MUSHROOM PAELLA RECIPE...
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- čas přidán 25. 07. 2020
- My family join me on the show once again this time to taste my MEATY Paella.
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As a Spaniard I think this paella recipe is just amazing. It's better done than a lot ones over here. I'm really surprised you even mentioned the "socarrat", a very nice detail that shows how much care and love you put in your work. Adiós, amigo!!
Gracias Amigo ❤️
As a Valencian and a vegan, I am surprised for the knowledge and care you took to make this paella. Congratulations! Chicken and rabbit paella aka traditional valencian paella was my favourite one and I have tried to recreated. Rosemary, saffron and artichoke are the key ingredients. This is how I make it for 4 people:
250 g of your favourite "fake meat" (seitan, soy meat, mushrooms meat) "Chicken"
250 g of another type of "fake meat" [your mushrooms are perfect] "Rabbit"
125 g of garrofó (white big beans)
125 g of bajoqueta (the green beans)
2 artichokes
1 tomato
(Red pepper can be added, however it's more typical in Alacant)
Valencian rice (called Bomba rice or Albufera rice)
1 tbs of paprika
Saffron
Rosemary (this step is very important since it should be infused with the broth, usually it's put when we add the water and remove before adding the rice, if you don't have fresh branches you can infuse the water with tea bags)
Salt - if you can't make it with fire, one secreat it's to put a little bit of smoked salt ;)
Valencians messure rice 3 ways 1) Expresso glass per person 2) 80 g per person or 3) 100g per person (if the pan is big). Always double water than rice. The shape and diameter of the paellla pan is very important: 40 cm for 2 - 3 people; 55 cm for 4 - 5; 65 cm for 6 - 7; etc. The layer must be thin (so you can get that socarrat "tosted bottom" lol) however I know the nightmare of making a paella abroad and how difficult it is to get the ingredients and tools, so... we do what we can...
Your paella was amazing but it ressembels more to the Vegetable Paella / Paella de Verduras (which is also a traditional paella that you can order in most paella restaurants in the Valencian Country and are made with ñoras/nyora). If you come back to Valencia City you have to go to Restaurante Vegano Tierra Madre where they make valencian vegan rices.
I hope this helped to spread some valencian rice knowledge ;)
Thanks for sharing!
This is an awesome comment!! Such great information!!!
Thank you so much, definitely going to follow this!!
Thank you broski :)
Thank you so much!
sorry for my pronunciation, im welsh, and I can just about speak English LOL! :)
Gracias..😘
Well mother...lol. it's nice to watch you have your family on Gaz.
If you want to try cooking other vegan Spanish foods please try vegan Salteñas! Similar to empanadas but not they are done way differently
Toasted bottom 🤣
The Iranian dish is called Adas Polo 😋
I'm from Spain (Alicante) and since I went vegan my grandfather always cooks the "vegetarian paella" as he calls it and it's the best. He firsts makes a savory broth which gives it extra flavor (one of the most important ingredients is "ñora" (no translation found, it's like a dark and small dried pepper that has a deep flavour). The veggies that are generally used (not all of them at once) are cauliflower, green beans, red pepper always cut lenghtwise, artichokes and green onions. Sometimes we also add parsley and chickpeas.
The world of paella is beautiful :")
Luz Roda Huertas very true I was missing “ñora” as a proper valencian paella nevertheless what this guy has done is a master piece !
!Maravilloso!, gracias por compartir.
yaa ves la ñora es clave
Vegano de Elche aquí ! Saludos
Artichokes? Damn, adopt me
As a Spanish person myself, when someone butchers paella we tell them “eso no es una paella, es un arroz con cosas” (that’s not a paella, it’s rice with things). Yours looks delicious and is not an arroz con cosas, it’s a proper paella. You even took the effort to buy saffron, props to you! Fantastic video and recipe!
LOL that's hilarious
ah perfect, now i know what to call what i make ;)
jaja di que sí, no es perfecta para nada pero yo soy cocinero y creo que se puede comer y debe tener casi el sabor
Un arroz con cosas 😂 suena mejor en español!
cómo cojones se te ha ocurrido contar lo del arroz con cosas?? jajajaja buenísimo!
