Love the videos. I have the Matfer carbon steel paella pan and make it on the grill. I've use the "Paella on the Grill" recipe from America's Test Kitchen, which can be found here on YT, to great success a few times now. The smoke from the wood chips and charcoal really add to the flavor. The best part about paella is there is plenty of room to adjust ingredients based on what's in season or just what you have in the fridge. For the soccrat, I've found it's a combination of appropriate amount of oil, cooking the rice through, and then letting it rest (covered) so the rice releases from the pan. Definitely a trial and error situation.
Im valencian, and if you don't mind I have some suggestions. If you want to go the tradicional route of the paella you're supposed to leave strong flavors such as spanish chorizo out of the picture (don't get me wrong I also like Rice with chorizo but It does not fit the paella profile) because the flavors that traditionally go into the paella are way milder than that and chorizo would eclipse them (and as you know you're paying quite a bit of money for the saffron, would be a shame to waste It). Regarding the last bit of de vídeo, if your socarrat is black It means you have burnt It, and it COMPLETELY ruins the flavor, ive been a víctim plenty of times, the worst sensation in the universe. Usually when we valencias try to achieve socarrat we basically Guess (out of experience) how much water we need to get the rice almost done before It all evaporates, then we set the fire to medium high (depends on the stove or "paellero") until It feels right (in my case I wait until I can smell burnt and them i leave it on frightened for maybe 20 seconds. If you want the full breakdown lf what I do, maybe with some pictures I don't mind sending you an email. Also im sorry, i had to type this whole text on my phone while my spanish corrector was continuosly screwing me over. Un saludo.
Forgot this part: once thats done, that's when you cover It Up with (in my case and what I've seen everywhere in Valencia) paper towels for 5 minutes. Full disclosure, im 22 years old so I haven't cooked as many paellas(if I has to set up a number It would be around 20) as i could have if I was older but I ate plenty of them so I think that somewhat qualifies me to be giving information, nevertheless, I Hope It was useful in some way.
Hi Quino, I agree that classic authentic paella shouldn't have chorizo, but I personally love it from time to time. I am not sure if you are the Valencian that said to not mix meat and seafood. I agree that for authenticity you shouldn't mix. But the best paellas I've personally had, both my own and at restaurants, have included both. Again I acknowledge this isn't authentic but it sure is delicious :)
@@Scott-rf5ux I don't recall commenting on the other video, maybe I did and I don't remember it now. In valencia there are paellas with seafood and meat, it's not the traditional way but tourist seem to enjoy them more so we do do them, in the end everything you throw into a "paella" (the pan) is a a paella, it's just not inspired in the tradictional "Paella Valenciana" as we all do everywhere in the world, if you like to make them that way, make them that way that is how you should do it, according to your taste!
Excellent video. I sent you an email as the reply is too long here. Succarrat, BTW, will depend on a few things: pan and source of heat, where it will be much easier if your pan has best possible heat reaction and retention (thick non-stick, like 5mm or thick copper). I think carbon or SS (unless demeyere atlantis) will likely create inconsistent results. Ideally, you want to find the perfect timing where after about 20 min, you run out of liquid, rice is 90% done, then you turn heat up high for 30-45 seconds, then shut it off, and cover it 90%. This will allow rice to crisp up, and cook all the way through. Of course, you'd need to practice your timing as it depends on some elements mentioned above.
This pan makes superb old school pan pizza as well. I like topping it with cheese all the way to the edge for that crispy cheese edge. Highly recommend.
Another great vid, Uncle Scott! I too love rosemary, and I need to try your oil-infusion idea! As for whether or not it’s “genuine Spanish”, I watched a cooking show a few years back where they visited a very famous and rustic paella restaurant in Spain…near then end of the preparation, the chef/owner grabbed a big sprig of fresh rosemary, lit it on fire🔥 , put it on top of the paella and covered the pan. The idea was to infuse the rosemary smoke into the meal along with the regular aroma. I’ve been tempted but never gone quite that far! But I do use the fresh rosemary for sure.
