How To Make Spanish Paella | Omar Allibhoy

Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar’s take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
For this and loads more delicious Spanish recipes check out Omar’s book Tapas Revolution:

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I want to learn to cook arros negre!:)

sia110 says:

i love this recepie im definitely gonna give it a go. my only concern is the chicken. isnt it gonna be overcooked after all that frying and boiling?


The worst filming and editing everrrr
Focus on what he is doing for God sake
Stop moving and whats the point of showing his hands while the knife and every thing else is off screen!!!!!!!!!

Jorge Jaral says:

I didn’t like your method for cooking this Paella, it’s not exactly bad, but you missed several steps and used a disgusting chicken stock. Never forget that the fumet is an extremely important thing of any alicantinan rice. Please correct this video.

desperatedan7777 says:

well explained , step by step . wonderful . I am going to mke this as you instructed 🙂

Day Spencer says:

Beautiful! Can you do puchero from Sanlucar de Barrameda?

Wacdaddy Ber says:

Have sapron in Philippines and it’s very cheap


Make cocido!

NgatiDreadz says:

Sh everything he says with an sh

fhhsvnggbh says:

Can you make a polo a la brasa?


Wow you can make it all in one pan?

That is my kind of recipe! Looks super easy.

Lucas Rhoad says:

Ensañanos como cocinar el Caldo Gallego por favor!

Stephen Fawking says:

no shrimp?


Spanish saffron is not the most expensive or best in the world. It is native to Iran where you find the best. Also even the best saffron has such little flavour that it really makes very little difference. Do t believe me? Try one with saffron, one without. You will not notice any difference

The Crow says:

My first time making a paella. I made this and followed the instructions. I used a wide pan but a deep pan. I had a really burnt socarrat but it tasted really good. It was all chicken and included some chorizo. Its a really good recipe, i’ll try to get a paella pan soon and do it again to see the difference. Thanks for the recipe.

LOved Forever says:

this is the paella that everyone talks about…looks okay

Noel Solat says:

Get your hair cut!

Andrei Romila says:

Lovely dish. Delicious. Followed your recipes many times. Never used artichokes until today though. They are such a pain to peel, cause so much mess and you make it look so easy.

Mahi JB says:

It looks like Spanish version of biriyani

godkingmaximusII says:

I could never understand paella. It’s like soggy fried rice with giant sea food.

a woods says:

Years ago I was able to study in Spain and my host family prepared paella every Sunday afternoon. I looked forward to Sundays and loved it every single time. The difference is my host mother used seafood (mariscos) instead of chicken and rabbit. For those who are paella connoisseurs, which do you prefer, and why? I really like this chef. I looked and see he has a cookbook of Spanish tapas. Wow!

Frederik Likesgames says:

Also Magda, hoffe du hast dieses Vid gefunden
Safran ev ueber Chilli und Paprika strecken, Artischocken gehen auch gut eingelegt, muessen nicht unb. frische sein, nur wenn guenstig verfuegbar, Wild, also Reh oder Hase geht auch sehr gut,

RADDY 1993 says:

Could you please add the recipe to the description so i can print it 🙂 thanx.

Kevin Ruiz says:

JODER ASI SI!!! that´s how you do it , perfect! im actually hungry from watching this 🙂

Billie Plakalis says:

this is not a Yoke!

Atish Bhunjun says:

i used basmati and 100ml more than the usual amount,,cannot complaint..thanks Omar

Khoi Bui says:

so sexy

stace loudy says:

جميلة جدا تبارك الله عليك

James Bean says:

I tried your recipe and it was delicious! Thanks for sharing chef Omar! More power!

Sinan Karacam says:

250 Gramm rice , 1,5 liter chicken water ?

Ababmer Vid says:

Why there so many balcks in the uk?

TheActualCanadian says:

*sees Saffron*

*clicks off video*

MrIroncrusher says:

After a 3 hr gym session I need that whole pan…. Its looks so good

Nana Yaa Osei says:

1. Oh my, I think I’m in love with the dish and the way you cook it.

That is all.

AeroDoe says:

He is distractingly hot. Thank God he’s not teaching open-heart surgery.

Maya kumari says:

I want to substitute rabbit with prawns when should I add that & how many knor stock cubes can I use for this dish? pls suggest, tnk u.

Ioannes Carlgar says:

As a Valencian; Not bad for a foreigner. Quite accurate and well executed. It surely was the best Paella out of Spain.

Arman comrade says:

As an Iranian, we use saffron in almost all of our food, and grow 94% of the world’s saffron. If you’re looking for saffron at a fair price, buy it from your local Iranian grocery store. Also, although maybe not true to the Valencian tradition, I’d suggest you use a mortar and pestle to grind the saffron to near dust and then dissolve it in a small vial of very hot water to create a solution. Use the solution in your cooking rather than the herb itself, as it is more economical and far more flavorful.

Sampo Kemppainen says:

I made it and it is quite salty. Maybe i used too little ammount of meat.

Gytis Pagedimas says:

What kind of knife he is using?

Ian Johnson says:


Daddy Dana says:

did this guy move to newcastle? lol

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