Pro Chef MAKES Jamie Oliver's Infamous Spanish Paella!
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- čas přidán 6. 06. 2024
- We are FINALLY making @JamieOliver Chicken, Carrot and Chorizo Paella and we are making it here in Barcelona, Spain! This is the one everyone Hated in Spain. Is it as good as Jamie says and worth all the backlash that it received here in Spain? Let me know what you think and be sure to see my paellas!
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Jamie's Recipe
SERVES 4
COOKS IN 50 MINUTES
DIFFICULTY: NOT TOO TRICKY
Ingredients
2 cloves of garlic
1 onion
1 carrot
½ a bunch of fresh flat-leaf parsley, (15g)
70g quality chorizo
2 free-range chicken thighs, skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 organic chicken stock cube
300g paella rice
100g frozen peas
200g frozen peeled cooked prawns, from sustainable sources
1 lemon
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Method:
1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
2. Put a lug of oil into a large lidded shallow casserole or paella pan on medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
4. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to a boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
5. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
6. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
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#chefsreact #jamieoliver #paellarecipe - Zábava
Let me know what you think and be sure to see my paellas! Easy Paella Valenciana - czcams.com/video/psVi0ILhqJc/video.html My quick Vegetarian Paella - czcams.com/video/LexIjbE2pAs/video.html
james jamie oliver mainly does home cooking
James .... I hope your stomach survived Jamie Olivers concoction
Hi Spaniard here who has cooked a few paellas in his time:
Contrary to common belief, ingredients are the least important think about Spanish rice dishes (commonly known as paellas) - what is important is the technique, which is largely driven the particularities of Spanish short grain rice.
This rice is an extremely flavorsome rice if cooked properly. It has to be cooked "al dente" so that it doesn't burst open and lose all of the flavor which sticks to the "skin" of the grain. This is why Spanish rice should not be stirred once it starts cooking. The temperature has to be low so as not to damage the rice grains in the bubbling process. Bomba is somewhat less likely to become overcooked and mushy than other better varieties in Spain but it can still happen quite easily if you don't know what you doing.
Things you should retain about making a good paella:
1) The stock, you cannot take shortcuts on the stock with chicken stock cube and expect a flavorsome rice with a quick fry up. You need to make a very flavorsome stock if you want a tasty rice. Alternatively a cook the meats on the sofrito for a very long period to create an "instant" stock when you pour the water. But you need more effort and more juices going. The collagen you render in this process is what will later allow for a good socarrat.
2) The water: The common rule is double the amount of water as dry rice but this is not strictly true. It depends on the size of the pan, the temperature, the evaporation capacity etc. The truth is you should put in as little water as necessary and never add more water than necessary to cook the rice during the process and ESPECIALLY not at the end. It will wash away the flavor. Even if you are using stock instead of water, its always better the cover the pan for a few minutes rather than adding more water. But don't keep the paella covered the entire time as you did. How do you expect the water to evaporate?
3) The depth: A cooked paella should not have more depth of rice than the width of your finger. Otherwise it will not cook evenly and the flavor will not settle evenly on all the grain. Also chances of overcooking increase exponentially. If you want more rice, you need a larger pan or will have to cook two paellas separately. Deep pan paellas are not a thing.
The concept of "overcooking" rice is a big deal in Spanish cooking. Interestingly, a women who is considered too old to get married or have children in Spain the common saying is "se le ha pasado el arroz" or "her rice has overcooked".
i'd love to see you cook more often; it is pretty helpful and nice to see those small tips you provide.
@@janvandenhurk3251me too
One of many things I love about this channel is this almost scientific attitude toward cooking. "This guy fucked up a really important dish, but we're going to try it anyway, just so we KNOW". And along the way, we learn more about cooking fundamentals.
I try! :)
Teach us what to not do.
'...about cooking funeralmentals' 👻
lol
The best way to learn the lesson real hard is to F it real hard 🤣
Playing risky games here by doing this in Spain, Chef. 🤣
Yeah I know but Cooking is Playing With Fire. ;)
@@ChefJamesMakinson I just hope this doesn't impact a visa renewal. 😅
I already have residency
@@ChefJamesMakinsonThat can easily be revoked 😅
That's a hardcore comment to make.
Why can a chef with a rather small kitchen manage to get a damn good shot of the action meanwhile big time chefs on the platform with large setups...lack the ability to get a good cookin shot? James, you get a gold star here!
