Do you need a paella burner? Garcima Paella Burner: Review & Valencian Paella
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- Опубликовано: 2 авг 2024
- Shop for this Garcima: amzn.to/3QewKq2
Uncle Scott shows how to make paella as we review this Garcima Tabarca Set from Spain, which includes a 20" carbon steel paella pan, paella burner, and stand. Is this the best paella burner set for your money? Find out as we show how to cook authentic Valencian paella (or at least as close as we can get in Utah).
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Great effort! I live in CA but have this burner and the same size pan and am working on my Paella as well. I can tell you've studied what the Spanish actually put in Paella Valenciana (the green and butter beans confirm it). I was on a business trip in Valencia last month and had Paella 3 different times and talked with many Spaniards about it. They were HORRIFIED of the idea of putting chorizo in the Paella, it's never done, at least in Valencia. Another interesting thing for Americans, Paella is never eaten at dinner (10pm in Spain), but at "Comida" (3pm or so). The absolute best Paella I had was served at a company lunch, and they served some garlic aioli and fresh lemons with the Paella. The aioli took it to another level and I recommend it as a topping. Thanks again for the great video.
Thank you for reviewing this setup. I have decided to buy it.
Looks really yummy!!
Love how the Spanish season pans.
Wow! Great recipe, great pan. I've got to get one of them burners.
I love having dedicated equipment like this.... makes cooking more fun.
Great job
Delicious!
Oh yeah!
Very impressive. I think I will get one of these.
I love mine... big fun to make a paella!
That setup seems perfect ! In a traditional U.S. kitchen we just don’t have the things necessary to make a traditional paella. I’d definitely buy that burner/pan combo. On a sidenote paella is a lot like jambalaya that we cook on the Gulf Coast.
Where are you on the Gulf Coast/ When I was little we used to spend a good deal of time in Golf Shores, as my grandparents retired there. I don't know much about jambalaya but I hear people say it is very similar to paella.
@@UncleScottsKitchen Ironically I live in Mobile. Gulfshores is in Baldwin County on the East side of the bay and Mobile is in Mobile County (very original 🤣) on the West side of the bay. Definitely research some jambalaya recipes. I even think your paella pan and burner setup would be good for making jambalaya. The cooking technique used to make jambalaya is the same as paella except some people cover the pan to finish the rice in the final step. Obviously that isn’t completely necessary. Look up a jambalaya recipe in a cookbook called The Gumbo Shop. That cookbook is named after a restaurant with the same name and is a great cookbook if you ever want to cook anything Cajun. Anyway, since you like paella you will like jambalaya too.
You did good Scotty, as with all of your videos.
I have a Mauviel 40cm paella pan and Lodge 17in cast iron with 2xD handle skillet which I use in a Weber kettle with charcoal. Adds that smokiness to the paella.
That's a great point.... the one thing the burner lacks is an easy way to get some of that smoke flavor.
Great video
nice job, the set up looks really good.
It's pretty sweet... taking it camping this weekend and going to try paella for a crowd. Slightly worried about my soccarrat!
@@UncleScottsKitchen eventually you’ll nail that too.
When you said "socarrat" I knew you'd done yer due diligence. Yummo.
I've been trying to learn... been making it for about a year now, skills are improving but I still make mistakes.
@@UncleScottsKitchen Same here; I checked out the rig you used and it looks like a bargain. Cheers!
Well executed! No leftovers is one of the highest compliments to a cook sometimes.
What apron/smock are you wearing in the video?
"Eatin' speaks louder than words," as Andy Griffith once said! My apron is one of a kind that my mother-in-law made me for Christmas about five years ago.... fits my big and tall size well.
What a perfect demonstration! You walked us through it so good as could be expected. I love how you give your thoughts and opinions about it as you work. Great video, keep up the great work. Just a thought, what about showing how the pan cleans up? I would like to see how easily it cleans up and how you go about cleaning up the pans and appliances that you use.
Good idea... I will show that in the next Pancast! Thanks for the compliments... you'd probably be more impressed knowing my mother in law was lurking about and could go out on the deck at any moment.
@UncleScottsKitchen Mother in Laws are great! Lol, no, I really love my mother in law. She's an old school type lady, but I made her an Aeropress coffee and she loved it! She's the type who thinks her way of a percolator coffee is the best, but I proved that my way was better!
A win for us men!!👍👍
Great video! Can you tell us where you got the red tray you used for food prep? Thank you.
Damn, I’ve been following this channel for a while. The kid is all growed up!
I have to ask: why didn’t season the pan beforehand?
For some reason, and I don't know exactly why, people seem to not worry at all about seasoning paella pans, unlike the frying pans where we obsess over seasoning. It may be because paella uses tomatoes and they are acidic and would eat it away anyway, or maybe no one is trying to slide an egging a paella pan. Not sure!
Hi, love your videos and learned so much on carbon steal thanks to you. I was wondering if you could advise if the lodge 15 inch paella pan would fit this burner? Ideally I would like both burners to cover the pan entirely and not just use the small one. And also what model of burner is this one? Thanks!