There's no need to get offended at all. Food is Art, and should have no limitations to experiment. 💯
Tell that to the social justice warriors.
@@slider292 tell that to Italians*
I think he was being tongue in cheek lol
sum h I can’t here to say exactly that 😂 Italians are so judgemental when you stray from the original recipe but I’m sorry I’m severely allergic to mushrooms so forgive me if I choose not to die by removing it from my risotto
@@Ketutar The key part about Paella is the wide frying pan that is used. And just as you say meat is important, rice equally contributes to the importance of the dish paella, which he absolutely used it in the dish. So what's the issue if meat has been replaced with a similar vegan ingredient? It has inspired thousands of vegans and non vegans across the world to try it out. And go ahead, try replacing lentils with meat and let me know if that shit tastes good enough for you :)
As a Spaniard, I just wanna say that I’m so impressed about all the information you gave about paella, that it looks like an actual, well done, delicious paella and honestly it looks very close to the veggie paella my grandma makes, and now I’m missing my home country dang.
PS: props to your dad cause we do say “chao” as goodbye, although the official word is “adiós”.
thats so great to hear!! thank you! I learnt a lot over the years especially when I went to Valencia :)
We acually stole "chao" from italian (ciao).
Por favor, que tú eres español? Y no sabes que eso NO ES PAELLA? Es puro arroz con cosas, no me jodas.
Irene R. Chica, qué humos. Si se prepara en una paella, ES UNA PAELLA. Que vale que no sea la versión original o la tradicional (que yo no he dicho nada de eso), pero que vayas por ahí negando que hay gente en España que prepara paellas de veduras me parece ridículo. Así que chill pls.
@@MMM-ov6hr no sé de dónde serás pero es que lo que dices que hace la gente con verduras no se llama paella, se llama arroz... Arroz con verduras, arroz con conejo, arroz con pollo, etc. Entérate de lo que lleva una auténtica paella valenciana, que es la única auténtica. Es un auténtico ataque a la gastronomía española llamar a eso paella. Hay que cuidar la gastronomía porque es identidad cultural tb. Vivo en el extranjero y me tengo que llevar las manos a la cabeza de lo prostituída que está esta receta...
he even got Spanish saffron 😩🙏🏾🇪🇸🤍
hi🙋🏻♀️ I’m Iranian and i was quite surprise that you know persian cuisine! the dish that you talked about is called “tahchin” and you can totally make it vegan if you want to! also we make “tahdig” which is similar to tahchin but simpler. just as a side note about how to get most from saffron, Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoon hot water then add 2 cubes of ice let sit for couple of minutes and you are good to go. it sounds a bit wired but trust me this is the way we are doing it for generations! love your content , sending u lots of love from iran 💜
thank you :) I love food from all around the world! and have many friends from Iran
Please Sir may you share a link to me to the Iran/Persian food you speak of?
@@gazoakleychef
Please please please teach us how to make some persian dishes. I love persian cuisine but I can't get any anymore because even their plant based dishes contain butter or some forms of dairy products in their restaurants. My friend's mom used to make awesome rice dishes that I loved with beans or tiny berries and I miss them so much.
@@dustinkrejci6142 chef john from foodwishes.com has a good recipe for basic persian saffron rice with tahdig. Andy from bonapetit has a video of a vegetarian version of that tahchin dish on their youtube channel.
@@miserimuslovestarvus6587 Hey! I'm Iranian and I make all the delicious dishes with vegetable oil and without meat. The butter just makes it fancier and isn't a necessary ingredient. Also, the taste of herbs and spices is so dominant that I never notice it's doesn't have meat anymore. To avoid making a runny bean and herb water, I add some ground oats to thicken it up. Anare Sabz is an Iranian vegan cooking channel where you can find some awesome veganized Persian recipes: czcams.com/channels/J5jiVyl3rfUjHEZzfmlweg.html
i was so excited when i saw the title.. i’m spanish and vegan and u have no idea of HOW much i miss paella! i promise i’ll try it out and tell u if it tastes similar or not!! thanks gazzzz xx :)
Carmichael Brod yh ok no
Carmichael Brod thank u bt mind ur own business
Carmichael Brod Ha ha. Tell that to Caldwell and Ann Esselstyn. If that's what permanent damage looks like, then bring it on.
