Paella Recipe | Jacques Pépin Today's Gourmet | KQED
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- Опубликовано: 27 авг 2024
- Jacques Pépin takes us on a tour of the Mediterranean with this full-course meal featuring tuna carpaccio, paella, and a dried fig with Campari dessert. If you're having trouble deciding what to make for dinner tonight, Jacques Pépin's paella might be just the ticket as it has a little bit of everything: chorizo, pancetta, shellfish, rice, and vegetables.
In this episode:
00:00
00:28: Paella with chorizo, pancetta, chicken, shellfish, rice, and vegetables
3:19 Dried fig with Campari, port wine, and cayenne with yogurt - a 250 calorie dessert
11:43 How to select a fresh fish
15:00 Tuna carpaccio
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 2, 1991.
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
Can't get enough of this man. Just amazing. Chefs never had a better ambassador.
totally! i’m glad i found him here!
Absolutely true well put
He is easy and slow for TV show and understanding. Imagine how fast he could be in a restaurant service in rush hour ! 😱😱 Masterclass !
just started watching this guy and I'm 44 years old lol.... how did I not know about him sooner. absolutely a master if his craft.
Grace personified.
I love watching these older episodes for nostalgia, but also looking through a different lens than we would now. Like, California long grain rice vs bomba short grain, mixing seafood and non-seafood, and introducing raw fish to an apprehensive generation.
Also, that eye shadow lol. It was a weird time.
So cool to see just how much he teaches about every dish and its ingredients, and not just how to cook it.
Always a great lesson.
he lost his wife in 2020 and is still with us. he has a web page. i would love to see him again, just making coffee.
@@mjkay8660 so sorry about his wife. I did not know that
I'm not sure why but to me this is the ultimate home family meal. Just something so warm and hearty about it.
One of the things I love most about this man is he chops like I do. Coarse, or rough, just chop it and throw it in. Focus is on quality, not snobbery.
Great to see these past presentations and hoping our beloved chef is doing well.
Wonderful and Greetings!
Has he taken ill? I haven’t heard.
Excellent question; not sure 🤔 of answer; need to check
He is still doing well. He still does quarantine recipes.
@@makelikeatree1696 I think the comment was referring to how is he doing since the passing of his wife.
Please more of these FULL shows.
Good lord he knows his stuff. He is working on dessert as he works on main course. Making it look effortless. Us amateurs will continue with our baby steps and hope to emulate his greatness 😅😊.
I love Jacques and I''ve been a fan of his from Day One. I still use all of is tips n my own meal preparations to this vey day, several decades later. ONE thing I was a bit surprised about in this particular clip though was when he transitioned directly from handling the raw chicken to touching the figs and then other elements of the meal preparation without first washing his hands (he did wipe them however) which is something I learned about even as a KID (I'm now 64!) from my grandmother long before I even saw Jacques on television.
I agree, and not just Jacques, ive seen many prominent chefs do the same thing. Ive always thought you cant touch anything after touching raw chicken due to risk of spreading the bacteria
If you watch closely there's a jump-cut edit at the 3:02 mark. It is well done, as you'd expect from a production like this, and does a very good job of keeping the flow and appearing to remain "live" but he's drying his hands from washing them, not from touching the chicken.
I've noticed that shows today emphasize hand washing (as they should) but in these older cooking shows they edit out the non-cooking components for time.
@@kjdaughe I disagree. In the shot of him placing the chicken in the pan he’s holding the plate where they were resting. In the next shot, he is placing the plate down. There is no passage of time, they are just different shots one after another
@@dixonj41 ''Who cares? You all know the guidelines, just stick to them. I am OCD, so I clean/wash my hands often, chef JP doesn't have to tell me.
@@flarica64 I agree with you, I just have to assume I was throwing my two cents in regarding whether Jacques did or did not wash his hands in the video. I don't think it really matters that he didn't, the food he cooked here probably wasn't eaten.
IN MY VIEW
Making Paella is a dish myself a many others want to make but never make it. It looked too complicated. The simple way Jacques Pepin puts it together shows me it’s not that difficult after all. This is going on my dinner party menu list. Crusty bread, a bottle of with a little fruit & cheese dish in the side is a dream coming true.
As a Spaniard I can tell you that's a totally wrong way to make paella. Neither the ingredients nor the technique have nothing to do with a paella. I can recomend this other video from the German TV: ruclips.net/video/dy1o7xZjjbY/видео.html
So wonderful to have these episodes on youtube! Thank you KQED! Jacque Pepin is the greatest - everything he does looks so effortless and delicious.
This is a FASCINATING ESSAY on the preparation of an 'achievable' menu from appetizer through the best explanation of paella I have seen, to a subtle dessert. CLASSIC Jacques Pepin!
