This is a specific method for cooking paella over a 22" Weber kettle. We used the 20" pan and ended up using 7 1/2 cups of stock. It easily served 15 people.
This was one of the best Paella videos that I've run across. You are great on camera, very relaxed, and explained everything. Thank you so very much!!!! And yes, I enjoyed the music too!!!
Thank you John. The Spanish paella does not have sausage or chorizo. To improve the seafood flavor, you can add a few sea scallops when you put in the shrimp. What did you use, charcoal? We made one at home with orange wood and charcoal. We used four aluminum-foil wrapped bricks to elevate the rice after the first 10 -12 minutes, so the 'socarrat' wouldn't burn. It came out delicious.
Thank you John. I followed your guidelines to make paella for my family on my new Weber kettle on Christmas Night. They were very impressed. (We had a whole lot of traditional food as well!).
This video should have many many more views. The best recipe in youtube, great video. I've done this twice and it's always super tasty. My guests are amazed every time!
Made a very similar recipe after watching your video. All my guests loved it. Many thanks! Was surprised to see this is your only video. Super informative, well made and you seem very natural in front of a camera. Feel encouraged to do more :-)
Used your method. Is made an amazing dish. Only difference I did not have The proper pad The proper pad. But I used a huge cast iron skillet that I have that I can't use on my stove because it's too big. And it did an incredible job
Thank you for this really cool video! I always wanted to use the Barbecue for an even fire as the paella skillet is too wide for the oven top burner. I add some cut squid and calamars, and also some scallops at the end….
En España decimos: Eso se parece como un huevo a una castaña. Sr John, la paella no lleva salchichas, chorizo, pimiento, ni chopped¡¡¡¡ Para darle color se utiliza papikra y colorante alimentario, q pueden sustituir por cúrcuma. Google traslator: In Spain we say: That looks like an egg to a chestnut. Mr John, the paella does not contain sausages, chorizo, peppers, or chopped¡¡¡¡ Papikra and food coloring are used to color it, which can be replaced by turmeric, curcuma
Èl está usando azafrán y en cantidad más que aceptable para color y sabor. El colorante sería la versión barata y no hubo necesidad en ese caso a mi juicio.
Paella is one of my all time favorite dishes and I’m a total paella snob. I’ve tried variations with good success. You sir know what you’re doing. I would stick with chorizo though. The spices add so much to the taste of the rice.
Inspired by this Paella recipe, one of these days I will cook a Sunday Roast with pineapple, seagull and peanuts in it. I'm sure it will be delicious... LOL
Add some smoked paprika (pimenton de la Vera) just before adding tge stock so not to burn it and NEVER put onion to a paella rice. Other than that your rice is spot on mate. You even know what the socarrat is 🤣
Looks great. But 2 things, you should never use Arborio rice. That is a risotto Rice, which needs to be stirred. Paella’s are not stirred so you must use Spanish Paella rice. Also, there is never, ever Chorizo (or whatever that is) in Paella. People just put it in because it is Spanish. Also no onion. And the flavour is Saffron and Pimenton.
the paella is made with flame, never with charcoal, the chicken must have its skin to transmit more flavor and never retires, mortadella, ham or chopped ????¡¡neverrrr!! that is a savagery, an aberration, that shows that you do not know how to make a good paella...bufffff!!! the onion makes the grain of the rice soften, the grain must be "al dente", just right. HUGE DISGUST
#Sagishi I come from Valencia (Spain), specifically from a small town called Sueca, in the core of the paella cradle, I make differents rices everydays, all days.....my favourite link for prove what authentic paella is, is this: ruclips.net/video/JqsRgTZ4N6A/видео.html enjoy it!
@@caliuet I agree sir that is a very good video, and more true to Spain. However, I often visit the Valencia area and I've seen some wide variations in local dishes, and each of those cooks would suggest that their own way is the proper way to fix paella. I met a couple of local gentlemen who laughed at people using gas paella burner because they said that cooking over a wood fire is the only real way. Many dishes serve as inspiration in other countries and even regions, and the varieties are endless and always subject to regional tastes and availability of ingredients, so referring to this gentleman's dish as "rice with stuff" is somewhat rude. We all put our local or personal spin on recipes.
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This was one of the best Paella videos that I've run across. You are great on camera, very relaxed, and explained everything. Thank you so very much!!!! And yes, I enjoyed the music too!!!
T-ROY !!!!! you're the man
Thank you John. The Spanish paella does not have sausage or chorizo.
To improve the seafood flavor, you can add a few sea scallops when you put in the shrimp.
What did you use, charcoal?
We made one at home with orange wood and charcoal. We used four aluminum-foil wrapped bricks to elevate the rice after the first 10 -12 minutes, so the 'socarrat' wouldn't burn. It came out delicious.
Thank you John.
I followed your guidelines to make paella for my family on my new Weber kettle on Christmas Night. They were very impressed.
(We had a whole lot of traditional food as well!).
One of the best recipes I’ve seen. Thanks.
Thank you, John for the tips on the grill setup. The amount of lit charcoal to unlit will save me the headache later. Hope you're doing well.
That was some beautiful paella. I am going to try it on my Weber. Thanks for the inspiration.
This video should have many many more views. The best recipe in youtube, great video. I've done this twice and it's always super tasty. My guests are amazed every time!
Made a very similar recipe after watching your video. All my guests loved it. Many thanks!
Was surprised to see this is your only video. Super informative, well made and you seem very natural in front of a camera. Feel encouraged to do more :-)
I just bought the exact same pan from Amazon because I am planning on making this on the Weber. This is fantastic. thanks!
