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Paella
Posted on 12/7/12 at 10:50 pm
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...
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...
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
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.
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.
Posted on 12/8/12 at 8:41 am to plawmac
quote:are for presentation. don´t go overboard, as paella is comprised of sublime flavors, and that will overpower them. mis dos céntimos.
pimientos
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