9
votes
Accepted
Is Calrose rice a decent choice for paella?
Some will say no, some will say yes. I'm in the yes camp.
If you want to make paella, and that's the only rice you have on hand, don't let anyone stop you.
Use this as a learning experience.
Be ...
- 20.5k
5
votes
Accepted
Should I season my paellera?
It's not a matter of "should". It's just not really possible to keep a paella pan seasoned the way one imagines seasoning on a carbon steel or cast iron pan.
Two properties of cooking kills ...
- 449
5
votes
Should I season my paellera?
You certainly should season it, else cooking in it will make it rust. Also, your iron intake will rise rapidly if it's not seasoned, which can become a problem if you're eating too frequently from it. ...
- 136k
3
votes
Is Calrose rice a decent choice for paella?
Calrose rice is a medium grain rice, it will probably work okay but it won't really have the right texture. If you are in the US there shouldn't be any problem finding short grain Arborio rice, which ...
- 75.4k
2
votes
Accepted
How can I achieve an even heat across a large paella pan?
The method I use is to start the paella pan on the middle of the biggest burner, then once the rice and liquid is in I move the pan over the burner every 2 minutes to make sure it cooks evenly. For ...
- 75.4k
2
votes
How can I achieve an even heat across a large paella pan?
The oven can work, however, if you have the option, I would suggest outdoors over fire. Paella is a festive occasion, and this adds to the spectacle. For your 20 inch pan, you could construct a ...
- 73.8k
2
votes
Accepted
How can I achieve a good socarrat with paella cooked in the oven?
Putting the pan on the burner will deliver too much heat in too little time - aka a burnt layer.
You want constant heat from the bottom during the whole cooking time. In an oven, your pizza stone is ...
- 58.5k
2
votes
Rice for paella
Arboria is the worst rice to use in my experience - it takes much longer to cook and the starch content is too high. I can't buy Spanish rice where I live but any normal short grain should be OK. I ...
- 21
2
votes
How much Saffron to use?
Take it from an old burned-out hotel chef of 40 years...You are going to have to use trial and error until you have mastered this spice or any other spice.
Heat the liquid you are using, add an ...
- 21
1
vote
How much Saffron to use?
I'm going to disagree with the other answers a bit, and say you can have a recipe, a good recipe, that asks for a lot of saffron. Whether that's a recipe (or a flavor) you like is a different story, ...
- 11.8k
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