2 years, 1 month ago
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What is the best way to make the Spanish paella?
I love Spanish dishes, I have tried to make the potato tortilla and the paella, but I always end up over cooking my rice when preparing the paella. The Spanish people always use a kind of wide pan-like pot to cook this dish, and it comes out just fine. I don’t use the pan, but I believe the food should not be dependent on the pot used. Can anyone tell me the best method to use in cooking the Spanish paella?
http://econommia.com/wp-content/uploads/2008/08/paella-de-marisco.jpg
http://a3.twimg.com/profile_images/508087423/paella_normal.jpg
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M$1 Answer
Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit.
Here are some useful tips
--quote----
Pay attention to your broth, this is the soul of the paella make it rich and flavorful with fish or chicken stock, shrimp shells and seasonings (including bouillon cubes if you need the flavors strengthened).
Firm and absorbent rice is the watchword. Spaniards always use short-grained rice, such as Bomba or Calasparra as it absorbs lots of rich of broth with each grain remaining distinct.
Use real Spanish saffron.
The fire must be very hot to start with, the heat being continually reduced during cooking. Ideally it should be prepared on a wood or charcoal fire
---end quote----
Nice Paella recipes are available through the source website.
Here are some useful tips
--quote----
Pay attention to your broth, this is the soul of the paella make it rich and flavorful with fish or chicken stock, shrimp shells and seasonings (including bouillon cubes if you need the flavors strengthened).
Firm and absorbent rice is the watchword. Spaniards always use short-grained rice, such as Bomba or Calasparra as it absorbs lots of rich of broth with each grain remaining distinct.
Use real Spanish saffron.
The fire must be very hot to start with, the heat being continually reduced during cooking. Ideally it should be prepared on a wood or charcoal fire
---end quote----
Nice Paella recipes are available through the source website.
images:
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