@@user-qx5nk6qg2b It did. I’m a fat guy and seeing another big guy appreciating a country because of their food heritage made me laugh and feel at home. It’s good stuff. Lol
I can't believe that I've not yet seen this video until today, but I gotta say this Paella was made exactly how I've made it on my charcoal grill. And, the socarrat you achieved is right on. Cheers!
It’s very appropriate that the auto captioning gives [Applause] to the sound of sizzling chorizo, chicken, and onion spiced w paprika and salt. Even AI knows what’s good!
Looks delicious. I was stationed TDY at Torrejon Air Base in the late '80's. I got to enjoy Paella a few times at the local restaurants. It was different everywhere I tried it and all good. It was a call ahead request as you can imagine.
I lived in Spain for a handful of years, and ate a bunch of paellas. This was a pretty faithful recipe to many Spanish paellas. I never had chicken. It was usually rabbit if it wasn't a seafood paella. While I know of authentic mixed paellas like this (sea/land), I never had one in Spain. It was always either seafood or land animals where I was. But there are no hard and fast rules. The traditional Valenciana paella is usually rabbit, and kept very simple. Up in Barcelona, you get more seafood in there... octopus, squid, cuttlefish, muscles, etc. Another common ingredient is the Spanish cousin of fava beans, which are fantastic in paella. Also, langostines in the shells are common on seafood paella. (Twist the tail, suck the head). Also, socarrat is the best part of the paella. Also called "sequito", casually. Tom, now you need to do a good authentic Spanish tortilla.
Also, there's a long tradition of men in Spain cooking the paellas over wood, just like this. You'd see it in parks. A guy would show up with his large paella pan, ingredients and some wood, and light up. It's almost like it's the Spanish version of BBQ/grilling outside. That said, the best paella I ever had was made by an abuelita in Alcoi in her kitchen.
I have eaten tons of Paella in my time...since my wife is from Madrid...Her Paella is PERFECT and always to die for....and it is better than any of the restaurants I have visited in Spain...Her family says the same thing...It's a long 2 day process for her but is never ever fails...
Omg I just wish I could see this video earlier. I just made one last weekend after referring several recipes, but I can tell yours is the best!👍👍one question, where can I get the exactly the same pan as yours? Thank you!
@@allthingsbbq on YT there is million of cowboy pitmasters with big hat and texas accent, who make bbq recipe with 50kg of plastic cheese, 10kg of sugar and 40kg of fat bacon and claim to be "traditionnal". only few pitmasters are real chefs, who understand the basics of cooking , the need of quality ingredients, and can turn bbq recipe into chef recipe; you are one of them.
Thanks for that US Spanish style kinda Paella 🥘 Just meant to say: Man you gotta grind that beautiful and expensive saffron in a little copper type mortar ans pestle before using it... 😍 Have a nice day, greets from Europe
Made paella last week on my Napolean grill, virtually the same as here but wife doesn't care for seafood so deleted it. Should make for an excellent 'party dish' with our friends. Will try some white wine next time.
Other than a gas paella burner, cooking paella on a Santa Maria grill or a kettle with a Santa Maria attachment is the way to go. It makes temperature control a breeze. For years, i used wood/charcoal in a Weber kettle with a SM attachment for paella cooking. Recently, I bought a gas paella burner for those times i dont want to deal with fire management and lately that has been most of the time.
Dad tried this on the new cooker I built him for christmas - NOTE: the heat needs to be midhigh-high to toast each of the rice grains so that the final product isn’t mush; after the grain exteriors are toasted, the grains will need to steam and cook through on medium heat
Love love love Paella, for some reason I never thought of cooking it on the grill though!.....great recipe, deff going to try this one even with my regular paella recipe....thanks' chef....."Seasoning's" greetings ;o)
This is the Yoder Smokers Flat Top Charcoal Grill. A pleasure to cook on! www.atbbq.com/grills-and-smokers/charcoal-grills/yoder-smokers-adjustable-flattop-charcoal-grill.html
@allthingsbbq - I sincerely hope you re still monitoring this video!!! :) I have some VERY special people visiting over Labour Day and I want to make this recipe. I see you have a Classic 3 KJ in the back, a do I, how would I set the KJ up to make this?
In my lifetime I’ve probably eaten 5 times my weight in paella predominately in Miami. I can’t for the life of me remember it with green beans. Am I wrong?
Chorizo is no longer a paella, and the paella is either Valencian or seafood or mixed, everything else is rice with things, although it is very good, greetings.
