The Ultimate Paella - Chef Jean-Pierre

well hello there friends check this out paella for you i made it for you this is beautiful i wait until you see how we make this it's not exactly easy recipe but trust me it's worth it stay tuned i'm going to show you how to do it all right friends well as you could see the picture it is definitely an involved recipe this is not when is the night the kids are hungry let's make a paella this is the recipe you have to plan for and i'm gonna try to make it as fast as possible so that i don't keep you too long but this is the recipe then you're going to have to relax and see first a lot of mison plus a lot of prep okay i'll go through the ingredients i put them in but just to introduce you a few of the ingredients we got chicken in there we got serrano ham we got chorizo sausage today i got beautiful grouper i got red snapper i got a small shrimp i got big shrimp i got scallops i got a chicken thighs that have been spent seared just so they golden brown they're not cooked and i got a pork tenderloin in the brine and we will go over that in a minute i'll do this separately because the making a paella is going to be something we're going to do in stages i got chicken stock we're going to cook the rice in so i'm going to start right away i'm going to turn the heat on and like i said this is a recipe friends then it's going to take some time the first thing we're going to do is we're going to saute the rice rice the traditional rice to use is calaspara rice or bamba rice but most of you are not going to be able to find that unless you order it in advance unless you know where to get it so i made a recipe i created a recipe for you guys using uncle ben's long grain rice and and i'll give you the exact specification in a printed recipe that is below the video if you click on more you'll see all of the links are in there with the recipe okay so we're going to start first thing we're going to do is we're going to saute the rice and we're going to saute with a little onion so i got beautiful olive oil right there and we're going to saute some onion and this is the typical paella pan that you can find online you do it we're going to saute some onion and then we're going to saute it rice this is a very important process folks to do so terrorizing for those of you that have made a um a risotto you know how important it is to saute the rice with same deal here and um you can also use it if you have a and a boil your eyes but bamba rice cola sparrow ice are the traditional ways but you're going to be amazed at how delicious it actually is with a regular uncle ben's rice than you can find find at the store so we're going to saute this step right here friends put a little bit of olive oil make sure i have a garlic olive oil that i'm using because i like to use flavored olive oil we got beautiful flavored olive oil here in our store so i use them i like them it's really up to you what olive oil you use but you want to use a good olive oil always use an extra virgin olive oil and then what we're going to do we're going to make a saffron fusion safflow and fusion we're going to make a saffron is one of the most expensive spices in the world frank's it really is and the reason why it's so expensive it's because it takes a 200 000 flowers to make one kilo of saffron and the the flowers it's called a crockus flower and this is from the lily family but it takes 000 flour to make a pan of saffron that's really amazing a kilo i'm sorry kilo sulfur this is it right there so what we're going to do in a minute first we're going to saute the grain of rice these steps right here friends you cannot skip because if you skip that step right there then your your rice is not going to be nice and firm we want to build the the correctness in the rice it's so important when so we're so terrorized right there right and then let me tell you a little bit i got the chicken in here and the chicken is um it's it's uh the thighs will remove the skin and i just paint seal them really quick so so then uh it's easier the uh it's gonna get more flavor to begin with but then it's easier for you it's all done already you don't need to do it but you can certainly do it in here if you want to okay then we got everything cut you see look mison plus don't start cooking until everything is ready this is going to be a delicious dish my friend you're gonna love it you're really really you can smell it i can smell my um my uh olive oil already it's really really something really nice so what we're gonna do we're gonna saute our sausage at the same time also the syriza sausage that's going to give us a really really nice little caramelization of the sausage right there you see and then we're going to put the saffron and then we're going to make the infusion we got a lot of goodies in there friends this takes a little time but man it's so delicious they say i'm gonna make a paella right here be for about six to eight people so everything you do you gotta have at least six or eight of it of chicken thighs big shrimp scallop you gotta have at least one of each that's what i do right so we continue sauteing there we're starting to smell delicious in here smells wonderful this is a step we cannot rush my friend we cannot rush this so i sauteed our grain of rice constantly constantly you see all right then we're going to add the saffron and that stuff is expensive let me tell you and you want to make sure you get beautiful red saffron and uh and last time i uh i used saffron i said the best of lines for spain what i got people from all over the world said no no it's from here no it's from here hey you know what wherever you can get it it's good saffron you get whatever makes you happy it's beautiful sapphire all over the world friends all right so here we go all right so now what i'm going to do is i'm going to make my saffron