Paella!! After many requests, I have finally made Paella! and I show you how we make it professionally in the kitchen, which can save you time at home!! Be sure to SUBSCRIBE! ▶ For Kitchen Essentials Check Out my Video! - kzfaq.info/get/bejne/epmSi6Sa17uliWg.html

I'm from South Africa and having been trying to cook Paella for years. Finally in the last 2 years I've been getting it right to achieve the socara. Game changer.

I made this and it was EPIC !! .. super easy to follow and so much tips and info along the way all the little hints on original names, to why you developed a habit of doing it one way over the other... Thanks for the videos and all the time you put into making this a great experience.

What can I add after this masterpiece of making one of the most famous dishes of Spain, hope one day I can cook by myself, so thank you very much for the explanations, for the presentation at the beginning of the video as with the previous dishes, thumbs up and keep growing up with the channel

Wooww!!! The most famous spanish dish ever! Thank you for sharing! I actually tasted when I first visited to Spain and I absolutely loved it! Now I have the change to do it in my home! Thank you for shring your tips and advices! Thumps up for you, I can't wait for many more videos!

Muy buena la paella! Por fin he visto como la hacéis en el restaurante. Es un plato muy completo y nutritivo y súper fácil, así como lo explicas.

La paella es uno de mis platos preferidos, y a mi la que más me gusta es la de marisco. Oh! Que buena está! Lo has explicado muy bien. Gracias James!

Love your show today, good presentation.The recipe looks delicious.

I didn't only watch this from start to finish, but I was glued to the screen, James!

Oh paella! Es un plato genial, tanto en hinvierno como en verano. En verano, al volver de la playa con una ensalada y sangría es genial! O cuando quieres celebrar un encuentro con familia o amigos. Es muy nutritiva. Muy bien explicado!

I always wonder how to make this delicious dish! I am gonna save this recipe for sure, thank you so much James :)

Thank you Chef Makinson, I was able to make this recipe with your help and came out with a successful Paella that was perfect. This is the best recipe I have seen. Keep the great videos coming!!

Hi James, my son always asks me to make paella. Thanks to you I will be able to cook it the way pros like you do.

Thankyou James i find you very informative, it helps alot

thank you so much for the recipe. Keep up the good work chef!

This is what ive been waiting for!! it looks sooo good!!! Very good recipe James!! If I have any questions ill let you know!!

You're a great man because you can cook delicious food how lucky your wife to have you . More power to your channel and keep safe always.

I love your calm energy Chef James ☺

i am watchin most of ur vids and its good watching someone like u who r always respectful but very honest..and u r alsi good looking chef and talented ... humble but on point ,👏

Muchas gracias! Esta receta es increíble.

This is amazing dish, thank you so much for the recipe

Paella looks fab.... Thanks for the professional tutorial.... Saving your video to my recipe folder to try later........ Will be back for more.....👍

Little report about our Spanish dinner, which was made mainly with your recipes) 1) Paella For me - it was the best one I've made so far. You are the first, who told about an OVEN and this is a must in case you don't have Paella stove. By flavors - seemed balanced and tasty. And yes, I forgot about Safran as well, as was making by the video )) For my wife - she told that this Paella have a lack of "sea flavor", but still good. 2) Gambas al ajillo - those little bastards were simply great, especially the sauce from them. 3) Mushroom croquetas. Well... Was making something like that for a first time and tbh my croquetas were more like cutlets by a shape ) But still, one of the guests, told that it was top-1 from all appetizers. 4) Crema Catalana - o, this is my personal top-1. ) Tender, not too sweet (even though there is a clear sugar on top), I could say even freshy. Really good one! And good bonus - feeling of Christmas because of cinnamon ) In overall: Thank you a lot not only for good recipes, but also for your detailed approach. Making your recipes is easy, as you do describe each step together with very useful hints and tricks. Wish you luck and will definitely support your channel. In addition, my list of KZfaq chefs: For Spanish Cuisine: Chef James Makinson For Italian: Vincenzo's Plate For Georgian: Кухня с акцентом For Asian and many other: Joshua Weissman

Wow... This is really delicious 👌 Looking so yummy and delicious. Also very easy so follow. Thanks for sharing..👌💐💐💐

Thank you very much!