Used your method. Is made an amazing dish. Only difference I did not have The proper pad The proper pad. But I used a huge cast iron skillet that I have that I can't use on my stove because it's too big. And it did an incredible job
Excellent video!
This is. Very good tutorial thanks for sharing my friend.
Tried this tonight and turned out great. Video super helpful for me getting this done on the weber Kettle. I have a 17 inch pan.
Thank you John--great video, I'm an aspiring Paella chef, watching your video is very inspiring!
Beautifully done.
Thanks so much for sharing this recipe. We made this last night on our small charcoal bbq, was fantastic. Thanks again. More cooking videos please !!
We have made this recipe as well and it was so quick and easy. Thanks for sharing this.
Add some Spanish smoked paprika (pimenton ahumado) for an extra boost of "authentic". Great show!
Incredible tutorial sir. Thank you for sharing
Well done and helpful.
Well done, John! Looks delicious. I never had Paella before, but I know I'd love it. Thanks for sharing.
Terrific recipe! We used wood logs , instead of charcoal. Works great too, gives the paella a little smoke
I use a Santa Monica grill attachment on my weber when making paella. It's perfect.
Thank you for this really cool video! I always wanted to use the Barbecue for an even fire as the paella skillet is too wide for the oven top burner.
I add some cut squid and calamars, and also some scallops at the end….
It looks like you added maybe a third as much fresh charcoal on top of the burning coals?
Truly beautiful video. I wanted to join the party and really enjoyed the music!
That's what cooking is all about. Love it!!
excellent, I think I might try my pellet smoker for this one, I appreciate the info
What is the size of the frying pan?
Great video! Thanks for sharing!!
Beautiful setting. Where is this ?
Lake Alta in the California foothills near Tahoe
En España decimos: Eso se parece como un huevo a una castaña. Sr John, la paella no lleva salchichas, chorizo, pimiento, ni chopped¡¡¡¡ Para darle color se utiliza papikra y colorante alimentario, q pueden sustituir por cúrcuma. Google traslator:
In Spain we say: That looks like an egg to a chestnut. Mr John, the paella does not contain sausages, chorizo, peppers, or chopped¡¡¡¡ Papikra and food coloring are used to color it, which can be replaced by turmeric, curcuma
Èl está usando azafrán y en cantidad más que aceptable para color y sabor. El colorante sería la versión barata y no hubo necesidad en ese caso a mi juicio.
@@gquesadam Cierto, no había visto lo del azafrán. Aún asi la paella no lleva las otras mil cosas q echa
Those people who unliked are really bitter people!great job!!fantastic party sir!!great accordeon!!
You do this perfect..ty so much
What is the diameter of the pan you're using
Great video.
i have never cooked a paella using a bbq, nice video , congratulations
Excellent video...Cheers Jeff
fantastic video.
Great video!!!
Thank you!!
Paella is one of my all time favorite dishes and I’m a total paella snob. I’ve tried variations with good success. You sir know what you’re doing. I would stick with chorizo though. The spices add so much to the taste of the rice.
If you're going to be an accommodating host, you don't serve pork to guests who don't eat pork. He made this point early.
Enjoyed your video! That's living.
Brilliant thanks john
Inspired by this Paella recipe, one of these days I will cook a Sunday Roast with pineapple, seagull and peanuts in it. I'm sure it will be delicious... LOL
You can grill the chicken first rather than saute it in the pan
very nice video!
Great video... saves time looking for a gas paella burner
Love it
Add some smoked paprika (pimenton de la Vera) just before adding tge stock so not to burn it and NEVER put onion to a paella rice. Other than that your rice is spot on mate. You even know what the socarrat is 🤣
thank you
Bonito!!
Looks great. But 2 things, you should never use Arborio rice. That is a risotto Rice, which needs to be stirred. Paella’s are not stirred so you must use Spanish Paella rice. Also, there is never, ever Chorizo (or whatever that is) in Paella. People just put it in because it is Spanish. Also no onion. And the flavour is Saffron and Pimenton.
WOW !!
poco higienico, usa las manos en vez de utinsilios
the paella is made with flame, never with charcoal, the chicken must have its skin to transmit more flavor and never retires, mortadella, ham or chopped ????¡¡neverrrr!! that is a savagery, an aberration, that shows that you do not know how to make a good paella...bufffff!!! the onion makes the grain of the rice soften, the grain must be "al dente", just right. HUGE DISGUST
Paella???? Jajaja
Esa cosa no es paella me gustaría que respetara a mi pais
Sorry Mister, this is not paella, this is rice with stuff...
a link to something that you consider as paella? because i don't see where you are coming from.
#Sagishi I come from Valencia (Spain), specifically from a small town called Sueca, in the core of the paella cradle, I make differents rices everydays, all days.....my favourite link for prove what authentic paella is, is this: ruclips.net/video/JqsRgTZ4N6A/видео.html enjoy it!
ok ty for your reply :)
Are there other regions in Spain that make Paella?
@@caliuet I agree sir that is a very good video, and more true to Spain. However, I often visit the Valencia area and I've seen some wide variations in local dishes, and each of those cooks would suggest that their own way is the proper way to fix paella. I met a couple of local gentlemen who laughed at people using gas paella burner because they said that cooking over a wood fire is the only real way. Many dishes serve as inspiration in other countries and even regions, and the varieties are endless and always subject to regional tastes and availability of ingredients, so referring to this gentleman's dish as "rice with stuff" is somewhat rude. We all put our local or personal spin on recipes.