My family join me on the show once again this time to taste my MEATY Paella.
PLANTS ONLY NECKLACE - https://www.avantgardevegan.com/shop/merchandise/plantsonlynecklace/
WRITTEN RECIPE - https://www.avantgardevegan.com/recipes/meaty-vegan-paella/
MY NEW BOOK!!!!!!!!!! 📚 Plants Only Kitchen Cookbook - https://www.smarturl.it/plantsonlykitchen
SIGNED COPIES of Plants Only - https://www.avantgardevegan.com/shop/recipes/signedplantsonlykitchen
#cooking avantgardevegan chef cooking show food gaz oakley gaz oakley vegan food high protein vegan how to make paella paella recipe plant based valencia paella Vegan vegan chef vegan paella recipe vegan what i eat in a day veggie paella recipe what i eat in a day
@sum her as an italian, i must say you’re complete and absolutely right LOL. But in our defense, some experimentation around pizza (especially those fruity ones) has no possible defense and is a shame, just sayin 🤷♀️
If there is already a seafood paella, and a meat paella, what’s all the fuss about there being a mushroom paella? Surely it has more to do with the spices, flavours and cooking process than the meat or seafood that’s in it. I’m feeling that this is more about protecting meat and fish marketing than actually protecting the integrity of paella.
@bat in the attic not really. I’m a vegan from Spain, and I know some people, specially some chefs, who gets mad if someone does not follow “the original receipe” or what they consider to be “the original one” and calls it paella (even if they use meat or fish as well). But most people don’t take it personal and don’t care at all 🙂 In fact, in some areas the typical paella is already 100%plant based ^^
outcome of me trying this recipe:
NOT A SINGLE ONE OF YOUR RECIPES that i’ve ever tried was even _close_ to be tasty. all your recipes taste horrible. i think you’ve been too long with the brits. i’ll never cook your stuff again! my veryown recipes are far better and even convince deadeaters to become vegan. it really seems time to start my own vegan yt cooking channel…
PS: your “bacon” was the worst of all, even worse then this paella and the paella is really hard to topple.
i was so excited when i saw the title.. i’m spanish and vegan and u have no idea of HOW much i miss paella! i promise i’ll try it out and tell u if it tastes similar or not!! thanks gazzzz xx 🙂
@Carmichael Brod it stopped being anything resembling rational discourse the moment you were faced with evidence and decided to dismiss it just babbling on about Bill Gates and your little conspiracy theories. Bill Gates isn’t vegan btw.
I’m not going to engage with you any further but I hope that you maybe one day get out of your hostile ways of thinking. So I’ll send an honest good luck with that!
@Carmichael Brod Then why are you even watching this? And why did you go vegan when you did? You must have thought differently at some point. But clearly something went very wrong. Eating vegan is also very different to people. You can be vegan and still eat a lot of crappy food wich yes can lead to destroying your health. But as many people before me said you can also thrive on a vegan diet. And most people do. Eggs and cheese are not incredibly nutritious by the way. You are probably harming yourself more by consuming them.
Marcin Kępski He has adressed in a previous video that he liked the texture of meat (and there are many other vegans/vegetarians who did too). I am vegan myself and I liked the texture and sometimes taste of meat and fish, but I did not want to eat it anymore. Thus, vegan meat is a perfect alternative.
Tbh as long as it’s got a crispy bottom, short grain arborio rice (what we’d call ‘bomba’)and a saffron-infused broth, the term paella works for me. That being said, saffron’s an introvert, so any loud ingredient is a detriment to the dish (i.e. no chorizo please, vegan or otherwise, just cook some Gumbo)
They’re so sweet! It’s actually my dads food, he makes great food for my mum & sister every night! Watch our video we made together last week (meatballs) ❤️
Me too!! My mother was half Spanish. She made paella and I have her pan, which is huge, but she never taught me, I don’t have her recipe…but when Gaz took the foil out, I remembered that part!!! ❤️🙏🏼❤️. Gonna try this. When it’s safe to have company 🙏🏼. (I think she started on the stove and moved to the oven?)
I’m from Spain (Alicante) and since I went vegan my grandfather always cooks the “vegetarian paella” as he calls it and it’s the best. He firsts makes a savory broth which gives it extra flavor (one of the most important ingredients is “ñora” (no translation found, it’s like a dark and small dried pepper that has a deep flavour). The veggies that are generally used (not all of them at once) are cauliflower, green beans, red pepper always cut lenghtwise, artichokes and green onions. Sometimes we also add parsley and chickpeas.
