Authentic Spanish Seafood Paella | Christine Cushing
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- čas přidán 7. 07. 2024
- Here are my first hand, step by step instructions for a pro approved authentic Spanish seafood paella the way I learned to make it in Valencia Spain. With a few practical adjustments to master it in your kitchen anywhere in the world. FULL RECIPE BELOW.
Check out this great video on how to make the authentic Paella Valenciana: • Mastering Paella in Va...
RECIPE: SPANISH SEAFOOD PAELLA
1/4 cup extra virgin olive oil (50 ml)
8 large shrimp, peeled, deveined tails on
8 -12 bay scallops
1 onion chopped
2 piquillo sweet peppers ( chopped )
3 plum tomatoes, diced ( canned )
2 cloves garlic, finely chopped
1 tsp approximately smoked , mild Spanish paprika (5 ml)
1 cup la bomba Spanish rice (250 ml)
good pinch of quality saffron
splash dry sherry or dry white wine
4-5 cups seafood stock or clam juice (1 -1.25L)
grated zest of 1 lemon
about 12 mussels , cleaned and well rinsed( about 375 gm)
fresh chopped parsley
1/2 cup peas, optional; (125 ml)
Season shrimp and scallops with salt and pepper. In the paella (pan) 12"-14" or 30-34 cm, heat 1/2 the olive oil on medium high and sear on both sides, about 2 minutes per side. Scallops should be golden but not fully cooked and shrimp should be starting to turn pink. Remove immediately and transfer to a plate until ready to add back to paella, towards end of cooking.
Return paella to heat and add rest of olive oil. Over medium heat, begin saute onion, for 1 minute and stir. Add peppers and paprika and cook until soft, about 4-5 minutes. Add tomatoes and cook until well caramelized. Add garlic and stir. Add the rice and stir for 2-3 minutes , coating rice with oil and pan drippings. Deglaze pan with sherry and shrimp drippings. Add saffron, seafood stock, grated lemon zest and season with salt and pepper.
Let paella cook over medium heat, until rice is starting to absorb liquid, about 8 minutes. When rice is starting to soften but still has a bite and there's a bit of liquid left, add the mussels and push them into the rice so they are half buried. If pan is too dry, add a bit more stock, as per video.
DO NOT stir at this point. Increase to high heat. Add peas, after 2 minutes , add back the partially cooked shrimp and scallops and finish cooking for another 2 minutes, approximately. Mastering this part takes a bit of practice but you want the mussels to open, the shrimp to be perfectly cooked and the rice to have slightly charred creating the coveted "socarrat" on bottom of pan. Rice should be dry and caramelized to bottom of pan.
Let rest for 3-5 minutes.
Serves 4-5
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Grilled Sockeye Salmon: • Grilled Sockeye Salmon...
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#paella #seafoodpaella - Jak na to + styl
Usually I don't write or comment in videos... But I am so tired of the people, spanish people, about if it is authentic paella or not, when in the tutorials you see "How to make paella" I am originally from Valencia, and my family have being from Valencia all their life and I can say what is original or not. You don't have an idea, of how many versions of paella we have in the Valencia community (Castellón, Valencia and Alicante). We have a seafood paella, more than one. We have to think, she is not living in the Mediterranean side of Spain, if not, in USA, so, think how difficult must be to get the original ingredients we have. I am just proud of people like her, that tried to investigate and even making a trip to the place where the paella was born, for just having the right information and making the recipe in the most accurate way they can. The paella have already changed since the first time was done, from farm people centuries ago. And all the different versions of tortilla? Why nobody criticizes all the versions from the original version? She knows part of the technique and the vocabulary of it. So, Bravo Christine, for making our gastronomy more known and for loving my city. And sorry if this comment is too long. Visca València!
Love your comment Carla and Valencia is a great city. Wish to go back soon.
@@TheAgentbosko Thank you very much! I don't know, it looks like is popular to have that behavior each time there is a Paella tutorial. She even uses azafrán, that is super expensive (don't want to imagine in USA) and authentic rice from Valencia. Now, my mother for the color uses curcuma, because it doesn't give almost flavor, but color as the azafrán and it is much cheaper. If I make a video of that, for sure, there would be someone making a critique, because she is using curcuma instead of azafrán 🤣Have a nice day!
