How to make a mixed seafood and meat Paella - Paella Mixta - just like at a Spanish restaurant.
HTML-код
- Опубликовано: 14 окт 2023
- Learn how to cook a world-class Spanish mixed Paella - the authentic, traditional way. A genuine national classic: Paella Mixta.
Pete's Pans cooks all the greatest local, regional and national specialities from France, Spain and Portugal, usually "on location", with utmost regard for local authenticity, so please join me:
SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES
bit.ly/PetesPans-subscribe Pete's Pans
INSTAGRAM: /
Business Inquiries: petermi@aol.es 
Хобби
Why in the name of all things delicious, can't I like this more than once!!!
This is exactly the recipe and methods I was looking for. Amazing!
Just had you recommended by a friend! What an absolute pleasure. I'll be working my way through your recipes.
Oh! Good to have you here Martyn!
So glad to see this dish being done properly! You, sir, are a scholar of 'paella'!
Tony
Glad it passes muster Tony!
Thanks for tuning in :)
Bravo Pete. It took me several years and with determination, eventually I could hold my own in any Paella cook-off with my Spanish friends. It's a wonderful hearty and flavourful dish... especially with the "Sofrito" when scraped up and savoured to the hilt. Hats off to you Sir. Looking forward to your next Masterpiece. Be Blessed. 🙏🙏🙏🙏
It does take a while, right? I'm sure you make a splendid Paella.
Bless you for commenting :)
I just came back from Menorca and was disappointed that I couldn’t find restaurants with authentic Spanish food - it was all very anglicized - English breakfast, burgers, pizzas, chips etc
What a shame! Were you in Ciutadella?
@@Petespans Arsenal d’en Castell
@@ally1827 Nice location though???
@@Petespans it was beautiful - I was just missing the authentic Spain - too many Brits
@@ally1827 Aren't they annoying 🙄😉
Here in Valencia they love Rabbit and Caracoles. The snails really add little to it in all honesty. However their paella is Dedito, flatter but so flavoursome with the delightful crunchy on the bottom!. Thank you Peter. I've just treated myself to a gas paella ring as no cookers seem to heat the whole bottom
Me too! I just bought one today!!!
What a gorgeous dish with high quality ingredients- now I'm salivating! Thanks for a great video, Pete. Hey, when are you going to France again? Also appreciate what you show of the cuisine there.
That reminds me... it's been a while :)
Lovely as always. Your short but slightly humorous comments make the presentation all the more likeable. On the sad side, here in IT, it seems very difficult to get the right paella pan as well as the impossible job to track the bomba rice, at least in the local stores & supermarkets! Will try my best to get both quickly. Good job with your videos and please keep going.
Great, not a short! Pete, you were already a master of brevity, so don’t short change us on your wonderful videos ( I hope doesn’t sound rude). Well yet another I must make. May I make a suggestion? You may have covered it, but how about Arroz a la Zamorana?
Hey Andrew! I will be posting long-form once a week (probably Tuesdays) and, for the moment, shorts on a couple of other days as we explore ways of possibly reaching more people.
I am doubling down on content creation so shorts will be an addition rather than a substitute for the longer productions.
I appreciate the feedback, and will keep working hard at producing the type of content you like!
I did the Zamora rice years ago, one of my first ever vids - needs revisiting
Short change! 😂
The chinese rice paddle is my favorite cooking utensil too.
amazing as always man
thank you for this!
Very good video and the paella looks absolutely delicious! You deserve alot more subscribers👍
Dang!
I always stress about the ratio of rice to stock. I am bitter that your rice dishes are always perfect even though you just eye ball the proportions (handful :)).
I know, I just do it instinctively these days, and I don't really know proportions. - Just throw over stock to cover and top up if need be with boiling stock. Aim for the rice to be dry at 16 minutes.
You'll get a feel for it - nobody measures
😍😋😍😋Delicious!!! 👨🍳🍷🫶🏻👏🏻👏🏻👏🏻👏🏻
invitada Reina cuando quieras!
Arroz con cosas they would call that here in Valencia 😂 I'm sure it is delicious but I'm a traditionalist jaja
funny, my friends are there now and just an hour ago sent a video of the 'real' paella. no pork, no seafood. just chicken and rabbit.
@@romulus_Yeah that's the main one. I love paella de marisco myself
Paella❌
البقية ✅