Recreating José Andrés's Seafood Paella From Taste | Reverse Engineering | Bon Appétit
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- Опубликовано: 3 май 2021
- We challenged resident Bon Appétit super taster Chris Morocco to recreate José Andrés's seafood paella using every sense he has other than sight. Was he up to the challenge?
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Recreating José Andrés's Seafood Paella From Taste | Reverse Engineering | Bon Appétit 
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There was an opportunity here to present Chris with an entire monkfish when he used his lifeline, and it would have been hilarious.
Oh man that is an ugly looking fish
I was sooooo hoping for that!!
Bwahaha
Yeah sadly he asked for a pepper specifically. I was hoping for the monkfish also 😂
This has me cackling
Am I the only one who kind of misses seeing Chris shop at the local market, and then ride the shopping cart around to go find the next item?
Same! And I think it helps him pick up on missing ingredients as he'll often walk by them and pick them up in case, or seeing them sparks the thought he missed it. Can't help but feel he would've caught a couple ingredients this time...
And the slow pan and zoom to the ingredients he passed byyyyy😭
I miss it too, it was *iconic*
I bet they stopped Bc he was buying things they already had since they already made the dish before he goes to the store
This comment is literally on every video I've seen. So I suspect you're not the only one...
you know what would be great? Have Chris recreate one of his own dishes and see how confused he gets on who made it.
He was not even close. Disappointed at the scoring.
I like this idea too
Oh my god DO IIIIIITTTTT
I AGREE
DO THIS!!!
"That's why you call Andy"
*Andy leads him in the opposite direction*
He should have done what he did when he called Brad before and decided to do the opposite of what Brad suggested 🤣🤣
It's 50:50. Andy was on point for garlic & pepper ingredients. Not so much on the wine. I mean wine itself kinda 50:50 in a lot of recipes LOL
I love how he adds the tomato paste instead of the canned tomatoes because it doesn't have acidity, and then he adds wine for acidity. Poor guy.
also the white wine would have compensated for the lack of white sugar 👌
Surprising that he left out saffron. That’s in most standard paella dishes.
Yeah, the only thing I really know about paella is saffron.
Right?! I was shocked
100% of paella I've had has had saffron
It is true that not all paellas have saffron because it’s quite expensive and you can use red pepper or even artificial coloring instead, but yeah, good paellas have saffron in it.
@@juliagarcia28 you have zero clue what you’re taking about.
I still think Lifelines should be free, but he should only gst to use one per episode.
No way. We never would have had that cheese fiasco if he had lifelines. Get rid of em. Plus while not in the test kitchen he has the added benefit of not doing his own shopping and seeing the availability of his requests (the pan and rice in this case)
@@37Kilroy Yeah, but you could say that not doing his own shopping is kind of a detriment. How many times did he go to the store and see something that wasn't on his list that jogged his memory or was close to something on his list, but he ended up going with both and got it in the end.
Chris: “It tastes like chicken”
Me: TUNA IS THE CHICKEN OF THE SEA
😂😂😂
they were no talking bout tuna when they said that
Jessica Simpson has entered the chat... 😂
This is what I entered the comments to say. Sorry, Charlie.
Chris: I'm not gonna use canned tomatoes as they bring a whole lotta acidity
Also Chris: *Adds white wine for acidity*
It really worked out, because he didn't add sugar or tomatoes, but the white wine he wasn't supposed to put in must have compensated for both of those.
One of the coolest things about this series, and Chris in general, is hearing his wealth of culinary knowledge. He's so matter of fact when sharing it that, I think, really resonates with, and impresses, his audience.
I've always called myself a huge foodie, but for examples: would I be able to immediately identify boomba rice? No way! Have I heard of the term 'socarrat'? Absolutely not! My entire life I just thought we just called prawns "shrimp" in the U.S. and had no idea there was technically a slight difference and that there's an actual prawn species! 🤯
Sure, he makes mistakes; he's human, after all. But make no mistake, Chris is still a super sniffer, taster, and a literal cuisine encyclopedia!!
Petition to start listing credits in the comments or end of the video so we can know who's editing/producing/assisting in these videos!!!!
I believe Chris mentioned the name Dan. Hope that helps.
@@givememore4free producer, I believe.
But yes, they really should credit the whole team in the description. That's a good call. I wish that were more of a thing with all of media.
BA doesn't even pay BIPOC Chefs properly, but I hope they at least credit to the whole production team
@@alfredolouiebrian980 they do now at least...not that it's remotely ok that they didn't before, though.
