Paella Meets Jambalaya – The Ultimate Fusion Rice Dish! This Dish Deserves a Standing Ovation!

Hello There Friends! If jambalaya and paella had a delicious baby, this would be it! This one-pot wonder blends the smoky richness of Cajun cooking with the golden saffron soul of Spanish Paella. It’s perfect for a weekend dinner with friends or a special night with the family. It takes a little prep, but once everything’s ready, the rest is easy—and oh so worth it. And let me tell you—leftovers? Even better the next day!

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Well, hello there my friends. You’ve been asking me for a recipe a little more complicated. I don’t want to make them too complicated then you guys don’t do them. But the other day I’m eating this amazing dish that I made. I was making a a jumbolaya or a paella. I’m not even sure what what to call it, but I figallaya paella. That’s what we’re going to make it. We combine the two together and it’s amazing. You guys are going to love it. I’m telling you, it’s delicious. It’s not that complicated to make. It’s a lot of prep. You got to prepare a lot of stuff, but it’s cool. That’s the kind of dish you make. Uh uh you have friends coming over for dinner or you really want to do something special for your family. All you got to do is a little prep and you cook. It’s not difficult and you can make and let me tell you, it’s amazing. Did I say that already, friends? Remember, thumbs up if you like the video. Don’t forget to subscribe to the channel and don’t forget to ring the bell. I’m glad you’re here. Stay tuned. We’re doing it right now. [Applause] Okay, friends. Well, you’ve been asking me for a little more complicated recipe. Like, this is not Wednesday is the night. The kids are hungry. Oh, let’s make this. No, no, no, no, no, no. Look at this. Mis plus they remember it’s a secret my friends mis plus if you don’t have your mis plus you can’t cook this m everything chopped ready to go pour yourself a glass of wine I don’t know what mine is better I don’t have one because if I have one they were going to say oh chef was drunk okay friends so how’ I come up with this idea well the other night I’m making a dinner party and um and I’m uh making a paella and I’m like, “Man, I’m putting so much stuff in there. It’s more like a jumbolaya.” I say, “Paella, jumbolaya, jambalaya pa. I don’t know what we’re going to call it yet, but one of those two.” We put them together. Whatever. We’re going to have fun. So, what it is, it’s a beautiful rice. Then uh um and we’re not going to use a bombar rice or calaspar rice which I normally use for pa. So then the Spanish police uh recipe police can relax. I’m not making a pa. I’m just some of the ingredients I would put in a pa are going to be in there and some of the ingredient for the people in uh Cajun cuisine. Relax. It’s not a rain. It’s just those two together. We’re gonna have fun. That’s all. This is all I want to do anymore on this channel. I just want to have some fun and um and if the recipe police don’t like it, relax. I have another glass of wine. Okay, you’ll be better. You’ll be better off. You should have the wine. So, let me start cooking a few things and then I’ll go over all the ingredients. I’m making a serving for six. A six six serving right there I’m making. And uh you can certainly this is not the thing you’re making for two two people or you can make a and and then if only two of you I’m putting salt and pepper on a chicken. If there’s only two of you eating you can certainly do that and uh because this will be perfectly leftover phenomenal tomorrow phenomenal the day after maybe even better. So I’m going to put salt and pepper on both side. I got a uh three legs and three ties. When I braze the chicken, friends, when I braze it, I like it better to use the dark meat because the breast gets dry when you braze it like that. So, the dark meat is always better. I took the skin off because when you’re brazing it, again, you don’t need the skin and and the bone is always give it a better qu better test better with a bone in it. Uh, but it’s really up to you, my friend. I I’m going to do a we’re going to cook it in this dish right there because a lot of people don’t have a paella pan. And uh, so this is kind of like a in in um commercial kitchen we call that a rondo or maybe a casserole casserole maybe. I’m not really sure what what the classical uh term of it is for this, my friends. So the oil has to be as 365. I got some garlic olive oil that I’m using right there. And I got a big onion. You know, I use the big one, right? Very big onion. We’re going to put it in here. Big onion. We’re going to sauté. Onion. Always number first. Unless there’s bacon. Ain’t no bacon in there. Oh, maybe I should have put bacon, too. Then we really would have had