Let's Talk Paella

[Recidiva]

I've got a paella recipe somewhere that has about 10 variations listed.
I also have a recipe that uses barley instead of rice - super yum!

Risotto is my devil-dish
I simply cannot make a perfect risotto. Tried many times..... and failed.
There's always something that takes over, flavour-wise.
I'm giving up trying.

Oooh! Share!

Risotto is one of those other things that shouldn't be called something else. At most people make cheesy rice. Cheesy rice is fine, call it that.

I make a decent risotto, but I don't always consider it to be worth the trouble.

 

[JAMESBJOHNSON]

I thought Canadians only ate dried Salmon and whale blubber

 

[warrior queen]

Oooh! Share!

Risotto is one of those other things that shouldn't be called something else. At most people make cheesy rice. Cheesy rice is fine, call it that.

I make a decent risotto, but I don't always consider it to be worth the trouble.

I can share - but not for about a week or so as I'm not home.
I fly out at some godawful time tomorrow morning so I'm spending today at my daughters place as they're taking me to the airport (a LOT closer from here than from my place!)

But Google should bring up a few nice variations, as well as the barley version.

 

[Recidiva]

I can share - but not for about a week or so as I'm not home.
I fly out at some godawful time tomorrow morning so I'm spending today at my daughters place as they're taking me to the airport (a LOT closer from here than from my place!)

But Google should bring up a few nice variations, as well as the barley version.

Cool, thanks. I'll be at this for a while, so if you remember, just chime in whenever.

Anybody have any advice about the rice in particular, any brand? If I can't find it in stores I'll order it special.

 

[Recidiva]

This looks cool. Mostly because the wok provides temperature control in a way that stovetop won't.

It seems like the real problem is that the absolute ideal method involves open flame.

I'll try this one with some different ingredient choices and see what happens with the crust thing. I'll start with some generic Arborio, chorizo, chicken thighs and clams.

American Paella in a Chinese-Style Electric Wok

ingredients
1 lbs fresh chorizos or Italian sausages
2 tbsp olive oil
1 C sliced onion
1 C sliced green or red bell peppers
8 chicken thighs or drumsticks
1/2 C dry white wine or vermouth
4 cloves garlic minced
4 1/2 C chicken broth
1/2 tsp saffron threads
1 tsp paprika
1/4 tsp coriander
1 bay leaf
2 C Italian Arborio rice, short grained
16 to 24 raw shrimp in shell
3 medium size ripe red tomatoes,seeded & peeled -- chopped
2 C fresh shelled green peas or diced fresh green beans -- blanched
1 C chick peas, fresh cooked or canned
1/2 C black olive
2 lemon -- quartered
parsley sprig


Prick sausages in several places with a pin and place in pan with 1/4 inch water; cover and simmer slowly for 5 minutes and then drain, discarding liquid. Cut sausages into 1/2 inch pieces and saute in pan with the oil until lightly browned; stir in the onion and peppers. Cover and cook slowly until they are tender. Remove with a slotted spoon, leaving fat in pan. Dry chicken pieces with paper towels, heat fat in pan and brown chicken on all sides. Drain fat out of pan; add the sausages, onions and peppers, and then the wine or vermouth, garlic, chicken broth, saffron, paprika, coriander and bay leaf. Cover and simmer slowly 15 minutes-chicken will be half to two third cooked and will finish later, with the rice. (This part may be cooked in advance; bring to the boil before proceeding. Finishing Paella-About half an hour before serving, bring chicken-sausage mixture to the rapid boil. Sprinkle in the rice, mixing it down into the liquid with a spoon. Boil rapidly 5 to 6 minutes, uncovered-do not sir the rice. When it has swollen and begun to rise to the surface, rapidly push the shrimp tail-end down into the rice, strew on the tomatoes, peas or beans, chick peas, and olives. Again do not sir, simply push these ingredients down into the rice with a spoon. Carefully correct seasoning,. Reduce heat and let paella simmer for another 8-1- minutes or more, always uncovered, until rice is just tender-slightly al dente)It is best not to cover pan, but if you feel rice is not cooking properly, cover for a few minutes, sprinkling on a few tablespoons or so of stock or water if rice seems dry; then uncover to finish the cooking} At the end of the cooking, the rice will have absorbed the liquid. Serve the paella from its cooking pan, and decorate with lemon wedges and parsley.

