Page 1
Page 1
Started By
Message
locked post

Paella

Posted on 12/7/12 at 10:50 pm
Posted by GusMcRae
Deep in the heart...
Member since Oct 2008
3223 posts
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...
Posted by Dandy Lion
Member since Feb 2010
50248 posts
Posted on 12/7/12 at 10:54 pm to
rabbit
Posted by GusMcRae
Deep in the heart...
Member since Oct 2008
3223 posts
Posted on 12/7/12 at 10:55 pm to
nice suggestion
Posted by Librada
northshore
Member since Dec 2011
61 posts
Posted on 12/8/12 at 7:25 am to
try to find u some pimientos. slice em real thin lengthwise. rouse's maybe, langenstiens probably
Posted by gmrkr5
NC
Member since Jul 2009
14886 posts
Posted on 12/8/12 at 8:16 am to
I use bomba rice... Other than that I think you're good on ingredients.
Posted by plawmac
Member since Dec 2007
3210 posts
Posted on 12/8/12 at 8:33 am to
quote:

pimientos

Dorignac's has them, and the are a great ingredient for paella.
Posted by Dandy Lion
Member since Feb 2010
50248 posts
Posted on 12/8/12 at 8:41 am to
quote:

pimientos
are for presentation. don´t go overboard, as paella is comprised of sublime flavors, and that will overpower them. mis dos céntimos.
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram