Dining and Cooking
How To Make Authentic Spanish Paella (Tips & Tricks)
In Seafood Dishes

How To Make Authentic Spanish Paella (Tips & Tricks)



Paella is not a recipe, but a technique! Learn and follow this steps to succeed in one of the most difficult cooking skills, and not fail trying 🥵

Here’s how to cook Spanish paella without getting cancelled in Spain, or at least partially. Use a bit of oil to help balance the pan before you start. It needs to be right in the center. Now, we’re going to start lighting only the central ring. Sprinkle some salt around the edges and drop the proteins right in the center. And believe me, skip the here. This step is essential to develop Maya reactions and boosting the flavor of the broth later on. Move the proteins aside. And time for the veggies. I’m using green beans today. Slice those to the side. And now we’re building the soprito, shre the tomato, smoked paprika. And while this reduces on low heat, I’m going to toast some saffron on aluminum foil directly over the flame, but no longer than 5 seconds. Now, grind it, mix it with a bit of water, and add it in along with the rest of the liquid. I’m using chicken broth for extra richness. Set a mark on your paella cuz we’re going to cook this for 20 minutes to be the perfect paella stock. Some of the water will evaporate, so we’ll need to add it back. Now, it’s the moment to try the stock and fix the salt. Time for the rice. Make an X across the pan to help distribute it evenly into quarters. And now, do not move it. Get a beer. Have a chat with your family, but just leave the rice alone. Set a timer of 15 minutes. And remember that for the first five to seven, the boil should be strong. Then lower the heat for the remaining time. Last 3 minutes at maximum heat. And this is ready, my friends.

47 Comments

  2. @MrDaviz89

    Completely wrong😠. Stop liying pls, You can add chorizo, even watermelon, if you want.
    And most important thing, especially if you are from UK: remember to cook you paella far enough from a balcony ❤

  14. @Sahgee

    Had to restart the video because i thought it initially said, "gets how to cook paella without getting cancer in Spain"

  17. @alextr8216

    I'm from Valencia. It would be better if cooked with wood. Not enough SOCARRAT. 8/10. Still good ❤

  19. @richardschneider4775

    amateur hour no shrimp ham clam peas mini meatballs scallop slices everything peppers garlics fresh herbs most things missing from family favorite of mine we used or tenders and drumies…made for thirty =/- large rondelle

  21. @misteryace21

    I had a paella when i was im barcelona, it was my fiest time having it & i loved it so much, i finished a pan basically that size all to myself 😂

  25. @mattdorsey1029

    I took a paella cooking class in Valencia and it didn’t taste like anything I could have imagined or thought it was gonna taste like. It’s like the ultimate comfort food.

  30. @BaileyLoic

    En fait la paella doit être terminée a couvert…soit un couvercle ou soit un papier aluminium pour que le riz termine sa cuisson en absorbant le liquide

  36. @zahralem24

    i spent 1 month in Spain , and did the mistake to eat Paella in Barcelona restaurant owned by IndianD and in a Norwegian owned «  Spanish » restaurant in Alicante. Both worst paellas i’ve ever had, thinking they were both authentic Spanish restaurants. Went to a local lady’s home to eat one freshly made by her, and it was AMAZING . Frankly homemade Spanish paellas are the best ❤❤❤ 🇪🇸

  43. @crachhit6

    I usually fry off garlic and the paprika a few second before adding the tomato. Idk if this is more common where im from (around javea-alicante)