Paella—Cook-Off 31

[heidih]

16 minutes ago, Margaret Pilgrim said:

I created incredible socarrat under my choucroute today,    Does that count?

On purpose or by accident?

[Margaret Pilgrim]

48 minutes ago, heidih said:

On purpose or by accident?

You need to ask?

[JoNorvelleWalker]

Plan tonight is paella.  Since my Darto warped I'd been looking for a responsive pan that was less likely to warp.  Yesterday I took delivery of a Falk.  The Falk is slightly larger than the Darto but still fine for one person or two, allowing for leftovers.

 

As it happens I have a lid that fits the Falk.  Normally I don't cover my paella at the end of cooking, though I have read one should.  Newspapers I'm told are traditional.  At work we have an almost unlimited supply of newspapers that we've not been putting out for patrons because of COVID concerns.  But since I have a lid that fits would it be OK just to use the lid for five minutes or so after the paella cooks rather than worrying with newspaper?  Or is the purpose of the newspaper to absorb extra moisture?

 

 

[heidih]

Interesting as covering is not in my experience. Do let us know how it goes. I always visualize paella in the field over an open fire - were I lucky enough Rabbit and snails maybe. 

[weinoo]

I always cover at the end - for 10 - 15 minutes. Usually foil, but sometimes I'll put a clean linen towel over it and then the cover.

[JoNorvelleWalker]

If foil works then I guess a lid would work as well.

 

[JoNorvelleWalker]

First light for new Falk pan:

 

 

 

Not all was perfect.  Unlike my last paella there was no socorrat*.  Normally I cook my rice before adding the stock but this time I added the rice to the already boiling stock.  Scallops made a nice addition.  Everything was tasty.

 

 

*socorrat can be a euphemism for burnt rice.

 

[nickrey]

Good chance to post a picture of a Paella I did for 20. Towards end of cook then after eating before continuing to enjoy Soccarat.

 

[weinoo]

Some of the better socarrat I've ended up with...

 

 

Often comes from cooking Japanese sushi rice in the donabe. Which is kinda annoying.

[Margaret Pilgrim]

How come I've been achieving socorrat most of the time I make pilaf or "rice a roni" type dishes in my small Le Creuset cocotte and never knew it was a positive thing?

[weinoo]

Because you complained about having to clean the bottom of the Le C?

[weinoo]

 

Lately, I've taken to removing the skin from chicken parts, if the chicken is to be braised or otherwise cooked where the skin would end up not being as appetizing as if the bird were roasted. Hence, the legs, thighs, neck and wings (if the skin is a pain in the ass to remove, why bother I say), cut up and generously salted hours prior. The back, wing tips, drumstick knobs, gizzards, and other assorted saved parts made stock.

 

Then, browned the chicken well, removed it and proceeded with making the sofrito.

 

Somewhere, in some resident cookbook, it was read that scallions are sometimes used to divide up the paella, so that everyone knows where their portion starts and ends. I was always a terrible art student.

 

 

But was always good at getting the biggest portion. My sisters didn't have a chance.

 

 

A very tasty version.

[JoNorvelleWalker]

@weinoo, how much rice to what size pan was that?

 

[weinoo]

3 minutes ago, JoNorvelleWalker said:

@weinoo, how much rice to what size pan was that?

 

Hang on - that's my 10.5" paella pan and last night I used 1.25 cups of Bomba. And almost 4 cups of stock. (Actually, in this case, 3 cups of stock and a cup of water; yesterday's stock was rich).

 

There was enough for dinner last night and I just reheated the leftovers in the CSO for us for lunch and it was enough again.

[JoNorvelleWalker]

5 minutes ago, weinoo said:

Hang on - that's my 10.5" paella pan and last night I used 1.25 cups of Bomba. And almost 4 cups of stock. (Actually, in this case, 3 cups of stock and a cup of water; yesterday's stock was rich).

 

There was enough for dinner last night and I just reheated the leftovers in the CSO for us for lunch and it was enough again.

 

Thanks.  Your pan is the same size as mine but I think you used more rice.  As I recall I used 200g last time.  Next time I make paella I think I'll try more rice.

 

[weinoo]

200 gram is around a cup?  I use weights whenever I work with the donabe, as it's around 4:3 water to rice ratio cooking in the  donabe.

[JoNorvelleWalker]

26 minutes ago, weinoo said:

200 gram is around a cup?  I use weights whenever I work with the donabe, as it's around 4:3 water to rice ratio cooking in the  donabe.

 

Yes, about a cup.

 

[scamhi]

here's a well worn guide to paella pan size, rice ratio and servings.

thinking of a paella in the new year.

[JoNorvelleWalker]

5 hours ago, scamhi said:

here's a well worn guide to paella pan size, rice ratio and servings.

thinking of a paella in the new year.

 

May we infer you use an 80 cm pan?

 

[weinoo]

1 hour ago, JoNorvelleWalker said:

 

May we infer you use an 80 cm pan?

 

Only when cooking for 20+

[scamhi]

actually my largest is a 36" pan which served 45 hungry 24-28 year olds also a 13" and an 18".  That list was already highlighted when I got it

[heidih]

Niece visiting from Sydney made paella today. Shopped at locl chain markt so I warned her not to confuse Mexican chorizo and Spanish. She found a nice one. House smells great. She did spring for saffron. Proteins are chicken and shrimp plus the sausage.

 

[heidih]

Further to the above Heidi dug the wrapper out of trash - the chorizo was domestic Boars Head - not bad. I''d buy it La Espanola is close by but I canlt get there now https://laespanolameats.com/

[JoNorvelleWalker]

Makes me wanting paella.

 

[heidih]

14 minutes ago, JoNorvelleWalker said:

Makes me wanting paella.

 

Her add of lemon was good. My dad's forst encounter with shell on shrimp at 99 years and 10 months but he plowed through.