A real Spaniard would be disgusted! My father's from Barcelona, Spain, & you NEVER, NEVER mix land & Sea! It's either seafood OR chicken or rabbit!! 😱😱😠😠
Americans will keep emptying their fridge into a pot and calling it a paella. Don't let this disgusting stuff deceive you from how delicious really is a properly done paella.
Adding chorizo to paella was equal to making fish and chips with aubergines and duck. Paella Recipe CHORIZO NO-NO- NO !!! Being "hard pressed" to find CHORIZO in paella is an understatement. Literally none has ever used CHORIZO in paella, just because the instant the CHORIZO touches the rice it is no longer paella (You cooking Mexican Paella not Spanish)
No, it is not the national dish of Spain. Spaniards consider paella a regional dish, but from Valencia, not Andalucía. "Paella" is from the Valenciano language, meaning "pan."
Just throwing things in a giant pan, as you say, doesn't transform something in a paella. The dish you cooked has no relation at all with a paella, and it's unrespectful to call it like that. Just say "I've cooked rice with stuff" and everyone would be happy. Unbelievable!!!
Cooking on the grill doesnt mean BBQ. Just because you *CAN* cook a dish on the grill doesnt mean you *SHOULD*. This channel is called allthingsbbq. This isnt BBQ. Ive now seen too many of these gross dishes thrown on the grill from a BBQ channel. Sorry but unsubbing from this madness.
The best RUclips cooking channel by far, in my humble opinion.
one of the best
Thanks Brian. Means a lot!!!
OMG Chef Tom you absolutely nailed that crust on that rice. HOLY MOLY!!!!
That preparation was spot-on, every ingredient just treated right. It is the perfect kind of dish to marry all sorts of flavors in to one great meal.
"great job, Spain"
I laughed out loud. Lol
Really? That did it for you? 🤣🤣
@@user-qx5nk6qg2b It did. I’m a fat guy and seeing another big guy appreciating a country because of their food heritage made me laugh and feel at home. It’s good stuff. Lol
Nice buddy next time u gotta try cooking Biryani
I've wanted to do that for a long time and now I have the perfect instructions from Chef Tom - thank you again 👍👍👍
I might have drizzled a little olive oil on at the finish, but you’re talented so not second guessing. Thanks Chef. Enjoy your videos.
We have trouble nailing the socarrat. This was the first time we got it without burning it. Thank you Chef for this and so many other great recipes.
I can't believe that I've not yet seen this video until today, but I gotta say this Paella was made exactly how I've made it on my charcoal grill. And, the socarrat you achieved is right on. Cheers!
It’s very appropriate that the auto captioning gives [Applause] to the sound of sizzling chorizo, chicken, and onion spiced w paprika and salt. Even AI knows what’s good!
😱 The ever controversial Chorizo paella! 🤣🤣
This looks VERY delicious!! Thanks for sharing, friend. Let's stay connected!
¡Vaya obra de arte! I lived in Spain my senior year in College. I also had paella with Conejo instead of pollo. Just as good 👍🏻
Looks delicious. I was stationed TDY at Torrejon Air Base in the late '80's. I got to enjoy Paella a few times at the local restaurants. It was different everywhere I tried it and all good. It was a call ahead request as you can imagine.
I literally made paella last night in my new paella pan, over charcoal on my Weber kettle 😂. Great video as always Tom!!!
Everything on this channel is superb. Awesome dish + awesome cooking method + awesome instructions
Got an 18 inch paella pan for my birthday last spring, did paella a couple times over the summer in the Kamado Joe Big Joe II using the accessory rack
Well done chef Tom!
Absolutely one of my favorite dishes to cook. My 18 inch pan is just the right size for my Weber.
I lived in Spain for a handful of years, and ate a bunch of paellas. This was a pretty faithful recipe to many Spanish paellas. I never had chicken. It was usually rabbit if it wasn't a seafood paella. While I know of authentic mixed paellas like this (sea/land), I never had one in Spain. It was always either seafood or land animals where I was. But there are no hard and fast rules. The traditional Valenciana paella is usually rabbit, and kept very simple. Up in Barcelona, you get more seafood in there... octopus, squid, cuttlefish, muscles, etc. Another common ingredient is the Spanish cousin of fava beans, which are fantastic in paella. Also, langostines in the shells are common on seafood paella. (Twist the tail, suck the head). Also, socarrat is the best part of the paella. Also called "sequito", casually.
Tom, now you need to do a good authentic Spanish tortilla.
Also, there's a long tradition of men in Spain cooking the paellas over wood, just like this. You'd see it in parks. A guy would show up with his large paella pan, ingredients and some wood, and light up. It's almost like it's the Spanish version of BBQ/grilling outside. That said, the best paella I ever had was made by an abuelita in Alcoi in her kitchen.
