska8924]

I'm spanish and the only thing i can say is that shit is about to get real in the coments

[@freerowarrior]

Se vienen los Valencianos!

[@joshbutt5777]

i was working in mallorca and told one of my co-workers that my mallorcan/spanish chef roommate made a really good paella and my one co-worker from valencia without skipping a beat flat out said it's not real paella hahahaha

[@luispos00]

Muzska sube video

[@jorgegarciagonzalez2366]

Fuck... This is not Paella ... It's just rice with things...

[@pabloclark5032]

That’s exactly what paella is tho just rice with things 😂

[@carlospastorsempere4433]

@@pabloclark5032 and pizza is bread with things. but it is not the same as a sandwich.

[@pabloclark5032]

@@carlospastorsempere4433 but sandwiches are two pieces of bread with things in the middle a pizza is not so not really a good example

[@Jaime0007]

The fixiation that americans and british people have with chorizo being in paella is so freaking weird Edit: omfg he put lobster on there too Edit 2: he put it in the oven... is this video satire?

[@lukeytac]

Chicken and chorizo paella is superior

[@adriangomez5007]

Jaime, la ha metido en el horno, ¡¡¡en el p... horno!!!

[@begevt]

@@lukeytac is this a thing... cause I don't eat seafood lol

[@carlospastorsempere4433]

and wrong AF

[@Jaime0007]

@@adriangomez5007 parece un vídeo parodia, parece que ha pillado todos los tópicos posibles de como no hacer una paella 😂😂😂

[@holly22972]

While I love seafood and seafood paella is great, I spent a couple months in Valencia and Valencian paella is by far one of the best things I’ve ever had. With rabbit, chicken, veggies and rice it’s much more simple than other kinds, but absolutely delicious. I still think about it sometimes

[@Morclaw]

When I saw the chorizo I immediately started thinking what is the Spanish equivalent of haiya

[@vexedalgides3091]

Does it look delicious? Yes. Is it Paella? Yes, technically. Is it Spanish paella? No.

[@taniamachin766]

damn 🤣

[@markreeves1856]

Am i right to say. The spanish wouldn't except as got chorizo in it. Still looks nice.

[@smoll.miniatures]

Is it a paella? No, no it’s not

[@antoniomateo535]

Its not a paella

[@lev_rzld_]

Yeah, it is FrIEd RiCE

[@serpensviktorijewiczvonarm1011]

"You can't say this isn't a paella" Spanish people: Watch me.

[@johanfagerstromjarlenfors]

European people*

[@j.isasi_]

@@johanfagerstromjarlenfors Spanish people

[@johanfagerstromjarlenfors]

@@j.isasi_ Nowhere in Europe this would be considdered a paella so no. European people not only spanish people

I consider that a paella. Paella *literally* means pan and that's done in a pan achieving the same kind of texture as a paella valenciana so I would be that strict.

[@pandamilkshake]

@@johanfagerstromjarlenfors Yes it would. Tourists eat bad paellas in Spanish tourist traps constantly and say they're great.

[@lucasiborrabascon2099]

One thing that, as a Spaniard, I must say: Use shrimp heads in the stock and fry them up in olive oil before and mash the heads a little to release the juices. Makes such a difference in the final dish!

[@elanaklovis225]

It is pretty hard to find shrimps with heads in the US unfortunately unless you live near the coast or have a local farm.

[@jarrydstanley4568]

No sé hermano, creo que debería haber usado caldo como caldo y hubiera sido aún mejor.

[@vertharion694]

I was think the same, cheers mate!

[@anaraquelfortuna1454]

Portuguese ‘Homie’ here… must agree with the Spanish neighbors. Leave the shrimp heads for that STOCK!!!

[@bernardobento5943]

@@anaraquelfortuna1454 faz toda a diferença!

[@sjorsbertrand]

A lot of people commenting on this saying that Spaniards do not use chorizo in a paella, but fail to explain why. Chorizo isn't used in paella, not because it tastes bad, quite the opposite, but it takes away all the other flavors. Paella usually consists of individual ingredients and not pre-prepared things like sausages with a lot of spices. The idea of a good paella is that the rice absorbs the taste of all the individual ingredients. As a matter of fact, most traditional paellas do not have many ingredients at all. I do not say this to criticize - as a matter of fact my first attempt at making "paella" also was with chorizo, but I quickly learned that that is not the way how to do it.

[@catherinenorth2031]

I’d honestly love to see a video about soups. The basics and some techniques that are helpful :)

[@josema2233]

Well, in Spain we would say that's not a paella but considering you're in USA it's a really good effort, congrats

[@studybytes5505]

So what is paella where you’re from?

[@jasercervantes]

Tomato paste? Lobster tail? Yeah this is not paella.

[@thegoodllama3788]

That's an arroz for sure but yeah, una paella is quite different. Ok why tomato paste. Why

[@artypyrec4186]

Thanks for grading on a curve

[@a.d.hunter905]

Arroz con cosas

[@Lure_01]

as a spaniard i've gotta say that a Valencian would be very angry at you, as a fellow cook i gotta say that looks amazing

[@AxxLAfriku]

Why'd you have to go and make things so complicated? I see the way you're acting like you're somebody else. Gets me frustrated. Just admit that you love the videos I make, my dear lu

[@mjkvl9193]

@@AxxLAfriku He said that a valencian would be angry,not him.But yeah I get mad when somebody says that I don't know how to cook because I didn't follow the recipe

[@Lure_01]

@@AxxLAfriku who tf are you?

[@loer1662]

As a Valencian , I can agree. To us mixing Meat with Sea food is like a sin lmao

[@carlospastorsempere4433]

I am, ffs, chorizo... CHORIZO? c'mon... i thougt josh was a wise man... Not that wise on this one...

[@Michelcomin]

....aaand chorizo of course 🤦 (to non Spanish people: it does not have; specially with seafood). Seriously guys, in the internet era is that hard to check for a Spanish cook for an authentic Spanish paella before you post a paella video?

[@RandAlThor975]

No. Big NO. Fine. I am Valencian, and yeah, the procedure is fine. You got the socarrat, which is fine and important, you have a good rice and few things more. Beside that? All wrong. Paella has top 10 ingredients, traditionally never mixing between meat and seafood. You same said it: its a "one-pot" cooking dish. Then why you use 3 dishes PLUS THE OVEN? Meat and vegetables, the rice and everything must me cooked in the paella (the pan). By the way, you didn't put ANY vegetables that go with the paella, and for sure onion and... OMG, CHORÍZO!... Thats a completely sin. Another video that goes into the NO-NO of the Paella recipies. The dish can be fine, it can be tasty, i dont deny it. Technically its a Paella, because you cooked it on one. But the ingredients... Sorry, but no. For me, i would never eat that. Its a bunch of things inside of a pot mixed with rice.