Donna W preach
Carmichael Brod i feel like you don’t know much about veganism. talking about something u r not informed makes ur argument pretty weak. take a look to this article from the academy from nutrition and dietetics about vegetarian and vegan diets! www.eatrightpro.org/~/media/eatrightpro%20files/practice/position%20and%20practice%20papers/position%20papers/vegetarian-diet.ashx being vegan and women it’s completely healthy and does NOT cause any damage. anyway thank u for ur worry
That's way closer to the original thing than most non-spanish paellas I've seen
❤️❤️❤️
True😂😂 I’m bored of seeing chorizo in paellas, so horrible .
Tbh as long as it's got a crispy bottom, short grain arborio rice (what we'd call 'bomba')and a saffron-infused broth, the term paella works for me. That being said, saffron's an introvert, so any loud ingredient is a detriment to the dish (i.e. no chorizo please, vegan or otherwise, just cook some Gumbo)
You need to get prescription glasses
@@jujiso And you need to have some argument and be more respectful.
Is everyone gonna ignore the fact how cute Tom is? Honestly, I'm secretly hoping he'd show up in each video!
“We’re used to good food” awww
If only I could eat food made by Gaz every day 😂
They’re so sweet! It’s actually my dads food, he makes great food for my mum & sister every night! Watch our video we made together last week (meatballs) ❤️
avantgardevegan I actually haven’t! CZcams seems to forget to notify me at times! I will do ❤️
Kids spoiling their parents. smh 😏
I'll say their names for you Gaz: Jamie Oliver and Gordon Ramsay calling their rice with chorizo a paella!! 😂 Finally a British person manages to make a paella. It had to be a vegan 💚
Omar Allibhoy did a great job I thought. He did it with chicken and rabbit.Joshua Weismann was the chef that Valencians roasted in his comments for using Chorizo😂😂😂
My grand mother was a Spanish from Valencia and used to put Chorizo in her paella 😉
Put what you want in it fs
Dear Gaz, I'm Spanish and I'm vegan and I can tell you that you could be very proud of the paella you have done. You have showed love and respect for this iconic dish of our country. I do my own version using fresh artichokes, cauliflower and green beans... Thanks for using all Spanish ingredients and overall for being a great guy who promotes healthy living and respect for animals. Gracias
As a spaniard, you’re completely right with the title. People here get so protective with paella😂 🥘
But for an understandable reason 🥰
Delish!! Next time add the peas
@@laura_0_9 No.
If there is already a seafood paella, and a meat paella, what's all the fuss about there being a mushroom paella? Surely it has more to do with the spices, flavours and cooking process than the meat or seafood that's in it. I'm feeling that this is more about protecting meat and fish marketing than actually protecting the integrity of paella.
@@batintheattic7293 not really. I'm a vegan from Spain, and I know some people, specially some chefs, who gets mad if someone does not follow "the original receipe" or what they consider to be "the original one" and calls it paella (even if they use meat or fish as well). But most people don't take it personal and don't care at all :) In fact, in some areas the typical paella is already 100%plant based ^^
You have very nice parents, very supportive, and they look to me very humble people. You are blessed with these two nice people as your mom and dad. By the way your crew members are nice people too. Your channel is all about positivity, I can feel that throughout every show of yours.
⭐⭐⭐⭐⭐
yep
I'm spanish and you don't have to apologize, you made an amazing and cruelty free paella!!! I will definitely try this, also I loved the way you pronounced socarrat and the spanish meme haha
Damn, your videos never disappoint. I'm starting to get used to the high standards of your appealing recipes, but also the beautiful filming/editing. And on top of that your videos always make me laugh! Please don't ever stop doing what you're doing. :-) It's really appreciated. ♡
Thank you so much 🙏🏼
The mushroom pressing technique is just THE BEST! Derek Sarno is honestly a legend and it is the only way I cook mushrooms nowadays ;D
It's so genius
He's awesome! 🤗
I'm a vegetarian chef from Valencia and I have to say that this is awesome! I love the mushroom idea and the fact that you actually know what you're doing. All the information was pretty accurate. The only tip I have for you is that you shouldn't fill your pan that much. The best paellas are only about an inch high 😊
I like that you included your camerapeople and parents in this! Very sweet !
