Paella recipe?

  • Posted by a hidden member.
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    Apr 01, 2011 3:37 AM GMT
    Hey guys, I'm looking for a good paella recipe to try. Any suggestions?
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    Apr 01, 2011 4:31 AM GMT
    Hatter saidHey guys, I'm looking for a good paella recipe to try. Any suggestions?


    My dad knows how to make that. I'll ask him what the recipe is tommorow and I'll send icon_biggrin.gif
  • MotorBrett

    Posts: 145

    Apr 01, 2011 6:54 AM GMT
    Post it please! icon_smile.gif
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    Apr 01, 2011 7:43 AM GMT
    My friend's sister does a variation on the classical recipe for a Black Paella. Instead of using saffron she uses squid ink.
  • BlackBeltGuy

    Posts: 2609

    Apr 01, 2011 7:44 AM GMT
    http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe/index.html
    I doctor this one up..but...
    USE CHICKEN BROTH INSTEAD OF WATER. and add saffron to the simmer point.
    I also use just white meat chicken breasts.
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    Apr 01, 2011 8:19 AM GMT
    as my grandma says "paella is an art, not a recipe"

    you'd think that after all the family gatherings and Christmas's I would know how to make it haha

  • captproton

    Posts: 316

    Apr 01, 2011 8:30 AM GMT
    Blackbeltguy has the right idea. I find, though, whenever I am feeling like trying something new, the Food Network website has some awesome recipes.

    Or just Google paellla.

    Happy eating!
  • SwimBIkeRun94...

    Posts: 480

    Apr 01, 2011 2:28 PM GMT
    Great advice from MuchMore...

    Also, it's essential you have a "pallera" -- the circular pan with handles on the sides. Not only for presentation, but it's critical to have the heat evenly distributed (most flames on stoves are circular) because if you don't, the cooking will get off balance and you'll start to have sections burn while others are raw.

    Pay close attention to how much "grease" you leave in from the meats. You need to leave some for flavor, but too much will result in greasy rice. This is especially important if you decide you use chorizo/other sausage.

    My approach is pretty straightforward:

    1) Cut all components up (veggies/meats; seafood stays on the side unless it's calamari)
    2) Cook the meat/drain some fat
    3) Add the rice & brown it.
    4) Add the stock
    5) Add the veggies.
    6) Cook SLOWLY!
    7) Drink with a nice tempranillo (Emilio Moro is a great bottle for only $25).

  • BlackBeltGuy

    Posts: 2609

    Apr 01, 2011 8:18 PM GMT
    MuchMoreThanMuscle said
    Blackbeltguy said
    USE CHICKEN BROTH INSTEAD OF WATER. and add saffron to the simmer point.
    I also use just white meat chicken breasts.


    I learned that all it really takes are these basic ingredients to make paella.

    They are:

    Short grain rice - (arborio rice is an acceptable substitute if you cannot find the proper short grain rice for paella). Do not use medium or long grain rice. The texture is not the same. If you want to go all out do a Google search and you can buy paella rice which is the ideal rice for making it and have it delivered to your home. Some stores that sell Goya "Valencia" style rice is also ideal and you may be able to find this at Mexican stores or in stores where they have Mexican food products. Just be sure it says "Valencia" on the package as Goya also sells medium and long grain rice. The short grain rice for paella is oval almost ball-like in shape. You will notice the difference after you see what I am talking about.

    Broth - usually chicken or fish stock. Paella is not a paella unless the liquid is a base other than water.

    Tomatoes - this is also a staple. And normally sauteed onions and garlic are typical stapes as well.

    Saffron - the most expensive spice in the world and more expensive than gold or cocaine pound per pound. But you only need a small amount. To me saffron smells like high end Italian leather (but in an edible sense) and this is what gives the paella rice that golden/orange color. The flavor is amazing.

    Olive oil (from Spain) - Do not use Italian, Greek or Tunisian olive oils. Buy olive oil from Spain. You should be able to tell the difference when doing a taste comparison. Italian olive oil has a grassier bitter flavor and is great for Italian dishes. Spanish olive oil has a fruitier and sweeter flavor and complements saffron perfectly. I had no idea there was a difference until I actually tried it. Spanish olive oil is the only oil I care to eat with french bread (served in restaurants).

    These are the basic ingredients. You can be creative or follow a good recipe you got on the net or from a good cookbook. I cook all sorts of paellas for holidays with family and for friends' birthday dinners at my home and they love me for it. icon_smile.gif


    right on MMTM
    You are correct, Italian olive oil has a grassier flavor and Greek is nuttier. Spanish will turbo boost my next try
    thanks for that money shot.
  • Posted by a hidden member.
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    May 04, 2011 4:43 AM GMT
    Ah yes, good ol' paella!

    From what I remember, paella is usually associated only with Valencia since that region is its origin. Otherwise, similar rice dishes from other regions of Spain tend to have different names (even if they are regional versions of Valencian paella).

    I have both a quick recipe and traditional recipe for paella. It simply depends on my mood and how hungry I happen to be! But I think my quick version isn't too far off from the traditional. It just has a few short cuts.