[@carlotagil888]

I am kind of disappointed since I believe Joshua research his recipes before making them, but this would not be called paella in Valencia. And there is a lot of information about traditional paella available, there is even a web called wikipaella which list the traditional ingredients and recently alexthefrenchguy did a great job reviewing this dish. That said I do think there are too many rules about paella and that Joshua's interpretation probably tastes great. However if he wanted to do a traditional/authentic paella he made a few "mistakes". 1. Paella NEVER has chorizo nor onion 2. Paella has either seafood or meat, not both. (Yes, you will find "paella mixta" in some parts of Spain but probably not in Valencia and many people consider it sacrilege) This are the main ones minor ones would be: 3. Use fresh grated tomato, not canned 4. Seafood paella is made using fumet a type of seafood stock that is more flavorful, often the vegetables and fish parts used are fried in a bit of oil before being boiled. A tip: adding fish skin and bones will add collagen which later facilitates the obtention of socarrat. Meat paella is made with plain water, not chicken stock, and the chicken is cooked in the same pan as the rice. 5. Too much seafood, the seafood or meat are used more sparingly, more like garnishes, the star of the dish should be the rice. 6. Not a 100% sure if this one is a mistake but I have never seen anyone adding wine to the paella. Bomba rice is the recommended rice to make paella but, in my experience, any other short grain rice that is not overly starchy works fine. Nice that you used saffron. This is just for information purposes, no hate intended.

[@mariogarciaperez7211]

as a valencian I have some problems with this, such as mixing meat and seafood but the socarrat is impecable and you used saffron broth which is great. Also bomba rice, that was a nice surprise. Great dish👍

[@MrBenfranz]

That was such heresy, mixing the meat and seafood.

[@MrBitterGirl]

El tio vol guerra i la tindrà

[@MrBenfranz]

Verdades!

[@nothere3982]

@@MrBitterGirl jajaja

[@javiervidaltellols3355]

Well, using the term "paella" as a kind of dish made with a base of rice with a big pan... Yes, it is. But man, that hurts me and all my ancestors to the bottom of our souls. Please, take a look at the traditional version, it has more than what meets the eye.

[@JorgeGomez-cb2vp]

Hey papa, spanish homie here. Although this may seem like it's no "proper" paella, it looks fucking delicious. Admitedly in Spain we never use chorizo in paella and fellow spaniards can get quite pissed off by that, but man, recipes are not set in stone. Just cause you use a single weird ingredient it doesn't make it any less of a paella. Thanks for the recipe and stay golden. Bravo!

[@KyleMeyer949]

I’m not Spanish or a chef but paella seems to be more about the techniques used to cook the rice and the spices used more so than the meats and vegetables used. Obviously there’s a super traditional recipe but like you said, recipes are made to have the chefs touch added, if it tastes good and the techniques are right then it’s a job well done.

[@TheAstroWizard]

@@KyleMeyer949 It generally is about the techniques and spices...but using chorizo is like the bigest no-no for any paella. If you use chicken or rabbit...not a big deal, but chorizo is kind of a sacrilege. But the use of bomba rice and that amazing socarrat...aaaalmost make it up for the chorizo!

[@legna1717]

@@KyleMeyer949 I agree with you, but I think that is the same as Japanese people with sushi. You can do a roll with creme cheese and fried it and call it sushi, it is correct but is not the traditional way. On the other hand, here in Spain, we have the meme that it doesn´t matter how “well” you do you paella, people from valencia is going to call it rice with things

[@pandamilkshake]

@@legna1717 And then you ask those Valencians...and they have no idea how to make a paella, only their grandmas know.

[@Alexlalpaca]

@@KyleMeyer949 Not really in this case, paella reffers to a very specific thing both in ingredients and technique. You know how many people say a grilled cheese can only be bread, butter and cheese or it becomes a melt? same here. There are other kinds of rice cooked in the same way from the same region but using different ingredients that are distinctly not paella.

[@megasproy]

As a Spaniard I must say paella doesn't involve in any of the ways chorizo, it just doesn't

[@randomuser5237]

He was a professional chef, so if he's adding something you can bet that can only make it delicious. Also, he's not making this dish for Spanish people but primarily his American audience and what he thinks will appeal to their palette. Judging from this comment section you Spaniards really need to open your minds. It's okay for other cultures to take your traditional recipes and experiment on them, that's how new dishes are created.

[@joker-ze2tm]

@@randomuser5237 haha yup I hate these comments so much hurr durr he added that kinda meat my granny added something else 👶👶👶

[@garagespot461]

Correct, he's a hack. And in no way a professional chef. His technique is a joke

[@lukasbook7796]

@@randomuser5237 Then don't call it paella. If I were to add tomato to a carbonara it would no longer be a carbonara...

[@randomuser5237]

@@lukasbook7796 Yes, anyone can call whatever they want. Spanish don't have monopoly over the word. If you're that worried then patent it. Good luck.

[@ivanpuente5169]

Nice try 😅 Yes, Paella is a VERY controversial dish, even between people from Spain. And even though original paella is supposed to be made with Rabbit meat, I think this was a fair way to make an easy-quick "Paella," I'm glad you tried focusing on special details like the use of saffron, Spanish chorizo and you recognized Socarrat. I do the same with the shells of the Shrimp, but I combine them with fish stock... Everybody has a different twist to add when making Paella, nice try

[@charlottesometimes4]

My dad makes paella on very special occasions. He actually makes it over our fire pit in the backyard. It's the most authentic tasting homemade paella I've ever had!! It took him YEARS to perfect his recipe, totally worth it lol💛

[@Ysumguy]

Soooooo........ can yalls invite me over for Christmas or something? Lololol.

[@85ddrummer]

I’m not sure what flavours the fire would impart if it’s within a closed bottom pan

[@charlottesometimes4]

@@85ddrummer are you ok? Not sure why you felt the need to make this comment🥴

[@85ddrummer]

@@charlottesometimes4 well I just don’t see what benefits cooking it over a fire would do if there’s no direct radiant heat with the fire?

[@blueshoes5145]

@@charlottesometimes4they are just questioning the technique . It’s valid. It means they listened to your comment but couldn’t understand one part of it. Maybe you could explain ? I’d love to know too. I’m glad the recipe had finally been perfected.

