MUSHROOM PAELLA RECIPE...

i could bite into that now today i'm attempting to make vegan [Music] paella so i'm back cooking in my parents garden paella is something that i've always wanted to cook on my youtube channel but i wanted to perfect it as much as possible because i know how treasured this dish is to valencians and spanish people all around the world so i remember going to valencia and walking down the side streets and seeing people cooking paella just in the streets and it smelt and looked so good massive pans of it and obviously being vegan i couldn't get to taste it and i was so sad that i couldn't come across any vegan restaurants that were actually selling vegan paella so i decided to veganize my version of paella and what i've come up with i am very very proud of so paella the name comes from the dish is actually cooked in now a shallow wide pan like this this one will serve about six people but you can get absolutely giant ones and it's usually cooked over a wooden open fire and in valencia they have loads of orange trees so often the wood that they use is from orange trees which adds this amazing smoky orangey flavor to the finished paella unfortunately i haven't got any orange wood around me so i'm going to cook it on a gas stove which is what i guess you're going to be cooking on at home anyway and there's generally two types of paellas a seafood one and a meat one and you never ever mix seafood and meat together that would break all paella rules particularly in valencia but obviously being vegan we can't have either so i'm actually going to replicate the meaty version of paella and i'm going to be using mushrooms and trust me when i say that when i cook these mushrooms it's gonna actually look and taste like pieces of chicken or meat in the paella when it's done promise you this is gonna blow your mind so i'm very excited i'm very excited to be in my parents garden with my parents here and making this amazing paella paella paella paella paella paella paella paella not paella paella paella [Laughter] okay so the mushrooms i'm using are oyster mushrooms i'm gonna be using a cluster you can get these from some good supermarkets in the uk these days if you can't get the clusters get the ones that are already torn up and you can use them in the same way or you can use any kind of mushrooms that you get hold of cook them in the way that i show you and they're going to get so meaty so what you need to do is preheat a heavy based pan over a high heat add some oil and then add your mushrooms and then i'm going to use another pan to sit on top of the mushrooms which is going to squeeze out the moisture and make them really meaty if you haven't got another pan you could use a heavy saucepan or use just a spatula to press and press them and press them see all this liquid you want that to evaporate so the meatiness is coming from these mushrooms but i want some veg in there so i'm going to top and tail some green beans i'm going to just trim and chop a red pepper de-seed and skin a couple of tomatoes i know that some of you are going to say why are you taking the skins off it's not totally necessary but they are quite fibrous running through the the rice in the end result so i like to take them off because this is going to melt down really beautifully and you can use the leftover seeds and skins in tomato sauces and things like that for any pasta after about four minutes of cooking the mushrooms flip them over and continue to press [Music] i'm also going to give these a little season now as well with some salt and pepper i love cooking how's the outside going good pronunciation so this is the mushroom meat i had some chicken seasoning chicken seasoning it's just it's vegan it's just a spice bend can be found at all good supermarkets generous amount of that going on if you come back in 45 mins the paella should be ready one thing i will say guys is that there are some non-spanish chefs i'm not going to name any names that have really upset valencians and spanish people with their interpretations of paella i do not mean to cause any upset i hope that i am paying homage as best as i can and i think what i can what i've made is pretty amazing when you see it trust me i'm just going to finally chop this [Music] courgette look at them now look at them so when your mushrooms are meaty like this they're done and all that flavor is coated on them beautifully and these are now ready to go into my paella which we're going to start so i'm going to get my paella pan preheated if you haven't got a paella pan even though they're very cheap to buy on amazon or place and cookery shops i'll pop a link below where i got mine from you can use like a casserole dish and just get it placed over a medium to low heat first thing you want to do with the paella pan after putting it on the heat is add some salt because if you imagine we're not going to stir this paella when it's cooking and that flavor is going to come up through the pan so that's why we need to season it and add a touch of oil and what you would do traditionally if you're making a meaty paella you would add your chicken or rabbit is what's the traditional meat that i use so i'm just going to recreate that but i'm going to add my vegan chicken which is these lovely mushrooms into the pan [Music] all right dad have a little taste of that all that well you left it all but very nice can you take that from me you can eat that as well we'll give it to mum all right so i'm going to add my red peppers then my courgette green beans and tomatoes now when you make traditional paella and you're cooking with the meat that takes obviously like 45 to an hour just to cook that meat down we're skipping that stage because we've already cooked the mushrooms and we're getting our veg in so i really like to add some roasted garlic just four cloves chopped roughly i'm going to cook these vegetables down i like to add some smoked paprika now just a sprinkle so to the pan now i'm going to add my chopped skinned tomatoes which are going to melt down [Music] i'm going to add some artichokes just from a jar [Music] and just a tin of butter beans the smells and the flavors going on right now it's like a party and there's layers of it there's layers to this and this is where you can get a little stir on mix it around a bit and it's nearly time to add the rice now i need to introduce the rice to you if you're going to make a good paella go straight to the sauce get valencian rice paella rice is a short grain rice i'll pop a link to where i got this from below the video but this is how it looks so before i get my rice in i'm going to add some tomato puree and a zest and juice of a lemon beautiful [Music] lemon's going to help season this up i like my paellas having a lot of lemon in there so i'll be adding another one later on but now it's time to add the rice so i get my pan at the ready make sure everything's evenly distributed all those ingredients across the pan ready get this nice around the pan remember this rice is going to expand so don't overdo it i think less is more with this what makes paella rice different is that it absorbs a lot of liquid and it's not very starchy so all of this liquid that we're going to add and everything