Thank you! I still feel like my videos are not good enough :/ I would love to have a nice set up like all the big youtubers
Quality before Quantity! When I look at your Videos, I know I am getting something useful with a lot of background-info that is missing in a lot of other videos! Thanks!!!
The CZcamsr: Anti-Chef, does as well
@@ChefJamesMakinson dude, you make what ya got work and work well. It just shows you're resourceful and that makes you worth watching and also earned me the subscribe button quite some time ago.
@@ChefJamesMakinsonI rather like the way it is now. I can more easily correlate actually making this in my kitchen. The angles you shoot at feel more like what I would see when cooking.
Maybe less pretty than bigger channels with dedicated studio kitchens, but I prefer this style more. I'm sure there's a happy middle ground down the road though.
This is like a “Jackass” sketch. “I’m James Makinson! And this the ‘Putting my Career on the Line” stunt!”. 😂
😂
Next weeks video is James looking for job anywhere outside of Spain
Haha maybe
On the run from the Spanish Inquisition
@@cosmoreverb3943*Nobody* expects the Spanish Inquisition! Our chief weapon is surprise, surprise and fear, fear and surprise. Our *two* weapons are fear and surprise, and ruthless efficiency.
😂
@@CaptainBollocks.... Our THREE weapons are fear, surprise, ruthless efficiency, and almost fanatical devotion to the pope.
Watching James cut and chop the vegetables, you can tell he is a professional.
This isn't to put down amateur cooking channels on youtube, because a lot of them are great people who make great content, but when you compare the cutting side by side, it is pretty visible (even to a non-professional) how much more comfortable James is with working with a knife than the average home cook.
Yes I started learning how to cook at 5 years old with my dad.
Yes! All I could say was WOW! would love a knife skills video!
And people say being an assassin doesn't translate well into other careers ...
I have never had the opportunity to try paella. If you served me what you made and called it paella, I wouldn't know the difference. It looks like a cajun rice to me. Thanks for giving it a shot and trying to fix the recipe. It was very informative and I will now seek out a place that can make a decent paella.
🤣🤣
Wholeheartedly agree with your first two sentences.😅😂
Brave man you are James.
Living in the belly of the beast not only are you making Jamie's paella, but it's not a seafood paella, while the Mediterranean is just a few meters away.
Used to love the Paella Antionio, the neighbor of my grandparents, made in Cambrils. A really big paella pan with gorgeos fresh clam, shrimp other shellfish, mussels.. simply fantastic.
He used to cook that for like 15 to 20 people in his back yard.
Your grandparents used to live in Cambrils? haha small world! I have been many times and I am looking to move there.
Not all paella has to have seafood in it - each region has its own versions and ingredients, and even colours. Furthermore, original paella likely was made using rat, or so the legend goes
@lifesbutastumble I know.
James lives in Barcelona, and my grandparents lived in Cambrils.
Both of those are right next to the sea, so a seafood paella is more prevalent there.
Smack in the middle of Spain, like in Madrid, obviously other ingredients are used
@ChefJamesMakinson my grandparents old house is an AirBnB now.
@@Sharky762I used to live in Barcelona, and have been to Cambrils. So many good memories I have from there. I was even homeless there for a month, slept on the beach at the end of Las Ramblas and the neighbouring beaches, had to hide from lots of Moroccans trying to steal my belongings, , busked for hours a day, hid from the police cos I didn't have a music license, took showers at the beach etc. Good days, good days indeed 😂
This is why i love your channel. You know when someone is not making an authentic dish, but you dont overreact and think they're committing a cardinal sin.
Thank you!
The overreact of uncle roger is usually for entertainment , but also meant to be humorous & spread facts at the same time, he is not meant to be taken seriously so take it as you like, but there is nothing wrong with that & people pointing Jamie's mistakes is not really an overreact because he always mess shit up
Yea, I definitely appreciate the ability to have nuance. It's not just trash or treasure, sometimes there's unexpected value in things that aren't perfect. And to be honest for most of us I think we're looking for 'better' and not 'best'. It's good to see how imperfect recipes play out.
@xXVibrantSnowXx I wasn't talking about Uncle Roger. I was more so talking about people like vincenzo's plate who starts acting like toddlers.
Yes, ik all the advice he gives is actually good, but the way he portrays that is annoying and just comes off as cringe.
@@bilalahmed-bu7bi He's genuinely and rightfully pissed of, because of the big channels that promote misinformation
"This is not something that I would throw out." High praise for a Jamie Oliver recipe.
