hola foodtubers i’m omar ali boy I’m a
chef and I’ve been cooking a Spanish
food since I was a little boy today I’m
going to be cooking the world-famous
Spanish national by devil in Vienna if
there is a dish in Spain that brings
family together it will be Pilar I’m
putting my reputation on the line
because valium pianos are very
particular with this recipe like
Napolitano’s are with their pizza so I
have a quite a lot of ingredients here
artichokes green beans broad beans as
you can see chicken and rabbit the two
main meats the real heroes of this dish
they suffer this is just fundamental to
the recipe essentially so let’s start
okay I’m just heating up this beautiful
pie de pan and I’m going to start
preparing the saffron ok Spanish saffron
is the most expensive in the world the
crop is very small and it’s difficult to
hard to find outside of Spain what makes
it different is that it is toasted as
opposed to sand right we are going to
use this from another country and toast
it ourselves
ok so I’m just going to fold it in a
kind of an envelope and I’m going to put
it into this hot pan just for a few
seconds and that will give extra
fragrance and it will be easier to
release all that beautiful aromas and a
smokiness into the stock I’ve had it for
about 10 seconds on each side that is
enough ok I have the chicken and the
rabbit and first thing a generous amount
of salt there is a lot of ingredients
going into that pan good olive oil extra
virgin always you see how it’s correctly
in the salt the pan is really hot and we
are going to go with the meat have a
couple of chicken thighs with the bone
and the skin cut in half and sort of
like a quarter of rabbit approximately
but again if you cannot get rabbit and
you don’t like it just put more chicken
or sample cream that will do we need to
cook this meat until it’s really dark
this high heat has given the meat a
really nice brown caramelized color and
flavor I’m just gonna make a little bit
of a space for the veggies I have some
runner beans already prepared and some
broad beans and I want this to get
really Brown again at this point I need
to add the artichoke very fundamental
ingredient in the pie dough take the
outer leaves from the bottom of the
flower gonna cut the stalk peel this a
stock you can do it either with a paring
knife or with a pillar copy artichoke
around here peel it with a paring knife
on the outer part I’ll leave
sort of like a diamond shape like a
mushroom cut it in half had it in
quarter and this inner hair which is
inside which is not edible we just need
to remove it it’s going to do the same
with all these quarters I’m going to add
a couple of artichokes in total so that
it all Browns nicely this is not a
recipe that needs a lot of Asterion
actually otherwise juices will be
released and it will start poaching and
bony now that’s not what we’re looking
for
I’m gonna go with the next ingredient
garlic very important in a Spanish
cuisine I’m just gonna finely chop it a
couple of garlic cloves for this recipe
will be sufficient I’ve put the heat
down give it a little stirred and I’m
not gonna leave it there for too long
maybe just about a minute or 30 seconds
even depending on the heat vimentin
smoked paprika the world knows it that’s
what gives fantastic flavor to a lot of
Spanish recipes give it a little stir
and I’m going to add straightaway the
grated tomatoes I have two grated
tomatoes over here and I think I’m only
going to use half put the head right
back up and now it’s time for a steering
as well this tomato will cook in about
two minutes no more take a look at this
really nicely browned loads of color
loads of them you know even the badges
they are no longer green this is not an
al dente good looking type of thing
all those Reds all those runs meat means
flavor I have a stock here I’m just
gonna pull this chicken a stock one and
a half liters give it a little stir
let’s go back to the saffron going to
use about half a gram crush it a bit so
that either spreads out a little bit
more let’s bring this to the boil and
add the rice and now with the rice okay
I’m going to be using about 250 grams
which is half of this packet but if you
don’t find a Spanish rice or something
that is called by the rice just use a
short grain rice
okay never use plasma tear jasmine or
long grain in general is one of the
Rice’s which have salts most water take
a quick look look at the color I’m just
going to add about 250 grams of this
rice give it a little stir make sure you
spread quite nicely just leave it for a
couple of minutes so that the rice
flattens and events and then we’ll just
let it be okay this is getting back up
to the boil last stirred and we are let
it cook on the highest heat for 10
minutes then we will lower it down for
another 6 minutes approximately until
it’s ready you can see here that this
part the water is below the rice and
that one is just over there it’s very
important that you don’t steer your paya
at any point after the beginning because
otherwise the rice will release the
starch and it will become a study we are
going to add the rosemary three sprigs
we are going to create a little bit of a
lead I’m going to lower down the heat
because this rice will still need about
five minutes on a low heat and another
five minutes resting and I think that
will be the perfect rice with a perfect
socarrat underneath which is the crispy
bit that forms through all that oils and
fats that goes down and a bit of the
starch of the rice and how it
perhaps at the bottom that’s the most
tasty part it’s been resting for about
4-5 minutes so now is the time to unveil
it mmm smells beautiful the rice looks
like it’s perfectly cooked you can see a
bit of the burn bit on the side that’s
exactly what I was looking for I have to
say and the socarrat on the bottom
normally you just take the rosemary off
put it into one side and you serve a mix
of the top the bottom the side the
center just so that everyone gets a bit
of this part nice piece of meat a little
bit of the rice mixed with a socarrat
always described scraping the bottom in
many families they like it with a wedge
of lemon they will put it on the side
and you squeeze it yourself
okay so we’ll never squeeze it all over
mmm it’s amazing how tasty this rice
dish can be every aroma every fragrance
of a spices vegetables I mean it’s all
in and there you go
pie Adel Spanish national dish if you
want me to make any other Spanish recipe
please say it on the comment box below
and I’ll do my best you’re looking for a
great drink to go with this pie Adel go
into drinks tube and there is a
fantastic diary this recipe and loads
more classic Spanish dishes are in my
book tapas revolution
you
