Congratulations! I'm from Valencia Spain where paella was created. In fact paella means "left over", so you can use almost everything you have in your fridge. In my grandma words the real secret is: use a proportion 2:1 liquid-rice in volumes. So you have to measure normally with a glass or other recipe how much rice are you going to use, then measure double broth and never mix, just wait 18 minutes and then cover and do as you do😇
@hokwanyan79626 ай бұрын
Thanks your tips
@rachellau60346 жыл бұрын
好平实,好谦虚的煮家男人。。
@mariaee799 жыл бұрын
Like your concept of narrative your video. Honest and straightforward. Well done and keep up the good work.
Oleee,這個配方被稱為 paella the 貝類 OLEEE, this recipe is told seafood paella, is the origianal that is made with chicken and rabbit valence, but it came out rich. Greetings from Andalucia. like friend.
@angusyim427310 жыл бұрын
好肚餓呀
@unclebob198110 жыл бұрын
haha
@ttse280610 жыл бұрын
you might want to try frying up the rice a bit in the oil first once your squid is cooked, thereafter add in the tomato sauce together with the broth. in fact I normally add saffron while frying the prawn shells for the broth as I find more flavor from the saffron is released and spreaded into the broth
@unclebob198110 жыл бұрын
Thanks man. Frying the rice first might work! I'll try that next time :)
Random is good! Makes the dish more rustic and homie :) she's always right! Comment on the saffron. What do you think about infusing it with your stock while it's boiling to bring out the flavours instead of putting it in with the tomatoes?
@unclebob198110 жыл бұрын
lol she always have the final say when it comes to plating a dish, and rightly so :) Infusing the saffron in the stock works too! Cheers Pris :)
.... fell asleep during a Flamenco show... I thought that's impossible when it's so loud.
@unclebob19819 жыл бұрын
WinsVideos haha way too knackered :)
@oli062910 жыл бұрын
可以拍條參觀你的廚房同廚具嗎>< (因為太pro la~~~)haha
@unclebob198110 жыл бұрын
haha later :)
@alfredli42447 жыл бұрын
I le your channel very much. Since I know you have a very good knowledge in cooking. and Hope that you can accept my little tips, after a while on stove , put it in the oven will be much easier to control the rice texture. and put a aluminium foil to cover it. Since you have use the Paella wok to do it. The surface area too wide. In Spain they use the stove very big. so do some adjustment. Hope that it work for you. The cover tiimng can be vary for your taste.