Quick & Easy Paella - Oven Baked Sausage & Shrimp Paella Recipe
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- Опубликовано: 22 июл 2024
- Learn how to make a Quick & Easy Paella recipe! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Oven Baked Sausage & Shrimp Paella Recipe!
Хобби
Check out the recipe: www.allrecipes.com/Recipe/238588/Quick-and-Easy-Paella/
how many does this recipe serve?
So where is the recipe for the classic version you promisses at the end, Chef John? (I can't find it on your RUclips) You did have over 6 years to make it 😉
Hi. I've found that I can 'stretch' my supply of saffron by using ~1/2 of what I otherwise would have normally used, and that by grinding the saffron into a fine powder using my granite mortar and pestle. The powdered saffron "presents" more of itself to the broth and thereby adds just as much flavor and coloring as unground saffron.
Food Wishes what a beauty on sucha a video 🏆
Best wishes, Lord-Jesus-Christ com
"...you'll start doing a design, and by the end you'll give up and just start putting them wherever you have an open spot (that's just how it's going to work)..."
LOL Truer words were never spoken.
I will confirm Chef John's assertion that ladies love paella. I am a lady and I love paella, so clearly this is accurate information.
We need proof though that you're a lady.
Corinn Heathers oh look "a how original" reply. How original.
shogrran R.I.P Corinn.
yobrolps ... what?
Corinn Heathers Got shrekt.
"the world's kinkiest spice" I'm still laughing, love your recipes LOL
Fernanda Ohashi tgjgbhgifhhhjjklloui🎠🌌🎢💈🌆🌇⛪⛲⛪⛲⛲
Fernanda Ohashi gmjguh
Fernanda Ohashi to be in a relationship you
To
M not to hjg be not kl I ujm my I'm now and it's okay but the spine enough Aaliyah it's okay don't be scared at all while I'm gone you every single day when you said he's going to stay with you every night
What l
This is ABSOLUTELY the most elegant “one pan” meal I have ever done - and I serve it a lot! I add 2 cans of chopped clams (putting the clam juice in chicken broth which saves me the step of boiling my shrimp shells while adding a lovely fish overtone to the broth). I also add bacon or pancetta to the sausage to increase the fat content. It’s simply stunning looking when you bring it to the table. I do all the chopping and prep work early in the day - it makes the stove top prep about 15 minutes, the saffron sauce in the microwave, and in the oven. So easy. I LOVE this dish. Thanks Chef John - one of my favorites!!!!
Made this recipe for the first time the other day with the exception that I added chicken thighs, which I marinated overnight in olive oil, smoked paprika, dried oregano, and salt, and I used a cast iron pan instead of a regular stainless steel one or a paella pan. It was basically one of the most intense, complex, delicious dishes I've ever made. Do I care whether or not it was traditional paella? Not a single bit, and neither did my friends who ate it and thought it was one of the best things they've ever tasted.
Thanks for sharing the recipe, Chef John!
+dasilverwelshman I plan to do this too! How did you end up making the broth?
+Mehakkk Awesome! I hope you'll enjoy it as much as I did.
As for the broth, I followed his recipe, well, sorta. I used Better Than Bouillon (roasted chicken flavor) base to make the stock since making homemade chicken stock is not very practical, and I also added some fresh thyme to it. I have to say it was incredibly delicious! I only wish I had made some extra so I could drink it plane. Haha!
Let me know how yours turns out.
***** You got it! I always try to add my own twists to new recipes and so far I've always been pleasantly surprised. Granted, some recipes do require higher levels of technique, and that can't be changed or messed around with too much, but for the most part, anyone can add his or her own twists to the recipes he or she likes. It's all about creativity!
I totally agree with everything you said about cast iron skillets! The "great weapon to use against intruders" part was hilarious! Hahaha!
Cast iron cookware is simply awesome!!! I absolutely love it!!!
