Authentic Spanish Paella! HUGE PAELLA + Market Food Tour in Valencia, Spain!
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Date: 2022-08-27
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Comments and reviews: 14
jf76
It is so interesting! I make paella quite often but clearly not in the Valencian way. I was taught to sweat diced white onion in good olive oil in a paella pan until translucent, then toast the rice in the fragrant oil and onions (I use bomba. Funny trick that works for me - I was told that if you make a cross of rice in the two directions of your pan, no matter the size of it, that will be the right amount. I tend to make seafood paella so add that near the end so as not to overcook. I add smoked paprika to the rice and stir so all is evenly coated. I will have a pot of chicken or seafood stock with saffron and after the rice is just slightly translucent I add ladles of stock gradually and stir. Sometimes I will add some crushed tomato. At the point where the rice is nearly cooked but not quite done I stop stirring and add fresh elements like beans, peas. Finally I take fresh seafood - shrimp, small clams, sliced squid, and add to the rice and press in a bit so that they cook in the heat of the still slightly brothy rice. When the seafood is done and hopefully not overcooked (turn the shrimp so that they are pink both sides, the clams are open, the squid is not rubbery) you can test to see if you have a little golden crust at the bottom of the rice (the best part, I turn off the heat and sprinkle some fine parsley. I am sure many are shaking their heads if it is not traditional perhaps but I love it as do my guests. Great to see the Valencian authentic way, would love to try. I cook mine over a charcoal bbq usually but sometimes just the stove, or over a small camp fire. Treasure your steel paella pan and season a little afterward! Enjoy!
Edit - Ok my way is not so different from the second version! I just go so excited and commented after seeing the method for the first. Very cool, chuffed about that. Yes, definitely the pan in the centre of the table.
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It is so interesting! I make paella quite often but clearly not in the Valencian way. I was taught to sweat diced white onion in good olive oil in a paella pan until translucent, then toast the rice in the fragrant oil and onions (I use bomba. Funny trick that works for me - I was told that if you make a cross of rice in the two directions of your pan, no matter the size of it, that will be the right amount. I tend to make seafood paella so add that near the end so as not to overcook. I add smoked paprika to the rice and stir so all is evenly coated. I will have a pot of chicken or seafood stock with saffron and after the rice is just slightly translucent I add ladles of stock gradually and stir. Sometimes I will add some crushed tomato. At the point where the rice is nearly cooked but not quite done I stop stirring and add fresh elements like beans, peas. Finally I take fresh seafood - shrimp, small clams, sliced squid, and add to the rice and press in a bit so that they cook in the heat of the still slightly brothy rice. When the seafood is done and hopefully not overcooked (turn the shrimp so that they are pink both sides, the clams are open, the squid is not rubbery) you can test to see if you have a little golden crust at the bottom of the rice (the best part, I turn off the heat and sprinkle some fine parsley. I am sure many are shaking their heads if it is not traditional perhaps but I love it as do my guests. Great to see the Valencian authentic way, would love to try. I cook mine over a charcoal bbq usually but sometimes just the stove, or over a small camp fire. Treasure your steel paella pan and season a little afterward! Enjoy!
Edit - Ok my way is not so different from the second version! I just go so excited and commented after seeing the method for the first. Very cool, chuffed about that. Yes, definitely the pan in the centre of the table.
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Noreen
Mark I love paella it is such a beautiful dish especially if all the ingredients are put in properly from the seafood the sausage and the sticking yellow rice it is a hearty wonderful family affair. I used to live there was an ultimate Spanish restaurant about a quarter of a mile down the road oh my goodness they're paella was a dream and I miss the convenience of going out and getting some Decatur to you they were happy you enjoyed their food it was just heaven to me and they made the best fried potatoes you ever had plus they were famous for their homemade sangria. You could actually get intoxicated just for eating the fruit in the pitcher. The bondiagua rocked.
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Mark I love paella it is such a beautiful dish especially if all the ingredients are put in properly from the seafood the sausage and the sticking yellow rice it is a hearty wonderful family affair. I used to live there was an ultimate Spanish restaurant about a quarter of a mile down the road oh my goodness they're paella was a dream and I miss the convenience of going out and getting some Decatur to you they were happy you enjoyed their food it was just heaven to me and they made the best fried potatoes you ever had plus they were famous for their homemade sangria. You could actually get intoxicated just for eating the fruit in the pitcher. The bondiagua rocked.
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Surya
Valencia, Spain extra ordinary city Paella s likes commodities Spain each place s different styles cooking rice needed risings lot s starchy Mark mentioned rice crusty prepared risings rice first. love paella seafood tasty I guess Mark miss spicy paella beautiful structure building Spain visit someday my son Barcelona, Spain visiting nice video
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Valencia, Spain extra ordinary city Paella s likes commodities Spain each place s different styles cooking rice needed risings lot s starchy Mark mentioned rice crusty prepared risings rice first. love paella seafood tasty I guess Mark miss spicy paella beautiful structure building Spain visit someday my son Barcelona, Spain visiting nice video
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MotoNut
I d kill for a tall ice cold glass of real horchata. People in America have absolutely no idea what real horchata taste like. Over here it s made from rice (Mexican style. Rice horchata is ok but real horchata Valenciana is made from the Chufa nut or tiger nut and is infinitely better. I drank this every summer growing up in Spain.
