I remember being a little kid around the holidays when we had a spaniard neighbor who every new year’s would make the most delicious paella I’ve ever tasted, and I’ve tried many a good spaniard restaurant since looking for something as good and have yet to find it. He cooked the entire thing in a HUGE skillet over an open flame, unfortunately I don’t really recall the details.
Well, this year, for easter, I’ve decided I want to try my hands at this dish for the first time. I’m not a complete newb when it comes to cooking, but neither am I Lidia Bastianich (I love her and her cooking show so if you know who she is, you know some of the recipes I’ve tried before).
So, I’m looking for recipes on Paella, any tips or suggestions, What type of variations are there in the dish? And also how to cook the lobster I want to put in it without passing out on my kitchen floor (it looks so cruel on TV, but those suckers are delicious!)
There was an excellent one in Parade magazine a few months ago. I made it for an office potluck and it was the most popular dish. And since it was in Parade, you know its going to be pretty simple. Maybe google it?
Most important - the rice is supposed to cook with all the other stuff in the broth. Many people biol rice and then try to fry it all together, but you want the rice to absorb the taste of everything else in there.
There are as many recipies for *aroz * as there are people cooking in Spain. The “proper” is supposed to come from Valencia, so try googling for that if you want more inspiration than I can give you. Here’s how to make the paella my ex-MIL made:
Heat light olive oil in skillet (not the dark virgen stuff)
- throw in peeled tomatoes, finely chopped onions and choppped (not pressed!) garlic and add saphron. Bring to boil.
- Add (chicken) broth and rice (I like Basmati) and bring slowly to simmer.
- Throw in meat of choice.
- Add seafood just prior to serving. Clams and shrimp get inedible if heated too long. I add the shrimp whole, because it looks nice, but admittedly, it’s a bitch to eat gracefully.
How much of everything? Well, I don’t know, I just throw stuff together, but for a medium size paellera, which is what I have, I use 2 tomatoes and one onion. The tricky part is cooking the rice without burning it, having the top layer of rice raw, when the rest is done. You’re gonna need to keep a close eye and keep a pitcher with more broth handy.
Paella is a *mar y monte * (sea and mountains) dish. I think originally with rabbit and seafood. Most people substitute for chicken nowadays. Ideally, the paella should reflect this basic idea, i.e. surf ‘n’ turf.
If you can find a skillet large enough, and if it’'s nice outside, you might think about using the BBQ as heat source. It will add a nice smokey flavor.
Serve with Tinto con Casera (red wine and Sprite) and white bread, outside in the shade.
Gaspode, your ex-MIL’s recipe is more or less the way I do it. I also add chopped green pepper and/or peas for colour as well as flavour.
One thing, though - and I hope I don’t sound too much like a purist - basmati has a flavour of its own that doesn’t go with paella IMHO. I’d recommend using a short-grain rice like arborio. Also - and I learned this the hard way and in the presence of guests - the pitcher of broth needs to be hot.