fusion and then i'm going to saute my bell peppers you see in the meantime my grain of rice is starting to do it so i got fresh orange juice fresh orange juice that's a pile of paella balance sienna we're making the saffron fusion with the orange juice fresh orange juice and this was the beef box was taught to me by a very dear friend of mine i used to be my chef in my restaurant many many many many moons a year ago eduardo saint angel he retired lately but it was an amazing spanish chef and he created a recipe i mean he didn't create it he made it in my restaurant many times it was such a success so now we're going to put the peppers we got yellow peppers you got green peppers you see nicely diced red peppers all different colors this is looking beautiful you see look this is something boy you gotta you gotta have your prepper right so we got all this right there and now let me make sure i don't forget nothing the seafood will come later and now we're gonna put a stock and i got two stock two cup of chicken stock and i'm gonna introduce all this right there see nice you see then we're gonna put some garlic in here you can't forget the garlic that's why pre-measure all the ingredients in advance so i don't forget this is a puree of garlic that i make and you have a i made a recipe online friends for that without the garlic puree if you just chop a couple of cloves of garlic if you don't have that puree don't worry about it it's still gonna be delicious all right so what we're gonna do let's mix this garlic up really good let's not forget the salt and pepper which i always do there you go little pepper in there all right a little salt a bit of salt there you go all right let me mix all that up really good take it down because this is getting this is starting to get a little hot you see all right mix it up i want to make sure i mix all my garlic really good my garlic puree i think it all went good all right okay so now i'm going to reduce the heat a little bit and then we're going to get ready for the oven as soon as i put my chicken in there all right so now remember the chicken like i said friends the chicken is uh he's uh uh just pan seared so it's nice and pretty okay and we got that mala reaction nice caramelization right there so remember you put as many of those as you have people for dinner okay it's really that simple well you know we got some beautiful juice right here i'm gonna put it in there all right so remember right you you whenever you do this whenever you do this friends you got to put it everything you're going to put in uh we're going to put it in stages we're going to go in the oven and we're going to cook this guy right there right and then and then we're going to take it out and then we're going to do the um uh we're going to put the seafood and then we're going to put the pork and then we're going to put the mussel we're going to do it in stages i'm going to show you the whole thing so you'll know exactly how to come up with a beautiful paella so now i'm going to teach you a new culinary term it's called samoa i'm going to show you what that means so you understand it so you know when you make the paella when you make the paella you've got a submerger and this is what i mean by some herbs you see look some elder everything is submerged you see look look look whenever you're putting a new ingredient you got to make sure everything is submerged you see because if you don't it's going to dry out in the oven all right so when we put a new ingredient which is going to be the seafood next we're going to make sure we put them in and with some algae all right so now my friends i'm going to go in the oven i'm going to put this i wish you were here because let me tell you this is gonna be amazing okay so i'm gonna pop him in the oven right there let me put my shelf out and i'm ready to go look at this you haven't seen nothing yet you watch here we go my friends all right so i'm gonna put this in the oven and um i am going to put all seafood away for now so i'm gonna put in the fridge and i'll go back to that uh later oh mamma mia you know what i forgot to put the ham that's okay again i'm going to put a letter it's a serrano ham it's already cooked so it's no big deal oh yeah i could have put it in before that's okay i'll put it in ladder not a problem i'm going to clean up all this and i'm going to show you about the pork tenderloin because we're not going to cook the pork tenderloin the whole way in a paella we're going to part cook it and then we'll put it in a pie i'll show you let me clean up all this so give me two minutes and i'll be right back okay friends now we're gonna do the pork tenderloin we're doing it separately and the reason why i like to do it separately is because i want to keep it nice and moist i don't want to dry it out in a paella it cooks better if you do it separately and i'll show you i have it in a brine a brine is basically a salt water i uh uh salt water uh with uh uh i put molasses i put juniper berry and i'll give you the full recipe if you want to brine let me tell you you're brine your pork tenderloin wines i promise you you'll never not brine him again it's so much better to brine them first okay otherwise it's dry okay and i don't want it to be dry so now i'm making this because i'm making the paella and the paella is in the oven right now and uh but you can make this for dinner you don't need to uh and you see what happens is when you brine a pork tenderloin um it doesn't have that bright red color anymore it's gonna stay pink and wait until you see how beautiful it looks like so i dried because i'm gonna put a dry rub on it so i want to make sure that it is not too wet you see so look i'm drying it really good and then i'm going to put the dry rub and then i'm going to paint sear it and then i'm going to put it in the oven and i'm going to pack cook it