“Be kind to me, because this is my version of Paella” So sweet 🥰. You’re one of a kind Chef. Please consider visiting Portugal. They also have delicious food
Darren, you cheerful bright young man where have you been with all your regal royal recipes we’ve all been waiting and we’re also very lovely to see any video of yours. God bless you and thank you so much for always sharing inside and all the history behind all your videos, we really appreciate it. May God protect you and your loved ones always stay blessed.
Thank you for sharing this adaption. People have always adapted recipes to use what is available. I'm sure lots of Spanish people use different rice, for whatever reason (availability, cost, personal preference). Some people will insist it is not paella without saffron. Other people will never notice the lack of saffron. Sometimes people need to put a tasty, inexpensive dish on the table quickly, and "authenticity" is less important, and a recipe adaption like this is useful!
A lot of people say Paella is all about the rice but i would say it is all about the stock used and cooking method but this was a real winner of a dinner for sure Darren and one to be proud of!
Thank you, this looks delicious. If anyone is interested, saffron crocus bulbs can be purchased. They cannot tolerate extreme cold, but many places have a warm enough winter for them to survive outside. In colder climates, people grow them in pots , and winter them in the house or garage. But if you love cooking with authentic ingredients, saffron crocuses will bloom in autumn and give you a small amount of their magic pollen.
Thank you, perfect idea. Today I was cooking soup when I saw it was no popatos in the kitchen, I went out side, toke a plant and 6 red beautiful potatoes fell to the ground , planting is wonderful and cheap. I will see for next year get the golden polen.❤😂
Doesn't it take 4000 budding crocuses (sometimes many more) just to get an ounce of saffron? I don't have that kind of space or patience! 10/10 for those who do.
@@schubertuk A quick stroll through the Internet tells me that about 450 to 2000 threads give an ounce of saffron. But here's the part that helps us decide if we are going to grow saffron crocuses. Supposedly the rule of thumb is 2 or 3 "threads" of pollen per serving. 15 to serve 6 people Now, each crocus blossom gives you 3 "threads". There you are. You can decide if it's worth the trouble to buy and tend the plants, and dry the saffron, to have a few dishes with saffron. It would be a lot less trouble if you could simply plant them in the ground and harvest in the Autumn. I haven't been tempted much, since I dislike the idea of wintering pots indoors through the Michigan winter.
@@OrlaQuirk Fair enough! I don't even have space for 30 bulbs without sacrificing herbs I use daily - I am city bound. Saffron is only £3 a gram - enough for a family sized paella, in the UK, so I can afford the extravagance the couple of times a year I decide turmeric won't do.
When I watch you I want to have a glass of wine and some stories about your life at the palace and delicious food you have made me feel good on bad days thank you for your service in the industry and for the blessing to the royal family
The surf and turf paella looked really good. I'll bet you're one of those people who can take any ingredients and make them taste good. My Grandma was like that. Bread, dried fish and a jar of olives and voila; a delicious dinner! It's truly a talent.
Interesting. I often use a recipe from my visit to Vinaros (near Valencia) which has cuttlefish and prawns. The great thing about paella is the many variations based on the fresh ingredients of the area. My wife prefers paella mixta with peas. We love to cook it over a fire for friends and family. I am embarrassed to admit I have 6 paella pans Love your content and recipes!
Wonderful! No call for anyone to be unkind, EVER! There's a time and place for both recipes. Both are fabulous when called for as circumstances permit. Thank you for offering options.
Valencians might bash you but as an average Spaniard I’d eat it although I’m not a big fan of “paella mixta” (mixed seafood and chicken), I very much prefer seafood only paella with squid, clams, mussels and any other seafood you have around. Besides I’m long time subscriber and love your other recipes so I’m honoured you cook something Spanish 😊
We love how you make it all interesting and funny. Thank you for letting us know how to make it affordable and how not to. You have a joy that is effervescent. You made us laugh with you. Thank you. Not much makes us laugh these days.
Welcome back, oh globetrotting chef! Lovely, economical option, Darren. I would use smoked paprika and mace in place of the turmeric, and I like the addition of chorizo in paella.
You will be permanently banned from Spain if you mention chorizo and paella on the same sentence. Jamie Oliver is to blame and Valencia will have its revenge.
LOVE YOU DARREN.......YOU ARE JUST A GREAT CHEF!...........LOVELY TO THINK THAT YOU GAVE ALL YOUR TALENTS TO SUCH A HARD WORKING QUEEN! THANK YOU FOR SUSTAINING THE MONARCHY !
