JLFS

Wow, you are very knowledgeable, I did not know that, hang head in shame Does this apply to other crusty bits?

JLFS

The secret is drawing the line between "socarrat" and burned to buggery...

Mission accomplished, learned new word.
Used new word.

cricketman

Dont be American, use "burnt to buggery"

pete_l

The secret to a good paella, like the secret to any good food is surprisingly simple. Get someone else to cook it for you.
From what I've been told paella is really a case of bung in whatever is to hand. In some places that's fish, in others it might be lamb or pork or goat or rabbit or chicken - whatever you have lying around. Obviously some combinations may work better than others, but that will depend on the tastes and biases ("mmm, this paella is delicious - just like my sainted mother used to make it") of the eater, there's no right or wrong way to do it, and recipe books or celebrity chefs who say you have got to do it just like I told you are, basically, full of it (not paella, that is!).
Now, I know that's not particularly helpful, but it's a peasant dish and is therefore just "a handful of this, a bit of that ..." just the same as a risotto or pilau rice

JLFS

I seem to be losing my command of English........

BTW, my wife knew what socarrat means, and knows how to implement it, we have socarrat curry, boiled potatoes, mash, stew and even soup.


I love beans socarrat on toast..........

angiescarr

I might try that!
As a kid my family were quite 'good life' so we got shrimps and winkles and mussels from the east coast of England. The only thing I really liked from those were shrimps. Brown ones, peeled and on buttered toast, Yumm! But I don't like anything with gritty or gooey bits. The tinned razor clams have a long white meaty bit which chops up nicely If you don't like the other 'bits' you can chop them off!

jackytoo

One of the chiringuitos close by does a paella negra, very popular with northen spanish as they always seem to be ordering it! never tried it. It is the ink from the Squid which colours it.

I think Pete is correct, most spanish aren't fussy about it. They sell packs in the freezer section just to pop in and I have seen younger spanish buy it. Seems many restaurants don't know how to cook it either, had some awful ones.

Splatt

I thought using stock was compulsory! If you have time, best to make your own from all the fishy leftover bits and shells, boiled up with a bit of bay, parsley and seasoning (maybe some white wine too).
And if anyone hasn't tried it I can't recommend Parika Ahumado strongly enough: forget the dulce and picante, the ahumado has a powerful taste all on it's own. Not just for paella, I use it in stews and as a seasoning too.

Roll on lunchtime...

agoreira

Knowledgeable??? Nooo, not really, just read a lot of Spanish stuff, some of it sticks (like socarrat!) but most of it doesn´t! I enjoy cooking, so must have read it somewhere.

agoreira

I should hope so! Women know these things! Burning things, that is!

agoreira

Agree, and it doesn't have to be 100% authentic, it's what you like at the end of the day. I always regard a recipe as a loose set of guidelines, something to modify, not necessarily something to follow religiously. Leave some bits out if they don't appeal, throw in a few that do.

paintermujer

Got to say the burnt bit is my favourite.

I love to dig deep and start scraping.

cricketman

Yes it is an important dish at least in the North of Spain. When I first visited my OH in Asturias that was the first thing her mum made me, squid in its own ink with rice. It looked like an exploded alien swimming in engine oil and I knew nothing about Spanish food at the time. However, it was delicious!

Ever since then I've always looked at things that I used to think were strange and disgusting and wanted to eat them.

Btw I love navajas too, fresh though, fried with garlic with squeezed lemon on them. You cant really get them down on the Costas as they are from Galicia. Whenever I've ordered them down here they have tasted bitter.

vauxhallmonterey

Ok, sit back and relax, unashamedly the best you'll eat, and has won accolades from Argintinia, UK, New Zealand and Spain. Also, not confined to the boring original. Get a paella pan, a weber or outside wood fire, good friends and lots of drinking wine - no toffee nosed stuff. Feeds 6 - 10.
Keep your modesty hat nearby for when you serve. Drop some oil in your medium heated pan and fry off 2 chopped onions, a green and red chopped bell pepper, 3 - 4 chopped chorizo sausages, chilli flakes to suit your taste, about 15-20 cocktail sausages, and about 6 - 10 chicken drumsticks. (the drumsticks can be grilled on the open fire, season with salt, pepper and paprika)Set the done chicken and cocktail sausages aside. Into the pan drop 2-3 cups of rice, fry off quickly to absorb the oils, and then add about a pint of hot chicken or vegetable stock. Parcook the rice, stirring about now and then. About 7 mins from ready add 800gms of cubed white fish and a cup or two of frozen peas. Cover with the weber lid for 5 mins, then add calamari rings, 16 half shell mussels, about 16 prawns, a handful of black olives.Cover again for about three to 5 mins until prawns turn pink. (Place the prawns, olives and mussells decoratively about the dish). Add the chicken pieces like the spokes of a wheel and drop the cocktail sausages in between. Squeeze some lemon juice over and finish with a spray of mixed herbs. Set in the middle of the table and serve with a breakable bread and salad. Sit back and accept the compliments gracefully.

jackytoo

That one sounds good, wouldn't like to have to buy and cook it though

Just saw this when I was going to read finance!


http://www.eleconomista.es/nutricion...la-paella.html