Let's talk Paella

[Hirsute]

With the weather finally approaching something resembling summer, my thoughts are turning to paella. Time to grab a paella pan and fire up the grill!

Who has a good recipe or cookbook recommendation? Also, any recommendation on the best pan size to use on a 22" Weber?

 

[Norio]

I love paella. I was first inspired to buy a paella pan by this article in Fine Cooking magazine. The recipe is great, and the cooking tips are very helpful. I also like the book Paella! Spectacular Rice Dishes From Spain by Penelope Casas. The book's recipe for Chicken Pepitoria Paella is one of my favorites.

I have an 18" enameled steel pan that works nicely on my Weber kettle. The handles actually extend beyond the edges of the grill, so the pan balances on the two handles.

 

[JoshuaNY]

I love me some Paella. I have never made it at home, I get mine on the outside. I will be anxiously following this thread.

 

[Sullybob]

Paella is on my list of things to cook this summer, I've only made it once before so I'm hoping that we get some good recommendations.

 

[Alacrity59]

I love the Idea.

 

[JoshuaNY]

My parents just came back from Turkey and got me some Persian Saffron. So Paella will definitely be on the menu soon.
I dont really want to go out and get a Paella pan, do you suppose my cast iron would work?

 

[Hirsute]

My parents just came back from Turkey and got me some Persian Saffron. So Paella will definitely be on the menu soon.
I dont really want to go out and get a Paella pan, do you suppose my cast iron would work?

From what I've read, you can use cast iron but it may not be great. The traditional paella pan is very thin carbon steel so it responds quickly to temperature changes. The cast iron will likely retain too much heat and could result in burned rice. A better option might be a stainless skillet if you have one. With that said, I'd probably still try it--I bet you could still make a pretty decent paella in cast iron.

 

[NJBob]

SWMBO found a "complete" paella kit at Tienda -http://www.tienda.com/paella/paella_kits.html?CMP=KNC-Google. They include everything but the meat/fish including a stainmless steel pan, rice, saffron, olive oil as well as instructions. We have used it many times now with excellent results.

 

[TonyH]

Paella is on my list of things to cook this summer, I've only made it once before so I'm hoping that we get some good recommendations.

I've only made it once also. It was a rabbit paella that we made at CIA, and I was nursing the kind of hangover that Scandinavian countries immortalize in song. The paella was good though.

 

[Basil]

having a wife that is part Spanish is great when paella is one of my favorite dishes.

We make it about once a month and have a pretty big cast iron pan that we cook in. As for the recipe ill have to ask her, we cook together but I'm just the helper when it comes down to it.

Lots of seafood is my favorite, muscles and shrimp and scallops ... mm add chicken with chorizo and you got a great one too.


Lol my mouth is watering just talking out it. The best paella ive ever had was last month when we went for our honeymoon in Barcelona. We went to this little restaurant on the beach thats been there since 1880 and i made us go back every night for paella and sangria!

 

[Hirsute]

OK gents, it's been a year now, so time to revive this thread. Last year I bought a 15" carbon steel paella pan and I've had lots of fun making paella (although I was remiss in updating this thread with my progress). Now that the weather is improving again, it's time for more paella.

The basic approach is quite easy. Full chimney of briquettes. Then, once they're ready, put the pan on. Add some olive olive, and then saute chicken or rabbit or anything that you generally want to sear and then cook. Once browned, move to the edges. Saute the sofrito (peppers, onions, tomatoes, garlic) next. When aromatic, I usually add chorizo and saute a bit longer. Then add the bomba rice and saute while stirring (similar to sauteing arborio before you add liquid for a risotto). Then add stock, beans and vegetables, and stir. Then you leave alone and don't stir, while you wait for the stock to absorb. Add piquillo peppers over the top. Then wait while the stock absorbs (20 minutes or so). About 5 minutes before the end, add shrimp, steamer clams, mussels etc. Serve in the dish, and don't forget to scoop deep for the carmelized/burned socarrat.

Here are a couple of pics from last year's endeavors...

 

[jbaca]

I bought a 14 inch mauviel frypan one intention for doing so is cooking a paella on my Weber gasser I'm thinking of using a throw away pan filled w/charcoal under to create some wood smoke flavor. I'm glad this thread came along this is going to be a great discussion. Along with some wood chips of course!

 

[Desertlifter]

+1 on Hirsute's bit, with a couple of additional ideas:

Instead of Chorizo, use Longaniza, particularly if you can find a variety with a bit of nutmeg.

If you lack a "real" paella pan, a wok will do in a pinch. Not as well, but it does the job.

 

[jbaca]

Which rice Bomba?

 

[Hirsute]

Yes, definitely bomba. Arborio can sub in a pinch.

Also, I forgot to mention adding pimenton and saffron when you add the broth.

 

[ackvil]

Looks delicious. My favorite is the seafood version that you can find here.

 

[jbaca]

I went to a store down in Harbor City in Los Angeles they have a nice variety of meats and foods of Spain. They make cured meats sausages yum. Got my paella ingredients!
a Spanish Deli http://www.laespanolameats.com/mm5/...ad849c8625f19ee467&Screen=MAIN&Store_Code=LEM

 

[Hirsute]

I went to a store down in Harbor City in Los Angeles they have a nice variety of meats and foods of Spain. They make cured meats sausages yum. Got my paella ingredients!
a Spanish Deli http://www.laespanolameats.com/mm5/...ad849c8625f19ee467&Screen=MAIN&Store_Code=LEM

Nice! That place looks awesome!

 

[mdc]

I've found that homemade stock makes all the difference in the paella.

 

[Lamboy]

I love me some paella