Comments on: Marketman’s Paella Secret is in the Sofrito… http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 12:07:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mgr http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito/comment-page-1#comment-113961 mgr Mon, 16 Jun 2008 16:30:44 +0000 http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito#comment-113961 Yes, I agree with the sofrito being used and I see where you're coming from in researching the classic paella. But what I'm trying to get at is by concocting different versions of it doesn't produce the 'classic' paella. I'm sure many followers in this blog will like it. It's not different from loving the Filipino version of the ensaymada vs. the Spanish version...or red hotdogs in spaghetti for that matter. Just my thoughts... Yes, I agree with the sofrito being used and I see where you’re coming from in researching the classic paella. But what I’m trying to get at is by concocting different versions of it doesn’t produce the ‘classic’ paella. I’m sure many followers in this blog will like it. It’s not different from loving the Filipino version of the ensaymada vs. the Spanish version…or red hotdogs in spaghetti for that matter. Just my thoughts…

]]> By: Emily http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito/comment-page-1#comment-113949 Emily Mon, 16 Jun 2008 15:04:35 +0000 http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito#comment-113949 Hi MM, I just made a huge batch of sofrito yesterday and it turned out very well with my paella. How do you use the batches you've frozen? Do you let it thaw first in the fridge? at room temperature? zap it in the microwave? dump it frozen on the rice and let it melt in the pan? Hi MM, I just made a huge batch of sofrito yesterday and it turned out very well with my paella.
How do you use the batches you’ve frozen? Do you let it thaw first in the fridge? at room temperature? zap it in the microwave? dump it frozen on the rice and let it melt in the pan?

]]> By: Marketman http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito/comment-page-1#comment-113934 Marketman Mon, 16 Jun 2008 13:06:59 +0000 http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito#comment-113934 mgr, a follow-up to your comment. I didn't search the internet for on-line recipes before I made my original paella recipe, but I did just after reading your comment. While my recipe is based mostly on spanish cookbooks, it is interesting to see what is on the net as well: 1. From paellapans.com, <a href="http://www.paellapans.com/techniques.html" rel="nofollow">their version with sofrito</a>, with a huge amount of onions reduced. 2. From <a href="http://www.taunton.com/finecooking/articles/how-to/paella.aspx" rel="nofollow">Finecooking.com</a>, a sofrito made with onions, tomatoes and garlic. 3. From The Almanac, a Spanish chef from the restaurant Iberia describes one of his <a href="http://www.almanacnews.com/morgue/2004/2004_03_03.paella.shtml" rel="nofollow">keys to paella, a sofrito</a> with slowly cooked onions. 4. And here, tips from a recipe of spanish Chef and author of a tapas cookbook, <a href="http://betsyblock.com/index.php?display=283&from=0&page=columns" rel="nofollow">yet another take on the sofrito with onions</a>... I am sure there are lots of other sites WITHOUT onions in the sofrito, but it certainly doesn't seem like an outlier of an idea. :) mgr, a follow-up to your comment. I didn’t search the internet for on-line recipes before I made my original paella recipe, but I did just after reading your comment. While my recipe is based mostly on spanish cookbooks, it is interesting to see what is on the net as well:

1. From paellapans.com, their version with sofrito, with a huge amount of onions reduced.
2. From Finecooking.com, a sofrito made with onions, tomatoes and garlic.
3. From The Almanac, a Spanish chef from the restaurant Iberia describes one of his keys to paella, a sofrito with slowly cooked onions.
4. And here, tips from a recipe of spanish Chef and author of a tapas cookbook, yet another take on the sofrito with onions…

I am sure there are lots of other sites WITHOUT onions in the sofrito, but it certainly doesn’t seem like an outlier of an idea. :)

]]> By: Marketman http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito/comment-page-1#comment-113930 Marketman Mon, 16 Jun 2008 13:00:25 +0000 http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito#comment-113930 mgr, I am sure Top Chef has its opinion, but so do the different spanish cookbooks, and several describe a sofrito very close to this one. So while it may not rate high on a top chef discussion, I would tend to give some credence to a bunch of Spanish cookbook authors... In the end, its the taste that triumphs and all recipes do evolve, so I would go with what works for you... mgr, I am sure Top Chef has its opinion, but so do the different spanish cookbooks, and several describe a sofrito very close to this one. So while it may not rate high on a top chef discussion, I would tend to give some credence to a bunch of Spanish cookbook authors… In the end, its the taste that triumphs and all recipes do evolve, so I would go with what works for you…

]]> By: mgr http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito/comment-page-1#comment-113875 mgr Mon, 16 Jun 2008 06:06:00 +0000 http://www.marketmanila.com/archives/marketmans-paella-secret-is-in-the-sofrito#comment-113875 Sorry but as what they say in Top Chef.."that is not paella". Paella has no wine whatsoever or 'reduced onions'. Yes, I'm very critical of this dish. It happens in our family too, my sisters always over-dump ingredients and techniques to certain dishes that it just becomes too rich and overpowering in flavor. You have done other fantastic dishes but I have to disagree with this one. Sorry. Sorry but as what they say in Top Chef..”that is not paella”. Paella has no wine whatsoever or ‘reduced onions’. Yes, I’m very critical of this dish. It happens in our family too, my sisters always over-dump ingredients and techniques to certain dishes that it just becomes too rich and overpowering in flavor. You have done other fantastic dishes but I have to disagree with this one. Sorry.

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