Luyện nói tiếng Anh bằng Shadowing qua video: How To Make Authentic Spanish Paella

Chọn chế độ luyện tập

Mỗi chế độ mở một phòng luyện tập toàn màn hình.

98 câu

Nếu các câu quá ngắn hoặc quá dài, hãy bấm Edit để chỉnh sửa.

Paella is the most famous dish in Spain, and it's all cooked in just one pan.

We'll begin by making our seafood stock.

All the ingredients you see here are the foundation of a great paella.

To begin, I'll prep my ingredients.

Because we want maximum flavor, we're saving everything for this stock, even those onion skins.

Let nothing go to waste.

I'll make an exception for this part of the onion.

Always has a little dirt in it.

I'm not going to spend too long prepping my ingredients here because they're all going to melt down into our stock, but this is a very important part of the process.

Here's my favorite component, the shrimp, and especially the shrimp heads.

To this day, the best sauce I have ever made in my life was with a bunch of shrimp heads like this one here.

I can't remember why I had so many, but I cooked them down in a pan with some garlic, some white wine, a little salt, lots of butter.

It made a sauce that I've never forgotten.

Our ingredients are prepped, so let's crank up the heat.

Add some olive oil to a pot over medium-high, and then add those shrimp shells and heads and cook for two to three minutes.

You see this red liquid that comes out of the shrimp heads when I push them down?

That is an indescribable umami bomb of flavor that you cannot create in any other way.

The smell from just sauteing these shrimp heads alone is this robust, nutty, shrimpy, ocean smell.

Now we're going to add our fish parts and cook for another few minutes, and already we're building this amazing foundation of what's going to be an incredible paella.

Next, we'll go in with our onions, a few carrots, and some garlic, and I'll stir these with the goal of getting every individual piece coated in that seafood-infused olive oil that we've created.

Now, I'm gonna make some space and add my tomatoes cut side down, then let these cook until they get some color, which should take about two minutes.

To finish our stock, I'll add a bay leaf, a few parsley stems, a couple peppercorns, any extra shells or trimmings, and then I'll cover everything with water and bring it up to a simmer.

Look at that color of our stock already.

It's beautiful.

Once it comes to a simmer, we'll skim off any of that foam that might rise to the top.

That'll just help give an overall cleaner seafood stock.

And then we'll turn down the heat and let this simmer for 45 minutes.

But don't worry, I'm not going to make you wait.

You don't want seafood stock to go any longer than this because it can become very bitter.

I'm going to carefully strain this off straight into another pot because it's important that we keep it warm.

I'm going to taste this really fast because it smells so good.

I could have that as a soup.

To make the paella, which will be cooked in the biggest pan you've ever seen, we're going to start by blooming our saffron.

To do this, I'll crush it between my fingers and then add a few tablespoons of our hot seafood stock, which will immediately start to bring out all of that beautiful flavor and color.

Just to show you that color that I'm talking about since you can't see it as well through that seafood stock.

Watch what happens when I pour clear water over this.

Once in a while, as a special occasion, I put a few threads in some hot water and I drink it like tea.

I wanted to show you this because this is part of what's going to give our paella that iconic, beautiful orange-red color.

Saffron is amazing.

It's almost like nature's expensive food color.

To prep my green beans, I'm going to cut them all into thirds.

And if you're looking at these and wondering where you'd get them, you can certainly substitute them for normal green beans.

And then as for my red pepper, I'll cut it into strips.

Fun fact while I cut this is that every color of bell pepper is the same.

They're just different stages of ripeness.

Green is the least ripe and least sweet, and red is the most ripe and most sweet.

The more you know.

To be honest, I only learned that recently myself.

Now we're gonna grate our tomato.

This basically turns it into a light and foamy tomato pulp.

I think this is the first time I've ever grated a tomato.

I've done cheese, sausage, potatoes, but never a tomato.

Last, we've got these beans here, which are lima beans, but I've already cooked some, so we don't have to wait.

I just wanted you to be able to see how much they actually expand.

Paella is cooked in a large, wide pan like this one here, and you'll see why in just a few moments.

Also, how cool is that spoon?

To cook, we'll turn our heat to medium high, then we'll add in our beans and our red pepper, and let these cook for four to five minutes or until blistered.

Listen carefully as they cook for those snap, crackle, pop sounds.

That is the sound that means they're blistering and getting those spots of char that will have so much flavor.

If you're wondering why the paella spoon is so long, it's so I can stand back and not get spit at by all that oil as I cook.

When you put vegetables like this that hold so much water into hot oil, they're not going to be happy.

Once everything has some nice color, we'll add our garlic.

Then stir for just 30 seconds until fragrant, making sure to scrape around all the edges so none of it burns.