Yes to your paella recipe, James! I like to support people who work well. I'm commenting, clicking the like button, and watching the ads. ❤

I would eat at ur restaurant any day. I love listening ur instructions.

James - So, first, I will now get some Bomba rice. I've been hearing a lot about it lately. Those prawns you were using, I can get them almost always, raw from the waters off Ecuador, for about $7 a pound, which to me, is amazing. Head on shrimp are so much sweeter than any other. The heads and shells, I make stock from, quite similar to how you showed, other than I usually roast the veg in the oven, oil in pan, 400F, for about a half hour or so, with a few stirs, and then, the shells and whatever fish bones I might have, added at the end for a bit of a roast, before I make my fish stock. Excuse me, Fume, but yeah, that's the idea. Interesting thing about shrimp. One restaurant I worked for, I was basically allowed to eat whatever I want to, whenever I wanted to (it kept theft down). Of course, if a fish or so was two days old, I was smart enough to attack that for lunch, rather than what just came in fresh that morning. No one ever had to tell me that, it was just obviously the right thing to do. We had a rule, about all seafood, 2 days and out, as compared to other meats, which were 3 days and out. The 'out' part being, as a prep cook, I could basically do whatever I wanted to with what was about to expire. So, I would do various things, and then ring the bell (between services), for the cooks, waitstaff, owners and everyone else who was there at the moment, to have a taste of what I had made, of what was about to be thrown out. As such, regarding shrimp, I had access to all sizes of them from jumbo (just guessing, but probably 6-8 a pound, to the tiny stuff, I suppose about 60 or so, per pound, and as well, as much lobster as I could stuff up my ass. Sorry about that, but, yeah, Lobster as well. So, given completely free access to all of it, my preference was, and still is, those shrimp between 20 and 40 per pound, even over lobster. Free, or paid for, other than for anything 'head on', that is my choice. This restaurant had a habit of not actually ever 'shutting down', even when 'closed'. By that, I mean, if you were a cop, or a fireman, or a Hospital worker, or anyone who had something to do with 'public service', particularly in any sort of public mayhem, we were never 'closed'. I was often enough called on, at 3am or so, to take over for 'so-and-so', as there was, what ever mayhem, that might have been going on, at the moment. Point being (and I experienced it all), but around midnight (or whenever the place 'closed out'), the standard maintenance was already under way, from deep cleaning the kitchen, and all the rest, to cleaning the 'grease traps', to cleaning the 'tap lines' (of beer and soda). As well, as I knew, every inch of it, including the ice machine, was stripped down and sterilized, at least, often enough, meaning, several times a week. What that meant to me was, in whatever role, that if I fell down on the job, to provide such as that, I'd have some 'splaining', to do, as it wouldn't have been looked on kindly. Of course, that never happened, but such was the burden of this kitchen, to be truthful and honest, always, no matter what else. It was a great place to work. Perhaps odd to say, but to this day, I have an open invitation to work there, however I might want to. To be honest, that is high praise. My Chef was Malaysian, about my age, and he was raised in the galleys of US Navy boats, mostly in the 'North Sea', offshore of both England and France. By that, at the start that we had a lot in common, to begin with, that is not my premise. Lick what wounds you have, and as best I can, I will help.

Wow makes me hungry.. and im thinking if i can make this too

This is the one dish I’ve never been confident enough to try to make - especially the socorat. Your step by step instructions make it seem possible so maybe I’ll pluck up the courage 🤞

Another recipe that I’ve learn today love it

I'm a new follower here ... You're really cool🙋🙋🙋🤗🤗🙋🙋🙋

I know this comment is late, about five years. Ive made paella before , but just always used a skillet. I bought a paella pan just because of this video! Delicious ! The soccarat was heaven!😊

Looks very delicious!I love paella!😋Great job and great recipe.👍

With your methodical approach, I think I could actually pull this off. Thanks, chef.

