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Paella

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126 replies to this topic

#91 Bonny

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Posted 17 August 2005 - 11:01 AM

I wrote a piece for National Public Radio's web-only food page today (Aug. 17, 2005) about authentic paella. You can view it by going to my blog at www.bonnywolf.com. I had made paella without a paella pan in the past but it really was easier with the right pan. And cooking it outdoors was great. It was a fun party.




What makes an authentic paella?

Does a paella have to be cooked in a special pan?  (There is one, but I can't remember the name of it at the moment.)

How varied are paellas compared to risotto?

What kind of image is conjured up for you when you think about or hear about paella?

For me, there is paella valenciana (the traditional kind incorporating chicken, pork, shellfish and vegetables) and a vegetarian paella.  I have made recipes which were a blurring of lines between paella and risotto.  What are your favorite kinds and recipes?

Discuss...

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#92 shacke

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Posted 05 January 2006 - 11:37 AM

I checked the search function and recipe gullet to no avail, surprisingly. I am interested in making a paella and am looking for a gulleteer worthy recipe. I have a paella pan already. Tips and tricks are also welcome.

Thanks

Evan
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#93 shacke

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Posted 08 January 2006 - 07:47 AM

I checked the search function and recipe gullet to no avail, surprisingly.  I am interested in making a paella and am looking for a gulleteer worthy recipe.  I have a paella pan already.  Tips and tricks are also welcome. 

Thanks

Evan

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After several days of looking in vain, I can come up with no recipe for paella on egullet or recipe gullet. :sad: Seems bizarre... If someone has a tried and true one, please post it here for posterity. I am forced to switch gears to Louisiana for my dinner guests tomorrow. I would hate to trust my paella to a blind google search.
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#94 hitmanoo

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Posted 28 January 2006 - 06:42 AM

I checked the search function and recipe gullet to no avail, surprisingly.  I am interested in making a paella and am looking for a gulleteer worthy recipe.  I have a paella pan already.  Tips and tricks are also welcome. 

Thanks

Evan

View Post


After several days of looking in vain, I can come up with no recipe for paella on egullet or recipe gullet. :sad: Seems bizarre... If someone has a tried and true one, please post it here for posterity. I am forced to switch gears to Louisiana for my dinner guests tomorrow. I would hate to trust my paella to a blind google search.

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I'd love a paella recipe or two myself. My friend lent me his paella pan rather than put it in storage, and thus far it has gone unused... :sad:
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#95 Chufi

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Posted 28 January 2006 - 02:32 PM

there are 2 recipes for paella by Penelope Casas on this site http://www.tienda.co...ipes/mains.html

#96 Paul B

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Posted 02 July 2006 - 06:41 PM

It's almost time for our annual paella party so I was looking over this forum for ideas and I noticed that no one has offered a recipe. Here is the master recipe that Ian and I put beside us when we're cooking paella for 40 people. I'll post pictures of this year's party later in July. . .

Paella master recipe

Pre-make Soffrito: tomatoes, garlic, onions, reduced to a paste. Before starting the paella, add 11 cups of Arborio rice to the Soffrito, heat and stir.

Heat olive in paella pan.

1. Brown chicken (40 thighs with bone, marinated in paprika for 12 hours) in olive oil
2. Add pork (4 boneless loin, cubed )
3. Add sausage (3 lbs. pre-boiled, cut up)
4. Add squid (4 lbs)
5. Add shrimp, lobster, 6 chopped peppers, 2 lbs asparagus green beans
6. Add mussels (40), clams (40)
7. Add 4 cups stock, 1 cup brandy
8. Add 11 cups soffrito-prepared rice
9. Add scallops, 4 cups frozen peas
10. Add stock as necessary (lots)
11. Cover with newspaper and allow to steam until done
12. Sprinkle with fresh lemon
Paul B

#97 Paul B

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Posted 25 July 2006 - 06:39 PM

Pictures from this year's paella party. The theme this year was The Paella Code. Guests were randomly paired up and given a set of questions about paella. The winner received two small paella pans.

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Paul B

#98 hitmanoo

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Posted 26 July 2006 - 06:44 AM

Wow! That looks absolutely incredible!

What apparatus did you use to cook your paella?
Blessed are those who engage in lively conversation with the helplessly mute, for they shall be called, "Dentists." (anonymous)
Life is too short for bad Caesar Salad. (Me)
Why would you poison yourself by eating a non-organic apple? (HL)

#99 JBN

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Posted 26 July 2006 - 05:36 PM

Last year when I was visiting friends in Guatemala, they decided to make paella for a dinner party one night. I was flabbergasted when I saw them haul a “box” of “paella” out of the pantry. The box contained some Spanish rice, a can of chopped chicken, a can of pimientos, and I’ve forgotten what else. The cook had to add broth and shrimp. Voila! Paella.

