I miss Christine Cushing Live! 🤩 glad I found her again here!
@ChristineCushing2 ай бұрын
Thank you so much. We had so much fun on that live show. I miss hosting it as well. Glad you found me here 😊
@carlaortegabellver9263 жыл бұрын
Usually I don't write or comment in videos... But I am so tired of the people, spanish people, about if it is authentic paella or not, when in the tutorials you see "How to make paella" I am originally from Valencia, and my family have being from Valencia all their life and I can say what is original or not. You don't have an idea, of how many versions of paella we have in the Valencia community (Castellón, Valencia and Alicante). We have a seafood paella, more than one. We have to think, she is not living in the Mediterranean side of Spain, if not, in USA, so, think how difficult must be to get the original ingredients we have. I am just proud of people like her, that tried to investigate and even making a trip to the place where the paella was born, for just having the right information and making the recipe in the most accurate way they can. The paella have already changed since the first time was done, from farm people centuries ago. And all the different versions of tortilla? Why nobody criticizes all the versions from the original version? She knows part of the technique and the vocabulary of it. So, Bravo Christine, for making our gastronomy more known and for loving my city. And sorry if this comment is too long. Visca València!
@TheAgentbosko3 жыл бұрын
Love your comment Carla and Valencia is a great city. Wish to go back soon.
@carlaortegabellver9263 жыл бұрын
@@TheAgentbosko Thank you very much! I don't know, it looks like is popular to have that behavior each time there is a Paella tutorial. She even uses azafrán, that is super expensive (don't want to imagine in USA) and authentic rice from Valencia. Now, my mother for the color uses curcuma, because it doesn't give almost flavor, but color as the azafrán and it is much cheaper. If I make a video of that, for sure, there would be someone making a critique, because she is using curcuma instead of azafrán 🤣Have a nice day!
@skyking92482 жыл бұрын
Hi can I ask, why not wash the rice, is there a reason? I make sushi mostly and I can’t imagine not watching the rice until clear. Thanks
@carlaortegabellver9262 жыл бұрын
@@skyking9248 Because for sushi, you remove all the starch from the rice, but not in paella. There must be starch. We just stir the rice a little bit together with the other ingredients, before we put the water in. Then there are people who move it with the water and then there are people who do not. Traditionally you don't stir it when you put the water, so that it doesn't release too much starch. But it always leaves a very thin layer of starch around the edges and on top, which makes it creamy. Besides, this way, you get a more caramelised socarrat. Best regards!
@skyking92482 жыл бұрын
@@carlaortegabellver926 thanks for the reply :) Makes sense. So hard for me to even consider not washing the rice, but I get it! Best
@ThatBernie3 жыл бұрын
I can see there are a few criticisms in the comment section that somehow this isn't "authentic" paella, but to be honest it seems like those comments show up on every single video recipe for paella that exists-not to mention the fact that paella isn't a recipe, it's a family of recipes. I have to say that I learned a lot from your video, and I especially didn't really appreciate the importance of the socarrat before. You have inspired me to try making my own paella, so thank you!
@ChristianSangiuseppe3 жыл бұрын
Yes, the method can vary however there are some 'dos and don'ts' if it's going to be labelled authentic.
@MarkSmith-gl6gd Жыл бұрын
I have been looking for a paella recipe that would be both correct and easy to follow. Found it here!! Can’t wait to try this weekend. Thank you
@ChristineCushing Жыл бұрын
Thank you ! I hope you have made it. This is my annual Christmas Eve tradition. The family demands that I keep making it.
@janboyd2272 жыл бұрын
Hi Christine - I made the Paella tonight - first ordered a Paella pan - It was excellent, although where I made it the stove was electric and had a smaller burner than it needed, so I had to adjust the pan over the heat and this took a little longer. Got the Paella pan from Made In - a little pricy but will last and last. Also ordered the Spanish peppers (canned) and the smell when I opened the can was amazing - and lots of them - so I'm freezing what was not used in the dish; ordered Spanish smoked Paprika just in case I couldn't get it, Spanish oils and La Bomba rice and their Seafood broth which was absolutely incredible. Bought sea scallops, shrimps, clams and mussels -- very expensive when you add it all up but truly a feast for once in a while and on a special occasion. Everyone loved it and it looked as beautiful as it was delicious. Served crusty sour dough bread, grilled, then grated garlic on it and spread some Spanish oil and served a salad with lemon/oil, garlic salad dressing with colourful tomatoes and a bit of bacon. Thanks so much!
