Is there a tastier, more beautiful way to feed a crowd than paella? The gorgeous Portuguese and Spanish staple comprises a mélange of shrimp, mussels, lobsters, chorizo, or whatever appropriate foods float your boat. It’s a wonderful fit for summertime, since lobsters are ubiquitous and the dish feels light. We reached out to superstar chef George Mendes, who recently helped us launch our Portuguese pantry (and whose piri-piri sauce we’re nuts about) for paella tips. Even if we can’t dine at Mendes’ New York City restaurant Aldea, we’ll be plating it on our Portugal-inspired tableware at home. (This recipe is an excellent starting point.)
1. The Paella Pan
“Choose a flat, even pan to cook the paella in,” suggests Mendes. “You don’t want one that has been treated carelessly , banged up and has uneven slopes and bumps, as that will cause uneven cooking.” If you’re in the market for a new pan, consider this beautiful copper Cataplana, intended especially for paella.
2. The Rice
Keep it simple. “Purchase the short grain bomba rice,” says Mendes. “This absorbs the most flavor.”
3. The Broth
“This is where all or most of the flavor is,” advises Mendes. “So take great care in making a delicious broth to start. Whatever ingredients you add to the paella while it cooks will just make it even better!”
4. Ingredients
The “think seasonally” advice still works with this dish. “Cook a paella reflecting what’s in season at the moment or available fresh at your local market,” says Mendes. This applies to fish, meat and vegetables.
5. Patience
As is true of risotto, patience is key. “Let the paella cook,” says Mendes. “Let the rice absorb the broth naturally and don’t mix it too much, if at all!” Additionally, this is one dish for which a bit of burned rice is something you want. “You want the crisp / slightly burnt soccarat to form on the bottom of the pan,” says Mendes. If you see it, you’ve done something right.
8 comments
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Can you re-warm leftover paella?
One additional flourish to the paella; when adding the rice, place it in as a “sign of the cross”, even if you are not religious. It’s so Valencian!
A pan designed for cooking paella is called a “Paellera”, not a paella pan.
I’ve been cooking paellas for decades, so here is a tip from me. A lot of people make the mistake of throwing too many ingredients into the dish. Keep it simple. I usually limit the protein ingredients to two – rabbit and snails, chicken and chorizo, seafood (shellfish) with green beans, etc. Of course, the beauty of making a paella is you can make it your own, so have fun and mix ingredients based on the season, what you have available, and your own cravings.
The etymology of words fascinates me. If you take the “t” out of “patella” (better known as “kneecap”), you get paella. Both stemming from Latin word for shallow dish.
Paella means Pan , so by saying a Paella Pan , its like saying Pan Pan . I am a song writer , I might write a song about Pan Pan . No matter what it’s called , it is the most fun thing to have a Paella Party , So I think I want to write a song called Pan Pan so that some dancing can be done at that event . We all need to dance more , says this mujer woman .
Hello, I’m Portuguese and I live in Portugal. Paella is a traditional recipe from a Spanish region called Valencia and is cooked in a large, wide skillet. Cataplana is a traditional pan where several traditional recipes of the southern region of Portugal called Algarve are made. In the cataplana is cooked several recipes from fish, meat and seafood. I hope I have clarified the difference between a Cataplana and a Paella
Thank you
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