Luz Roda Huertes, can you tell me if the ñora pepper goes directly into the stock together with the rest of the veggies? Do you have the recipe of the stock?
@Ron sorry I don’t have a recipe. You can use whatever veggie stock you have or even just water. For me what makes his recipe special is the ñora, he fries it in aprox 4tbsp of oil on low until it gets fragant and adds salt. Then he uses a mortar to break it down (adds flavour) and now you can add it to the stock. He also prepares as the base of the stock the “sofrito” frying some diced onions and when they are starting to brown he adds tomato sauce (plain tomato is better, natural or from a can). All of this goes into the cold stock until it boils, let it boil for an hour. The spices and condiments are important too, in Spain they sell some packets with everything but you can just use salt, pepper, paprika and a bit of thyme, rosemary, clove and marjoram… that’s everything that comes to mind now, hope it helps ^^
hi🙋🏻♀️ I’m Iranian and i was quite surprise that you know persian cuisine! the dish that you talked about is called “tahchin” and you can totally make it vegan if you want to! also we make “tahdig” which is similar to tahchin but simpler. just as a side note about how to get most from saffron, Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoon hot water then add 2 cubes of ice let sit for couple of minutes and you are good to go. it sounds a bit wired but trust me this is the way we are doing it for generations! love your content , sending u lots of love from iran 💜
@Dustin Krejci chef john from foodwishes.com has a good recipe for basic persian saffron rice with tahdig. Andy from bonapetit has a video of a vegetarian version of that tahchin dish on their youtube channel.
Dustin Krejci hi there are tons of recipes for these dishes, i’m not sure if you are vegan or not here are some i found: https://youtu.be/FCrrQhoeQFk (tahdig-not vegan) https://youtu.be/Pa3ao2TVn1A (tahchin-not vegan) https://www.onegreenplanet.org/vegan-recipe/tachin-saffron-rice-cakes/ (tahchin-vegan) https://www.inspirationalchickpea.com/recipes-salads-sides/2018/4/25/persian-rice-with-tahdig-vegan (tahdig-vegan) all recipes are vegetarian friendly. we usually make our rice with tahdig (it also have different kinds, potato,bread or just rice) and eat it with our stews (khoresh in farsi). tahchin usually comes with meat in the middle of it but there’s also a vegetarian/vegan option that is stuffed with eggplant or you can simply make it without anything in the middle. hope you make them and enjoy 😊 (ps. my name is Saba which means eastern breeze and i’m a girl😁)
@Miserimus Lovestarvus Hey! I’m Iranian and I make all the delicious dishes with vegetable oil and without meat. The butter just makes it fancier and isn’t a necessary ingredient. Also, the taste of herbs and spices is so dominant that I never notice it’s doesn’t have meat anymore. To avoid making a runny bean and herb water, I add some ground oats to thicken it up. Anare Sabz is an Iranian vegan cooking channel where you can find some awesome veganized Persian recipes: https://www.youtube.com/channel/UCJ5jiVyl3rfUjHEZzfmlweg
As a Spaniard, I just wanna say that I’m so impressed about all the information you gave about paella, that it looks like an actual, well done, delicious paella and honestly it looks very close to the veggie paella my grandma makes, and now I’m missing my home country dang.
PS: props to your dad cause we do say “chao” as goodbye, although the official word is “adiós”.
@Blue North No es sólo COMIDA, es GASTRONOMÍA, que es parte de la identidad y cultura de un lugar… Que tú tengas un planteamiento tan simplista no significa que no exista, que no sea importante y que no haya que salvaguardarlo. Apuesto a que visitas McDonald’s y sucedáneos asiduamente…
@Irene R. La identidad y la cultura de un lugar me importan bastante poco cuando las mismas están construidas sobre la explotación animal. Así que no, no visito McD**ald’s asiduamente. Si una paella deja de ser paella porque ya no lleva productos animales, pues mira, yo encantado de comer “arroz con cosas”. Pero me hace gracia que a alguien le pueda molestar tanto que se le llame paella.
Damn, your videos never disappoint. I’m starting to get used to the high standards of your appealing recipes, but also the beautiful filming/editing. And on top of that your videos always make me laugh! Please don’t ever stop doing what you’re doing. 🙂 It’s really appreciated. ♡
As a Spanish person myself, when someone butchers paella we tell them “eso no es una paella, es un arroz con cosas” (that’s not a paella, it’s rice with things). Yours looks delicious and is not an arroz con cosas, it’s a proper paella. You even took the effort to buy saffron, props to you! Fantastic video and recipe!