@ChristineCushing2 жыл бұрын
This is what I love to hear ! When you pay attention to all the details of this dish, it truly is worth all the effort. You described it beautifully. I also make it for those special occasions and the family goes nuts.
@thelmabuenaventura14062 жыл бұрын
I’m so happy to be here in Spain, I can taste all kinds of PAELLA, and try to make it.
@stazo773 жыл бұрын
Made this for dinner tonight, so delicious as usual. Took me right back to my trip to Spain 2 years ago. Thanks for the phenomenal recipe Christine!!
@ChristineCushing3 жыл бұрын
So happy you made it ! It was my way of bring the closest thing to Spain to you at home. Thank you
@jamesshaw46112 жыл бұрын
nicely taught with just the right amount of clarity, timing and enthusiasm. mine is just in the final minutes of cooking and I can't wait!!
@marysakal28453 жыл бұрын
I love, love, love this food. I could eat it every week.
@ChristineCushing3 жыл бұрын
I totally agree. Thank you
@marysakal28453 жыл бұрын
@@ChristineCushing I love watching you cook.
@PetraKann3 жыл бұрын
Christine reminds me of my favourite auntie. Lovely lady.
@roberelfo2 жыл бұрын
As a Fan of spanish Masterchef “Alex el capo” I have to tell you "mmm que rica”
@ChristineCushing2 жыл бұрын
Gracias !
@JanGokor3 жыл бұрын
This lady is such a sweetheart. God bless her and her family. Love from Armenia 🇦🇲 🇬🇷 🇺🇸
@erichenderson65153 жыл бұрын
Seafood Paella is the ultimate dish of Spanish cuisine, well done. 😤😤😤
@ChristineCushing3 жыл бұрын
Thank you ! Yes it really is the ultimate Spanish dish.
@TheAgentbosko3 жыл бұрын
Delicious👩🍳 Christine, paella makes me hungry and I want to go to Spain
@cookwithpride8403 жыл бұрын
m.kzfaq.info/get/bejne/g9KorNGAztTXias.html
@ChristineCushing3 жыл бұрын
Oh how I want to go to Spain also and have this paella by the seaside. But for now ... my version is good. Thanks
@estelitajacot4921 Жыл бұрын
Very 😋 yummy Madam. Thanks for sharing. I will try to cook this on my daughter's 45th Birthday! God bless you all...
@gskoptsova Жыл бұрын
Thank you for the great tip - pre-cooked seafood! It really works and makes it so much easier to finish the rice just right!! Thank you!!!
@ChristineCushing Жыл бұрын
I'm so glad you love it. That little pre- step works wonders and you still get the perfect texture of all the seafood and rice. Thank you
@atlassheppard3 жыл бұрын
How prescient. I opened up KZfaq to look for a Paella recipe and there you are! Thank you.
@AidaJof3 жыл бұрын
Kismet ...:)
@ChristineCushing3 жыл бұрын
It’s all about the timing ! I hope you try it.
@Jupe3674 ай бұрын
I came here from the recent video “behind the scene to a private party” clip where you cook the paella. Christine, you are such a great chef.
@dilaracicek67694 ай бұрын
Hello! I just did try your recipe and it’s unbelievable delicious 🤤 Thank you so much from Turkey 🇹🇷🥂👌🏻This will be my favorite meal for the special guests and also would like to mention that I did follow every step she did including dry sherry ☑️
@kristab69813 жыл бұрын
I’m 33 now, but I watched you every morning at 5am before high school growing up. I tell everyone that you’re the one who taught me how to cook 😂. That looks delicious!
@cookwithpride8403 жыл бұрын
m.kzfaq.info/get/bejne/g9KorNGAztTXias.html
@ChristineCushing3 жыл бұрын
That is awesome ! Glad we could spend so much time together in the kitchen ! Did you absorb my lemon obsession ? LOL. See you in the kitchen
@belengarciazurro51403 жыл бұрын
As a Spanish person, I can't say how much I appreciate you saying 'Don't add chorizo', it is not a Spanish thing guys!! Also made me crave my mom's paella!
@ChristineCushing3 жыл бұрын
Thank you ! It is a delicious one.
@tomwiggins1225 Жыл бұрын
Who cares if chorizo is a Spanish thing or not if I like it I'll use it
@Nclght Жыл бұрын
I like to cook my chorizo in a separate pan and add it on top of the rice right when the paella is finished. This way you have chorizo with the dish but the flavor hasn't been absorbed by the rice. This way it's the best of both worlds
@franceschai05223 жыл бұрын
Just want to drop a line to let you know that i utterly enjoy watching your videos. Have tried many of them and they are awesome!! keep them coming please!! thank you!
@ChristineCushing3 жыл бұрын
Thank you so much !
@alejandronogueira93482 жыл бұрын
That Paella looks gorgeous. I visited a couple of times Valencia and that Paella is very similar to what a Paella from Valencia looks like. There are some places where spaniards (like me) put Chorizo in the Paella and makes it much more delicious.
@dianalieskovsky87293 жыл бұрын
Ok ok your making me hungry looks delicious and wonderful. Thank you 🙏☺️😉💐
@ChristineCushing3 жыл бұрын
My pleasure !
@rizhrd1812 жыл бұрын
I'll cook this version of yours. Thank you.🌷🌷 Love it. 💖💖
@ChristineCushing2 жыл бұрын
Please do try it ! It’s a family favourite !
@FecklessMeander3 жыл бұрын
Brilliant ! Fantastic !
@ChristineCushing3 жыл бұрын
Gracias !
@jjpp22163 жыл бұрын
Thank you for this. I’ve never quite mastered paella, always ending up with an ok seafood-and-rice dish but not really a paella. Now I feel I know what to look for and will give it another shot!
@cookwithpride8403 жыл бұрын
m.kzfaq.info/get/bejne/g9KorNGAztTXias.html
@jjpp22163 жыл бұрын
@@cookwithpride840 remarkable in its irrelevance to the present discussion. Well, at least you’re not promising trust funds out of Nigeria.
@ChristineCushing3 жыл бұрын
Yes there is a bit of a learning curve and I wanted to make this video for people to succeed at home completely on the stove top. Hope you nail it
@jjpp22163 жыл бұрын
@@ChristineCushing I think I need a smaller pan. The one I have is not huge, but it’s too big for one burner. Following the advice from somewhere (I forget where) else, I would light two burners and rotate the pan around but that’s just one more tricky bit to manage, one more factor to juggle. And I live your approach of half-cooking some of it first, for texture, which makes so much sense.
@marktoldgardengnome41103 жыл бұрын
@@jjpp2216 You could always finish it off in the oven. My Wife is from Spain and that's how she does it
@rxlo10623 жыл бұрын
Outstanding recipe 👍😋
@ChristineCushing3 жыл бұрын
Thank you.
@hoskarmoon3 жыл бұрын
Hi Christine, as s Spanish living in Canada I have to say you mastered the paella!!! Hearing that “guitarra española” at the background made me travel to Spain right away. A couple of tricks to keep mastering the dish: get the stock hot so when you add it to the rice both are at the same temperature and it cooks more evenly. For a sublime taste make a “ fumé” with the heads and shell of the shrimps, it will take this dish to a different level. By the way, never heard of adding wine or cherry to the paella, but hey, who I am to tell anyone to do things in a different way😉😉😉. I always sear the fish and the seafood firs as well. Great recipe Thanks for transporting me to my hometown 🥰🥰🥰
@cookwithpride8403 жыл бұрын
m.kzfaq.info/get/bejne/g9KorNGAztTXias.html
@AidaJof3 жыл бұрын
@Crystina Luna - I am Chilean/Canadian and I learned to make paella from my mother in my native Chile. Here in Calgary I have made seafood paella very similar to Christine's and with wine with very good results; I agree with you about making a 'fume' and heating up the stock before adding to the paella making a difference.
@ChristineCushing3 жыл бұрын
Ooh so glad you enjoyed my rendition of the most iconic Spanish dish. I knew there would disagreement. I also make the shrimp fumet ( it’s in my sautéed shrimp video ) and yes the stock should hot , you are right about that. Be well and sending you my best for 2021
@m.c.fromnyc21873 жыл бұрын
Perfect!
@TorontoJon3 жыл бұрын
I wish I could reach through the screen and taste that delicious Spanish seafood paella. Mmmmmmmmmmmmmmmmmmmm. :)
@ChristineCushing3 жыл бұрын
Yes ! It really was amazing. Thank you
@arturo956582 жыл бұрын
bravo .. bien hecho .asi lo hacen las madres españolas.padres epañoles y cada uno le pone su toque personal .es lo mas parecido que he visto. a como lo hacen lo hacen en España.. bien. un saludo
@ChristineCushing2 жыл бұрын
Muchas Gracias. !
@petergreaves87792 жыл бұрын
looks wonderful i am going try now
@ChristineCushing2 жыл бұрын
How did it turn out? Thanks.
@marilynalvarez99513 жыл бұрын
It's wonderful food/video like this that makes me so sad we're not neighbors :)
@optomm4 ай бұрын
I searched and searched and finally found easy to follow the recipe
@ChristineCushing4 ай бұрын
I'm so glad you discovered my recipe
@Diverfarm3 жыл бұрын
Amazing thanks 🌻
@ChristineCushing3 жыл бұрын
My pleasure !
@sarahdelagarza14823 жыл бұрын
Amazon has this rice👍🏽 can’t wait to try this
@valeriemcknight56083 жыл бұрын
This is one of my favorite paella recipes -- there are so many but I totally agree NO CHORIZO. It overpowers all the delicate flavours.
@ChristineCushing3 жыл бұрын
Thank you for watching !
@semco720573 жыл бұрын
That is a great looking Spanish Paella and your family must have enjoyed eating it too and you do make great looking and tasty dishes always and I hope 2021 is much better so far than 2020, which was terrible from the beginning due to the corona virus.
@ChristineCushing3 жыл бұрын
Thank you ! Yes let hope for a better 2021 and this paella is a good start .
@parinismail95202 жыл бұрын
Look delicious thank you for sharing your recipe thank you
@shawnfoodfever3 жыл бұрын
that's crispy on side & bottom.. delicious 😋😋
@ChristineCushing3 жыл бұрын
The best ! Thank you
@arnadda5273 жыл бұрын
Yummmm that looks delicious my mouth is watery 🤤🤤🤤🤤
@ChristineCushing3 жыл бұрын
Then my job is done 👏👏thanks
@hoskarmoon3 жыл бұрын
Hi Christine I forgot to tell you, next time try the paella with octopus, your gonna love it!!!
@user-oc8lc6dd4s3 жыл бұрын
And Nutella
@AngelusBrady5 ай бұрын
The next time someone from Spain says to not use chorizo in paella, tell them that back in the 1800s, Spaniards absolutely put chorizo into their paella. Their own food writer Ana Vega found with her own research that chorizo was added. Another well known food writer from Spain Cristino Álvarez found the same use of chorizo in paella in the past. Both of them defended Jamie Oliver when his paella recipe became an evening news report in Spain.
@hlynnkeith93343 жыл бұрын
Great top. You look good in it.
@joannerodriguez1520 Жыл бұрын
I also put wedges of lemon when serving. I lived in Spain for a while and never saw anyone put wine in the recipe. The best paella I have tasted was in Malaga and Almeria where you can get it as a tapa (small taste free with a drink).
@josepmariaduaigues79012 жыл бұрын
Muy bien, el azafran es parte importantisima, felicidades desde España.
@ChristineCushing2 жыл бұрын
Muchas Gracias !
@Nexus93 жыл бұрын
Awesome recipe Tina Fey!
@ChristineCushing3 жыл бұрын
My pleasure 😜
@evonmaywell28503 жыл бұрын
Wonderful video, looks delicious!!
@ChristineCushing3 жыл бұрын
Thanks so much
@gwasha13 жыл бұрын
That looks soooo good!
@georgepagakis98543 жыл бұрын
Ela Christine, show off the 200k KZfaq frame :) Congrats!!!!
@ChristineCushing3 жыл бұрын
Thank you Giorgo ! there is no 200K youtube frame but working my way to the big 1 Million... See you in the kitchen
@englishforbeginners96523 жыл бұрын
Loved it from 🇱🇰
@hanks25670003 жыл бұрын
this is a Cape Codder's delight! Christine, your instruction, love of cooking, tips, are the absolute best! I have only one question: Why don't you cook in your 'draws' like all the half-naked bimbos who can't boil water without scorching it?..you'd put 'em all to shame!
