30-Minute POV Meal: Gambas al Ajillo, Pa Amb Tomaquet, and Broccolini with Chorizo
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- Опубликовано: 17 апр 2020
- I was feeling in the mood for some Catalan and Spanish food, so I made gambas al ajillo, pa amb tomaquet, and... some stir-fried broccolini with chiles and chorizo. It all took just under 30 minutes, start to finish, no advance prep. I didn't even pull things out of the freezer or fridge until I started recording. You can do it too!
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... 
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This mans fridge is actually the ark of the covenant
Lol true I don't even bother using my fridge half the time everything just spoils in it (sucky apartment fridge) Hard to keep anything sadly. Also anything I put in it usually gets forgotten then thrown out.
I was thinking that, he is feeding 3 people 3 meals a day currently, but he has enough food to feed like 10 people 3 meals a day.
I'd be so sad to see stuff go to waste with such a stocked fridge.
@@wetpaperbag1346 when you are a cook/chef things rarely go to waste. You will re purpose things constantly and with good food knowledge you can make anything with anything, there are no recipes to follow you just make what you have and prioritize things on a FIFO basis. Today I had some bacon left over, some mushrooms and asparagus which were going to go bad, a shallot, and a little bit of cream. So I made a pasta dish with those and some herbs which was fantastic.
@@wetpaperbag1346 Bro if theres one person who doesn't waste food its kenji
Geld LOL
Kenji: "The three of us will eat this salad and that's our dinner."
Also Kenji: "Late night mac and cheese quesadilla"
He mentioned the portion control so that he can eat whatever he wants. The late night snacking is apart of that.
hahaha so true
@@confusedwhale I was wondering how 2.5 people could only eat the small portions he makes. makes sense.
I'm always surprised when he says this in his videos. Yea, I understand portion controlling but still seems like such a little amount of food for three people.
@@confusedwhale just because u portion control doesn't mean you can eat like shit especially since his portions aren't even that small
Hey Kenji, mind going through the fridge and explaining what you always keep at home? Kenji fridge essentials basically.
I definitely second this!
YES!
It'd be a 70-minute video
Yes please do this!
@@iooooooo1 I'm fine with this
You never know what’s gonna come out of that magic fridge
Lmaooo did anyone else notice on 13:56 how he was so focused on the story that he accidentally put the shell in the marinate and the unpeeled shrimp back with the rest happens to me whenever I don’t strictly focus on cooking aswell this gave me a chuckle glad it even happens to the best of us!! 😂
“I’m about to cook lunch. It’s gonna take me half an hour or so, ish.”
Video length is 30 minutes.
GOD THIS GUY IS GOOD.
"Do you guys do experiments on your kids like that" 😂😂😂
His kid is not gonna have a easy time unlearning that stuff lmao
Ahhhahaha man I was laughing my ass off
Yep his kid going to school and every other kid correcting
Anyone seen the movie Dogtooth?
Yeah. Not exactly actually funny. I was kinda like why are you doing this to your kid, even if you think it's cute and harmless... Why take a chance you really give her a complex
His fridge is absolutely packed, I wonder how he manages all of his ingredients to prevent wastage.
13:55 you threw the shell in the bowl that contains the flesh and the flesh in the bowl that contains shells
I noticed it too and was searching for that comment :)
was hoping someone else noticed this haha
Kenji: "wtf brain?!"
I do that all the time, except I usually throw the good part in the garbage...fml
Shrimp : am I a joke to you
8:21 the way the garlic peel flies into the bin lol.
“ the shrompers “ -
No one is talking about those excellent dad jokes.
please never stop making these POV videos. it's so nice to watch you cook in this format
you are informative. it's a lesson in much more than just the meal you are making
i am starting to look forward to what you will cook next! and i've got years worth of backlog to consume
6:37 waiting for Kenji to do this at 1am while his family sleeps.
Funny to hear it from the guy with the drums on the profile picture...
lmao
You know what- I think I like this series more because of the raw footage of an at-home chef. We get to see how he stores his produce and what brands he uses. Anybody with a watchful eye can learn a lot from these videos.
Totally agree. That’s exactly why I love these videos…
I dont know what any of these dishes are but I'll watch, get hungry and then go make a grilled cheese. Thanks for all the content Kenji
PASSPORT PAPIII maybe he doesnt want to make it? Maybe he doesnt have the ingredients, why the hate
At least you go make something, I just stay hungry lmao
PASSPORT PAPIII Your sunglasses are ugly, you're fat, your cooking looks fucking ugly.