I’ll say their names for you Gaz: Jamie Oliver and Gordon Ramsay calling their rice with chorizo a paella!! 😂 Finally a British person manages to make a paella. It had to be a vegan 💚
As a Valencian and a vegan, I am surprised for the knowledge and care you took to make this paella. Congratulations! Chicken and rabbit paella aka traditional valencian paella was my favourite one and I have tried to recreated. Rosemary, saffron and artichoke are the key ingredients. This is how I make it for 4 people:
250 g of your favourite “fake meat” (seitan, soy meat, mushrooms meat) “Chicken”
250 g of another type of “fake meat” [your mushrooms are perfect] “Rabbit”
125 g of garrofó (white big beans)
125 g of bajoqueta (the green beans)
2 artichokes
1 tomato
(Red pepper can be added, however it’s more typical in Alacant)
Valencian rice (called Bomba rice or Albufera rice)
1 tbs of paprika
Saffron
Rosemary (this step is very important since it should be infused with the broth, usually it’s put when we add the water and remove before adding the rice, if you don’t have fresh branches you can infuse the water with tea bags)
Salt – if you can’t make it with fire, one secreat it’s to put a little bit of smoked salt 😉
Valencians messure rice 3 ways 1) Expresso glass per person 2) 80 g per person or 3) 100g per person (if the pan is big). Always double water than rice. The shape and diameter of the paellla pan is very important: 40 cm for 2 – 3 people; 55 cm for 4 – 5; 65 cm for 6 – 7; etc. The layer must be thin (so you can get that socarrat “tosted bottom” lol) however I know the nightmare of making a paella abroad and how difficult it is to get the ingredients and tools, so… we do what we can…
Your paella was amazing but it ressembels more to the Vegetable Paella / Paella de Verduras (which is also a traditional paella that you can order in most paella restaurants in the Valencian Country and are made with ñoras/nyora). If you come back to Valencia City you have to go to Restaurante Vegano Tierra Madre where they make valencian vegan rices.
I hope this helped to spread some valencian rice knowledge 😉
RECETAS VEGANAS DE TODA LA VIDA
Olé olé olé esa paella vegana….
Sathvik P
There’s no need to get offended at all. Food is Art, and should have no limitations to experiment. 💯
slider292
@Tim Singleton Indeed, Tim. Indeed.
Luna Marzullo
@sum her as an italian, i must say you’re complete and absolutely right LOL. But in our defense, some experimentation around pizza (especially those fruity ones) has no possible defense and is a shame, just sayin 🤷♀️
Marie Bourgot
@Tim Singleton And your imagination probably yes.
Marie Bourgot
@slider292 How is your arm feeling after this stretch?
Marie Bourgot
@Kiyopon Nope.
The Tasty Vegan
As a spaniard, you’re completely right with the title. People here get so protective with paella😂 🥘
Charles Tsai
@Laura 24 No.
bat in the attic
If there is already a seafood paella, and a meat paella, what’s all the fuss about there being a mushroom paella? Surely it has more to do with the spices, flavours and cooking process than the meat or seafood that’s in it. I’m feeling that this is more about protecting meat and fish marketing than actually protecting the integrity of paella.
Irene Gonzalez
@bat in the attic not really. I’m a vegan from Spain, and I know some people, specially some chefs, who gets mad if someone does not follow “the original receipe” or what they consider to be “the original one” and calls it paella (even if they use meat or fish as well). But most people don’t take it personal and don’t care at all 🙂 In fact, in some areas the typical paella is already 100%plant based ^^
Agrugrugraun
Una paellica de verduras bien rica 💚
Jhenifer Acacia
@Agrugrugraun Exacto.
avantgardevegan
sorry for my pronunciation, im welsh, and I can just about speak English LOL! 🙂
Dichtsau
outcome of me trying this recipe:
NOT A SINGLE ONE OF YOUR RECIPES that i’ve ever tried was even _close_ to be tasty. all your recipes taste horrible. i think you’ve been too long with the brits. i’ll never cook your stuff again! my veryown recipes are far better and even convince deadeaters to become vegan. it really seems time to start my own vegan yt cooking channel…
PS: your “bacon” was the worst of all, even worse then this paella and the paella is really hard to topple.
krawl b4 Walking
You did awesome!! 😉
I. E.
Muchas gracias por la paella 🥘 tan deliciosa, bravo👏
Adiós (bye), hasta luego (see you), hasta pronto (see you soon).. Saludos desde España 😘
Kilex
@Alanmikael No, he’s Scottish.