chef and I’ve been cooking a Spanish
food since I was a little boy today I’m
going to be cooking the world-famous
Spanish national by devil in Vienna if
there is a dish in Spain that brings
family together it will be Pilar I’m
putting my reputation on the line
because valium pianos are very
particular with this recipe like
Napolitano’s are with their pizza so I
have a quite a lot of ingredients here
artichokes green beans broad beans as
you can see chicken and rabbit the two
main meats the real heroes of this dish
they suffer this is just fundamental to
the recipe essentially so let’s start
okay I’m just heating up this beautiful
pie de pan and I’m going to start
preparing the saffron ok Spanish saffron
is the most expensive in the world the
crop is very small and it’s difficult to
hard to find outside of Spain what makes
it different is that it is toasted as
opposed to sand right we are going to
use this from another country and toast
it ourselves
ok so I’m just going to fold it in a
kind of an envelope and I’m going to put
it into this hot pan just for a few
seconds and that will give extra
fragrance and it will be easier to
release all that beautiful aromas and a
smokiness into the stock I’ve had it for
about 10 seconds on each side that is
enough ok I have the chicken and the
rabbit and first thing a generous amount
of salt there is a lot of ingredients
going into that pan good olive oil extra
virgin always you see how it’s correctly
in the salt the pan is really hot and we
are going to go with the meat have a
couple of chicken thighs with the bone
and the skin cut in half and sort of
like a quarter of rabbit approximately
but again if you cannot get rabbit and
you don’t like it just put more chicken
or sample cream that will do we need to
cook this meat until it’s really dark
this high heat has given the meat a
really nice brown caramelized color and
flavor I’m just gonna make a little bit
of a space for the veggies I have some
runner beans already prepared and some
broad beans and I want this to get
really Brown again at this point I need
to add the artichoke very fundamental
ingredient in the pie dough take the
outer leaves from the bottom of the
flower gonna cut the stalk peel this a
stock you can do it either with a paring
knife or with a pillar copy artichoke
around here peel it with a paring knife
on the outer part I’ll leave
sort of like a diamond shape like a
mushroom cut it in half had it in
quarter and this inner hair which is
inside which is not edible we just need
to remove it it’s going to do the same
with all these quarters I’m going to add
a couple of artichokes in total so that
it all Browns nicely this is not a
recipe that needs a lot of Asterion
actually otherwise juices will be
released and it will start poaching and
bony now that’s not what we’re looking
for
I’m gonna go with the next ingredient
garlic very important in a Spanish
cuisine I’m just gonna finely chop it a
couple of garlic cloves for this recipe
will be sufficient I’ve put the heat
down give it a little stirred and I’m
not gonna leave it there for too long
maybe just about a minute or 30 seconds
even depending on the heat vimentin
smoked paprika the world knows it that’s
what gives fantastic flavor to a lot of
Spanish recipes give it a little stir
and I’m going to add straightaway the
grated tomatoes I have two grated
tomatoes over here and I think I’m only
going to use half put the head right
back up and now it’s time for a steering
as well this tomato will cook in about
two minutes no more take a look at this
really nicely browned loads of color
loads of them you know even the badges
they are no longer green this is not an
al dente good looking type of thing
all those Reds all those runs meat means
flavor I have a stock here I’m just
gonna pull this chicken a stock one and
a half liters give it a little stir
let’s go back to the saffron going to
use about half a gram crush it a bit so
that either spreads out a little bit
more let’s bring this to the boil and
add the rice and now with the rice okay
I’m going to be using about 250 grams
which is half of this packet but if you
don’t find a Spanish rice or something
that is called by the rice just use a
short grain rice
okay never use plasma tear jasmine or
long grain in general is one of the
Rice’s which have salts most water take
a quick look look at the color I’m just
going to add about 250 grams of this
rice give it a little stir make sure you
spread quite nicely just leave it for a
couple of minutes so that the rice
flattens and events and then we’ll just
let it be okay this is getting back up
to the boil last stirred and we are let
it cook on the highest heat for 10
minutes then we will lower it down for
another 6 minutes approximately until
it’s ready you can see here that this
part the water is below the rice and
that one is just over there it’s very
important that you don’t steer your paya
at any point after the beginning because
otherwise the rice will release the
starch and it will become a study we are
going to add the rosemary three sprigs
we are going to create a little bit of a
lead I’m going to lower down the heat
because this rice will still need about
five minutes on a low heat and another
five minutes resting and I think that
will be the perfect rice with a perfect
socarrat underneath which is the crispy
bit that forms through all that oils and
fats that goes down and a bit of the
starch of the rice and how it
perhaps at the bottom that’s the most
tasty part it’s been resting for about
4-5 minutes so now is the time to unveil
it mmm smells beautiful the rice looks
like it’s perfectly cooked you can see a
bit of the burn bit on the side that’s
exactly what I was looking for I have to
say and the socarrat on the bottom
normally you just take the rosemary off
put it into one side and you serve a mix
of the top the bottom the side the
center just so that everyone gets a bit
of this part nice piece of meat a little
bit of the rice mixed with a socarrat
always described scraping the bottom in
many families they like it with a wedge
of lemon they will put it on the side
and you squeeze it yourself
okay so we’ll never squeeze it all over
mmm it’s amazing how tasty this rice
dish can be every aroma every fragrance
of a spices vegetables I mean it’s all
in and there you go
pie Adel Spanish national dish if you
want me to make any other Spanish recipe
please say it on the comment box below
and I’ll do my best you’re looking for a
great drink to go with this pie Adel go
into drinks tube and there is a
fantastic diary this recipe and loads
more classic Spanish dishes are in my
book tapas revolution
you
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