First attempt at making paella. It was a fun challenge. Best part, is the social aspect of eating it. The process encourages everyone to participate on the preparations, and then, traditionally, you put the pan in the middle of the table and everyone eats from the pan, working towards the center.

This post is mostly about the pics. You don’t really need a recipe. But at the end of the pics, I’ll give you some pointers.


You can get the pans here: La Paella.

Get Bomba rice and real Spanish pimenton peppers, if possible. If not, roasted red peppers and a short grain rice will do.

Figure 1/2 cup rice per diner, and 4 cups of stock per cup of rice.

Cook over a hardwood fire if possible.

After browning the chicken, softening the veggies, you add the rice, stirring it to toast it a bit and spread it out in the pan. Then you add most of the stock all at once. No more stirring. Leave it. Just move the pan around to make sure the pan is evenly heated. Place shellfish on top of the rice.

You then adjust the heat to keep a steady simmer, aiming to have the rice become tender, absorb all the liquid and then just begin to crisp up on the bottom of the pan.

Remove from heat, cover with a towel for about 15 minutes. Then eat!


© 2009 ackdoc - Greg Hinson, MD 508/325-9981 Purchasing help RSS feed