I have eaten tons of Paella in my time...since my wife is from Madrid...Her Paella is PERFECT and always to die for....and it is better than any of the restaurants I have visited in Spain...Her family says the same thing...It's a long 2 day process for her but is never ever fails...
2 días para hacer una paella? Jajajajaja
Se va ella a matar el conejo?
I love watching u guys u r amazing chef from paddy in Australia keep rockin
Thanks for watching!
Smoked chorizo smoked paprika and smoked salt on the grill, I'm starting to think I know what chef Tom's favourite flavour is
Great Job Chef looks fantastic & I can see your enjoyment eating it.
Great job Tom, Many thanks
Thanks for watching!
Wow 😳 wish I would have asked for a paella for Christmas.
Definately making this. Thanks
Omg I just wish I could see this video earlier. I just made one last weekend after referring several recipes, but I can tell yours is the best!👍👍one question, where can I get the exactly the same pan as yours? Thank you!
Bravo! I absolutely dare any wannabe chef to attempt making a traditional Paella.
it's definitively not a paella but it looks good because you are a good chef.
Hello Karl, we appreciate the compliment. Love for you to share your paelle recipe with us, we'll definitely give it a try. Thanks for watching.
@@allthingsbbq on YT there is million of cowboy pitmasters with big hat and texas accent, who make bbq recipe with 50kg of plastic cheese, 10kg of sugar and 40kg of fat bacon and claim to be "traditionnal". only few pitmasters are real chefs, who understand the basics of cooking , the need of quality ingredients, and can turn bbq recipe into chef recipe; you are one of them.
WOW! Would like to see more shellfish recipes please!
That's actually a pretty good paella.
I love your channel but was quite worried you might americanize this but you didn't.
Well done Tom.
Legend.
This is awesome. I just got a little jar of saffron for Christmas! Now I know what to do with it!
Thanks for that US Spanish style kinda Paella 🥘 Just meant to say: Man you gotta grind that beautiful and expensive saffron in a little copper type mortar ans pestle before using it... 😍 Have a nice day, greets from Europe
On point my man
Beautiful dish!!
Oh yeah! Man that looks perfect. I think you've made this recipe the way a home cook can achieve.
Made paella last week on my Napolean grill, virtually the same as here but wife doesn't care for seafood so deleted it. Should make for an excellent 'party dish' with our friends. Will try some white wine next time.
Other than a gas paella burner, cooking paella on a Santa Maria grill or a kettle with a Santa Maria attachment is the way to go. It makes temperature control a breeze. For years, i used wood/charcoal in a Weber kettle with a SM attachment for paella cooking. Recently, I bought a gas paella burner for those times i dont want to deal with fire management and lately that has been most of the time.
😍🔥 comfort food to the MAX well done chef Tom... happy new beard🍾🔥🍻 Tom thnx for this video cant wait for the next1 stay save @ll 👊😷
That looks delicious!!!
Awesome!!
Dad tried this on the new cooker I built him for christmas - NOTE: the heat needs to be midhigh-high to toast each of the rice grains so that the final product isn’t mush; after the grain exteriors are toasted, the grains will need to steam and cook through on medium heat
Chef, it appears to me and to many people here in New Orleans that you just prepared a delicious Creole Jambalaya.
I've been waiting for you to make Paella forever. Thanks for dropping the knowledge.
youve been waiting for this from a BBQ channel? wow.
did you ever show us how you put together your vegetable stock? it’s been in a few vids and always so dark/rich, unlike any store bought.
Love love love Paella, for some reason I never thought of cooking it on the grill though!.....great recipe, deff going to try this one even with my regular paella recipe....thanks' chef....."Seasoning's" greetings ;o)
I have never had paella but this looks damn good sir happy new year to you and I really enjoy your channel
Paella is a great use for the lodge 15", though I was hoping to see rabbit enter this recipe.
Looks like the crew ate well.
Yum!
Love paella. The rice is the key, of course. I hope ya nailed the socarrat.
If i liked seafood I would crush that dish
Game friccassee please! Great vid chef 👌
This looks so delicious! Can I ask, do you have a favorite brand of lump charcoal you use?
Any all-natural hardwood. We like Timber charcoal, Jealous Devil lump charcoal, or Kamado Joe lump charcoal!
@@allthingsbbq Ok perfect! Thank you SO much for replying. :-)
Hey chef tom big fan from india. If possible can you make the peking duck and post it in the channel
We will put it on the list! Thanks for watching!
Looks great, why didn’t you do it on the Kamado?
Nicely done! I have a ceramic coated Paella pan.. Would that be safe out on the grill?