And then in goes our grated tomato, which we'll stir for 10 minutes until it's thick, dark, and jammy.

Once the oil has separated, you see all these bubbles here and that beautiful golden color on the edges, we have finished making what's called our sofrito.

This is the umami-packed tomatoey sauce that's going to coat our rice.

Now we're going to add in our bamba rice and stir it fully to coat every individual grain of rice, the same way we'd do it if we were making risotto.

You may have noticed that we didn't rinse our rice, and that's on purpose.

Keeping all those starches on the surface helps us create the creamy consistency that we want in our paella.

This is also a very strong rice.

It can hold lots more liquid than normal rice.

Moving on, we'll combine our bloomed saffron with our seafood stock, which now smells unbelievable, and then in goes our stock.

At this point, we also want to season with a sprinkle of salt.

Spread the rice evenly and do it very carefully because this is the last time you get to stir it.

Simmer for 10 minutes, rotating the pan occasionally for even cooking.

Now, evenly distribute those lima beans, reduce your heat to low, and let this cook for 25 to 30 minutes, continuing to rotate your pan as needed until the rice rises to the top.

By now, you're probably going to want to get in there with a spoon and taste it, but resist the urge and wait until it's done.

The next step is to add our shellfish.

We've got a few different kinds here, including those shrimp you saw earlier, as well as some mussels, clams, and calamari.

We're gonna nestle these into the rice.

We don't want to just lay them on top.

They should be partially buried so they steam in the liquid and release their juices directly into the rice for flavor.

In just a few minutes, the seafood should all begin to open up, cooking but more importantly, sharing each of their individual flavors with the rest of the paella.

Once all the shellfish are open, we'll increase the heat to medium-high for one to two minutes

and begin to listen for a gentle crackling and smell for a toasted aroma coming from the pan.

This is called socarrat, and it's this crispy toasted rice crust that we create on the bottom of the pan.

It's basically the entire point of paella.

Once you think the base is fully crisp, remove it from the heat and let it rest for five to ten minutes.

To finish, we'll hit our whole paella with some chopped parsley, and finally, no paella is complete without a squeeze of fresh lemon.

Just like opening a steak, it's now time for the moment of truth.

We need to find out if if we got that crispy bottom.

Beautiful.

This right here is a dream bite.

This is the kind of bite that everybody fights over at the table.

You hear that crunch?

No words.

That's so good.

So maybe three words.

Tải Ứng Dụng

Mọi thứ bạn cần để nói trôi chảy

Chấm điểm AIChấm từng câu nói

Luyện IPAThành thạo mọi âm

Từ vựngMở rộng vốn từ

Game Từ vựngHọc qua chơi

Quét QR

Download on theApp Store Get it onGoogle Play

Cùng kênh

FOR YOU

Video gợi ý

107 câu

A Little Bit of Spanish While You Go About Your Day 🇪🇸

Daily ConversationWorking Adults

98 câu

Super Quick OCTOPUS SALAD | Bart van Olphen

Daily ConversationWorking Adults

9 câu

The Basics of Sautéing Correctly!

Daily ConversationWorking Adults

180 câu

Uncle Roger RECREATE JAMIE OLIVER EGG FRIED RICE

Daily ConversationWorking Adults

49 câu

How To Make Real Tonkotsu Ramen

Daily ConversationWorking Adults

131 câu

English Listening Practice | Mona's dinner party | A2-B1

Daily ConversationWorking Adults

Từ vựng và ghi chú luyện nói cho bài học này

Bài luyện nói trình độ B2 này dựa trên video “How To Make Authentic Spanish Paella”. Những từ được nhắc lại nhiều nhất trong bài: paella, rice, stock, add, color. Video này có 98 câu và 1512 từ để luyện shadowing. Phần lời nói dài 6:23. Người nói nói nhanh, khoảng 237 từ mỗi phút, nên sẽ có nhiều chỗ nối âm và nuốt âm. Chỉ 80% số từ nằm trong 3.000 từ tiếng Anh thông dụng nhất, nên từ vựng khá khó.

