How To Make Spanish Paella | Omar Allibhoy

Hola foodtubers i’m omar ali boy I’m a chef and I’ve been cooking a Spanish food since I was a little boy today I’m going to be cooking the world-famous Spanish national by devil in Vienna if there is a dish in Spain that brings family together it will be Pilar I’m putting my reputation on the line because valium pianos are very particular with this recipe like Napolitano’s are with their pizza so I have a quite a lot of ingredients here artichokes green beans broad beans as you can see chicken and rabbit the two main meats the real heroes of this dish they suffer this is just fundamental to the recipe essentially so let’s start okay I’m just heating up this beautiful pie de pan and I’m going to start preparing the saffron ok Spanish saffron is the most expensive in the world the crop is very small and it’s difficult to hard to find outside of Spain what makes it different is that it is toasted as opposed to sand right we are going to use this from another country and toast it ourselves ok so I’m just going to fold it in a kind of an envelope and I’m going to put it into this hot pan just for a few seconds and that will give extra fragrance and it will be easier to release all that beautiful aromas and a smokiness into the stock I’ve had it for about 10 seconds on each side that is enough ok I have the chicken and the rabbit and first thing a generous amount of salt there is a lot of ingredients going into that pan good olive oil extra virgin always you see how it’s correctly in the salt the pan is really hot and we are going to go with the meat have a couple of chicken thighs with the bone and the skin cut in half and sort of like a quarter of rabbit approximately but again if you cannot get rabbit and you don’t like it just put more chicken or sample cream that will do we need to cook this meat until it’s really dark this high heat has given the meat a really nice brown caramelized color and flavor I’m just gonna make a little bit of a space for the veggies I have some runner beans already prepared and some broad beans and I want this to get really Brown again at this point I need to add the artichoke very fundamental ingredient in the pie dough take the outer leaves from the bottom of the flower gonna cut the stalk peel this a stock you can do it either with a paring knife or with a pillar copy artichoke around here peel it with a paring knife on the outer part I’ll leave sort of like a diamond shape like a mushroom cut it in half had it in quarter and this inner hair which is inside which is not edible we just need to remove it it’s going to do the same with all these quarters I’m going to add a couple of artichokes in total so that it all Browns nicely this is not a recipe that needs a lot of Asterion actually otherwise juices will be released and it will start poaching and bony now that’s not what we’re looking for I’m gonna go with the next ingredient garlic very important in a Spanish cuisine I’m just gonna finely chop it a couple of garlic cloves for this recipe will be sufficient I’ve put the heat down give it a little stirred and I’m not gonna leave it there for too long maybe just about a minute or 30 seconds even depending on the heat vimentin smoked paprika the world knows it that’s what gives fantastic flavor to a lot of Spanish recipes give it a little stir and I’m going to add straightaway the grated tomatoes I have two grated tomatoes over here and I think I’m only going to use half put the head right back up and now it’s time for a steering as well this tomato will cook in about two minutes no more take a look at this really nicely browned loads of color loads of them you know even the badges they are no longer green this is not an al dente good looking type of thing all those Reds all those runs meat means flavor I have a stock here I’m just gonna pull this chicken a stock one and a half liters give it a little stir let’s go back to the saffron going to use about half a gram crush it a bit so that either spreads out a little bit more let’s bring this to the boil and add the rice and now with the rice okay I’m going to be using about 250 grams which is half of this packet but if you don’t find a Spanish rice or something that is called by the rice just use a short grain rice okay never use plasma tear jasmine or long grain in general is one of the Rice’s which have salts most water take a quick look look at the color I’m just going to add about 250 grams of this rice give it a little stir make sure you spread quite nicely just leave it for a couple of minutes so that the rice flattens and events and then we’ll just let it be okay this is getting back up to the boil last stirred and we are let it cook on the highest heat for 10 minutes then we will lower it down for another 6 minutes approximately until it’s ready you can see here that this part the water is below the rice and that one is just over there it’s very important that you don’t steer your paya at any point after the beginning because otherwise the rice will release the starch and it will become a study we are going to add the rosemary three sprigs we are going to create a little bit of a lead I’m going to lower down the heat because this rice will still need about five minutes on a low heat and another five minutes resting and I think that will be the perfect rice with a perfect socarrat underneath which is the crispy bit that forms through all that oils and fats that goes down and a bit of the starch of the rice and how it perhaps at the bottom that’s the most tasty part it’s been resting for about 4-5 minutes so now is the time to unveil it mmm smells beautiful the rice looks like it’s perfectly cooked you can see a bit of the burn bit on the side that’s exactly what I was looking for I have to say and the socarrat on the bottom normally you just take the rosemary off put it into one side and you serve a mix of the top the bottom the side the center just so that everyone gets a bit of this part nice piece of meat a little bit of the rice mixed with a socarrat always described scraping the bottom in many families they like it with a wedge of lemon they will put it on the side and you squeeze it yourself okay so we’ll never squeeze it all over mmm it’s amazing how tasty this rice dish can be every aroma every fragrance of a spices vegetables I mean it’s all in and there you go pie Adel Spanish national dish if you want me to make any other Spanish recipe please say it on the comment box below and I’ll do my best you’re looking for a great drink to go with this pie Adel go into drinks tube and there is a fantastic diary this recipe and loads more classic Spanish dishes are in my book tapas revolution you