Check out his recipe for kimchi grilled cheese on the Serious Eats webpage! It's surprisingly good!
20:02 this garlic is not very aPEELing
20:20 bread and garlic, what could be grater?
Stac C 20:25 the bread could be the grater
Well in Spanish you are united-statesian
When you shook the garlic it sounded like the bells that ring at bobsled or luge events at the winter olympics
the secrets out
This is a weird episode of Date Night, but ok shaquille.
the crossover the internet needs!
Teacher: shrimps
Daughter: *its shrampers*
Kenji: We have purposely trained her wrong, as a joke
I believe it's pronounced "shrompers."
watching you work step by step instead of super cut versions like some cooking shows helps me learn so much better! Thank you Kenji!
Hi there! Coming from a catalan living in a seafood area....I have to say the gambas al ajillo look great! However people around here do not go into so much troble infusing any frying oil! Lol. We just throw everything in the pan in batches and that's it! Also, the pa amb tomaquet... Totally true about the rub method but you need a very precise type of tomato to do that. It's called tomacó. I love your method too! I have done it sometimes when tomacó is not in seaso. It's aldo a method very used in restaurants when making baguette sandwiches, it saves time and money!
One trick on this one...add some oil, salt and pepper in the grated tomato! We follow you every day from barcelona ☺️
Made this tonight - just happened to have everything, including a loaf of bread I baked yesterday. Really a lovely set of dishes! Ended up using Campari tomatoes, which were a little more watery than the ones used here, but were delicious just the same.
Fun fact: My dad and most of his family are hazelnut farmers here in Oregon and they all refer to them as "filberts".
when he shook the bowls to peel the garlic, my brain released serotonin for the first time in weeks
Kenji, I'm currently studying a bachelor's degree in biochemistry and microbiology and I absolutely love your explanations of the science behind cooking. You make me want to study a food science degree for my master's, thank you so much !
One of the silver linings of quarantine has been getting to watch you cook everyday, Kenji. Thank you!
13:56 dropped the shell into the marinade and dropped the shrimp back in lmaooo
Hahaha, he fixed it at 16:52
"Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic."
--Anthony Bourdain
For those of us with disabilities that make garlic peeling difficult some days, Penzey’s minced garlic rehydrated in a bit of hot water for a few minutes is shelf-stable and surprisingly tasty. (Sometimes I don’t rehydrate it and throw it in dry at the end so it doesn’t rehydrate too much, actually, because the bit of garlic-y crunch adds an interesting texture to some things. Like little tiny crouton garlic-bombs.)
@@TrappedinSLC I get around the pain-in-the-butt of garlic-peeling by actually smashing the clove IN the peel... just a gentle thwack with the flat of my chef's knife or a bench-scraper, not enough to pulverize the clove, but enough so that the skin just slips right off. Even makes mincing the clove a bit easier... especially if you accidentally smashed too hard.
I have many culinary inspirations... one of them is the legendary Alton Brown. >w>
@@thetribunaloftheimaginatio5247 Yeah, sometimes my hands don’t want to do the part of handling things as small as garlic cloves and peels without a lot of difficulty. But when my hands are behaving I am also a fan of the squish-it method of peel loosening. :)
@@TrappedinSLC Yeah, it's the one I always go for, either that or rapidly rolling the clove between my palms. But that method tends to send garlic-paper scattering every which-way but loose... unlike the method that also lets one vent one's frustrations. But judiciously, of course... as Alton Brown has observed, "Food doesn't appreciate violence."
@@TrappedinSLC with a garlic press you don't need to peel. Just a tip that could work for you, if you want pressed/crushed garlic
Hey Kenji, love the vids brother. Appreciate you filming from home, brings an authenticity to the cooking genre which is nice to see and makes it more relatable and gives a new confidence in making me believe I can do it too. One question, can you show us what you do with your little counter compost garbage?? Keep up the good work brother. Wishing you and your family well, stay safe and stay healthy 🙏🏼
Pretty sure he would use it for composting, but he does throw kind of everything in there, so it might just be a convenient tiny trash can
Compost! The city collects it.
His videos make me feel inadequate. I'm eating peanut butter on frozen chocolate chip waffles. I'm also a cook.
I always feel like I’ve attended a class after watching your videos. Very valuable information!! Thank you for sharing your vast knowledge with us. ♥️♥️♥️♥️♥️♥️
Every video you make, I learn like 86 different things. I'm ready for the inevitable whiteboard or chalkboard and quick history lessons that will inevitably happen.