My best friend is getting married in a few months and he said for one of his wedding presents he wants a cast iron pan/pot that's been in his family for generations because of all the different flavors from all the different dishes that have been made in it and such. Well, I think that'd be kind of hard to come by since I don't think anyone in his family own cast iron cookware that old, but what I did instead was I bought a cast iron pan set and started using it so as to season it and build up all those layers of flavors he wants. That's kind of like having a really old cast iron pan. Haha! Hopefully it'll be well seasoned and well flavored for his big day.
Tip: After cleaning my cast iron pots and pans (with warm-hot water only), I reseason it with bacon grease. It makes the food taste amazing!!!
As for the Le Creuset pots... That's definitely on my wishlist. I just have to find the courage to spend $300 on a single pot. They're definitely worth it, though!
***** Thank you kind sir/madam! I hope he'll like the present.
And you're welcome for the tip! You can't go wrong with bacon, right!?
Thanks for telling me about the Le Cuistot brand! I'd never actually heard of it before! I'm definitely going to check it out! Do you own any of their products? How do you like it?
***** Pardon me, sir! It's hard to tell whether a hash brown with an egg and back bits on top is a male or female! Hahaha!
I did do some research on the Le Cuistot Dutch ovens after you told me about it, and just like you said, they're not cheap, but they're definitely cheaper than the Le Crueset brand. However, I read some reviews, and some of the people who bought the Le Cuistot Dutch ovens were complaining that their products are actually made in France, they're made in China :(
Thanks for the French lesson! ;)
Loved it!! I ate a lot of paella in España and so badly missed it, but all the recipes are too daunting for me.
Thank you for creating a simplified version!!! Lol chef John I love when you say, shake-a-shake-a and round the outside, round the outside, your voice is calming which I especially need in this moment of me being terribly sick. Thank you!!!
I don’t even reply to most people’s comments about how something SHOULD be done according to them. As long as the people I cook fore love my food, nothing else matters. I rarely cook dishes exactly the same way, often experimenting with ingredients. I also get lots of inspiration from RUclips videos such as this one. Keep up the great videos!
Chef John - HOME RUN - this meal was a total hit with my guests - I just happened to have saffron in my cupboard and decided it was time to use. I did add canned clams and juice to up the taste, but totally kept to your technique. Wow, easy to make, very tasty, and totally impressive on the table! As always - you are my go to guy for technique in any dish I am looking to try - yay! You rock!!!
After watching this about 10 times, and recently visiting Barcelona where I had some great Paella, I decided to try this out.
Mine came out of the oven with no visible liquid and some of the rice still nearly raw. I wonder if it's because I used the small oven on my double oven, if maybe being closer to the element evaporated the water too quickly. But I just put it on the stovetop, added about a cup of extra broth, covered for a few minutes, uncovered, and after about 10 minutes it was perfect. It even ended up with crusty rice on the bottom which was amazing!
Thanks Chef John!
I would guess this happened because you used a fan assisted oven. Most American recipes I've found online do not use a fan oven and require some temperature adjustment.
This is still one of the best dishes I've made from you, John. I've made it about 4 times and it gets better every time.
Made this tonight for company and it was a big hit with everyone! You have made paella for beginners seem easy. Thank you. The sausage and shrimp is the perfect combo. So flavorful.
Just made this and it was INCREDIBLE. Even though the pan I had was too big for the oven and had to cover it with foil and cook it on the stove top. You're a genius Chef John!
This was spot-on GREAT! I used cured chorizo and added some chicken drumsticks (with the lower joint chopped off) along with a chopped serrano pepper. It was PERFECTLY AMAZING!
I made this for dinner this turned out great I recommend this for anyone who wants to try this.
Made this for Valentines day. Added some lobster mussels and squid too. Spot on Chef John. I did use the saffron. Added one bottle of clam juice to the shrimp shells along with enough water to make the required 2 cups. Needless to say there was not a lot of conversation during dinner except for gastronomic sounds of approval. As in OMG this is Yummy, delicious, outstanding you get the idea lol. Thanks again.
I've made this recipe a dozen times in the last two years, and I'm making it again tonight. Thank you!
