A modest Paella
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Re: A modest Paella
#3Do you have a recipe?
"Libertas et natale solum."
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"
Re: A modest Paella
#6Love paella!
Try adding clams and some pork to your recipe when next you make it.
Try adding clams and some pork to your recipe when next you make it.
Re: A modest Paella
#7I enjoyed one a week ago with shrimp, scallops, and a seafood (believe it to be shrimp and/or fish) broth spiced with chorizo.
Tasty, and looked remarkably similar to yours.
Creg
Tasty, and looked remarkably similar to yours.
Creg
- bamboo rodley
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Re: A modest Paella
#8My daughter spent a semester in Madrid last spring. Her host family Mom would make paella on special occasions, and it was apparently incredible. Yours looks quite nice as well.
Re: A modest Paella
#12As Jason mentioned, it has squid ink to make it black, and flavor is awesome. Usually goes with bell peppers, squid, octopus and clams. Don't use chicken, chorizo etc.
I am not a cook, my brother cooks it very often and my wife once in a while. Searching on the web, you will find the recipe. I can just state that it is very good.
Best
Pancho
I am not a cook, my brother cooks it very often and my wife once in a while. Searching on the web, you will find the recipe. I can just state that it is very good.
Best
Pancho
Re: A modest Paella
#13I had an incredible black seafood paella years ago in Barcelona at a Seafood restaurant. Now I will have to make that one. My sister in law lived in Valencia for a couple of years and makes an incredible Valenciana Paella with Rabbit, Snails, artichokes and green beans.
I just polished off the last of the paella I made Sunday.
Always good to have saffron handy, I cook mine on the BBQ, years ago my sister in law made it over an open fire with a grate to hold the pan, that is they way they did it in Spain.
I just polished off the last of the paella I made Sunday.
Always good to have saffron handy, I cook mine on the BBQ, years ago my sister in law made it over an open fire with a grate to hold the pan, that is they way they did it in Spain.
Jason
Re: A modest Paella
#14Man, that looks great. I had my first Paella at Cafe' Madriz in West Yellowstone, it was outstanding.
Re: A modest Paella
#15Yes, quite good. My wife has a seafood allergy and couldn't help with the eating so it took me 4 days to finish it.
No, I just did a google search and took a bit from this one and a bit from another.Do you have a recipe?
Re: A modest Paella
#16Thanks, I love Paella. I have an Aunt (no gone) who made it for me for my graduation way back when. I have tried to make it but without much success. It just didn't pop. I consider my self a decent cook, but paella and Thai Curry I just cannot get right.
"Libertas et natale solum."
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"
Re: A modest Paella
#17The secret to Paella is garlic... lots of it. There are lots of great recipes out there, but unfortunately fewer and fewer restaurants serving the dish. There used to be a place in the Portuguese section of Newark that was unbelievable. Every time I flew up to the area on business I would stop in and eat it... one of my "Southern Boy" assistants was with me once and shared the dish. I thought he's die when he found out he'd been eating squid!!!
Ralph
Ralph
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Re: A modest Paella
#19Agreed. I put garlic on my garlic!bvandeuson wrote:Ralph, everything goes better with garlic.
Re: A modest Paella
#20I think the secret to paella is the rice. Paella is a rice dish embellished with seafood and meats. Inland the Spanish use snails instead ocean shellfish.
Any good medium grain rice will work, but if you want the real thing:
http://www.tienda.com/food/products/rc-03.html?site=1
It's important to let a fond (crust) form on the bottom of the rice, so you do not stir. It's also the reason that paella pans are wide and shallow.
Any good medium grain rice will work, but if you want the real thing:
http://www.tienda.com/food/products/rc-03.html?site=1
It's important to let a fond (crust) form on the bottom of the rice, so you do not stir. It's also the reason that paella pans are wide and shallow.
Last edited by eastprong on 10/21/14 04:35, edited 1 time in total.