 

[beetlebum]

lovely thread! i'm here if anyone needs tips on making what is arguably the most internationally emblematic dish of my homelands.

this is the recipe i use for seafood valencian paella.

long tradition in my household is to pour a shot of brandy de jerez (spanish brandy) right over the rice about 5 minutes before removing from the heat.

i also make rabbit paella, i buy whole pre-butchered rabbits from the asian supermarket near me for that. and i do change the seasoning slightly for that type of paella... i also add artichokes to the rabbit paella, another family thing.

 

[warrior queen]

This looks cool. Mostly because the wok provides temperature control in a way that stovetop won't.

It seems like the real problem is that the absolute ideal method involves open flame.

Do you have a bbq with a wok/side burner?
There's an easily controlled open flame.

 

[Recidiva]

lovely thread! i'm here if anyone needs tips on making what is arguably the most internationally emblematic dish of my homelands.

this is the recipe i use for seafood valencian paella.

long tradition in my household is to pour a shot of brandy de jerez (spanish brandy) right over the rice about 5 minutes before removing from the heat.

i also make rabbit paella, i buy whole pre-butchered rabbits from the asian supermarket near me for that. and i do change the seasoning slightly for that type of paella... i also add artichokes to the rabbit paella, another family thing.

Gods, do I wish I spoke Spanish for this recipe.

Would it be possible for me to beg, borrow or steal an English version of this?

 

[Recidiva]

Do you have a bbq with a wok/side burner?
There's an easily controlled open flame.

I don't, we don't have a functioning grill here. Our stove is a flat-top with burners under the surface.

 

[gotsnowgotslush]

It is only logical that you use brandy de jerez, for an added touch to the paella.
New England special treat, is to add sherry or brandy, to lobster and crab.

brandy de jerez *swoon* Twice the luxury.

 

[glynndah]

We have an actual paella pan {picture a cast iron skillet on steroids} but since I can't stand even the smell of saffron, it only gets used when he's "camping" with the guys.

 

[knot_sweet]

I just googled "paella recipe" and there must be about a thousand of them.

Usually I just pick out the one I haven't used before with varying degrees of success. Saffron and brandy / sherry are about the only consistent ingredients.

The crust on the bottom is caused by med high heat + cast iron pan, I use my grandma's massive old thing. Not too sure you can achieve the same effect with newer pans, but no doubt there are plenty of people who know waaaay more about good paella than me.

Those croquettes sound yummy and if you're up for it, pretty please can we all get the recipe?

My go to salad is baby spinach, yellow capsicum, whole grape tomatoes, feta cheese, bean sprouts, sliced raw mushroom, that weird purple lettuce and the lettuce that looks a bit like a weed. Then I douse it in a bit of whatever dressing is laying around.

 

[mamasota]

My family has a favorite homemade paella recipe, and as yummy as it is, it is essentially arroz con cosas, rice with stuff.

I am going to make my family's version of paella for an upcoming event, but I also want a paella method that creates the crust at the bottom that is the hallmark of actual paella.

Anybody have a recipe or a method or a pan recommendation that would make Jose Andres nod in approval?

The only thing I feel inclined to say on your tasty thread, Recidiva, is about that crust.

I am not "Spanish" i.e. not from Spain, but the "crust" as made by my family while growing up can vary, this is not a recipe. I cook without a book. This is just my humble and practical suggestion.

Adding butter to whatever oil you use, with your version's measurements, in my casa it was always aceite de maiz (corn oil). This mix was blended together, in a cast iron deep pan, at a fairly hot temperature, but try not to burn. We used rich saffron for the color added to that oil-butter mix, you will add what condiments you prefer of your individual taste to the rice; then the rice (again your choice, but parboiled long grain is excellent for a not soggy paella) is stirred in and fully coated in that hot mix. And your measurements for water according to your version. Then you continue to add your other ingredients, what you call "stuff", at our house it was a variety of shell fish, we also used capers, gives it a unique taste too, for that full flavor típico de La Paella, from my home's kitchen anyway, and the delicious crust forms there because of the heat used at the start with the oil and butter mix.

¡Buen provecho!

 

[gotsnowgotslush]

*smacks lips* Orange slices, after finishing off veggie paella. Ate dinner at nine at night. If my appetite had a body,
it would have been jumping up and down, with impatience.

