Any recipes for paella?

Question

I was watching a clip on Spain and they seem to be known for their paella and bull fighting. It was all very interesting to watch. Does anyone have any good recipes for paella or know of any sites I can possibly get some? I've never had it and am interesting in trying to make it. Thanks ahead of time for your help.

Ciao!!

Answer 1

Hola;

Paella is so tasty and it can be made with so many different ingredients. I eat it whenever I am on holiday. I have not cooked it though. I had the best paella with shrimp in it while I was in Cuba! Click Here for Recipes. link text

Gracias. Se mira delicioso. - UTStorm, Oct 12, 2010

This does not look like paella rice to me! I will try it all the same, in Spain you would never get that amount of fish to rice, it's a recipe for stretching basics. - annierats, Aug 26, 2013

Answer 2

Yes I certainly have - living here in Spain I have learnt to perfect it! No time to write it out at the moment - but watch this space! Will get to it as soon as possible. Promise!

Thank you. I'm a patient man. - UTStorm, Oct 12, 2010

Answer 3

Hola! I'm from Barcelona, we usually make seafood paella in here.
Here you have the recipe I always follow: http://www.tasteofsundays.com/blog/ultimate-paella-recipe/ I hope it helps! Buen provecho!

Answer 4

Basically, peasant cooking, made with what you have.

The rice should be rounded, as in the type used for cooking rice pudding, not basmati or Uncle Ben. Cook everything very very slowly! The rice should soften and take on the flavour of the other ingredients..

The yellow colour comes from adding saffron, the crucial ingredient. It's very expensive, made fom the stamens of teh evening crocus and is woth more than gold per gramme. It adds a very special flavour, (we use it in Sweden for Lucia-bullar!)

You can then add seafood, shellfish, left-over chicken, a bit of bacon, onion, paprika, whatever you have! It's good.

At best it becomes delicious.

At worst you will be charged tourist price for inferior product. The coluring can cheaply be achieved by other means, without the flavour of saffron.

I shelled out for saffron after making paella a couple of times using turmeric. Call me a Philistine, but I was happier with the turmeric. - AnnRon, Aug 26, 2013

Philistine. Paella is not paella without saffron. - gringojrf, Aug 26, 2013

:>) I didn't put snails in it either. When I fed the turmeric version to guests, I called it rice and stuff. - AnnRon, Aug 27, 2013

Answer 5

I've made my own version a few times, and it seems to go down well. It's hardly traditional (I'm British), but it's pretty easy to do:

1/ Fry some chopped chorizo in a little oil - but not for too long, or you'll burn it.

2/ In a big pan, add 500g of rice and about a pint or so of stock (I use chicken or fish) - you can get special paella rice and it's not too expensive, but arborio rice is supposed to work very well if you can't get it.

3/ Bring the rice to the boil, then add the chorizo and whatever you feel like adding - I usually put in a seafood mix of prawns, squid rings and mussel meat, but it's up to you - the beauty of paella is that there are so many options depending on your own tastes.

4/ Turn down the heat and simmer for about half an hour, stirring as often as you can - you can add more stock if you need it. The important thing is to keep the dish moist.

That's it - not exactly classic, but it tastes good. And it freezes quite well, so you can save some for another day!

Answer 6

This is from youtube. I have not made his paella but I have tried several of his other recipes and they are delicious. He has about 100 youtube videos. Watch a few one lazy afternoon. He is great.

Chucheman Paella

My favorites are the tripa and the mantarraya al disco. But I am dying to try the brisket.