Love it! You ladies are my favorite food cooks …on You Tube as well as on PBS…every recipe is explained & presented with ease to follow…been a fan for years.

cook the shrimp peels with the broth. The flavor is amazing!

You can still get a good socarrat on the stove. I made a seafood paella for the first time this summer and it came out excellent.

KA-POW!!! Just tried and the whole family loved it! Even the neighbors sniffed around. Easy to follow and great results.

Question? It seems the seafood cooks a long time. I really want to cook this but I don’t want to end up with rubber instead of luscious shrimp and clams. Thanks for sharing these videos with us! 😊

Authentic Valencia paella doesn't use seafood it uses just chicken and rabbit. But you use what you like after all it's peasant food and they used what ever they had. This looks fantastic and cannot wait to try it out Thanks ladies

I love, love, love Paella...In all it's different flavors. It is the most versatile of dishes. Cooked indoors or outside, you can never go wrong! All the trolls are complaining (below) about the various ingredients, but No one has mentioned, (As ATK did,) you must have the correct rice for the best results!

My mouth is watering 😋

great recipe, looks delicious.

This is just what I needed for the Bar & Grill kitchen!

You two make a great team. ATK is better than ever!

Love the paella looks Delicious thank you

That paella dish is looking great and I was so hungry while watching it being made.

I ❤️ ATK.

There is no easier way to guarantee a riot in the comments than to make a paella recipe mixing chicken, seafood, and sausage

“Our favorite clam juice” I don’t know if I can, it’s so hard to choose between all of them

Hello ladies ,great show.

Muy bueno ❤

Thanks for the great recipes.

I'm definitely going to give this one a try!

Looks so delicious.

Follow instructions to cook paella on grill the first time and it’s super delicious and better than on the stove! 👍👍

Wonderful!

I seriously love you guys!!! So precise, so informative and yet, not stuffy. Keep up the good work!

Thanks to people like this, many have a wrong concept of the paella recipe, then they go to Spain to eat a real one and realize that they have been deceived.

Paella is one of my favorite dishes! Yes, the grill is where you want to make it. Excellent video, as always ;-)

I had paella in Spain a few times and the socarrat definitely adds to the deliciousness of the dish. Sometimes the paella didn't have any socarrat but it was still very tasty of course. Great looking ATK recipe. 👍

Lovely

Saffron is not optional, without it you have something more like jambalaya.

Since when is saphron optional in paella?

Doing this on my kamodo joe for today's luncheon with a few modifications

Honestly was not sure if this video would get paella right on the grill. But this was really beautifully done. Nice job ladies!

Awsom

Opting to add saffron to Paella?

I'M LOOKING FORWARD TO MAKING THIS PAELLA 🥘 RECIPE ON MY GRILL. WHEW CHILE. SO EXCITED !!!!!!!!

Ye gods. You all owe me a new keyboard, I'm typing this from a drool puddle.

I really want to try this recipe..how many do you think it will feed?

Let me count the errors here in chronological order: 1. Paella is not made on a grill. It is made over an open wood fire using a metal stand to hold the paellera (the proper term for the paella pan) above the flames. 2. A paella for 4-6 will typically contain about a quarter cup of olive oil, 1 tablespoon is not the correct proportion. 3. A sofrito is never caramelized and never contains tomato paste. That is just wrong on so many levels. The proper way is to grate the raw tomato on a box grater and use this pulp in the sofrito. 4. No sherry! White wine, okay, but no sherry, please. 5. The chicken should never be de-boned and skinless. You are throwing away precious flavor and richness. And if you are doing it right, you don't need to season the chicken. 6. Peeling the shrimp robs your paella of great flavor. Why do this? Simply cut the shells from the top to remove the vein and leave the shell on the shrimp. 7. OMG, grill the chicken? No. 8. This is totally backwards. No need to make a sofrito separately. It is made in the paellera and then the rice is added. 9. I won't criticize the use of the ingredients here because the beauty of paella is that you can make it anything you want. But I will say that traditionally paella is made with at most two proteins and a vegetable, and sometimes a bean. And paellas do not contain seafood and not usually combined with meat. A paella made with seafood is actually called "Arroz con Mariscos", rice with seafood.

nice job ladies (as usual)

I need the link to that big roasting pan!

Yum looks delish I want to make a keto version of this I need it in my life ❤️👨🏾‍🍳👌🏾

she is a master on that grill, so I trust her.. too bad I hear you don't mix fish and chicken with chorizo in paella, but if you make it, I guess you call it what you want

May bueno Chicas...

Eso tiene de paella lo que yo de chino shaolín experto en kung fu.

You can achieve the socorrat using a gas stove. I just made veggie paella yesterday.

When you cover the paella with the bbq lid, are the vents on top open or closed?

Do anyone know how much smoke paprika Julia puts in the pot? Thank you

I followed the steps to a T and here's my results. A carbon steel paella pan, such as the the Matfer, ATK used. DONT USE A Carbon Pan. The tomato base liquid will end up strip out that beautiful seasoning you worked hard laying down. The food tasted a good but I'm wondering if that slight odd hint was due to the stripping of the seasoning. I don't know why ATK would even think to recommend a carbon steel knowing that the tomato base would strip out the pans season. I welcome there reply

Why not put the chorizo in before the sofrito and cook the onions/peppers in the chorizo fat? Should i try it?

Awesome. But how much rice?

At 9:14 the video goes into the phantom realm.

😍

This is a 5 star recipe, will try.

Looks delicious!

