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Nice video. Why not grill the peppers as well for extra flavour 🔥

NOOOOO! Rice, add saffron then coat add white wine and cook until reduced (Like with any risotto) THEN add stock ….Squeeze of lemon and add fresh parsley just before serving

Where’s the lemon?!

just got our Kamado Joe classic 2 today, I think this is a weekend to do!! nice job 👌

Here's hoping he has learned how to say the dish properly.... its not Pie Ella, its Pie Aya

Actually salivating, looks so good. I hate how my house smells after cooking curry and so am researching outdoor cooking - thanks for the inspiration!

Had a go at this last night ...perfect 👌 Cheers

Noooooooooo, it’s not a paella !! I m sorry but you are So bad cooker!

Hi Dan, what speed do you have your mixer on? And how long for? I have a kitchen aid stand up mixer

Hi Dan, Great video, roughly how long did this take cook?

That looked (and sounded) 🔥🔥. Mines going on KJ soon 👍

Looks good

nice

well done, looks delicious , doing one for the family this week- end for 12 of us, hoping for a successful one. All the best to you mate on the Gold Coast Australia

What dome temprature should i aim for?

Paella is actualy any rice cooked in that kind of pan. Ingredients are basically up to you: meat, fish, seafood. Just few ingredients and a good stock and you have it. There is only one rule that you have to follow: NO CHORIZO.

I wonder if I could do this on my Weber Kettle... I cook paella quite regularly (though quite differently to this) and the problem on gas stove is the heat rings are not (usually) that good for paella pans as paella needs a really even distribution of heat. This method looks ideal. Glad to see you understand the importance of the socarrat!!!

How long it's take to cook

Absolutely pointless if you don't show us how to make the sauce.

Ye tu, aixo quina puta merda de paella es xe!!

Super video. I cook paella loads and enjoyed watching this, even took a couple of tips. I know people will say "don't use onion or chorizo" or whatever... but I reckon you should do what works for you.

Amazing, cheers from down under. thanks Dan ☺️

Where is the paella?

that looks total boss subbed

You done a superb job of that that took me some time to master where I went wrong was I just kept staring it but not anymore also the covering it at the end with foil for 10 minutes it’s important😊

How many people would this recipe be for. Looks great

Nice however, in Spain the rice always goes in before the stock

What brand cheese did you use?

Where did you get the small sauce pan with the handles? Looks perfect and how big is the frying pan?

Very nice simple recipe, explained very well! Thanks for the inspiration. I will definitely be trying this out…

Wow 😱I think this is the best Traditional Spanish Paella recipe I've ever seen .. Thank you so much😘

Where did you get your knife set from and i dont have a deflection plate does this matter in the cooking

Looks fantastic.. will certainly be giving this a go..

More vids needed regularly 👍🏻👍🏻👍🏻

That was smashing

OK, there's a lot of improvement for this recipe (I want to be constructive b/c you're gonna make an amazing paella after these tips): 1. You're using way too high heat. Choke the fire a bit using the bottom vent. Olive oil burns above 400F/204C so you want a gentler fire. In Valencia, a wood fire is typically used and this burns less hot than coal. So on an egg or kamado joe you have to compensate by choking the bottom vent since you'll have the lid open for a while. I like to get my egg to 200C, do the browning and initial steps until putting the rice in, then close the lid to keep the temps from rising. 2. Use more olive oil 3. Ditch the chorizo. Chorizo has no place in a paella and it'll just make it greasy. Chorizo is, however, delicious as a snack while you're making the paella. 4. Don't use onion. Garlic is fine. The reason is that onions will produce a paella that is soggy due to its water content even if cooked. 5. You want the water to evaporate from the tomatoes more before adding the stock. 6. Use less stock. Your paella came out way too wet. 7. Ditch the peas and carrots. Green beans are fine and delicious. Try butter beans instead. The combination of the too high heat and too much stock means the bottom was going to be burnt before the paella was dry.

Love the fact that it’s not pretentious. Just beautiful. Yum

These look delicious. Thanks for the video. I've just recently got a Joe classic 3 and looking forward to plenty of cooks. Quick question...how much coal do you need for a 3 hour cook and once at initial temperature what setting do you have top and bottom vents at? Thanks

Random question, but how is your kamado looking so clean on the inside? Mine is black after a few cooks!

I will be doing this for 10 people Saturday and will be my 1st curry on the classic 2. How long roughly is the cooking time please.

Sorry but all you are tasting right there is the sauce.

It's one of the closest authentic paella video I've seen.

Smash Burgers are amazing on the KJ. Those look great.

Mate that looks delicious, I've cooked a few Paella's but I'm new to the KJ. 100% giving this a crack. Cheers.

Cheers Dan ! Maybe a Philly cheese steak?

As a burger-obsessed Texan, this is my idea of THE perfect burger. I’m trying them out on my kamado for the first time tonight and this was extremely helpful. 🙏

Great job but get rid of the annoying music

Oh MY GOD! Deffo giving this a try. Any extra tips for a Weber 57cm performer? Obvs might be a bit of a squeeze depending on the size of the fish etc…… Cheers.

Great job Dan going to try this tomorrow 👍

Great video mate! On a Kamado Joe, could I cook this on a cast iron skillet? I don’t have a Paella pan.