Rich Kellett
I always assumed you were Bristolian.
korra lesley
Nigerian jollof next please!
avantgardevegan
ohhhhh I make jollof a lot actually!!!
Miranda Nwakah
avantgardevegan please do a Nigerian episode!! 🙏🏾
☆MaRLieS☆
This makes me very curious!
Make It Dairy Free
ohhh yes yum!
Lisa Fronmueller
I’d love to see Gaz’s take on Jollof!
cryosteam
he even got Spanish saffron 😩🙏🏾🇪🇸🤍
alee martin
i was so excited when i saw the title.. i’m spanish and vegan and u have no idea of HOW much i miss paella! i promise i’ll try it out and tell u if it tastes similar or not!! thanks gazzzz xx 🙂
Lelrond
@Carmichael Brod it stopped being anything resembling rational discourse the moment you were faced with evidence and decided to dismiss it just babbling on about Bill Gates and your little conspiracy theories. Bill Gates isn’t vegan btw.
Lelrond
I’m not going to engage with you any further but I hope that you maybe one day get out of your hostile ways of thinking. So I’ll send an honest good luck with that!
nadine benica
@Carmichael Brod Then why are you even watching this? And why did you go vegan when you did? You must have thought differently at some point. But clearly something went very wrong. Eating vegan is also very different to people. You can be vegan and still eat a lot of crappy food wich yes can lead to destroying your health. But as many people before me said you can also thrive on a vegan diet. And most people do. Eggs and cheese are not incredibly nutritious by the way. You are probably harming yourself more by consuming them.
Alberto Garcia Sewjee
Yo tambien soy Español y vegano. Jeje
van Randelon
How’d it go? Was it like the original Paella?
Nur
I hope one day u’ll cook some real vegan Turkish dishes (we have enough vegan dishes) with Refika😊
jwilli7434
That would be a great collab! I love Refika!
Marcin Kępski
@jwilli7434 nope,i think he love meat. meat meat meat vegan meat
wtf?
h k
Marcin Kępski He has adressed in a previous video that he liked the texture of meat (and there are many other vegans/vegetarians who did too). I am vegan myself and I liked the texture and sometimes taste of meat and fish, but I did not want to eat it anymore. Thus, vegan meat is a perfect alternative.
Sara Grzeta
THAT would be awesome!!
Fight TheEvilRobots
Oh yes! I would love that! I’m Turkish and Welsh and would love love love to see Rafika and Gaz😍😋
Ejpaña
That’s way closer to the original thing than most non-spanish paellas I’ve seen
avantgardevegan
❤️❤️❤️
Ana
True😂😂 I’m bored of seeing chorizo in paellas, so horrible .
Ejpaña
Tbh as long as it’s got a crispy bottom, short grain arborio rice (what we’d call ‘bomba’)and a saffron-infused broth, the term paella works for me. That being said, saffron’s an introvert, so any loud ingredient is a detriment to the dish (i.e. no chorizo please, vegan or otherwise, just cook some Gumbo)
Julio Jiménez
You need to get prescription glasses
Marie Bourgot
@Julio Jiménez And you need to have some argument and be more respectful.
Come With Kris
“We’re used to good food” awww
If only I could eat food made by Gaz every day 😂
avantgardevegan
They’re so sweet! It’s actually my dads food, he makes great food for my mum & sister every night! Watch our video we made together last week (meatballs) ❤️
Come With Kris
avantgardevegan I actually haven’t! YouTube seems to forget to notify me at times! I will do ❤️
ColdCutz
Kids spoiling their parents. smh 😏
Crystal Moet
I’m Spanish and vegan and I’m happy to see the paella here being veganized, my ancestors are from Spain but I remember my great aunt cooking this
Norma Wallace
Me too!! My mother was half Spanish. She made paella and I have her pan, which is huge, but she never taught me, I don’t have her recipe…but when Gaz took the foil out, I remembered that part!!! ❤️🙏🏼❤️. Gonna try this. When it’s safe to have company 🙏🏼. (I think she started on the stove and moved to the oven?)
