Paella

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Paella

Posted by GusMcRae

on 12/7 at 10:50 pm

I'm supposed to cook and deliver a lunch for a faveor to a family on Sunday.

I'm going to do a couple of pans of Paella (one for my family, and one for them).

I've done it a few times, but its been a couple of years.

Anyone have good tips for method, ingredients, etc.

At this point, I am rolling w/ paella pans, basmati rice, saffron threads, chorizo, pork, shrimp, mussels, clams, peas, parsley, lemon wedges...

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Posted by Dandy Lion

on 12/7 at 10:54 pm to GusMcRae

rabbit

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Posted by GusMcRae

on 12/7 at 10:55 pm to Dandy Lion

nice suggestion

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Posted by Librada on 12/8 at 7:25 am to GusMcRae

try to find u some pimientos. slice em real thin lengthwise. rouse's maybe, langenstiens probably

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Posted by gmrkr5

on 12/8 at 8:16 am to GusMcRae

I use bomba rice... Other than that I think you're good on ingredients.

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Posted by plawmac on 12/8 at 8:33 am to gmrkr5

quote:
pimientos

Dorignac's has them, and the are a great ingredient for paella.

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Posted by Dandy Lion

on 12/8 at 8:41 am to plawmac

quote:
pimientos

are for presentation. don´t go overboard, as paella is comprised of sublime flavors, and that will overpower them. mis dos céntimos.

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