 

[perrafuker]

i have tasted paella before and i just dont like it because it has alot of seafood ingredients and i'm not a fan of eating fish.shrimps and stuff like that.btw,the fact that its also spicy doesnt help things either

 

[Que]

That's one of my favorite salads, spinach and boiled eggs with...mooshed up Wheat Thins. Funny what leftovers and experimentation produce.

No croutons? No problem.

----crouton treadjack-----

I sometimes take dried out tortillas cut them into thin strips deep fry till crisp and then season them according to whatever kind of a salad I'm putting them on.

I feel I should fashion myself as something of an authority on croutons because if you look on the side of a box of croutons you will more likely than not see my birthplace.

I don't have experience with paella because when I first saw it done at that time of my life I wasn't a huge seafood fan these days it's growing on me so I'm considering a try.

Just a general tip though anytime you're cooking rice. To get a Spanish feel to the rice and by extension the Mexican / Central American/ Spanish version thereof...

Before you go about loading in the liquid ingredients I would stir fry the dry rice in a good quality oil for a bit with some cloves of garlic you flattened with the back of your knife. You're almost looking to pop the rice. Have your liquid ready and add it to the searing hot rice.

This has a tendency to caramelize the rice.. caramelization is sticky. I think that might be the trick that makes your paella stick to the bottom in the way you've described.

I have no idea what kind of rice Spaniards use but in all dishes I avoid American long grain rice.

I suspect the rice is importan. I know sushi rice is a high sugar content and will likely stick well also Thai rice.

Calrose botan is a good intermediate grained fairly sweet rice. I think most grocery stores everywhere carry it in there Asian section.

 

[Laurel]

yuuuuuuuummmmm

http://farm5.staticflickr.com/4140/4875367419_c50aa53a91.jpg
image from tinaxduzgen (Flickr)

 

[tactful]

My family has a favorite homemade paella recipe, and as yummy as it is, it is essentially arroz con cosas, rice with stuff.

I am going to make my family's version of paella for an upcoming event, but I also want a paella method that creates the crust at the bottom that is the hallmark of actual paella.

Anybody have a recipe or a method or a pan recommendation that would make Jose Andres nod in approval?

Ok this is a shot in the dark, for the crusty that you seek, a really hot cast iron pan, must be near, just before your dish is ready pour in what ever part of said paella you want crusted into the Very hot cast iron pan for a minute or desired crust is achived, quite tricky, add the rest, (be very careful) but I've had it and when done correctly it is Ear Plug Worthy. Of course turning up the heat on the original pan can create the same effect but to each his own.

 

[DooleyDarter]

I make a friggin killer paella

 

[Recidiva]

I just googled "paella recipe" and there must be about a thousand of them.

Usually I just pick out the one I haven't used before with varying degrees of success. Saffron and brandy / sherry are about the only consistent ingredients.

The crust on the bottom is caused by med high heat + cast iron pan, I use my grandma's massive old thing. Not too sure you can achieve the same effect with newer pans, but no doubt there are plenty of people who know waaaay more about good paella than me.

Those croquettes sound yummy and if you're up for it, pretty please can we all get the recipe?

My go to salad is baby spinach, yellow capsicum, whole grape tomatoes, feta cheese, bean sprouts, sliced raw mushroom, that weird purple lettuce and the lettuce that looks a bit like a weed. Then I douse it in a bit of whatever dressing is laying around.

Weird purple lettuce and the lettuce that looks kind of like a weed...? Radicchio and frisee?

You got it!

Salmon Croquettes
Ingredients
· 2 6oz cans wild salmon
· 2 teaspoons Old Bay seasoning
· 2 eggs
· 2 tablespoons mayonnaise
· 1 cup ritz crackers, crumbled fine
· 1 small shallot, finely chopped
· 1/4 teaspoon cayenne pepper
· light olive oil for frying

Instructions
1. In a large bowl, gently combine all ingredients until mixed well. Form into
6-8 small patties.
2. Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in
pan and spread around. Gently place each patty into hot pan and cook
on first side for about 4 minutes or until golden brown. Carefully flip, and cook for an additional 3 minutes until second side is browned.
3. Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve
with a squeeze of lemon.

 

[Recidiva]

The only thing I feel inclined to say on your tasty thread, Recidiva, is about that crust.