Luz Roda Huertas
I’m from Spain (Alicante) and since I went vegan my grandfather always cooks the “vegetarian paella” as he calls it and it’s the best. He firsts makes a savory broth which gives it extra flavor (one of the most important ingredients is “ñora” (no translation found, it’s like a dark and small dried pepper that has a deep flavour). The veggies that are generally used (not all of them at once) are cauliflower, green beans, red pepper always cut lenghtwise, artichokes and green onions. Sometimes we also add parsley and chickpeas.
The world of paella is beautiful :”)
Luz Roda Huertas
@MaLdERaranjuez él siempre dice que no hay receta 😂
Andrés
No teneis ni puta idea q desastre
Ron
Luz Roda Huertes, can you tell me if the ñora pepper goes directly into the stock together with the rest of the veggies? Do you have the recipe of the stock?
Luz Roda Huertas
@Ron sorry I don’t have a recipe. You can use whatever veggie stock you have or even just water. For me what makes his recipe special is the ñora, he fries it in aprox 4tbsp of oil on low until it gets fragant and adds salt. Then he uses a mortar to break it down (adds flavour) and now you can add it to the stock. He also prepares as the base of the stock the “sofrito” frying some diced onions and when they are starting to brown he adds tomato sauce (plain tomato is better, natural or from a can). All of this goes into the cold stock until it boils, let it boil for an hour. The spices and condiments are important too, in Spain they sell some packets with everything but you can just use salt, pepper, paprika and a bit of thyme, rosemary, clove and marjoram… that’s everything that comes to mind now, hope it helps ^^
Ron
@Luz Roda Huertas that definitely is helpful. Thanks a lot!
saba emad
hi🙋🏻♀️ I’m Iranian and i was quite surprise that you know persian cuisine! the dish that you talked about is called “tahchin” and you can totally make it vegan if you want to! also we make “tahdig” which is similar to tahchin but simpler. just as a side note about how to get most from saffron, Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoon hot water then add 2 cubes of ice let sit for couple of minutes and you are good to go. it sounds a bit wired but trust me this is the way we are doing it for generations! love your content , sending u lots of love from iran 💜
Miserimus Lovestarvus
@Dustin Krejci chef john from foodwishes.com has a good recipe for basic persian saffron rice with tahdig. Andy from bonapetit has a video of a vegetarian version of that tahchin dish on their youtube channel.
saba emad
Dustin Krejci hi there are tons of recipes for these dishes, i’m not sure if you are vegan or not here are some i found: https://youtu.be/FCrrQhoeQFk (tahdig-not vegan) https://youtu.be/Pa3ao2TVn1A (tahchin-not vegan) https://www.onegreenplanet.org/vegan-recipe/tachin-saffron-rice-cakes/ (tahchin-vegan) https://www.inspirationalchickpea.com/recipes-salads-sides/2018/4/25/persian-rice-with-tahdig-vegan (tahdig-vegan) all recipes are vegetarian friendly. we usually make our rice with tahdig (it also have different kinds, potato,bread or just rice) and eat it with our stews (khoresh in farsi). tahchin usually comes with meat in the middle of it but there’s also a vegetarian/vegan option that is stuffed with eggplant or you can simply make it without anything in the middle. hope you make them and enjoy 😊 (ps. my name is Saba which means eastern breeze and i’m a girl😁)
Setareh Shariati
@Miserimus Lovestarvus Hey! I’m Iranian and I make all the delicious dishes with vegetable oil and without meat. The butter just makes it fancier and isn’t a necessary ingredient. Also, the taste of herbs and spices is so dominant that I never notice it’s doesn’t have meat anymore. To avoid making a runny bean and herb water, I add some ground oats to thicken it up. Anare Sabz is an Iranian vegan cooking channel where you can find some awesome veganized Persian recipes: https://www.youtube.com/channel/UCJ5jiVyl3rfUjHEZzfmlweg
Miserimus Lovestarvus
@Setareh Shariati Thanks! I’ll sure check it out.
Asha Lorena
Mersi for the wisdom on saffron!
MMM
As a Spaniard, I just wanna say that I’m so impressed about all the information you gave about paella, that it looks like an actual, well done, delicious paella and honestly it looks very close to the veggie paella my grandma makes, and now I’m missing my home country dang.
PS: props to your dad cause we do say “chao” as goodbye, although the official word is “adiós”.
Blue North
@Irene R. Irene, es comida. COMIDA.
Irene R.