Hi can I ask, why not wash the rice, is there a reason? I make sushi mostly and I can’t imagine not watching the rice until clear. Thanks
@@skyking9248 Because for sushi, you remove all the starch from the rice, but not in paella. There must be starch. We just stir the rice a little bit together with the other ingredients, before we put the water in. Then there are people who move it with the water and then there are people who do not. Traditionally you don't stir it when you put the water, so that it doesn't release too much starch. But it always leaves a very thin layer of starch around the edges and on top, which makes it creamy. Besides, this way, you get a more caramelised socarrat.
Best regards!
@@carlaortegabellver926 thanks for the reply :)
Makes sense. So hard for me to even consider not washing the rice, but I get it!
Best
I can see there are a few criticisms in the comment section that somehow this isn't "authentic" paella, but to be honest it seems like those comments show up on every single video recipe for paella that exists-not to mention the fact that paella isn't a recipe, it's a family of recipes. I have to say that I learned a lot from your video, and I especially didn't really appreciate the importance of the socar rat before. You have inspired me to try making my own paella, so thank you!
Yes, the method can vary however there are some 'dos and don'ts' if it's going to be labelled authentic.
I miss Christine Cushing Live! 🤩 glad I found her again here!
Thank you so much. We had so much fun on that live show. I miss hosting it as well. Glad you found me here 😊
I’m so happy to be here in Spain, I can taste all kinds of PAELLA, and try to make it.
Made this for dinner tonight, so delicious as usual. Took me right back to my trip to Spain 2 years ago. Thanks for the phenomenal recipe Christine!!
So happy you made it ! It was my way of bring the closest thing to Spain to you at home. Thank you
nicely taught with just the right amount of clarity, timing and enthusiasm. mine is just in the final minutes of cooking and I can't wait!!
Hi Christine - I made the Paella tonight - first ordered a Paella pan - It was excellent, although where I made it the stove was electric and had a smaller burner than it needed, so I had to adjust the pan over the heat and this took a little longer. Got the Paella pan from Made In - a little pricy but will last and last. Also ordered the Spanish peppers (canned) and the smell when I opened the can was amazing - and lots of them - so I'm freezing what was not used in the dish; ordered Spanish smoked Paprika just in case I couldn't get it, Spanish oils and La Bomba rice and their Seafood broth which was absolutely incredible. Bought sea scallops, shrimps, clams and mussels -- very expensive when you add it all up but truly a feast for once in a while and on a special occasion. Everyone loved it and it looked as beautiful as it was delicious. Served crusty sour dough bread, grilled, then grated garlic on it and spread some Spanish oil and served a salad with lemon/oil, garlic salad dressing with colourful tomatoes and a bit of bacon. Thanks so much!
This is what I love to hear ! When you pay attention to all the details of this dish, it truly is worth all the effort. You described it beautifully. I also make it for those special occasions and the family goes nuts.
I have been looking for a paella recipe that would be both correct and easy to follow. Found it here!! Can’t wait to try this weekend. Thank you
Thank you ! I hope you have made it. This is my annual Christmas Eve tradition. The family demands that I keep making it.
Christine reminds me of my favourite auntie. Lovely lady.
Thank you for the great tip - pre-cooked seafood! It really works and makes it so much easier to finish the rice just right!! Thank you!!!
I'm so glad you love it. That little pre- step works wonders and you still get the perfect texture of all the seafood and rice. Thank you
As a Fan of spanish Masterchef “Alex el capo” I have to tell you "mmm que rica”
Gracias !
Look delicious thank you for sharing your recipe thank you
This lady is such a sweetheart. God bless her and her family. Love from Armenia 🇦🇲 🇬🇷 🇺🇸
I love, love, love this food. I could eat it every week.
I totally agree. Thank you
@@ChristineCushing I love watching you cook.
That looks soooo good!
I came here from the recent video “behind the scene to a private party” clip where you cook the paella. Christine, you are such a great chef.
Brilliant ! Fantastic !
Gracias !
That Paella looks gorgeous. I visited a couple of times Valencia and that Paella is very similar to what a Paella from Valencia looks like. There are some places where spaniards (like me) put Chorizo in the Paella and makes it much more delicious.
I'll cook this version of yours. Thank you.🌷🌷 Love it. 💖💖
Please do try it ! It’s a family favourite !
Outstanding recipe 👍😋
Thank you.