[@addriana6271]

I've seen a lot of non-spanish people trying to make paella and this is not the worst honestly. Your dish sure tastes great, but it's not going to taste like a spanish paella. I've never been to a spanish restaurant or household where they put chorizo or onion to the paella

[@laurapascual4667]

You haven't been to enough Spanish restaurants or households then!

[@went22]

@@laurapascual4667 I mean, I haven't either, in my 30 years living in Spain.

[@spanishchuckspadina1981]

Adding chorizo into a paella is the equivalent to adding jam to asian fried rice. This remembers me the memes that went on when actually, Jamie Oliver cooked a paella adding chorizo. But awesome job there with the colour and the socarrat very difficult to achieve actually! Well done! An advice for future paellas Josh, place your saffron in a some aluminum foil, fold the foil and toast in a pan for 30 secs. By toasting a bit the safron, avoiding it to burn, the rice will reach another dimension

[@HBBMusic14]

@@T.TaylorIPM americans can make whatever rice recipe they want, but don't call it "spanish paella" because it isn't.

[@Eric73899]

@@HBBMusic14 people get way too dramatic over this kind of thing, chill out it’s still delicious and can be called whatever it wants.

[@HBBMusic14]

@@Eric73899 where are you from?

[@HBBMusic14]

@@T.TaylorIPM One lucky chef can be the first to do the American Paella 😄😄😄

[@Eric73899]

@@HBBMusic14 England bro

[@mariasanchezgran9502]

I'm Spanish, from the area were paella originated from and it's mostly cooked, and that thing has nothing to do with "Paella". I've been following this channel for a while, and this makes me distrust many recipes you have previously made. Not even the ingridients were right. This is the kind of "paella" that "guiris" are served for 5 times the cost when on vacation, because they don't know any better. But you should.

[@StanislavG.]

First law of cooking traditional food - Never ever trust a recipe from a cooking channel :)

[@supraguy4694]

Lot of other people commenting that they are from Spain and saying he did a good job. Any region that claims to have a lock on a dish and that others can't do any variations tend to dip in quality themselves. So really it just seems like you're just kind of being a pretentious ass about this.

[@CruelusRex]

Least orthodox valencian.

[@ednaacevedo4490]

I’m Hispanic and LOVE me a good paella. It may not be traditional, but I’m OBSESSED with the peas, carrots, corn, and cilantro in the pan with some heavier seafood. From lobster, crabs, shrimp to scallops, mussels, oysters, and calamari. I’m THAT foodie.

[@marciemina]

Families have been broken, friendships torn apart, all because someone didn't follow the paella rules (almost any family has its own). You already know spanish cuisine pretty well and how diverse it is, but you couldn't choose a more polemic one. It's true that chorizo is a hard no to almost anyone but I appreciate that you made clear that spanish chorizo is not mexican chorizo.

[@taniamachin766]

what's wrong with the chorizo?? O.o?

[@marciemina]

Nothing, it's delicious and I love it. It just doesn't go with the dish. For some people it's like having pasta with ketchup. Nevertheless, this is one of the best paella recreations I have seen from a foreigner. As I said, paella is one of the most polemic traditional spanish dishes there are (and also the most famous one, which makes it even more controversial).

[@LaughterCigar]

​@@taniamachin766 Nothing wrong, really. I'm sure it tastes great. The thing is Paella is a very traditional dish that is deeply tied to Valencian culture and identity. So much so that it's listed as a "Bien de Interés Cultural" (good of cultural interest) within the Spanish Historic Heritage, and therefore its denomination, origin, ingredients and elaboration process are protected to ensure its preservation and authenticity. That's why Spanish people would take issue with you using ingredients that are not part of the authentic Spanish recipe or preparing it in a way that is not traditional and still calling it a Paella. Much like Italians when people do the same with any of their culturally significant dishes. I mean, it's perfectly fine to experiment in the kitchen and do your own version of paella to your liking... just clarify that you're doing your own version and don't call it "authentic Valencia paella", "traditional Spanish paella" or things like that like many cooks on youtube and TV do, when it's not true.

[@taniamachin766]

@@LaughterCigar ooohh ok now i get it. Thanks 👍

[@pockit5107]

You do realize you're being melodramatic over a dish that was invented by Spanish peasants who combined whatever they had available with rice, right? There is no "paella rules". Anybody who thinks there's only one right way to make paella is literally missing the point of the dish.

[@nathanlee3756]

Joshua: Omg its a 1 Pot meal Also Joshua: Uses 3 Pots...

[@alexchenoll7186]

As an Andalusian with Valencian genes this hurts me a little bit... I dont really like the seafood/mixed "paella" that is usually more common in Andalucia (south of Spain), I'm more a typical (and real) Paella Valenciana (from Valencia, east of Spain) thats made with chicken, rabbit and vegetables (also snails if you like them). Also a few tips: we don´t realle use chorizo in ALL our meals as it seems to american/british people think, and the last touch of olive oil at the end isn't really a thing. Everything else was very well done. Also fun fact: "paella" is really the name of the pan, not the name of the dish, but we use it anyway hahhahahahaha.

[@lucasiborrabascon2099]

Just to clarify here: In Spain, there are paella-like dishes other than the true paella. The thing is, the true valencian paella is a denomination, so there is an actual right way to make it. Kinda like the italian ragou bolognese. That's not to say, tho, that we woouldn't deviate from it. We make the same dish in many other varieties in Spain too, the difference is that it is not called paella then, but "rice with". That way you can be as creative as you want. It's just that the word Paella is sacred. We Spaniards love rice with stuff, so paella-like dishes that use ingredients other than paella, its just somewhat of a crime to call it paella then. So what I am trying to say is that adding ingredients other than rabbit and chicken to a paella-like dish is a thing in Spain and it is also traditional, it is just called different. Although what is true is that our "rice with" dishes are more delicate then what you did. We use less protein and the sofrito sometimes is made for hours and then pureed (it's then called a salmorreta). The rice has to be the main character, and the other stuff shouldn't distract. Thats "rice with" philosophy.

[@franciscojavierfernandezlu9870]

Paella es el recipiente donde se hace, la otra sería paella valenciana .Me costó aceptarlo como valenciano pero es así

[@ndreshm]

Bien dicho capitán

[@MomentoIrae]

Ugh, not this again.

[@thefiremanscomin]

Interesting.