Give it the O-O-O-o-o-o-o-old shake-a shake-a.......
A first I thought saying this was entertaining, now its just really annoying.
I love your sense of humor hehehehe, I want to taste a dish cooked by you. you have really smart techniques in bringing out the flavors
Thanks for sharing this simplified version . I cooked for my family tonight . I followed your instructions . It turned out great . No leftovers. Thanks !
I’ve gone back to this video over a dozen times over the past 4-5 years. Simple and amazing! I add diced tomatoes!
What the hell am I doing with my life? It's 4am, my project is due in a few hours and here I am looking at this ...
LOLLLLL
2 years later and you flunked out and you're homeless. Thanks a lot, Chef John.
how's the project coming along
Five years later and after the corona pandemic, have you the answers? Hope you're well and did try out this and some other recipes 😀.
🤣🤣🤣🤣
Made this tonight and it was an experience! Never used saffron before and I'm glad my first experience with it was awesome. I love your videos and wish you all the best this year!
How can I print it
Oh my goodness thank you so much for this recipe. Made it tonight and my husband absolutely loved it. Thanks again!
I am from Nicaragua, I just love your receipes and the easy way you explain, thank you for sharing your videos, this Paella is easy and non expensive... A big hug!!! 😍🤗🤗
Best rice dish that didn't go wrong. I have a fear of rice. However, it came out great. I and others were amazed that I cooked this great dish. Thank you Chief Frank!
Thanks man you have made me the hero in my kitchen.
This is so much easier than I ever thought it would be! Delicious, incredibly so!
Brilliant!! I save ALL my shrimp shells in the freezer - never thrown them out! Gonna throw in a handful of mussels too!
Thank you for the recipe! I cooked it for my family last week, and they love it! They asked me to cook it again for them for about 2-3 times. You rock chef John! :D
You can hear him say its his own "Deconstructed Version" of paella so stop fucking crying all you Spanish people. It looks bloody lovely!
said the expert
Sgt Beansprout You *always* get this on food videos. Some pedant from the originating country of the dish will complain bitterly over something trivial. In fact, I use to have a drinking game where if someone made a banal comment using the "no true Scotsman" argument, I would take a shot. I had to stop that, though, as it nearly killed me.
***** CHEAP'o stop commenting those comments, you blocked that account, so I cannot reply, you coward troll.
Stefan Turton troll
moe s You're just annoyed because he's right.
You now have your very own folder in my bookmarks! Thank you for such fantastic recipes!
This is the easiest paella recipe I’ve ever seen and I can’t wait to try it. Thanks for sharing.
Bonus for that slick ass Eminem reference @ 4:20 no less...
Excellent idea of using the discarded shrimp shells for making stock .
Actually, this is standard technique fir lobster soup.
This guy and his delivery was super cool. There were some "hidden nuggets" in there that made you think. Love it!
Always an amazing amount of info in such short, flavorful videos! LOVE Chef John!
tq fr sharing. i just tried it for my iftar (breaking of fast) and it is so good my family loved it.
i always wait for an "ooooold shaka shaka/tapa tap " in every video and get really excited when i hear it. fun fact
I love it too . Especially the tapaa tapaa . It absolutely adds to the flavour of his dishes .
Really?
Your nature is so free-spirited that I enjoy watching.
I just tried it. This recipe is amazing, and it has delicious twists. To make the stock more flavorful, I use prawn heads.
Made this the other night, a nice recipe, came out perfect, and will add scallops and calamari next time, thanks Chef.
It's been 6 years! We are still waiting on the traditional paella recipe.
No matter how you make it someone will chime in it's made wrong.
6:08 he said himself its not correct and he'll make another video later with more ingredients and harder method
Chill out bro
Seeing how easy this version was, I now want to make it. Which of course I never wanted to because of the level of difficulty of the dish. I'm excited to try it!
Of all the food videos on youtube you are my favorite, I always compare a few others and sometimes I may include some of the other's suggestions in my final dish however, you are my base, I always return to you. Also love your quirky sense of humor. Love to you and your family.
