Thursday, March 6, 2014
Let's continue our Spanish Seafood series. Today's dish is so famous and infamous that it's almost scary to write about. I am talking about Paella. There seem to be two extremes when it comes to Paella makers: those who think that Paella can come out of a box and those who think that unless you've got yourself a huge paella pan, wood fire, and bomba rice, it's not the real deal. But whether or not you meet all the requirements to qualify for an authentic paella in Valencia, you can use the techniques from good paella to make a lovely dish indoors, with a regular skillet, and risotto type rice if bomba is hard to find. To me what makes a good paella is between a fluffy pilaf and a creamy risotto and it needs that awesome crust underneath that your guests will fight over. To help keep family peace and harmony, I like to use a pan with the biggest bottom that I have in my kitchen. The bigger the surface area, the more crust per serving. Feel free to improvise with seafood and vegetables -- that's what makes paella so fun.
roasted artichokes, but that's optional. Cover the pan and let sit for 5-10 minutes before serving.
Posted by Helen Rennie at 4:08 PM