Well, I FINALLY did it! My sister and I made our very first Paella solo without Mom supervising and it was good! Still learning, and of course then comes the perfecting... soon we'll be going solo- but its cool that we're learning! I'm very proud of us! I just wanted to share! When I figure it out I'll post a picture!
So cheers everyone! Another milestone reached! :cheers:
Siguiendo mi propio Camino de Santiago
Posts: 387 | Location: Madrid | Registered: 19 October 2002
Chica- hopefully by Sep./Oct! Then I'll get some MAJOR cooking lessons from my Great Aunt! mmmmmm!!!!!! I'll let you know when the official countdown begins!
Siguiendo mi propio Camino de Santiago
Posts: 387 | Location: Madrid | Registered: 19 October 2002
OK Jer, Now that you have teased us with the pic, you have to post the recipe. I know putting in "love" and the "spanish way" can't be bought in a store, but pllleeeeease, give us the/a recipe! Yummmmm!
Posts: 331 | Location: San Diego | Registered: 14 December 2002
Now that is a beautiful Paella! Ena is the Queen of Paellas! I'm going to print the picture and show it to Bookman so he can get green with envy! :jeje:
Please, Jer ask your wonderful Ena and Carmen to post their recipe and their presentation technique! :ks:
p.d. With a cook like that, it's a shame to go on a diet!
Posts: 697 | Location: Florida | Registered: 24 August 2001
I can never seem to get the bomba rice to cook to the right consistency. It's so much better when it's a little al dente, but mine always turns out mooshy. Anyone have any ideas for me to try?
When I make paella over my stovetop, I always let it finish in the oven to avoid having the Valencian rice get too soft. While there is about half the liquid in the mixture, I put the paella in a clay paella pot and put it in the oven at Warm temp setting and let it set for about an hour. The rice comes out firm but not too hard. Anyway it seems to work for me.
Now when I cook it in the beach, I usually let it get a bit mushy, with the tang of the sea air, the ca�itas and Sangr�a, you tend to forget that the rice is a bit mushy. The real reason it gets mushy is that my husband does not use water with the rice, he uses beer only, and the rascal keeps adding it when my back is turned! It gives the mariscos a real kick!
Martine game me a really good Paella recipe, I will e-mail her to see if she will post it here! :cheers:
Posts: 697 | Location: Florida | Registered: 24 August 2001
I was listening to NPR this afternoon and heard this lady talking about paella. She was so enthusiastic about it that I found her recipe here online http://www.splendidtable.org/recipes/main_paella.shtml . Sounds good, no?
Posts: 232 | Location: Seattle, WA, USA | Registered: 03 June 2001
Carmen, glad you liked the recipe. My paella never gets mushy. I have to admit that in my case it is often the opposit: my paella happens sometimes to stick a bit at the bottom of the pan. I always add the double of the rice in liquid in the order of: 1 cup of rice + 2 cups and even a little bit more of liquid. I never tried paella with beer. What kind of beer do you use, Carmen?
In a few days we will be off to Spain and I thought to take my paella pan with me. It would be the perfect place to make a paella with the "real ingredients". Unfortunately we will have an electric stove. Bummer but there are restaurants enough
Martine
Posts: 69 | Location: Belgium | Registered: 18 December 2002
In regards to your question about beers, I use whatever is in the refrigerator usually Bud or Heineken.
I think that it is better than using vino blanco. But that's my personal taste. I also make Arroz con Pollo, the same way with Valencian rice and beer.
:cheers:
Posts: 697 | Location: Florida | Registered: 24 August 2001
Hey Marmaid, I'm not sure but I think bomba rice needs 3 cups of water for each cup of rice. Normal Spanish rice needs only two, if it's more than 2 it should tell it in the pack. Calasparra rice needs also 3. I also add a little bit more because of the evaporation, but you have to take care also of the vegetables you add, because some of them give extra water. Normally, the rice will be OK after 20' cooking. You must taste it to see when it's OK. Also you must have in mind that you must let it 5' resting before eating and it'll finish of cooking in this time because of the hot of the paellera. If you mix the rice with the sofrito in the paellera before adding the water then the rice stuck to the bottom will be toasted, it's called socarrat, and we really like it at home. Sorry Booklady, but I cannot believe that beer makes any good to the paella , of course wine would be worse...
Posts: 153 | Location: Madrid (Spain) | Registered: 10 June 2003
Paella mix perfectly with Cava/Champagne or white/ros� wine but served in a glass. I've never tried a paella cooked with those drinks or with beer... sounds strange, although maybe I should give it a try. Has anyone mentioned that when you let the paella rest it's better if it's covered with a cloth?
Posts: 46 | Location: Madrid | Registered: 30 May 2003
Still learning, and of course then comes the perfecting... soon we'll be going solo- but its cool that we're learning! I'm very proud of us! I just wanted to share! 
When I figure it out I'll post a picture!
- rent or buy a cell phone from me for your stay in spain, more info at 
- already have a cell phone, get a spanish SIM card for it at 
but there are restaurants enough 
, of course wine would be worse...
