A modest Paella

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tedgolden
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A modest Paella

#1

Post by tedgolden »

Shrimp, chicken, sausage and clams with saffron rice and sauteed peppers, onions, a few peas for color and garlic. The best thing I have put together for quite a white. Image

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cheffy
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Re: A modest Paella

#2

Post by cheffy »

Looks good. and finally a new topic for the section.

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Zeddediah
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Re: A modest Paella

#3

Post by Zeddediah »

Do you have a recipe?
"Libertas et natale solum."
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"

Rasmussj
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Re: A modest Paella

#4

Post by Rasmussj »

Nice I made almost the same thing last weekend
Jason

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hdrmd
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Re: A modest Paella

#5

Post by hdrmd »

Yum!

ablecane
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Re: A modest Paella

#6

Post by ablecane »

Love paella!
Try adding clams and some pork to your recipe when next you make it.

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cregb
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Re: A modest Paella

#7

Post by cregb »

I 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

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bamboo rodley
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Re: A modest Paella

#8

Post by bamboo rodley »

My 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.

Pancho
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Re: A modest Paella

#9

Post by Pancho »

Have you try black paella? If not, you should

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hdrmd
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Re: A modest Paella

#10

Post by hdrmd »

Tell us about black paella

Rasmussj
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Re: A modest Paella

#11

Post by Rasmussj »

Use squid ink to make it black
Jason

Pancho
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Re: A modest Paella

#12

Post by Pancho »

As 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

Rasmussj
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Re: A modest Paella

#13

Post by Rasmussj »

I 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.
Jason

narcodog
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Re: A modest Paella

#14

Post by narcodog »

Man, that looks great. I had my first Paella at Cafe' Madriz in West Yellowstone, it was outstanding.

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tedgolden
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Re: A modest Paella

#15

Post by tedgolden »

Yes, quite good. My wife has a seafood allergy and couldn't help with the eating so it took me 4 days to finish it.
Do you have a recipe?
No, I just did a google search and took a bit from this one and a bit from another.

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Zeddediah
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Re: A modest Paella

#16

Post by Zeddediah »

Thanks, 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?"

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czkid
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Re: A modest Paella

#17

Post by czkid »

The 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

bvandeuson
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Re: A modest Paella

#18

Post by bvandeuson »

Ralph, everything goes better with garlic.

ablecane
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Re: A modest Paella

#19

Post by ablecane »

bvandeuson wrote:Ralph, everything goes better with garlic.
Agreed. I put garlic on my garlic! :)

eastprong
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Re: A modest Paella

#20

Post by eastprong »

I 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.
Last edited by eastprong on 10/21/14 04:35, edited 1 time in total.

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