So glad to see you back, Darren!!! Really a great dish, I love single pan cooking, and I am going to do this the next time my kids and grandsons are here, it looks so delicious!!! Again, really good to see you again with another great recipe!!!
Darren, I made this and it was delicious. I always wanted to make it but it was too expensive and too complicated. Love your basic recipe that I can make. The flavor was amazing.
Been thinkin' 'bout you. I checked to see if I had missed any videos and no, I have not. Glad to see you. This looks delicious. Thank you so much for sharing. Hoping all is well with you and yours. Take Care.
Recipes I love are beef bourbignon and stir fry beef or chicken and a recipe from Croatia called Krostule the Italians call it Krostoli and make it differently.
So wonderful to see another video from you, Darren!!!!!!!!!!!!! Please don't go away for a long time again........OR just keep your admirers up-dated!!!! Question, please - why isn't the shrimp shelled? Is that the correct way? I always shell my shrimp...Thank you!!
nice recipe, I do almost the same version but besides chicken thighs I also add some chicken wings and before I add the shrimp I do cut in the back and deveined the shrimp and season with some paprika, oil, salt, pepper and a little Cajun seasoning, good job there
This! I’m all for meticulous authenticity when the specific goal and claim is to do an authentic dish, but there’s absolutely nothing wrong with adaptations.
I belong to a CO OP for vanilla beans and they put other things up for sale as well. I bought 20 grams of saffron for $74 and that's including shipping. They'll be offering it again next summer. Lol it looks like I'll be eating a lot of paella!
Hold the fork! Solution foe expensive paella. Facsa bomba rice Amazon. Very affordable. Afghan Saffron eBay $4;40 a gram. Ebay La Rosa smoked Spanish paprika REAL DEAL. With All due respect, you have made paella Sacriliga !
Hi, Darren, I have been watching your videos and they are really cool! The history is super-educational and the nice little anecdotes about the Royal Family are graciously told. Anyway, I have Spanish ancestry, but I'm allergic to shrimp and other shellfish (not deadly, just annoying). So, I use chicken thighs and cut-up beef or turkey sausage (Oscar Mayer is best). The genius of paella is it makes LOADS of food and everyone gets a piece of meat per serving --- i.e., if you run out of chicken, there's sausage. Usually here in the States, they use chorizo sausage, but I never liked it. And, oh, yes, the bottom of the rice is always the winner. That crispy, chicken-y stuff on the bottom of the pan is to die for! So, no worries, you aren't the only one who doesn't follow the recipe. I certainly don't and my guests wouldn't have it any other way Thanks for this!
I think that's a great Paella and I would never have thought about substituting saffron with turmeric, good trick, but I would have to take the digestive tract out of the prawns before cooking them....
The best paella I've had was rabbit. Saffron and rabbit are a-mazing. This is a nice generic rice dish but when you change the rice and remove the saffron, it's no longer paella.
Isn't it said that Turmeric is the poor mans Saffron? I do my own Milanese Risotto using Turmeric and chicken stock instead of saffron and white beef stock. This is a great recipe Darren! Thank you!
Viva Valencia! There is also a spaghetti version of paella but they're usually either fish or meat, not both; as you said, its your recipe, do as you please. Lots of old school ingredients from tarragon to pine nuts have also become so ridiculously expensive the common chef must fine alternatives.
If you can get a big paella pan, its that much more impressive when you cook it... my bro lived in valencia spain for almost a year and he makes it all the time back home w his family here in utah.
Darren’s back…wow! Okay, fun observation: this meal looks (sounds) like it is…theeeee…..original….🇬🇧…bubble and squeak!🥳!!! Just kidding! 😂😂😂! Welcome back! ❤
“Be kind to me, because this is my version of Paella”
So sweet 🥰. You’re one of a kind Chef.
Please consider visiting Portugal. They also have delicious food
where have you been? We have been hungry! thanks for the vids. love them
Darren, you cheerful bright young man where have you been with all your regal royal recipes we’ve all been waiting and we’re also very lovely to see any video of yours. God bless you and thank you so much for always sharing inside and all the history behind all your videos, we really appreciate it. May God protect you and your loved ones always stay blessed.
Agreed!
Totally agree❤
Thank you for sharing this adaption. People have always adapted recipes to use what is available. I'm sure lots of Spanish people use different rice, for whatever reason (availability, cost, personal preference). Some people will insist it is not paella without saffron. Other people will never notice the lack of saffron. Sometimes people need to put a tasty, inexpensive dish on the table quickly, and "authenticity" is less important, and a recipe adaption like this is useful!