@deborahfebus20543 жыл бұрын
Oh my that is a perfect paella!🙌🏻
@ChristineCushing3 жыл бұрын
Many thanks
@SuperCarcher3 жыл бұрын
“I can smell it from here!” She’s right there!!!
@ChristineCushing2 жыл бұрын
Very delicious too ! Thank you
@lilyarnaout73693 жыл бұрын
One of my favourite dishes, thank you 😊. Would greatly appreciate that you show the black rice paella 🥘 of Barcelona. I don’t know if it’s actually a Barcelona dish, but I ate it there and fell in love with it.
@bkm27973 жыл бұрын
Looks Great! I made paella once about 2 decades ago, have the same type paella pan as you, purchased from Williams Sonoma. Bought the right rice, made different marinades for the giant prawns, and chicken also it had clams and sausage (not chorizo), it was quite a combination and quite expensive,lol. I didn't know you could cook the entire time on the gastop, but I like the idea that you can. Really like this recipe, maybe I will make another attempt. Thank you!
@ChristineCushing3 жыл бұрын
Please do try it again. I think you will love the results
@angelapa95133 жыл бұрын
Delicious
@geomondiale17683 жыл бұрын
Looks great!
@ChristineCushing3 жыл бұрын
Many thanks
@windasspicykitchen3 жыл бұрын
I will try this recipe Christine ! But using the rice that available in LA, maybe not bomba even though I do want to use ingredients as closed as I can from the one they used it in Spain .
@ChristineCushing3 жыл бұрын
I hope you can find the Bomba rice. It has to be available in LA. You will love the recipe. Thank you
@adelonaserrano34123 жыл бұрын
It looks delicious! I can’t wait to try making it. How many cups of rice is needed for this recipe as I didn’t see it in the recipe that was provided.
@swisski3 жыл бұрын
Its listed in the middle of the written recipe - 1 cup (250 ml) la bomba Spanish Rice : )
@adelonaserrano34123 жыл бұрын
@@swisski thank you, I absolutely missed that part.
@ChristineCushing3 жыл бұрын
My apologies , you were not missing things .. We noticed the rice was missing and added it yesterday. I hope you try it
@eternalbatteringram59163 жыл бұрын
Juicy 👩🍳😉
@julig.66019 ай бұрын
Hi Christine! Any reason why the stock is not hot? Doesn't it affect the cooking process of the rice if we add it and it's not hot? Thank you!!!!
@ChristineCushing9 ай бұрын
It is a good question . Unlike risotto , paella is not creamy and you want the rice to keep it individual shape so the temperature of stock does not affect the final result and would be another pot to have hot for no reason. Also the surface area is so large with shallow pan on high heat that your temperate recovery is almost immediate from adding the stock. I hope this helps and that you try it.
@cristinad91343 жыл бұрын
Thank you ,chef Christine ! Looks like work of art ! I can't wait to try making it ! Do you have any suggestions for what other type of rice to use if I can't find the original paella rice ?
@ChristineCushing3 жыл бұрын
Its difficult to use any other rice. I have not done it so I don't want to guide you to a rice that won't deliver. I hope this helps. Thanks for watching
@victordeliebana2 жыл бұрын
OLE! Gracias por llevar a las mesas de muchas personas una pequeña porción de nuestra cultura. Yo la hago un poco diferente, pero sin duda esta es la versión mas cercana a una paella. Los elementos básicos y la elaboración son las mismas en prácticamente cualquier casa española, lo puedo asegurar! No tengáis miedo a explorar un poco mas. Hay miles de paellas; Mixta, arróz negro, solo con verduras. La idea es la misma pero con diferentes elementos, PERO SIN CHORIZO, por favor! jajajaja Was an awesome video, thank you a lot! Huggs!
@Piquequi2 жыл бұрын
entiendo que no eres de valencia no?? 7u7 casi me da un ataque al ver esto a lo que llama "paella original"
@ChristineCushing2 жыл бұрын
Muchas Gracias. I really do love a paella. It's the perfect dish.
@mitchiefajardo6010 Жыл бұрын
Hi Christine - quick question, I got sofrito in a jar. Can I assume I don’t need to do the piquillo, etc from scratch
@dwaynewladyka5773 жыл бұрын
That looks super tasty. A nice paella. Cheers!