[@nerearm1537]

This is it. That’s why you have “arros del senyoret” ( rice of the sir), “arros a banda” (something line rice to the side?), “arroz con conejo” (rice with bunny), “arroz al horno” ( rice made with the oven)… they are “rice with things” but they are never paella. I personally like more rice with things that paella but calling paella what I wrote above is wrong. It’s normal to get it a bit twisted but the differentiation is not that hard when you know it :)

[@nayimperezgarcia5590]

I can forgive the lobster, but what I cannot forgive is the chorizo, we do not use chorizo in paella, ever. But I would understand if your intention was to show the difference between mexican chorizo and spanish chorizo, that was a cool gesture.

[@ChristanCulture24]

Never . My family from Spain never seen chorizo in paella not even in restaurants

[@JustineCooksVegan]

How is that paella thumbnail defying the laws of gravity?! 🤯

[@carlesgarcia8892]

Maaan, those valencian are going to get MAD, it has been nice to meet you buddy

[@SandraGonzalez-dm3og]

La paella no lleva chorizo

[@DaveDVideoMaker]

Here are the two biggest mistakes you made. 1. You used chorizo. Not allowed. 2. You mixed meat and shellfish here. Not allowed.

[@randomuser5237]

"Not allowed" by who? Piss off man.

[@joker-ze2tm]

@@randomuser5237 watch out he da paella police, he's gonna put josh behind bars

[@garagespot461]

@@randomuser5237 by the people who invented it d u m d u m

[@garagespot461]

@@joker-ze2tm someone should. He's a hack

[@DaveDVideoMaker]

@@randomuser5237 These ingredients aren’t used in the original paella recept.

[@danisimpson8863]

Me being from Valencia, Spain I am deeply sadened you call this a paella and market it as genuine. Paella ingredients are the following: Bomba style rice, Extra virgin olive oil, salt, green beans, rabbit, chicken, tomato, garrofó (white beans ) and topped with rosemary for aroma, anything else is no longer paella. Plus paella is made with a paella pan (black nearly flat pan with white dots) and its made over fire ( over a gas fire or wood fire, also called a leña) and NOT in an oven. Please next time you try and make a typical dish from a certain place get information on how it is ACTUALLY done. I am a big fan of you but seeing this and how you sell it as good and genuine makes me fall in dispair.

[@marktoldgardengnome4110]

What you failed to mention is there were TWO "traditional" Paella recipes. 1) Paella Valenciana, the recipe you alluded too. 2) Paella de Marisco, seafood paella However, you also left out a few other tid bits. 1) Farm workers would have this for lunch, a rice dish, cooked with whatever else could be gathered up locally, readily at hand. Inland, small game and veg. Coastal, more seafood. Inexpensive, filling, and nutritious. Rice as the base. 2) MANY recipes existed REGIONALLY for this very reason. A pat on the back to you for attempting to defend your heritage, but you didn't have to bash the presenter so arrogantly. I have Paella quite regularly, made both ways, a delicious dish. Oooops, forgot to mention, my wife is 100% Spanish, her mother, father, whole family born and raised in Spain. Her father also happened to be a Chef. TYFS, Great cook Josh 😋

[@danisimpson8863]

@@marktoldgardengnome4110 There are few things I am stricly religious and conservative about, Paella is one of them. You are right when you say that in old times Valencian rice farmers would mix rice with ingredients for the sake of nutrition (they would even use Albufera rats, wich, unlike city rats these are clean, good to eat animals.) however, paella, although there might be seafood rices that are poular in Valencia too, has evolved to be the dish we know and love, strictly using the ingredients mencioned previously, adding chorizo is a BIG red light. You are right I might have taken it too far to the point of being arrogant, even cynical to Joshua´s dish, I consider myself a big fan of his, and I always try to avoid conflict on the internet, because text is in the lowest level of the comunication spectrum, you can´t really convey properly how you feel about things. Thank you for your take and for calling me out on this !

[@EduardoLobatoDJ]

CHORIZO?! Chorizo in Paella?! Haiyaaaaaaa!!!!... oh... wait, in Spanish... Que haces?! Chorizo does not go in Paella! You just did same mistake than Jaimie Oliver! What's next? Chilli Jam in fried rice? I love your cooking videos, and very little times I've seen you mess it up, but here.... you f**ked up. Most of the dish it's ok, specially the rice type and that nice socarrat, but the chorizo it's a big no. Also, lobster paella? That sounds for posh rich people. Try something more traditional, like chicken and rabbit with green bell peppers.

[@lukylakefox]

Me cago en dios no le eches chorizo a la paella. Confiabamos en ti papá.

[@alexo_2356]

Im from spain and there will be some angry Valencian complaining about the chorizo xd

[@samnexus]

Aquí tienes a uno jiji

[@albertobuj4021]

As a Valencian I gotta say that is NOT PAELLA. I mean, dont get me wrong Joshua, Im sure it will taste fantastic I have no doubt about that but... Chorizo? really? Here in Spain we have a joke about how foreign people always use Chorizo for paella but NO ONE here puts chorizo ​​in the paella. And it is not only about the chorizo, you got multiple things wrong. Adam Ragusea uploaded a video some days ago and he did the recipe spot on, thats if you want to try how real paella taste. However as I said im sure yours will taste great, but you can not call paella at that dish. Keep up the great content! And I have to say your socarrat looks amazing GJ!

[@JorgeGomez-cb2vp]

Sois PESADÍSIMOS con lo que es una true paella o no. Las recetas no están talladas en piedra. Si, es un meme lo de todo dios usando chorizo cuando en teoría no lleva. Pero acaso nosotros hacemos cada receta extrangera 100% exactamente igual que la original? Yo diría que no. Es un gran intento de hacer un plato tradicional español y en lo que son los procedimientos, lo ha clavado con el socarrat ahí de puta madre y todo. Dejad de ser tan cansinos con lo que es o no es paella, besis

[@laurapascual4667]

A lot of Spaniards put chorizo in paella and it does taste much better. Who cares about the real Valencian paella! Most "rice with things" dishes are way tastier anyway.

[@albertobuj4021]

@@laurapascual4667 As I said I am not talking flavorwise. The thing is about calling paella things that are not. Its like calling Pizza at a Focaccia, maybe it taste better, but it is not a pizza.

[@albertobuj4021]

@@JorgeGomez-cb2vp No se que comentario has debido de leer, el mío te aseguro que no. Yo creo que tenias un discursito montado en tu cabeza y has ido a buscar el primero que has encontrado para soltarlo. Yo creo que he sido bastante respetuoso con el incluso he dicho en varias ocasiones que seguro que esta bueno y justo lo mismo que tu he comentado que el socarrat le ha salido de puta madre... Así que no se de que leches me hablas. El cansino creo que eres tu que vienes a buscar bulla cuando estábamos aquí todos de buenas. Un saludo y tomate una tilita amigo.

