How To Make Spanish Paella | Omar Allibhoy




Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar’s take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
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40 thoughts on “How To Make Spanish Paella | Omar Allibhoy”

  1. first paella it's origined from andalucia culture ( arab ) witch mean the left-over . they put what left of meath or fish in rice . second safran doesn't exist in spain it's cannot grow in cold . it's cultivated in morrocco . just to clear thing out .

  2. spanish saffron, most expensive in the world??? u shittin me right??
    spanish saffron is in fact quite weak in taste and colour in comparison to Persian saffron.

  3. No way I could cook this without the chicken becoming dry as all hell, I don't know how people are able to retain moisture in it, it's basically magic to me.

  4. My intention is not to teach anyone becuse i'm an enthusiast and not a professional; but as a valencian i must writte something, we use to put the tomatoe before the smoked paprika or pimenton. The intention to do that is to ensure the pimenton uses the water of the tomatoe so it will never get burn.

    But i must say, besides that. is almost perfect even for a valencian. Very well done!

  5. Finally!! I am Spanish, and THIS is the closer to a good paella. Thank you for taking the time to do this, and show the world how amazing Spanish cuisine is. And you are doing it the right way. THANKS and LOVE from Spain!!!! 🙂

  6. I recently came back from Spain – specifically sevilla, granada, valencia and barcelona, and learned how to make paella. This is spot on 😀

  7. Saffron is originally from the middle east specifically Iran. So, no! You CAN find saffron outside Spain! Cause it's actually not from Spain!

  8. Soy español, valenciano, y amo comer y hacer paellas. En primer lugar: ENHORABUENA, la tuya es una receta muy fiel de la verdadera paella valenciana. Por otra parte, cuidado con el pimenton¡¡ yo lo pongo despues del tomate y justo antes de echar el agua, si se te quema te arruina la receta. Y por ultimo, si no me equivoco se usa agua (sin más) no caldo. En todo caso lo has hecho genial¡¡ un abrazo¡

  9. I have done this recipe already 6 or 7 times and it always comes out fantastic!! So tasty!! Thank you Omar !! Grazie !! 🤗🤗

  10. Excuse you? Iran's Saffron is the best and the most expensive one in the world. SMH. Same goes for Hungary's paprika, which is the best in the world.

  11. Needs some chorizo, clams and fish to be paella ! …… trollface
    Sorry, couldn't help myself, because the spaniards of youtube are even more zealous about the authenticity of their dishes than the italians 😀

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