Love the videos, Kenji! Here's trick they use in the Levant when peeling garlic: peel the cloves in a bowl of salt. the salt acts as an abrasive while also drying our the moisture that causes the skin to stick. I don't have to cut the tips, and works like a charm for me. Try it and let us know! Thanks for letting us in your kitchen :)
Gotta love this man putting the food of my country on the spotlight. Great work and much appreciated!
"Microwaving is actually an effective way to blanch vegetables...." Mind blown! Thanks for the tip, Kenji! Also, thanks so much for your videos!
Kenji- I bought your book and changed the game for me in matters of technique and complete understanding of the true science of cooking. These videos are awesome and inspiring through the quarantine. I appreciate it.
I've made this gambas recipe many times. It's incredible. Super garlicky and the shrimp are perfect - must be the baking soda.
All chefs and cooking shows should be POV. I have learned more from you than just about any other cooking show. Sara Moulten gives the same good, practical advice but your videos are jam packed. Thank you.
Loving these videos, your insight into techniques, produce etc is fascinating. Thanks for all the uploads.
So glad you’re posting everyday. Great inspiration
Hey kenji love ur vids, found u maybe a week ago and already watched tons of vids, love ur POV cooking, love your facts/ knowledge, and love that you always have something to talk about so it’s not awkward
Brainstormer 617 if you really like him you should get his book, The Food Lab.
Que rico todo! Me encantan tus vídeos saludos des Barcelona,España
Watching your videos began to be my morning tradition thanks for these videos :D
i love your videos bc they are raw. no edits or cuts. it shows the whole process.
Hey Kanji--love the channel. We convinced our son to call shrimp--swumps! Hilarious and awesome.
Hey Kenji! Hearing you talk about your friends bakery in San Mateo makes me miss our home in Santa Cruz… We are now in Columbus Ohio and love watching you create your wonderful cuisines!
Best!
Jorden Weiss
This gambas al ajillo recipe has been my go to since the book came out a couple years ago. The baking soda really makes a big difference for the shrimps texture 👌 it is just so good 😊
A 30 minute long video from Kenji is what I've been waiting for a long, long time
That garlic method might not be more efficient, bit it's a heck of a good way to let your kids have fun in the kitchen!
Cooked along with you on this one today. My first time trying one of your recipes!Came out super good! Thanks for the recipe, even if I am discovering it a year later
This is such an awesome video! Thank you so much for uploading this.
Man, I miss this kitchen so much. It won't ever really be the same.
Kenji I hope you still post as regularly as you do now after the pandemic! I've learned so much from you in the last three or so weeks! haha
Tries to peel the garlic
"The garlic is not very appealing"
Rubs garlic on the bread like using a grater
"Garlic on bread: what could be grater?"
Love you Kenji
When I used to live in Spain about an hour away from Málaga they did a catalana which was the same bread you've made but with iberico jamon on it was insane great video once again now I now what I'm having for lunch tomorrow from the UK Luke
How are you so good at this Kenji? Every time I try one of your recipes it comes out breathtaking.
20:54 ha, that one second instinct to touch the pan and get the rest of the scraps out
I love these videos so much. the pov is so entertaining and nice to watch, and also really educational
Delicious dishes and great preparation, greetings from Spain
I had 2 small end pieces of an Italian boule and half a tomato left, so I decided to come back to this video to rewatch how to make pa amb tomaquet, because what else could I do with these 2 things? I made it, and it was amazing! Even loved the raw garlic rubbed on the bread, even though I’m usually a bit sensitive to it. Definitely going to keep this recipe in my back pocket!
Im from spain, Barcelon and I was so impressed when I read ; Pa amb tomaquet 😂. We eat it every day as a quick lunch.
Barcelona have to be one of my top five favorite food cities in the world
As a Canadian living in Barcelona, everyone I know would be thrilled to see you rubbing the garlic and tomato on the pa amb tomaquet, the “right” way to do it. I also grate, though. Very well done. I love watching your videos. Thank you.
enjoy your vids - always learn tips & techniques from your excellent cooking. Thx. Kenji
Mouthwatering! Thank you for the uploads
WOW! I'm catalan and I was surprised when I read "pa amb tomaquet" in your channel, I didn't expect that hahahaha
Cheers, I love your channel ;)
I learn something useful about cooking in every video.
Helichopters and pack packs...we never correct them 😂
She does pack pack too!
To live like this man is my goal in life
was furiously coming to comment that the “pa amb tomaquet” from the thumbnail was all wrong but saw that you mentioned and showed the traditional method as well as the other one! Thank you! These videos are great.