Chris Morocco and Jessica Simpson have more in common than I expected.
And then we get sad because we’re old enough to understand that reference. That was almost 20 years ago!!!
Yes, as in neither of them makes good music
@@SirPrizeMF 😂😂😂😂😂
I was about to write that Hahah It was not THAT stupid of Jessica to think that it was chicken just by the taste if Chris thought the same thing...
I was just planning to comment: tuna ís the chicken of the sea... 😂😂😂😂😂😂
I would've never guess monkfish. Not ever. Saffron has such a distinct smell and flavor. I'm surprised Chris missed that one. He's usually really good at picking up these subtle flavors.
Plus it's pretty normal to assume there's saffron in paella.
@@nsking99 not only is it normal. I think plenty of people would say it's not a proper paella without saffron.
I bet it would be very rare for someone doing a blind taste test to think monkfish instead of chicken or rabbit in a paella. The seafood flavor would get into the rabbit/chicken and monkfish doesn't have the normal flaky fish texture.
Yeah I was really surprised he didn’t even consider it. Even if you don’t taste it you would assjme that it is in there.
Chris puts so much pressure on himself. It’s always a great video
Outside of rice / seafood, I always think of saffron when it comes to paella. Although I wouldn't have guessed bomba rice (never heard of it)
It's the typical rice for paella, in fact. As a Spaniard, that's what we use when we try risotto to avoid buying another specific rice. It absorbs liquids amazingly haha. And yes! I find it weird when international cooks make paellas, that most of the time they do not pay attention to the saffron. It's what makes it yellow, dammit! hahaha.
Arborio could have worked too, and it's not as expensive. I use Iberia valencian rice, which is slightly cheaper and closer to what I would have used back in the old country.
@@SchreiRulesYouKnow some fake the saffron yellow by using turmeric.
Jose is an international treasure. Nobody can imitate him, but I wish more people would try.
I find amazing that he knows a lot about a paella and he's a cook, but completely misses the saffron. Paella = saffron, that's the key of the dish. Anyhow, he always does great for what the challenge is like, it's completely difficult to do things always questioning what you're doing.
yeah the saffron thing i was confused about. how could he not know that's a such a major component of paella.
@@bouchonaise124135 I agree. That's the one thing that I've always thought of as a given. I also was confused about using chicken in the paella but maybe that's something that is more common than I would have expected given that it's a seafood paella.
EXACTLY.
He literally said at the start that he’s never cooked it. I think he just knew the gist of what it was without any details. It’s honestly impressive he got as far as he did without any firm experience.
@@nanoflower1 Agreed, I could see mistaking chicken for rabbit, which is fairly common in paella. I can also see being tricked by monkfish since it doesn't flake like most fish. But how do you not add saffron?
Edit: I'm in no way saying I could come close to doing as well as he did. I can understand the chicken mistake. Just not omitting saffron. That's like forgetting the garlic in garlic bread.
These episodes show that, in some situations, expensive ingredients don't have any impact on the overall taste of a dish. Cheers Chris, amazing food creator.
I'm really surprised that Chris didn't even think about saffron!
"my confidence is going down but I'm having more fun" GREAT that's what we like to see, enough stress & anxiety in claire's gourmet makes here's to hoping better energy for you both
The sad/dramatic music when he was lamenting about his list was priceless. 🤣
I wonder how often Chris improves the recipes when he replicates them.
kind of surprised that after deciding on a paella neither Chris or later, Andy thought of saffron
Did anybody else see the palm heel strike Chris did to that garlic. Josh would be proud.
Hah, love to see a crossover fan!
Gotta be honest, this episode was disappointing. What makes this show fun is watching Chris' struggle and seeing his thought process as we works. Part of that is failing and this was a pretty big whiff by his standards. Brushing over that and giving him an 83(86) and especially a 90 in taste felt kinda cheap...
And that's not just Rhoda's grading, the whole production and editing felt kinda meh today
I went on a Journey Across Japan after that first attempt
Hahaha, it hit me instantly too. Had to rewind xD
Lol same
Had Chris Morocco gone on a Journey Across Japan, Chris Broad would have known it was tuna all along. (Or, let's be real, fried chicken.)
Lol. I thought that was an original song so I thought I was hearing things.
@@xeycisme Hahahaha so true
I love these videos --- my absolute favorite series on Bon Appetit!
omg these are my favorite videos i love chris and how good he is at this most the time! lol so entertaining!