Chorizo is very overpowering. Seems to be over-used by non-Spanish cooks. In Spain we used soft cooking chorizo mostly in stews (chickpea, faba beans etc.) And also simmered on its own in natural cider or wine as a tapas dish. But for Paella kept it subtle otherwise you will not taste the zafran...
Not traditional for sure and I'm not trying to be any kind of authority but, I would agree along with a complaint about the texture of the sausage in the final product. What i do in Paella, Jambalayas, and similar dishes are.... don't mix seafood and meat or sausage. Seafood OR meat and sausage, pick one. Also brown the meat and sausage and pull, then add later after toasting the rice and deglazing. I do this with almost every braised sausage dish and even chicken and pork. After a lot of trial and error it works better for me and along with wasting saffron it wastes seafood by coating it in chicken and pork fat. You get diminishing returns sometimes when you throw everything into the pot.
I use a Matfer 15-3/4” paella pan on a large big green egg. Works great and tastes delicious. Easily feeds eight and the upturned handles let me close the lid. Definitely use Chorizo sausage. Try deseeding and grating your tomatoes rather than using canned. Extra work but worth it. Seems to absorb the smoked paprika better when you cook it down after doing the meat and sausage. I’m still working on the perfect socarrat so can’t help you there.
Hello Scott make yourself a garlic rosemary aioli for your paella. I believe chorizo sausage is the best way to go as well. I all so add northern bean can't stand peas. Good video.
Thinking of getting one for my outdoor kitchen! But I have room for only the paella burner or a double regular burner. How important is the oversized burner?
Thanks for the answer ! Small follow up : do you think there is link between seasoning and iron smell ? Not Paella specific, but cooking acidic-ish dishes can end with the pan smelling strongly of iron, is that cause for a new round of seasoning ? That has been my main indicator since I started my carbon steel / cast iron journey.
@@Scott-rf5ux Cuban cooking has been know to use beer when making Arroz con Pollo, my mom used Miller beer lol. Newark Nj has a large Portuguese population and you can find all of them with paella on their menu. I lived on it growing it up even cold out of the frig as leftovers . Like cold pizza slices lol
I wonder if there is any historical ties to the French and Spanish when it comes to this type of dish, because this seems an awful lot like jambalaya and that's probably why the meat and seafood mix is something you see in some.
Just a heads up that there are two types of chorizo. Both are delicious in their own ways, but they aren’t interchangeable in dishes that call for chorizo. Unfortunately labels often don’t specify whether the chorizo is Mexican or Spanish, so it’s up to the cook to know the difference and choose the right chorizo. Spanish chorizo is a cured (firm) charcuterie sausage that keeps well (like other traditional dry-cured charcuterie meats). Spanish chorizo is easy to find in the UK and Europe IME. The most readily available brand of Spanish chorizo in US supermarkets is probably Boar’s Head, but there are other brands. It probably won’t be in the meat department. Look first for it usually alongside other charcuterie products sold in paper sleeve packaging in display bins near the deli counter, but occasionally more upscale markets in large metropolitan regions in the US may sell Spanish chorizo in a wider sausage for slicing to order at the deli counter). Mexican chorizo is a fresh (uncured) pork sausage. It’s most often sold loose (no casing) at the meat counter, but it may also be found in link form in sausage casing alongside other fresh sausage links (bratwurst, Italian sausage, etc.). I have seen Mexican style chorizo products sold in plastic tube shaped packages that sort of look like traditional Spanish chorizo sausage, but because it’s not Spanish chorizo. This product will be soft and squeezable, not firm like cured Spanish chorizo. To prolong the shelf life and keep the price down,, this mass produced chorizo product typically contains a lot of preservative ingredients as well as processed soy protein extenders. DIY Mexican chorizo is easy to make by mixing Mexican chorizo seasonings into ground pork and cooked in a skillet similar to browning ground beef. Mexican chorizo is usually cooked in the loose form and served mixed with scrambled eggs on a plate or in a burrito for breakfast.
