Ostia tío!!! This BBQaella is the most BOLD, risky, out of place and ludicrus take on a Paella... but... it looks soooo amazing, so dang good, delicious!!! It's more than an homage to the original recipe, it's a Masterpiece!!!
No, auténtica es una receta de cientos de años que es patrimonio cultural de la humanidad, ignorantitos.. .NO lo llames paella, eso no es ningún tipo de paella, es un "arroz con cosas", que es como se llama en España cuando nos ponemos " creativo"....,aprended a ser un poco respetuosos con la cultura ajena, ya que vosotros tenéis poquito que respetar.....
You'll might have some purists storming the gates, but I can really appreciate this kind of experimentation. Where would we be in the culinary field if everyone just kept their regional and traditional recipes and tricks to themselves?
Don, agree. Anyone with Catalonia roots would flag this recipe. I personally would have included rabbit, but I get it. I'm not one for the added sauces (or corn even), but Tom and his team make this recipe their own, in their own mid-western way - they own it, and I applaud this. If anything, Tom and team help demonstrate how to get a good socarrat for those unfamiliar.
Looks great, need to try that for sure. Good to hear you talk about the socarrat, too many cooks keep stirring their paella and dont let it build. There was a local cooking store in Minneapolis that preached that you needed multiple builds of the socarrat, their paella was amazing. Sadly they went out of business
Id have my whicker paper plate holder at the ready for some of that! Nice job on using other meats than the norm. And I saw that Chud's cap, he is just up the road from me.
I think you meant to day it's an "a-BOMBA-nation." :) This looks fantastic. Fusion of different foods is what it's all about. It's cooked in a paella style but with some BBQ flare. Another homerun Chef.
You should try measuring 3 parts of stock for 1 part of rice, then having the heat very high for 8min and very low for 7 minutes (could be direct then indirect heat). Then a 2-minute rest. That would avoid the "it looks dry so I'll add more stock halfway".
Do you worry about the chicken stock pulling the seasoning out of the pot? I tried making a soup once in my Dutch oven, and I didn't boil it, but it pulled every bit of the seasoning out of my cast iron!
Looks great, bet it tastes better. Should have called it “barbecue not paella” to deflect the tears from the “purists”. Keep the creative ideas coming!
Dude, you have over 50 breweries in your state. Why, oh why did you put that 'dog piss in a can' beer into your wonderful paella?! Just my opinion -- Cheers, brother
Hello, sorry to say that can't be called Paella, that is just a rice with BBQ meat and fish, sure it delicious, but the term is incorrect. The Paella there is only 1 recepie, whatever outside that can't be called Paella. And we never mix fish and meat. The Paella: is made with rice, rabbit, chicken, lima beans, green beans, tomato, olive oil, garlic, salt, and water.
Paella gets its name from the name of the pan -- paellera. Of course this hybrid is a type of paella made in a paellera. Maybe just not the approved type of paella that get the heavy-handed blessing from the self- anointed "paella police" / inquisition.
Could you redo this the authentic way? I know you didn't care about that in this recipe but men, how many flavours did you add? Can you actually taste the fish with all that BBQ sauce? Unbelievable. I really want to know how your chicken, shrimp, muscle and octopus (don't mind if you add other non flacky fish aswell) version looks like.
I would 1000% order this at any bbq restaurant, without hesitation
Amazing! 😂
Ostia tío!!! This BBQaella is the most BOLD, risky, out of place and ludicrus take on a Paella... but... it looks soooo amazing, so dang good, delicious!!! It's more than an homage to the original recipe, it's a Masterpiece!!!
We couldn't agree more! 💯
Who cares if it Is authentic.. it looks delicious.
“Authentic” is just a word to keep you all from being creative and enjoying yourself
No, auténtica es una receta de cientos de años que es patrimonio cultural de la humanidad, ignorantitos..
.NO lo llames paella, eso no es ningún tipo de paella, es un "arroz con cosas", que es como se llama en España cuando nos ponemos " creativo"....,aprended a ser un poco respetuosos con la cultura ajena, ya que vosotros tenéis poquito que respetar.....
Cheers Chef Tom. Made this today with chicken, sausage and ... octopus! It was outstanding.
You'll might have some purists storming the gates, but I can really appreciate this kind of experimentation. Where would we be in the culinary field if everyone just kept their regional and traditional recipes and tricks to themselves?
Don, agree. Anyone with Catalonia roots would flag this recipe. I personally would have included rabbit, but I get it.
I'm not one for the added sauces (or corn even), but Tom and his team make this recipe their own, in their own mid-western way - they own it, and I applaud this.
If anything, Tom and team help demonstrate how to get a good socarrat for those unfamiliar.
This is like the Worlds Greatest Paella!! Thanks for showing us all how to make a feast of feasts on the BBQ!! Thanks Chef Tom!!
Brb sumbitting this recipe to Guinness Book of World Records
Great idea!! @@allthingsbbq 😂
Looks great! And we're long overdue for that Chuds BBQ crossover.
Here a viewer from Spain, really loved your twist with una buena paella, must be an amazing bite🫶
Came for the paella, fell in love with finex 5 quart dutch oven ❤
Rocking the Chud's hat! Coming up!
Good lord this looks amazing. Also peep the Chuds hat❤
What a fun twist on paella!
Putting a spin on a classic! 🍤🥘🇪🇸
Looks amazing! Thanks! for nailing this one!
🙌🙌
Brilliant as always!Thanks for all the knowledge!