Perfect!
Oh my that is a perfect paella!🙌🏻
Many thanks
Just want to drop a line to let you know that i utterly enjoy watching your videos. Have tried many of them and they are awesome!! keep them coming please!! thank you!
Thank you so much !
Delicious👩🍳 Christine, paella makes me hungry and I want to go to Spain
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Oh how I want to go to Spain also and have this paella by the seaside. But for now ... my version is good. Thanks
Ok ok your making me hungry looks delicious and wonderful. Thank you 🙏☺️😉💐
My pleasure !
looks wonderful i am going try now
How did it turn out? Thanks.
Very 😋 yummy Madam. Thanks for sharing. I will try to cook this on my daughter's 45th Birthday! God bless you all...
I’m 33 now, but I watched you every morning at 5am before high school growing up. I tell everyone that you’re the one who taught me how to cook 😂. That looks delicious!
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That is awesome ! Glad we could spend so much time together in the kitchen ! Did you absorb my lemon obsession ? LOL. See you in the kitchen
Thank you for this. I’ve never quite mastered paella, always ending up with an ok seafood-and-rice dish but not really a paella. Now I feel I know what to look for and will give it another shot!
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@@cookwithpride840 remarkable in its irrelevance to the present discussion.
Well, at least you’re not promising trust funds out of Nigeria.
Yes there is a bit of a learning curve and I wanted to make this video for people to succeed at home completely on the stove top. Hope you nail it
@@ChristineCushing I think I need a smaller pan. The one I have is not huge, but it’s too big for one burner. Following the advice from somewhere (I forget where) else, I would light two burners and rotate the pan around but that’s just one more tricky bit to manage, one more factor to juggle. And I live your approach of half-cooking some of it first, for texture, which makes so much sense.
@@jjpp2216 You could always finish it off in the oven. My Wife is from Spain and that's how she does it
How prescient. I opened up CZcams to look for a Paella recipe and there you are! Thank you.
Kismet ...:)
It’s all about the timing ! I hope you try it.
that's crispy on side & bottom.. delicious 😋😋
The best ! Thank you
As a Spanish person, I can't say how much I appreciate you saying 'Don't add chorizo', it is not a Spanish thing guys!! Also made me crave my mom's paella!
Thank you ! It is a delicious one.
Who cares if chorizo is a Spanish thing or not if I like it I'll use it
I like to cook my chorizo in a separate pan and add it on top of the rice right when the paella is finished. This way you have chorizo with the dish but the flavor hasn't been absorbed by the rice. This way it's the best of both worlds
Amazon has this rice👍🏽 can’t wait to try this
Wonderful video, looks delicious!!
Thanks so much
Looks great!
Many thanks
That looks super tasty. A nice paella. Cheers!
Much appreciate it !
Yummmm that looks delicious my mouth is watery 🤤🤤🤤🤤
Then my job is done 👏👏thanks
It's wonderful food/video like this that makes me so sad we're not neighbors :)
One of my favourite dishes, thank you 😊. Would greatly appreciate that you show the black rice paella 🥘 of Barcelona. I don’t know if it’s actually a Barcelona dish, but I ate it there and fell in love with it.
That is a great looking Spanish Paella and your family must have enjoyed eating it too and you do make great looking and tasty dishes always and I hope 2021 is much better so far than 2020, which was terrible from the beginning due to the corona virus.
Thank you ! Yes let hope for a better 2021 and this paella is a good start .
Amazing thanks 🌻
My pleasure !
Looks Great! I made paella once about 2 decades ago, have the same type paella pan as you, purchased from Williams Sonoma. Bought the right rice, made different marinades for the giant prawns, and chicken also it had clams and sausage (not chorizo), it was quite a combination and quite expensive,lol. I didn't know you could cook the entire time on the gastop, but I like the idea that you can. Really like this recipe, maybe I will make another attempt. Thank you!
Please do try it again. I think you will love the results
Perfecto!..🎨🥇
Thanks so much !
@@ChristineCushing
Siempre!....
Delicious
Awesome recipe Tina Fey!
My pleasure 😜
This is one of my favorite paella recipes -- there are so many but I totally agree NO CHORIZO. It overpowers all the delicate flavours.
Thank you for watching !
Seafood Paella is the ultimate dish of Spanish cuisine, well done. 😤😤😤
Thank you ! Yes it really is the ultimate Spanish dish.