How to Paella: Senia rice Vole or Eel or Duck (depends on season/availability) Lavender fed Xonetes Ferraura, Garrofo or Artichokes (depends on season/availability) Saffron Salt Olive Oil Water Note: anything else added would be heresy (Rabbit and Chicken are for tourists only) Must only be cooked on open fire with Orange wood as fuel and aromatic or else it's heresy It's pronounced pah•EHL•yah and not pa•EY•yah lest I call you a Mexican.
OH you think turning the oil red is "really neat" but you were all negative about tumeric turning oil yellow. God dammit uncle scott. sorry I've been drinkin.
What to note is: sure Jacque Pepin is a great well known chef, but he is not spanish and he cannot cook everything to perfection Just like any other well known chef
😍😍😍 I love it. I want to see all the recipes you make. Why dont you add your recipes to khal site A lot of awesome chefs add their recipes there. It's the world's only cooking social media....😊😊😊
Love the videos. I have the Matfer carbon steel paella pan and make it on the grill. I've use the "Paella on the Grill" recipe from America's Test Kitchen, which can be found here on YT, to great success a few times now. The smoke from the wood chips and charcoal really add to the flavor. The best part about paella is there is plenty of room to adjust ingredients based on what's in season or just what you have in the fridge.
For the soccrat, I've found it's a combination of appropriate amount of oil, cooking the rice through, and then letting it rest (covered) so the rice releases from the pan. Definitely a trial and error situation.
Im valencian, and if you don't mind I have some suggestions. If you want to go the tradicional route of the paella you're supposed to leave strong flavors such as spanish chorizo out of the picture (don't get me wrong I also like Rice with chorizo but It does not fit the paella profile) because the flavors that traditionally go into the paella are way milder than that and chorizo would eclipse them (and as you know you're paying quite a bit of money for the saffron, would be a shame to waste It).
Regarding the last bit of de vídeo, if your socarrat is black It means you have burnt It, and it COMPLETELY ruins the flavor, ive been a víctim plenty of times, the worst sensation in the universe. Usually when we valencias try to achieve socarrat we basically Guess (out of experience) how much water we need to get the rice almost done before It all evaporates, then we set the fire to medium high (depends on the stove or "paellero") until It feels right (in my case I wait until I can smell burnt and them i leave it on frightened for maybe 20 seconds.
If you want the full breakdown lf what I do, maybe with some pictures I don't mind sending you an email. Also im sorry, i had to type this whole text on my phone while my spanish corrector was continuosly screwing me over.
Un saludo.
Forgot this part: once thats done, that's when you cover It Up with (in my case and what I've seen everywhere in Valencia) paper towels for 5 minutes.
Full disclosure, im 22 years old so I haven't cooked as many paellas(if I has to set up a number It would be around 20) as i could have if I was older but I ate plenty of them so I think that somewhat qualifies me to be giving information, nevertheless, I Hope It was useful in some way.
Hi Quino, I agree that classic authentic paella shouldn't have chorizo, but I personally love it from time to time. I am not sure if you are the Valencian that said to not mix meat and seafood. I agree that for authenticity you shouldn't mix. But the best paellas I've personally had, both my own and at restaurants, have included both. Again I acknowledge this isn't authentic but it sure is delicious :)
Awesome and thanks Quino! GREAT to hear from Valencia! Please send me the email and pics at unclescottskitchen@gmail.com
@@Scott-rf5ux I don't recall commenting on the other video, maybe I did and I don't remember it now. In valencia there are paellas with seafood and meat, it's not the traditional way but tourist seem to enjoy them more so we do do them, in the end everything you throw into a "paella" (the pan) is a a paella, it's just not inspired in the tradictional "Paella Valenciana" as we all do everywhere in the world, if you like to make them that way, make them that way that is how you should do it, according to your taste!