That was pretty much identical to the way I do the paella, stock before rice and no chorizo.
Superb job.
The chorizo seems to annoy people from Spain. There is some chorizo that is like a drier/harder salami (not exactly but kind of), but locally, I can also sometimes get fresh pork chorizo that is like a brat. Not sure what the Spanish would think of that.
@@UncleScottsKitchen we get a few types of chorizo here in the UK, the dry firm cured stuff that you can just slice and eat (and also cook with) - this is typically available in a spicy or sweet style depending on the pimenton (smoked paprika) used. He other one is the raw cooking chorizo that is slightly softer and needs to be cooked all varieties are in a sausage shape.
I believe over in N America you can also get the Mexican style which is far looser and crumbly.
The uk chef Jamie Oliver once caught the wrath of the Spanish community using chorizo in a paella, apparently it just does not belong in there despite it tasting delicious.
Wow, what a great demonstration of this cooking set up, and as far as the Paella goes.... What an interesting dish, I appreciate you exploring this Spanish dish, and the attempt at being authentic as possible, I think I like the base ingredients of this dish, and I was doing pretty good until you got to the lima beans... :-) lima beans are somewhat of a childhood trauma when it came to dinnertime. I eventually found a method to consume them, but my dad still got upset that I wasn't eating them. ( they look like little pills, so add a glass of water... And situation solved ).... Anyways so much for childhood dinner traumas. I have looked up some variations on this Spanish dish, and I'm going to look into creating them. As far as this particular burner set up goes... I like what I see, I hope that you can find some more food creations that can be made using the set up, I am open to anything, just so the usability can be more than just one single dish, we could use your help on its versatility. What a wonderful product, and thank you for the little bit of history lesson and the demonstration. 🙂 P.S. I am curious as to why we didn't do the typical seasoning process.... You commented that the pan is made of carbon steel... Or is this necessary ? I think you may have concentrated more on the dish than, What we typically do, Which is to concentrate on the performance of the cooking surface or the pan. I'm sure over time we will cover this in future videos.
Thanks for the comments and hope you are over your childhood bean trauma... ha! I will talk about the seasoning in the next Pancast. The Spanish don't seem to worry as much about seasoning... we slide eggs and like nonstick carbon steel, but they use tomatoes and I think that prevents much seasoning from building up, but I am not 100% sure. It's a fun dish to try, and even if it isn't 100% perfect, still delicious.
Scott, you live just minutes away from procuring your own FRESH rabbit. Lots of huntable national forest very close by with lots of snowshoe bunnies (actually a hare). Short trip and a wonderful experience for your son.
I might go complete Elmer Fudd...
Looks delicious! Appreciate your sacrifice making paella in 105°F heat. As you perfect your technique is there any chance you'd pass on some of the best tips for making it that you've received? I'd like to make an attempt at a small, two serving version.
Paella is a good thing to make while standing on the porch drinking beer...
What’s the BTU of the burner? You think that setup could sub as an outdoor griddle if needed?
Can you please review Garcima Linea Profesional Pata Negra paella pan? Can it be seasoned prior to use? How important is burner btus and diameter relative to paella diameter? Thanks!
So with these type of pans does it make sense to season the pan the traditional way like other carbon steel pans or would the seasoning come off it when you deglaze it?
James May!? Haha
Great Vid! Subscribed
If you have to look like someone from Top Gear, at least it isn't Clarkson.
@@UncleScottsKitchen I meant no offense my friend.
As a Spaniard, really good effort, Scott. Congrats!
I wonder if you have ever heard of "fideua": it´s basically a seafood paella... with NO rice (And my personal favorite).
Just in case, here I leave you a link from Chef Amadeo, a very good cook from Valencia who teaches paella and other traditional dishes (In Spanish, but you can clearly get an idea): ruclips.net/video/eWkV0m9H4L0/видео.html
Best!
Tabarca is an island close(ish) to Alicante
AHA! Thank you very much! I had run it through. translator but it didn't recognize it.
Spanish olive oil is my favorite kind to buy.
I never knew there were so many olive trees in the world until I visited Spain one time,
@@UncleScottsKitchen can you tell a difference in the different countries production? I never noticed too much with the Greek and Italian options. Spanish olive oil tastes lighter, possibly sweeter and, and to me it seems to enhance the flavors more of what I am cooking.
What's crazy is that sometimes the country you see on an olive oil label might be where the oil was processed and packed, but the oilives themselves may have been imported from another country. So some "Italian" olive oil might actually be made with olives from Spain or wherever. If you want to lose all trust and drive yourself crazy, read that Extra Virginity book!
Hello Scott looks DELISH! Here is a tip for your tomatoes and onions. Run them though a meat grinder with the small plate. also great for salsa. Also try adding chicharron "deep fried pork belly" so good.
I have never tried the meat grinder on veggies, but who knows? More pork is always good!
@@UncleScottsKitchen I got this from a friend who owns 4 Spanish restaurants if to small use larger holes on your grinder.
