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19

'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose. These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a ...


9

I don't like the recipe much. First of all, paella is a one pan dish, normally. That is, all ingredients are cooked in the same pan (paella) and in sequence. This means that all the flavors are stacked one on top of the other. Second, if you are going to use saffron, the most expensive spice in the world, hold down on any other spices. In particular, most ...


8

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 warned that the rice might be stickier than other type or rice, especially paella rice, so be careful about the amount of liquid used. Rinse the rice thoroughly ...


8

A grain of rice consists of a starchy wrapping around a core of protein. Risotto rice releases most of the starch quite readily, which is what gives risotto its creaminess (along with all the butter and parmesan). Each rice grain in risotto is thus relatively soft. Paella rice holds onto its starch more, so generally is a bit more al dente - the protein ...


6

I've found that cooking methods make a much greater difference than using either 'Paella' or 'Risotto' rice. I used to source rice for my Paella very carefully but I now buy risotto rice in bulk and I cannot tell the difference in the finished product. Providing that it is minimally stirred and not too much stock is added, risotto rice is perfectly adequate ...


4

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 seasoning: Long braising. Acidic liquid. Paella is long braising in acidic liquid. :( Additionally the logistical inconvenience of getting out the large paella pan ...


4

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. What Wikipedia is telling you is to not use reactive metal vessels (cast iron or carbon steel) for acidic dishes at all. Not to use them unseasoned.


4

The best substitute from the three rice you have on hand would be the short-grain Arborio rice. Both of the recommended rice are also short grain rice from the same general area geographically. Basmati would be the worst choice as the it will result in the most difference in the texture of the rice and you would have to change the liquid content in your ...


4

Do you think you get as good a result There are lots of different techniques for preparing rice, and all are equally valid. They do lead to different results, but it is up to you do decide which one you prefer. There is not one "right" way we can recommend over the other. does frying the rice like this make much difference Yes, there is a noticeable ...


3

The secret ingredients in paella are the socarrat and cooking with wood. Socarrat comes from the part of the rice browning and burning at the bottom of the pan, and thus slightly smoking the rest of it. Another part of the subtle smoked flavor comes from the wood.


3

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 is all that paella rice is. You can spend a bomb on paella rice in fancy bags imported from half way across the world, but it isn't really a different product ...


2

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 example I'd move the pan so the left side is over the burner first, then move it to the right, then top and then bottom, keeping with that pattern.


2

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 temporary brick fire pit sort of like the one below, as a friend of mine regularly does. Alternately, you can place your pan over a charcoal grill, provided it ...


2

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 an excellent start, supplying a thermal mass. I recommend increasing the heat from the bottom compared to the heat from the top, even if this could slightly ...


2

When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for "standard" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.


2

In Spain, the backyard paella is normally cooked over an open fire of orangewood, pine and dried sage branches. Many people believe that the smokey flavor imparted to the paella is just as vital to a great paella as is the saffron and bomba rice and other essentials. But remember, there are as many paella dishes out there as there are paella chefs. It's ...


2

I believe the dimples are for two reasons. One, they possibly help to make the pan, which should be fairly thin, more rigid. Secondly, they are a reminder of the time when these pans were hammered by hand - so, in a way, they make a factory-made pan seem more authentic. The pan should be fairly thin, yet rigid, and conduct heat well. You don't want ...


2

9 times out of 10 in Valencia it's snails, chicken and rabbit. This is with a white bean, something like a butter bean and sliced green beans. The meat, garlic and paprika are cooked with water to form a broth. Cook till broth reduces slightly, add rice (bomba is best)pinch of saffron and veg, stir once, no more. When rice is nearly done, remove from heat. ...


1

If you don't fry Garlic, it can have a very bitter acrid taste to it. Frying it help sweeten the taste.


1

I have read that 2 to 3 strands per person is as much as you need to use when it comes to Saffron. Its not just overpowering to the dish but is also toxic in high amounts. One medical site states that a medical overdose of saffron, whether used in a dish or medicinally (caps), is five grams and the symptoms range from vertigo, jaundice, vomitting, ...


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