I hadn’t made paella in decades, and when I had it was in a Le Creuset French oven with Uncle Ben’s Converted Rice, pepperoni, and frozen rock lobsterettes. I decided it was time to buy myself a real paellera start experimenting.

I wasn’t looking for “authentic.” I wasn’t going to be serving my friends snails or eels. I wanted a chicken and shellfish paella that would be a wonderfully tasty, one-dish, mostly do-ahead fun meal for company. After four or five tries I ended up with a recipe I’m quite pleased with. It’s based on Penelope Casas, but I’ve decreased the amount of chicken, upped the amount of shrimp, and added squid. The procedure is a bit of Casas, a bit of the new Gourmet, and a bit of “this is what worked for me.”

In that latter category, I found that unless I was going to Chinatown to get my shellfish and could buy shrimp with heads and other scraps to make a very hearty fish broth, I was better off using chicken stock. I just couldn’t get enough flavor into the broth using only shrimp shells. I also found that the clams and mussels didn’t always open fully and that if I gave them a bit of help in the microwave they looked better, tasted better, and I could add the juices to the fish broth. Finally, Casas doesn’t explain, Gourmet does, that if you’re using a 15-inch paellera on a regular home burner, you’re going to have to place the pan over two burners and keep rotating it to avoid hotspots. This was really awkward the first couple of times I tried it, but soon enough I just got into a rhythm.

I’m new here, and just came across this thread with people saying that they had found very few actual recipes for paella on the board so I thought I'd pass along this one. But it seems from a few posts I’ve read that people put commentary in one place and the actual recipe somewhere else. Is that true? If I’m doing something wrong here, I’d appreciate help, advice, or even initiation rites.

Joan


To serve 8 to 10

Paella a la Valenciana
(adapted from Penelope Casas)


18 small clams
18 small mussels
1 tablespoon of cornmeal
6 cups of very strong chicken broth or fish broth
½ teaspoon of saffron
1 small onion, peeled
1 small chicken, about 2½ to 3 lbs
½ cup olive oil
½ pound chorizo cut into ¼ inch slices
1 large pork chop, boned and diced
¼ pound chunk domestic prosciutto, diced
1 medium onion, chopped
4 scallions, chopped
4 cloves garlic, minced
2 roasted red peppers chopped or cut into strips
1 to 1½ pounds medium shrimp, shelled
½ pound squid
2 live lobsters, split and divided into tail sections and claws
3 cups Montsia or Calasparra rice
5 tablespoons chopped parsley
2 bay leaves, crumbled
½ cup dry white wine
1 tablespoon lemon juice
¼ pound frozen peas
Lemon wedges and parsely for garnish

1. If mussels are uncultivated, put in a bowl of salted water (½ cup salt to 1 cup water), sprinkle with 1 tablespoon of cornmeal, and refrigerate several hours or overnight. If cultivated, just scrub clams and mussels, put in a bowl, and refrigerate, coverered with a damp cloth, until needed.
2. Heat broth with the saffron and whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth--you need exactly 5½ cups.
3. Cut the chickens into small pieces -- breasts and thighs cut in half, wings into two pieces. Dry well and sprinkle with plenty of salt.
4. Heat the oil in a 15-inch paellera. Fry chicken over high heat until golden and set aside. Add chorizo, pork, and ham to the pan; stir fry about 10 minutes and set aside. Add the shrimp and squid and sauté 3 minutes. Add to reserved chorizo mixture. Add the lobster and sauté 3 minutes until barely red. Remove to the platter with the chicken. Add the chopped onion, scallions, garlic, and peppers and sauté until onion is wilted. Add the rice to the pan and stir to coat it well with the oil. Add 5 tablespoons chopped parsley and the crumbled bay leaves. (Can make 2 to 3 hours in advance up to this point.)
5. Cook clams and mussels in the microwave for about 1½ minutes on high or until just beginning to open and release their liquid. Strain liquid into broth and bring broth to a boil.
6. Add hot broth, wine, lemon juice, and peas to the rice in the paelleria. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat for 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the open edge facing up. Arrange lobster pieces on top and then bake, uncovered, at 325 F. for 20 minutes.
7. Remove from the oven, cover tightly with foil, and let sit on top of the stove for about 10 minutes. Decorate with lemon wedges and chopped parsley.

#100 Paul B

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Posted 26 July 2006 - 09:24 PM

Wow!  That looks absolutely incredible!

What apparatus did you use to cook your paella?