Your paella will talk to you during the soccorat stage. Listen for the pops and cracks. After two or three cooks you'll know the sound of the paella cooked to the level of soccorat the YOU like. This is usually the same every time when you have a setup like you have with even heat. When cooking on the stove you will almost have to cook in quarters of the pan listening for the sound you want.
Great info. It doesn't show in the video but I had a little too much liquid and my rice was on the verge of getting overdone, so I tried the soccorat about two minutes too early. I figured that was better than mushy rice though. First try in the big pan... always getting better though.
Freshly pressed white shorts vs Paella. Brave man. Love your stuff on pans. Knives - best leave that to others.
Fair enough! Always learning though...
Is there anything to stop the pan sliding off the burners ?
Nice skirt 🫣😂
I don't think it will slide off unless you were to bump into and knock it over, so pretty much just fear of dumping boiling liquid on bare feet on the deck!
@@UncleScottsKitchen cheers , Scott.
ATB from Scotland
Hombre comparado con lo que se ve fuera ; esta no esta mal .
Chicken thighs are always a good substitute. Rabbit is available to purchase online, or at stores like Sprouts, some Whole Foods markets, and Central Market. BTW, looking good. Lose weight?
I just checked Whole Foods' website and you are correct, they have rabbit, But it looks like it's $40 or so, so I don't want to become a peasant by making peasant food! Ha! Yes, thanks for noticing I lost some weight. down 33 pounds... two days a week I do intermittent starvation (I mean, fasting). Burns right off!
#chefjamesmakinson
I would have torn that food up even if you stopped adding ingredients with the paprika. Just the chicken, sausage, onions, garlic salt peppers and paprika! 😮💨
I’ve never had paella but it looks good!
With all those bunnies in Congress and in the Senate, you’re telling me there aren’t rabbits to be had in the U.S. ? 🤣🤣🤣🤣🤣🤣
Unc, you gotta eat your food on camera and review what you are tasting. BIG pet peeve of mine on YT/ LOOKS good but, c'mon, man.
I look away when I see people chew! I will see what I can do in the next one...
What happened to the saffron? Didn't see it go in. Paella without saffron isn't paella. It's merely arroz con cosas ("rice with things"). Thanks.
what is the best way to add it to the dish? i've seen Spanish recipes which call for blooming in broth/white wine/water after crushing the threads with mortar and pestle, and I've seen people add the threads whole after searing the meat.
It was in the vegetable broth as mentioned.
The saffron I had added to the stock. It's probably more proper to toast it and let it steep in a half-cup of water first, but I just added it to the hot stock to save a step because there were too many things going on trying to cook and do a video and I had my in--laws lurking about. :)
This has been our go to recipe for Paella for a couple years. ruclips.net/video/HEKMnKJrduo/видео.html
Would love to try it on the 2 burner stand!
Love ATK... maybe some day USK will be an empire as well! ha!
No skrimp? No fish? No saffron? No onions?
I've been making paella for years, I have a similar sized pan and a really big one for an open fire (very challenging to control the heat but fun to do). I don't get caught up in too much authenticity, I like chorizo, so I put it in. I put more non-rice ingredients than would be traditional. I like this video as my baseline though: ruclips.net/video/KaOl0yH1-LY/видео.html
I really want to try the open fire at some point, but I need to get my regular skills a little higher first. Managing a fire while doing a cooking video would be a real skill to have.
@@UncleScottsKitchen When the bottom gets too burnt you just confidently tell them it's the socarrat... :D
Don’t need to use onion in traditional paella. And pork is not an ingredient you add. Put grated tomato in before the paprika or you risk burning it and making a bitter taste.
I am amazed you can’t get half the right ingredients in USA…I thought you had lots of choice there.
In a major city you do, but in lots of suburbs and rural areas you don't
@@UncleScottsKitchen I am still surprised. I only live in a small town and we can get all of these things. Maybe it is just a European thing. Anyway, keep it up!
You just killed the paella, you cannot use pork, never!. if you dont have rabbit, just chicken. In Valencia is always made with just chicken and rabbit is not mandatory but nice addiition. Very close though, still lots of watching and learning before you can make a real one. Some of the steps are missed up, but I certanly know that for the looks that rice may taste really good. We have many times in Valencia where we cook rice just like you had but we dont call it paella.
Great comments and I am still working on my paella! I did get an email from someone else in Valencia that said it was OK if I use some chorizo... always controversial!
@@UncleScottsKitchen my grandmum had a paella restaurant in Valencia for over 20 years. Whoever told you about the chorizo had not idea. We do put chorizo (from Spain) in the rice cooked in a paella pan, but again we dont call it paella. Please keep going as I said you are pretty close to do the real deal. Cheers, good job. You definitively cooking the same way Spaniards cook rice, more or less. I am glad though you are not attempting a paella from Mexico, lol
Thanks Uncle Scott now I have to buy another pan to put in the kitchen for the space I don’t have !!
No telling how many marriages I have ruined!