Comments on: Home-Made Paella

By: JunB

JunB — Sun, 25 Jul 2010 08:40:15 +0000

Yesterday dinner is an arroz negro with a variation where I added a quick 1hr sofrito and my wife and kids this one taste better than the last time I cooked it. I’ll definitely try the 3-4hrs sofrito and keep the rest on my freezer.

By: Clarissa

Clarissa — Sat, 24 Jul 2010 01:14:42 +0000

i’ve been wanting to make paella since you posted about it on your trip, since I haven’t made it in ages! Today, I’ll make some, and this would be the first time I’d be using a sofrito, following your recipe. I usually cook down the tomatoes on the paellera itself before adding all the other stuff :) hoping it will turn out as well as yours! :D

By: Marketman

Marketman — Fri, 23 Jul 2010 23:45:05 +0000

fried neurons, basic paella recipe that I use described here, which includes the sofrito ingredients and recipe. I also wrote this post to describe the sofrito further. While it takes 3-4 hours to do properly, you could be reading a book or taking care of email in the meanwhile, as you just have to go check it every once in a while. The slicing of onions can be a major hassle if you tend to tear at this task...

By: quiapo

quiapo — Fri, 23 Jul 2010 22:35:02 +0000

I wonder why the woodfire is essential, does the smoke influence the taste?
Ley, from memory the Casino Espanol did not use good olive oil for paella. I used to order it as a takeaway sometimes, if I had guests at home and was pressed for time.
I tend to use basmati rice now rather than short grain, as it cooks quickly, and is recommended for diabetics, due to its low glycemic index. In fact I use basmati exclusively now for all rice, and it has brought some stability to my blood sugar readings.

By: Juan Miguel

Juan Miguel — Fri, 23 Jul 2010 19:35:51 +0000

fried-neurons – the recipe is detailed in Marketman’s post titled “Paella a la Marketman”. The following is the linf (copy and paste if it doesn’t work):
https://www.marketmanila.com/archives/paella-a-la-marketman

I’ll try it myself sometime.

By: fried-neurons

fried-neurons — Fri, 23 Jul 2010 16:30:40 +0000

Hi MM,

Do you have a post on how you make sofrito at home? There are so many different recipes online (slow-cook, fast-cook, no-cook) and I can’t decide which one I’d like to try first. So I figure if you have a recipe I’ll probably start with that. :)

By: EbbaMyra

EbbaMyra — Fri, 23 Jul 2010 15:40:26 +0000

Our church is one of the main distributor of the Houston Food Bank and I volunteer to help out twice a week, incuding cooking for the staff and other visitors; basically using most of the ingredients that I can put my hands on in the Food Pantry.

I recently got “two”paella” pans and I am excited to try cooking using your recipe; this dish is perfect with the grill I have at the church (we don’t have oven). One thing though I wonder if the “bottled” Puerto Rican sofrito would work? My balae cooks her from scratch and it taste great with our menudo/apritada. I was wondering I’ll try to tweak it. Wish me luck.

By: Elaine

Elaine — Fri, 23 Jul 2010 14:52:34 +0000

MM, how did you arrange your coals in the weber?

By: Marketman

Marketman — Fri, 23 Jul 2010 12:28:59 +0000

Footloose, thanks for that link, it’s a good one. And I mostly agree that the paella she makes is a classic one. But the writer’s emphasis of heat as the key to success is a dubious one… firstly, the classic paellas are done over an open fire, preferably dried grape vines, I hear, and adjusting the heat of such vines is a little bit trickier than just turning down the gas burner… But I have seen a demo with a guy in Valencia, a master he was described, that did fiddle with the vine embers by pulling some away or adding more at the “critical” moments… :) dragon, yes, I recall you tried this with much success at home… :)

By: dragon

dragon — Fri, 23 Jul 2010 12:08:36 +0000

MM, I can vouch for how good your sofrito & paella are….