@ChristineCushing3 жыл бұрын
Much appreciate it !
@karynschorr68153 жыл бұрын
Christine!!! I am having 10 people over and have a 16" pan...I am planning to double everything! YES???????????
@ChristineCushing3 жыл бұрын
Yes I would double it but maybe add some more seafood , so you have enough for 3 pieces / person. It’s such a delicious recipe. Thank you
@steved46932 жыл бұрын
Only one pan?!? :) They're inexpensive. I have three!
@tdi35063 жыл бұрын
Hey Christine, this looks like the perfect paella recipe I've been looking for! What are your thoughts on adding lemon?
@ChristineCushing3 жыл бұрын
Thank you so much. It is delicious. I feel good about adding some lemon with the seafood. I often add lemon zest but also some juice. Thank you
@ezrad5273Ай бұрын
I love your very smug and condescending manner of talking to your viewers. Great way to grow your channel.
@ChristineCushingАй бұрын
@@ezrad5273 it’s too bad that’s what you got from my video .
@rpm17963 жыл бұрын
Perfecto!..🎨🥇
@ChristineCushing3 жыл бұрын
Thanks so much !
@rpm17963 жыл бұрын
@@ChristineCushing Siempre!....
@BlueJazzBoyNZ3 жыл бұрын
I have been using a large braiser pan. to brown and sauté then add the rice and bake then broil in the oven. Not getting the crusty bottom will need to work on that.
@ChristineCushing3 жыл бұрын
Yes that browned bottom is the key ! Have fun working on it. Thank you
@nick3437112 жыл бұрын
Hi Christine, Great looking paella! We wanted to add squid, but were wondering at what stage we should add it into the dish to cook. Thank you.
@ChristineCushing2 жыл бұрын
I will also be making it tonight for Christmas Eve ! For the squid , if you slice it into rings, I would add it at the point in code where I say to add the mussels. You don’t want to over cook it, or it will be chewy. The smaller the squid the better for this . Thank you and enjoy
@nick3437112 жыл бұрын
@@ChristineCushing Ok awesome Your reply was right on time too Thank you so much! Merry Xmas to you and your fam!
@caldonia72083 жыл бұрын
I love that paella pan...great size...not to big for your average stove top. I like that you seared the shrimp and scallops beforehand for color. This dish looks delicious. I wonder if you could use a risotto rice? The socarrat is something I have been unable to master using a 12 inch frying pan. I guess I have to invest in a paella pan. Beautiful recipe.
@ChristineCushing3 жыл бұрын
Yes this paella size is perfect for home 4-5 people. Unfortunately the Arborio rice does not work. This Spanish rice is very specific in that is stays fluffy and doesn’t get creamy like Arborio. The frying pan has sides that are too high so you definitely need the paella for success ! Thank you
@Cesc81703 жыл бұрын
Originally paella, which means "pan" in local Catalan dialect, was made with rabbit and chicken meat, not seafood, arround the Albufera lake, near València. Now, it's true that the dish has become increasingly popular within Spain and beyond, and many versions of it have been created, versions like the one Christine has shown us. No problem if she prepares it this way then. You do you. The only thing that I think doesn't fit here is the chosen music, it reminds me of Andalusia, not València's region. Here we have a different traditional music. I know that anything Spanish and flamenco or other music styles from Andalusia are mixed in many people's minds, but let me tell you all that in Spain there are different peoples with different languages, different cultures, to which are linked specific musical styles. In Valencia, for instance, you have local jotes and boleros, which are traditional dances and have their own music. That being said, you, Christine, are a great cook! And I am personally fond of Greek food. ^_^
@ChristineCushing3 жыл бұрын
Thank you for your comments ! You must check out my paella video when I was in Albufeira making that exact paella you are referring to. As for the music , it’s tough and music is expensive so this is all I had. Thank for watching
@alexspanien29262 жыл бұрын
First of all : Valencia is Not Cataluña. Valencia is Valencia, the old Kingdom of Valencia never belonged to Cataluña. We don’t speak Catalan. We speak Valenciano. The name paella has it’s origin in the arabic language “ Al pa el” .Also the origin of the dish is arabic from the time when Spain was ocupied from the Maures. Please don’t give lessons when you don’t have a glue about our Geographie, our language , our history and our kitchen. Reading might help you...