Thank you ,chef Christine ! Looks like work of art ! I can't wait to try making it ! Do you have any suggestions for what other type of rice to use if I can't find the original paella rice ?
Its difficult to use any other rice. I have not done it so I don't want to guide you to a rice that won't deliver. I hope this helps. Thanks for watching
I wish I could reach through the screen and taste that delicious Spanish seafood paella. Mmmmmmmmmmmmmmmmmmmm. :)
Yes ! It really was amazing. Thank you
Loved it from 🇱🇰
Hello! I just did try your recipe and it’s unbelievable delicious 🤤 Thank you so much from Turkey 🇹🇷🥂👌🏻This will be my favorite meal for the special guests and also would like to mention that I did follow every step she did including dry sherry ☑️
Great top. You look good in it.
Hi Christine, as s Spanish living in Canada I have to say you mastered the paella!!! Hearing that “guitarra española” at the background made me travel to Spain right away. A couple of tricks to keep mastering the dish: get the stock hot so when you add it to the rice both are at the same temperature and it cooks more evenly. For a sublime taste make a “ fumé” with the heads and shell of the shrimps, it will take this dish to a different level. By the way, never heard of adding wine or cherry to the paella, but hey, who I am to tell anyone to do things in a different way😉😉😉. I always sear the fish and the seafood firs as well. Great recipe Thanks for transporting me to my hometown 🥰🥰🥰
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@Crystina Luna - I am Chilean/Canadian and I learned to make paella from my mother in my native Chile. Here in Calgary I have made seafood paella very similar to Christine's and with wine with very good results; I agree with you about making a 'fume' and heating up the stock before adding to the paella making a difference.
Ooh so glad you enjoyed my rendition of the most iconic Spanish dish. I knew there would disagreement. I also make the shrimp fumet ( it’s in my sautéed shrimp video ) and yes the stock should
hot , you are right about that. Be well and sending you my best for 2021
bravo .. bien hecho .asi lo hacen las madres españolas.padres epañoles y cada uno le pone su toque personal .es lo mas parecido que he visto. a como lo hacen lo hacen en España.. bien. un saludo
Muchas Gracias. !
Hey Christine, this looks like the perfect paella recipe I've been looking for! What are your thoughts on adding lemon?
Thank you so much. It is delicious. I feel good about adding some lemon with the seafood. I often add lemon zest but also some juice. Thank you
I also put wedges of lemon when serving. I lived in Spain for a while and never saw anyone put wine in the recipe. The best paella I have tasted was in Malaga and Almeria where you can get it as a tapa (small taste free with a drink).
Muy bien, el azafran es parte importantisima, felicidades desde España.
Muchas Gracias !
I will try this recipe Christine ! But using the rice that available in LA, maybe not bomba even though I do want to use ingredients as closed as I can from the one they used it in Spain .
I hope you can find the Bomba rice. It has to be available in LA. You will love the recipe. Thank you
I searched and searched and finally found easy to follow the recipe
I'm so glad you discovered my recipe
I love that paella pan...great size...not to big for your average stove top. I like that you seared the shrimp and scallops beforehand for color. This dish looks delicious. I wonder if you could use a risotto rice? The socarrat is something I have been unable to master using a 12 inch frying pan. I guess I have to invest in a paella pan. Beautiful recipe.
Yes this paella size is perfect for home 4-5 people. Unfortunately the Arborio rice does not work. This Spanish rice is very specific in that is stays fluffy and doesn’t get creamy like Arborio. The frying pan has sides that are too high so you definitely need the paella for success ! Thank you
Ela Christine, show off the 200k CZcams frame :) Congrats!!!!
Thank you Giorgo ! there is no 200K youtube frame but working my way to the big 1 Million... See you in the kitchen
Hi Christine I forgot to tell you, next time try the paella with octopus, your gonna love it!!!
And Nutella
It looks delicious! I can’t wait to try making it. How many cups of rice is needed for this recipe as I didn’t see it in the recipe that was provided.
Its listed in the middle of the written recipe - 1 cup (250 ml) la bomba Spanish Rice : )
@@swisski thank you, I absolutely missed that part.
My apologies , you were not missing things .. We noticed the rice was missing and added it yesterday. I hope you try it
Hi Christine, Great looking paella! We wanted to add squid, but were wondering at what stage we should add it into the dish to cook. Thank you.