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The paella pan is sitting on top of a dedicated three-ring propane burner that has its own legs. It's a great invention. The first time we made used the pan we built a temporary stand out of cinder blocks and used charcoal. We almost set the yard on fire. The next year we got the burner (from paellapan.com) and it has made all the difference.

If you look closely at our t-shirts you can see a picture of the burner when it is lit. It became the symbol of the paella code this year.
Paul B

#101 John Woods

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Posted 09 December 2006 - 10:23 AM

Looking to run a paella seafood special. Any ideas on presentation or "special ingredients"?
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#102 chefmcone76

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Posted 23 April 2007 - 12:32 PM

To chefs in a restauraunt situation where you need to pick up orders quickly, what is the best way to parcook a paella? Do you parcook the rice a bit, then finish in the oven with hot stock and prebrowned chicken/rabbit, and vegetables?
"I'm drawn to places that fear their customers" -Kenji

#103 meicjos41

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Posted 24 February 2010 - 05:29 PM

I'm also interested in how to best prepare paella for a restaurant. Does anyone have any experience par cooking rice, and cooling it so that the pick up can be fairly quick (under 20 minutes)? I don't want to give up the crust by using par cooked rice. Any help or info would be great.

#104 heidih

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Posted 25 February 2010 - 09:37 PM

This Cook Off topic may be of interest.

#105 elopezgi

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Posted 28 October 2012 - 12:58 PM

I have read many posts related to paella cooking and I would like to provide as much support as possible to those who want to learn and enjoy a real Paella.

I will be regularly giving some tips and advises. Any question from the members will be welcome.

#106 Chris Hennes

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Posted 28 October 2012 - 01:43 PM

See also our "master" Paella topic here, and our Paella cook-off here. We've also discussed the best type of pan for Paella here. Eduard, what are your thoughts on using a pressure cooker for Paella? The recent Modernist Cuisine at Home cookbook stirred up a bit of controversy here with a completely socarrat-free pressure-cooked "paella."

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#107 basils57

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Posted 20 April 2014 - 09:29 AM

I wonder if anyone can give me some advice. I love to cook paella, and use an authentic cooking pan, but seem to have problems getting the rice to cook evenly.

Usually, it is beautifully cooked towards the center of the pan, but al dente at the pan periphery. 

 

Any suggestions how to overcome this please?


Edited by basils57, 20 April 2014 - 09:30 AM.


#108 JAZ

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Posted 20 April 2014 - 10:43 AM

You've probably already considered this, but what's the size of your burner compared with the size of your pan? Some paella pans are huge -- way too big for most home ranges. If the pan is too large, or if your heat source isn't even from middle to edges, that could be the cause. 



#109 Andrew

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Posted 21 April 2014 - 01:52 AM

It almost certainly the size of the pan as against the size of the electric ring / gas burner. For the paella pan to be authentic it should be quite large, even if it is only described as a four portion pan, its base will be to large for the heat to be distributed evenly. Apart from buying a never oven with a large (wok style) heat source you could try buying a very large paella pan and positioning it over 2 - 3 burners.

 

The only other thing I can think of is to stir the rice once or twice during cooking to try and get it evenly spread. Not ideal as you may well loose that lovely crispy effect on the bottom.

 

Andrew



#110 Lisa Shock

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Posted 21 April 2014 - 02:00 AM

I don't know how much this will help, but, you might try soaking the rice for about 45 minutes before cooking it.



#111 weinoo

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Posted 21 April 2014 - 04:53 AM

I've been working on perfecting paella for a while...and still have a long way to go.

 

What type of rice are you using? What is your liquid to rice ratio?  

 

The multiple burner suggestion is important; when I use the larger of my 2 pans, that's what I do.  When I use the smaller, I find myself rotating and repositioning the pan frequently during its cooking.  To stir the rice once it has started cooking is heresy.

 

And I think it's important to cover the pan with a clean dishtowel after at the end - that way the al dente rice has some time cook even further.

 

My last batch (chicken and chorizo) came out pretty nicely...

 

2014_02 Paella.JPG

 

 

 

 

 


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#112 basils57

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Posted 23 April 2014 - 06:48 AM

Hi Guys. Many thanks for the various suggestions. I'm using bomba rice - ratio 250g rice to 600ml stock.

I think the main problem has been that the cooker ring hasn't been big enough and I haven't been spreading the heat around as suggested.

In future, I will move the pan around regularly, so as to distribute the heat.

 

Thanks again for all of your comments and help.


Edited by basils57, 23 April 2014 - 06:53 AM.


#113 Hassouni

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Posted 23 April 2014 - 01:08 PM

How about one of these? http://www.opensky.c...CFewDOgodCRIAgg



#114 Lisa Shock

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Posted 24 April 2014 - 12:58 AM

Or, if you happen to already own one, this would be a good use for the Modernist Baking Steel.



