Comments on: Paella a la Marketman/Crew “101”…

By: Fards

Fards — Sat, 22 Feb 2014 18:31:33 +0000

MM, I am going to make the paella for the very first time. Made sofrito a while back following your recipe and froze it and I was going to use it. But thought I will just make fresh one to be sure it taste right. Now I have the above tutorial handy. Wow! Thank you.

By: Cookie

Cookie — Sat, 14 Apr 2012 03:29:15 +0000

Hi MM – Paella is now my signature dish thanks to you, its been about 4 years now since I’ve tried your recipe and I think I have “made it my own” and my friends love it.. thank you ;)

By: Claro Mente

Claro Mente — Sat, 17 Mar 2012 13:22:01 +0000

MM, I will try this style… =D are you using paella for 12 pax?

By: Claro Mente

Claro Mente — Sat, 17 Mar 2012 12:26:37 +0000

You can buy the pan at Terry’s Deli, @ the Podium basement level. I use the ‘8 raciones’ or serves 8 pax. Easily you can put 4 cups of bomba rice or paella rice also available at Terry’s. I put enough broth just below 5mm from the top of the pan. Also i use kraft paper. I don’t like to think what chemicals the ink of the news paper have that may drip into the food that I will eat.

By: Marketman

Marketman — Fri, 16 Mar 2012 10:13:24 +0000

jakespeed, I recently bought a new paellera at Gourdo’s in the Fort, the silvery heavy gauge pan… it works BEAUTIFULLY, but is pricier than the standard black pans… available at other kitchen stores or Spanish delis… saffron at Flavors n spices in Market!Market! or good groceries. They also have saffron powder (good for paella) at S&L Fine Foods…

By: jakespeed

jakespeed — Fri, 16 Mar 2012 09:42:47 +0000

Hi MM, any knowledge where to buy a paellera and good saffron in the philippines? and what are the brands of paellera and saffron that you are using? thanks, in advance, for the info.

By: kaye

kaye — Mon, 12 Mar 2012 14:06:01 +0000

I followed your paella recipe and made it here in Poland. We couldn’t find a Paellera, so we used a big cast iron skillet, and since we still have winter here, we did it on our stove top. It came out successfully. The sofritto is the key. Thank you.

By: joyce

joyce — Mon, 12 Mar 2012 09:13:40 +0000

thanks for the great tutorial. was wondering can i substitute a large pan instead of a paellera? thank you again.

By: izang

izang — Mon, 12 Mar 2012 01:47:39 +0000

My husband has developing tastebuds, and is now willing to try different foods. We have tried a paella negra in a resto at The Fort, and he liked it. We are planning of trying to cook paella from your posts and pics. Question, can the local “malagkit na bilog” be used as a substitute for starters? Thanks.

By: Dragon (Melbourne)

Dragon (Melbourne) — Mon, 12 Mar 2012 00:13:38 +0000

@ Lee and Footloose: groooaaaannn…….

Happy Monday!