I will also be making it tonight for Christmas Eve ! For the squid , if you slice it into rings, I would add it at the point in code where I say to add the mussels. You don’t want to over cook it, or it will be chewy. The smaller the squid the better for this . Thank you and enjoy
@@ChristineCushing Ok awesome Your reply was right on time too Thank you so much! Merry Xmas to you and your fam!
I have been using a large braiser pan.
to brown and sauté then add the rice
and bake then broil in the oven.
Not getting the crusty bottom will need to work on that.
Yes that browned bottom is the key ! Have fun working on it. Thank you
this is a Cape Codder's delight! Christine, your instruction, love of cooking, tips, are the absolute best! I have only one question: Why don't you cook in your 'draws' like all the half-naked bimbos who can't boil water without scorching it?..you'd put 'em all to shame!
Juicy 👩🍳😉
Hi Christine - would a splash of Sherry Vinegar work in place of the actual wine?
Yes you could add a splash of sherry vinegar, but not as much as wine or it will be too acidic. The wine when it evaporates gives you a much more balanced flavour. I hope this helps. Thank you
@@ChristineCushing Thanks!
I am going to attempt this tonight, does the stock have to be heated when adding? Thank you.
It's better to have the stock boiling when you added into the rice so it doesn't stop cooking. ;)
Yes , ideally, but I make it with room temp also as it comes to a boil very quickly in this shallow pan. Thank you
Hi Christine! Any reason why the stock is not hot? Doesn't it affect the cooking process of the rice if we add it and it's not hot? Thank you!!!!
It is a good question . Unlike risotto , paella is not creamy and you want the rice to keep it individual shape so the temperature of stock does not affect the final result and would be another pot to have hot for no reason. Also the surface area is so large with shallow pan on high heat that your temperate recovery is almost immediate from adding the stock. I hope this helps and that you try it.
Hi Christine - quick question, I got sofrito in a jar. Can I assume I don’t need to do the piquillo, etc from scratch
“I can smell it from here!”
She’s right there!!!
Very delicious too ! Thank you
How do you make the seafood stock??? Ohh i almost forgott to say. What a tasty paella you made 👍👍👍 and i also liked that u said No chorizo 👌👌👌
It's way easier to just buy seafood stock. I used to use lobster in my paella and would boil the lobster (5/4 small/med Florida lobster tails) for about 2 minutes, then turn off and let soak about five minutes. Remove the tails and save the water for the stock. But now I just use half/half chicken and seafood stock (Shrimp, mussels and chicken are my main proteins).
And yes you can use chorizo, just get dry or smoked Spanish chorizo. Many chefs in Spain use it in their paellas!
Christine!!! I am having 10 people over and have a 16" pan...I am planning to double everything! YES???????????
Yes I would double it but maybe add some more seafood , so you have enough for 3 pieces / person. It’s such a delicious recipe. Thank you
Only one pan?!? :) They're inexpensive. I have three!
OLE!
Gracias por llevar a las mesas de muchas personas una pequeña porción de nuestra cultura. Yo la hago un poco diferente, pero sin duda esta es la versión mas cercana a una paella. Los elementos básicos y la elaboración son las mismas en prácticamente cualquier casa española, lo puedo asegurar! No tengáis miedo a explorar un poco mas. Hay miles de paellas; Mixta, arróz negro, solo con verduras. La idea es la misma pero con diferentes elementos, PERO SIN CHORIZO, por favor! jajajaja
Was an awesome video, thank you a lot! Huggs!
entiendo que no eres de valencia no?? 7u7 casi me da un ataque al ver esto a lo que llama "paella original"
Muchas Gracias. I really do love a paella. It's the perfect dish.
Hey Christine thanks for sharing the recipe. Question: if I can't find La Bomba rice can I use arborio rice instead?
Yes you can, she should have said that! Good quality arborio is short and round gives tge same result
@@dolce13651 I thought so, thanks
I have not made it with Arborio and it won’t be the same but give it a try . Thank you
@@ChristineCushing from what i know good quality arborio is a short grain rice like Spanish rice! And it should not make any difference!