#115 Hassouni

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Posted 24 April 2014 - 01:26 AM

Or, if you happen to already own one, this would be a good use for the Modernist Baking Steel.

 

Even better



#116 EnriqueB

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Posted 24 April 2014 - 04:45 AM

Hi Guys. Many thanks for the various suggestions. I'm using bomba rice - ratio 250g rice to 600ml stock.

I think the main problem has been that the cooker ring hasn't been big enough and I haven't been spreading the heat around as suggested.

In future, I will move the pan around regularly, so as to distribute the heat.

 

Thanks again for all of your comments and help.

 

Spreading the heat is likely the problem. Gas "diffusers" are normally used here in Spain, like these ones.

 

For the best paella the rice layer should be pretty thin, just a couple of rice grains or a bit more. That implies a big paella pan and a lot of evaporation (and flavour concentration). I say that because I normally use a ratio stock/bomba rice of 3.5, rather than the 2.4 you mention.



#117 weinoo

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Posted 24 April 2014 - 05:38 AM

Yeah - not enough liquid, in my opinion.   3.5 times liquid for the amount of rice and a bit more won't hurt.

 

Even with a heat diffuser, a paella pan is a bit difficult to get evenly heated, because it's slightly concave (or convex, I forget my science), and doesn't sit flat on the surface. That's why moving the pan around and/or rotating the pan is suggested.


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#118 enricm

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Posted 18 May 2014 - 11:03 PM

My two cents:
 
As someone else said, a "diffuser" might help but it's worth paying close attention too to the ratio. Note that bomba rice will increase its volume up to 4 times so it needs more liquid, some of the best well known producers in Catalonia (ie. Delta de l'Ebre and Pals: http://www.gastrotec...a=bomba&x=0&y=0 ) recommend around 3.5:1 and its cooking time is slightly longer, around 20 minutes. But my personal experience also tells me that the bigger the paella the more minutes one has to add!
 
Also very important is that, as EnriqueB mentioned, the rice layer should be thin, not necessarily too thin but definitively not too thick (as when cooking a different rice dish)
 
Another obvious but rather unobserved tip is to make sure the paella is levelled, or as best levelled as one can. Over time it's normal to have the bottom of the paella becoming a bit dented due to repeated exposure to high temperatures, unintentional small blows, etc. Keeping it levelled one ensures the liquid covers the whole surface evently as it evaporates.
 
Pay also attention to the fire, for the first 10 minutes it has to be rather high but for the last 10 it should be moderate to low. Also, NEVER stir the rice, especially after the first boiling. That's Paella 101! 
 
More tips, and this one it might be simply a folk 'legend', but I remember from when I was a child my mother and grandmother always using newspaper sheets to cover the paella instead of a cloth. I don't know whether it's something to do with the fact after the war in Spain linen clothing was expensive and one didn't have so many laying around in the kitchen or whether there's any scientific reasoning behind this. In any case, I still keep covering my paellas with newspaper and they come out damn tasty. Maybe it's the specific news media company, LOL!
 
Finally to mention that traditionally many -like myself- we like the paella being 'socarrimada' or 'arroç socarrat' (roughly translated from Catalan as 'singeing'), but don't get alarmed it doesn't mean we like to burn it! :), it means that little toasting that happens to those grains of rice at the bottom of the paella when you let it a bit longer in the fire after the liquid has been evaporated. It conveys a very tasty zing to the whole dish. I found these two images in Google that may hint a bit what I mean: http://bit.ly/1j19scw even better: http://bit.ly/1vr9Ev8
 
It's unfortunate this page is not in English because it really portrays very well how most of us locals make a paella -those that don't have the knowledge and the sophisticated utensils of the great chefs that is!- but perhaps you could use Google Translate to assist: http://cuinadiari.bl...ella-arros.html
 
Good luck!

Edited by enricm, 18 May 2014 - 11:17 PM.


#119 Carole Grogloth Hawaii

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Posted 24 May 2014 - 02:45 PM

Aloha All,

I'm trying to improve my paella recipe so all your tips are very helpful.

Carole Grogloth, Molokai, Hawaii


Edited by Carole Grogloth Hawaii, 24 May 2014 - 02:46 PM.

Carole Grogloth Molokai Hawaii


#120 rotuts

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Posted 09 June 2014 - 04:05 AM

The Ultimate Rice Cooker Cookbook suggest you can cook polenta in a rice cooker

 

it has 4 pages on it.  I have not done this but thanks for that inspiration

 

i have done risotto  ( very good i thought for one button cooking ) and paella   also good.

 

I think it can cook any grain + water  or milk or flavorings of your choice


Edited by rotuts, 09 June 2014 - 04:06 AM.






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