😂😂😂😂😂
😅
"This is not something that I would throw out." 🤔 Keeping the physical evidence out of view of the Culinary Cops, are we?
Huh, just realized I could meditate to some chill music over sounds of chopping and cooking lol, very zen.
😂😂😂😂
Try chipping something yourself. I'm sure it will feel even better 😉
Man, when you started adding the peas I was hoping you stopped way earlier xD
I have no clue how Jamie Oliver ever thought this was a good idea.
Now, sweet Filipino chorizo, like a Cebu Longganisa, in fried rice with onions and egg, sure. But I can't imagine simmering it in water or stock and having that flavor go all throughout the rice that much.
You and me both! haha I didn't even add all of them
Peas are very British.
Need to show the peas to that French guy on the other cooking channel, because we know he loves them all.
@@BNE_region_network_trains_inc Imma Support Chef Paul's Feedback on the Peas 🤣
😏@@TheRealYDA 🤣🤣
I'd watch you dice vegetables for hours until I fall asleep. It's like asmr for the eyes.
See! I told you Chef! You need to do sleep and meditation apps. You have a soothing voice. I have personally watched some of the videos to help me sleep and meditate, especially when I’m in pain. I read another group of people that said another chef had a calming voice that they enjoyed for ASMR and helped them with PTSD. You should give it a try!
3:15 what a beautiful cutting skill 😲
Thank you!
This channel just keeps getting better and better! Very helpful and practical education, Chef James. I would like to learn much more from you in the future! This isn't just a paella video to me ;)
Good to see you cooking again, James! Love the reaction video's but this and your own recipes is why I started following you.
Thank you! another one will be out in 2 weeks or so
James, I feel like you have to put a disclaimer of: THIS ISNT MY RECIPE in flashing lights at the start of this video just so the people of Spain won’t come breaking down your doors and windows 😂 but I always appreciate you doing this stuff because as fun as it is to drag Jamie Oliver, it’s also nice to have some science behind it 😂
Tbh, Jamie’s paella seems something like people here in the Philippines would enjoy. Because it has lots of protein and rice. They’ll find it very filling and worth the price so to speak because there’s a lot. That’s what I think, though. Maybe it’s just my family.
You do a really good job of showing exactly what you're doing in every step. A lot of people making cooking videos have the camera pointed at their face more than the food. Nothing wrong with talking to the camera a bit, but I wanna see the food haha!
I appreciate that!
Watching & listening to Your veggie chopping is very therapeutic
Thank you so much!
Wow! You are brave! I do hope you get a call from the news station so you can clarify again that you were making Jamie’s recipe.
haha please do! maybe I will get on tv! :)
I have a feeling you might! Your view count is going up VERY quickly!
VERY! Yay! I keep tuning in to see it and made wrinkled potatoes for the first time from your recipe video to celebrate! Go Chef go!!!🎉
Me personally, if I were to change a recipe to my liking, I would definitely follow a correct recipe first. To know how it should taste like. Then when I have a grasp on how it should taste, I can then alter it to my preferences or change it to accommodate the availability of ingredients.
Visually, this Paella looks good, at least for me.
Great video, Chef!!
Thank you!
You have to remember people might not have access to every ingredient that's included in the original recipe, so just do your recipe as you like & don't let anyone else tell you otherwise, it's not like you're commeting a crime since you don't claim it's authentic
So great to see you cooking! Thanks James.
Thank you!
loved watching your knife work
Thanks!
Never having had real Paella so I can't judge, yours looks WAY more visually appealing than Jamie's. I will have to try making the real thing
Thank you! you have to visit Spain or at least go to a really good place to have a good paella
As an experienced paellero myself, your paella valenciana looks suspect! I'd like to see you recreate one of Casa Arturos' paella recipes from CZcams 😊
maybe I will!
I love watching a chef dice up vegetables. You do it so perfectly!
Thank you so much!
It's great to see a professional chef chopping a pepper the same way i do. I taught myself to do that, because it seemed the most logical way, it makes a change for a cooking related technique that seems right to me, actually is lol.
there are many ways to do it but I normally do what is fastest
Often times, cooking is logical. Follow certain steps and modes of logic, and the result will turn out the way you expect. In fact, baking is almost a science, and exact measures are often needed or whatever you're doing just won't turn out. Try adding too much flour to your cake mixture, instead of an exact amount, and you'll see what I mean. Or when tempering chocolate or working with sugar, you need a thermometer to get the exact temperatures needed for different outcomes.
Happy to hear that Muzak still lives on your channel.