uh the recipe police complaining. Boy, I tell you what. Hey, let me turn the heat on so it’s a little hotter. Same same thing here. I’m should be perfect right there my friends this like I say this is not complicated but it’s a time consuming thing and not complicated it’s just time consuming okay so but if you have everything ready in advance no big deal no big deal at all this is what the whole thing about cooking if you want to have fun when you’re cooking my friends have your mis plus ready have everything ready if you have everything ready in advance If you have everything ready in advance, this thing is not cooking. Oh, here it is. If you have everything ready in advance, it’s a piece of cake. Actually, a lot easier than a piece of cake. So, it looks like more than one onion, right? I promise you, with only one, we’re going to saute the chicken to give it a beautiful mahu reaction. some beautiful u calamizations and then we’re going to braze it with the chicken stock and the rice and all that. So, as soon as the onion a little bit golden brown, we’re going to put the rice. We’re going to saute like we’re making a risoto. Okay, we want to get a little more color in there and we’re going to get a lot of color from that chicken. And then we’ll uh we’ll flip it over and we’ll finish cooking it in there with the rice. What else do I got? I got two So, so that’s uh two cup of rice. Two cup of rice. I got about two tablespoon of chopped garlic. I have about three stock of celery cut in small dice. Everything has to be cut small dice otherwise I won’t cook it. Uh uh half of a green bell pepper. That thing was huge. and uh and about three quarter of a red bell peppers, half of a bell peppers, colors, whatever you want to put in here. Anyway, it doesn’t matter. It’s up to you the color. I got some uh um uh undoi sausage. This is smoked undoy sausage. It’s already cooked, smoked. I got some uh 4 oz of a nice baked ham. Uh, if you were to make a real thing, you could put some chorizo. Not chizo. Um, man, I’m forgetting the name of the Spanish ham. Please have me. I know they the Spanish people are going, “Yeah, this what you’re looking for.” The cure ham. But we do bake ham. It stays nice and soft. I have a tablespoon of chopped estraon in French, taragon, taragon, and a heavy a tablespoon of fresh time. Then I got a little saffron. Going to put a little saffron in there in a minute, my friends. And saffron is the most expensive spice in the world. Period. Oh, see the chicken is starting to look good. It’s starting to look good. The um sap is the most expensive spicy in the world, my friends. So, we’re going to put that in a minute. Um and I got a garlic. I got the sausage. And then I got I’m going to put a bay leaf. I’m going to put some cayenne pepper. Serrano ham. They’re reminding me. I always forget. Serrano ham. I forget names sometimes. Some people are going to say not sometimes, all the time. Hey, if that’s the worst thing I do is forgetting name, big deal, right? As long as I know how to cook, that’s the most important, isn’t it? Jack agrees. It’s very important. As long as I can cook, who cares if I don’t remember name? You guys remember them for me. Okay. So, look guys, we’re going to put um we’re going to put the u we’re going to put this like this. Oh, I want to show you also when I want to really the chicken to be beautiful. Also want to show you I got more stuff than I’m going to put in. I got more stuff that I’m going to put in. wine. I got some uh sea scallop. Beautiful sea scallop. And I got shrimp. And I’m going to wait for this to add them later. I’m not going to I just want to put them here so you know it’s coming. You see everything is ready. That’s the beauty. Okay. So, look at the onion. Good. It’s good now. So, we don’t want to burn it. But see, we got nice color. Nice color in the onion. Now I’m going to put it on saffron. If you have a grape, you don’t have it, don’t worry about it. Use a little turmeric. It’ll give you a nice color. Saffron is going to give us an orange color that is uh quite special. Look at it. Look how beautiful that is. Look at this. Look at this. This is gorgeous saffron. I can’t um It’s ridiculously expensive. Okay, if you have it, it’s quite special. We’re going to make what is called a saffron infusion. Just a little bit of wine. And you’ll see the color of the sap is going to release quite fast. You see? And we’re going to do that sap infusion. And then we’re going to check that chicken. And if it’s beautiful, I need a little more color. Just give me a little more color. Cuz if I don’t do it now, the color is not just because I want it to look good. Of course, I want it to look good, but it’s because it gives you flavor. Color is flavor for sure. How we doing here? You know, I reduce the heat. Instead of going