My Next Level Modern Paella Amuse Bouche

If you are ready to stop feeling bitten up every time your new dish doesn’t come out as planned, and it’s time for you to eliminate the guesswork, when it comes to recipe development, this class is what you’ve been looking for! You’ll find there a proven recipe development framework that I and many other pro-Chefs use all the time.

| Why I'm obsessed with this contemporary paella |

#Paella #ModernPaella #AmuseBouche #Recipe #CookingVideo #HowToCook #FemaleChef #OneBiteDish #OneBite #MolecularGastronomy #MolecularCuisine #MolecularRecipes #RecipeDevelopment #HowToCreateDishes

[ChefRudakova]

Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules.

[ajetias]

Wow!really great content!
10 yrs from now when this channel has millions of subs, i want it on record that i was one of the first, keep posting

[rostharan]

This is a brilliant dish. The rice shell is an absolutely stunning touch to replicate the scorched rice of the paella, and this can also easily be made into many various bites if you change the mousse protein, such as octopus, scallops, fish! Then you can stay true to that dish in that sense too!

[Kottora]

Spectacular is the only word i can tell, not about the techniques but also for the idea to creat something so traditional out of the box, congrats !!

[APQN-CT]

Thank you so much. It blew my mind. I'm so inspired

[ameerizzuddin]

Pls do more of amuse bouche videos! It’s so inspiring to learn those with u! I love all ur videos!

[alejandrorivero]

What an amazing dish. I did it and it came out Just amazing!!

[maartenkos]

Hi chef, are the prawns in the pate raw, or are they slightly cooked by the warm butter?

[irfzgkq]

Wow! The Soccarat Tacos definitely catched my attention. Your technique is just on point. For a even more authentic version, please allow me to suggest to replace some ingredients. I would replace the peas, with green young beans (tavella) or even with artichoke. They drop (of cause) into cold olive oil. The shrimp would be replaced with snail, chicken and rabbit. Just i am not sure how to replace the butter, since it's not a typical ingredient, but a smooth paté is the goal. There will be a way.
Thanks again for this nice video and the creative Input.

[dangerousilent]

LOVE YOUR WORK CHEF RUDAKOVA!! VERY STYLISH AND MODERN COOKING!!!! =)

[andrelemoine]

Love, love, love but much too complicated and time consuming while also having to prepare an entire meal.

Would much love to taste and enjoy your offering❣

[leonardwhittington]

Love this!! Definitely worth all the effort. 👌🏼

[JMan]

I might need 20 of these to get full lol looks delish

[markcruz]

This is the most trippiest thing ever, you mashed up peas, strained all the juice out of it, mixed in agar agar only to create jelly peas

[prayagshah]

Artist at work, very inspirational Chef :)

[ВикторФилипов-зе]

Amazing! Interesting ideas and precise execution! I wanted to try your meals for a long time, may be its time :)

[PhoebeTaylor-es]

Great recipe! Girls, only cook like this!

[ΑλέξανδροςΘεολόγου]

Excellent idea and perfect execution. I have a question though. Shrimps are mixed raw with butter to make the mousse or did u boil them? Thank you. Keep up the good work

[fortrezz]

amazing ❤, but i’ve tried this today… but idk its too difficult to pull out the dough from plastic wrap…

[TheDewaltBoy]

Is the hot butter enough to cook the prawn when you emulsify the patte?