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  • Alright Food Tuber. I'm Omar Allibhoy, I'm a chef

  • and I've been cooking Spanish food since I was a little boy.

  • Today I'm going to be cooking the world-famous

  • the Spanish national Paella Valenciana.

  • If there is a dish in Spain that brings family together it will be paella.

  • I'm putting my reputation on the line, because Balenthenos are

  • very particular with this recipe, like Napolatanos are with

  • their pizza. So I have a quite a lot of ingredients here

  • Artichoke, green beans, broad beans, as you can see. Chicken and rabbit

  • the two main meats. The real heroes of this dish.

  • This stuff is just fundamental to the recipe. Essentially.

  • So lets start, okay. I'm just heating up

  • this beautiful paella pan. I'm going to start preparing the saffron.

  • Okay, in Spanish saffron is the most expensive thing in the world. The clove is very

  • small

  • and its difficult and hard to find outside of spring.

  • What makes it different, is that it is toasted.

  • As supposed to sun dried. We're going to use this from

  • another country and toast it ourselves. Okay, so I'm just going to

  • fold it. Kind of an envelope.

  • Then I'm going to put it

  • into this hot pan just for a few seconds,

  • and that will give extra fragrance, and it will be easier to release all that

  • beautiful aromas and the smokiness

  • into the stock. I've had it for about 10 seconds on each side,

  • that is enough. I have the chicken and the rabbit. And first thing

  • a generous amount of salt. There's a lot of ingredients going into that pan.

  • Good olive oil extra virgin always. You see how it's cracking, the salt

  • The pan is really hot and we're going to go with the meat. Have a couple of

  • chicken thighs,

  • with the bone and the skin, cut in half, and sort of like a

  • quarter of rabbit approximately.

  • But again, you cannot get rabbit, or you don't like it,

  • just put some more chicken in or pork rib, that will do.

  • We need to cook this meat until it's

  • really dark.

  • This high heat has given the meat a really nice brown caramelized colour

  • and flavour. I'm just going to make a little space for the veggies.

  • I have some runner beans already prepared, and some broad beans.

  • And I want this to get really brown again. At this point I need to add the artichoke.

  • Very fundamental ingredient in the paella.

  • Take the outer leaves from the bottom of the flower. Gonna cut the stalk.

  • Peel the stalk. You can either do it with a

  • paring knife. With the pealer cut the artichoke

  • around here. Peel it with a paring knife on the outer part

  • a leave sort of like a diamond

  • shape, like a mushroom. Cut it in half. Cut in quarter

  • and this inner hair, which is inside,

  • which is not edible we just need to remove it.

  • Just going to do the same with all this quarter's. I'm going to add a couple of artichokes

  • in total

  • so that it all browns nicely. This is not a recipe that needs a lot of

  • stirring.

  • Actually. Otherwise juices will be released

  • and it will start poaching and boiling, and this isn't what we're looking for.

  • Gonna go with the next ingredient. Garlic. Very important in the Spanish cuisine.

  • Just gonna finely chop it. A couple of garlic pills for this recipe will be

  • sufficient.

  • I've put the heat down. Give it a little stir,

  • and I'm not gonna leave it there for too long. Maybe just about a minute.

  • or thirty seconds even depending on the heat.

  • Smoked paprika as the world knows it.

  • That's what gives fantastic favour to a lot of Spanish recipes.

  • Give it a little stir, and I'm going to add straight away

  • the grated tomatoes. I have two grated tomatoes over here

  • and I think I'm only going to use

  • half. Put the heat, right back up. And now it's time for a stirring.

  • As well, this tomato will cook

  • in about two minutes, no more. Take a look at this.

  • Really nicely browned loads of colour.

  • Loads of depth. You know even the veggies they are no longer green. This is

  • not an al dente good-looking type of thing.

  • All those reds, all those browns means flavour.

  • I have a stock here. I'm just gonna pour this chicken stock

  • one-and-a-half liters. Give it a little

  • stir. Lets go back to the saffron. Going to use

  • about half a gram. Crush it a bit so that it spreads

  • out a little bit more. Let's bring this to the boil.

  • And add the rice.

  • And now with the rice. Okay I'm going to be using about 250 grams which is half of this packet.

  • But if you don't find a Spanish rice, or something that's called paella rice

  • just use short-grain rice, okay. Never use basmati or jasmine, or long-grain in

  • general.

  • It is one of the rices which absorbs the most water.

  • Take a quick look. Look at the colour.

  • I'm just going to add around 250

  • grams of this rice. Give it a little stir.

  • Make sure either spreads quite nicely. Just leave it for a couple a minute so

  • that they

  • rice flattens and evens, and then we'll just let it be.

  • Okay, this is getting back up to the

  • boil. Last stir. I will let it cook on the highest heat

  • for 10 minutes. Then will lower it down for another six

  • minutes, approximately until it's ready. You can see here

  • that this part, the water is below the rice,

  • and that one is just over there. It's very important that you don't stir your paella

  • at any point, after the begin, because

  • otherwise the rice will release the starch, and it will become stodgy.

  • We are going to add the rosemary, three sprigs.

  • We're going to create a little bit of a lead. I'm going to

  • lower down the heat, because this rice will still need

  • about five minutes on the low heat,

  • and another five minutes resting, and I think that will be

  • the perfect rice, with a perfect socarrat underneath.

  • Which is the crispy bit that forms through

  • all that oils and fats that goes down and a bit of the

  • starch of the rice how it crispens up at the bottom.

  • That's the most tasty part.

  • It's been resting for about 4-5 minutes, so now is the time to unveil it.

  • Mm it smells beautiful. The rice looks like it's perfectly cooked.

  • You can see a bit of the burnt bits on the side.

  • That's exactly what I was looking for. I have to say and the socarrat on the

  • bottom.

  • Normally, just take the rosemary off put it into one side,

  • and you serve a mix of the top, the bottom, the side, the centre. Just so

  • that

  • everyone gets a bit of this part.

  • Nice piece of meat, a little bit of the rice.

  • Mixed with a socarrat, always scraping the bottom.

  • In many families they like it with

  • a wedge of lemon. They would put it on the side and just squish it yourself.

  • Okay. So we never squish it all over.

  • mmm

  • It's amazing how tasty this rice dish can be. Every aroma every fragrance and

  • spices,

  • vegetables, I mean it's all in, and there you go.

  • Paella. Spanish national dish. If you want

  • me to make any other Spanish recipe please say it on the comment box below

  • and I'll do my best. You're looking for a great drink to go with this paella

  • going to Drinks Tube, and there is a fantastic daiquiri.

  • This recipe and loads more classic Spanish dishes are

  • in my book. Tapas Revolution.

Alright Food Tuber. I'm Omar Allibhoy, I'm a chef

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B1 JamieOliver rice paella spanish stir recipe

How To Make Spanish Paella | Omar Allibhoy

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    haochen0115 posted on 2015/07/15
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