high, I reduce it. You would think I cook I’ve been cooking for the stove with the stove 20 years I’ve had it. And you think I’ll know which which direction to turn the button. Instead of turning it on, I’m turning it off. Life is good though. That’s what’s important. Okay, here we go. Chicken is good, my friend. I got it. I’m going to leave it here for a minute. Chicken is good. All right, so now let’s go. Now, normally I would wait just a little bit longer for the wine to to reduce, but you see the the saffron color is starting. I’m going to put just a little bit more. Just a little bit more. I’m break the bank. Break the bank. Put a little more saffron. How much total? I would say a teaspoon maybe if you were to measure it. Okay. But we don’t measure it. All right. So, we’re doing good. Yes, we are. Now, we’re going to put a little garlic. 2 tbsp of garlic. Like I said, this is not but this is a kind of dinner. If you have everything ready, you can make it in no time at all. Friends, this a great dinner party, let me tell you. You watch. We’re going to make it look real pretty, friends. Make it look real pretty. Okay, so we’re going to put the rice and saute the rice a little bit. We’re going to add our seasoning as we go. Always add seasoning as you go. Salt and pepper. Now, my I’m going to put some stock in here. My stock, my friends, is uh I don’t have any salt in it. So, I don’t I I can I I can I can add salt to my dish. You maybe if you’re buying a storebought if you’re buying a storebought chicken stock, be careful on the sodium. You could have five, six, 700 mg of sodium per cup. So, be careful. All right, my friends. Be careful. you look at the sodium and if you you see how much sodium there is in your chicken stock and if there is too much then you don’t add any more salt. All right, bell peppers, celery, they go in now and we can wait a few minutes. We’re going to put our herbs tag remember now this if you have them. If you don’t have them, you don’t need them. If you don’t have them, you don’t need them. Yeah, no kidding. You don’t have them. How you know you don’t need them. See, look. We’re starting to look good, right, friends? We’re starting to look very good. And now we’re going to put three and 1/2 cup of stock, chicken stock. We’re looking good. Make sure you shake the bottom. You know, use this friends. One of them uh those things like this, they’re fantastic. They’ll check your bottom. Cuz if you use a spoon, you only got this to touch the bottom. If you use this, look, you see? So, if you don’t have one of those, get them. You got them everywhere, friends. They’re fantastic. I love this too. It’s really, really good. So, what do you think so far? We’re looking good, right, friends? Pretty easy. Tell you, you notice I didn’t do anything complicated. The only thing that I did that was complicated is mislast. It’s not complicated. It’s just time consuming. All right. What else are we doing? We’re going to put the sausage. The ham, we can wait a little bit. You know what we’ll do with the ham, friends? We’ll wait until um uh I’m putting the scallops. and the scallops and the shrimp. I’m going to saute them separately and I’ll add them in a little while. All right. So, we’re looking good right here. And what I’m going to do, friends, now you can cook this on the stove if you want to, but it’s going to be very labor intensive if you do it on the stove. Labor intensive, which means you have to really pay attention to it. What I like to do, friends, is take this and pop it in the oven. Yeah, I like to just pop it in the oven. We’re going to go in like this and then we’re going to saute our shrimps. We’re going to saute our scallops and uh and we’re going to finish cooking it. I’m going to pop it in the oven. I got the oven at 350. I’m going to put a cover on it and uh and I’m going to cook it in the oven probably uh I would say 45 minutes, 30 45 minutes. We look at it and we see what it looks like and then I come back and uh we’ll finish putting the whole thing together. See you in a minute. Okay, friends. I just been in the oven for uh half hour and uh it’s starting to uh to get some uh some uh uh cooking in here. Everything is good. We’re not finished yet. We’re not finished. So now what I want to do, friends, is I want to put u uh I want to cook the the the scallops and the shrimp. I just want to give them a nice sear and then I’m going to put them back in the oven and then I am going to um I’m going to put them back in the oven and then I’ll uh I’ll finish cooking them in the oven. I’m also going to cook the muscles. And the muscles is very simple. We’re going to give them a uh we’re going to give them their last meal. Yeah. Yeah. The muscles. I put a little garlic in there. Uh about a about half of a shallots. I put the whole thing. Give