YES! FINALLY! YOU'RE THE BEST 😊😊😊❤❤❤
Thank you so much!!! Spread the word! :)
I enjoyed this cooking video. I haven't seen your other ones but if they have the same calm energy I'm gonna go watch the rest
I appreciate that!
I love what you did with the dish. And I love that you still intent to eat it to not waste any food.
Keep the cooking videos coming; I really enjoyed your cooking classes on Udemy. 🙂
I'm glad!
Thanks for avoiding any kitchen-gore video today because I just had a very delicious pasta al burro with mushrooms and it would be shame if ...
no problem!
You will be popular if the tv station finds out lol. I might give this a go, i've been wanting to make my own paella for a while, the only one i've eaten is a chicken, prawn and chorizo ready meal from a supermarket, which obviously has the standard bland, preservative taste that most ready meals have, which is why i mostly cook from fresh.
I have other recipes that are easier! :)
Just to be clear i meant making your version not Jamie's.
I could watch you cook allllllll day even if it comes down to doing a Jaime Oliveoil video. I hope they put you on the news for trying to fix it this time 😆Your chef skills really do shine through and I'm happy the comments see that too. The end result did look pretty yummy despite the anxiety😂😂
I really appreciate this new style of video. It's easy to dump on something from afar; the internet loves its reactions, after all. But to go out of your way to recreate and actually experience the thing feels much more honest to me.
I appreciate that!
Wow, Jamie only used 1 tablespoon of olive oil. But the thing that stood out the most was how bright and colorful all of your ingredients were! Here in the US, I can't even get organic chicken that looks that good. Even the carrot was a brilliant orange color. I really want to try your food 🥰
As someone who is allergic to seafood/fish I'd gladly eat this type of Paella. The way you made it looks really delicious!
Thank you 😋
Better try paella Valenciana that has no seafood at all
Traditional paella has no seafood/fish
Really like how James has expressed his opinion, like a gentleman. It is made with techniques you would use while making a Paella, but in the end it's not one. But that does not mean the recipe is bad, not to many peoples taste probably but not necesarily bad.
thnx for showing proper knife skills btw. didnt had much doubt but seeing you chopping onions was the proof that i kinda needed to see if you are the real deal hope you make more videos that you cook. it was refreshing and like a therapy to see those evenly fine/julien chopped vegetables :)
Yes I am cooking more now, my editor is going on a trip so the other recipe videos will be out within the next few weeks
Say what you want about the reputation of Italians getting pissy about people ruining Italian food, but they're certainly not known for putting your face on national TV and sending death threats for it. Also why has no one called this Jamie's PEA-ella?
Kidding aside, this was nice. You're very calm and clinical about it, not a madman overselling some creative liberties with his showmanship. Honestly I don't know much about cooking but you can just tell the difference between a really good chef and showmanship.
Thank you!
Meanwhile, italians getting mad at you for breaking spaghetti into half... xD
If we forget about the Paella name, the dish looks great. I don't know what to call it, but with any other name it would be nice. When you said the dish turned out better than expected, I was waiting for the catch. Nice video, but should we expect the inquisition after this?
true some can be picky about what is and what is not
But the thing is, you _can't_ simply forget about the Paella name. This isn't how it works. Sure, if you're cooking for yourself and no one else, and you're not making your results public, then what you choose to call your creations is literally of no importance at all. But. That's obviously not the situation with Jamie Oliver. Regardless of whether the recipe tastes good or not, what he did with the Paella is beyond irresponsible for a chef-celebrity with the popularity that he has, to the point of being disrespectful. Did it warrant being on national TV news? Eh, probably not, but still, the backlash is generally well-deserved.
Also, in the case of a professional chef who would normally be charging much more money for their creatoons than a random restaurant in the corner of where I live, saying the recipe tastes "good" isn't good enough. I mean, if "good" is all I care about, then there are just much better recipes from amateur chefs to eat from. For something of this kind of celebrity caliber, it needs to be better than "good." So even disregarding the cultural disrespect, the dish merely being "good" but not amazing is still a net negative here. It might be fine in terms of wanting to cook it home, but it's absolutely unacceptable for this to be served at a restaurant.
I appreciate this format that you cook while reviewing. Well done! I suppose adding chorizo in an already bad Paella is not
going to make it any worse. I've learned quite a bit from your Paella videos, I think I do a pretty good job thanks to you and couple Spanish chef videos. It's not that difficult but still, most restaurants in Southern California don't get quite right!
Hope you enjoy it!