Valencian Spaniard crying here!!! Amazing attempt though, this has to be so difficult to do if you're not familiar with paella. Viva el socarrat!! ❤️
Chris : “saffron , f*ck”
yall shut up about him being annoying for being perceptive if i did id be like "wow, is this rice??" and think no further
I always love Chris series!
ive been binging these. i love how they never end lol
I love this series and I love Chris, but sometimes I feel they are a little generous with the scores, but really I am here for the food and cooking. Keep going Chris! Love it.
You guys should post the recipes for these dishes. The originals.
Original and then Chris’s so we can try both and judge which one is better
You do know that all the base recipes are widely available on the internet and they would be stealing the recipe if they did that?
@@MrsRen true
@@MrsRen .....so making a video of the recipe isn't stealing it? Also, putting a link to the recipe in the description isn't stealing it. Its literally giving credit. But ok.
@@ZDubsMGS They are crediting the original creator and not trying to claim that it is anything but the creation of that person. No intellectual property theft there. You said they should post the original recipes, not link to them. Those are different things.
Omg I can’t believe Andy didn’t say saffron!!!!
Awww Rhoda! I love how nice she always is. :D
I’m gonna go back to basics real quick and just say this man is insanely talented. Getting to watch him have a nervous breakdown even though he’s better at this than the vast majority of humanity is just the cherry on top.
"You kind of knew what you were supposed to do" is cold comfort. Poor Chris. 83% was extremely generous. :/
they're ALWAYS wayyyyyyy too generous with the score. it's like they're scared to bruise his ego or something.
Yeah, how do you get to 72% with so many key ingredients missing and two majorly wrong ingredients added!?
Very much so. He’s not a “supertaster”. He’s a regular cook with a medium library of flavours.
it's funny how hes always proud about his score like he nailed it. Lol. asif hes oblivious to them always grading him too high, rounding up his scores, not deducting points for lifelines, etc. I think they know if they were to actually rate him fair, he would flunk every time and the whole premise of this show would be stupid. I def. agree he isn't this super-taster they call him and the show proves it.
@@savageaxe ha. I mean the show is entertaining anyway. The blindfolded tests in the test kitchen before BA blew up proved it anyway. He's not even the best at identifying individual ingredients along the yeast kitchen staff. Regularly ended up in the middle of the pack.
But.. That doesn't mean he's not probably better at certain aspects of the process that maybe don't quite show up. He does pretty well, all things considered. Not super human. But very good IMO.
i am still just madly in love with rhoda is she an angel
I thought paella was like all about the saffron. I'm gonna call quarantine brain on that one, for Chris. :)
I love this series but I wish they were more honest for the rating. He did get some right but he missed some big components. Just saying !!
They’re always either way too harsh or way too easy!
I mean.. ya... but they are being totally subjective based on the judge. Judges aren't even there. Getting "real" ratings would just take too much time, not really worth the effort IMO. Would be cool tho!
Great job Chris! As a Spaniard I thought you were going to screw the dish but it looked super great! I hope after all of this you and your family can come and visit Spain!
i enjoy the heck out of these Chris videos. really really impressive imho.
Love this show 💛💛💛💛💛
10:55 Uh! Chris Broad (Abroad in Japan) tune
Changing my Paprika spice label to "Regular A$$ Paprika"! 3:21 😂
I'm so surprised Chris forgot the saffron!!! Not saying I could get this dish anywhere close to correct but saffron would have been the first ingredient I knew I needed if it was a paella and I've never made it before either!
Chris should get 1 ingredient reveal, each episode with no point dock, 1 ask the audience (chef team) , and 1 phone call
CHICKEN OF THE SEA YA DINGUS XD good job! great video love these :)
I love how he decided to score himself before wasting the shrimp. Just amazing!
They should give Chris original KFC to figure out the recipe
Hah yes! But he needs to be given a whole week and many tries. I'd kill for that 11 herb spice actual recipe, and I'm not usually a fast food fan.
I appreciate him not wanting to waste the food when he easily could have
This is excellent content, Paella is a simplex dish, and even Valencians struggle at the beginning with some concepts. Getting it wrong a few times is perfeclty normal
Can I just say, Rhoda's hair is on point.
Rhoda is a goddess.
she's gorgeous
No worries, Chris. If this had been me attempting such a challenge, my family would _still_ end up eating grilled cheese sandwiches. With shrimp on the side, at best.
I’m screaming where is the saffron!!!
Please start linking the masks. I seriously need that unicorn one.