them We make a nice bath. We’ll prepare a nice bath for them. Okay. Uh shallots, tablespoon of garlic, and uh and I prepare the bath for them. people that are here for the first time in these channels because these guys are nuts and uh and and when you when you get muscles, friends, uh I got a pound of it. Just a pound, right? When you get a when you get a muscle, you want to put them on ice, but but don’t put them in water. Just let the water drain, you know, use a colander. And if you see one of them that is open, I hope I can show you what happens if you do one. No, I don’t. If you have one and then talk to it just like, “Hey, wake up.” And and it should close right away cuz I mean it’s alive. If it don’t close, it’s throw it away. But if it closes right away, don’t worry. It’s alive. Not for long. So So when you smell the garlic, put a little wine in there, friends. Put a little wine. Let’s do a bath. Okay? Make it happy. Make it nice for them. Give them a nice because they’re going to drink it and then bam. Oh, that was hot. I can hear the animal control thing. Oh, he’s so rude. But you know, you know they’re going to say it, right? You know they’re going to say it. So, we’re going to have a beautiful broth as soon as it’s coming to boil. The scallops. Oh, mama mia. I’m going to saute them really quick just to give them a nice color. That’s all I want. I cook them in a broth. I cook them in I cook them in there. I’m just going to give them a nice broth, friends. That’s all. See, look. I got them nice and dry. Oh, I didn’t put any salt and pepper on there. Salt and pepper. Here you go. I put salt and pepper everywhere except Oh, not on the on the scallops. There you go. Those are beautiful sea scallops. I got them at my fish munger. There you go. Get in there. Get in there. And give me a nice Give me a nice color. Okay. Give me a nice color. I dry them before cuz I don’t want that to to splatter everywhere. And I got to clean my stove again. You see? All right. So, it’s not We just leave them alone for a second. Oh, look. Look. Let’s put them in there. The wine has reduced enough for the muscles. Bonapet. Enjoy your bath. Come on. Nice and clean. I know the new people are going to say, “These guys are nuts.” God bless America. Here we go. We’re done. All right, friends. Look, you want to give them a bath, but you want to steam them. Steam them. Okay, that’s how you cook the clams. That’s how you cook the muscle. Then we’re going to take the shrimp. Those are black tiger shrimp. They don’t look good until you cook them. When you cook them, you’ll see they look beautiful. They’re beautiful. And they, you know why I love them? They’re nice and firm. You can’t find them everywhere, but if you can get them, black tiger shrimps, they’re wonderful, my friend. All right. So, a little more salt and pepper on the other side. Voila. We’re going to give them beautiful color. This is going to cook. I’m going to put them in here. And then I’m going to add a little bit of chopped tomatoes. Maybe uh just it’s too much here. Maybe one or one little chopped tomatoes. If you can do it, chop it. And then I’m going to add the ham. I’m going to put all this together and I’m going to go back in the oven another 10 15 minutes. And then when I come back, we’ll see what it looks like it. Oh, I probably Let me see. Oh, look at this. You’re going to witness it right there. They they were very fresh. When they’re very fresh, they open up right away. When they have bed, they don’t open right away. Look at this. Look at this. Look at this. Look at this. No. Look at this. Oh man, they are hot. Look. Look. Look. Look at this. Look at it. I got tomato on my fingers. Look at this. Is that a muscle or what? This, my friend, is a is a is a specimen. And smells amazing. I’m going to put them up and go decorate the plate with it. Let’s see what we got here. No, we don’t have enough color. Hold on one second. Don’t go anywhere. I love when I say hold on a second. Well, you’re not going anywhere. You’re right here with me. Look. Look. That’s what I want. See, cuz you know if you you can cook the shrimp in there. Of course you can. But you’re never going to get that beautiful bright color. See what I mean? Right there. The scallops. I don’t want to overcook them either. Yeah. I think they’re good. They’re good. They’re fine. They’re fine. Everything is fine. All right, friends. I’m gonna put this in there. Let me do it. Let me mix up everything. Uh, you know what? I’m gonna do it right here because I know they they got the camera here at all time. Let me turn this off. Off. You off. Okay. Let me make sure this come out of the oven. It’s hot. So, I’m going to leave the cover on it right there. We’re going to put our ham like this. And we’re going to go back and continue cooking because we need to