As a vegan Spaniard, I approve! Honestly, I've seen so many paella disasters coming from British chefs that this is just a breath of fresh air. Looks super tasty and comes actually fairly close to the real deal.
As a Spaniard this looks like a legit paella, and loved the addition of the mushrooms! There's nothing you can't do at this point hahaha xx
I laughed so hard at the “laughing in Spanish” part of the video. It looks delicious Gaz. I’ve been wanting to try paella for a long time, and if I’m going to try anyone’s vegan version, I know yours is gonna be bomb!
so did we!
I'm Spanish and vegan and I'm happy to see the paella here being veganized, my ancestors are from Spain but I remember my great aunt cooking this
Me too!! My mother was half Spanish. She made paella and I have her pan, which is huge, but she never taught me, I don’t have her recipe...but when Gaz took the foil out, I remembered that part!!! ❤️🙏🏼❤️. Gonna try this. When it’s safe to have company 🙏🏼. (I think she started on the stove and moved to the oven?)
That looks amazing and I'm a Spanish vegan sooo... You nailed It!!
Yay! Thank you!
Ay Dios mío, I am sure you will make us Spaniards proud, I trust you Gaz 😂😂🌱🌱🇪🇸🇪🇸
@@gazoakleychef CONSTRUCTIVE CRITICISM (since you said you were always trynna improve your paellas 😜):
- You chopped the peppers and courgette way too big, the green beans are usually the biggest ingredient. A common size for vegetables in paella is 2-3cm. Same would go for the mushrooms
- You added the lemon during the cooking time, which I had never seen. In Spain only some people add lemon, ans those who do do it at the end on their own plate, kinda what happens with the garnish lime on tacos.
-You used paprika 😭
WHAT YOU DID BRILLIANTLY:
-Toasting the saffron and putting it in water
- The chosen vegetables
-Not stirring but giving it a shake from time to time
- Socarrat
- The perfect balance of rice, vegetables and broth
- The Laughs in Spanish meme
My final mark: 7'5/10, I am sure it must taste amazing the way it is but with those couple of changes I'm certain your would make the best, most authentic paella ever made by a non-Spanish person LOL
@@fogonveganoasmr6973 lol Spanish & Italian people truly are protective of their cuisine haha, but food's good so no complaining
@@DS-uo1zy You're right, maybe too protective at times 😂 Perhaps coz it's the only thing we can be kinda proud of lmao
@@DS-uo1zy You're right, but food is also culture and tells the story of our lands. We're slowly loosing many things, like an impressive amount of words because english is ruling the way we speak now. And in a few years or decades the entire world is gonna create new words and new meanings, so it's gonna change the english language as it is now. Maybe protecting our cultures is'nt a bad idea :-)
Your parents are too precious! A lovely family! This looks like a dish my Dad & I might tackle together. We’ve bonded over cooking your recipes over the last 8 months. 🥰
I am Valencian and I must say this is quite a legit interpretation of the dish. You also have paid respect to the tradition by learning all the information you shared. Valencian people have two main traditions: eating paella with the family on Sundays and getting mad if someone adds a weird ingredient like chorizo.
I would like to share some tips: try it with big red pepper, cutting it in long slices. Also, when you add the rice, cover it with pimentón/paprika powder and homemade tomato puree, mix it, and fry it. When the water of the tomato is gone add vegetable broth instead of water. You should add the broth only once and never shake the paella as the aim is to create a tiny solidified layer of broth that covers all the paella. Then have it high heat 10 minutes, medium 5 minutes and low 5 minutes.
Nigerian jollof next please!
ohhhhh I make jollof a lot actually!!!
avantgardevegan please do a Nigerian episode!! 🙏🏾
This makes me very curious!
ohhh yes yum!
I'd love to see Gaz's take on Jollof!