that's in that pan is going to flavor the rice to its core so let's get this veg stock in and i will add more but you just have to keep your eye on it okay so you cannot make paella without saffron this is spanish saffron very very expensive it comes from the center of a saffron flower it's very very beautiful it adds this amazing orange hue orange hue that was the wood i'm looking for a beautiful color to the dish it's grown often in iran too but if i'm gonna make paella i'm gonna need the spanish one so i'll pop a link to where i got this below it's quite pricey but you have to use it when making paella and that's why this dish is made for special occasions essentially so what i'm going to do now is put about two teaspoons of this into a foil parcel and just give that a toast over a flame that's going to release some of more of the aromas then i'll put the toasted saffron into a glass of hot water then i'll pour that water into the paella so that the saffron is distributed nice around the pan so now the hard work is done we just need to sit back and watch this rice fluff up absorb all that flavor i'll move my pan around because i've got a big pan here and my gas ring isn't big enough this there's actually specialist gas rings for making paella obviously the bigger pan the pan the bigger your gas ring so i'm just going to move mine around every now and then i'll give it a little shake mum dad come and ask me where the mushrooms are wow that's amazing where are the mushrooms wow mother the mushrooms are like a hidden surprise that underneath this there's one sticking through here that's why i love this vegan paella so much because you've got that surprise underneath with those amazing mushrooms that are meaty and they're going to absorb all of that flavor the paprika the saffron the stock all of the flavour from the veg too wow does it smell like you're in spain it does actually yeah yeah just want to keep an eye on it now be like 25 minutes bubbling away just want that rice to cook and it absorb all the liquid i'm just gonna add a little bit of seasoning just while it's simmering away all right guys so every now and then i'm giving this a shake hopefully my table doesn't collapse but basically there's something i haven't talked to you about and that's called a sucker rat i think i'm pronouncing that right but in valencia they like a toasted bottom a toasted bottom i get that when i go to the beach sometimes [Applause] anyway a soccer rat is when that bottom layer of rice is toasted and it's sort of caramelized and it all sticks together beautifully and that is like the most prized bit of the paella i think there's a iranian dish as well but they love that toasted bottom too and they actually turn out the rice it's beautiful i forgot the name of dish so forgive me but that sakura is something that i want to achieve but it's important not to burn it you don't want it to be black you just want it to be nice and toasted so every now and then i'll give the pan a shake i'll move the pan around and keep adding liquid if you feel it needs it so what i'm looking for here is bits of rice maybe heat spots i just want to move this around and you'll see that the rice looks really white when it's undercooked what i'm going to do shortly is just turn the heat off in about two minutes i'm just going to turn the heat off put some foil over the top and just let the residual heat cook that rice and let it go nice and fluffy not always a traditional way of doing it it's just i'm working with my small gas hob here and that foil is just going to help cook this for the remaining time evenly and join me for a small commercial break plants only kitchen my cookbook mighty fine recipes super simple recipes not so much like this but everyday food plants only kitchen if you want a signed copy my mum who you saw earlier actually sends my signed copies out all around the world and you can click below this video to buy one or you can get one off all book shops amazon and things like that too and i should sell it i should like tell you about it more but i always forget so there you go plants only kitchen out now all right paella is ready and it's traditionally served at the table so i've got my mum and dad over there ready and waiting here we go are you excited for this hopefully it feels like you're in spain where's the wine why did you bring the wine should have brought the wine out all right you ready do you want to come in tight for this okay three two one oh that looks great fantastic mamma mia is special and then we've got the mushrooms at the bottom so i'm gonna dig in now first up i'm going to put some zest and the juice of the lemon on wow try and do it more realistic wow [Music] look at that wow that's great and this should be a nice toasted bottom mother looks wonderful thank you you can taste first let's get that mushroom there look at that mushroom there you go and that is the uh nice toasted bottom there no different all right this is unbelievable the rice is creamy they've got the smokiness the lovely saffron flavor comes through and it's just got a bold flavor from the mushroom which i've got now i hope i've done valencia thank you hope i've done valencia's dish justice well we have to leave it to the spaniards to let me know but be nice to me i've tried to be as authentic as possible and i hope you get to try this at home all right i really want my camera crew to taste this because i want some really good reactions because sorry you're not that good at giving me your instructions yeah we're used to used to good food there you go all right marcus how are we gonna do this i'll stitch it up for you [Music] all right let's see the reaction what do you think well first it smells delicious let's give it a try damn bro you get all this plain that's the kind of reaction no it's it's it's delicious the the rice is really creamy and if you add any mushroom you may just want to pick that up oh you got it at least no room for words you just gotta try it all right tom your turn to taste is it like being in spain that is incredible i approve delicious perfect and there we go there's my vegan paella i'm very proud of this try at home it's worth it for special occasion i promise you unbelievable don't forget to like share and subscribe hit the notification bell plants only kitchen cookbook is out now and the necklaces too mum show the necklace look at that swag on my website what's the goodbye in spanish ciao is it adidas adios it's not the same it is scott they say the same they reach out all right adios amigos [Music] am i looking fresh tom sure i shouldn't be wearing marcus durag damn bro back in my parents i'm back out in my parents garden or i'm back in i'm back in in the outside of my today everyone's like were you high filming this no i'm just funny or stupid [Music] you

Channel: Gaz Oakley

Views: 291,911

Keywords: vegan, food, cooking, plant based, chef, cooking show, avantgardevegan, gaz oakley, what i eat in a day, vegan what i eat in a day, gaz oakley vegan food, high protein vegan, vegan chef, paella recipe, how to make paella, vegan paella recipe, veggie paella recipe, valencia paella

Id: kkksprKUkyE

Length: 18min 9sec (1089 seconds)

Published: Sun Jul 26 2020