@Blue North No es sólo COMIDA, es GASTRONOMÍA, que es parte de la identidad y cultura de un lugar… Que tú tengas un planteamiento tan simplista no significa que no exista, que no sea importante y que no haya que salvaguardarlo. Apuesto a que visitas McDonald’s y sucedáneos asiduamente…
Blue North
@Irene R. La identidad y la cultura de un lugar me importan bastante poco cuando las mismas están construidas sobre la explotación animal. Así que no, no visito McD**ald’s asiduamente. Si una paella deja de ser paella porque ya no lleva productos animales, pues mira, yo encantado de comer “arroz con cosas”. Pero me hace gracia que a alguien le pueda molestar tanto que se le llame paella.
Irene R.
@Blue North venga, pues ya lo has dicho todo. Hasta luego.
Mallory G
@Irene R. Go be offended somewhere else!! You take life way too seriously. Yikes…..
☆MaRLieS☆
Damn, your videos never disappoint. I’m starting to get used to the high standards of your appealing recipes, but also the beautiful filming/editing. And on top of that your videos always make me laugh! Please don’t ever stop doing what you’re doing. 🙂 It’s really appreciated. ♡
avantgardevegan
Thank you so much 🙏🏼
A sm
As a Spanish person myself, when someone butchers paella we tell them “eso no es una paella, es un arroz con cosas” (that’s not a paella, it’s rice with things). Yours looks delicious and is not an arroz con cosas, it’s a proper paella. You even took the effort to buy saffron, props to you! Fantastic video and recipe!
Make It Dairy Free
LOL that’s hilarious
Nicolay Bastos
ah perfect, now i know what to call what i make 😉
EdgarOn
jaja di que sí, no es perfecta para nada pero yo soy cocinero y creo que se puede comer y debe tener casi el sabor
The Princess Warrior
Un arroz con cosas 😂 suena mejor en español!
Kike Ventura
cómo cojones se te ha ocurrido contar lo del arroz con cosas?? jajajaja buenísimo!
morocotopo
I’ll say their names for you Gaz: Jamie Oliver and Gordon Ramsay calling their rice with chorizo a paella!! 😂 Finally a British person manages to make a paella. It had to be a vegan 💚
Evibruenn
Is everyone gonna ignore the fact how cute Tom is? Honestly, I’m secretly hoping he’d show up in each video!
hoes mad
Time stamp!!
Nariskotch G
Everyone in the comments: “so authentic” / “good pronunciation.“ Me: “cool! One pan dish”
emmpire
As a Valencian and a vegan, I am surprised for the knowledge and care you took to make this paella. Congratulations! Chicken and rabbit paella aka traditional valencian paella was my favourite one and I have tried to recreated. Rosemary, saffron and artichoke are the key ingredients. This is how I make it for 4 people:
250 g of your favourite “fake meat” (seitan, soy meat, mushrooms meat) “Chicken”
250 g of another type of “fake meat” [your mushrooms are perfect] “Rabbit”
125 g of garrofó (white big beans)
125 g of bajoqueta (the green beans)
2 artichokes
1 tomato
(Red pepper can be added, however it’s more typical in Alacant)
Valencian rice (called Bomba rice or Albufera rice)
1 tbs of paprika
Saffron
Rosemary (this step is very important since it should be infused with the broth, usually it’s put when we add the water and remove before adding the rice, if you don’t have fresh branches you can infuse the water with tea bags)
Salt – if you can’t make it with fire, one secreat it’s to put a little bit of smoked salt 😉
Valencians messure rice 3 ways 1) Expresso glass per person 2) 80 g per person or 3) 100g per person (if the pan is big). Always double water than rice. The shape and diameter of the paellla pan is very important: 40 cm for 2 – 3 people; 55 cm for 4 – 5; 65 cm for 6 – 7; etc. The layer must be thin (so you can get that socarrat “tosted bottom” lol) however I know the nightmare of making a paella abroad and how difficult it is to get the ingredients and tools, so… we do what we can…
Your paella was amazing but it ressembels more to the Vegetable Paella / Paella de Verduras (which is also a traditional paella that you can order in most paella restaurants in the Valencian Country and are made with ñoras/nyora). If you come back to Valencia City you have to go to Restaurante Vegano Tierra Madre where they make valencian vegan rices.
I hope this helped to spread some valencian rice knowledge 😉
Mallory G
Thanks for sharing!
Samantha McCallum
This is an awesome comment!! Such great information!!!
Plant Based Biscuit
Thank you so much, definitely going to follow this!!
hoes mad
Thank you so much😁