Authentic Spanish Seafood Paella Recipe Like a Chef!

Paella! Today we will make a Simple Paella At Home! This is the way we make it professionally in the kitchen, I will show you trade secrets, which are easier and can save you time when making this at home! The Marca/Sofrito can be frozen for the next time you make this as well! as it will cut the cooking time in half when you have it ready!

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Recipe: 2 people
Time: 1:30 hour
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Ajo Perejil:
- 50g / one bunch of Parsley
- 2 Cloves Garlic
- 130ml / 4oz olive oil
- Salt
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Fish Stock:
-1 monkfish head or bones of one fish.
any white fish will work. monkfish is cheap
- 150g / 5oz shrimp heads or lobster shells.
the more you add, the more color,
if using lobster shells, crush!
- 2 carrots
- 2 leeks or onions
- 1 celery
- 3 bay leaves
- 1 bunch fresh parsley (Optional)
- 5 liters / 1.3 gal of water
- Salt
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Sofrito / Marca
Time: 40mins:
- 2 med onions
- 1 Red Pepper
- 1 Green Pepper
- 1 can / 400g whole tomatoes
- 1 TBS paprika
- Salt
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Paella for 2
- 140g / 5oz of Bomba rice
- 3 TBS Ajo Perejil
- 50g / 1.7oz Sofrito / Marca
- 5 mussels
- 9 clams
- 1 large calamari
- 4 or 5 shrimp or Prawns
- 425ml / 14.5oz of stock

-Enjoy!! :)
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Timeline:
00:00 - Intro
01:27 - How to make Ajo Perejil
02:00 - How to make Fumet
02:27 - How to make Sofrito / Marca
04:19 - Cleaning Prawns and tips
05:17 - How to make the Paella and overview
06:10 - To start the Paella!
08:21 - How to finish the Paella and Trade Tips!
10:51 - How to cook the Prawns
11:24 - more tips!!
12:04 - Ending, Result and last tip!
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[ChefJamesMakinson]

Paella!! After many requests, I have finally made Paella! and I show you how we make it professionally in the kitchen, which can save you time at home!! Be sure to SUBSCRIBE!

[shanaazabrahams]

I'm from South Africa and having been trying to cook Paella for years. Finally in the last 2 years I've been getting it right to achieve the socara. Game changer.

[victus]

What can I add after this masterpiece of making one of the most famous dishes of Spain, hope one day I can cook by myself, so thank you very much for the explanations, for the presentation at the beginning of the video as with the previous dishes, thumbs up and keep growing up with the channel

[wendybirdy]

Wooww!!! The most famous spanish dish ever! Thank you for sharing! I actually tasted when I first visited to Spain and I absolutely loved it! Now I have the change to do it in my home! Thank you for shring your tips and advices! Thumps up for you, I can't wait for many more videos!

[TaLuLuDAY]

I just made Paella with your recipe! It’s really tasty and flavorful, totally worth the effort ❤

What I did differently:
- Add crushed 7 saffron infused water
- Use pestle and mortar to make the parsley sauce
- A pinch of chicken bouillon as my stock is a little weak.
- Scrub the calamari rings with salt and vinegar like washing clothes, rinsed repeat, for a few times. This will reduce the fishyness.
- Fry calamari rings at high heat with your parsley sauce for 60 seconds (70% done) then set aside, then add it at the last stage while cover with lid. This way it’ll be very tender!
- Sear shrimp on the same pan and set aside.
- Roast red bell pepper strips to garnish at the top later.

Because I was cooking on the stovetop I couldn’t get the timing/water level right, I didn’t get the soccrarat. Will try again next time, thank you!

[QueenyCrowley]

I made this and it was EPIC !! .. super easy to follow and so much tips and info along the way all the little hints on original names, to why you developed a habit of doing it one way over the other...
Thanks for the videos and all the time you put into making this a great experience.

[VanvearCalm]

Little report about our Spanish dinner, which was made mainly with your recipes)
1) Paella
For me - it was the best one I've made so far. You are the first, who told about an OVEN and this is a must in case you don't have Paella stove. By flavors - seemed balanced and tasty. And yes, I forgot about Safran as well, as was making by the video )) For my wife - she told that this Paella have a lack of "sea flavor", but still good.
2) Gambas al ajillo - those little bastards were simply great, especially the sauce from them.
3) Mushroom croquetas. Well... Was making something like that for a first time and tbh my croquetas were more like cutlets by a shape ) But still, one of the guests, told that it was top-1 from all appetizers.
4) Crema Catalana - o, this is my personal top-1. ) Tender, not too sweet (even though there is a clear sugar on top), I could say even freshy. Really good one! And good bonus - feeling of Christmas because of cinnamon )

In overall: Thank you a lot not only for good recipes, but also for your detailed approach. Making your recipes is easy, as you do describe each step together with very useful hints and tricks. Wish you luck and will definitely support your channel.

In addition, my list of YouTube chefs:
For Spanish Cuisine: Chef James Makinson
For Italian: Vincenzo's Plate
For Georgian: Кухня с акцентом
For Asian and many other: Joshua Weissman

[Maplecook]

I didn't only watch this from start to finish, but I was glued to the screen, James!

