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  • SONG: # Da-da-da-da Da-da-da

  • # Da-da

  • # Da-da-da-da... #

  • The Spanish classic dish paella, or 'pa-e-la',

  • as us Aussies say it sometimes,

  • is one of those incredible, all-in-one, fantastic dishes.

  • It's a rice-based dish.

  • You can use whatever kind of ingredients you want.

  • But I've got a recipe here

  • with chicken, chorizo, and it's so, so tasty.

  • Let me show you how to make it.

  • So you start off with a little bit of oil.

  • So this is a really interesting way to do a paella.

  • Paellas are usually done with the heat source from beneath.

  • So you get a nice crust of rice on the bottom of the paella dish.

  • They're a little easy to burn, so if you're quite new to it,

  • this is an incredible way to do it,

  • because what I do is I get my paella ready to go,

  • and I throw the whole thing in the oven.

  • And when it comes out, you still get that beautiful crust.

  • But the crust is actually on top

  • because the heat source is coming from around the outside.

  • Alright, that's warm.

  • I'm gonna put a little bit of salt and pepper on my chicken.

  • And then I'm just gonna pick these pieces up

  • and pop them straight into the dish.

  • So a little bit more salt.

  • And a little bit more pepper.

  • So I'm just gonna move that around.

  • So, to make the paella, I've got some onions, some red capsicum,

  • the chorizo, a little bit of diced tomato,

  • some chopped-up garlic, and some smoked paprika.

  • Once your water comes up to the boil, bring it off the heat.

  • Just remove the lid.

  • And then just go ahead and add that little pinch of saffron.

  • And then you just steep the saffron in the water,

  • and you're gonna see, it's gonna just bleed

  • all of that beautiful colour and flavour into the water.

  • And you're gonna make a beautiful saffron stock.

  • So what I like to do is keep it off the heat, re-cover it,

  • and just let it sit there for a little while.

  • 10 minutes or so. By the time we've got this done, it's gonna be perfect.

  • Right, now, a couple of things have happened

  • while we've been colouring these chicken pieces in our paella pan.

  • We've been getting a little bit of caramelisation,

  • which is great, because it's gonna increase

  • the sweetness of the chicken.

  • But the other thing that's been happening that's really important

  • is a little bit of the fat has been rendered out

  • of the chicken pieces into the pan.

  • So that fat is gonna carry on cooking our onions and our red capsicum,

  • and it's gonna help to flavour the dish.

  • So it's a really important process just rendering down some of that fat.

  • Once you've got nice colour on all of those chicken pieces,

  • you can just go ahead and remove it from the pan.

  • Now, these pieces aren't cooked yet. Don't forget that.

  • We're gonna put it back in.

  • And then we can start adding our other ingredients

  • that's gonna actually go to flavour the paella.

  • So the onions are first.

  • Move them around the dish.

  • Of course, you're gonna pick up some of that beautiful flavour

  • that we achieved by cooking the chicken in there first.

  • Next, we're gonna add our red capsicum.

  • And our garlic.

  • So we're gonna let that capsicum soften up for a couple of minutes.

  • Then we're gonna add our chorizo.

  • Our rice.

  • Once the rice goes in, give it a good stir.

  • And let all of that fattiness, that oil that's come out of the chorizo

  • and come out of the chicken,

  • and the little bit of oil that we cooked it in,

  • actually coat those grains of rice.

  • Add your paprika.

  • OK, so once the rice has had a minute or so in there,

  • you'll see it'll start to go a little translucent.

  • You wanna keep the heat up. It should be nice and high still.

  • And then the last thing that you're gonna do is grab the stock

  • that you went ahead and steeped the saffron in.

  • Just give it a good mix.

  • Mm. I love that smell of saffron.

  • When you get it into that water and you start that saffron stock off,

  • it's just so, so good.

  • OK, so you see we're really starting to move this around now.

  • You can see it's nice and hot in there.

  • So you take your stock, you add it in.

  • See the colour of that saffron stock?

  • Gorgeous.

  • OK, so make sure you give it a good old mix.

  • So just pick up your chicken pieces...

  • ..pop them in.

  • And it's almost like the rice is just gonna grow up

  • around all of these pieces of chicken, it's really cool.

  • Take your little pieces of diced tomato, sprinkle them around,

  • which is gonna give us an amazing colour

  • but, of course, also a beautiful flavour.

  • One last sprinkling of salt. And pepper.

  • And then you transfer the whole paella pan into the oven.

  • This is unconventional. Normally, you do it all here on the stove top.

  • But this is a different way of doing it,

  • and I think it's a really successful one.

  • Now, I've preset my oven to 200 degrees,

  • and this is gonna be about 25 to 30 minutes.

  • My paella has been in the oven for about 25 minutes.

  • I've got one beautiful big spring onion,

  • which I'm just gonna go ahead and chop.

  • Nice little garnish.

  • And it also just lifts up that flavour, which is awesome.

  • OK, coming out of the oven.

  • Whoo-hoo! You're gonna love this.

  • Have a look at that. Perfect.

  • All of that liquid has been absorbed by the rice,

  • so it just looks so, so good.

  • And what you wanna have is a little bit of crunch

  • just on the top of the paella,

  • which is actually the opposite to how a traditional one works,

  • 'cause normally the underneath has a beautiful crust.

  • But here, the crust's there.

  • It's so much easier to throw it in the oven

  • and forget about it for half an hour.

  • When it comes to serving, you just get in there

  • and you dig deep.

  • That beautiful saffron rice. It's got so much flavour.

  • Oh, yum.

  • It looks pretty fantastic.

  • And the best bit is it tastes even better than it looks.

  • Just gonna give a quick squeeze of that lemon.

  • Oh! (CHUCKLES)

  • Bon appetit!

  • SONG: # Da-da-da-da-da

  • # Da-da-da-da Da-da-da

  • # Da-da

  • # Ta-da! #

SONG: # Da-da-da-da Da-da-da

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B1 AU da paella saffron chicken rice flavour

How to cook chicken paella with Curtis Stone - Coles

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