Comments on: Paella a la Marketman

By: edna

edna — Tue, 14 Apr 2009 13:36:16 +0000

hello Mr marketman, please help me where can i buy glass jars with metal cap for my strawberry jam?

By: cai

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

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

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

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

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.

By: hub

hub — Tue, 26 Aug 2008 03:03:16 +0000

You have an awesome blog. Just one quite note. Paella comes from the Catalan word for pan, paella. paellera is the outdoor area where the paella is cooked or the name of a woman that makes a paella (paellero is a man cooking the paella). Lourdes March, writer of the most well known book on spain and rice passionately states that the paella is the name of the pan and Lorenzo Millo, a food writer and author of several valencian standards of food agrees. but you are right in your history of the latin stem patella

By: Marketman

Marketman — Fri, 18 Jul 2008 12:15:59 +0000

leslie, glad to hear this worked out. Kelvin, any spanish food shop such as Terry’s or Alba’s might carry the paelleras. maria, you could skip the 1 hour with onions and do a onion, tomatoe and saffron sauce, with less depth.

By: leslie

leslie — Fri, 18 Jul 2008 03:57:27 +0000

just wanted to tell you my cousin cooked your paella recipe to the letter on a grill and it turned out fantastic!

By: Kelvin

Kelvin — Wed, 11 Jun 2008 07:20:15 +0000

Hi Marketman,

I would like to know where I could find a good quality paellera. If you could provide me details of what to look for in a good paellera and where to get one, I would really appreciate it.

Thanks!