[Jessejrt]

I know this comment is late, about five years. Ive made paella before, but just always used a skillet. I bought a paella pan just because of this video! Delicious ! The soccarat was heaven!😊

[Esther-oxmj]

Muy buena la paella! Por fin he visto como la hacéis en el restaurante. Es un plato muy completo y nutritivo y súper fácil, así como lo explicas.

[SharonT]

This is the one dish I’ve never been confident enough to try to make - especially the socorat. Your step by step instructions make it seem possible so maybe I’ll pluck up the courage 🤞

[stevenwakefield]

La paella es uno de mis platos preferidos, y a mi la que más me gusta es la de marisco. Oh! Que buena está! Lo has explicado muy bien. Gracias James!

[nichgids]

i am watchin most of ur vids and its good watching someone like u who r always respectful but very honest..and u r alsi good looking chef and talented ... humble but on point, 👏

[lizadams]

Love your show today, good presentation.The recipe looks delicious.

[miskyloo]

Made this yesterday, was so tasty.. I used an Asian rice called keeri samba, cos i couldn't find bomba, its parboiled so doest clump together ..
I really don't like calamari that's cooked too much, so I lightly sautéed it so it released some flavour into the sauce and then fished it out while still half raw.. Oh I did the same with some peeled raw prawns and some crab as well cos I didnt have clams.. then at the 6 min mark in the oven I sort of gently stirred the prawns and calamari just under the surface of the rice and placed the prawns with shell and crab on top and let it finish in the oven.. Everything was perfectly cooked at the end!
Thank you very much..

[diegosanzabella]

James, this is the most important rule for paella. NEVER move the rice. You can do that at the beginning to mix everything and that is all. Saludos desde Valencia.

[dobiebloke]

James - So, first, I will now get some Bomba rice. I've been hearing a lot about it lately.

Those prawns you were using, I can get them almost always, raw from the waters off Ecuador, for about $7 a pound, which to me, is amazing. Head on shrimp are so much sweeter than any other.

The heads and shells, I make stock from, quite similar to how you showed, other than I usually roast the veg in the oven, oil in pan, 400F, for about a half hour or so, with a few stirs, and then, the shells and whatever fish bones I might have, added at the end for a bit of a roast, before I make my fish stock. Excuse me, Fume, but yeah, that's the idea.

Interesting thing about shrimp. One restaurant I worked for, I was basically allowed to eat whatever I want to, whenever I wanted to (it kept theft down). Of course, if a fish or so was two days old, I was smart enough to attack that for lunch, rather than what just came in fresh that morning. No one ever had to tell me that, it was just obviously the right thing to do.

We had a rule, about all seafood, 2 days and out, as compared to other meats, which were 3 days and out. The 'out' part being, as a prep cook, I could basically do whatever I wanted to with what was about to expire.

So, I would do various things, and then ring the bell (between services), for the cooks, waitstaff, owners and everyone else who was there at the moment, to have a taste of what I had made, of what was about to be thrown out.

As such, regarding shrimp, I had access to all sizes of them from jumbo (just guessing, but probably 6-8 a pound, to the tiny stuff, I suppose about 60 or so, per pound, and as well, as much lobster as I could stuff up my ass. Sorry about that, but, yeah, Lobster as well.

So, given completely free access to all of it, my preference was, and still is, those shrimp between 20 and 40 per pound, even over lobster. Free, or paid for, other than for anything 'head on', that is my choice.

This restaurant had a habit of not actually ever 'shutting down', even when 'closed'. By that, I mean, if you were a cop, or a fireman, or a Hospital worker, or anyone who had something to do with 'public service', particularly in any sort of public mayhem, we were never 'closed'.

I was often enough called on, at 3am or so, to take over for 'so-and-so', as there was, what ever mayhem, that might have been going on, at the moment.

Point being (and I experienced it all), but around midnight (or whenever the place 'closed out'), the standard maintenance was already under way, from deep cleaning the kitchen, and all the rest, to cleaning the 'grease traps', to cleaning the 'tap lines' (of beer and soda). As well, as I knew, every inch of it, including the ice machine, was stripped down and sterilized, at least, often enough, meaning, several times a week.

What that meant to me was, in whatever role, that if I fell down on the job, to provide such as that, I'd have some 'splaining', to do, as it wouldn't have been looked on kindly. Of course, that never happened, but such was the burden of this kitchen, to be truthful and honest, always, no matter what else. It was a great place to work.

Perhaps odd to say, but to this day, I have an open invitation to work there, however I might want to. To be honest, that is high praise.

My Chef was Malaysian, about my age, and he was raised in the galleys of US Navy boats, mostly in the 'North Sea', offshore of both England and France. By that, at the start that we had a lot in common, to begin with, that is not my premise.

Lick what wounds you have, and as best I can, I will help.

[estheresther]

Oh paella! Es un plato genial, tanto en hinvierno como en verano. En verano, al volver de la playa con una ensalada y sangría es genial! O cuando quieres celebrar un encuentro con familia o amigos. Es muy nutritiva. Muy bien explicado!

[coolnanay]

You're a great man because you can cook delicious food how lucky your wife to have you . More power to your channel and keep safe always.

[สมชายสุขมาก]

Hello new friend come to see so nice video. Good food. Good place. Like.