I just made Paella with your recipe! It’s really tasty and flavorful, totally worth the effort ❤ What I did differently: - Add crushed 7 saffron infused water - Use pestle and mortar to make the parsley sauce - A pinch of chicken bouillon as my stock is a little weak. - Scrub the calamari rings with salt and vinegar like washing clothes, rinsed repeat, for a few times. This will reduce the fishyness. - Fry calamari rings at high heat with your parsley sauce for 60 seconds (70% done) then set aside, then add it at the last stage while cover with lid. This way it’ll be very tender! - Sear shrimp on the same pan and set aside. - Roast red bell pepper strips to garnish at the top later. Because I was cooking on the stovetop I couldn’t get the timing/water level right, I didn’t get the soccrarat. Will try again next time, thank you!

I am so glad I subscribed to your channel! Here's to your success and many more years of it to come.

This is what I looking for 😍👍🏻 nice video chef. Learn a lot from you

Love your accent and the way you go truly authentic! My familia is Barcelo from Barcelona also Aguilar from the Aguilar. Love your cooking, I bet your dad is very proud of you! Legacy lives!

Wow so delicious food! Thanks for sharing!

Will definitely try this! I made your chicken one recently and it turned out wonderfully

Love your content♥️ I will try this at home🤗

ahhh this looks so goooood!!! i really need to visit Spain and try this!

I love paella, you really a professional chef the way u deliver and process with great presentation. Sending my full support, hope to see u

Like the intro. Nice professional cooking. Great that you have talked about the history of paella 🥘. Is one of my favourite dish from Spain 🇪🇸. I really like the version with the squid 🦑 ink. Joined your channel. It’s always good to see an other fellow professional doing great job :)

This a truly authentic and professional recipe chef. You’ve really explained every step clearly. Bomba rice is hard to find out here, any recommendations for a substitute. It’s must smell incredible. I’ve saved this recipe. Can’t wait to make it at home. Congrats on 260!

That looked really cool and I bet it tasted amazing. I like it. Need to explore your channel more. New subscriber and full view. Thanks for sharing

Liked and subscribed! I'm obsessed with Paella and after watching your video, one of many I've watched on Paella I've come away with several new tricks! Thank you!

Paella looks amazing! I love seafood! Loving the recipe! Great recipe and very well explained ❤️❤️

I came back from a trip to Spain this fall intent on learning to make paella and your videos have helped a lot. As for the pan, what I got instead of a round pan is a large rectangular griddle pan made from heavy carbon steel. It's 20"x13" inches, just deep enough for paella, and has the same area as an 18" circle. Unlike a big round pan I can put this one in the oven, and it covers two burners on the cooktop. Not traditional, but it seems to work, and I can make a paella big enough for 4 or more people.

wonderful video. will be attempting my first seafood paella soon!

This guy is pretty good, pretty soon he can be a defender of all paella. XD (seriously though im binge watching your paella videos and so help me God my wife will finally eat something i cook XD)

Yummy

Not gonna lie - fully expected to see you flip that dish and to take a bite at the end :) I enjoy your channel, keep making videos!

Thanks James! I've never made paella before. It looks amazing and pretty simple.

Looks good...

one of my favorite dishes 🥰👌👍🏻

😆The food looks so delicious today😍 Have a nice day👍

Turned out perfect, one happy family here! Thanks! I miss more recipes on your Channel, a bit to much reactions nowadays😅

Hello new friend come to see so nice video. Good food. Good place. Like.

Awsome if i saw beach meaning more seafood my favorite food in my intere life sure i am connected with your channel

This is AWESOME.