🔥🔥🔥
I mite this Christmas day chef tom 🎉
Looks great, need to try that for sure. Good to hear you talk about the socarrat, too many cooks keep stirring their paella and dont let it build. There was a local cooking store in Minneapolis that preached that you needed multiple builds of the socarrat, their paella was amazing. Sadly they went out of business
Love the chuds bbq hat Bradley and you have the two best channels on here
Id have my whicker paper plate holder at the ready for some of that! Nice job on using other meats than the norm. And I saw that Chud's cap, he is just up the road from me.
Trying new meats is always fun! 💯
YEP! That’s my kinda Paella 😋. Lookin’ good in dat dere ChudBBQ cap too 👍
😎😎😎
Bro.... That looks delicious.
Couldn't agree more! 😎
This looks and sounds AMAZING!!!!
I think you meant to day it's an "a-BOMBA-nation." :) This looks fantastic. Fusion of different foods is what it's all about. It's cooked in a paella style but with some BBQ flare. Another homerun Chef.
Chef Tom never disappoints! 🧑🍳😂
@@allthingsbbq Having watched as many videos as I can I wholeheartedly agree with that statement.
@@SinisterMD Thank you! Appreciate your support and watching all our videos! 🙏
looking good might give this one a try
Let us know how it goes! 🧑🍳
Every time an American makes “paella” A Spaniard dies
I nominate chef Tom for a James Beard Award!
Sooo... I've been making this since I was a kid, but I called it slumgullion. Time to cook!
10/10 recipe name
I've been wanting to make a paella and this seems like a great way to start! Inspired recipe chef!
We love to hear it! Good luck with your cooking! 🧑🍳
You should try measuring 3 parts of stock for 1 part of rice, then having the heat very high for 8min and very low for 7 minutes (could be direct then indirect heat). Then a 2-minute rest.
That would avoid the "it looks dry so I'll add more stock halfway".
Great Video Chef, I might have to try this when I cater backyard Barbecues!
You should absoultey do it! 💯
Chef Tom, “Olé!”
Olé!
Flavors Galore...Yum !!!
🙌
I have to make this I love Paella!!!!!
You should do it! 💯
@@allthingsbbq I am ordered my Paella pan on Amazon
Would love to see you barbecue meatloaf
We will consider this for a future recipe. Thank you for sharing your feedback with us! 💯
Looks perfect!! Im gonna use fideo noodles instead of rice tho
12:20 I just now noticed your hat. Nice!
I’ve had Paella in Barcelona and there’s no doubt they would love this! Bradley will be stoked you are wearing his hat😉
Paella in Spain is unbeatable! 😉
Miller Lite! Cheers!
Cheers!
Do something with Chud!
This one is not in my lane, at least not the sea stuff but looks fun. Love the Chuds hat!
Sounds like it's time to try some foods from the sea! 🍤
Do you worry about the chicken stock pulling the seasoning out of the pot? I tried making a soup once in my Dutch oven, and I didn't boil it, but it pulled every bit of the seasoning out of my cast iron!
SOLD. Some variation of this is on the menu for this weekend!
We love to hear it! 🧑🍳
would love to see @ChefJamesMakinson do a review
Looks great, bet it tastes better. Should have called it “barbecue not paella” to deflect the tears from the “purists”. Keep the creative ideas coming!
Or he could just continue to call it barbecue paella instead of catering to a bunch of whiny irrelevant losers
Killing it with the chud hat
Chef Tom is a fashion icon
I’m doing this with pulled pork
Sounds delicious to us!
Paella without Saffron?
Hello, I came just to laugh reading the furious and sarcastic comments of the Spanish.
Dude, you have over 50 breweries in your state. Why, oh why did you put that 'dog piss in a can' beer into your wonderful paella?!
Just my opinion -- Cheers, brother
You make a good point! 😂 We'll let him know for next time!
Pie-ella
Hello, sorry to say that can't be called Paella, that is just a rice with BBQ meat and fish, sure it delicious, but the term is incorrect. The Paella there is only 1 recepie, whatever outside that can't be called Paella. And we never mix fish and meat. The Paella: is made with rice, rabbit, chicken, lima beans, green beans, tomato, olive oil, garlic, salt, and water.
Paella gets its name from the name of the pan -- paellera. Of course this hybrid is a type of paella made in a paellera. Maybe just not the approved type of paella that get the heavy-handed blessing from the self- anointed "paella police" / inquisition.
Could you redo this the authentic way? I know you didn't care about that in this recipe but men, how many flavours did you add? Can you actually taste the fish with all that BBQ sauce? Unbelievable.
I really want to know how your chicken, shrimp, muscle and octopus (don't mind if you add other non flacky fish aswell) version looks like.
The internet conquistadors are going to be angrily breathing through their nose while they type about how this isn't authentic in the comments.
What a beautiful mess
The paella pan is the only similarities with real paella made on bbq...😢
It may be a little different than traditional paella, but it's still delicious!
Paella? Jajaja
Puttng a BBQ spin on a classic! 🇪🇸
This is extremely insulting but looks nice. We call it "Arroz con cosas" (rice with things) when we deviate from the original recipe.
You’re right. It needs Coors Light to be appealing to all
Don't dare to use the word Paella in this food. Looks good but call it another name. thanks
Your not a chef
Your not a griller...your just a drunk🤐🤫🤣😂
*You're. Let me help you with your sentence structure while you try to insult Chef Tom.
@@Kevin_747sentence structure? Do you mean grammar?
@@shinelife6244 I do
@@Kevin_747 first of all, thank you Mr. ELA. It was intended for the first comment. 😲🤫