Anyone who is offended by a “avant-garde “ cooking Chanel interpretation on a classic dish is missing the point. Looks amazing!
Meat eaters are missing the point!
You're so authentic it makes you adorable😍. Anyway I'm vegan with huge passion for cooking and I also lived in Valencia for 4 years so this recipe definitely speaks to me and I'll be trying it soon😋
gracias
Vegan Spaniard here, very impressive man! You should've made a traditional sofrito, which is vegan, and pan-fry the rice in it until translucent, before adding the veg and liquids. Also, your dad's meatballs recipe to replace the traditional albondigas would be dope! Peace :)
OH MY TASTE BUDS!!
I just made this today following your recipe & instructions and was blown away by the taste .. Thankfully in Sydney Australia we have a Spanish community who import Bomba rice from Valencia which made this dish that more authentic ... An absolute winner 🏆thank you!!
Family and friends are begging me to cook it for them now ☺️
What did you use to flavour the mushies with we dont have that spice here 🤔
As a Valencian I can say that this recipe is absolutely incredible! Not only you did a fantastic job recreating the dish, with nearly all the traditional ingredients (azafrán, garrofons -butter beans-, valencian rice...), but your explanations were perfect and right on point! I mean, you even talked about the socarrat, that’s so cool! Thank you so much for your hard work and for bringing this amazing dish to thousands of people so they can enjoy it too. You are always welcome to Valencia to try it here, we are lucky to have lots of vegan versions of paella now, so just ask us when you come! Love from Valencia 😘
I hope one day u’ll cook some real vegan Turkish dishes (we have enough vegan dishes) with Refika😊
That would be a great collab! I love Refika!
@@jwilli7434 nope,i think he love meat. meat meat meat vegan meat
wtf?
Marcin Kępski He has adressed in a previous video that he liked the texture of meat (and there are many other vegans/vegetarians who did too). I am vegan myself and I liked the texture and sometimes taste of meat and fish, but I did not want to eat it anymore. Thus, vegan meat is a perfect alternative.
THAT would be awesome!!
Oh yes! I would love that! I'm Turkish and Welsh and would love love love to see Rafika and Gaz😍😋
Hi, Gaz!
I've been following you for quite a while now. I'm not that kind of person who comments much on videos, but this time I had to. I'm a Spaniard and, even though your earlier Spanish cuisine's vegan recipes were respectful and amazing, this one is the icing in the cake. It's clear that you do put so much passion into 'veganising' traditional and international food and I cannot thank you enough for that.
I'm not vegan, but I'm slowly on the way to becoming one. Next time I can, I'll cook your paella version to my parents and I'm sure they'll absolutely love it.
Keep on with the content! I hope to go to your restaurant some time soon 🥰
I’ve never smiled so much watching a video. You have a great team there and you’re wonderful!
Your parents are so adorable!! I love that you left their natural takes 😂 This looks like an amazing recipe 💚
Olé olé olé esa paella vegana....
Gaz: Saffron's pricey so that's why this dish is for special occasions
Iranians: *use saffron in almost every single Iranian dish, can't live without it*
no wonder I'm broke lol. Saffron is life!
Just pure love, family, great food. Simply amazing!
Who else loves Gaz's curls?😁
Lockdown hair 🤓😅
@@gazoakleychef it looks really good on you 👍🤗
💛🔥💛I LOVE IT💛🔥💛
I'm finding myself saving literally every single video you've made to my "food" folder lmao
Yasss I'm soo excited!! I hope my Spanish family likes it!😊👍
It’s such a lovely recipe! Everything you do is just a piece of art💜
Man, you nailed it! I can feel the love and the care you put into the process. Enhorabuena y que aproveche!
This whole video and everyone in it are so aesthetically pleasing
Socarrat is called concon is some other countries. It's something siblings fight over lol
The best bit!!
Cucallo or cucayo in Colombia. AKA raspao.😁
It was like fighting over gold in our table.
@@FullyLoaded0330 or even pegao. So many names
Concho in Panama.
