This is how I make paella as a personal chef in Beverly hills. PART 2 OF 2!

I linked the full video if you guys want to watch the full one in one long video! love you guys! hope you guys enjoy it.

I feel like this video might make a few people mad but here we go.
Most of the time when I go eat paella at a restaurant, there’s not much seafood because there is only so much that can fit in the pan with all the shells and the seafood is far overcooked because it’s cooked alongside the rice. My method allows me to fit in way more seafood and control the cook of the seafood.
You might not like it, but this is how I, and my clients like it. It also allows my clients to be classy and eat without getting their hands dirty because most of the shellfish is right there.

#cooking #food #personalchef #privatechef #technique #spanishcuisine

This is how I make my paella as a personal chef in Beverly Hill. I’ve got a bit of time before the guests arrive, so I made a quick churro batter with AP flour, salt, baking powder, avocado oil, and boiling hot water. Mix that up and throw it into a piping bag. And for the cinnamon sugar, it’s just going to have cinnamon and sugar. Ah, and you can’t have pa without saffron. So, I get my saffron, crush it a bit between my fingers, and let it sit in hot water to get all that color and flavor out. This is what my soprito look like after 4 hours. The smell is insane, and it’s so sweet from all that slow caramelization. All that’s left to do is remove the stems of the herbs. Time to get the pa going. So, I strain the stock twice to make sure there are no shards of shells or sand that might have been hiding in the clams. Guests will be here very soon. So, I start searing my scallops and then the shrimps. Only cooking them halfway so I can finish them later. Guests have arrived, so it’s time to serve them their cocktails, which happen to be vodka tonics and their caviar platters. I’m sorry if you guys are getting bored of the caviar platters, but the guests love them. Now, back to the paella. I add in the sofrito, get it nice and hot, and toss in the bomba rice. Make sure you use bomba rice or kalaspara rice. Traditionally, these are the only rice that are used for paella because, well, they’re from Spain and that’s what they use. Mainly because they’re very good at absorbing lots of stock without getting mushy. Perfect for paella. Toasted in that sofrito oil and coat it with all that flavor. Then I throw in smoked paprika and let it bloom in the oil. My client may not be able to have fresh peppers, but he is okay with smoked paprika. I don’t know. I don’t make the rules. Okay, leave me alone. Now, before the paprika and the rice start to burn, I add a decent amount of white wine. Reduce it. Add all that saffron water. Season with salt because no one likes a banna. And I start adding in our flavorp packed seafood stock. This is where it gets tricky. I just shake the pan to get the stock settled and flatten out the rice. You cannot, I repeat, cannot go in there and start moving around the rice. Otherwise, you’ll end up with a mushy, starchy mess. Now, I’m just going to let this gently simmer until the rice is cooked. Adding more stock as it gets absorbed until the rice is 90% cooked. As you can see, I had to use the grill because it’s the only way I could heat up something this big. The heat is uneven, so I had to constantly baby it, turning it, moving it kind of sucks, but I got to do what I got to do. Now, once the rice is 90% cooked, I add in the shellfish that I saved so that it can look nice and pretty. The rice is now basically done. So, I throw in all those shucked clams and muscle meat, top with the shrimps and scallops, leaving it for a bit longer to crisp the bottom of the pan, and finish heating up that shellfish. Then, I take it inside and get ready to plate. I garnish with chives, pile of seafood and rice high on the plates with a wedge of lemon, and off they go. And to pair with their paella, they’re going to have some fare as they eat their manses, I finish up their dessert. I pivoted last minute to making bonellos instead of churros. I thought it would be cuter. I piped them onto parchment papers, throw them face down into the oil, and get them nice and crispy. Then, straight into the cinnamon sugar to coat. Served it with chocolate sauce, scoop of vanilla ice cream sitting on top of that chocolate shortbread crumble from before. And off they go.