i'm going to pack cook it because i don't want to cook it all away because i'm going to finish cooking it in the paella okay so i know it's a lot involved but here look if you want to do it correctly then you want to do it correctly you know and and if you want to skip that step and and you want to put it in a pie and cook it you can do that but trust me it's weird well worth it to do it the way i'm doing it right so look a little dry rub i will give you the recipe for that the main ingredient of course is gonna be the brown sugar and a cumin but it's got a lot of different spices in there i'll give you the recipe for it and you can make it it's really no big deal and this on pork tenderloin on on on chicken it's absolutely delicious you put it right on there and uh it's really really not difficult to do you can make it an x-ray in advance and what we're going to do now we're going to pan sear it i'm going to saute it in a pan i'm going to get a beautiful golden brown and then i'm going to pop it in the oven and i'm going to cook it okay so you watch really really quick we're going to get it right in there make sure the pan is hot that's really important i want to make sure my temperature of the oil is perfect and i'm always looking for 375 365. i'm going to pencil it and wait until well i was going to say why didn't they you smell it that's what happened usually when i cook during my uh my classes all my customers they smell it they go nuts no this is really good all right okay so now we're gonna put in the pan and we're gonna get a beautiful we're gonna get some beautiful caramelization on this and then i'm gonna pop it in the oven i'm gonna cook it and while it's cooking for 10 minutes then i am going 10 about 10 11 minutes maybe 10 minutes because it's a small one it's not very big i'm going to cook it to undercook it to like 130 which means it's still going to be like a medium rare which is not the way we want to eat a pork kendall but i don't want to overcook it over 145 so i'm gonna finish cooking it in the paella okay but if i were to eat it right now i would just pan sear it cook it all the way through to and taken off temperature 145 if you have never had pork tenderloin cooked 145 degrees let me tell you something friends it's amazing okay it really really really is if you could be here and smell this flavor it's just fat amazing absolutely amazing how beautiful it smells in here so we're going to get this beautiful crust on it you see look at that beautiful crust on it it's going to be amazing trust me folks absolutely delicious you see gonna put some of that beautiful on it see and this with mashed potatoes and a beautiful sauce all right it's cooked so now i'm going to take it i'm going to put it on the cookie sheet and i'm going to pop it in the oven really that simple okay and i'm done and the next step i'm going to take the paella out of the oven and i am going to put the seafood on it i'm going to first put this in and now take the pie out of the oven okay so i got all my seafood now let me take it out of the oven you see it's a back and forth back and forth folks this is no this is a very involved recipe but a lot of fun and let me tell you there's nothing like it this is really really good okay so now i got all my seafood here i just wanted to show you really quick and i said this is a beautiful red snapper look how beautiful that is how do we know it's fresh fish first of all no smell not even a little bit it don't smell like fish if you smell like fish no good okay so bright bright bloodline you see that's the number one sign then you have a beautiful fish look look how gorgeous that is look at the gorgeous studies this fish is absolutely beautiful so we got grouper we got snapper we got small shrimp so let's do it let's do it let's do it let's do it so first we're gonna put the the small shrimp all the way around it just like this all the way around we're gonna put a smoke shrimp hey you know what let me not forget to put the ham friends because i forgot to put the ham earlier but it's okay it's okay like i said it's cook time already serrano him so here it is we're gonna put it in here let's not forget to do that all right i'm good so now i'm gonna put the shrimp now remember everything is in a circle everything is in a circle right because when you serve it you get a slice of it kind of like you know i mean it's a kind of an um it's a strange term for a paella a sliced up here but but but you know what i mean what you you get like whoop and you get a little bit of everything right so sometimes i put too much stuff in it but hey it's better to be too not too too much than not enough right to too much than not enough nobody's gonna complain and go oh you know your paella was delicious but it was too much there you go look spread them out all right so then we're going to put the the other fish beautiful grouper right here right there look at this that's gorgeous absolutely gorgeous no smell no smell not even a little bit okay if fish smells something is wrong with it okay so look we're gonna put this i just wanted to show you this is my dinner then scallops beautiful sea scallops those are beautiful sea scallops they're from maine beautiful beautiful seafood in maine boys let me tell you what a nice place that is there you go let's take a big scallop boom right there okay okay okay okay all right so now now we're gonna put the shrimp those are the big shrimp let's say u15 that means you you oh you no no no no no no what am i doing i'm putting the shrimp after you'll see you'll see your sea you'll see i want to give okay so now salt salt remember you got to put salt i got to use my fleur de sel salt flora cell you can use a mediterranean sea salt whatever salt you want but you got to put salt this is florida salad flour the cell is an amazing salt folks if you have never used florida