If it's not authentic, maybe it shouldn't be called by the name of the traditional dish, maybe paella inspired rice would be better.
Winston is baaaaaackkkkkkk!!!! ❤❤❤❤❤❤❤ He gives your recipe a special touch🎉
Hurray it's Chef McGrady!!🎉❤
A lot of people say Paella is all about the rice but i would say it is all about the stock used and cooking method but this was a real winner of a dinner for sure Darren and one to be proud of!
You are such a good friend and gentleman to the food scene and keep us posted on your stories about your work at the palace
You literally (not being hyperbolic) seem like the nicest human on earth. I wish only the best for you in life!
Thank you, this looks delicious.
If anyone is interested, saffron crocus bulbs can be purchased. They cannot tolerate extreme cold, but many places have a warm enough winter for them to survive outside. In colder climates, people grow them in pots , and winter them in the house or garage.
But if you love cooking with authentic ingredients, saffron crocuses will bloom in autumn and give you a small amount of their magic pollen.
Thank you, perfect idea.
Today I was cooking soup when I saw it was no popatos in the kitchen, I went out side, toke a plant and 6 red beautiful potatoes fell to the ground , planting is wonderful and cheap. I will see for next year get the golden polen.❤😂
Doesn't it take 4000 budding crocuses (sometimes many more) just to get an ounce of saffron? I don't have that kind of space or patience! 10/10 for those who do.
@@schubertuk
A quick stroll through the Internet tells me that about 450 to 2000 threads give an ounce of saffron.
But here's the part that helps us decide if we are going to grow saffron crocuses. Supposedly the rule of thumb is 2 or 3 "threads" of pollen per serving. 15 to serve 6 people
Now, each crocus blossom gives you 3 "threads". There you are.
You can decide if it's worth the trouble to buy and tend the plants, and dry the saffron, to have a few dishes with saffron.
It would be a lot less trouble if you could simply plant them in the ground and harvest in the Autumn. I haven't been tempted much, since I dislike the idea of wintering pots indoors through the Michigan winter.
@@OrlaQuirk Fair enough! I don't even have space for 30 bulbs without sacrificing herbs I use daily - I am city bound. Saffron is only £3 a gram - enough for a family sized paella, in the UK, so I can afford the extravagance the couple of times a year I decide turmeric won't do.
@@schubertuk glad to be of service! I adore the internet, so full of information!
When I watch you I want to have a glass of wine and some stories about your life at the palace and delicious food you have made me feel good on bad days thank you for your service in the industry and for the blessing to the royal family
I will say, deveining the shrimp would have been a plus. But I do agree on adding as many meats as possible and looks amazing!
Better to cook shell on!
@@user-eq5me6ob5e I admit that I, too don't always devein my shrimp. But I have seen that you can do it even with the shell on - with a toothpick.
@@natviolen4021 "We're talking micro surgery!" Come to think of it, maybe a syringe with water thru the outdoor would work !
@@user-eq5me6ob5eI devein and leave shell on, it’s pretty easy to do , particularly if they’re larger shrimp. I do it when I make a shrimp curry.
The surf and turf paella looked really good. I'll bet you're one of those people who can take any ingredients and make them taste good. My Grandma was like that. Bread, dried fish and a jar of olives and voila; a delicious dinner! It's truly a talent.
Interesting. I often use a recipe from my visit to Vinaros (near Valencia) which has cuttlefish and prawns. The great thing about paella is the many variations based on the fresh ingredients of the area. My wife prefers paella mixta with peas. We love to cook it over a fire for friends and family. I am embarrassed to admit I have 6 paella pans Love your content and recipes!
Yes, paella pans are super cheap so it's kinda hard to help it. You need the exact right size for your whatever your guest count is
Much obliged, Chef Darren! Blessings and Joy to you and yours! 🤠
So wonderful to find you in my feed again. Cheers!
Looks so delicious and I love one pan dinners. Thank you Chef.
Nothing more delicious than crispy browned rice on the edge of the pan.
Its called “socarrat”
And it's at the bottom of the pan, the hottest side of the pan as it's not cooked in the oven.
Wonderful! No call for anyone to be unkind, EVER! There's a time and place for both recipes. Both are fabulous when called for as circumstances permit. Thank you for offering options.