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I d kill for a tall ice cold glass of real horchata. People in America have absolutely no idea what real horchata taste like. Over here it s made from rice (Mexican style. Rice horchata is ok but real horchata Valenciana is made from the Chufa nut or tiger nut and is infinitely better. I drank this every summer growing up in Spain.
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Cris
Hi Mark! Enjoying from Canada your amazing tour in Spain! In my home country Venezuela our paella is only with seafood, rice and peppers. Great to know how the original paellas are made in my mother land! Making one tonight for sure! Love how you get to eat from the pan with wooden spoons. lol!
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Hi Mark! Enjoying from Canada your amazing tour in Spain! In my home country Venezuela our paella is only with seafood, rice and peppers. Great to know how the original paellas are made in my mother land! Making one tonight for sure! Love how you get to eat from the pan with wooden spoons. lol!
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Shardy
If I got that rice that has stuck to the bottom of the pan, I d definitely send it back, it definitely looks burnt and if that s for four people, we d be going home hungry, and I m only 51kg, it doesn t look like you want to tuck in at all, the noodles with the prawns looks amazing though.
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If I got that rice that has stuck to the bottom of the pan, I d definitely send it back, it definitely looks burnt and if that s for four people, we d be going home hungry, and I m only 51kg, it doesn t look like you want to tuck in at all, the noodles with the prawns looks amazing though.
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Flavor
Incredible episode Mark! Beautiful to learn about the paella process from these amazing chefs. The guys working the second (super firey) kitchen were putting in max effort and focus and soul. Wanna go to Valencia some day and kick things off with some of that bangin' horchata!
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Incredible episode Mark! Beautiful to learn about the paella process from these amazing chefs. The guys working the second (super firey) kitchen were putting in max effort and focus and soul. Wanna go to Valencia some day and kick things off with some of that bangin' horchata!
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tonydeltablues
Mark: so glad you enjoyed the authentic Paella Valenciana. I've been a student of the dish for years (see my profile pic. It takes love, care and proper attention to how you make the dish. I love the fact you identified the real reason to celebrate paella - the rice!
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Mark: so glad you enjoyed the authentic Paella Valenciana. I've been a student of the dish for years (see my profile pic. It takes love, care and proper attention to how you make the dish. I love the fact you identified the real reason to celebrate paella - the rice!
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Lochie
Love how you smash out real content up to 40 mins not these 19 min(plus their sponsors) and never sold out to VPNS hardly ever carry on with sponsors for 3-5 mins of your Vids (Mikey Chen looking at you) Great content loving the Spanish series! THE OG foodie
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Love how you smash out real content up to 40 mins not these 19 min(plus their sponsors) and never sold out to VPNS hardly ever carry on with sponsors for 3-5 mins of your Vids (Mikey Chen looking at you) Great content loving the Spanish series! THE OG foodie
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deedee
I literally made Spain my first overseas voyage when I was a teen little backpacker. I went solely ust for experiencing paella and Salvatore Dali. Hahah. this brings back great memories of the foods of Spain. and markets. ong the best simple delightful dishes.
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I literally made Spain my first overseas voyage when I was a teen little backpacker. I went solely ust for experiencing paella and Salvatore Dali. Hahah. this brings back great memories of the foods of Spain. and markets. ong the best simple delightful dishes.
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Matt
I ve recently discovered mark over the last month and have watched so many of his videos, which is making me try a whole bunch of new food myself.
I just want to know from you guys on how much I have missed? Is this guy the greatest
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I ve recently discovered mark over the last month and have watched so many of his videos, which is making me try a whole bunch of new food myself.
I just want to know from you guys on how much I have missed? Is this guy the greatest
reply
Rafa
I really was hoping you didn't leave Spain without visiting Valencia to try paella! This is the original, if someone wants to have that experience Valencia is the place, you can try other good paellas in Spain but none like Valencian!
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I really was hoping you didn't leave Spain without visiting Valencia to try paella! This is the original, if someone wants to have that experience Valencia is the place, you can try other good paellas in Spain but none like Valencian!
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Gergely
Spain is really a kind of gourmet capital of the world, great details on preparations, great skill, and respect for ingredients and traditions. Its a pity that they are not promoting more their own food abroad
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Spain is really a kind of gourmet capital of the world, great details on preparations, great skill, and respect for ingredients and traditions. Its a pity that they are not promoting more their own food abroad
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waikikilatino1
I love Mark Wiens videos but my only complaint is that he should be taught to pronounce things like Paella correctly because it makes him look dumb when Spanish words are not pronounced correctly!
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I love Mark Wiens videos but my only complaint is that he should be taught to pronounce things like Paella correctly because it makes him look dumb when Spanish words are not pronounced correctly!
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