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Food & Wine Ground >> Help me with Paella


1/24/09 4:04 PM
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Rhymenoceros
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I'm in Spain, and the girlfriend has taken a real liking to paella. I, on the other hand, have taken a real disliking to paying for paella.

How do you make this shit? Any recipes?
1/25/09 5:15 PM
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Mark1
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I would ask the nearest Spainard.

Mark
1/26/09 7:07 PM
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LeroyJ
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/google

Or watch some spaniards make it.

Some of the best is made over an open fire.
1/31/09 7:41 PM
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Worth
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Lots of various seafood in a large pot, water, seasonings, and normally they use saffron for the rice which is expensive.
2/3/09 2:03 PM
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hackett
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In Spain they have Paella mixes everywhere which are cheap and easy IIRC. Might be a good way to start.

Eating out was cheap when I went. Menu del Dia for a few pesetas. Ugh, that was more than 10 years ago now...

TH
2/3/09 2:11 PM
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Worth
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here's a recipe but it doesn't call for saffron and it should

Italian Seafood Paella

Preparation Time: 25 minutes
Total Cooking Time: 45 minutes
Serves 6

Ingredients:
2 lbs shrimp 1 small red chili, deseeded, finely chopped
1 lb sea scallops 2 teaspoons paprika
1 lb cherry stone clams 1 teaspoon turmeric
8-10 oz. firm white fish fillets 2 tomatoes peeled & diced
8 oz. black mussels 1 tablespoon tomato paste
8 oz. calamari rings 2 cups of long grain rice
1/4 cup olive oil 1/2 cup white wine
1 large onion diced 5 cups of fish stock
3 cloves of garlic, finely chopped Garnish: Parsley & lemon wedge

Step One: Peel the prawns, leaving the tails. Cut the fish fillets into cubes. Refrigerate seafood until ready to use.
Step Two: Heat the olive oil in large frying pan with a lid. Add onions, garlic, red chili and cook over medium heat until soft (2-3 minutes).
Step Three: Add Tomatoes and cook for 5 minutes, add tomato paste, rice and stir until well coated.
Step Four: Pour in wine and simmer until almost absorbed. Add fish stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until almost all of the liquid is absorbed.
Step Five: Add shrimp, mussels, clams, shrimp & scallops to the rice mixture. Stir the seafood into the rice. Cover the pan, turn the heat off and let it stand for 10 minutes. Transfer to a large platter and garnish with parsley and lemon wedges.

Tene Shake, Owner, Isabella’s Italian Seafood Restaurant
2/3/09 5:21 PM
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alxholic
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lol.. how big a frying pan are you gonna need for that? that's a lot of food.
2/4/09 5:37 PM
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Worth
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Paella isn't cooked in a frying pan unless it has high sides, generally cooked in a pot.

Yeah, it is a lot of food but I have a big appetite. It's the recipe I saw on the internet last night and sounds good. I'd leave the calmari and mussels out. For the white fish I'd use something that would hold together such as cod. It lacks saffron though which is a prime ingredient in true Portugese paella.
2/4/09 5:39 PM
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Rhymenoceros
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I've since made paella twice.

You really can't fuck it up. Even if you go horribly wrong, it should still be edible, and even tasty.

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