Excellent! Thanks and love from South Africa 🙏🙏🙏🇿🇦🇿🇦🇿🇦🇿🇦
Valencians might bash you but as an average Spaniard I’d eat it although I’m not a big fan of “paella mixta” (mixed seafood and chicken), I very much prefer seafood only paella with squid, clams, mussels and any other seafood you have around. Besides I’m long time subscriber and love your other recipes so I’m honoured you cook something Spanish 😊
I had no idea that this recipe existed. Thanks to you, I just made it and the family loved it! Thank you! I look forward to more of your videos.
We love how you make it all interesting and funny. Thank you for letting us know how to make it affordable and how not to. You have a joy that is effervescent. You made us laugh with you. Thank you. Not much makes us laugh these days.
Welcome back, oh globetrotting chef! Lovely, economical option, Darren. I would use smoked paprika and mace in place of the turmeric, and I like the addition of chorizo in paella.
British people adding to chorizo to paella is literally a meme here in Spain so it's best not, and besides It's gross.
You will be permanently banned from Spain if you mention chorizo and paella on the same sentence. Jamie Oliver is to blame and Valencia will have its revenge.
Step aside Charles, Chef Darren is back! Long live the king!!!!
LOVE YOU DARREN.......YOU ARE JUST A GREAT CHEF!...........LOVELY TO THINK THAT YOU GAVE ALL YOUR TALENTS TO SUCH A HARD WORKING QUEEN! THANK YOU FOR SUSTAINING THE MONARCHY !
Keep on going, dear Chef! Always such a pleasure to see you! Greetings from Houston TX! 🥂😎🎉
Hope you had a amazing vacation Darien and glad ur home safe and sound 🩵🩵🌞🌞
So glad to see you back, Darren!!! Really a great dish, I love single pan cooking, and I am going to do this the next time my kids and grandsons are here, it looks so delicious!!! Again, really good to see you again with another great recipe!!!
We have made paella many times. Yours looks terrific and very easy to do!!
Darren, I made this and it was delicious. I always wanted to make it but it was too expensive and too complicated. Love your basic recipe that I can make. The flavor was amazing.
Looks amazing! Cannot wait to prepare it. Thank you for the recipe.
Been thinkin' 'bout you. I checked to see if I had missed any videos and no, I have not. Glad to see you. This looks delicious. Thank you so much for sharing. Hoping all is well with you and yours. Take Care.
Thanks a ton, Sir! It looks so yummy so I will prepare this over the weekend. Good luck!
Looks so beautiful Darien you make amazing meals into a work of art 🌞🌞🌊🌊
Greetings from the Midwest, USA Chef Darren, this looks so yummy adding it to my chef Darren recipe file. Thanks, and have a great rest of your week.😊
Fabulous chef 🧑🏼🍳 I adore your dishes , your voice and your stories . Thank-you Sir 🤍
Esa paella is so good, i love the change you did.
Love you cooking ❤
I love paella it is so delicious and fresh and all the flavors are amazing 🩵🩵🌞🌞
Yay, Winston is back. Welcome back, Darren.
TY so much for this great recipe. Blessings forward.
Beautiful and yummy❣️❣️❣️ Thank you for sharing with us🥰
Love paella but it can be a beast. This is an amazing recipe and I'll be trying it soon. Thanks so much!
Recipes I love are beef bourbignon and stir fry beef or chicken and a recipe from Croatia called Krostule the Italians call it Krostoli and make it differently.
❤going to try that this weekend. I love paella.
Glad to see you, Chef learned so much from you. I wish you could post every week. Thanks, Chef.
Hi darren ❤️ from sydney 🇦🇺
This looks fantastic - totally trying this!
tumeric is my secret when making sauteed, roasted or mashed potatoes, absolutely incredible spice!
So wonderful to see another video from you, Darren!!!!!!!!!!!!! Please don't go away for a long time again........OR just keep your admirers up-dated!!!! Question, please - why isn't the shrimp shelled? Is that the correct way? I always shell my shrimp...Thank you!!
That looks delicious. I will be making that for dinner this week.
Finally a new video!
Always worth waiting for.
@@tomfurgas2844 Of course. I was just worried bro. 🧑🍳
Nice to see you back.
Hello it's been a while regardless it's just so good to see you do videos again. ❤
Glad to see you back on youtube
Yay! So glad ur back missed ur videos ❤😊❤
nice recipe, I do almost the same version but besides chicken thighs I also add some chicken wings and before I add the shrimp I do cut in the back and deveined the shrimp and season with some paprika, oil, salt, pepper and a little Cajun seasoning, good job there
Love your paella video. You are such a delight to watch.
