– Hi friends, welcome back to my channel. If you’re new here my name is Alyssa. Today we are doing a really fun video. We are in Barcelona right now and I’m going to take you along with me for a paella cooking class. So I signed up for this
class via Airbnb Experiences. This is not a sponsored video, but it’s been a really fun way for us to check out different cities, they have so many
different options for tours and cooking classes and
everything like that. So I found this one, it’s in the neighborhood we are staying in and they are even accommodating
a vegetarian option. So we are going to learn how
to make paella from scratch and I can’t wait to bring you guys along. If you don’t already know about paella, I thought I would give you a little intro into what it is. It is a traditional Spanish
dish made from rice. And it’s made in a special pan and it’s kind of like risotto, but it’s cooked differently. There are a bunch of different
options for flavorings. There is the traditional one which is called the Valencian paella and that is from Valencia, Spain, which is about maybe three hours south of Barcelona on the coast. And that has meat in it, so it’s usually chicken, rabbit and some vegetables, I can’t remember the other thing, maybe some sausage. They also do a ton of seafood paellas and, of course, there’s
also a vegetarian option which is basically just
vegetables and usually a bean. So that’s we’re going to be doing today. I’m really excited, like I said, to bring you guys along. And a fun fact is that I
actually studied abroad in Spain 10 years ago. So I lived in a small
city called Alicante. It’s about an hour south of Valencia, so it’s even further down
the coast from Barcelona and it was my first
introduction to paella, and it’s something that
I’ve always really loved. I love rice-based dishes in general. But paella has very unique flavors, it has saffron in it and it’s just so, so good. So I’m really excited, like I said, I’ve said that a million times, to bring you guys along. And if you have any questions
along the way let me know. I will link this experience or the link to this specific
thing that we’re doing down in the description box. So whether you are planning
to maybe visit Barcelona, maybe you live in Barcelona, if it’s fun, which I think it will be, you might wanna sign up, so I’ll link that down below for you. Without further ado, let’s go make some Paella. So as it turns out we are not actually cooking individual paellas, so I just kind of filmed
over this whole process and I’m gonna talk you
through what we are doing. So, once we arrived at the cooking class, we got settled and we
started talking about paella. And one of the things that makes paella different from a risotto is the pan that you use, and this is what the pan looks like. It’s a large, kind of shallow iron pan and it’s on the lighter side, so I will link those down below for you, if you’re interested in checking
out what they look like. Then I’m going to walk you through the ingredients that we used. So paella is actually only
spiced with two different spices. We have saffron threads
as well as smoked paprika. And then for a few of the
other kind of unique things is that it uses grated tomatoes, so you just take a raw tomato and you grate it on a box grater. And that’s almost similar to
a tomato sauce consistency and we’re gonna use that to
flavor the rice a little bit. The next step is that we’re
going to prepare the garlic, so we are using a fair amount
of garlic in the paella. And you’re going to just mince it up basically however you want. And then they also
traditionally use green beans in the paella. So these are I guess broad green beans, I’m not actually sure
what they are called, but you basically just cut
them up with your fingers, so just break them into pieces
and add them into your bowl. You could also use other
vegetables if you wanted, just we were using green beans because they have them in season and that’s what they use traditionally. – [Anna] The green beans. And here what we do originally in paella, we do the artichoke. – [Man] That looks very nice. – [Anna] We need to take
off these little hairs because they are more. We cut them out. And then we chop. This one is still a little bit hard. – [Woman] Sorry Anna, what’s it called? – [Anna] Artichoke. – [Woman] Artichoke. – [Anna] Artichoke, in Spanish alcachofa. – [Woman] Alcachofa. – [Anna] Alcachofa is an Arabic word. Everything that begins
with al normally is Arabic in origin. Fire. – [Child] Fire. [Anna] Yes, fire. (laughing) And we switch it on. – [Man] Is this specially for a paella or? – [Anna] Si, this is
for paella especially. I say this because you have your paella, the rings, you have more rings. – [Woman] Salt, is that salt? – [Anna] This is salt. Oil. – [Alyssa] So as your
starting to cook the paella, if you are making a meat or a seafood one, you’re going to sear
the meat and the seafood before you add in your vegetables. So you have the olive oil and the salt, like we just saw her add in and then you’ll sear your shrimp or your chicken or your whatever you’re using first. Remove those and then start
to cook your vegetables. So here’s just the
example of what the shrimp cooking looks like. But I’m gonna show you
now the vegetable one, because she made one specially for me. (relaxed guitar music) So the first step is to add your salt and your oil into the paella pan, let that heat up, then you add in your vegetables. So we had our red peppers and then we’re also gonna
add in our artichokes, as well as the garlic and the green beans and you’re basically
going to just sauté that until it’s starting to soften. (relaxed guitar music) From there you can add the tomatoes as well as the smoked paprika, and again just kinda cook this around until the tomato is evenly
distributed throughout all the vegetables and they’ve cooked down a little bit. Next is your rice. So the rice they use is a special rice, called Bomba rice, and I’ll link it down in
the description box for you. If you can’t find that you can also use arborio rice or risotto rice, they have a very kind of similar texture. What you can’t use is
traditional Basmati rice or like a Japanese sticky rice. You really need something
that is round shaped and isn’t super sticky or starchy. Now that we have the rice measured out we’re going to just add
that directly to the skillet without the broth and we’re going to kind of sauté this for a minute or so to help get the rice a little bit of flavor and make sure that it’s
evenly spread out in the pan. From there you can add your broth and what she recommends doing
is to heat the vegetable broth on the stove before you
add it to the paella, and add your saffron into the broth, so that it gets very flavorful and kind of infused in that broth. If you don’t have that option you can just pour the cold
broth directly into the pan. It will take longer to cook and then you can just
sprinkle saffron on top. So it’s really up to you. Once you have your broth in there you can just use your wooden spoon, to kind of push all the ingredients evenly across the pan especially the rice, you will make sure that
it is evenly spread out and not clumped together, so that it cooks as evenly as possible. And basically you can
just bring this to a boil and let it simmer uncovered for about 15 to 17, maybe 18 minutes. And at the end the liquid
should be absorbed, it might start to kind of stick to the bottom of the pan a little bit, which is actually delicious ’cause it adds a nice
kind of crusty layer. But the end result is going to look basically like a saffron-y rice dish. The liquid, like I said, is absorbed, it’s still like really hot, it has all the vegetables in there and you’re ready to
serve right from there. So I hope you guys enjoyed this. Like I said, I will definitely
recreate this on the blog because it’s so easy. I just need to buy one of
those pans when I get home. And I’ve also included
the tour information as well as the recipe
information down below. All right so we’re just walking home now from the paella class. It was so fun, it wasn’t quite what I was expecting in terms of like filming wise, so I think what you’ll
have watched already is me just talking over the steps and I will be sure to recreate this type of recipe on the channel when I get home to the States. So I hope you guys enjoyed it, if you have any questions for me or you want me to like clarify anything, I’ll write all of the description or all of the ingredients and steps down in the description box for you. But hope you found it enjoyable to watch and give this video a thumbs
ups if you enjoyed it. I’ll see you guys in the next video. Bye. (relaxed guitar music)