Paella Like a Pro with Jamie Bissonnette
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Date: 2020-05-20
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Comments and reviews: 10
Noves
For god sake! That's not a paella, this is a plate of rice. Not a single paella made in a spanish home uses chorizo. Not a single home-made paella mixes meat with fish (that is a clear feature of low tourist-oriented restaurants. And not a single good cook burns the rice melting the bottom in a thick black crust. Socarrat is a soft and thin layer of golden rice, with a wonderful smell, just before it irremediably burns like in your dish. There are more mistakes, but let me give you an advice because I think you really love paella culture. Come to Valencia and try a true valencian paella in a tradicional restaurant, and ask the chef to see its whole process.
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For god sake! That's not a paella, this is a plate of rice. Not a single paella made in a spanish home uses chorizo. Not a single home-made paella mixes meat with fish (that is a clear feature of low tourist-oriented restaurants. And not a single good cook burns the rice melting the bottom in a thick black crust. Socarrat is a soft and thin layer of golden rice, with a wonderful smell, just before it irremediably burns like in your dish. There are more mistakes, but let me give you an advice because I think you really love paella culture. Come to Valencia and try a true valencian paella in a tradicional restaurant, and ask the chef to see its whole process.
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Carlosibj
To all the people that has sadly watched this pathetic attempt to make a real valencian paella, just a tip: rice mixed with everything you have in your larder is not paella. More than half of the ingredients that this man used are not part of a valencian paella. Futhermore the socarrat, even though in valencian laguage means burnt, is not supposed to be burnt! just toasted! So next time you want to teach a meal and talk as if you were an actual master at cocking it, I recommend some travelling or research. Greetings from l'horta nord.
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To all the people that has sadly watched this pathetic attempt to make a real valencian paella, just a tip: rice mixed with everything you have in your larder is not paella. More than half of the ingredients that this man used are not part of a valencian paella. Futhermore the socarrat, even though in valencian laguage means burnt, is not supposed to be burnt! just toasted! So next time you want to teach a meal and talk as if you were an actual master at cocking it, I recommend some travelling or research. Greetings from l'horta nord.
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Carlos
DANGER. CULINARY TERRORISM. I am Valencian. I was born and live in Valencia (Spain) and cook PAELLA VALENCIANA very often. The PAELLA VALENCIANA ingredients are: olive oil, chicken, rabbit, green beans, Lima beans (Phaseolus lunatus, crushed tomatoes, artichokes (in season, rice, paprika, water, rosemary, salt and saffron. That is the true paella valenciana and not the shit that provides this chef. Incidentally, the socarrat that this subject is not taught socarrat, is burned and gives laughter.
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DANGER. CULINARY TERRORISM. I am Valencian. I was born and live in Valencia (Spain) and cook PAELLA VALENCIANA very often. The PAELLA VALENCIANA ingredients are: olive oil, chicken, rabbit, green beans, Lima beans (Phaseolus lunatus, crushed tomatoes, artichokes (in season, rice, paprika, water, rosemary, salt and saffron. That is the true paella valenciana and not the shit that provides this chef. Incidentally, the socarrat that this subject is not taught socarrat, is burned and gives laughter.
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Hakuna
That burnt part is tasty when it's brown, not black. That is just burnt. It's like you are eating a piece of coal, enjoy it. By the way, the azafran is supposed to boil with the rice, you don't put it on the pan with the rest of the ingredients because you are just going to burn it and your food is going to taste really bad. And of course, the original paella valeciana doesn't have onions, chorizo, clams, or asparagus. Your paella might be called a version of ours, but it's not a real paella.
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That burnt part is tasty when it's brown, not black. That is just burnt. It's like you are eating a piece of coal, enjoy it. By the way, the azafran is supposed to boil with the rice, you don't put it on the pan with the rest of the ingredients because you are just going to burn it and your food is going to taste really bad. And of course, the original paella valeciana doesn't have onions, chorizo, clams, or asparagus. Your paella might be called a version of ours, but it's not a real paella.
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Big
As a spanish chef, i wanna cry seeing that recipe, you only use the correct rice and chiken, but where is the garrafo (special kind of bean) where is the rabit, you just take random ingridients in your fridge and put it all together in the paella (paella i'ts the name of the pan were you make the recipe given at the same time the name of the dish. and the socarrat it's a mess it's all burned, just try to learn the real recipe and practice, beacouse it's not as easy as people think.
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As a spanish chef, i wanna cry seeing that recipe, you only use the correct rice and chiken, but where is the garrafo (special kind of bean) where is the rabit, you just take random ingridients in your fridge and put it all together in the paella (paella i'ts the name of the pan were you make the recipe given at the same time the name of the dish. and the socarrat it's a mess it's all burned, just try to learn the real recipe and practice, beacouse it's not as easy as people think.
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Fluck
This is exactly how you shouldn't cook a Paella. The most awesome part is where he calls socarrat to carbonized rice. For those who won't eat a real paella in his life I have to tell that socarrat is not carbonized rice. Socarrat is in fact a slow fire cooked rice that becomes caramelized on the bottom of the paella and looks brown color, not black intense mining carbon color. Really nice joke.
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This is exactly how you shouldn't cook a Paella. The most awesome part is where he calls socarrat to carbonized rice. For those who won't eat a real paella in his life I have to tell that socarrat is not carbonized rice. Socarrat is in fact a slow fire cooked rice that becomes caramelized on the bottom of the paella and looks brown color, not black intense mining carbon color. Really nice joke.
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david
Eso es la antitesis de la paella, eso no es paella, es mierda, mierda hecha en un recipiente que se llama paella y servida en otro llamado plato, pero mierda al fin y al cabo, Mr jamie minnessote si alguna vez lee esto espero que cambie el nombre de esa aberracion, por cierto, aunque sea mierda, la mierda tambien se quema.
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Eso es la antitesis de la paella, eso no es paella, es mierda, mierda hecha en un recipiente que se llama paella y servida en otro llamado plato, pero mierda al fin y al cabo, Mr jamie minnessote si alguna vez lee esto espero que cambie el nombre de esa aberracion, por cierto, aunque sea mierda, la mierda tambien se quema.
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Fran
I get that not all rice is created equal especially for certain recipe. but just don't advertise Bomba or Calasparra rice just because you might be getting a cut. I have cook paella and risotto with other short grain rice and it has turn out just as magnificent. Chefs and their snobbish ways
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I get that not all rice is created equal especially for certain recipe. but just don't advertise Bomba or Calasparra rice just because you might be getting a cut. I have cook paella and risotto with other short grain rice and it has turn out just as magnificent. Chefs and their snobbish ways
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Guillermo
Chorizo NEVER in Paella, Onions NEVER in Paella, ALLWAYS use metalic spoon making Paella, Vegetable used in this video have NEVER been used before in paella. First thing to dois cooking chicken. If you come to Valencia and someone recognices you, you are a dead man.
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Chorizo NEVER in Paella, Onions NEVER in Paella, ALLWAYS use metalic spoon making Paella, Vegetable used in this video have NEVER been used before in paella. First thing to dois cooking chicken. If you come to Valencia and someone recognices you, you are a dead man.
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Ernesto
I mean it's like if I take salmon, brocoli and mash potatoes and call it fish and chips. It has broccoli which definitely do not belong to the dish but the components of the fish (salmon) and chips (potatoes) are still there so why the f not call it fish&chips, right?
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I mean it's like if I take salmon, brocoli and mash potatoes and call it fish and chips. It has broccoli which definitely do not belong to the dish but the components of the fish (salmon) and chips (potatoes) are still there so why the f not call it fish&chips, right?
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