@Nnnuvolari2 жыл бұрын
@@alexspanien2926 Ay-ay-ay que horror!!!! Que me considerarán catalán!!! Niegalo todo!!! (aunque a nadie le importe una "fave" en este canal) 😂
@roos42282 жыл бұрын
Can I use padan rice or sushi rice
@ChristineCushing2 жыл бұрын
These types of rice are not suitable for paella as they are sticky. Thank you
@jerry42473 жыл бұрын
I am going to attempt this tonight, does the stock have to be heated when adding? Thank you.
@verdeFR13 жыл бұрын
It's better to have the stock boiling when you added into the rice so it doesn't stop cooking. ;)
@ChristineCushing2 жыл бұрын
Yes , ideally, but I make it with room temp also as it comes to a boil very quickly in this shallow pan. Thank you
@klausschuster2855 Жыл бұрын
leave the peas and all is perfect 🙂
@DragonFruitDelish1 Жыл бұрын
Hello where can I find the written recipe? Thx
@DeDraconis2 жыл бұрын
Hi Christine - would a splash of Sherry Vinegar work in place of the actual wine?
@ChristineCushing2 жыл бұрын
Yes you could add a splash of sherry vinegar, but not as much as wine or it will be too acidic. The wine when it evaporates gives you a much more balanced flavour. I hope this helps. Thank you
@DeDraconis2 жыл бұрын
@@ChristineCushing Thanks!
@Sarah-zg5qs3 жыл бұрын
Hey Christine thanks for sharing the recipe. Question: if I can't find La Bomba rice can I use arborio rice instead?
@dolce136513 жыл бұрын
Yes you can, she should have said that! Good quality arborio is short and round gives tge same result
@Sarah-zg5qs3 жыл бұрын
@@dolce13651 I thought so, thanks
@ChristineCushing3 жыл бұрын
I have not made it with Arborio and it won’t be the same but give it a try . Thank you
@dolce136513 жыл бұрын
@@ChristineCushing from what i know good quality arborio is a short grain rice like Spanish rice! And it should not make any difference!
@dolce136513 жыл бұрын
@@Sarah-zg5qs you should watch Spanish chef omar on KZfaq and or Instagram
@clarakatz69813 ай бұрын
Why you used the same teaspoon to try the rice
@sophiacorpus9769 Жыл бұрын
no lemon??will green pepper totally throw it off?
@jimmynielsen30323 жыл бұрын
How do you make the seafood stock??? Ohh i almost forgott to say. What a tasty paella you made 👍👍👍 and i also liked that u said No chorizo 👌👌👌
@steved46932 жыл бұрын
It's way easier to just buy seafood stock. I used to use lobster in my paella and would boil the lobster (5/4 small/med Florida lobster tails) for about 2 minutes, then turn off and let soak about five minutes. Remove the tails and save the water for the stock. But now I just use half/half chicken and seafood stock (Shrimp, mussels and chicken are my main proteins). And yes you can use chorizo, just get dry or smoked Spanish chorizo. Many chefs in Spain use it in their paellas!
@dumitrelsiminiuc85464 ай бұрын
One can't totally dismiss chorizo in paella until tried it
@kelvinarchila86163 жыл бұрын
So...what do I do with the zest of lemon? 🤔
@ChristineCushing3 жыл бұрын
My apologies , you just add it either at the end for a fresher flavour or when you add the rice for more depth. Thank you. Hope you enjoy
@lagartopunkarra2 жыл бұрын
I crown you as a honorary spaniard
@sharonbrewington98542 жыл бұрын
Can I make this and bring it to a party
@ChristineCushing2 жыл бұрын
its tough to make this and bring to a party because it;s best enjoyed right after its made. We always reheat it the next day but it's always best freshly made. Thank you
@taatsiaqchemnitz33413 жыл бұрын
Christine Darling! You are one of those amazing ones i really want to meet 😃
@timjohnson1578 Жыл бұрын
what's wrong with the chorizo?
@ChristineCushing Жыл бұрын
It's just a Spanish thing. They are really opposed to using it. But we can do whatever we like. LOL.
@SuperDp1232 жыл бұрын
WHY is Chorizo a fail? I have seen so many combinations...just wondering.
