What's the secret to great paella?
May 8th 2010, 11:17 pm
#61
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Joined: Aug 2008
Location: On Top of the World
Posts: 17,507
Re: What's the secret to great paella?
I am from Valencia - I make sure I have some whenever I visit back!
IMO, the best one is with meat, not the seafood (which works best with fideua) or the mixed (over-rated). Chicken, rabbit and, if you can, snails.
If possible, use a wood fire. Also make sure when you chuck in the rice it makes little raised paths within the broth.
It is very important to leave the rice to rest when it's cooked, for 5-10 minutes. You just leave it aside and cover the paella pan with newspaper. Don't know why, but it makes it tastier.
The socarrat (aka burnt bit) is the best : )
Enjoy!
IMO, the best one is with meat, not the seafood (which works best with fideua) or the mixed (over-rated). Chicken, rabbit and, if you can, snails.
If possible, use a wood fire. Also make sure when you chuck in the rice it makes little raised paths within the broth.
It is very important to leave the rice to rest when it's cooked, for 5-10 minutes. You just leave it aside and cover the paella pan with newspaper. Don't know why, but it makes it tastier.
The socarrat (aka burnt bit) is the best : )
Enjoy!
Excess oil seems to make it heavy and stodgy, although a lot also depends on the type of rice.
Prefer the crispy base myself.
May 8th 2010, 11:47 pm
#62
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Joined: Sep 2007
Posts: 773
Re: What's the secret to great paella?
On this web site tell a few secrets for the original paella from Valencia, such as using rice as Senia, Bahia or Bomba, but not long-grain rice, because absorb less broth and are not as tasty, or the fire, as traditionally do, to be possible with dead branches of " llimera " or orange tree, because said " because of its rapid combustion and its characteristic aroma, which contributed to the final taste better "
http://lolovera50.wordpress.com/2009...de-la-parreta/
http://lolovera50.wordpress.com/2009...de-la-parreta/
May 11th 2010, 8:21 am
#63
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Joined: Jul 2008
Location: Up North (England)
Posts: 37
Re: What's the secret to great paella?
Socarrat is NOT meant to be one huge black lump that tastes fully burnt, but smaller, crispy bites, that got stuck to the pan.
Yes to the right type of rice, etc.
The strangest variation I heard is from a friend who told me in their family they added a dash of whisky to the broth (!).
It is very important to remember to have a snack while you are cooking it, that's part of the tradition - in my childhood, olives, crisps, little bits of longaniza or chorizo, and a porron of wine for the grown ups : )
Yes to the right type of rice, etc.
The strangest variation I heard is from a friend who told me in their family they added a dash of whisky to the broth (!).
It is very important to remember to have a snack while you are cooking it, that's part of the tradition - in my childhood, olives, crisps, little bits of longaniza or chorizo, and a porron of wine for the grown ups : )
May 11th 2010, 8:28 am
#64
Banned
Joined: Aug 2009
Posts: 5,008
Re: What's the secret to great paella?
Socarrat is NOT meant to be one huge black lump that tastes fully burnt, but smaller, crispy bites, that got stuck to the pan.
Yes to the right type of rice, etc.
The strangest variation I heard is from a friend who told me in their family they added a dash of whisky to the broth (!).
It is very important to remember to have a snack while you are cooking it, that's part of the tradition - in my childhood, olives, crisps, little bits of longaniza or chorizo, and a porron of wine for the grown ups : )
Yes to the right type of rice, etc.
The strangest variation I heard is from a friend who told me in their family they added a dash of whisky to the broth (!).
It is very important to remember to have a snack while you are cooking it, that's part of the tradition - in my childhood, olives, crisps, little bits of longaniza or chorizo, and a porron of wine for the grown ups : )
Could you please explain that to my wife...........
Hers has the big black lump and the consistency of putty.
Sep 1st 2010, 11:57 am
#65
BE Forum Addict
Joined: Jul 2009
Location: Valencia
Posts: 1,249
Re: What's the secret to great paella?
Im making my largest paella tomorrow for 8 people. Not a lot you may say but I have been used to making a 2 person one.
My question is how much rice should I use for each person plus a bit more?
In grams/kilos please.
Thanks.
My question is how much rice should I use for each person plus a bit more?
In grams/kilos please.
Thanks.
Sep 1st 2010, 2:53 pm
#66
Joined: Jun 2006
Location: Granada Costa
Posts: 10,899
Re: What's the secret to great paella?
Use the Bomba rice from Mercadona - expensive but the best and use 2:1 stock to rice.
You will just about get that into a 43cm pan
Sep 1st 2010, 3:05 pm
#67
BE Forum Addict
Joined: Jul 2009
Location: Valencia
Posts: 1,249
Re: What's the secret to great paella?
Thanks.Just the info I need.
