Comments on: A Casual Paella Dinner

By: Oscar Mieses

Oscar Mieses — Tue, 05 May 2009 18:38:34 +0000

Hi:
I am looking for Manila Green Plantain varieties, where and how I can get it.

Thanks in advance,
Oscar Mieses

By: kurzhaar

kurzhaar — Mon, 04 May 2009 22:07:41 +0000

Paella is a speciality of mine–I generally tend to a pretty traditional version with rabbit and green beans. In season, fresh fava beans, quail, or pheasant make their way in. Occasionally I will do a seafood version. Saffron threads are of course a must. I make a sofrito with grated tomato, onion, and garlic, and always a whole head of garlic gracing the middle of the pan. My pans are all traditional carbon steel, in various sizes. The largest one just fits on my giant Weber grill. But I know friends who do paella for dozens of guests (I think their largest pan is about five feet across…they cook over an open fire). I use foil, or for the smaller pans a big wok cover that fits perfectly. One trick to a good paella is to listen as the rice cooks for that crackling that tells you the socarrat is forming…the best part of a paella!

By: Marketman

Marketman — Mon, 04 May 2009 14:07:17 +0000

sometime lurker, yes, I use a lot of saffron in the sofritto…

By: sometime_lurker

sometime_lurker — Mon, 04 May 2009 05:50:31 +0000

whoa… my salivary glands went berserk with that description, MM! That and Burnt Lumpia’s entry together, agh. Hold on, need to massage my jaw.

Btw, do I need to have saffron to create your red paellas? I had a real decent paella recently in a restau and whilst having it, I was trying to identify most of the flavors that are popping, but can’t figure out some. Huh. Oh and I don’t have the paella pan as well. Sad.

By: Marketman

Marketman — Mon, 04 May 2009 05:43:51 +0000

sometime lurker, good catch! It’s a bowl of aioli, or garlicky mayonnaise that is a PERFECT condiment to mix into the black or squid ink paella. Arooz negro with aioli and lemon juice is a match made in paella heaven. :)