[@0skaar]

Garlic, pepper, chorizo, What are you doing?!?!?!? THATS NOT SPANISH PAELLA (im spanish from valencia i know about im talking)

[@juanantonioaznar3288]

I'm not from Valencia, i don't really like Paella, BUT the Spaniard in me makes me do this, WHAT THE FUCK IS THE CHORIZO IN THE PAELLA, JOSHUA BRO; QUE ERES EL PUTO AMO EN ESTO DE COCINAR

[@idontwanna1829]

Somebody call Jamie from Sorted foods lol

[@caitlynnpollard5055]

My thoughts too lmao

[@aleksejkrpan]

Hide your loved ones, I hear the thundering noise of a billion Valencian fingers typing

[@crucri97]

Spanish people crying because of the chorizo 🥲

[@wsDiA_vd]

I'm guessing it's a regional thing... I'm Spanish and in my family we use chorizo. I also don't recall us Spanish people being as gatekeep-y about our food as italians, don't lump us in with them.

[@crucri97]

@@wsDiA_vd que era solo un chiste, ofendidito.

[@aliciacastillerogomez6178]

@@wsDiA_vd ¿En serio? ¿En qué parte de España le echan chorizo? Mi duda es real, porque no lo he visto en mi vida

[@carlospastorsempere4433]

@@aliciacastillerogomez6178 yo se que en burgos le ponen morcilla. Casi apuñalo a la señora por llamarlo paella... Estaba rico, pero de paella nada; hecho en olla ademas... casi mas cerca de un arroz al horno que otra cosa.

[@aliciacastillerogomez6178]

@@carlospastorsempere4433 Una cosa es el arroz, otra la paella y otra la paella valenciana. Aunque si era hecho en olla entonces paella no era, desde luego jajaja

[@YourNewPrincess]

I... I... Liked you? I am now considering returning your book due to how offensive this is... Chorizo? Really? You learnt how to due a paella from a brit that all Spaniards despise?

[@Inakidelaiglesia]

I normally love most of the things you do... not this time. Papa is not happy today. Paella is a very simple dish... it's mainly about the technique, but really simple... just a nice sofrito, rice and good broth. You need to use a wide "paella" (yours was ok), and the rice should be just a thin layer... if not, you can do other kind of really good rices, but not a paella. Then, you were correct... no removing the rice. You put all the liquid at the start (normally 2.5-3 times the rice; depends also on the rice, each kind of rice works different), and you cook strong fire first, and then slow... for about 15minutes total... but if you did it well with the amount of liquid... when it gets dry, you're don. TOTAL time... so if you want to finish it at the oven... you can do 10+5 or so... Your rice is overcooked, this can be easily seen in the images, the rice looks "broken". But the "socarrat" looked good, I'll give you that. Also, not all the paellas are about seafood, but many... but it's definitely not necessary to make a giagantic esculpture... there are too many things over the rice in your paella, for f.. sake... it looks like the fishmonger's counter... I would use a few prawns and clams... but if you use something superior like a lobster... go just with the lobster. The lemond is not necessary at all... If a paella is good, you do not need to kill the flavours adding the acidity of the lemond... some people do like it, but take my word on that, if the paella is good... you do not want to add lemon. And... the corizo makes no sense at all there. There's no paella in Spain with chorizo... you can make a rice with chorizo, and it's not traditional at all, but it could be good... but I've never seen a paella with chorizo. I hope I'll see you making another paella... and performing better.

[@Glaceron97]

The recipe you just made is far away from being any sort of "Spanish pallea" I don't understand why all the nonspanish YT cooking channels I follow mess up this dish XD Please, just DON'T add chorizo to paella :'( I stil love you Joshua, but as a Spaniard I feel compelled to commnet on this.

[@nidohime6233]

Guiris don't have tastebuds, that's why.

[@aenarioncourts9516]

yeahh we see that clearlyy

[@mariabarrufet]

Hay pocas cosas en este mundo que unan mas a los valencianos que una paella mal hecha

[@pandamilkshake]

A los Españoles*. Aquí criticamos mucho entre comunidades autónomas pero como un Yankee venga a cagarla...nos unimos 😂

[@daniela6gv]

Spanish here. This is one of the best paella recipes i’ve seen made by an American. Couple things to point at: -We NEVER use chorizo. -We don’t usually mix seafood and chicken but you can do it anyway. -I'd have added more olive oil before putting the sofrito on the pan. Also, putting more olive oil at the end… we’re not here for it, haha. -Personally, that paella is lacking some veggies like flat green beans. -Lastly, you gotta put a little less rice in order to create a thin layer. You did a very good job with that Socarrat Josh. Congrats and keep the work up!

[@danielj3338]

@@brothir u spanish????

[@lovelineekene5990]

Wow... I can see the dish is Spanish origin?

[@javisuesucn6786]

Por fin un poco de sentido común.

[@afghfghfgha1631]

Soy Español y le pongo chorizo y jamon serrano Le da un sabor que te cagas Me la pela que no sea "tradicional", es buena idea y funciona La tradicional tambien me mola

[@JimIBobIJones]

You are being way too kind. Everything is wrong. Whatever this atrocity is, its not paella. Like you mentioned, you never mix "land and sea", you don't mix "land meats" (chicken, rabbit, pork, duck, snails etc.) with seafood - its either one or the other. You don't put sofrito in a paella, its not a ragu or soup. His order is completely wrong. You cook the protein (aside from maybe the prawns), then tomatoes and garlic, then your veg, paprika etc. Rice is final. You don't cook paella covered. You don't cook paella with stock, only water. The chorizo is just wrong.

[@ceemartin5624]

The moment you put chorizo in your paella, I clocked out. Try better next time. In Spain, absolutely nobody adds chorizo to paella. They add chorizo to stews, but never 'paella'.

[@luisrpa123]

I'm from Valencia myself and I greatly respect you as a chef. I'm sorry, but this is a mess. True Valencian paella is a true one-pan affair (as you had to cook your broth separately), the rice is not dry-stirred before adding the broth (as the rice goes into the broth, not the other way), and most of the ingredients were wrong. No seafood, the soffritto is also wrong (I don't know who decided that Spanish soffritto may only be garlic+onion+pepper, but they were wrong), no wine, and the addition of chorizo hurt me in many ways. I'm not critizicing your recipe as a rice dish, as I'm certain it's delicious, but it's just nowhere near what a person from Valencia would think about when hearing the word "paella". I honestly cannot fathom why in the US "paella" is associated with this kind of rice-thing with a seafood building on top, but it is not the traditional dish in any way shape or form. Either way, paella is also mistreated in most regions of Spain other than in its origins, Valencia, so no wonder why the recipe crossed the pond in this twisted form. I would love to see you try to make a true Valencian paella and help make it as known as it deserves to be. PS: Your Socarrat looked nice, not gonna lie.