salad oh it's amazing let's see it's crunchy it's uh from the galanga area of brittany in france it's got no anodized flavor to it it's a very clean salt a little pepper in there a little pepper little pepper pepper right there yeah and and what else do we do now what do we do now what are we doing now we summer roger okay all of that seafood now we have to submerge it you see look look look it's emerging it's emergency meal just emerges okay and now it's going to disturb some of the beautiful thing you just did but you have to do it oh it's going to dry out somehow all right and then the next ingredient we're going to put in it's going to be those big shrimp right there and then we're gonna saute it separately you watch because they look better they just look better you know you're gonna say well i don't care what it looks like well then put them on put them all in there i just think it's worth the trouble my friends some urge see see what i'm doing don't be afraid to do this you must do this friends now what's going to happen right there is all that seafood is going to cool the cooking process now you see all that seafood in there is going to slow down the cooking process because it's all um cold stuff michelle don't forget nothing later on we're going to put the tomatoes okay i'm good i don't want to forget nothing all right i'm going to turn on the oven turn on the oven it's already on i'm going to put it back in the oven okay and then the next thing we're going to do is we're going to clean up i'm gonna take out the pork tenderloin i'm gonna slice i'm gonna show it to you and then we're gonna finish by sauteing the shrimp and then we're gonna cook the mussels we're gonna do them separately you'll see again it tastes better that way all right okay we're back the pork tenderloin is ready i'm just gonna take it out it's not ready it's like i said it's not finished completely cooking but i'm gonna take it out of the oven now i'm gonna let it rest that's all i'm gonna put about here i'm just gonna let it rest i am going to now cook the mussels and then i'm going to saute a big shrimp and then i'm going to show you what i'm going to do next okay the paella is still going right there we're going to cook the mussels and to cook the muscle is very simple folks we're going to put a little bit we're going to steam them they cook so much better if you steam them my friend you don't want to put them in a paella i'll tell you why in a minute first we're going to put a little bit of onion in there and um and we're going to put some fresh thyme we're going to saute this for a second then we're going to put some garlic and white wine we're going to steam the mussels this could be addition itself right there let's talk a little bit about muscle they come from also main if you see a muscle that is open does that mean the muscle is dead no it means it's sleeping with its mouth open let's hope this one look look look see where there's open right so what you want to do is you want to have a talk with them okay and and right there she's not listening you know in french he and she the table is feminine car is feminine and the muscle is feminine so i say she but i don't know if it's he or she i have no idea anyway so does that mean it's dead no it doesn't mean it's dead it means it's slipping with its mouth open so what we want to do let me put the white wine in there for us oh first let me put it on garlic just a little garlic right here a little garlic it's my garlic puree that i make this makes it easy you can put a couple of cloves of garlic in there don't worry and and and white wine and this is their last meal you gotta be nice to them so what you want you ticklish them look at it and if it closes right away by itself by itself if it closes right away like this one just did that means it was alive and you wake it so it closes if it doesn't close i mean it's dead if it's dead you're not cooking it okay so let's see if i can find another one when i'm making so much noise they're all awake so if you see an open one have a talk with her and if it doesn't want to listen just squeeze it and it'll close that means it's alive you see look there's not even one open and and you want to smell them you want to smell them if they smell good they should smell like the sea if it smells rotten that means we got a rotten one in there not so good okay so this broth right here folks we're not going to use that for the paella we're not going to use that for the paella this is you can just uh put a little cream in there or cognac a little butter in there and you can make an amazing bisque out of this okay we're gonna cook them just like this right and then we're gonna put a top on it and we're gonna keep an eye on it the second they open my friends the second they open that means they're ready so we're gonna keep an eye on it and uh and then we're gonna we keep an eye on it as soon as they open we take them out all right we take them out so i want to saute those shrimps friends then um i'm gonna put on top of the paella right i got the the salt and pepper right there and then we're gonna put those beautiful shrimps on top of the paella you watch it's gonna be nice all right first i'm gonna saute them i got this beautiful garlic olive oil that i'm going to saute this with right and then we're going to put them on top of the paella the pork tenderloin is resting which is what we want as soon as i'm done with the shrimp i'm going to slice it i'm going to get it ready because the next time i take the paella we're putting all the final ingredient on it you see that's why i'm doing this separately i want to make sure my shrimps are beautiful they they'll cook in a pie like this okay but you see they just look prettier and you go through so much trouble trying to make it look pretty you want to make sure you do everything perfect you know