I really liked this video chris really seemed like he was enjoying cooking this
I miss Chris going to ship for the ingredients- I miss his little shopping cart thing
This is old but I’m catching up on all of the OG recreations vs the new ones, so many things I miss! But I really wish Chris would go with his GUT!!! My science teacher said that to me in junior high & it’s stuck with me ever since. He tends to be right on the nail sometimes!!! Yet somehow goes completely off course sometimes ☠️😹. Like he will legit name so many key ingredients but then doesn’t write them down. 😭😭😭😭😭
Palm heel strike! The greatest tool of a chef with no ground game.
How do you miss saffron in paella?
Lol dude did not deserve an 83%, they should've docked him way more points for missing like 4-5 ingredients! Should've been in the 70-75% range easily. He tried and did well, but yoooo homie was off lol 🤷🏾♀️
I didn't want to be the one to say it. But you're not wrong.
I adore judges that are not lecturing us. Rhoda is one of my favorites.
I just love the suspense … they even have a „gourmet safehouse“ 🤣🤣
taking the chicken of the sea to new levels
Dam that comeback thouuu :D Go Chris!
Really surprised Chris missed Saffron and the Tuna, usually its so a distinct flavor and texture. But really enjoyed this episode =)
"Bad boys 2 level sequel" That's a bold statement right there! 😂🤍
This should not be an 83. Forget making paella like Chef Andres: If I ordered a seafood paella and got a paella that subbed chicken for fish I would send it back.
Also: I know why they did it, but it’s hilarious to see chicken listed under the seafood category.
Wait really? Pretty sure he put the squid in the second one.
@@Cyrribrae You’re right; he missed it the first time and I must not have been paying attention the second time. Fixed.
@@bubbledoubletrouble ya. He said it was so wrong the first time that he chose to give up and not waste some good seafood. So he skipped the squid then. He didn't forget it. But he did mess up lol
No matter what, it’s all friggin delicious!
Love these. Would like to try it myself sometime, but I wouldn't probably even reach an F.
10:48 all i can ever think when i hear this stock music is journey across japan now...
I love these!
have him do a vegan or vegetarian dish!!!
That was VERY lenient on the grading this time around.
Love it to see more Rhoda content. She is always so positiv and smiling. And props for listening to the comments about counting close ingredients. He made the stock himself and it was counted this time and not "wrong kind of stock. MINUS POINTS"
"Everything tastes like chicken" everyone ever haha
Yay this should be good!
The Tim McGraw reference at the end has me on the floor.
i love Rhoda doing vibe check on Chris
I have THE HUGEST cook-Crush EVER on Andy 😍. I just love the heck out of him
Love seeing Rhoda!
I MISSED THESE SO MUCH I HAVE TO REWATCH THEM A.L
"Socarrat: Spanish term". Ya la habéis liado
No se hacen una idea. Aquí un valenciano intentando contenerse...
"This list sucks!" Felt that in my soul lol
I am re-watching this after over a year, and I’m still shocked that Chris totally missed adding the saffron! Even if he didn’t know that it’s considered a faux pas to mix protein types in paella, how could he not even THINK about saffron?? Just gobsmacked.
How can one forget the most integral and Spanish ingredient in paella? SAFFRON!
These are so entertaining
Can you imagine if he was asked to do squid ink paella?
Chris just saying f*ck every time he messes up is a whole vibe
Me looking at the comments like: Valencianos, al ataqueeeee
He did a pretty good job. Starting with calling the dish "seafood paella". And he is quite knowledgeable. Won't let the rice to stock ratio slide, though.
So true jaaaa, los valencianos se toman muuuuy en serio el tema paella!
@@marials9245 Consulta pal resto de españoles, esos chiles ñora o como se llamen no los había visto en mi vida y se supone que son españoles xd
Más que valenciana es alicantina...
the andy facetime :'))) CRIII
It’s astonishing how Chris could not identify saffron. It’s one of the most distinctive and strong flavors. Perhaps there wasn’t enough? Or it was really crappy saffron? I can smell saffron in my kitchen for a day after using it. Well done Chris never the less
FOUND THE VIDEO I SHALL WATCH BEFORE GOING TO SLEEP TONIGHTTT
same but that's dangerous for me tho... I get hungry
The missing monkfish will haunt you
Now I've got to go watch Bad Boys II again. Thanks Chris.
Me waiting the entire episode for someone to say CHICKEN OF THE SEA 🐔🐟
3:41 “really *fishing* around”. Oh Chris
The one thing that I would call him out on is the stock to rice ratio. We usually go much higher on the stock, but whenever he wants to do that again, I would sure get a plate.