[@mltrbl-1623]

I thought that you couldn’t ruin any dish but as expected, there goes another american ruining a paella 🥲

[@TheOnlyKontrol]

Lol you’ll wake up tomorrow morning and forget all about it…chill

[@StanislavG.]

Sometimes i'm thankful that russian food is not popular with americans, because holy shit would that trigger WW3 :))

[@jimmyje5608]

I liked your recipe but there are a few notes I'd leave. 1) I won't complain about the seafood because i know people like it, but the chorizo seems very out of place here. 2)I find it very strange though that you insist it must be bomba rice when that's not very important compared to other things. 3) where are the beans? Paella usually has at least butter beans, but some have many types of beans, beans are a main flavor note and are nessecary to get a delicious texture and flavor, trust me NOT including them is a mistake. 4) why not use actual tomatoes? My family grates tomatoes and cooks them when we make it. 5) overall seems a bit overcomplicated, paella is a peasant dish that you put what you have in, I feel like all this is sort of over the top. 6) also really? The oven? Come-on man. Regardless I'd still love to try a bite, looks great, I just think there are some improvements you, or people in these comments, could make :)

[@ester_mr]

No kiss this time, Papa. That's rice... with seafood and chicken, not paella. The "Socarrat" is great 👌👌 I love all your recipes 🖤, kisses from Valencia

[@treono]

First, i love ur videos, my fav youtuber by far. But as a Spanish myself, yeah this is wrong. But looks tasty. I feel obligated to continue the meme. Search "ponle nocilla hija de p*ta" Love u papa

[@12angryrealists]

Saffron is expensive. What's the point of adding it if you're just going to mask the flavour. There's a reason why we never use chorizo in a paella. Similar with using seafood broth while mixing meat and seafood. You've completely changed the flavour profile i.e. generic. At least your soffrito doesnt look too Anglo like some of abominations I see on youtube. Your ratio of rice to protein is borderline at best. Remember, the protein is there to flavour the rice and not the other way around.

I think we (valencians) tend to be too strict with the traditional recipes. I wouldn't mind a chorizo based paella but if you are going to use premium ingredients (like lobster), better don't mask them (with paprika). Change the seafood and seafood stock with chicken and chicken stock and that'd amazing!

[@supraguy4694]

Yeah there are too many people being dicks about how he did this

[@maxrandom5331]

I have live in Valencia for sometime, and the reality is that paellas by tradition only have 10 ingredients:Chicken, rabbit, tomatoes, Flat green beans, lima beans, saffron, salt, water, rice and olive oil. But in my opinion paella rice, or pan/skillet rice is more of a technique for making rice in a pan. Sure it will be ''rice with things'', but if is rice and is cooked in a pan, without stirring, by the very definition of the dish, is paella.

[@kiliang96]

I like to call them arroz en paella or arroz seco haha just to not get into a fight with valencians, that are nice people, but can be a bit intense with rice 😂

[@NikkLiberos]

@@kiliang96 we ready...

[@carlospastorsempere4433]

dont confuse the utensil "paellera" (the big pan where you cook a paella, gazpacho, arroz negro, arroz a banda, and such.) nor the tecnique of "arroz seco" used in the making of a paella and other many recepies, with the term "paella" which is an actual recepie, a dish.

[@azucarychocolate2392]

@@carlospastorsempere4433 Los valencianos le llaman paella a la paellera, no paellera. Así que cualquier cosa que cocines dentro del chisme podría ser técnicamente una paella xDDD

[@camil6294]

@@carlospastorsempere4433 "paella" means "pan" in Valencian, so it is both the instrument and the dish.

[@Lucas_S91]

I'm not even Spanish and I know that chorizo doesn't belong in paella

[@jasercervantes]

Lol

[@piccoleitor]

I'm sorry, but no kiss for papa. Overcrowded, missing some ingredients and chorizo is a no no. Just don't call it spanish paella

[@LadyAtia]

You don't mix fish and meat and YOU DONT USE chorizo in a paella. I love your videos but this is heretic haha.

[@benjaminwilkin2960]

Josh: "you can't say that this isn't paella!" Spaniards: 😐😑🤨😒👿

[@grexii2]

Ñ

[@benjaminwilkin2960]

@@grexii2 i dont wanna

[@angelmissaellizarragagarci105]

Ñ

[@rodrigocasimiro3426]

You should try making a “francesinha”. It’s an incredible portuguese meat sandwich.

[@educesar77]

Just replied this on another comment. Francesinha is kinda underrated outside Portugal, it deserves more love. Abraços do Brasil

[@educesar77]

Also: forgot about Bolinhos/Pastéis de Bacalhau. Americans love deep fried stuff, they will probably enjoy them too.

[@blondie9909]

Siim!! Adorava ver isso e tripas a porto

[@Rihanna8K]

Tantos pratos portugueses que ele podia fazer!

[@holaholafelipito]

To me francesinha looks disgusting

[@ashleydelaosa4422]

Josh-“its a one pot meal!” Also Josh- *uses 2 pots* LOL looks amazing

[@clashwithkeen]

He used 3. One for chicken, one for stock, then the final pan. lol

[@adrianc1424]

No quiero cometer crímenes de odio, pero es que hay que decirlo. Hay cosas que ya de por sí son pecado en este vídeo, pero teniendo en cuenta lo que se llega a ver por ahí con el nombre de "paella" la verdad es que no nos vamos a poner finolis. AHORA BIEN, lo de echar chorizo es blasfemia, no solo porque la receta original no lleva chorizo, si no porque jode el concepto de la paella. El chorizo tiene un sabor muy fuerte, al ponerle chorizo a la paella logras que no sepa a paella, si no a chorizo. La cantidad de ingredientes es absurda. La paella no es una amalgama de cosas ahí apegotonadas que tiene que rebosar. La carne se ha de sofreír en el la propia paella, no en un recipiente aparte. Mil cosas que hacen que este plato se aleje muchísimo de una paella real. No digo que esté mala (y seguro que aquí el guiri este sabe cocinar mu bien y tal, no lo niego), pero no es paella. Si no sabes hacer un plato no hagas un tutorial porque vas a hacer creer a la gente que la paella es algo diferente de lo que realmente es. (Gracias por asistir a mi TED talk)

[@elisabm3932]

Very good technique and beautiful socarrat. For any non-Spanish viewers, keep in mind that this is not a traditional recipe, if you want one that's more traditional, use cheaper seafood than lobster and PLEASE don't add chorizo. No faster way to anger an Spaniard than adding chorizo to your paella. With that in mind, I loved seeing Joshua try a Spanish recipe, and although the toppings were not the most purist, I bet it tasted amazing :)

[@aliciacastillerogomez6178]

I love how the whole world think that we use chorizo in everything when the reality is that chorizo isn't such a common ingredient, lol

[@MrBenfranz]

Thinking about it, the only time my Abuelo ever ate chorizo, was when he got a good loaf of crusty bread and a beer to go with it. Good point.