@@gazoakleychef Big fan here Gaz .Vegan for ten years already, got your books 'vegan 100' & 'vegan Christxs', and that Paella looks amazing. Paella it is.
love the individual form you bring across when you presenting
You are so a humble and inspiring chef
Love seeing your parents...lovely garden. And the paella looks amazing!
this recipe is already demanding that I make this immediately
The quality of your videos are honestly amazing! The entire video is a piece of art, not only the food but the filming as well! I enjoy watching them so much and hoping to recreate one of your dishes soon, I just have to get some spices and ingredients first.
Honestly I appreciate this channel so much, no one can tell me after having seen you cook that vegan food is boring!!!
I think all your Spanish followers are impressed with your recipe and techniques, that's an awesome way to prepare paella, I was using seitan but next time I'll definitely try your "meaty mushrooms" THANKS 🤙🏾🇪🇸
So glad I watched this. I was given some saffron as a gift, and I had no idea how to cook with it. Will be making this dish soon!
Puerto Ricans usually call the crispy bottom of rice “pegao”, but most of my Dominican friends call it “concón”. Another huge rivalry amongst people from PR and DR is “quenepa” vs “limoncillo” lol I always love learning how other countries reference certain foods. Hats off to Gaz once again for paying homage to an iconic dish while still making it his own. I think it’s incredibly admirable the way that you respect and research the culture of the dishes that you create. I hope to make this one day. Greetings from a Nuyorican (Puerto Rican New Yorker)🌴🌆
The concon is always the best part of eating rice ♥️
In Panama we call it “concolón” haha and it’s alwaayysss the best part 🤩
Thank you so much for sharing such special recipe with us, Gaz! I really appreciate that. You obviously worked hard on this, and it looks delicious
I'm Spanish and I'm so happy to finally have a nice recipe of paella that I can cook for my friends and family. It was very impressive what you did there, and also all the things you know about our culture. Thank you!
Hey dude!!! Sergio here from Spain (though living in Slovakia now). I’ve got a CZcams Channel to teach Spanish in which I also cook some Spanish recipes (Spanish breakie, Gazpacho, Paella...), and I am proud to tell you that your Paella looks...GREAT!!!! We are vegetarian at home so I will try yours. Thank you so much for being that respectful with Spaniards and hope to collaborate one day with you, for example: Gazpacho...? Anyway, great job, I really mean it, and congrats for your channel. ADIOS, AMIGO!! ;)
Everyone in the comments: “so authentic” / “good pronunciation.“ Me: “cool! One pan dish”
two, technically. he did use one extra to smush the mushrooms 😂
Obsessed with all your videos...they never seem to disappoint anyone, they are so versatile and beautiful! I can only imagine the heavenly smells and tastes of each dish !!! uggh wish I could get down on that dish in person
How passiontly Gaz explains every detail of his recipes! It’s so amazing how much joy he receives from his creations! Just look at his smile and sparkling eyes😍 Such an inspiration🙌 The best vegan Chef!
10:00 Lol, ur mom is so cute😂❤️
A ver a ver...looking forward for that one, I’ve attempted a veg paella for my vegetarian friends a while ago a they said it tasted like rice with vegetables, so can’t wait to see how you do it so I can impress them the next time we meet 😄. I love to cook paella but I would love to nail vegan version
Your mum and dad are so lovely and the dish looks amazing
love your gentle parents
That looks VERY accurate (minus the meat, of course). However, there are a couple of "minor adjustments". The paellera (the pan) that you used should serve 2-3 people. This is because the layer of rice should be very thin (as in less than 1cm) once cooked. The rice/veg should be stirred ONCE, but only when you add the rice (if you leave the mushrooms at the bottom, there will be less socarrat). Lastly, (this is down to personal preference) no lemon... In Spain, if there is any lemon at all, it's served just cut, not squeezed, for each person to decide if they want it or not.
But again, it looks amazingly good. I got hungry, and I had lunch like 1/2h ago! :P
Oh, and one more thing!
When I did my research on paella (some years ago), I found out the original paella had two versions... not seafood and meat, but meat (chicken, rabbit and snails), and veggie (for people who could not afford meat). So... like a good friend of mine said: "I prefer the poorman's paella" ;)
The crisped rice at the bottom is a Haitian thing too, we call it “gratin” :) gr8 vid
Looks delish! I love the humor in the last couple of videos that you make. Really enjoy watching it!
