What Ingredients Go into Making Valencian Paella?

Question

Could someone explain which components are customarily added in a Valencian paella?

Answer 1

I admire your dedication to bring a whole paella pan on vacation

Comments

Oh the irony...

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I bet ur pro Gaza... Disgusting

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You don't? I always bring my Skottel paella pan with me, when we go down to Croatia. Since it is anti-stick and has a heat distribution bottom it is also good for many other delicious outdoor dishes.
Cheers
Andreas

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bro don't even bother engaging with those guys, not worth it

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No better way to turn your family holiday into a business expense ;)

Answer 2

Thanks for inviting us into a little part of your life

Answer 3

The best cooking channel by a long shot.

Comments

what about how he explains why things happen and why you do certain things, he knows his stuff

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It sure is*

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It's a good channel, but far from the best. Only mentioned Paella in the description and instead called it a "rice dish"

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And he doesn't even know how to pronounce paella.

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but its not like they are taking intensive care of the asparagus, they just leave it to cook slowly on low temp for a more tender result

Answer 4

"How did you cook the rice?"
"You'll have to follow to find out"

Always grafting

Comments

That was so cute tho lol

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Crafting ?

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grafting, he's hustling

Answer 5

Hehe such a cutie laughing at her daddy's paella hubris. Great content, enjoy your holiday!

Answer 6

You lads are building great content here.

Answer 7

I used to follow Jacques Pepin religiously, not only because he was a wealth of information, but also because he just seemed like a good dude and I liked him.

I get the same exact feeling from these Fallow content.

Comments

Jacques is a legend among legends and helped shape the culinary landscape of America. He's almost 90 now and I'm dreading the day that he passes.

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Jaques Pépin is still my first go to for a recipe. I still read his content.

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I'm gonna go read Pepin's omelette content now you reminded me of the great man. One of my favourites.

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The omelette content, the roast chicken, and the chicken with mustard crust were recipes of his that have been a staple for me over the last 20 years.

Answer 8

From a Spaniard - thanks for sharing actual key details of a traditional paella while adding your own twist. And btw, even though the Valencians invented the rabbit & rosmery version, the seafood paella (with chicken) is widely spread across Spain and probably the nation's favourite.

Comments

As a Spaniard: I didn't see any paprika going in? Can you tell us at what point? If you mean the saffron he adds, yes, it is traditional and essential, it goes in in every kind of paella, seafood, mountain, Valencian, Catalan, you name it, it is what gives paella the characteristic yellow colour (unless you are at a tourist trap where they use food coloring and that's why those paellas taste like shit).

If you mean the peppers, it is not part of any traditional recipe I know of but I have seen it being put even in Spain for house paellas and he is already saying he is putting his twist on it. The traditional one goes with Valencian beans.

I have never ever seen paprika used in Paella here in Spain so I would advise against.

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The paella that I found when I was in Spain was as you described. I'm definitely interested in trying the rabbit version. Rabbit meat is much better than people give it credit for.

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I've only seen it done with food colouring cos who can afford saffron for every single sunday? And waaaaayy more chicken than that. And they say if it's not Valencian water then the paella is no good.

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-- Throughout the 60's and 70's, rabbit was a common meal among working class families in the UK. Rabbit stew, rabbit soup, etc. were a weekly thing in our house. At some point, they just disappeared from the butcher/supermarket. I'm guessing in the early 80's?

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And they put in snails also

Answer 9

Chef goes on family holiday. Cooks a meal that takes a while. Nice to love what you do for a living.

Comments

What's more relaxing than cooking with a drink in hand?

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Not making content

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​@@ApathyBMHeroin

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Do what you love and you’ll never work a day in your life

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Bingo

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A 1.5 hour meal for your friends and/or family on a day off, for a chef, is nothing. It's what we live for. I've spent 10 hours cooking for family on days off or vacation.

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. Lmao.

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Being able to just chill and cook something easily is probably quite relaxing for him compared to service.

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Yeah exactly he has as long he wants

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Cooking for your family and cooking for hundreds of people a day is different. If you don’t get it, it’s not for you

Answer 10

That laugh at the end was soooo cute! ❤❤❤❤

Answer 11

Love how you guys always acknowledge tradition and origins even if you deviate from them - super educational and interesting content I struggle to find elsewhere.

Comments

Pie, ay, ah.

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Funny thing is his kid got the pronounciation better than he did.
The paella looked amazing though.

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I know you didn't write this looking for recommendations, but I highly recommend W2kitchin. Super educational, science backed content with the actual reasons why certain things are done in the content.

Answer 12

some of the best cooking content around on this channel IMO. no gatekeeping, lots of industry knowledge and experience shared with the home cook. and rather than recipes being intimidating, they're about building foundations and elevating the classics. keep it up

Answer 13

Aaaaah, your little one is soo precious!! Thank you so much for sharing your knowledge with us and helping us become more confident in the kitchen.

Answer 14

It's nice to see you be a good daddy. ❤ Everyone here knows you as a chef, but at the end of the day, being a good dad is way more important.

Answer 15

One of the things I love most about this channel is that it isn’t designed to produce these completed super high end product dishes or to challenge the way a particular dish is made. Instead, you guys just cook and teach and your passion and respect for food is so evident. This channel is exactly what food tube needs.

Answer 16

Finally a family tradition I can get behind

Answer 17

It's the best feeling in the world when your little child is wowed by your cooking.

Answer 18

This might be the most wholesome cooking content ive ever seen in my life, much love Chef ❤

Answer 19

refreshing to see someone so passionate for his job, even on holiday he's still doing it

Comments

Probaly a tax write off

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yeah run that saffron through the accounts

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That's the thing, it's not really a job if you're passionate about it

Answer 20

The love and dedication to your craft really comes out in your content, and more importantly, in your restaurant. Don't ever stop guys.