Made this recipe tonight, with spanish chorizo, Jumbo shrimp & two 4oz lobster tails. One word comes to mind, OMG! This was so good, followed the recipe as specified. Broiled the lobster tails with a garlic butter *home made, 7 minutes @ 500 degrees un-covered *after separating from the shell and you're good to go. Can't stress enough how good this came out! Thanks Chef John.
Nice simpler version. I just scored an 18 inch paella pan at the store, so I'm looking for the all stove top method. Your videos are always produced so well. Thanks for posting this, looking forward to the full version!
Thank you, Thank you, Thank you. Followed this one to the milliliter and you scored huge ! Got a "make it again soon from all who ate". Great teaching skills on your part for a beginner student. Thanks again.
Cool and smooth piece of solid unabated transparent consequential cooking...way to go...
Just made this tonight for my valentine, and it got me everything I wanted. Thanks, Chef John! ;)
CHEF JOHN I MADE THIS AND MY FAMILY LOVED IT
WOW! This is great! Using the shrimp shells is awesome!
Made this for dinner last night and the only changes I made was to substitute chorizo for the sausage because it is what I had on hand and he said it was an acceptable substitute in the video, added lemon zest with the garlic, and added lemon juice drizzle with olive oil drizzle at the finish.
This was awesome. Super easy. Super tasty. Will make again.
making this for potluck at work!!! yummie yum
I just made this and hubby is thrilled! I accidentally cooked it a little longer on the stove and ended up with a little crunchy rice on the bottom, but still delicious!
Love paella! Have made it so many different ways. This is another good idea...Looks great!
I just made this tonight and WOW, a ton of flavor. I will definitely make this again!!!!
this guy is hilarious lol. can't wait to try his recipes
Chef John, this looks amazing! This even looked great before it went into the oven. Do you have a vid for lowcountry shrimp and grits? I'd love to see you take on that.
You always hit it out of the park chef....thanks for this one !
"Paellea Playa," LOL! I am so glad I stumbled across Chef John's videos and recipes! He brought the love back to cooking for me!
4:20 bonus Eminem cover
Blaze it.
No. Malcolm McLaren.
rai ZOR Came searching for this, not disappointed. Thanks
You win the Internet
+rai ZOR There's at least 3 other videos where he says that. Glorious!
"as Gordon Ramsay would say F*****g Paella" "saffron as kinkiest spice". Chef John you really crack me up..LOL
Thank you, thank you. You saved my life. I don’t have that long flat pan they use to make Paella. But I do have a metal pan to put inside the oven.
I just adore you & your video’s. I’ve prepared soo many meals from your recipes & for that, I thank you❤️
you always put a smile on my face : )
I'm glad to see someone using saffron. I have crocus plants that come up on the side of my house. First flower of the spring I believe. It took me 5 years to know that crocus pollen was a seasoning. I believe it takes one acre of crocus to Harvest a pound of saffron.$$$
No wonder saffron is the most expensive spice in the whole world . One of the best types comes from India .
I just made this paella and it was so yummy!!! Thank you so much!!! The shrimp broth really made it special!!!
Looks delicious I will make it thank you.
Mañana me voy a hacer unos fish & chips, receta básica, jamón serrano, pan, leche y naranjas
SrSerpiente: En la variedad está el gusto 😂😂😂😂😂😂
He entrado al vídeo porque he visto el título y he pensado: "Madre mía qué burradas hacen estos guiris con la parella. Seguro que algún español ya ha dejado algún comentario".
Aunque ya debería estar acostumbrada, años trabajando en Benidorm y viendo ingleses cenando paella y echarle ketchup... En fin...
Lo que no entiendo es como en este canal hay un video en el que hace una sopa de ajo española bastante razonable y coge la paella y se inventa todo jajajjaj
Ruth Lopez Que cotilla eres, la típica tonta idiota, viste a los ingleses poner ketchup en la paella? Mas razón para odiarnos no?