13:54 this always happens to me too. Throwing the good stuff in the bowl where it should not be and the rest in the bowl where it should be.
As Cuban-American descended from Catalonians it's always nice to see someone use the right type of chorizo AND the correct amount of garlic.
Great recipes Kenji! Greetings from Spain
I love watching your videos I always learn something
Really well done!
A couple extra tips for your pa amb tomaquet: for extra flavor, you can cut a garlic clove in half and rub it on the bread before applying the tomato. Also, what I usually do when using the grate method, is grate it into a deep plate or bowl, and mix in a bit of olive oil and herbs to taste, mix it up, and use that for the bread. Or if you are going to serve a larger meal for multiple people, you can also leave the tomato/oil/herb mix on a bowl so the loaves don't get soggy and people can put it on right before eating it and the amount they desire.
Great looking dishes. I love garlic shrimp. I will try yours next time. When I make tomato toast I make it similar to yours except I add a bit of basil and sprinkle some Ramono cherse on top.
What is this man.... i was just talking at home about gambas and garlic.... 40 mins later i receive this video!! 👍🤙🍤
Kenji: "easy 30 minute meal"
Me, who just microwaved my dinner for 2 minutes: "oh I see"
It's so reassuring to learn that Kenji starts thawing his shrompers when he starts cooking.
Learned so much today about shrimp and lobster !
I learn a lot of information watching your vids..makes me wanna get in the kitchen and just start pulling out food and cooking 😂
Looks absolutely fantastic
JAJAJJAJAJA PA AMB TÓMAQUET MY HERO. Big fan from Valencia here (Spain :))
A tip on peeling EZ Peel shrimp: Don't pull the tail first. Instead, hold the shrimp by the tail in one hand and use your other to separate the split shell from the top, sliding your thumb on one side of the shrimp closest to you between the shrimp and the shell, and your index and middle finger between the shrimp and the shell on the opposite side, which creates an initial separation. Pinch down with some angle down to the legs to separate the shrimp from the shell mass which should result in front shell and leg separation. This puts your fingers in a perfect position to grasp the shrimp meat while pulling the tail off to remove the shell in its entirety while it's still attached, making the operation a more fluid move.
This might not seem like a significant thing to most but as someone who does it often and in large amounts, it makes a difference.
He's definitely got those restaurant asbestos hands. Literally reached into into the stove to grab a bit of garlic.
you should do a small kitchen tour, you have so much stuff in your kitchen but you work like you have tons of room. I'm so amazed!
I work in a plant in Nova Scotia that process snow crab and lobsters... We rapidly freeze the lobster whole after cooking.. It's cooked, chilled in water, sorted, packed in trays and run through a sub zero brine tank before going into a blast freezer to get down to a low enough core temp to then glaze and package.
This the only channel where you can learn to make tomato toast and also how a microwave works.
Professional chef, uses frozen food, uses the microwave.
Subscribed
Nobody:
Kenji: this will take about half an hour-ish?
This: 30 minutes.
Mr. Kenji, you're a legend!
Hey Kenji, I'm from Spain, (from Catalonia), and actually pa amb tomaquet it's made by rubbing the tomato with the bread, not by making a tomato paste and then spreading it. Just for you to know :)
BTW keep up with this videos, love them!
Hi, watch the video where I explicitly say that. Thanks.
@@JKenjiLopezAlt OMG, yep just re watched the video and now i saw were you said it... so embarrassed sorry... BTW it would be awesome to also make a Spanish traditional Paella or Fideua, they are amazing!
your accent is pretty great, cheers from Barcelona
Also, original Pa amb tomaquet is just spreading the half tomato directly on the bread, without grating it, you end up with just the skin on your hand
nonetheless always amazing
@@xXJokerAtWorkXx Yeah i wrote the whole thing prior to that :(
still great though
Hey Kenji, small note. Microwaves do work by causing the water to flip back and forth like you said, but friction isn’t involved at all. Molecules moving around by flipping/shaking/bumping into each other is one way they have energy and that energy dispersing causes the food to heat up.
Friction is a macroscopic phenomenon.
Growing up in Oregon Hazelnuts were also called Filberts regularly.
The dad jokes are on point as always
Anyone else watching in quarantine ? 😀Love the daily uploads 😀
Kenji can take out anything from his fridge and would believe it that he would have it in his fridge .... Really envious fridge there
I don't really like tomatoes but I love pantumaca/pa amb tomaquet, the combination of it with the olive oil and garlic is awesome
Just found you’re channel
I like your style of cooking.
And your from the bay !! Hella cool