This is why Andy is a real one. He doesn't try to hide his mistakes. He does better and doesn't let his ego get in the way. Anthony Bourdain is smiling from Heaven.

My never fail recipe for perfect paella valenciana:
Step 1) marry a girl from Valencia;
Step 2) get her mother to cook you paella
Step 3) enjoy perfect paella

Worked for me!

As a valencian, a few notes:
If you can find it it's best to use "pimenton" (piberoig) it's the spanish versión of paprika, pimentón "de la vera" is the best (not the hot one)
Use a multivarietal type of olive oil (different types of olive used to make the oil, as opposed to monovarietal which have more pronounced flavour profiles)
Snails are optional and only traditional in certain areas of València/País valenciá
Fun fact: paella is originated from the Albufera area, a swampy area to the south of València, ideal for growing rice. Ducks would come to the large inner lakes and an endemic species of rodent, the "rat de marjal" lived there. These are though to be the precursors to chicken and rabbit respectively, before these became more readily available.
Best wood for cooking the paella is orange tree wood. Oranges are extensively grown in Valencia and it's a symbol of the region.
The right bean instead of runner beans you used is "bajoca rojeta" or red bean, it's a variety with a red spotted pod that turns green when cooked. Runner beans are a good substitute.
The other bean which is not exactly a bean is called "garrofó" (in valencian, or garrofón in spanish) which has a flour-like consistency, it is very different to the broad beans you used (which are also cultivated in València) but you can find a very close variety named Lima beans (different countries in Latin Ameriaca cultivate this variety).
It's absolutely true that paella is a sharing dish: the traditional way of eating it is with wooden spoons directly from the paella pan. Each person around the pan carves their section along the rice (in triangels from the centre, just as you would a pizza) and everyone digs in!
Artichoke is really only added if it's in season, so exactly as you did!
Yup, if you haven't got sweat running down your buttcrack you're doing it wrong. Also, you should be having a beer while cooking, and it has to be a sunny sunday :)
You can hear but also smell the socarrat coming! But yeah, it is a science only learnt through practice.
30min cooking seems a bit long, usually what we do is undercook it a bit but then letting it rest COVERED, which finishes the rice cooking. Most people use foil to cover it.
Overall you did a fantastic job, far ahead of  99% of paellas you can find on the internet, which is a great service to this misunderstood dish and the culture it represents, you can be very proud! If there was a valencian equivalent to uncle Roger, he would crown you Tío (uncle) Andy ♥

After generations of making it: It's all about praying it comes out ok and nobody notices the mistakes(or keeps quiet about it).

As a Spaniard with a Valencian granny who used to own a famous restaurant in Valencia: excellent job Andy. Really well done, I'm proud of you. 🇪🇦🥂
I hope you visit us soon!

You did a very good job.

The only thing I would say: paella is all about the rice, the ratio of rice to other things is the one thing everybody outside of Spain gets wrong.
When you eat paella, you get a lot of rice and some pieces of meat/beans/whatever.

Also, get a bigger paella. If you have a bigger one, the layer of rice is not that tall and that makes for an even and overall better experience. If the rice is too tall, then it overcooks at the bottom and undercooks at the top most of the time.

Your pan is for, probably, two people.

This is the most accurate Paella video I’ve seen out here from a non Valenciano. Officially Tio Andy 👏

As a Valencian, I give you my blessing; what a wonderful paella! 10/10 de categoría 😊😊😊

An overloaded pan is your enemy. There is way too much stuff in there. With a thin layer of rice, you evaporate the leftover liquid much faster during the high heat stage and that will help you get the socarrat before burning the bottom.

Paella is a dish with a super high skill ceiling. It's too many things when compared to a Risotto. But when you get it right... it's unmatchable

Hey man, I’m a Spanish professional chef, and to achieve a good “socarret” (caramelized bottom), you have to cook a lot of paellas until you get it right, and even then, sometimes you won’t. So be proud of that paella. One thing I’d add is that to get a more rounded flavor, you should make a “sofrito” in advance to remove the acidity of the tomatoes and make the flavor more consistent. As you know, “sofrito” is key in both Spanish and Italian cooking.

You did the valencians proud, only 2 tips I would give is:
1. For your amounts use a wider pan and do not stir the rice once you add it. The rice will settle on the bottom were you want it to be to crisp. Pro valencian paella is basically a rice crust with some meat.
2. Do not try to get a socarrat with a hardcore fire. Give it more time and moderate heat. Think of it like baking, eventually the steel will end up browning the bottom at moderate heat. Just give it time.

Thanks Andy. You cared about our traditional dish and took a wise decision making this video. Now you're close to perfection as usual. Keep practising mate !!

International treasure that man is. Thank you Andy.

That was a very solid iteration, man. The only thing that didn't help you is the tiny pan. A proper paella will look ridiculously large for the amount of people it's supposed to feed, but THAT is the one magic trick: a very thin layer of rice that you can cook evenly in less time without risking to burn the bottom. Cheers!

Really the respect for dishes and the cultures they come from is what I genuinely love about Andy. I'll definitely give this a try.

I had a college friend who had spent summers in Spain.  She made paella for us.  It was wonderful, and she had learned to make it in Spain.

Mate, u deserve a like just for that FABULOUS thumbnail alone 😂

Spaniard here your version looks amazing. Every spanish region has it own version, many call it paella many call it "arroz con cosas" if u take it by the sea usually comes with seafood and fish stock. All versions are delicious ;-) Congrats Andy!

That's a truly solid paella Andy! It's a dish that takes a lot of practice to nail. You did great!!