It looks great. I have to say that I've never understood the tendency to keep the tails on the shrimp. What a pain to dig the shrimp out and cut off the tail with knife and fork OR to ungracefully remove the tail from your mouth. I'd trade the minor change in appearance for increased ease of eating.

I would’ve never cooked the chicken on the grill. Reason? You leave the flavor on the grill. Much better to cook it in a paella pan to build flavors. Also, bomba is not difficult to fine unless you live in Kansas or Oklahoma…

Great job ladies

This looks much better than the kind of paella made with bunny rabbits and snails in España.

No chorizo in the paella please. Chorizo is typical Spanish but not in a paella

I love ATK, but this is not a paella. Good looking rice dish to be sure, but paella technique, broth, toppings, and rice-broth-paella pan radius ratios are totally different. A paella should have rice in a very thin layer (didet in Valencian or capa fina in Spanish). This requires a 50-60cm pan for 3-4 people and 80-100g of rice per person. Broth should be 2-3x rice volume depending on the variety of Valencian rice used (bomba is perhaps the best known, but far from the only rice). 3 cups of rice is closer to 600g and the pan is way way too small to ensure a thin layer. Chorizo and peas are never ingredients in a traditional Valencian or seafood paella. Mixing seafood broth and chicken broth is also a no-no. Watch some Spanish paella chef videos and you will see the differences. The Spanish approach is in many ways simpler and more streamlined than ATK. Otherwise, it’s a decent rice dish!

Seems like a long cooking time for the clams and shrimp. How are they not rubbery?

Ummm... Softito is the core of the dish and you talked about it, but you did not make sofrito. You made broth.

Julia seems to be a master BBQ'er! maybe she can enter some competitions?

🍿🍿🍿ready for the comments lol

Good recipe of rice with things. But paella is something quite different. Paella with chorizo and onions is something that could create a gap in the space-time that could destroy de universe.

It looks as if Julia is eating the shrimp tail.

How is it possible to say Saffron in a Paella is optional??

Wok rice dish

It does go with saffron 🙄 *Coriander leaves also in that sofrito.

Chorizo!?!?!?! With sea food?? Onion??? we call this rice with things. No paella.

I left when you added chorizo. Never,never had paella valenciana with chorizo in my lifetime. Sorry ladies. José

I lost it when meat and seafood is added and the chorizo at least you didn't call it Valencian paella but adding chorizo in paella is the equivalent of adding cream in carbonara, mango chutney in butter chicken, soba and white boiled pork belly in ramen, and worse chili jam in egg fried rice.

Sorry, but in Spain we would never put chorizo in paella...

Ahh yes, pealla, the food Spanish people made up to troll foreigners.

Thats one delicious gumbo.

chorizo, cooked with wine and grilled? next time cook a napolitan pizza with pinaple and cokies...

Wait an optional ingredient is saffron because of your taste buds....LMAO what do your taste buds have to do with an authentic recipes???? that is why your in a test kitchen....LOL

Aquí se habla español eso no es paella me gustaría saber quién os ha enseñado a hacer esa cosa que llamáis paella valenciana dejar de faltar el respeto esos ingredientes os los habéis inventado lo podéis llamar arroz inglés pero paella no

LOL wtf is Pie A -a Ya? ...two ll's in Spanish is pronounced E as in Quesadilla. I've been to Valencia (pronounced Balencynthia in Spain) the home of Paella, and it's called Pie-E Ya.

Why is it called paella? What about for me.LOL

There is no onion in paella and there is NEVER chorizo in paella. And it is NEVER EVER cooked with risotto rice, which requires stirring and is completely different and has different starch levels. This dish is literally nothing like paella.

You realise of course that you will never be able to visit Spain. :-)

Cambia el nombre del video no es paella ,es arroz a tu manera....

Big mistake there’s only one kind of paella and that’s PAELLA VALENCIANA wich has RABBIT & CHICKEN, SNAILS SPANISH GREEN BEANS ZAFRON etc etc ANYTHING ELSE IS ARROZ WITH WHATEVER YOU ARE PUTTING ON THATS A RICE DISH NOT PAELLA! GET YOUR FACTS TOGETHER PLEASE!

They make me feel like they're going to ask for the supervisor in any moment

La paella sea de lo que sea ninca lleva vino ni picante ...el pimentón dulce por favor ,nunca chorizo...un arroz que estara bueno...pero no lo llames paella

I wanted to dislike this video but she cleaned and oiled the grill before she cooked the chicken.

This is such a sin. First of all paella uses paella rice, not aborio, secondly, who the hell adds Sherry to paella This hurts my soul 😂

Thats some lonely chorizo. Should have sautéed them with your sofrito to render its fat.

Garlic burning... what does that taste like 🤔

Close to a paella. But it does look good. But not paella

This recipe is for those who have too much time on their hands, and a hell of allot of money. I am sure that I would love it, but Chef John's cashew chicken is a tenth the work, and also probably just as good.

You just destroyed the original recipe, you should name your recipe with other name paella is way different

Saffron is not a required ingredient to Paella? Ugh, sausage, too... you all tend to know your stuff, but you have no idea what Paella is.

I'm spanish and paella isn't made in that way

Chorizo on Paella... Oh my god... Why not also Barbacue sauce or maybe ketchup... You should go to jail

Clam juice, chicken broth, salt, salt, and more salt, and more salt....seafood, chorizo...This recipe would never work for me. I would need to cut out ALL the salt.

I have no effin idea what these people think they're making, but I can guarantee it ain't paella. Si esto es una paella, pues yo soy neurocirujano, ¿no te jode?

This should be considered a war crime

then again, not paella hahaha