YOU NAILED IT! I LOVEEEEE that you used Pimentón de la Vera, Arroz bomba, or rice from Valencia and Spanish Saffron, PERFECT, as you said, going to the source. I'm so so so glad! It looked amazing!
All thats missing is La Sangria🍷❤!!!!
I purchased your book.
It arrives tmwr!!!!
So Exciting!!!!
Going to the farmers market now to stock up and cook away lots of plants this week!!!
Looks wonderful!!! Just needs Sangria to accompany this lovely meal. When I visited 🇪🇸 España it was served everywhere even at a Thai restaurant I visited.❤️👏🏽😷
Your videos have gotten more and more spontaneous and random haha, I love it. So fun to see your parents' and friends' reactions !
Wow chef, your channel is such a gem! And your level of artistry and creativity is just amazing!!!
Ooooole Gaz, qué buena pinta!. Besitos desde Tenerife
What a great recipe! Will try it out for sure. Also, as a Spaniard, I was quite impressed that you used the traditional garrafons (butter beans) and that you knew about the socarrat.
Thank you! Enjoy 😀
Beautiful family, recipes and ambiance 🙌🏼
That looks rich and delicious !! Thank you so much for sharing this genius recipe 😍
Now you made me buy a paella pan! I was just thinking, couldn't the mushrooms be done in the same pan at first so that we don't loose any flavours? Your parents are really sweet:)
Beautiful! BTW, Koreans enjoy scorched rice too. So delicious and crispy..
That looks soooooo good!! And the presentation is all-that!!!
Your parents are so adorable. I just love them on your videos. 💚
When I was 13, I was in a play called Odd Couple (Female Version) in summer camp, where I played Jesus Costazuela, the "hot Spanish upstairs neighbor". My line was "no problem, we can have chicken paella upstairs in 10 minutes". I'm not Spanish and never heard of that so I kept pronouncing it "pay-ella" (as in "hey fella") over and over. Finally one of the actresses got fed up and said "it's 'pie-aya'! Not 'pay-ella' you idiot!!" I was so embarrassed. That's how I learned that word. Now every time I hear it all I can think of is my shameful teenage experience.
HAHAHHA
Aww
So weird to see my city in your videos 😱 Honestly this looks bomb 🔥 We do have paella de verduras (veggie paella), but this is next level
I love your shows, thank you and please keep them coming! I am a diabetic and you are sincerely a blessing and an inspiration! Be well... Peace love and abundance to you and your family! :)
Your parents are lovely and real.
Spaniard 🙋🏻♀️ and love it !
LOL, makes me wish I could work for Gaz, so I could eat his cooking all the time!
Send me your cv 😀
This paella looks amazing. I'm definitely gonna make this. It's nice to see you make another video with your parents again Gaz🙂❤ they must be so proud of you being an epically awesome chef✌❤🌱
Looks amazing. Love that you are spending time with your mom and dad. Nothing better than food and family, O and of course friends 😊
2nd. Day as a vegan. Best decision I ever made
Already cooked the Paella according to Gaz's website. I got the full live tasting experience :P
What type of mushrooms was it?
Omg
@@jessicaaudate Oyster
@@flow4458 okay thanks
@@jessicaaudate Welcome.
I rarely find myself cooking up this guys recipes but I always find myself watching his videos from beginning to end. Good production quality
I just love the music that you choose as your background. So great.
"The rice is really creamy". It should be dry. It looks really good tho. I also don't mind paellas with chorizo (but I know as Spaniard that valencianos will be crazy about it)
had to scroll down way too far for this comment. this looks like Risotto :(
Gazzzzz it’s me again, still allergic to mushrooms babe. What can I use as a replacement?
you can try to replace it with bits of soya. if you're not allergic to that.
You are so passionate about cooking. I love it! Really enjoyed watching. Can’t wait to try this delicious looking recipe. 😊
Thank you so much Gaz! I am Spanish, and I am impressed about how much you know about paella...it's way better than others I have seen in my country and can't wait to cook it myself.Well done!!