Joseju my beloved

hombre joseju como usted por aqui xD

Que grande eres joseju no me esperaba encontrarte aquí

¿donde caemos, gente?

@@danelvegas6674 En la terreta al parecer

I can't wait!

My god me too. My heart was seated at that table. I could smell it. Now, cmon Alex, LET”S MAKE SOME PAELLA!!! I think, for me, my first effort is going to be focus on the rice, broth and spices with a couple one fish and one shellfish as the meat…

I KNOW PROFESSOR VALENCIA FROM AMERICA!

If you want to cook real paella you need to have the metal pan like the ones shown in the video, if your stepdaughers lives in Valencia maybe she can send to you ones, also you can cook paella in fire or with a special stove for make paella with gas (it cost about 20-50€ deppendin on the diameter), also are easy to find in Valencia. Ingridients for 6: 1800 ml of water , 600 gr rice (it dippends how much you it), 150 ml oil, half rabbit, half chicken, 100gr Garrofó/white big bean and 200gr bajoqueta/ flat green beans(2 vegetables from Valencia), 1 midium tomato, garlic, saffron, and if you want you can put architrockes and snails, rosmary, 2 spons of non hot paprika . Steps: 1- grate tomato with 1-2 garlics (deppending on size), if tomato is so acid but a small spon of sugar. 2- cut in pieces the rabbit, the half chiquen (and salt them), also cut the bajoqueta cutting and discarding the top and the end, and the rest cut them in pieces but with the hands. (if the garrofón is dry hydrateate them about 1 day before). If architrokes are used, cut them in 4 equal pieces discarding leaf, etc. 3 - Put the oil in the pan, if the pan starts to get dark with the fire you can put salt in the pan Fry the rabbit and the chiken with a high fire till they are very fried but not burned, that's very important because that will give the flavour to paella, if you don't fry enought the meat it would' have the real taste. 4- put the fire in the middle of the pan and retirate the meat when is totally fried to the border of the pan, after that add the vegatables and fry them about 3-4 minutes (salt them), after that mix them with the meat and add the non hot parika (optional) and the tomato and garlik grated, fry them 1-2 minutes mixing them and be carful not to burn them. 5- Add the water, put salt to your likings but enought to have taste, and add also the saffron, after that you must make a signal to know the lvl of water, I use to use a knife to mark the pan, after that add more water 2-3 litters, and the fire to maximum till the mark, when the mark is visible add the rice distributing it to all the pan, and put down the fire to middium/low fire 14 minutes, after that maximum fire again 1-2 minutes, taking care it doesn't burn to make what we valencians call socarrat (Crusted rice), after that the rice must be cooked, if not or the point of the rice is not enought soft for you tape the all paella with cook paper and let paella rest 3-5 minutes. PD: sorry for my bad english. PD2: if you buy a Valencian pan to make paella you must know after you clean the paella after use it you must put a little of oil with a paper all over tha paella if you don't want the paella oxidates.

@@karlpetrosian8206 Ah, I was wise enough to purchase in Valencia and bring home a proper paella pan! And thank you very much for sharing your recipe :-)

What makes me flip out even more (as a French who married a valenciana) is when French go to Valencia, taste a REAL GOOD ONE, and say that they don't like it because it's missing a lot of "stuff" inside like peas, mussels, calamar, bell pepper, etc.

good fideua with proper ali oli ..yes please

Fun fact: Paella and Fideuà where created in the same village; Gandia. 😁

@@perrymanso6841 , patria de Alejandro Borgia, el papa .

@Ralph Reilly No, It is not.

ya ve

I would love to see that collab happen looking forward to it!

I agree! please do a Collab, your paella is one of the most legit I've seen online. Period.

Bump you :)

Yesss collab!

I'm making my Paella Valenciana like in your Tapas-Book... we LOVE it!

Yes, don't let a Valencian know your family doesn't do the traditional they get very upset 😉

Sounds like here in certain american states with chili.

