Comments on: Paella a la Marketman

by: cai

Wed, 03 Dec 2008 02:07:58 +0000

Hi MM, just checking out your paella recipe. I’m really considering making one for the New Year. Anyway, may I know what brand of Chorizo de Bilbao and saffron do you use? And if its not available here in Manila, what’s a good substitute?

Thanks.

by: Marketman

Wed, 03 Sep 2008 06:31:38 +0000

hub, it’ll be two cups plus if properly made, and yes, the more sofritto, the merrier… though you can freeze some for a another smaller paella…

by: hub

Wed, 03 Sep 2008 05:27:12 +0000

question, do you really add ALL of the sofrito? im guessing thats a good 2-4 cups?

by: hub

Wed, 03 Sep 2008 04:58:05 +0000

seriously, your website is so awesome. tried the thomas keller french onion soup, turned out great, surprisingly really sweet just from the onions. love your sofrito post. Im going to make paella for my friends at the beach and planning on using orange wood (supposedly the traditional source of wood in valencia) and grape vines. and about the paellera, theres a lot of confusion for sure, but who cares, its just a name for something wonderful. you are a true inspiration and thank you for taking the time to share your wonderful pictures and advice/information. happy eating

by: Marketman

Tue, 26 Aug 2008 12:42:37 +0000

hub, thanks for that clarification… I have learned something today… I think. As there appears to be some confusion still. The local top spanish food purveyor calls it a paellera, possibly incorrectly, however, perhaps the confusion comes from Catalan, Valencian? or Castillan words for the same thing. This post, on Barcelona, acknowledges the use of paellera, despite also mentioning the word paella… now mostly used for the dish… And of course there are dozens of commercial sites selling paelleras to cook paella in… Then of course, the on-line version of Britannica would be wrong… ah… it’s all in the details, isn’t it? But thanks for bringing it up.