Paella

[Accy cyclist]

I've been making my own lately. Do any of you like it and if so what's your favourite recipe? I wont bore you with my recipe but i add chorizo sausage,white fish,chicken,red pepper,peas,black olives,onions,chicken stock,salt,garlic,turmeric,extra virgin olive oil,crushed chilli and short grain rice. Have i missed anything?

 

[jhawk]

Paella is awesome!

 

[Keith Oates]

I also like Paella very much but I've never cooked it myself, maybe something I should try. !!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[Turbo Rider]

Used to love it in a former life (turned veggie...which I feel the need to bring up every time food is mentioned...kinda hoping Patrick comes up with one of his awesome recipes for me ) ...also loved Spanish cuisine though...and Brazilian, Mexican, Caribbean, Japanese...British...now I just eat cheese...or will until I get gout...but on subject...nope, never attempted a paella...hard to perfect, or so I hear...only thing you seem to be missing is shellfish of some sort...back to my cheese...

 

[Arrowfoot]

Love it to. Yes on chorizo sausage as well as seafood.

 

[citybabe]

The beauty of a paella is that you can use anything that you like

I fry off the chorizo first then take it out of the pan.
Cook the chicken thighs then add in the rice, orange & yellow peppers, leeks and mushrooms.
Add a little saffron to the veg stock and then cook til all liquid absorbed.
The chorizo goes back in as does the raw prawns and squid, season with a little Cajun seasoning and cover with tin foil for 10 mins - the heat of the paella will cook the prawns and squid without overdoing them and making them tough!

 

[Arrowfoot]

Little help needed here... The rice part is a bit tricky. Do you add the cooked rice or the uncooked rice or is that separately cooked first.

 

[citybabe]

Uncooked rice. The stock you add will cook the rice

 

[User169]

I prefer the echt Valencian version - rabbit, land snails and large white beans.

The trick is to make sure the bottom and edges caramelize, so you get lots of nice crispy bits.

 

[citybabe]

You can use pudding rice as a cheaper option. It's still a short grained rice so does the same job

 

[snorri]

I've been making my own lately.

You are Patrick Stevens AICMFP.

 

[sight-pin]

I like paella as a tapas, with chunks of pan served in the bars. and of course a beer

 

[brodiej]

As other people have said add saffron. No turmeric!
You don't want to stir it once the rice is in (unlike a risotto) so the rice stays tasty and you get the caramelised bits.
The problem on a hob is uneven heat so it's best on a bbq or in the oven once the rice is in.

 

[Arrowfoot]

I always find Paella at weekend markets. Are there particular type of Spanish restaurants that do this.