@@Sarah-zg5qs you should watch Spanish chef omar on CZcams and or Instagram
Can I use padan rice or sushi rice
These types of rice are not suitable for paella as they are sticky. Thank you
So...what do I do with the zest of lemon? 🤔
My apologies , you just add it either at the end for a fresher flavour or when you add the rice for more depth. Thank you. Hope you enjoy
Hello where can I find the written recipe? Thx
Christine Darling! You are one of those amazing ones i really want to meet 😃
Can I make this and bring it to a party
its tough to make this and bring to a party because it;s best enjoyed right after its made. We always reheat it the next day but it's always best freshly made. Thank you
I'm sorry but I have to use frozen seafood, are there any extra tips to make it uh edible lol thx so much in advance
Ok I'm getting fresh seafood & got a whole lotta frozen as backup lol
Originally paella, which means "pan" in local Catalan dialect, was made with rabbit and chicken meat, not seafood, arround the Albufera lake, near València. Now, it's true that the dish has become increasingly popular within Spain and beyond, and many versions of it have been created, versions like the one Christine has shown us. No problem if she prepares it this way then. You do you. The only thing that I think doesn't fit here is the chosen music, it reminds me of Andalusia, not València's region. Here we have a different traditional music. I know that anything Spanish and flamenco or other music styles from Andalusia are mixed in many people's minds, but let me tell you all that in Spain there are different peoples with different languages, different cultures, to which are linked specific musical styles. In Valencia, for instance, you have local jotes and boleros, which are traditional dances and have their own music. That being said, you, Christine, are a great cook! And I am personally fond of Greek food. ^_^
Thank you for your comments ! You must check out my paella video when I was in Albufeira making that exact paella you are referring to. As for the music , it’s tough and music is expensive so this is all I had. Thank for watching
First of all : Valencia is Not Cataluña. Valencia is Valencia, the old Kingdom of Valencia never belonged to Cataluña. We don’t speak Catalan. We speak Valenciano. The name paella has it’s origin in the arabic language “ Al pa el” .Also the origin of the dish is arabic from the time when Spain was ocupied from the Maures. Please don’t give lessons when you don’t have a glue about our Geographie, our language , our history and our kitchen. Reading might help you...
@@alexspanien2926 Ay-ay-ay que horror!!!! Que me considerarán catalán!!! Niegalo todo!!! (aunque a nadie le importe una "fave" en este canal) 😂
no lemon??will green pepper totally throw it off?
leave the peas and all is perfect 🙂
The next time someone from Spain says to not use chorizo in paella, tell them that back in the 1800s, Spaniards absolutely put chorizo into their paella. Their own food writer Ana Vega found with her own research that chorizo was added. Another well known food writer from Spain Cristino Álvarez found the same use of chorizo in paella in the past. Both of them defended Jamie Oliver when his paella recipe became an evening news report in Spain.
Why you used the same teaspoon to try the rice
I always eat the tiny attach muscle of the scallops. Yes, it's a little chewy, but OK.
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WHY is Chorizo a fail? I have seen so many combinations...just wondering.
It's such a long story with the chorizo. People in Spain feel very strongly about what goes into a paella. If you like the chorizo, go ahead and use it...Thank you
@@ChristineCushing Thank you. I made your recipe and it was amazing!!!
what's wrong with the chorizo?
It's just a Spanish thing. They are really opposed to using it. But we can do whatever we like. LOL.
One can't totally dismiss chorizo in paella until tried it
Great video--ignore the "nay-sayers."
Haha ! There are certainly many of them. Thank you
9
one of those muscles was open already when you placed it in the pan !!? isnt that a no! no! ??
Yes that is true , with one exception. These mussels tend to open up at room temp , so you just tap on them to ensure they close back up. Then you can use them. I did that for this video. Thank you
Very nice and tasty looking paella. But no matter how good someone cook the paella and it's not cook traditionally, still there's some taste missing compare to the original. And the missing ingredient is the smoke from the wood fire. yep traditionally paella is being cooked on a wood fire and there's nothing can compare from it. If someone claimed that their cook is authentic but not cooked on a wood fire, sorry to say but it's not.. Probably their ingredients are authentic :)
I crown you as a honorary spaniard
WHAT kind of pepper? Sheesh
Why not chorizo if I like chorizo I'll use chorizo who are you to say what's right or wrong
I think I am more of a Jambalaya guy than a Paella guy..
I'll eat both, happily!
Give you a 5 maximum.. Good try