As a Spaniard I can tell you that's a totally wrong way to make paella. Neither the ingredients nor the technique have nothing to do with a paella. Not even the final result looks like a paella. It may taste good, but it's just another dish. I can recomend this other video the German TV did on paella: ruclips.net/video/dy1o7xZjjbY/видео.html
Total. @@kimrandom176
Dear KQED, I love these old episodes! Can you also start bringing us Jacques Pepin's Kitchen: Encore With Claudine! I loved watching that show back in the day, and it was adorable how he was teaching Claudine how to cook!
Wow! Thank you KQED! Again I am learning and salivating and imagining. Thank you chef.
Thanks for watching, Chris!
I can watch him cooking on and on
Truly the most experienced and knowledgeable chef, and such love for what he creates and wishes to share. Great to see these older broadcasts. The fig dessert was so beautful!
Best "celebrity" chef. No vanity, just simple teaching.
Maestro, with ❤ from Spain
Jacques Pepin is a legend, he is the king of all chefs! From Southern California with love💋
Was that a lawnmower that attacked that Onion? My word, the knife speed.
He is truly the best!
With all due respect and humility to the absolute and coolest master chef who has taught us all so much and has been in the kitchen for centuries... This is not a paella. This is an arroz con cosas, and with many questionable ingredients cooked in the wrong container with the wrong techniqes and wrong handling. This is not an opinion. Paella is a specific dish made a particular way. This would no doubt be a delicious arroz con cosas, if it were correctly cooked in a paella pan, but there are dozens of incorrect techniques and ingredients in this paella for it to be considered a paella. I'd still be honored to eat any of his scraps. He is old school, and this video was made a long time ago for a late 80's American suburban audience.
What a simple but hearty dish
The fish looks fantastic! reminds me of a Korean Chef that used to be here, he would make "Tuna Poke" almost like that, with cucumbers and tuna sauteed in oil and rice vinegar... delicious.
Yan can cook he is also on this channel
Did anyone else go 'WOOAHHHH' when his knife slipped on that tomato!
Pepin is the man by the way, so happy these are getting uploaded :)
I jumped when that happened. Thought for sure he was about to slice open a finger, but he never missed a beat.
It seems like the master/the studio kitchen had a dull knife. That is exactly what dull knives do.
Thank you, Master Chef Jacques Pépin . The dish looks amazing, I will try to make this very, very soon Again, thank you. We love ❤️ your videos.
Be very very safe. Take special good care. GOD BLess.
I am so glad these videos r shown on u tube. I love to see with how much ease Jacques prepares a full meal. A true professional!
Wow Portugal dessert spain main dish &italy fish salad with french skill
Commenting before the Valencians see this video hahaha
6:06 Magnificent!
What an incredible looking meal prepared by a master chef and wonderful man. Thank you so much! 🙂
Such amazing and wonderful shows. I will never forget the first time I saw this and thought "who is this guy? He really knows what he is doing!" To think that he mostly did all that in 20 something minutes... a few tv tricks but mostly from start to finish.
I ADORE READING
Jacques puts ketchup on his burgers, makes paella in not-a-paella-pan, and doesn't afraid of anything.
I have a bunch of Saffron that my cousin brought me from his travels in Abu Dhabi and damn do I want to make this now.
*isn't afraid
@@AngelusBrady it's an old internet joke to doesn't afraid of anything
@@messey12 Awful joke.
@@AngelusBrady to quote Jacques:
"Okay"
This is so wonderful! Thank you KQED!
Love Jacque Pépin.
Greetings from southcentral Texas USA 🇺🇸: fabulous ( ! ) : thank you, Master Chef Jacques Pépin; again, thank you, Master Chef Jacques Pépin. The paella recipe looks absolutely heavenly- it will be a veritable joy to try to re-create this amazing 😉 recipe at 🏡 home.
Greetings: amen 🙏 alleluia, Media Technical Support People and Staff @ Jacques Pépin, thank you; again, Media Technical Support People and Staff @ Jacques Pépin, thank you
Greetings: amen 🙏 alleluia; fwiw- although I have never been to Southern Spain ( nor visited Portugal 🇵🇹 either)?I have been to Northern Spain , the French Riviera and to The West Coast of Italy 🇮🇹 finding that the cuisines there were delightful. btw- the wines were outstanding as well- it will be an awesome 😎 treat to visit these other places in the very, very, very near future.
Greetings; amen 🙏 alleluia; it has been one question that I have been wondering about recently : how does Portuguese bread 🥖 compare to French bread?
Greetings: amen 🙏 Alleluia: GOD BLess: Love ❤️, Hug 🤗 and wishing you an amazing 😉 day! Be sure to be very, very, very safe.
I love Chef Pépin. In fact, one time I was cruising on the Oceania Riviera cruise ship while he too was on board and was in my painting class. If I had seen this video before that time, I would have taught Chef Pépin how to pronounce 'paella' correctly. Watching this video, I couldn't believe that a great chef like him was mispronouncing the word.