@@UncleScottsKitchen I'll get to it as soon as I can
Excellent video. I sent you an email as the reply is too long here. Succarrat, BTW, will depend on a few things: pan and source of heat, where it will be much easier if your pan has best possible heat reaction and retention (thick non-stick, like 5mm or thick copper). I think carbon or SS (unless demeyere atlantis) will likely create inconsistent results. Ideally, you want to find the perfect timing where after about 20 min, you run out of liquid, rice is 90% done, then you turn heat up high for 30-45 seconds, then shut it off, and cover it 90%. This will allow rice to crisp up, and cook all the way through. Of course, you'd need to practice your timing as it depends on some elements mentioned above.
Love the AC/DC video link Easter Egg!
This pan makes superb old school pan pizza as well. I like topping it with cheese all the way to the edge for that crispy cheese edge. Highly recommend.
Another great vid, Uncle Scott! I too love rosemary, and I need to try your oil-infusion idea! As for whether or not it’s “genuine Spanish”, I watched a cooking show a few years back where they visited a very famous and rustic paella restaurant in Spain…near then end of the preparation, the chef/owner grabbed a big sprig of fresh rosemary, lit it on fire🔥 , put it on top of the paella and covered the pan. The idea was to infuse the rosemary smoke into the meal along with the regular aroma. I’ve been tempted but never gone quite that far! But I do use the fresh rosemary for sure.
Thanks, WM! I need a video of that smoking rosemary... might try it!
Omg, yes the smoking rosemary is amazing with paella and also a surprising diversity of cocktails.
Thanks for your sharing and I from Hongkong
Chorizo is very overpowering. Seems to be over-used by non-Spanish cooks.
In Spain we used soft cooking chorizo mostly in stews (chickpea, faba beans etc.)
And also simmered on its own in natural cider or wine as a tapas dish.
But for Paella kept it subtle otherwise you will not taste the zafran...
Not traditional for sure and I'm not trying to be any kind of authority but, I would agree along with a complaint about the texture of the sausage in the final product. What i do in Paella, Jambalayas, and similar dishes are.... don't mix seafood and meat or sausage. Seafood OR meat and sausage, pick one.
Also brown the meat and sausage and pull, then add later after toasting the rice and deglazing. I do this with almost every braised sausage dish and even chicken and pork.
After a lot of trial and error it works better for me and along with wasting saffron it wastes seafood by coating it in chicken and pork fat. You get diminishing returns sometimes when you throw everything into the pot.
This was really helpful, thanks! I’ve never tried making paella but I tried it once in Spain. It seems like a complex dish that gets better with time
I use a Matfer 15-3/4” paella pan on a large big green egg. Works great and tastes delicious. Easily feeds eight and the upturned handles let me close the lid. Definitely use Chorizo sausage. Try deseeding and grating your tomatoes rather than using canned. Extra work but worth it. Seems to absorb the smoked paprika better when you cook it down after doing the meat and sausage. I’m still working on the perfect socarrat so can’t help you there.
Hello Scott
make yourself a garlic rosemary aioli for your paella. I believe chorizo sausage is the best way to go as well. I all so add northern bean can't stand peas. Good video.
Hey Tomb! Great comments.... I will try the chorizo and beans definitely.
1st comment.
If you don't know about them already, you can buy paella burners to match the larger pans.
Thinking of getting one for my outdoor kitchen! But I have room for only the paella burner or a double regular burner. How important is the oversized burner?
Thanks for the answer ! Small follow up : do you think there is link between seasoning and iron smell ? Not Paella specific, but cooking acidic-ish dishes can end with the pan smelling strongly of iron, is that cause for a new round of seasoning ? That has been my main indicator since I started my carbon steel / cast iron journey.
I think you are right... any time I get that iron smell I do a quick touch-up seasoning as well.
Also, there is a Paella Burner and Stand Set
Paprika may extend the color from the saffron but it seems it would mask the saffron flavor. Yes?