What a beautiful meal Chef

Paella is my fav Spanish dish and prob one of my most fav. You made it rustic and delish. Stumbled into your vlog and really like what I'm seeing. #93 like and supporting your channel. Wishing you all the best in your growth. 👍

Wow! What three years make in video and audio quality! Love your content ^^

Wo’w yummy 😋 Thanks for sharing this recipe. New friend here

This makes me think that home-cooked food is better than restaurant food as you don’t need to take shortcuts. You’d think it would be the other way around. Thank you for the insight to restaurant style cooking.

Paella is one of my favourite dishes, and I've been trying to perfect my technique for many years. This is hands down the best recipe I've came across! I never knew about making ajo perejil and marca separately, and they make a huge difference! I guess the recipes that I can find (and in English) are always dumbed down versions for home cooks. Thanks for sharing the real professional technique!

COOKING CASTLE just shared your link to me, wonderful cooking & excellent recipes, stay blessed, we will stay tuned 💖❤👍

Wawww this is really nice.. thanks for sharing this..I hope to see you around.

Very very good recipe 👍🏼💕👍🏼💕👌🏼💕👌🏼💕

Beatiful sweet, keep going 😘😋

Made this today and it brought back memories. So delicious 😋

This is beautiful...

Looks absolutely incredible! I have been wanting to make paella so I will definitely be using this recipe! Great video and very informative as well! Love it!

Looks tasty and yummy! Amazing dish, very well explained!

I like it 💛💚💛💚

Seafood paella is love! That looks soo delicious! And this dish was brought by Spaniards so long ago in the Philippines and until now we still cook this dish! But your paella is perfect! Giving my full support! Hope we could connect too! 😉

Superb

Made this yesterday, was so tasty.. I used an Asian rice called keeri samba, cos i couldn't find bomba, its parboiled so doest clump together .. I really don't like calamari that's cooked too much, so I lightly sautéed it so it released some flavour into the sauce and then fished it out while still half raw.. Oh I did the same with some peeled raw prawns and some crab as well cos I didnt have clams.. then at the 6 min mark in the oven I sort of gently stirred the prawns and calamari just under the surface of the rice and placed the prawns with shell and crab on top and let it finish in the oven.. Everything was perfectly cooked at the end! Thank you very much..

Looks very tasty

i made my handfulll of rissoto in my life, looking at making a shot with paella

Another amazing dish❤️❤️❤️❤️Shared and subscribed❤️❤️🌹🌹🌹

Nice video!! Liked!! 👍

This is the best video because it shows you how to make the sauces ahead of time before you start to cook the paella. Also it was very clear and easy to follow.❤

Wow thanks for sharing see you around

Jadi laper pngin nyicip uhh pasti enak banget

Hola .. Yuhuu mantaaap Beautiful video footage Cooking lover Super super..

Me encanta la Paella 🥘 Tiene una pinta increíble con todos estos mariscos🦐Muchísimas Gracias por compartir! Tienes una seguidora más en en el canal, espero que pases por el mío😉Feliz día ☀️

James, this is the most important rule for paella. NEVER move the rice. You can do that at the beginning to mix everything and that is all. Saludos desde Valencia.

Gonna do it this weekend ) Quite sure it will be brilliant!

52Like.thanks for sharing this 🥰🥰

I am really like if this one as it reminds me of home. May o ask where you grew up James? This would be great to have with a few friends. Thank you again James. Have a great day and rest of the week.

I love your channel

Paella is great thing. I think the best I've tried was in Girona. Once I though that it would be great to cook paella at home but then read the recipe and realized that I should started yesterday)

Woh😋🥰👌 New frnd sending warm wishes&huge support❣️🔔

Out of the restaurants we're usually not preparing the 'sofrito' (vegetables sauce) in advance. At home we cook it all together in the same pan, just after the calamari. Of course less quantity than James did. Also if you cook the seafood first in the same paella pan and then reserve it, it will add more flavour. Then you just need to incorporate it again during the last minutes.

Finally I did it)) The result was not great, not terrible, which is great for the first attempt)

Amazing recipe - great video Stay connected and see you again soon 😊 🤗

Now THIS is Paella! Looks amazing and totally worth all the work you put into it.