and like i said this is a fun thing you get all the kids involved in the kitchen everybody has fun when does the muscle one does this one does this you see keep an eye don't open it don't open the the um the muscles you see the steam right here i like to do it with a um a pot a glass pot so i can see what's going on in there all right let's see make sure the oil is hot yes we're going to saute our shrimp because you don't want overcooking by the way that's the same way i cook my clams same way i cook my clams why do i align them in a pan i have no idea you don't have to align them in a pen i am like uh i don't know what you call it but mama me sometimes i wonder about me so look don't open it if you open you lose the steam you want to steam it that's how they get the most plump palumpio let's see how we're doing with the pork tenderloin friends well you know let me not to do too many things i want i got three things going on already right i got fourth thing going on i got the pie you don't worry about it i don't want to do another thing and then get screw it up it wouldn't be the first time that i tried to do too many things you say look look you see what i'm talking about look look how pretty they look you see you see [Music] now i know they would get pretty in a paella okay but you have to admit they look a lot more pretty this way right and you know what we're going to do we're going to put a little bit of parsley in there to really really give him some beautiful color just a little parsley right here you don't need a lot and we're going to finish cooking them in a paella for a few more minutes after that you see okay we're done we're done i turned the heat off we're done and we just get a plate there they're slightly undercooked which is what we want this time i'm not gonna align them okay i'm just gonna put oh stay over here you you see what happened when you cook and look at the camera you pay don't pay attention we're gonna put them aside okay right there leave him here don't forget him okay so now what do we got here let me see let me look at the muscles friends let's see i can't see nothing i can't see nothing they they most of them are starting to open they say where we want the heat on yeah sometimes i cook i go how come it's not cooking because i forget the heat on so let me see what i got here friends we're looking good we're looking good do i pick if you pick you lose all the steam do i pick all right i pick okay we're good we're good let me see yeah yeah yeah yeah yeah we're good that's it turn the heat off turn the heat off oh yeah baby look at that look at this look at this look at this look at this look at this thing look at this turn the heat off look you see what i'm talking about look at it that's it that's a muscle see now they're beautiful and plump look at this look at this oh yeah baby beautiful okay so you don't like muscle don't put them in don't worry somebody will eat them i'll eat them okay so let's take the pork tenderloin we're gonna slice it with a slicer yeah let me use this right there oh yeah if you could be here and smell this you would be you wouldn't believe it how beautiful it smells this it's for me later look at this look at this look at this can you see that let me tell you something friends for those of you that like well done pork it's because you never had me prepared for you so look at it is that gorgeous or what can you see it see how beautiful it is wow remember let it rest huh she's so beautiful look at this so it's a it's a little pink for some of you but it's okay remember it's going to go back in a paella it's going to go back i eat it like this believe me this is like if i move to me it's perfect so now let me take the paella and finish putting all the ingredients here one more time okay it's starting to cook everything is starting to look good so now we're going to take our pork tenderloin and this we're going to finish cooking it for a little while you see friends everything on there all right make sure you have at least one for each person and then what do we do we submerge roger all right keep pushing it in keep pushing it in keep pushing it in keep pushing everything in we don't need to season the pork because it's totally totally totally seasoned friends so we're going to put this in the oven finish cooking the shrimp and for some of you finish cooking a little bit of the pork and then we're gonna take it out one more time after that to finish it up and display the whole thing okay all right so now i'm gonna put the shrimp in there you see now you see the shrimp and you go oh yeah now now i can see it already starting to come together you see friends and then the next thing we're going to do after that it's going to be um see the shrimp need to continue cooking we're going to go back in the oven just for a few minutes all right we're starting to look good we're starting to look good and we got a chopped tomatoes put them at the end because you don't really need to cook them that much just to get them hot all right and then we've got peas peas you gotta put peas in there see now it's starting to look good it's starting to look good and then the mussels are gonna seal the deal a little chopped parsley on the end we're going to get all this wet uh it is hot right there we're starting to look good we're starting to look good all right now we're going back in the oven to finish all this for a few more minutes he's gonna be good all right here we go all right all right all right all right so one more thing that i need to do now is to clean up and to do a lemon crown for the decoration paella is an old-fashioned dish so we're going to decorate it the old-fashioned way we're going to make a lemon crown so let me clean up all that stuff and then we start doing it we're going to finish preparing it okay well like i said paella is an old-fashioned dish