Paella

[Lefty]

We have some stuff in the fridge that looks like it might be good for paella:

Cooking chorizo
Chicken
Peppers

I assume you mke it just like a risotto? Should i fry the sauage and chicken first, maybe with onion and garlic? I'm thinking chicken stock and white wine. Maybe some paprika.

Anything else? Ooh, can i use arborio rice?

Ta!

[Ultuous]

Good basic recipe here

Edited by Ultuous on Saturday 15th January 13:09

[scirocco265]

Basically Paella is just a Hispanic Special Fried Rice, therefore pretty much anything goes. Chicken stock should be added to the water to make the rice (just tastes better). Other than that, just throw in what you like.

You should use Paella rice to be true, although can use any risotto rice as well. My OH loves the chicken stock so much, he prefers it slightly 'wet' so in a slight gravy mixture, like a risotto.

[zac510]

I've done many risottos but never tried a paella.

Isn't it supposed to have saffron in it too? That Ch4 recipe doesn't list it as an ingredient.

[Ultuous]

I put that recipe up as I've road-tested it and found it to be pretty decent, and it seems to fit with/ can be adapted to suit the OP's cupboard contents...

I think (no Paella expert, other than loving to eat them!) that the Saffron would mainly be there to provide colour, and is probably more key in a Seafood or similar version, where the Chorizo isn't already colouring the dish/ likely to mask the flavour!

[Lefty]

Ultuous said:

Good basic recipe here

Edited by Ultuous on Saturday 15th January 13:09

Gonna have a bash at this, will provide updates!

There may be a high sausage:rice ratio

[21TonyK]

You need to fry the rice until golden before adding any liquid at all. When it's finished it needs to have stuck to the pan a bit. Don't go overboard with the chorizo.

[Lefty]

21TonyK said:

You need to fry the rice until golden before adding any liquid at all. When it's finished it needs to have stuck to the pan a bit. Don't go overboard with the chorizo.

Thanks for the tip!

[chard]

Bung in a small tin of anchovies, delicious. You will not need stock (just water) or any additional salt.

[Pferdestarke]

Do use saffron even if you're not using seafood. Colour AND flavour.

Don't over-stir - you want your rice intact and not 'creamy' like a risotto.

[havoc]

Pferdestarke said:

Do use saffron even if you're not using seafood. Colour AND flavour.

Don't over-stir - you want your rice intact and not 'creamy' like a risotto.

Agree with both.

[Lefty]

Well it was more like risotto than paella but it was bloody awesome!

Thanks all!

[Ultuous]

Glad you enjoyed it - this thread's made me hungry... Think I might cook up a batch of this tonight and live on it for the rest of the week!