I do very similar at least once a week. I always start with squid and use merluza, red mullet, clams and local clochinas mussels. It's so addictive mate and also very traditional here in Valencia on Sundays
Bro this looks amazing, deffo trying it. One tip for saffron though; my Indian mum once gave me shit for putting it straight into the pan cos similar to some teas, high temperatures destroy some of the aromatics. If you use about 1/3 of the saffron you used but you leave it either in 100ml cold water or milk for 20 minutes, you'll get the same ammount of flavour or more out of it which is worth it for such an expensive ingredient. Using milk works slightly better because the fat molecules cause more of the saffron aromatics to bind. If you have leftover saffron infused liquid you can freeze it in an ice cube tray to use later.
funnily enough sunday is the traditional day to make paella. i dont like this style of rice cos im not a big seafood enjoyer but it does look scrumptious. in certain areas (la safor) we do indeed put thick strips of red pepper that are cooked to softness at the start, removed, and then placed over the rice at the end, and even small meatballs all around. also it depends on the style but some of the best paellas around the city (city of origin - valencia) use something called samorreta that just intensifies the flavour sooooo so much. you should try it out for this dish!
What's going on with this thing mate, I was just thinking about you while eating my lasagna, yeah Then I turn on CZcams and here you are right at the top of my feed
Hi Mate 😣Sorry To Hear ,You Lost Your Best Friend !Bin There Myself Mate 🤗But In A Better place Now 👀Looking Down Watching You , The Food Looks Amazing I Love Spanish Food ,When Me & My Family Go To Spain I ❤👍👌They Food ?Just A shame ,That You Can't Find A Place in Edinburgh ,That Does A Fantastic Spanish Food, Great Vlog ,CU Mate ,Regards to your Families
Love the dishes but the scruffy garden sort of puts me off ? If you stop effin and Jeffin you might expand your audience- you seem a passionate cook but it’s hard on the ears ! Am not a prude but the swearing is distracting- just let the cooking speak for itself ..
Thanks Patricia - I would say, as a guess, that this isn’t the place for you. The really brilliant news, is there’s a world of content out there that isn’t this. So you should be well looked after. Thanks for stopping by to tell us what you don’t like though.
My dog got put down like 2 hours ago, just had a cry smoked a zoote and this just dropped, what a slightly less shit day now :)
Ah mate sorry to hear that. Glad we could put a bit of light in a shit day
@@BigHas truss me keep up the good shit man love
They leave a dog shaped hole in your heart
how has a fat man cooking food in his garden made your day better after the passing of your best friend npc
Sorry to hear that his spirit will live on forever
Bro just found this channel, got it as an add. Absolutely grateful I did, this is sick ❤
i remember watching your very first episodes. Please never stop. I love to see you grow and your videos are top tier
its sunday, its sunday sessions, has is the man, lets go
What a journey that was. Finished up with soccer aid.
This one is gonna be a BANGA!
looks good bro 👌i will try it, big up Big Has salute from sweden
I love the vibes in your videos... I feel like i'm on holiday in spain, almost tasting the dish that looks somewhat like a paella :-D Cheers, bro!
I do very similar at least once a week. I always start with squid and use merluza, red mullet, clams and local clochinas mussels. It's so addictive mate and also very traditional here in Valencia on Sundays
The sticky caramelised half burned paella of Spain is good. But... soft and jucy individual ingredients with al dente arborio rice is good too! 👍
Bro this looks amazing, deffo trying it. One tip for saffron though; my Indian mum once gave me shit for putting it straight into the pan cos similar to some teas, high temperatures destroy some of the aromatics.
If you use about 1/3 of the saffron you used but you leave it either in 100ml cold water or milk for 20 minutes, you'll get the same ammount of flavour or more out of it which is worth it for such an expensive ingredient.
Using milk works slightly better because the fat molecules cause more of the saffron aromatics to bind. If you have leftover saffron infused liquid you can freeze it in an ice cube tray to use later.
you could also just add it in with the rice so it doesn't stop the frying process by adding moisture at that point in the recipe
I just soak it in a bit of the stock or a small amount of warm water.
This looks tooooo good
Wowza! That looks muy bien. Maybe I will try this when I get a suitable pan.
Came across you by accident. SUBSCRIBED.
funnily enough sunday is the traditional day to make paella. i dont like this style of rice cos im not a big seafood enjoyer but it does look scrumptious. in certain areas (la safor) we do indeed put thick strips of red pepper that are cooked to softness at the start, removed, and then placed over the rice at the end, and even small meatballs all around. also it depends on the style but some of the best paellas around the city (city of origin - valencia) use something called samorreta that just intensifies the flavour sooooo so much. you should try it out for this dish!
Might have to make a NOT-Paella for my mates this summer
What man didn’t wash the rice
Killer recipe as always, killer attitude and killer music, also as always. Don't ever stop Has 💪🙌. Looking fresh too!
Genius!
Legend Has
Police in 'elicopter, search for mi paella
It's the Paella Police. Good job you didn't use those words - NOT ONCE! They got big microphones on them things.
Lmao, Fish Rice.
This is next weeks dish for me now 🤌
A surprise to be sure, but a welcome one
was watching this while eating my dinner, it made me so hungry i had to get 2nds
Thx 4 the Sunday sessions meal.
You deserve more views bro.
Looks banging, Has!
Spaniards about to jump in the comments, calm down... It's London Fishrice!👌
Great episode
Another Great recipe , you swear to much. Respect from Cypriot Edmonton
Taking a leaf out of Gordon Ramseys book. Haha
Yay!!!!!!
Here to see the Spaniards arrive en masse
Great cooking man, your book is spot on as well, use it a lot. Loving learning from you. Can’t rate your cooking highly enough!
Appreciated
Although its early morning I now fancy Fish rice❤
Sick recipe!!
That was the juiciest lemon i think ive ever seen someone squeeze at 25:24
Cool man
What's going on with this thing mate, I was just thinking about you while eating my lasagna, yeah
Then I turn on CZcams and here you are right at the top of my feed
London fish rice is the one
Definitely not Paella 😂
Food = Love =Live...!!!!
PS hi from Kent
Anoda banga
Can we call arroz….
To jídlo se vyslovuje jinak .....
Could also do not jollof rice, not carbonara and anything that blow up into a ‘-gate’. Jerk rice if you’re brave.
Hi Mate 😣Sorry To Hear ,You Lost Your Best Friend !Bin There Myself Mate 🤗But In A Better place Now 👀Looking Down Watching You , The Food Looks Amazing I Love Spanish Food ,When Me & My Family Go To Spain I ❤👍👌They Food ?Just A shame ,That You Can't Find A Place in Edinburgh ,That Does A Fantastic Spanish Food, Great Vlog ,CU Mate ,Regards to your Families
I love your shit but there's to much veg in that pan bruv
Turkish Harvey price with another banger
Love the dishes but the scruffy garden sort of puts me off ? If you stop effin and Jeffin you might expand your audience- you seem a passionate cook but it’s hard on the ears ! Am not a prude but the swearing is distracting- just let the cooking speak for itself ..
Thanks Patricia - I would say, as a guess, that this isn’t the place for you. The really brilliant news, is there’s a world of content out there that isn’t this. So you should be well looked after. Thanks for stopping by to tell us what you don’t like though.