The GOAT
Love , love ,love seeing this legend cook
Such a huge part of my childhood was spent watching Jacques on the TV with my mother, and now watching this, it takes me back, especially now that she is gone. This brings me to a very happy place and brings me such wonderful memories. 💜💜💜💜
When I was in the Navy I had some oyster stew before we left port in Japan for the states. We immediately found ourselves in a storm. I haven't eaten an oyster since. I cannot countenance eating shell fish of any kind. Sushi? No way.
Don't get me wrong, I love chef Pépin. He is a fine cook, a better communicator, and a warm, candid presence. I absolute enjoy watching his shows.
That said, the dish he prepared today -and sure it looks tasty- is not, in anyway, a paella.
I'll always prefer this to the cooking competition shows that are now on TV. I've watched Jacques for many years and he is not only a great chef but an equally adept teacher. I like to watch Lidia too because she shows you how to make delicious non-gourmet meals. PBS also used to have a series called Great Chefs (of - name a city) and it was interesting and featured nice guitar background music by Charlie Byrd. It's difficult to find such informative cooking shows outside of PBS and Create TV, also part of PBS.
This guy would make a great chef
He had me at tuna tartare, but wrapping it in more tune!? X1000!
If you have the closed captioning on it's humorous. 45,000 Crocus becomes 45,000 carcasses!
If this is Paella I'm Charlize Theron
Simply beautiful🙏
Spanish Mexican Paella is less fatty. Definitely no Lardon! Luv you anyway Jaques!! Come to San Antonio, Texas for immersion!
Beautiful dish, but paella doesn't have chorizo nor bacon/lard/panceta
finally, someone said it. This is not a paella. It is an arroz con cosas.
I'm loving this
What a legend
Knife skills!
old school gourmet looks much better than the current ones.
And there he demystifies paella, and shows that while not simple (there are a lot of steps to do!) it can be made easy without sacrificing any thing. Don't think I have the skills to try it though!
You can do it 💪💪💪
This dish kind of reminds me of a seafood boil. Still a lot of prep but fairly simple to make.
@@friendsoftheamazonjungle
Honey it's ok. I am disabled now, so do not have the stamina to cook for as long as it takes to make this kind of a masterpiece. I just didn't want to say that so I blamed it on my skills. OK, I lied, maybe it was a pride thing, I don't know. There was a time I would have saved up the money to go do that grocery haul and do it!
Nothing to do with real paella though
@@EricVanBuggenhaut lol
Delicious
I'm now calling them "haricawt virts". That's on you Jacques. That's on you...
😋
I would call it rice with seafood but not paella please! Paella has an amazing technique! I live in the south of Spain.
Pile of pan
This is not Paella. This could be "rice with things", but not paella. Even the used pan is wrong for a paella.
and called it "payella"...
😋👍🏻 🍽
Arròs amb coses
Cuban paella is pronounced with silent l sound, PI-A-UH.
❤❤❤❤
No sweet paprika, surprised me
Where is chef??
Asparagus doesn’t go in paella.
Paella with chorizo and pancetta.., WTF!
I love J.P. the guy is the best, but this is probably the worst paella ever…😔
33.
KQED....... What an iiritating attempt of a video of the great man! Your subtitle box covers the food and pots and pans and one is left with staring at a monologue. Pls check your own work before posting it.
eso no es paella
As much as I like Jacques and his other shows, but knowing how to make a Paella, living in Spain, and seeing his hesitation, he knows it is not a Paella, no one in Spain uses "Californian long grain rice". Not back then in the times, not today, nor Provence herbs, no Thyme, and certainly no Campari or Anis. What is going on?
He worked with what he had on hand, probably should have said he was making a dish that resembles Paella a little. The rice is a long grain rice, thats fine to use.
The French really do annoy me, but then they do this and speak oh so well, and all is forgiven
i thought paella was from mexico
This is not a paella ... Chorizo?Mossels?? 😫 at best call it 'rice with stuff'
Yeah most people aren't going to have snail, rabbit & saffron on hand for the true original recipe. Calm down, there are many variations of this recipe.
@@sumyunggui8750 that was my point. People are free to do whatever they want. But just don't call it paella, because it's not. Btw snails aren't really common in paella...
@@EricVanBuggenhaut I'm aware & look up the traditional old recipe. It actually calls for snails no bs. Look it up if you don't believe me.
Jacques that is not PAELLA, it's rice with things😡😡😡😡😡😡very disappointed with you Chef. PAELLA DOS NOST HAVE THOSE INGREDIENTS.
Don't put chorizo in paella. This dude is a clown.
That dude is nasty , touches the chicken ripped the skin off and then touches mushrooms.?? Wash your hands bro..