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Started By
Message
Ever Cooked Paella?
Posted on 2/28/15 at 3:56 pm
Posted on 2/28/15 at 3:56 pm
I'm thinking about giving it a shot, but I don't have a pan. If I buy a cheap one, will it work? I don't want to spend more than $30 or so if it's not going to be something I'll use.
5
Posted on 2/28/15 at 4:02 pm to Stadium Rat
quote:
'm thinking about giving it a shot, but I don't have a pan. If I buy a cheap one, will it work? I don't want to spend more than $30 or so if it's not going to be something I'll use.
Yes, I used a pan I got at Wal Mart. I didn't skimp on the ingredients either. It came out more than fine.
This post was edited on 2/28/15 at 4:03 pm
Posted on 2/28/15 at 4:21 pm to REG861
quote:Did you get a crusty bottom? That's supposed to be the mark of a good one.
It came out more than fine.
Posted on 2/28/15 at 5:20 pm to Stadium Rat
quote:
quote:
It came out more than fine.
Did you get a crusty bottom? That's supposed to be the mark of a good one.
Yep. It takes a while to make but its worth it, not to mention lasts you all week.
Posted on 2/28/15 at 5:53 pm to Stadium Rat
One of my favorite things to make on my BGE. At the end I crank the heat a bit to help with the crust.
Posted on 2/28/15 at 5:57 pm to Dave Worth
I cook a couple a year on the egg. You can do it over any open flame though. If you can cook a jamb, and I know you can, you can make paella
You can get a pan for 30-50
You can get a pan for 30-50
This post was edited on 2/28/15 at 5:58 pm
Posted on 2/28/15 at 5:59 pm to REG861
Seems like it would be pretty tricky to cook rice without a cover.
Posted on 2/28/15 at 6:24 pm to Stadium Rat
I have nti don't like. It
Jambalaya is better
And seafood shouldn't be hidden with rice
Jambalaya is better
And seafood shouldn't be hidden with rice
Posted on 2/28/15 at 6:30 pm to runningTiger
Don't bother with a special pan. I make it fairly often and have used nonstick skillets, cast iron pans, etc all to great effect IF you use the proper rice. Bomba or calasparra is what you want. Ordinary long grain will not cook properly without a cover.
Besides the rice, I also need decent dried Spanish chorizo. To me, it's the key flavoring, along with saffron.
Besides the rice, I also need decent dried Spanish chorizo. To me, it's the key flavoring, along with saffron.
Posted on 2/28/15 at 6:33 pm to hungryone
I've made rice without a cover for years without probs
And it's been every type of rice
Just fill up pot with water inch or two over rice
Bring to a boil
Once boil reached time for 11 minutes
Let boil that entire time
Immediately move to cold water to rinse starch off
Heat and serve
Try it
Easy and works
And it's been every type of rice
Just fill up pot with water inch or two over rice
Bring to a boil
Once boil reached time for 11 minutes
Let boil that entire time
Immediately move to cold water to rinse starch off
Heat and serve
Try it
Easy and works
Posted on 2/28/15 at 6:35 pm to Stadium Rat
quote:
Seems like it would be pretty tricky to cook rice without a cover.
It isn't SR. I do my jams topless per the Prudhomme recipes in the Kitchen book. Turn out very well.
Posted on 2/28/15 at 6:36 pm to OTIS2
Cover less rice is much easier and quicker
And u never will burn rice on the pan
See my instructions
And u never will burn rice on the pan
See my instructions
Posted on 2/28/15 at 6:37 pm to runningTiger
^^I meant that ordinary long grain, cooked as a paella in a wide, flat pan with minimal water, will not properly hydrate without a cover. I was not implying that long grain couldn't be cooked using the free boil method.
Posted on 2/28/15 at 7:02 pm to runningTiger
quote:In my opinion, if it's got an inch or 2 of water that you remove after cooking, that is a cover, in essence.
I've made rice without a cover for years without probs
Posted on 2/28/15 at 7:24 pm to Stadium Rat
Yes, many a time.
Posted on 3/1/15 at 9:01 am to Stadium Rat
You will need bomba rice. its a spanish, short grain rice from valencia. a real paella is only made with bomba.
It will cook uncovered
This guy did an awesome write-up. its geared more toward ceramic cookers but you can adapt it for use over a standard pit like a weber or just a regular open flame
LINK
It will cook uncovered
This guy did an awesome write-up. its geared more toward ceramic cookers but you can adapt it for use over a standard pit like a weber or just a regular open flame
LINK
This post was edited on 3/1/15 at 9:06 am
Posted on 3/1/15 at 9:16 am to Stadium Rat
I tried once... about 15 years ago. Didn't like it as much as jambalaya. Maybe I did something wrong. Not gonna bother trying again.
Posted on 3/1/15 at 9:25 am to runningTiger
quote:
I've made rice without a cover for years without probs
And it's been every type of rice
Just fill up pot with water inch or two over rice
Bring to a boil
Once boil reached time for 11 minutes
Let boil that entire time
Immediately move to cold water to rinse starch off
Good for you, but that's not how you make paella
Posted on 3/1/15 at 9:28 am to TH03
quote:
Good for you, but that's not how you make paella
I dont know what you'd call that, but it aint paella
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