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GusMcRae 
LSU Fan
Deep in the heart...
Member since Oct 2008
167 posts
| Paella (Posted on 12/7/12 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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Dandy Lion 
Gonzaga Fan
Bruddalandia + Curry Mao Mao, buuuf
Member since Feb 2010
17755 posts
| re: Paella (Posted on 12/7/12 at 10:54 pm to GusMcRae)
rabbit
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GusMcRae
LSU Fan
Deep in the heart...
Member since Oct 2008
167 posts
| re: Paella (Posted on 12/7/12 at 10:55 pm to Dandy Lion)
nice suggestion
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Librada
northshore
Member since Dec 2011
57 posts
| re: Paella (Posted on 12/8/12 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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gmrkr5
LSU Fan
BR
Member since Jul 2009
5425 posts
 Online
| re: Paella (Posted on 12/8/12 at 8:16 am to GusMcRae)
I use bomba rice... Other than that I think you're good on ingredients.
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plawmac
Member since Dec 2007
2871 posts
| re: Paella (Posted on 12/8/12 at 8:33 am to gmrkr5)
quote:
pimientos
Dorignac's has them, and the are a great ingredient for paella.
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Dandy Lion
Gonzaga Fan
Bruddalandia + Curry Mao Mao, buuuf
Member since Feb 2010
17755 posts
| re: Paella (Posted on 12/8/12 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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