continue cooking a little bit, friends. All right. And that’ll be perfect because everything needs to continue cooking. All right, you want to put a bit of chopped tomatoes in there. And later on, we’re going to make a nice decoration with a lemon like I do for a paella. Right. And then we’re going to put, let me wash my hand a little bit. And uh all we’re going to do is we’re going to put our shrimp. Make sure there’s one everywhere here. I’m not sure where we’re going to put the muscles yet, but we’ll figure this out later cuz the muscles are not going back in the oven. All right, there we go. Put the scallop. Look how beautiful they are. The dish is starting to look good. Eh, the dish is starting to look good, my friends. See, now this has got to come back and cook. We need to come back and cook more. Now everything is ready. And this uh I got too many shrimp, but it’s okay. There you go. We’ll fix it up later. I’ll fix it up when I put the muscles. All right, my friends. I’m going to go back in the oven for another 10 15 minutes. Finish cooking everything cuz it’s not that hot of an oven. And then I’ll come back. We’ll decorate it and we’ll eat it. Be back in a minute. Okay, friends. I was playing around. I said, I’m going to decorate it all. And then I realized and I I I didn’t show you, but I just put the muscles around it and move the shrimp a little bit around. And then that’s it. And and I’m going to do what I used to do in the 70s. I don’t do it anymore unless I’m making this dish because I think it’s so cool. Um there’s no other way to center. You got to center. Anyway, so what I do is I take a lemon, I take a little pairing knife, and I cut a zigzag. Very tight zigzag. Do you see? Now, make sure you don’t no wine drinking. This is something we used to do in the 70s. All the professional chef are looking at me and say, “Yeah, you’re aging your chef.” Chef, yes. Yes, I know I am. But what are you going to do? I can’t hide it. Yeah. Yeah. I could I could dye my hair black. A lot of guys do that. We were just talking about that earlier. No, thank you. Somebody has a problem with my hair color, they can take a number. So look, this is it. This is very This is cool actually. I know we don’t do it anymore because but um normally you come out and you come out with this. Pretty cool, right? And uh you can even dunk it in in a posity a little bit. Yeah. Too much. Here we go. Right there, my friends. And then you take a little bit of fresh parity and you put it right in there like this. That’s all. That’s all you do. Just like that. Little bit of fresh parity. Might as well finish the lemon now. And voila, my friends. You have yourself a jambala pa. I was trying to say it fast. Jumbalaya pa pa. Jalalaya p. I think sounds better. Pa jambalaya. Then the Spanish people are gonna go, “Ah, my friends, I’m gonna eat it, but I’m gonna wait a second. I’m gonna take a picture for the thumbnail.” Then, you know, we build a picture and then I come back and I eat some because I’m hungry. It smells amazing. Be back in a minute. Okay. Well, the best moment is for me to eat it. So, I’m just I’m going to show you. I can take a leg or thighs. It doesn’t really matter what I take. And um and and that’s the beauty cuz everybody should get a nice piece of chicken. And if you look at the rice, look at look how beautiful that is. Look at it. You see? And the gorgeous color comes from the saffron. And uh don’t make a mess like I did. Um but look at it. This is absolutely gorgeous. You see it’s beautiful. Absolutely. It took about um uh 45 minutes to an hour depends your oven and everything. So this is absolutely beautiful. Look at this. And where’s the shrimps? Well, I get no shrimps. You get no shrimp. What about scolop? I don’t get scallops. So you you can put as much as you want in there. You can put calamari in there. You can put clams in there. You can put anything you want in there, my friends. This is the the beauty is is the rice and the sausage. Wow. This is perfect. See that scallops? Oh my. The flavor is amazing. I love this dish. It’s absolutely delicious, my friend. It’s not really easy. It’s not really complicated either. is just involved because of the prep. You do the prep, the rest is really, really easy. I’m loving it. It’s really good. I think you’re going to love it, too, friends. I can’t wait for you to make it. You asked for a recipe and a little more complicated involved. No, that’s a little more involved. I hope you like it. Remember, thumbs up if you like the video. Don’t forget to subscribe to the channel and don’t forget to ring the bell. Thanks for watching, friends. [Music] Wow. I think we should just sit down right away cuz I’m really hungry. Look at this. This is beautiful. This is Well, let’s sit down. Let’s invite some friends. This delicious, huh?