I really like watching you cook, Chef :D I'm watching this at the end of the day and it's really relaxing, plus I'm learning stuff I can use to make my own cooking better. Thanks for sharing this!
Glad you enjoy it!
How are these famous chefs become chef AY YAAAAA 😂
Jamie and gordon cant even.make a proper steak
@@boyfoxter5614 Gordon is a whole lot better than Jamie. Gordon is pretty good at Steaks.
Last news : Chef James Makinson was sent in prison after publishing a controversial cooking video 🤣
🤣🤣 I hope not!
Nice James. I'm glade you are putting recipes to the test. Nice.
More to come!
I hate that everyone puts peas in such dishes.
"Famous"? ...more like infamous
Hahaha 🤣
I wish I could like this twice! Fantastic, once again James!
Thank you!
It is so good to see an expert chef cutting things the right way... shame about the recipe.. from you know who.😊
well done @chefJamesmakinson.
Nev from Australia ❤
PS: I hope you don't get into trouble from the local press😊
Man, I'm from México, but even I know that paella is not made with chorizo, although I would taste yours, it does look good. Jamie Oliver is not well regarded among the Mexican chefs because of the atrocities he has made with Mexican food, he's not considered here a chef, but a celebrity.
I agree, I'm Mexican too and I've seen Jamie make very horrible things with Mexican food, or what he thinks is Mexican food.
I am from India and I saw him put cashew butter in butter chicken, when you are supposed to put in butter in the tomato gravy. The atrocities he committed against Indian food is ghastly.
yeah it is everywhere :) haha
@@RKNancy There isn't really a country for which he has cooked some food for which he hasn't also committed some atrocity against. I'm not saying all his recipes are bad, but I'm sure he has disrespected every country in the world from which he has cooked a dish.
Olive oil in a clear plastic bottle? Is that the norm in Spain?
Both
@@ChefJamesMakinson In my country it only comes in opaque glass bottles. As light allegedly ruins the oil
yes it does I keep the big bottles in a dark place
Depends on the quality of the oil I guess.
hi chef i just wanted to say i really love your content im actually in a cookery course wt the moment and just by watching you chop things ive gotten quite good in the kitchen so thank you
Hope it helps!
Won't cook this but glad you reminded me to try your recipe for REAL paella! Looking forward to cooking it soon
James will need to change face, name and move to South America, just in case.
Always love seeing you cook, Jamie’s recipe was a unique take but I believe you can always have fun in the kitchen
:)
Soccarat 😋
When we were little, me and my siblings used to fight for it. It's delicious luxury during the difficult recession years back in late 1970s.
it is tasty! :)
A video with cooking and I am already hooked.
So glad to see you, a real chef, removing the ribs from the pepper (capsicum to me) Too many internet cooks skip that step, which bothers me.
A simple thing I enjoy watching any chef do is a good and simple demonstration of their knife cutting skills. I love to sharpen knives and since sharpening knives, I notice more handling habits i've never seen in myself, and others. You have a nice Wustof knife btw (also enjoy seeing your japanese knife collection as well). 😁
Thank you!
I'm actually impressed you managed to get a socarrat. It looked to be too much like a soup to get it.
I really want some paella Valenciana now that you mentioned it. I bought a paella pan in Valencia specifically to make it and I haven't made it in almost a year.
This dish looks very tasty! Thanks for your effort!
My pleasure 😊
Always loved your content and cojones for doing this at spain!
Thank you!
I really hope you make more videos like this. I like your reaction videos and I know that's what gets the most views but videos like this really make you seem more unique as far as YT chefs go
More to come!
I will make this recipe, looks amazing! 😊❤
Glad you like it!
Ah man, the satisfying chopping of the vegetables + the lo-fi = a match made in heaven.
Hahaha 🤣
Thank you, great fun to watch. Horizontal cutting of onions has been debunked by most chefs - the onion incorporates its own horizontal cuts.
I'm jealous of your gas stoves! I haven't had gas in a while and I miss it but I also don't miss cleaning them! You seem to do an amazing job keeping everything - even the grates - clean! I always struggled with that and left it as-is 😅
I prefer gas its much easier for me
YES! Due diligence when making from a recipe! I know someone who threw out a salsa he made himself (which was REALLY good) because it was too spicy. If you don't like spicy, omit the hot peppers! That said...I've cooked for him (or rather OVER-cooked) for him...'safe' temp for him was about 200F - instead of 165... Though, the gingerale braised boneless/skinless chicken breast I made was pretty good...