I am not "Spanish" i.e. not from Spain, but the "crust" as made by my family while growing up can vary, this is not a recipe. I cook without a book. This is just my humble and practical suggestion.

Adding butter to whatever oil you use, with your version's measurements, in my casa it was always aceite de maiz (corn oil). This mix was blended together, in a cast iron deep pan, at a fairly hot temperature, but try not to burn. We used rich saffron for the color added to that oil-butter mix, you will add what condiments you prefer of your individual taste to the rice; then the rice (again your choice, but parboiled long grain is excellent for a not soggy paella) is stirred in and fully coated in that hot mix. And your measurements for water according to your version. Then you continue to add your other ingredients, what you call "stuff", at our house it was a variety of shell fish, we also used capers, gives it a unique taste too, for that full flavor típico de La Paella, from my home's kitchen anyway, and the delicious crust forms there because of the heat used at the start with the oil and butter mix.

¡Buen provecho!

Thank you! Excellent tip, butter has a lower smoke point and will brown more easily than the oil, but the oil will help the heat stay reasonably stable without scorching.

 

[Recidiva]

*smacks lips* Orange slices, after finishing off veggie paella. Ate dinner at nine at night. If my appetite had a body,
it would have been jumping up and down, with impatience.

I'm gonna make my first run at paella this evening, so we're going shopping soon. Checking in with the thread or last-minute inspiration for the list.

 

[Recidiva]

i have tasted paella before and i just dont like it because it has alot of seafood ingredients and i'm not a fan of eating fish.shrimps and stuff like that.btw,the fact that its also spicy doesnt help things either

Yeah, that's a shame. There are a lot of things I just don't like myself that are classics.

For me the main thing is the rice prep. You can adjust any of the other ingredients to taste. As mentioned my husband doesn't like the shellfish so much himself, so though I'd probably prefer ALL SHRIMP ALL THE TIME in this case I'm going to go for chicken and sausage and clams.

 

[Recidiva]

----crouton treadjack-----

I sometimes take dried out tortillas cut them into thin strips deep fry till crisp and then season them according to whatever kind of a salad I'm putting them on.

I feel I should fashion myself as something of an authority on croutons because if you look on the side of a box of croutons you will more likely than not see my birthplace.

I don't have experience with paella because when I first saw it done at that time of my life I wasn't a huge seafood fan these days it's growing on me so I'm considering a try.

Just a general tip though anytime you're cooking rice. To get a Spanish feel to the rice and by extension the Mexican / Central American/ Spanish version thereof...

Before you go about loading in the liquid ingredients I would stir fry the dry rice in a good quality oil for a bit with some cloves of garlic you flattened with the back of your knife. You're almost looking to pop the rice. Have your liquid ready and add it to the searing hot rice.

This has a tendency to caramelize the rice.. caramelization is sticky. I think that might be the trick that makes your paella stick to the bottom in the way you've described.

I have no idea what kind of rice Spaniards use but in all dishes I avoid American long grain rice.

I suspect the rice is importan. I know sushi rice is a high sugar content and will likely stick well also Thai rice.

Calrose botan is a good intermediate grained fairly sweet rice. I think most grocery stores everywhere carry it in there Asian section.

What you're describing about rice prep is the pilaf method, one I use myself.

My favorite rice is this:

SAFFRON RICE

Ingredients
• 2 tablespoons butter
• 3/4 cup diced onion
• 1 cup long-grain, white rice
• 3 cups chicken stock
• Pinch saffron threads
• Salt and freshly ground black pepper
Directions
In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.

I also make my own croutons when I do a lot of my own bread baking.

CROUTONS

Ingredients:
• 6 tablespoons olive oil
• 2 -3 garlic cloves, minced
• 1/4 teaspoon salt
• 1 cup parmesan cheese, grated
• 4 cups bread cubes (1/2-inch cubes)
Directions:
Adjust oven rack to the center position in your oven and heat to 350*F.
Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
Allow the croutons to cool to room temperature before serving. Enjoy!

I could likely use the pilaf method of rice preparation and then simply determine the right temperature to caramelize the bottom.

 

[Recidiva]

yuuuuuuuummmmm

http://farm5.staticflickr.com/4140/4875367419_c50aa53a91.jpg
image from tinaxduzgen (Flickr)

That. I want that. Yes. Where is the "awesome premade paella" aisle in my store?!