Looks really good!
What grill ate you using? That style intrigues me...
This is the Yoder Smokers Flat Top Charcoal Grill. A pleasure to cook on!
www.atbbq.com/grills-and-smokers/charcoal-grills/yoder-smokers-adjustable-flattop-charcoal-grill.html
“Great Job Spain”
It goes to show you, what began as simple food for the masses had gone mainstream, I mean like white cloth mainstream. Thanks for watching!
Did you rinse the rice before the cook?
I think you need a bigger Paella pan, just saying! Looks really good though!! Nice video
Oh sh!t... chef Tom, the Dj Khaled of the grill. Tom be like “another one “.
Chef Tom, can you make short videos covering adult drinks?
Like Cocktails Brian ? I can do some of those on my channel for sure !
Paella with chorizo is a crime, the same as putting a brisket with rabbit chicken and pig's ears.
Chorizo in paella?😂😂😂😂
That can get you arrested in Valencia,honestly
Where's all the paella nazis? Every paella video I've ever watched people come unglued screaming "that's not real paella!" 🤣😂🤣😂
@allthingsbbq - I sincerely hope you re still monitoring this video!!! :)
I have some VERY special people visiting over Labour Day and I want to make this recipe. I see you have a Classic 3 KJ in the back, a do I, how would I set the KJ up to make this?
Recipe ?
Here's the link - www.atbbq.com/thesauce/paella-on-the-grill. Thanks for watching!
cant seem to come up with anything clever to say so I just clicked thumbs up.... dont ya know.
In my lifetime I’ve probably eaten 5 times my weight in paella predominately in Miami. I can’t for the life of me remember it with green beans. Am I wrong?
The Spanish use a green bean, but not the same variety we have here. Since you can't get the Spanish variety here, American green beans are OK.
You use to say red/green/orange peppers. But then you also saying Paprika so whats the differens?
💞❤💖🤝👍👌💟💞
Don't show this to someone from Valencia
Ni de coña! (Not even as a joke)
Ya lost me at saffron 🤣
La paella no lleva CHORIZO!!!!
This one does
@@lc9072 then iis not
lol! but i love chorizo!!
@@TinyTinyMan Me too... but doesn't go in a paella.
This “rice with things” has waaaay too many things. And they’re going in the pan in the wrong order!
Clark Deborah Smith Thomas Harris Amy
Chorizo is no longer a paella, and the paella is either Valencian or seafood or mixed, everything else is rice with things, although it is very good, greetings.
What the hell is a quart?
32-ounces or .946 liter. Thanks for watching.
Angry Spanish critics, whose mamas cook their every home meal, we’re waiting for you.
That grill isn't unique if you show it to a South African, they can it a braii and they're very common over there
It’s Spain’s version of American chili. Just throw the kitchen sink in a pot...then eat
Cutting skills are sus asf
A real Spaniard would be disgusted! My father's from Barcelona, Spain, & you NEVER, NEVER mix land & Sea! It's either seafood OR chicken or rabbit!!
😱😱😠😠
What about the rest of the cook? Pretty solid?
Americans will keep emptying their fridge into a pot and calling it a paella. Don't let this disgusting stuff deceive you from how delicious really is a properly done paella.
Adding chorizo to paella was equal to making fish and chips with aubergines and duck.
Paella Recipe CHORIZO NO-NO- NO !!!
Being "hard pressed" to find CHORIZO in paella is an understatement. Literally none has ever used CHORIZO in paella, just because the instant the CHORIZO touches the rice it is no longer paella (You cooking Mexican Paella not Spanish)
Lmfao What the hell is this? And it's not national dish of Spain, it's almost central to Valencia.
No, it is not the national dish of Spain. Spaniards consider paella a regional dish, but from Valencia, not Andalucía. "Paella" is from the Valenciano language, meaning "pan."
Just throwing things in a giant pan, as you say, doesn't transform something in a paella.
The dish you cooked has no relation at all with a paella, and it's unrespectful to call it like that.
Just say "I've cooked rice with stuff" and everyone would be happy.
Unbelievable!!!
What video do you recommend?
Man....leave out the rice, or use cauliflower rice and peas and it would be keto!
Ehhh....not that many peas though.
The way you talk. You are the gayest man on RUclips.
Cooking on the grill doesnt mean BBQ. Just because you *CAN* cook a dish on the grill doesnt mean you *SHOULD*. This channel is called allthingsbbq. This isnt BBQ. Ive now seen too many of these gross dishes thrown on the grill from a BBQ channel. Sorry but unsubbing from this madness.
But paella IS actually cooked on the grill… it’s not BBQ for sure though 😅