Authentic Spanish Seafood Paella Recipe Like a Chef!
Paella! Today we will make a Simple Paella At Home! This is the way we make it professionally in the kitchen, I will show you trade secrets, which are easier and can save you time when making this at home! The Marca/Sofrito can be frozen for the next time you make this as well! as it will cut the cooking time in half when you have it ready!
▶ For Kitchen Essentials Check Out my Video! – https://youtu.be/D3bXAirUAY4
#simplepaellaathome #thebestpaellarecipe
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Recipe: 2 people
Time: 1:30 hour
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Ajo Perejil:
– 50g / one bunch of Parsley
– 2 Cloves Garlic
– 130ml / 4oz olive oil
– Salt
—-
Fish Stock:
-1 monkfish head or bones of one fish.
any white fish will work. monkfish is cheap
– 150g / 5oz shrimp heads or lobster shells.
the more you add, the more color,
if using lobster shells, crush!
– 2 carrots
– 2 leeks or onions
– 1 celery
– 3 bay leaves
– 1 bunch fresh parsley (Optional)
– 5 liters / 1.3 gal of water
– Salt
————
Sofrito / Marca
Time: 40mins:
– 2 med onions
– 1 Red Pepper
– 1 Green Pepper
– 1 can / 400g whole tomatoes
– 1 TBS paprika
– Salt
———————————
Paella for 2
– 140g / 5oz of Bomba rice
– 3 TBS Ajo Perejil
– 50g / 1.7oz Sofrito / Marca
– 5 mussels
– 9 clams
– 1 large calamari
– 4 or 5 shrimp or Prawns
– 425ml / 14.5oz of stock
-Enjoy!! 🙂
———————————————–
Timeline:
00:00 – Intro
01:27 – How to make Ajo Perejil
02:00 – How to make Fumet
02:27 – How to make Sofrito / Marca
04:19 – Cleaning Prawns and tips
05:17 – How to make the Paella and overview
06:10 – To start the Paella!
08:21 – How to finish the Paella and Trade Tips!
10:51 – How to cook the Prawns
11:24 – more tips!!
12:04 – Ending, Result and last tip!
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Paella!! After many requests, I have finally made Paella! and I show you how we make it professionally in the kitchen, which can save you time at home!! Be sure to SUBSCRIBE!
▶ For Kitchen Essentials Check Out my Video! – https://youtu.be/D3bXAirUAY4
How do you keep the bottom part from burning?
Thx chef. I will have give this recipe a try.
What temperature did you set your oven?
When you put it in the oven, I’m guessing it’s at 200 C. Not Fahrenheit
I took a paella class in Valencia last year, they did it very different- everything done in the paella starting with prawns, then whole tomatoes cut in half and garlic cooked in paella until tomato was roasted and carmelized, then blend the tomato and garlic into a puree/sauce….coon the squid, cook the paprika in paella, add rice tomato sauce, then the stock….also, the saffron was ground with salt
Very good & clear explanation!!!! Thank you!
I reckon I'm getting good at these Y.T. searches. Scrolling thru the sea of recipes I found this one on paella. My first one & I'm not disappointed! Can't get my head around the pronounceation. Why do cultures spell stuff but sounds totally different! 😱
Anyway, thank you. Great stuff! 😋
Thank you for sharing the recipe! It would be great if you could also show us the final result and let us know what to look for at the end to make sure it turned out well.
I thought paella didn't have any onions.
Probably the only proper, professional paella recipe on YouTube! Authentic flavors, clear instructions—this is how it’s done. Thank You
Finally, a good paella recipe. Just a couple of tips: don't add onion to the paella pan; it softens the rice too much. You don't need garlic/parsley mix for the squid, just oil, the garlic you can add it in the sofrito. Once they're cooked, remove them from the paella pan and add them at the end when the rice is almost ready. And finally, if you use fresh tomatoes instead of tomato sauce, it will be much better. Saffron, always very important, adds a distinctive touch.
just made a slight riff on this, amazing!
4 years later and I tried this recipe. It was absolutely delicious and I'm so glad I tried it!
Acabo de hacer la paella siguiendo esta receta y quedo excelente ! Gracias por compartirla !. Looking forward to try other recipes from you !
Note that the 12 minutes is specifically for Bomba. If you can't get your hands on Bomba and are using Arborio instead, it's reliably about 20 minutes to finish.
Whats the oven temp?
My friends just called for a Paella party.
My response was to look you up. I hope you take the compliment.
How long can Sofrito be stored in the refrigerator? Thank you for the great recipe!:)
Hola @ChefJamesMakinson! Does making slow cooked marca ahead make a big difference vs a shorter sofrito in the pan?
My impression is that the fumet makes a bigger difference.
Would appreciate your advice.
Thank you very much.
What temperature do you set the oven for and does this create the soccrat or do you place it back on the burner?
Chef you're so cute! And can cook really good! I'll definitely try this.
Liked and subscribed! I'm obsessed with Paella and after watching your video, one of many I've watched on Paella I've come away with several new tricks! Thank you!
Can you please indicate the oven remp?
What do you think about Valencia having their own "TM" over paella?
I read that anything other than rabbit and chicken it cant be called a paella.
Fish does not belong to paella like peas dont belong to carbonara.
What do you think?
How long do you cook fumet? And also shrimp heads, should come as leftovers from already cooked shrimp, or the uncooked one?
Hi Chef James, I'm rather shocked that you cook the squid even longer than the rice. Won't the squid bits turn into gummy bears by the time it's served?
Does this method achieve a socorat?
This is the one dish I’ve never been confident enough to try to make – especially the socorat. Your step by step instructions make it seem possible so maybe I’ll pluck up the courage 🤞
Youre the Master I need to talk to… To master my skill… Why you not use Shintago… Why so small? I love you man, I spent 25 years doing the tour…..
This might be a silly question, but whenever cooking shrimp, I would devein it. I'm assuming, considering that the shrimp still have shells, there is no way to do that with this dish? Thanks.
I made this and it was EPIC !! .. super easy to follow and so much tips and info along the way all the little hints on original names, to why you developed a habit of doing it one way over the other…
Thanks for the videos and all the time you put into making this a great experience.
Is it ok to cook and serve paella in cast iron pans?
Thoroughly surprised how much stock that bomba rice can absorb!
Was it intentional to leave saffron out?
Now THIS is Paella! Looks amazing and totally worth all the work you put into it.
Hi Chef! At the weekend I want to prepare paella for the first time. I will make it only with shrimp. I would like to add them already peeled. Add them to the pan right away when I put the pan in the oven for 12 minutes or add them only halfway through, after 6 minutes?