    You can get really creative with paella. There are so many different ways you can make it. It seems every household (that happens to cook) has their own taste for paella. It doesn't just have to be the seafood variety.
  • Csrobbie2000

    Posts: 359

    May 04, 2011 5:01 AM GMT
    My friend who is Cuban taught me how to make Paella once. He has a blog about it, and below is the link

    http://nathanscomida.blogspot.com/search?q=paella
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    May 04, 2011 5:03 AM GMT
    Csrobbie2000 saidMy friend who is Cuban taught me how to make Paella once. He has a blog about it, and below is the link

    http://nathanscomida.blogspot.com/search?q=paella


    That recipe "Arroz con pollo en forma de paella" is almost exactly like my quick recipe for paella.
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    May 04, 2011 5:10 AM GMT
    This Spaniard loves and appreciates Caribbean food because of all the rice! I just love my rice. Unfortunately rice dishes are few in between in Spain, so like any other European country it's all about bread (which I like too!). But this boy is a rice eater. Bring on the Caribbean and Asian food!
  • islander24

    Posts: 161

    May 05, 2011 3:20 AM GMT
    There are a lot of Paella recipes here in South Florida...depending on how hard and true you want:
    Here is a quick version:
    4 T extra virgin olive oil
    1 clove minced garlic
    1 med onion chopped
    1 red or green bell pepper, seeded, cored and diced
    1 llb boneless chicken breast 1/2 lb mild sausages - cut into 2" segments
    1/2 converted long grain rice or short grain paella rice
    1/4 t saffron
    2 tomatoes peeled and chopped
    2 - 14 oz cans chicken broth
    salt & pepper
    1 c frozen peas , thawed
    In a 10' skillet heat 2 T olive oil over medium heat. Add garlic, onion, peppers. Cook till limp ( 3 to 4 minutes) remove veggies from pan. Add 2 more T of olive oil, add chicken, sausage - brown lightly. Return veggies Sprinkle in rice to coat with oil. Add saffron, tomatoes and boiling chicken broth. Stir. Bring to a boil. Reduce heat to low ans simmer until rice absorbs liquid. Stir as little as possible, but cook rice evenly. Season with salt & pepper. Five minutes before serving add the peas allowing them to heat through. Serves 4.. There's more.
  • islander24

    Posts: 161

    May 05, 2011 3:41 AM GMT
    Next , here is a seafood version:
    1/2 c extra virgin olive oil
    2 cloves minced garlic
    1 lg sweet onion, chopped
    1/2 green beans cut in 2" segments
    1 lb short grained white rice
    1/2 to 3/4 t saffron
    6 cups fish stock OR calm stock OR chicken stock or plain water
    1 lb large shrimp - peeled and deveined
    1 lb halibut cut into 2" pieces
    1 dz small to med clams - scrubbed
    1 lb fresh mussel in shells - scrubbed
    2 oz pimientos - drained & diced
    salt and pepper to taste add pimoento and lemon wedges for garnishing

    Heat olive oil over medium heat in 12-14" skillet or paella pan. Add garlic and oinion, Cook until veggies are limp 3 to 5 minutes.. Stir in green beans.
    Add rice and combine with veggies. Stir in saffron. Stir in 2 cups of hot stock to rice/ veggie mix. Reduce heat to medium low. Add fish. Stir gently continue to add stock as the rice absorbs it. Check rice for tenderness. After 10 minutes bury the clams and mussels in the rice. Add the shrimp. Continue adding broth - careful not to scorch the rice on the bottom.
    Continue adding hot stock. If necessary add a little water until the rice is fully cooked. Rice should be tender but still bitey.
    Season with salt & pepper. Garnish.
    Serves 8 to 12

    One more....
  • Posted by a hidden member.
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    May 05, 2011 3:45 AM GMT
    i LOOOOOOVE paella! one of my favorite foods. i tried making it once though and it didnt come out very good =(
  • islander24

    Posts: 161

    May 05, 2011 4:06 AM GMT
    Paella Valenciana
    Serves 12 needs two pans (12- 14" skillets)

    1 c extra virgin olive oil
    1/2 lean thick bacon - cut into 2" pieces
    5 lb boneless chicken or rabbit cut into serving pieces
    2 lb chorizo or hot Italian sausage cut into 2" pieces
    3 cloves minced garlic
    2 or 3 sweet onions chopped
    2 lbpaella rice
    8 c chicken stock 1 t saffron threads
    2 t sweet paprika
    2 tomatoes peeled and chopped
    1 lb green beans -cut 2 to 3" pieces
    1 lb lima beans shelled or fava beans. salt and pepper
    1/4 c dry sherry

    Pour half the olive oil in each of the 2 pans. Add bacon, Saute bacon. Remove cooked bacon to a bowl, leave fat in oilive oil. Add onion and garlic cook until limp. Remove onion and garlic to bowl with bacon. Brown chicken or rabbit then reduce heat to medium low and cook 20 to 22 minutes. Turning occasionally.Add sausage. Divide onion, garlic and bacon between the two pans adding them to the chicken and sausage. Add half the rice to each pan add 2 pints to stock to each pan and increase heat to high. Add half the saffron, paprika, tomatoes, lima beans and green beans to each. As soon as the liquids starts to boil, reduce heat to low and simmer. Stir occasionally add additional stock as needed. Watch rice to avoid scorching. When rice is almost down add salt and pepper and splash sherry over each pan. Stir into rice mixture. Remove from heat and let stand 7 to 10 minutes covered. Serves 12.

    Now you know why it takes an hour to get served in a good Cuban restaurant.
    Good luck. Bobicon_smile.gif
  • Posted by a hidden member.
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    May 05, 2011 8:34 AM GMT
    The smallest one I have I use to cook mini paellas or sometimes use it to cook side dishes. Here is what they look like.
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