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Gary
Social climber
Desolation Basin, Calif.
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Sep 26, 2013 - 10:11am PT
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Looks great! I've never been able to make a good paella for some reason.
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maldaly
Trad climber
Boulder, CO
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Sep 26, 2013 - 01:20pm PT
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Gary,
Here's the best recipe for paella I've found:
http://www.tienda.com/recipes/paellamixta.html
Notes:
You don't need a paella pan if you have a big iron skillet. Do not use a non-stick pan. The best part of paella is a crust, or socorat, that forms on the bottom of the pan. Paella pans are cheap so buy one if all you have is non-stick.
Use real calaspara rice. Don't try to fake it with Aborrio or long grain rice. Bomba and "Paella" rice are available at Whole Foods and Sur la Table.
Use Spanish choriso. IT has a very different flavor than Mexican choriso. The choriso the make at Whole Foods is a Spanish version and works well.
Jamon Serrano is hard to find in the US. I've used the speck from the whole foods deli with good results.
Spanish Smoked Paprika is key. Don't use the tasteless stuff that is commonly available. Whole Foods carries the Spanish Pimentón la Vera.
Lobster tails add a nice touch and great optics. I buy the frozen ones from Sprouts markets because they are cheap.
Roasted Piquillo Peppers are great but the regualar roasted red peppers you can find in the Italian section of markets work great. Or, if a Whole Foods near you has a deli bar, the roasted red peppers there are perfect.
Good luck and post up some photos when you're done.
Mal
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Gary
Social climber
Desolation Basin, Calif.
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Sep 26, 2013 - 01:27pm PT
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Thanks, Mal. Hopefully I can try that this weekend.
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maldaly
Trad climber
Boulder, CO
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Sep 26, 2013 - 01:39pm PT
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Gary,
One thing I forgot:
The recipe calls for strong Chicken Broth. To amp it up, pour in 1-2 small bottles of clam juice. Mmmmm.
Mal
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 26, 2013 - 01:51pm PT
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Wow Mal, did you just dis everyone's food except you and Nature's?
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Ghost
climber
A long way from where I started
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Sep 26, 2013 - 02:04pm PT
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Wow Mal, did you just dis everyone's food except you and Nature's?
And if so, we've got a problem, cuz there's no way Nature would eat Mal's food (there's all kinds of chicken and sausage in that paella). I'm confused.
And hungry -- that paella does look tasty.
And also sorry there were no cameras in action Tuesday night when we fed some of the Seattle ST crew who had come over to make fun of me for being old. It was a fine feast.
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Brandon-
climber
The Granite State.
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Sep 27, 2013 - 09:48am PT
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Not sure if it'll be worthy of the term 'food porn', but I've got a hot date at a Nepalese restaurant tonight.
Never eaten Nepalese/Himalayan food before, pretty stoked.
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lepton
Social climber
Gabacholandia, USA
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Paella Schmaella!!! Big pan full of boiled rice and sea critters: big deal.
Look at what's happening in Merced. All made from soil and sunshine! Yosemite is the gateway to Merced, ya know.
Persian Pumpkin Kuitereh with soft, piping hot Roti
Autumn veggies...cabbage, red potatoes, chiles and carrots braised in butter and tomato topped with pan seared turkey thigh and spice.
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anita514
Gym climber
Great White North
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nakaochi before:
and after:
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Bluelens
climber
Pasadena, CA
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Made this recipe from HoppingRabbitFarm website, thanks Hopping Rabbit for the Facelift produce fundraiser for YCA.
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Bluelens
climber
Pasadena, CA
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Cold morning breakfast ritual.
Buttermilk is the secret. Joy of Cooking buckwheat pancake recipe. I stash the leftovers in ziplocs. Freeze or fridge. I cook a pound of Wellshire Farms thick sliced bacon on sheet pans in the oven. Store in a ziploc.
Reheat in toaster oven. Post a half slice of cooked bacon atop one of yer cakes in the toaster oven. Place yer plate atop the toaster oven to get warm. Warm yer maple syrup in its glass bottle in an inch of water in a little pot on the stove.
Later use the warm water to wash the plate. Off to work!
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MisterE
climber
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Wow Mal, did you just dis everyone's food except you and Nature's?
Nah, just the Paella wanna-be's apparently.
LOL.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Oct 13, 2013 - 12:03pm PT
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Sunday morning breakfast at Mom's was special.
Evel skeevers. Cranberry/sausage cornbread surprise. Cordon bleu trout for brunch.
I loved to watch Harrison cook at Facelift. He's one great camping chef.
Here's my frittata.
Lepton, there is no gateway here, lately.
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Bluelens
climber
Pasadena, CA
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Oct 28, 2013 - 08:53pm PT
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Savory bread pudding with kale, gruyere, onion, bacon and shallot
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Oct 31, 2013 - 04:49pm PT
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I like goobers with my fries and Happy Burger.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Oct 31, 2013 - 04:57pm PT
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Persian, for Lepton.
I wish I had a picture of the meal I came home to last night.
I'm still full.....
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Ghost
climber
A long way from where I started
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Nov 17, 2013 - 05:27pm PT
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For Survival -- beautiful November afternoon, and the egg is enjoying the sun in its new nest.
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Lanthade
climber
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Nov 17, 2013 - 06:43pm PT
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2nd through 4th pies I've ever made. Pecan, Pumpkin, Apple.
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Ghost
climber
A long way from where I started
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Nov 18, 2013 - 05:02pm PT
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NutAgain!
Trad climber
South Pasadena, CA
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Nov 18, 2013 - 05:46pm PT
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I'm going to have to go old-school and use words rather than pictures.
Juicy quinoa seeds are bursting in my mouth, bathed in a mixture of pan-glazed celery and carrots, arugula, spinach, and sun-dried tomato chicken sausage bits. A hint of sesame oil brings it all together. I am just swallowing the last satisfying bits from my second large bowlful, feeling pleasantly full, but without the bowling ball in my gut that would accompany a similar volume of pasta.
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