Cooking Authentic Seafood Paella With Sarah Jay

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To learn more about what makes good paella watch:
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Come cook with me as I show you my version of #SeafoodPaella
We’re using our authentic #Paella pans imported from #Spain
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Paella Pans
8" - 60"
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Classic Olive Oil Dispenser
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No Drip Olive Oil Dispenser
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#Paella #PaellaPans #Howtocook #PaellaRecipe #SeafoodPaella #Cooking #PaellaLovers #CookingOutdoors #OutdoorCooking #Saffron #Spain #Orlando #Florida #Seafood

[magnustorque]

She nailed all of the really important nuances such as the thickness of the rice at the end, the socarrat, the development of the sofrito, and the color. It's the real deal.

[cheechmo]

I have used this paella video as a basis for all my paella dishes. Sarah's instructions for making the sofrito, the timing of adding ingredients, and especially the developing of the saccarot is spot on and invaluable. It has never failed in helping me impress my guests. Thanks many times over.

[inmedichina]

I guess it's the first time I see a foreigner doing it right on youtube. Her style is quite typical from southern valencian comunity. Except the word "authentic" (which could be replaced by "traditional") everything is right. Keep up the good work

[antoniomolina]

"Paella is about the rice", well said, you nailed it.

[paulnolan]

This is a great recipe and even better lesson on the technique of paella preparation! I have been using this as my "go to" technique for nearly 10 years. The results always wow our dinner guests!

[Arturod-wt]

So funny to read many coments of non spaniards speaking english with no idea at all about what a real paella is showing us that this is a real paella and very happy for that 😂😂😂😂

[DevilGamingBF]

Best authentic paella video out there. Goodjob!

[strong-tower]

I bought my paella pan about four years ago and it's one of the best cooking tools I have. I modified the recipe by using only shrimp, scallops and sometimes fish, since I don't like clams and mussels. Most of the people I make it for have never had it but they always love it! Thanks for the great pan and the awesome recipes!

[CharlieMcowan]

Having lived in Spain for almost 50 years, this method is very good

One suggestion:
Spanish chefs will often take the shrimp heads and crush and fry them in the oil first to flavour the oil, much like Indians flavour their oil with whole spices

My only real objection though would be the amount of garlic. It's left whole, so won't be as pungent, but still...

But anyone following this method is doing OK- they just need the skill/luck to achieve a great "socarrat", as they say in

[yellowbird]

Most comprehensive video on paella I have seen and I have seen many.  Using a grater for the onion and tomato is something I have seen done in Spain.  Having made a couple,  I had questions regarding timing. You answered them thoroughly.  Also, I did not know about cooking sofrito until tomato was dark and toasting then smashing saffron. I'll be giving it another try this weekend.  Thanks again.

[jonschmitz]

The absolute best tutorial on paella thank you. I learned a lot of techniques. Toasting the saffron was an eye-opener.

[tramany]

I made this EXACT RECIPE for the fist time and DAMN THIS WAS SO DELICIOUS THANK YOU SARAH!

[appljax]

This video/recipe is the best explanation of paella for people making it for the first time. My dad and I made this and couldn’t be happier with how it turned out!!! Ate the whole thing in 20 minutes, worth every second to cook and will only get better with practice. Thank you!!!

[mikeriley]

I’m a Brit and have eaten paella so many times in Spain, given it’s my favourite dish. I have all the gear but no idea- got the special burner. Pan and more BUT never made paella. I’ve watched paella videos until going boss-eyed BUT never found one that fully explains, gives clearly the ingredients and importantly quantity and timings. This video has changed everything! I’m now going to ‘do it’!!! So, thank you sooo much for this video and treating me as I am - a complete novice. Your presentation was wonderful. Well done. I love Spanish food and have made this site my No. 1

[AlergicToSnow]

Excellent instruction. Answered pretty much all of my questions.

[tamarachaponot]

So excited ! We just bought our pan and burner and can’t wait to try your easy to follow video, thanks Sarah

[BlackheartCharlie]

Great video! I've watched five other paella videos and you're the only one who took the time to tell people to listen for the "crackle" that lets you know the socarrat is forming. Actually hearing it in the video is very helpful!



I have an extra-large, party-sized pan I found in the Sete in the south of France. I'm going to use it this evening to make a seafood feast for friends.

Happy New Year!

[SharonWright-dt]

I bought my first paella pan a couple of months ago. I made paella before without the correct pan and everyone loved it. But, never got a saccorat. With your instruction and the right tool for the job, I just can't wait to do this the right way. Thank you so much!!!

[aliwaliwoo]

This video was so helpful. I followed this recipe exactly, only added some squid before adding the rice. Delish!

[Mon-kilz]

Thank you. This recipe is better than others on YouTube. Excellent instructions. Tasted great!