Thank you for an excellent video Darren. In 2024, it's about time the "it's not authentic" nonsense stopped.
This! I’m all for meticulous authenticity when the specific goal and claim is to do an authentic dish, but there’s absolutely nothing wrong with adaptations.
Love your recipes!!!
Great to see you back 😊
Mr mcgrady in the house !! Lets get cooking ! :)
Very nice and beautiful ❤❤❤❤❤Thank you ❤❤❤❤
I belong to a CO OP for vanilla beans and they put other things up for sale as well. I bought 20 grams of saffron for $74 and that's including shipping. They'll be offering it again next summer. Lol it looks like I'll be eating a lot of paella!
I almost lit a candle 🕯️ in your memory😉! You are not allowed to leave us that long again… now chop chop!
Yummy 😋 😊❤
Hold the fork! Solution foe expensive paella. Facsa bomba rice Amazon. Very affordable. Afghan Saffron eBay $4;40 a gram. Ebay La Rosa smoked Spanish paprika REAL DEAL. With All due respect, you have made paella Sacriliga !
Hi, Darren, I have been watching your videos and they are really cool! The history is super-educational and the nice little anecdotes about the Royal Family are graciously told. Anyway, I have Spanish ancestry, but I'm allergic to shrimp and other shellfish (not deadly, just annoying). So, I use chicken thighs and cut-up beef or turkey sausage (Oscar Mayer is best). The genius of paella is it makes LOADS of food and everyone gets a piece of meat per serving --- i.e., if you run out of chicken, there's sausage. Usually here in the States, they use chorizo sausage, but I never liked it. And, oh, yes, the bottom of the rice is always the winner. That crispy, chicken-y stuff on the bottom of the pan is to die for! So, no worries, you aren't the only one who doesn't follow the recipe. I certainly don't and my guests wouldn't have it any other way Thanks for this!
Love ya Darren, keep it up! Missed your vids
😊Thanks for the recipe!
Очень вкусно все, что вы творите. Спасибо вам сердечное.
I think that's a great Paella and I would never have thought about substituting saffron with turmeric, good trick, but I would have to take the digestive tract out of the prawns before cooking them....
That. Looks. FABULOUS!!! I will be trying this soon!
Wow....amazing looking dish! Thank you so much Darren!
You made me hungry.
The best paella I've had was rabbit. Saffron and rabbit are a-mazing. This is a nice generic rice dish but when you change the rice and remove the saffron, it's no longer paella.
Mouth-wateringingly delicious!!👍👍👌👌😋😋❤❤
Beautiful Chef. I can do this!
My wife is Spanish, when we lived in the USA she would use rissoto instead of bomba rice. It's pretty much the same thing but a lot cheaper
That looks great and seems to be simple to cook. Thank you.
YUMYUMYUM!!!
Isn't it said that Turmeric is the poor mans Saffron? I do my own Milanese Risotto using Turmeric and chicken stock instead of saffron and white beef stock.
This is a great recipe Darren! Thank you!
Awesome preparation, love your recipes
Great recipe!
Love your version, more please!
It looks delicious!
Viva Valencia!
There is also a spaghetti version of paella but they're usually either fish or meat, not both; as you said, its your recipe, do as you please. Lots of old school ingredients from tarragon to pine nuts have also become so ridiculously expensive the common chef must fine alternatives.
You're probably thinking of fideuá, but it's not spaghetti, more like very short and thin curved macaroni.
Missed you Chef
Looks great! Thanks for sharing the recipe.
This looks delicious, nice to see you back 👍
If you can get a big paella pan, its that much more impressive when you cook it... my bro lived in valencia spain for almost a year and he makes it all the time back home w his family here in utah.
great dish..... Winston is jealous
D-Mac,
Looks good to me.
Looks amazing! Definitely going to try this. Thanks sir
Good stuff, Darren. Looks delicious!
Darren’s back…wow! Okay, fun observation: this meal looks (sounds) like it is…theeeee…..original….🇬🇧…bubble and squeak!🥳!!! Just kidding! 😂😂😂! Welcome back! ❤
Looks amazing!! Looks mouth wateringly delicious!
Would you ever cook Paella or other Mediterranean dishes like this, for the Royal Family?
Please more videos!!!
That looks delicious
I cannot wait to make this
Wonderful recipe. 😊
I made the dish, amazing!