so we're going to decorate it the old-fashioned way we're going to make a lemon crown most of you have seen those if you go to a country club if you go to a cruise ship everything is decorated with lemon ground you cut both ends very little though as you squeeze it you get it right in your eye and i know what you're gonna do you're gonna take a little paring knife and you're gonna go and zigzag see zigzag that's it make sure you don't drink too much wine when you do that because if you do you'll have such a zigzag then and plus you cut yourself is it a dangerous thing to do if you're not careful zigzag see see zigzag can you see zigzag yes this is old-fashioned cuisine folks that's the thing i used to do in 1970s as before a lot of you were born friends yeah you got to make sure you find the other side when you do this with a big lemon you go where is the other side when you have the other side you'll know because you can do this okay so like i said this is really really old-fashioned decoration my friends got a little bit more so straight right and then you take um a very fancy very same very fancy here folks a little bit of lemon a little bit of parsley in here and voila we got a decoration so now my friends let's clean up a table because we like it clean all the time there you go right there all right so now let's take the paella out of the oven and we're going to do the final presentation with the muscles all right here we go friends that smells delicious we're going to put it right here i'm going to make sure i don't burn myself so at this point what i like to do is i like to put a little bit more of the tomatoes just a touch more of the tomato the the fresher in color they've been peeled and seeded but just chopped tomatoes right i like to put a little bit more of the bright green peas that have not been in the oven just a few of them right and then we're going to take the mussels whoo i'm going to take the mussels and we're going to put them all around my friends i'm going to put the muscles all the way around it all the way around it you see i'm going to put the muscles all the way around that just like this oh you know what we could do that's good just like that i changed it all the time you know just like this i think it's good just like this we'll take our time we're going to make it look pretty my friend remember this is um you went through all that work you got to make sure it looks good now move out of here look at this gorgeous the little one i put them in here you'll see why in a minute see the little little one but i'm right here the little one you'll see in a minute the big one they go on the side and the little one and the little one you know i made them in part of two i got one shrimp too many maybe we'll put it here what do you think i gotta get organized two two my swords are shrimp two my swords are shrimp two mussels the shrimp what do you think i got a good leave it leave it here leave this guy here right there little ones little ones little ones are ones just like this you know what i'm going to eat this one it's in my way all right let's see let's see let's see little one i want little ones this is not a little one there you go little one little one to the one one more one more one more little one there you go i think it's the same one i just picked up well lemon right there my friends we're getting close we're getting close we're getting close so we got to do now is an opacity on top and voila my friends we now have a beautiful paella for you paella means for you here you go my friend enjoy gorgeous paella that's what paella means it's for you here it is enjoy my friend i hope you enjoy making this recipe take your time you're gonna have to take your time it takes a long time i almost forgot i gotta try to eat it now now that it's not so hot i'm not gonna burn myself i'm gonna eat it while i was waiting a little bit i decided to redesign it look look look i put mussels all the way around it and i moved the shrimp up a little bit i think it looks better that way but either way you you know it's going to be delicious so i'm just going to grab a couple mussels i'm going to move them aside right there and if i just go like this i'm going to get myself a slice it's got a my pork look at it look how beautiful that is gonna have my shrimp it's got my scallops gotta have my fish right there you see look look i got the whole thing all i got to do is just go around it right there and i got all my stuff right there you see right there look at this look at this friends look at you look how beautiful that is look at this right there what i got to do now is just take a couple of muscles but i have my plate and i got myself a beautiful serving right here friends all i got to do now just take a bite of it look at that beautiful fish right here friends oh yeah baby this is going to be delicious now i'm going to speak with oh it's hot oh it's hot you're gonna love it make sure you make it friends see you next week if you like that recipe please give us a thumbs up don't forget to subscribe to our channel we need new subscriber and don't forget to ring my bell so you get a notification every time i put on a new video i see you next week thank you so much for watching [Music]

Channel: Chef Jean-Pierre

Views: 193,845

Rating: 4.8962712 out of 5

Keywords: easy recipes, fun cooking, funny chef, onion chef, onyo chef, gourmet cooking, chef jean pierre onion meme, cooking shows on youtube, how to, chef jean pierre, cooking show, chef jean pierre onion, chef jean-pierre, how to make, most entertaining chef on youtube, chef jeanpierre, french chef, onyon chef, best chef on youtube, paella recipe, easy recipes for dinner, fun cooking videos, easy gourmet recipes, easy paella, Paella, How to make paella, saffron recipe

Id: W5Ugx0bsHOo

Length: 39min 48sec (2388 seconds)

Published: Thu Feb 18 2021