[@aliciacastillerogomez6178]

@@MrBenfranz True, it's more to eat with bread or crackers or so. There are some stews that have chorizo as an ingredient, but a few of them only.

[@gwind0lyn]

Spanish pal here. Chorizo is a big no no and the olive oil at the end threw me off but everything else you fucking nailed it. Best paella made by an american that i've ever seen.

[@johnree6106]

Well rabbit is hard to get here

[@gwind0lyn]

@@johnree6106 It was more than enough meat with the chicken. In fact you can make it without meat at all. The thing with the chorizo is that it has so much spice it may cover other flavours, especially using THAT much chorizo. Again, I think none can say that is not a real authentic paella, just but with chorizo and extra olive oil at the end.

[@johnree6106]

@@gwind0lyn It is probably true that it didn't need it, but I think the true version was probably throwing what you have in, not a official chefs version but a family cooking. It looks delicious but as I can't shell fish I will never know. But it is great pointing out that it doesn't follow a true version I do appreciate the knowledge

[@gwind0lyn]

@@johnree6106 There's no "true version". There are many ingredients that you can choose from according to tradition, so there are many "true versions". I'm sure many paellas made in Spain have had chorizo in them, but those are non-conventional paellas. You won't find chorizo in any high quality (or not so high quality) paella at any restaurant in Spain, that's what I'm saying. Again, I personally think Joshua's is a great paella, I just wouldn't call it the original or the perfect paella, but it's pretty darn close.

[@randomuser5237]

@@gwind0lyn Do you have some kind of internationally defined standard what constitutes a "Spanish Paella"? If not, then all of this snobbery is pointless. I mean, Spanish stole this dish from the Arabs anyway (and made it worse). Even now people in middle-east (and Afghanistan, Uzbekistan etc.) still make rice that blows any European rice dish including Paella into water. But you don't see any of them getting offended when someone else is trying to make their dish. Stop pretending this is anything special. It's not even the best rice dish in Valencia.

[@NikkLiberos]

As a huge fan, you'll get the papa's kiss for the socarrat, and technique-wise, this is outstanding, but my dude: Paella valenciana is chicken, rabbit, lima beans, tomato, paprika, saffron, rice, oil and salt (and optional escargots, red bell peppers, or even meatballs, depending on what part of the Valencia region you are from). And if you do an arròs a banda or seafood paella, you need a much bigger pan (or to serve the seafood as a side dish -that's "a banda"-) and a whole lot more rice to get a more traditional ratio. For us, you eat the rice and vegetables as your starter, and the protein is a second course.

[@Bloodstone_DC]

I came here to say this, but i knew in my heart it had already been said.

[@ndreshm]

finalment u que sap com es fa collons

[@danielarossi5437]

Serious question: it's sofrito a thing in paella? I've never used it when making paella.

[@Lunessi]

@@danielarossi5437 It's a thing, correct. Basically it's a sauté of grated tomato, where you stir-fry the meat (chicken and rabbit) and the green flat beans before you put the water for make the broth. It makes the broth richer and slightly red, so it helps with the final color of the rice too.

[@danielarossi5437]

@@Lunessi thanks, I was actually asking about the onion and bell pepper, because I put rabbit, habas, chauchas, pimenton, tomato, garlic, broth, zaffron, rice; and that's it. No onion and no bell pepper.

[@javijvc11]

NOOOOO CHORIZO NO POR EL AMOR DE DIOS. 20000KGS DE AZAFRÁN POR DIOS QUE ERES MILLONARIO??? JAJAJAJAJAJAJAJAJAJAJAJAJAJJAJA papa no kiss

[@fedebaguena1724]

Well, I was expecting this. Please, next time try to do the original recipe or the sea food one. It has less than half the ingredients you used and it is, I am sure of it, far more delicious than what you made. Also, next time do some allioli, you will love it. Greetings from Valencia!

[@markzhao6230]

Hey! Joshua and Adam Ragusea both releasing a Paella video in the same week! I actually like both styles equally. One is fancy and probably for a special occasion and the other one is a practical week night dinner.

[@EarlMerGerdsGarage]

I was thinking the same thing.

[@I.amthatrealJuan]

You just took the words out of me by being first.

[@Ewansarmy]

Joshua has regularly released videos doing the same dishes after Adam, Ethan Chlebowski, and Brain Lagerstrom. Some examples are: Ethan's french dip 3 weeks ago and then Josh did one 1 week ago, Brian did chicken tortilla soup 2 month ago and then Josh did it 1 month ago, and then obviously as you pointed out Paella. Can't tell if it's purely coincidence or there are genuine trends of what meals are 'in'.

[@kevinst665]

@@Ewansarmy He's trying to pull off a "But better" series for KZbin chefs lmao

[@Ewansarmy]

@@kevinst665 Lmaooooo

[@plasticbloodedbuilder7868]

I've seen enough paella videos on the internet to expect the Spanish inquisition

[@igualdable]

My god, it's like a joke how many foreigners insist on putting half of their kitchen ingredients into a paella pan, and call it "perfect paella", "ultimate paella", etc... The most common one is chorizo... PLEASE, I know chorizo is a popular meat here, but NOT in this dish. Chorizo flavours are too strong for a paella, do not use it here, never never never.

[@LuisE.Zouain]

a moment of silence for all the Spaniards who saw this video! WROOONG WROOONG WROOONG

[@TheOnlyNikBond]

Super glad you included the safety warning for your fingies. I recently lopped off the tip of one of my thumbs with a mandolin (Hit an artery and got it cauterized) and spent an assload of money at the ER. For the love of jeebus please everyone wear protection.

[@jonasbrulke4531]

I would like to see some traditional German food in the Future.

[@maxkrauss9029]

Would be fire!

[@MrBenfranz]

Yes, I wanna see a proper Sauerbraten prepared.