It would definitely change the balance of flavors. I will try it and see next time and see if it'sbad or improves it any way.
Hey Scott, a youtube channel I find really helpful is called "Uncle Scott's Kitchen", you might try asking that guy... lol
Ha!
Try throwing in a bottle bear in when cooking the Paella, the saffron is very important too and guy can use Andouille
I agree about the beer...a nice addition. And I suspect andouille isn't very authentic but it works amazingly in paella with seafood.
@@Scott-rf5ux Cuban cooking has been know to use beer when making Arroz con Pollo, my mom used Miller beer lol. Newark Nj has a large Portuguese population and you can find all of them with paella on their menu. I lived on it growing it up even cold out of the frig as leftovers . Like cold pizza slices lol
I wonder if there is any historical ties to the French and Spanish when it comes to this type of dish, because this seems an awful lot like jambalaya and that's probably why the meat and seafood mix is something you see in some.
Just a heads up that there are two types of chorizo. Both are delicious in their own ways, but they aren’t interchangeable in dishes that call for chorizo. Unfortunately labels often don’t specify whether the chorizo is Mexican or Spanish, so it’s up to the cook to know the difference and choose the right chorizo.
Spanish chorizo is a cured (firm) charcuterie sausage that keeps well (like other traditional dry-cured charcuterie meats). Spanish chorizo is easy to find in the UK and Europe IME.
The most readily available brand of Spanish chorizo in US supermarkets is probably Boar’s Head, but there are other brands. It probably won’t be in the meat department. Look first for it usually alongside other charcuterie products sold in paper sleeve packaging in display bins near the deli counter, but occasionally more upscale markets in large metropolitan regions in the US may sell Spanish chorizo in a wider sausage for slicing to order at the deli counter).
Mexican chorizo is a fresh (uncured) pork sausage. It’s most often sold loose (no casing) at the meat counter, but it may also be found in link form in sausage casing alongside other fresh sausage links (bratwurst, Italian sausage, etc.). I have seen Mexican style chorizo products sold in plastic tube shaped packages that sort of look like traditional Spanish chorizo sausage, but because it’s not Spanish chorizo. This product will be soft and squeezable, not firm like cured Spanish chorizo. To prolong the shelf life and keep the price down,, this mass produced chorizo product typically contains a lot of preservative ingredients as well as processed soy protein extenders. DIY Mexican chorizo is easy to make by mixing Mexican chorizo seasonings into ground pork and cooked in a skillet similar to browning ground beef. Mexican chorizo is usually cooked in the loose form and served mixed with scrambled eggs on a plate or in a burrito for breakfast.
How to Paella:
Senia rice
Vole or Eel or Duck (depends on season/availability)
Lavender fed Xonetes
Ferraura, Garrofo or Artichokes (depends on season/availability)
Saffron
Salt
Olive Oil
Water
Note: anything else added would be heresy
(Rabbit and Chicken are for tourists only)
Must only be cooked on open fire with Orange wood as fuel and aromatic or else it's heresy
It's pronounced pah•EHL•yah and not pa•EY•yah lest I call you a Mexican.
OH you think turning the oil red is "really neat" but you were all negative about tumeric turning oil yellow. God dammit uncle scott. sorry I've been drinkin.
It's Pie-Ella
Sausage, chorizo etc don’t go in paella. That would be a completely different dish.
Being Spanish, I hate paella.
😆😆
Hahaha! What about bullfighting?
@@UncleScottsKitchen I love bullfighting!
What to note is: sure Jacque Pepin is a great well known chef, but he is not spanish and he cannot cook everything to perfection
Just like any other well known chef
Cho - Ree - Tho
😍😍😍 I love it. I want to see all the recipes you make. Why dont you add your recipes to khal site A lot of awesome chefs add their recipes there. It's the world's only cooking social media....😊😊😊
Never tried aioli?⁉️👎👎👎👎
I've tried it but not on paella!
42-39-56!
Ain't exactly small!