Discussion
Evening gents,
We are having 4 friends over for dinner tomorow and ive decided i want to do a paella.
Having a quick flick round google they all seem much of a muchness but thought i would see if anybody has a tried and tested recipe they swear by?
Also looking at doing some cold tapas bits for starters i.e cubed manchego, anchovies, olives & some bruschetta with serano ham. Anything else you think might go nicely with not alot of effort?
We are having 4 friends over for dinner tomorow and ive decided i want to do a paella.
Having a quick flick round google they all seem much of a muchness but thought i would see if anybody has a tried and tested recipe they swear by?
Also looking at doing some cold tapas bits for starters i.e cubed manchego, anchovies, olives & some bruschetta with serano ham. Anything else you think might go nicely with not alot of effort?
There must be as many recipes for paella as there are towns in Spain. Coastal versions have seafood in, while inland versions have meat... and snails.
I'd suggest that you use the proper 'bomba' paella rice (from Waitrose), and splash out on some good-quality saffron.
You'll also need a very wide shallow (flameproof) dish to cook it in. A minimum of 30 cms diameter for 4 people. You can serve it from that, which is nice I think.
Stir the paella once only after the rice and stock have come to the boil, then leave it alone or you'll end up with mush.
I'd suggest that you use the proper 'bomba' paella rice (from Waitrose), and splash out on some good-quality saffron.
You'll also need a very wide shallow (flameproof) dish to cook it in. A minimum of 30 cms diameter for 4 people. You can serve it from that, which is nice I think.
Stir the paella once only after the rice and stock have come to the boil, then leave it alone or you'll end up with mush.
Its all about good rice, good stock, saffron and a nice crust on the bottom! The combinations of meat, fish, seafood, etc is endless! The standard coastal version with chorizo, prawns, chicken and muscles is always a crowd pleaser. The last one I did was Lamb, Cured pork, Chorizo, Mushrooms and Snails, think it was the best one Ive ever done!
First of all you will need to make your "Sofrito" which if it is made by a Spaniard is always Tomatoes,Garlic,Some Onion,Olive Oil all softened down.
Traditional Paella never ever has Chorizo in it, although the Brits seem to include it these days.
There are many recipes on the Internet these days, depending on whether you like sea food or fish or tend to prefer going back to original recipes such as Rabbit & Snails.
In these days it comes down to what you prefer, look up Paella on the Internet.
The very best Paellas are always cooked over wood where the smoke wafts over the Paellaera,cooked over a gas ring is just not the same,it is normally cooked at weekends in the countryside for the whole family
Have fun and enjoy,but make sure that you get yourself a Paella pan about 18" - 24"
Buena Suerte
Traditional Paella never ever has Chorizo in it, although the Brits seem to include it these days.
There are many recipes on the Internet these days, depending on whether you like sea food or fish or tend to prefer going back to original recipes such as Rabbit & Snails.
In these days it comes down to what you prefer, look up Paella on the Internet.
The very best Paellas are always cooked over wood where the smoke wafts over the Paellaera,cooked over a gas ring is just not the same,it is normally cooked at weekends in the countryside for the whole family
Have fun and enjoy,but make sure that you get yourself a Paella pan about 18" - 24"
Buena Suerte
Kneetrembler said:
First of all you will need to make your "Sofrito" which if it is made by a Spaniard is always Tomatoes,Garlic,Some Onion,Olive Oil all softened down.
Traditional Paella never ever has Chorizo in it, although the Brits seem to include it these days.
There are many recipes on the Internet these days, depending on whether you like sea food or fish or tend to prefer going back to original recipes such as Rabbit & Snails.
In these days it comes down to what you prefer, look up Paella on the Internet.
The very best Paellas are always cooked over wood where the smoke wafts over the Paellaera,cooked over a gas ring is just not the same,it is normally cooked at weekends in the countryside for the whole family
Have fun and enjoy,but make sure that you get yourself a Paella pan about 18" - 24"
Buena Suerte
Ive had some Peallas in the hills of Andalcia that had chorizo in it?Traditional Paella never ever has Chorizo in it, although the Brits seem to include it these days.
There are many recipes on the Internet these days, depending on whether you like sea food or fish or tend to prefer going back to original recipes such as Rabbit & Snails.
In these days it comes down to what you prefer, look up Paella on the Internet.
The very best Paellas are always cooked over wood where the smoke wafts over the Paellaera,cooked over a gas ring is just not the same,it is normally cooked at weekends in the countryside for the whole family
Have fun and enjoy,but make sure that you get yourself a Paella pan about 18" - 24"
Buena Suerte
I'm no expert but I can't help thinking that the 'Chorizo rule' is similar to when people claim an English breakfast should never have beans with it (and then proceed to serve up something more arrid than Anne Widdecombe's lady vegetables)...
At the end of the today, 'traditional' dishes in most cultures are made from whatever's available and tastes good!
At the end of the today, 'traditional' dishes in most cultures are made from whatever's available and tastes good!
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