Paella

[hammerman]

Plan to do a paella in the near future but my wife hates sea food.
I suppose i can do a chicken paella for her and a mixed one for me !

Any recipes ?

[poadster]

Try http://www.bbc.co.uk/food/recipes/database/pae lla_7100.shtml
and serve your wifes before you add the prawns & squid

[hammerman]

Many thanks for that but with total respect, i want to know how people on here have cooked paella.

I've looked through all the BBC and UKTV food web sites but there's nothing like hearing how "real" people have cooked their food.

So anyone ever cooked a paella....if so, how did you do it ?

[Donquixote]

The secret to a good paella, as with risotto, is to use a good stock. Whether it be chicken, fish or vegetable, the quality of the stock is paramount as the flavour is absorbed into the rice. I try to make my own stock if possible, but obviously this isn't always practical - I find 'Just Bouillon' stock cubes about the best readily available ones.
My recipe sweats plenty of onions in olive oil, then add garlic, and the rice. Let the rice fry gently for a minute until it looks glazed, and add a good glug of white wine, then the stock (I put a good pinch of saffron in the boiling stock, and leave it to infuse for 5 minutes before using). Any thing else you add is up to you... fresh peas towards the end are nice, and most seafood (prawns, cockles, mussels, fish) should be added towards the end as it requires minimal cooking. Obviously, if you use chicken, it should be added before the stock. Once the majority of the liquid has been absorbed, I like to finish the paella with fresh chopped tomatoes, and chopped parsley.

Wow, I've just realised i've written an essay...sorry! :os

[hammerman]

Thanks for that.....just one question, when you add the rice, do you add it cooked, part cooked or raw ???

Ta muchly

[filthiestfis]

ok....well I am from Gibraltar, near enough to spain and with similar customs and this is one way of making nn seafood paella and this is the way I make it right here in jolly old england! Here it goes and you must remember not to simmer paella:

1. Fry 1 green pepper, 1 red pepper & about 4 cloves of garlic until brown
2. Add 6/7 tablespoons chopped tomato until fried
3. Add 250g chicken breast and 250 g diced pork and fry these until cooked
4. Add 2 cups of rice (try rice pudding rice as this is used) and stir in. Also add 1 chicken stock cube dissolved in hot water, stir and season with salt and pepper. Add saffron strands.
5. Cook on medium for about 15 minutes regularly stirring to avoid rice sticking, then add 100 grams peas and 4 or 5 slices of chorizo (from a stick not thin sliced prepacked stuff!) and cook rice for a further 10 mins or so until soft but with a slight bite.

[Donquixote]

Hey, Hammerman!
You add the rice raw...as it gently fries in the oil, you will see it take on a slight shine/gloss (normally 2-3 minutes). This is when you add the liquids.
As a general rule, a risotto should be constantly stirred, and a paella should be left alone. So just leave it to simmer away and absorb all of those lovely flavours :o)

[mash]

I like chicken and chorizo paella.
Ensure you fry the rice for about a minute and when you add the stock let it boil strongly for 2-3 mins

[filthiestfis]

ah well everyone has a different take on it