Pobre de ti, te ha ofendido y quieres hacer daño a los tontos ingleses? Pues el cocinero no es inglés!
HAHAHAHAHAAHAH THAT GORDON RAMSAY JOKE KILLED ME
Was given a 24" paella pan for my 50th birthday, love the paella no matter how it is made!
I made this tonight for my lady’s birthday. I followed your directions to the letter (in terms of the cooking). The rice on top was not quite done and three minutes on the stove took care that. Perfect. The only change I made was I used a quarter tsp of Better Than Bouillon Lobster base along with an eighth of a tsp of saffron in two cups of heated water for the broth. I have to say the flavor was amazing. Thank you for the great recipe!🙏
This has to be the most simplified version of paella I have seen, I am not criticising, I'm sure it is very tasty, we could call it a "bachelor's paella".
José García I agree with you, nothing like simplicity....🤣🤣🤣
José García or paella wannabe ;)
So how do you make a more complicated paella?
Boomer Beaer I think the stock should be added bit by bit to the rice while stirring constantly.
paela used to be just that. A simple dish of rice and whatever available. a commons people dish... Sure you can be all posh and "correct" and "traditional" about it. But the truth is there are no rules. That's what it was, just a mash up one pan meal of whatever people had..
"Everything could be perfect, but it probably will not be."
My life story.
I made this with basmati rice since trader joes didn't have arborio rice and I was too lazy to go to a second grocery store. I also didn't use saffron since it's so expensive. I have to say this was so flavorful and relatively easy to make I will definitely cook it again.
This is proof that my phone is reading my mind. I watched one of your videos yesterday and answered the ending tag by thinking "Paella". Lo and behold, what pops up in my feed today? PAELLA! 😁 Your voice is very soothing and instructions are easy to follow. Thank you.
Chef John, being a iberian peninsula native I have to say that this has more to do with Portugal's bastardized "Arroz à Valenciana" (Rice valencian style) than an actual paella. I know a few Valencians that would give you a good talking to. Anyway, it looks delicious.
Back off Chef John. Nuff said!
Can you please provide an authentic recipe?
@@sachsgs2509 ruclips.net/video/dy1o7xZjjbY/видео.html
It's in Spanish but it's captioned in English.
How about Kielbasa? its in good supply were I live since with have a lot of people of polish origins were I live!
I really Enjoy You cooking, I'm a chef for 31 years but retire for 5 Years remind me all the food that You!r making. Thanks for demonstrate all perfect recipe I recommend to all fallow American to get or buy all the recipe
Made this tonight using Italian sausage cause I couldn’t find chorizo. It is amazing! No it is not traditional but it is quick and easy enough for most people to make. Next time I’m adding scallops and mussels, maybe some chicken. Thanks Chef John!!!!
so my boyfriend told me to day about how he loves paella... and tonight im trying to make that for him ( making it right now as im speaking) .. looks pretty good soo far ! cant wait :p! thanks for posting this vid!
Marseline did he like it?? 👀
I love this dude, he's taught me alot and gave me ideas for every holiday meal on RUclips
I cook it today and it turned very tasty. Great simple and effective recipe. Thanks John you are a great cook.
We need a chef John and Gordon Ramsay collab 😂😂
+Oberscharführer Schrödinger Kind of an ignorant thing to say, but ok..
You do know that Gordon Ramsay has the most Michelin stars of any chef right?
nope Alain Duccase has 21 and Joel Roubuchon has 28
+Andrew Jackson not the most stars, but the one with most net worth and popularity
Like his famous mentor Joël Robuchon, Ramsay has a short fuse that, perhaps, has overshadowed his culinary achievements in recent years. In 2014, Ramsay famously broke down in tears after his New York restaurant went from two-star to no-star status.
He's a bitch.
Hes Jokes are PUN-isching 🤣!
Love your Videos Chef Jhon!
I've used this recipe several times. I love it
Awesome! I am a lady and I make authentic Paella. And, definitely live this quick shrimp & rice ❤️👍
you are a funny fucker hahahahah love the Gordon joke hahaha :D
F#$king Pie Ella. Is now my new catch phrase.
mugensamurai
Yeah.