[@portchanel]

@@MrBenfranz is it like czech goulash?

[@MrBenfranz]

@@portchanel No. A Sauerbraten is a Beef Roast, that's been marinated in a ginger snap and raisin powered brown sauce for 7 days. Usually it's a Shoulder of Beef, sometimes it's what they call a 'French Roast'. It's then slow roasted in the oven, while the marinade is thickened into a gravy. Usually served with Spaetzl, or tiny potato dumplings, and purple cabbage slaw.

[@jonasbrulke4531]

Jo come down thats a cooking channel and not a Politic debate. And i think good german food is delicious

[@gkaimakas]

Whenever Josh uses garlic, I wonder if American garlic is potent enough. 5 cloves of Greek garlic would overwhelm everything else in the dish.

[@Alexlalpaca]

garlic is a controversial ingredient in paella, my grandma adds it (just to infuse the oil, then it's removed) but many would tell you it doesn't belong.

[@aireeuh]

that's just how a lot of Americans like to cook. :( everyone else in my family loves putting tons of garlic into their cooking and they think I'm a big baby because I ask them to use less. it doesn't taste good after a certain point.

[@Imblu95]

Ive seen many paellas with basicly the whole garlic sack thing? ( Dont know how to name It ) but It tasted amazing im from Alicante.

[@Alexlalpaca]

@@Imblu95 Garlic head

[@nerdy1701]

I personally don't think you can have too much garlic!

[@MattijnPlayz]

It looks really good, but my guy that is not a Spanish Paella by any means lol

[@NickshanCooray]

Just came here for the anti chorizo comments. Josh love your channel but you may have inadvertently perpetrated an international incident with Spain.

[@pablollibosch5987]

Valencian chef here! U did a great job, love the plating. Ofc theres room for improvement ( u might have overcoocked the rice, bomba rice shoudnt be coocked for longuer than 21 min total) and some valencians whoud say that u shoud never mix seafood and Chicken. But i disagree, as long as u dont call It valencian paella u can put whatever u like in there. Congrats!!

[@esla1885]

My mom is Peruvian and whenever we make garlic rice we do a trick to make the bottom of the fluffy rice crunchy and we call it cocolon!

[@JustineCooksVegan]

Peruvian rice is so delicious!

[@esla1885]

@@JustineCooksVegan it is the cause of all the weight I've gained 😂

[@Ericson-vk6bx]

@@JustineCooksVegan the gastronomy of my country 🇵🇪 is varied and delicious more than the Mexican

[@I.amthatrealJuan]

Valencians would be so infuriated with your version of "paella". You gave way to making the "touristy" version of it.

[@paubegara5936]

I usually like your videos, but this "paella" is just unacceptable

[@N7Nihlus]

Me clicking the link to that beautiful paella pan and then crying upon finding out its $325 😭😂

[@05carsm]

This is so wrong in so many levels that it hurts, btw sofrito is the result of cooking celery, pepper, onion, garlic and spices, not the lot of them per se

[@marionapina]

FUNFACT: the meaning of “SOCARRAT” is “burnt” because you kinda burn the bottom of the rice in order to do it. The origin is Catalan or Valencian and I think it’s very funny how you say crisp when we’re literally saying the bottom of the dish is burnt so let’s call it “socarrat” 😂😂

[@lewismaddock1654]

Well, it's not actually supposed to be burnt is it? It's on the cusp, that's the difference between a burnt paella and a fantastic one.

[@Lunessi]

Valencian, as the paella :D But there's a slightly very thin difference between a socarrat and a burnt rice and there's the beauty of it hahahahahah Mostly because you shouldn't eat burnt rice. A good socarraet is almost burnt but mostly crunchy hahahahaahahahah

[@pandamilkshake]

@@lewismaddock1654 That's the thing, there is a VERY thin line between a nicely achieved socarrat and burnt rice. Like...it's a matter of seconds.

[@princeeriabie452]

I'm from Nigeria... I've watched most of Josh's content if not all... Yet I've just made his pancakes... 😂😂 I just enjoy watching him cook foods I can't have at this point...

[@mava10able]

I really want to see josh try to make some jollof rice and stew

[@rocklesson86]

@@mava10able me too. I just commented that this is similar to West Africa Jollof rice.

[@mrultima]

Is it because… That’s all there is?

[@princeeriabie452]

@@mrultima Lol... Nah... The different ingredients and equipment are expensive or hard to come by...

[@Claire-f]

Josh finding a loophole to the “one pan meal” by using a bunch of extra pots 😂 I don’t know if I should be offended or impressed

[@garagespot461]

Offended, he's a hack

[@Vincinate]

@@garagespot461 Seething

[@dandoyon2033]

Be positive about this wonderful pan meal. It has many versions and ingredients. Don't be NEGATIVE, No!

[@abuelaconresaca4773]

We spaniards never put chorizo in a paella. The chorizo flawor is so strong it kills all the rest ^^U

[@chadredmond3146]

Hey Josh, I love the video, but how do you do a seafood paella in a high-volume restaurant?

[@aikonea1061]

Joshua is a good cook and he knows his shi*, but that is way too crowded

[@davidlawrence4351]

I didn't know that Joshua had this much of a Spanish demo in his KZbin community lol

[@nidohime6233]

Anything that is called paella meets the scrutiny of every spaniard in the World, is in our culinary blood.

[@camil6294]

@Stephen Carr I must confess I have looked for paella recipes on KZbin and ended up writing heated comments because, why can't they at least try to get close to the original T.T Also I managed to find some few good ones, thankfully

[@masicoler]

I would never understand why english speakers add a Y in Paella and say Payella, other than that as a fellow cook this looks amazing like a very well cooked rice, maybe too many ingredients for my personal liking and definetely not even close to the real thing but worth trying for sure and very well cooked similar to how a real paella valenciana would be cooked nice socarrat as well. Personally I dont really like mixing meat and shellfish either, my fellow spaniards are probably gonna have problems with you calling this "Spanish Paella" but no harm done you never claimed it to be the traditional version this is your take and a pretty nice one at that.

[@artypyrec4186]

Ae in English

[@masicoler]

@@artypyrec4186 what do you mean?

[@artypyrec4186]

@@masicoler the AE in English create the a*ye sound. Since that is what English speakers are use too that is the way we pronounce it.

[@Teyz1989]

You gotta toast the rice more than 1 minute. I love paella but I don't like the burnt rice at bottom unlike the Spanish do

[@miguelgomez7709]

I am Spanish. This paella would be like if I made a video making sushi and a Japanese wathc me.