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Food & Wine Ground >> Paella?


12/14/09 1:12 AM
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Mullet @ Heart
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I'm making paella on Wednesday for some guests.

I've never eaten paella. I've never even seen paella. It took me 40 spelling guesses to find some recipes via Google.

I did find the recipes. I've been studying them. I'm confident I'll come up with something tasty, but I'd love some insight here.

Ummmmmm...

dicuss?
12/15/09 9:18 AM
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crescentwrench
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Any time I see chefs make it on TV competitions the complaint I always hear is that it doesn't have that bottom crust of toasted rice.  "This is more like a generic fish stew than a paella," they say.  

That's all I got.  Fish stew sounds pretty tasty to me but I guess that's not paella.
12/15/09 7:05 PM
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goku
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 too many ingredients!
12/15/09 11:14 PM
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Mullet @ Heart
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My research has led me to a few different looks. Sometimes it looks brothy, other times it looks like jambalaya.
12/16/09 8:22 AM
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crescentwrench
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 I would prefer the jambalaya but that's probably a judgement call thing.  Brothy will stretch the ingredients more.  
12/17/09 8:30 PM
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Mullet @ Heart
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Good stuff!


12/17/09 8:49 PM
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Mullet @ Heart
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My recipe.
12/17/09 10:59 PM
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crescentwrench
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That looks like my kind of paella.  

 
12/19/09 8:54 PM
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hackett
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Paella can be made a million different ways, I'd think about best possible ingredients and build from there.

I heard once it's one of the original guy foods. The name supposedly is from "para ella" -- for her. Dude gathers whatever proteins he can, throws it in a pan with some rice, and... I don't know, gets lucky.

But it's kind of a trial and error thing. I spent a few months in Spain and had more than one. I can tell you that a few threads of real saffron will help. If you crank the heat at the end you'll get that toasty taste that crescent describes -- but be careful.

TH
12/20/09 3:00 PM
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manny99
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During the final 3 days of my trip to Spain I stayed with a Spanish family. Naturally, one of the nights we all gathered and had paella. The recipe you linked above looks pretty good, though I don't remember peas being involved as heavily. They also made it in this enormous caldron suspended over an open flame. It was a pretty cool sight. Good luck and post pics if possible.

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