Had a wonderfull trip to beautiful Tenerife last week once again, 8 days of delicious Spanish food and wines. I just love the taste of chorizo and I think I would like this paella. But I love seafood paella the most so that is my go to when I order it. Haven’t made paella myself, maybe I’ll add it to my bucket list and follow your recipe. I hope the news treat you nicely lol ❤
The background music is so calming especially your added in narration it’s really great
😉
James, good to see you working with paella. Even though Jamie’ recipe is not traditional, appreciate your commentary on what it takes to make real, Spanish paella. Please do more Spanish recipes sprinkled amongst the reaction videos.
I will!
Great video, was relaxing to watch
at least I enjoy the view of the craftmanship. good music selection. very chilled.
Thank you!
I was waiting to see how it would turn out!
Thank you for giving us some insight as to 'just' how wrong this is!
I would prefer to use my Chorizo in dishes where it will be good!
I learned so much from the food preperations. Good channel
Thank you!
Happy to see you cook instead of just commenting!
Many , many years ago , when I was in Arizona . I worked with a lot of Mexicans . When they had a hangover , they would always eat choriso . One day , when I had a hangover , I tried it , it worked .
Mexican chorizo has a very different set of spices compared to Spanish chorizo, so if you ever want to make Spanish arroz con chorizo (or any other Spanish dish that calls for chorizo), be sure to use the right kind of chorizo.
I laughed when you brought up the egg fried rice with olive oil because I just KNEW you were gonna show the Uncle Roger reaction clip lol.
I was waiting for this vid ever since you said you thought about trying it lol. Super hyped.
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I really like your response videos, but I also want you to continue doing these cooking videos. Informative, cool demonstration, just nice. Thanks.
I just made another one!
Sunday James is *BEST* James 😊
🎉🎉🎉
Thank you!
Nice. I enjoy your cooking recipes. Love your cutting skills with knife. However your original recipes are always better 😁
Thank you!
Loved the background music while you were cutting/slicing. 12:09 - 12:13 i went nuts lol 😂
😂
I would expect arborio to work quite well in pealla. I do the opposite quite often (i.e. use arroz bomba in risotto) and it work quite well.
We usually make this dish (in the Philippines) during Holidays (especially Christmas, New Year, Christening, etc.). Also, this is somehow similar to arroz ala cubana (without fried saba banana/plantains)
The result LOOKS good! So there's that.
This must have been painful to make. 😅 Loving these videos! Always learning a lot about just cooking in general!
"If you hear that sizzling-" I hear my ancestor crying
Haha, can't help myself. Nice recipe review, chef 🫡
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The knife skills are on point ❤
I have gotten a bit slow haha
I got my new Chef James Makinson apron designed and ready to order. I customized it to read, “Now let’s get started!”
Haha 🤣 I'm so glad!!
It’s such a great catchphrase! You should consider putting it on shirts. I think it’s a good conversation starter.
So this recipe is very familiar to something we would call arroz relleno in Ecuador. It means stuffed rice because its basically rice with whatever you found in the fridge usually carrots peas chicken and sausage or chorizo
Do like your videos, realy good describtion and explanation. Nice person aswell. Thumbs up!!!
Thank you so much!
Absolutely wonderful video, lived up to the hype 😂😂😂
Glad you enjoyed it!
James, you're a legend for making this! I felt your pain, as when I moved to the UK, I was asked if I use mushrooms in my SpagBol 😂 This video made my day, thank you for the great content!❤
Glad I could help! :)
I can't eat seafood I've always used chicken an chorizo, but a lot of people in Spain can't get their head around people being allergic to shell fish muscle prawns ect, and the oils from a good chorizo give is a nice flavour, I normally cook the chorizo first then use the oils from it to cook the chicken
I know that the reaction videos tend to do well, but always a pleasure seeing you actually make stuff! Please do keep on making the controversial recipes, haha
With due respect to the recipes. Oliver inspired an entire generation, if not two, to love cooking. Bourdain made us fall in love with food. Jean Piere taught us to cook the food we love. let's enjoy the experience and the opportunity that has been given to us
You already know this. For .. 98% .. of Jamie’s audience, this paella is really really good. We know it’s trendy to bash chefs so good luck .. I wish you even just 5% of Jamie’s success.
Sincerely hope TV 3 did not take umbrage to this video! As always, you recreated a dish and were honest in your evaluation. Jamie Oliver tends to push the envelope and palates, good to see you were realistic in what lacked in his paella.