@ChristineCushing2 жыл бұрын
It's such a long story with the chorizo. People in Spain feel very strongly about what goes into a paella. If you like the chorizo, go ahead and use it...Thank you
@SuperDp1232 жыл бұрын
@@ChristineCushing Thank you. I made your recipe and it was amazing!!!
@lisaalloverbc1708 Жыл бұрын
I'm sorry but I have to use frozen seafood, are there any extra tips to make it uh edible lol thx so much in advance
@lisaalloverbc1708 Жыл бұрын
Ok I'm getting fresh seafood & got a whole lotta frozen as backup lol
@garywebber32283 жыл бұрын
one of those muscles was open already when you placed it in the pan !!? isnt that a no! no! ??
@ChristineCushing3 жыл бұрын
Yes that is true , with one exception. These mussels tend to open up at room temp , so you just tap on them to ensure they close back up. Then you can use them. I did that for this video. Thank you
@ancimargarita27633 жыл бұрын
Hello Christine, you say that chorizo is a no no for paellas, but then, and you may not know it, onion is also a no no; Traditional and authentic paella does not have onion. For the sofrito, only garlic and red pepper, not even tomato is accepted in all regions, even in all cuisines from Valencia and its surroundings. So you see, saying that this or that is a no no for paella, can get very complicated, because depending on the region, some ingredients are ok and others are not. But then, one of the most heard things, is that the traditional paella has only rabbit, chicken, pig ribs, escargots and duck, and also little meat balls. But not any kind of sea food... So, this thing about tomatoes or no tomatoes, onions or no onions, chorizo or no chorizo becomes all of a sudden very particular to ideas one has, and not the "real" thing if there is such thing!!! And your paella looks great!!!
@TheAgentbosko3 жыл бұрын
Great comment, I totally agree with you
@SteveGouldinSpain3 жыл бұрын
I concur. I've lived in Spain for nearly 20 years and I have seen all sorts of things go into a dish with rice but never chorizo or onion.
@ancimargarita27633 жыл бұрын
@@SteveGouldinSpain bueno, digamos que si es arroz con "cosas" no es paella... paella es PAELLA!!! Hola!!!!!
@steved46932 жыл бұрын
@@ancimargarita2763 Never heard that about the onion, and have been making paella over 15 years and trained under a Spanish chef (who used onion). Not saying you're incorrect, I don't know. But there is a difference between something not being "authentic" and it being a "no no". While chorizo or onion may not be authentic, they are widely used in many versions, including many by chefs in Spain. Nutella, on the other hand, as some "idiot" sarcastically suggested... would be a definite no-no. :)
@ancimargarita27632 жыл бұрын
@@steved4693 ohhh well, there is always space to learn, and i guess all these chefs you talk about do not make the traditional delicious amazing real paella. It is always wise to study a bit more deeply, one can fall into the hands of chefs who pretend to know much, in reality they know their egos and do whatever comes to their minds and then say it is "traditional". Just as i said it, chorizo and onions are a no no for traditional paella, but then of course, nowadays anybody can make a very delicious rice with many things, and call it a paella... sadly it will not be it, but then... there is space for all kind of ideas whether right or not!!! so do not worry, keep on making your "paella", i am sure it is delicious.
@tomwiggins1225 Жыл бұрын
Why not chorizo if I like chorizo I'll use chorizo who are you to say what's right or wrong
@israelgalindo66005 күн бұрын
I can't eat paella without chorizo.
@kazzicup3 жыл бұрын
I always eat the tiny attach muscle of the scallops. Yes, it's a little chewy, but OK.
@cookwithpride8403 жыл бұрын
m.kzfaq.info/get/bejne/g9KorNGAztTXias.html
@coreybiggs86263 жыл бұрын
Great video--ignore the "nay-sayers."
@ChristineCushing3 жыл бұрын
Haha ! There are certainly many of them. Thank you
@yogid213 жыл бұрын
Very nice and tasty looking paella. But no matter how good someone cook the paella and it's not cook traditionally, still there's some taste missing compare to the original. And the missing ingredient is the smoke from the wood fire. yep traditionally paella is being cooked on a wood fire and there's nothing can compare from it. If someone claimed that their cook is authentic but not cooked on a wood fire, sorry to say but it's not.. Probably their ingredients are authentic :)
@michaela.53633 жыл бұрын
I think I am more of a Jambalaya guy than a Paella guy..