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GusMcRae
LSU Fan
Deep in the heart...
Member since Oct 2008
376 posts

Paella

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...


Dandy Lion
Georgia Fan
Regnum Asturorum
Member since Feb 2010
35340 posts

re: Paella
rabbit


GusMcRae
LSU Fan
Deep in the heart...
Member since Oct 2008
376 posts

re: Paella
nice suggestion


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Librada
northshore
Member since Dec 2011
61 posts

re: Paella
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
10686 posts
Online

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


plawmac
Member since Dec 2007
3210 posts

re: Paella
quote:

pimientos

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


Dandy Lion
Georgia Fan
Regnum Asturorum
Member since Feb 2010
35340 posts

re: Paella
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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