Pineapple?

Yeah you can throw in there anything, EXCEPT CHORIZO

I am glad he's not cooking paella beacause well, we spaniards are sometimes a little too strict with our food (not mentioning what happend with Jamie Oliver's paella...)

Coastlines are a heaven on earth.

I think I've been to that exact place you're describing. One of my strongest memories is having paella in a small restaurant on the beach in Nerja where as you said they were making massive pans of paella over big open fires.

The place is called: Ayo

@@Hanzi_96 know it well, the old mans legs are wrapped in rags that he soaks in water to stop them burning

No wonder your economy sucks, you just talk and sleep all day

@@sanserof7 great contribution, let me write that down on my notebook of opinions that ain’t worth a crap.

the paella pan is so big because the rice is intended to be cooked in one layer to produce that caramelization or as we call it in valencian "socarrat"

Well, the classic one is not for everyone, since rabbit has a really peculiar taste...

@@perrymanso6841 not taste, more texture. in fact rabbit tastes very soft compared with chicken or other meat

@@Piquequi It's actually the contrary, chicken is probably the most mild taste meat that there is (unless is farm grown), while rabbits taste is far stronger. And the texture of both is almost identical, in fact, in a well cook paella, is really hard to distinguish the rabbit from the chicken just by the texture...

@@perrymanso6841 man im form valencia and every sunday i eat paella, i can assure you, the texture from chicken to rabbit is very different plus as you said, a farm grown animal would taste stronger than normal supermarket animal but normally we buy normal rabbit and chicken cus is less expensive, and the taste is kinda similar, so the only way to differenciate them is by the sigth or the texture, not cus of stronger flavours of the meat, cus also in a a paella the meat taste almost the same cus of the ingredients you fry when cooking it and the stock you put in

regional*

@@miguelalonsogarcia2475 national.

@@juliomaciasgonzalez6572 Regional* Paella is from Valencia not Spain as a whole

@@JoruDtt0It is still part of Spain. Same with all the other Spanish national dishes

@@juliomaciasgonzalez6572 Still regional though, you don’t say Calçots or Cocido Madrileño are national dishes because they aren’t

croquetas...🤤

Paella de la huerta 🙃

I hope that he also tries Croquetas!

2h meal is called lunched, dinner is 4h

When I visited America it was a bit of a culture shock to have a waitress come over to our table every 5 min, to ask if everything was okay or if we wanted to order something more, even after she served our meal. They were all extremely friendly and fun people, but it kinda interrupted our conversations. In europe you literally have to wave at a waitress for them to come over to your table, and even then it might still take them 2 min before they get there lol

@@ThisIsMyFullName Well they get paid in tips, so being attentive to a table can get them more earnings.

I wouldn't mind waiting, I'm just reading my book regardless.. lol.

You must know that paella must be eaten just when the rice is cooked. Even 10 minutes later the rice texture is not optimal. Rice needs 18-20 minutes to be perfectly cooked , so 35-45 minutes is the minimum time you will have to wait for a good paella if you haven’t pre-booked it in advance.

hi

Except you need about three times the seafood in it for me to get happy. This just ain't enough

Well, I must say that I've heard Socarrat from a lot of places in Spain. :D

@@Entrari Oh yeah totally. I am from the south, Andalucía, and while Socarrat is slowly becoming the way we call it my family and friends all refer to it as the burn thingie that is delicious :P I mentioned it because I found funny how Alex described it beautifully while I tend to hear it just like that

@@JavierLunaMolina totally I understand what you mean. OH! From Andalucia, I travel to Jaen almost every month, It has become a tradition to make paella with my father in law the Sundays we are there. Although we don't forget the amazing gastronomy the South Part of Spain has. By far, one of my favourites places of the country

@@JavierLunaMolina so you can probably clarify this, my boss is from Denia and told me you don’t really want socarrat on marisco Paella, since the fish is a lot more delicate and it overpowers it. Do you agree?

@@constantinstruckmeyer7769 not at all. He may not know how to do it. For example adding sesfood right at the end. Socarrat is in all paellas specially seafood.

Do you remember what your key takeaways were?

Dude… this is how every series starts.

@@Scodiddly true. I figured it would be 1 of 2 videos, we'll see.

The infamous Paella of Schrödinger is everywhere. But in Valencia, were rice behaves deterministic.

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I just posted before reading this that he should get & try a cataplana. I have a nice old tin lined copper one & manage to cook beautiful seafood in it.

@@Getpojke Or chanfana. Proper Chanfana is made in black clay pots. Which is pretty much Stone Age technology.

@@andregon4366 Hadn't heard of Chanfana so looked it up. Sounds like my kind of food. Have some earthenware cooking pots which should allow me to give it a go. Many thanks for the suggestion.

@@andregon4366 never heard about it, looked it up, next goal in life is to eat one 🤣🤣 thanks

Did you reply? I'm not good with tech , and don't trust it.

@@bettyboadwine4890 are you talking about the reply above yours? in that case no, its spam. just ignore it

@@lexell21 thank you!!!!

@@bettyboadwine4890 np! that kind of spam is really common. a good rule of thumb is to never trust any kind of giveaways in youtube comments. any youtubers actually doing giveaways is going to announce it in videos, not comment replies

@@lexell21 that's why I was suspicious.....he didn't mention a " giveaway". Thank you so much again!

I’m with you on that one @resurgam_b7

I order that once, in a spanish restaurant and got a chip omelet. Not what I was expecting. :-)

I think every rice-eating country has some recipes with the crispy rice on the bottom! China, India. The mystery to me is how it does not stick to the pan forever. I guess they all have better pans than me.

@@helenswan705 Also the crispy rice at the bottom of korean dolsot bibimbap 😍

@@1spicatto aaah I have never tasted any of them. I hope, one day.

@Alexchannel657 Hi Alex. Sorry, but I am not very familiar with What’sApp … which number and how? Sorry for any inconvenience.

@Alexchannel657 Contacted you an What’sApp already…

we tried to go here and they told use like 30 euro minimum per person. Cant be dealing with that bs

@@cod4Rlp Very normal price for a seafood paella. From 20-35 euro per portion. Fresh high quality seafood is not cheap. And yes, you might not be served a lot of seafood, but it also goes in the stock that is one of the main ingredients. For Spain, not cheap, but I don't think it's an excessive price either.

@@christianhildalgo No I checked, its 40 euros per person. If you demand a minimum amount I wont spend anything. We just went to their competitor and spent our money there. Rediculous. From my experience paying more in a restaurant seldom gets you a better experience anyway.

@@cod4Rlp Demand a minimum amount? Are you insane, that's just called "price"

Wut? Was dish served… content matches…

Not triggering at all, we consider paella de marisco a legitimate variant of paella lol. In fact I'd say it is the preferred version of many Spaniards including valencians

Not too much, seafood paella is probably the second most popular one. As long as you say "this is [insert type] paella" for any of the many different ones and not just "this is paella" that usually means by default the type is "valencian" which is a bit more limited in ingredients and recipe, you're good. If the rice is cooked completely different or it's not a dry rice, then, if you love life, say "this is [insert type] rice". Fun fact, in Valencian/Catalan "paella" means also pan.

@@It-b-Blair they’re saying that Spaniards don’t want prawn in paella (similar to pineapple on pizza)

Should’ve put chorizo if you want to trigger them more

"Anal" is the only word I would use to refer to a Valencian.

We take it seriously, yes. But we make fun of the paella jihadists as well, love to argue about how to make it, the variables.. it's just some people that can't laugh at themselves and assume british tourists prefer having paella with chorizo but don't care about butchering other culture's traditions

@@bernat_CustardCream “Paella jihadists” 😂😂