Quite catchy.
Lol!!!
Wow yah. Surprised Shrimp weren't overcooked. Hmm.:)
Brit's drive me nuts the way they pronounce words! Lol.
Chef John, I always enjoy your receipies and your videos. Thank you for doing this my friend
This is insanely good and so easy to do. Another outstanding use of stock from shrimp shells.
I call it a Weak Paella.. (no mussels)
Were you not listening when he said at the end that he was doing a version of this for people who've never made it? Believe it or not most folks don't actually have a paellera, or a flame that can accomodate it. I'm Spanish too and I'd be happy to try this recipe. Having our cuisine celebrated is an honor, not a disgrace. If you're so in love with purity then never try a pizza again, because pizza in Italy is quite different from what yuo get normally. Do you think Italians should be mad?
the italian pizza is not that different and btw yes they are mad with calling salami pepperoni and many other things with this paella recipe happens exactly the same spanish arent mad just tremendously surprised with this totally different rice recipe this has nothing to do with paella is ridiculous XD
@@jalubo420 Italian and american pizzas vary pretty greatly (depending on the region you are in). I am an American, but I grew up in Italy/Germany. I love American pizza, from all regions (I haven't tried deep dish yet), but I miss Italian pizza, at least from the Veneto/Toscany regions (which is where I lived/slash spent a lot of time.)
@@DL-dj3qe you look at a pizza and you know is a pizza you look at this and you dont know what is this.
@@jalubo420 You can definitely tell what this is. I think you are being too harsh on him, remember just because someone is online doesn't mean they are not a real person with real feelings. During these crazy times it's more important than ever to be cordial with each other. He said it was a simplified version in order to learn the techniques before adding more ingredients. It may not look like what you are used to, but his dish looks great to a lot of us, and as I am sure you know Paella, and any dish really, can vary greatly not only from region to region, but from house to house as well; as it should -- as a chef myself there is nothing more fun than putting my own spin on a dish -- I actually made paella last night for my fiance (her favorite dish) and it was AMAZING!!! I did a more traditional seafood version, but I still appreciate Chef John's version just as much as an authentic Spanish version or my own San Antonio take on it. Cooking is amazing and if you box yourself in with how you think something should be you are missing out in my opinion. Just curious are you from Spain or have Spanish heritage? I only ask because of you palpable passion for paella, lol.
@@DL-dj3qe so what about my feelings? this video fooling you about paella and the guy LynxChan making a fake news in purpose, im just here opening your eyes LynxXhan is a troll . please in this times wear mask and maintain social distance. dont try to make me look bad , the viewers are the victims while this guy is wining money while he fools you lol you should thank me for telling you the truth about this dish.
Very easy and very good. Do the step with the shrimp peels --- great flavor!
I gave it a try, it came out so delicious! My husband ate twice!
Thank you for another fine recipe. I missed the step where you heat it up high before putting it in the oven because the PC was in another room but it still had used up 99% of the water and the rice was cooked through. That is probably why I failed to get the crispy rice on the bottom or edges. A great weekday Paella. On the weekend I will try the full on version. My daughter who really does not like shrimp( not overcooked shrimp) liked this. Oh I started with whole shrimp, head on and used the heads to make the shrimp stock, tons of flavor in there. Thank goodness for my local Asian market and their (only) fresh fish section.
Absolutely. Paella is a very flexible dish, so in general the answer to "can I use" is going to be yes, as long as pieces are small enough to cook with the rice. I've had tomatoe in paella before, it comes out fine. I think if you used dried tomatoes it would be even better, since the flavor is richer.
Shut up
"these are the kinkiest plants!" hahahah oh my goodness you never fail to crack me up...
Kirsikka Otokka iam kinkie to (;
Chef john, you make me laugh all the time, when I'am watching your blogs.🤣🤣🤣 stress reliever... 4:09
I have to try making that at home and see how it comes out. Thanks for sharing this recipe with us all.