Từ vựng quan trọng trong video

15 từ khó nhất trong video, kèm phiên âm và nghĩa:

Từ	Phiên âm	Nghĩa
seafood danh từ	/ˈsiːfuːd/	hải sản, đồ biển
shrimp danh từ	/ʃɹɪmp/	tôm
tomato danh từ	/təˈmeɪ.toʊ/	cà chua
bean danh từ	/ˈbi(ː)n/	đậu
flavor danh từ	/ˈfleɪvə/	hương vị
stir động từ	/stɝ/	quấy, khuấy
ingredient danh từ	/ɪnˈɡɹiːdi.ənt/	thành phần
saffron danh từ	/ˈsæfɹən/	nghệ tây
spoon danh từ	/spuːn/	thìa, muỗng
onion danh từ	/ˈʌn.jən/	hành tây, hành
garlic danh từ	/ˈɡɑɹlɪk/	tỏi
pepper danh từ	/ˈpɛp.ə/	tiêu
parsley danh từ	/ˈpɑː(ɹ)sli/	mùi tây
preposition danh từ	/ˌpɹɛpəˈzɪʃən/	giới từ
shellfish danh từ	/ˈʃɛl.fɪʃ/	ốc

Cụm động từ bạn sẽ nghe

Từ	Nghĩa
open up động từ	mở
stand back động từ	đứng ngoài

Những câu đáng luyện lại

Các câu ngắn, trọn ý trong video mà bạn có thể dùng lại khi giao tiếp hằng ngày:

We'll begin by making our seafood stock.
To begin, I'll prep my ingredients.
It made a sauce that I've never forgotten.
I've done cheese, sausage, potatoes, but never a tomato.
We're gonna nestle these into the rice.

Ngữ pháp trong video

Những cấu trúc người nói dùng nhiều nhất, kèm đúng cụm từ trong video:

Cấu trúc	Trong video
Thì hiện tại hoàn thành have/has + quá khứ phân từ — việc đã xảy ra nhưng còn liên quan đến hiện tại	have ever made · I've never forgotten · we've created
Câu bị động be + quá khứ phân từ — nhấn vào việc xảy ra, không phải người làm	are prepped · will be cooked · is cooked
Mệnh đề quan hệ who / which + mệnh đề — thêm thông tin về người hoặc vật	paella, which will · stock, which will · here, which are

Phát âm cần chú ý

Người nói dùng 61 dạng rút gọn, ví dụ we'll, I'll, I'm. Hãy nói theo dạng ngắn đúng như bạn nghe.

Âm “sh” và “zh”: shrimp /ʃɹɪmp/, preposition /ˌpɹɛpəˈzɪʃən/, shellfish /ˈʃɛl.fɪʃ/, shrimpy /ˈʃɹɪmpi/, crush /kɹʌʃ/
Từ dài — đặt trọng âm cho đúng: ingredient /ɪnˈɡɹiːdi.ənt/, preposition /ˌpɹɛpəˈzɪʃən/, calamari /kæləˈmɑːɹi/, indescribable /ɪndɪˈskɹaɪbəbl̩/, consistency /kənˈsɪs.tən.si/

Cách luyện với video này

Nghe hết video một lần, chưa cần nói, và ghi lại những từ bạn chưa biết.
Bắt đầu ở tốc độ 0,75×, nói đuổi từng câu, rồi quay lại tốc độ bình thường khi đã quen.
Ghi âm giọng mình rồi so với bản gốc, chú ý các từ như seafood, shrimp, tomato.

Phương Pháp Shadowing Là Gì?

Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.

Phương pháp shadowing: đọc hướng dẫn từng bước đầy đủ →

Luyện nói tiếng Anh bằng Shadowing qua video: How To Make Authentic Spanish Paella

Chọn chế độ luyện tập

Tải Ứng Dụng

How To Make Perfect New York Pizza

How To Make The Perfect Brownies

Every Way To Cook an Egg

The World's Best BBQ Ribs

Why France Has The Best Steak

Every Way To Cook Chicken

How To Make The Best Fried Chicken

Perfect Pancakes

How To Make Authentic Banh Mì

The Cheesiest Chicago Deep Dish Pizza

The Best Burger You'll Ever Make

The Best Steak Frites At Home

Hot Honey Chicken Tenders

How To Bake Sourdough Like A Pro

The Best Restaurant-Style Ramen At Home

Best Way To Make Sushi At Home

The Best Spaghetti & Meatballs You’ll Ever Make

Best Fettuccine Alfredo You'll Ever Make (Easy)

The Best Vietnamese Pho Made At Home

Master Japan's Hardest Dish At Home

A Little Bit of Spanish While You Go About Your Day 🇪🇸

how to make Coca Cola

Super Quick OCTOPUS SALAD | Bart van Olphen

The Basics of Sautéing Correctly!

Uncle Roger RECREATE JAMIE OLIVER EGG FRIED RICE

Chef Casero | Casi Creativo

21 October 2026

How to use Dreaming Spanish

How To Make Real Tonkotsu Ramen

English Listening Practice | Mona's dinner party | A2-B1

Từ vựng và ghi chú luyện nói cho bài học này

Từ vựng quan trọng trong video

Cụm động từ bạn sẽ nghe

Những câu đáng luyện lại

Ngữ pháp trong video

Phát âm cần chú ý

Cách luyện với video này

Phương Pháp Shadowing Là Gì?