Best ever Paella recipe
https://www.youtube.com/watch?v=T-eDbjeTA3E
This is the method I use when cooking in my outdoor kitchen.
I Make my stock.
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
ALWAYS USE REAL SAFFRON
I add live whole Mussels, live Scallops, fresh raw langoustines, raw prawns and a firm fish like monk fish as a soft fish like cod etc. will break up and get lost in the paella.
At the end of cooking I remove from heat and cover the paella pan with tin foil and serve about 10 minutes later.
Always use a good wine for cooking (if you cant drink it dont use it).
If you want any advice P.M. me.
This is the method I use when cooking in my outdoor kitchen.
I Make my stock.
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
ALWAYS USE REAL SAFFRON
I add live whole Mussels, live Scallops, fresh raw langoustines, raw prawns and a firm fish like monk fish as a soft fish like cod etc. will break up and get lost in the paella.
At the end of cooking I remove from heat and cover the paella pan with tin foil and serve about 10 minutes later.
Always use a good wine for cooking (if you cant drink it dont use it).
If you want any advice P.M. me.
5
Replies
-
Dibs on the soccarat!0
-
You are my favorite MFP-er now. I have real saffron, but I am having trouble with cooking rice for paella. I even considered cooking it separately.0
-
I am using the wrong Spanish paella rice or a wrong recipee. It's driving me crazy. What's your routine with rice in paella?1
-
I add the rice and cook for 15 minutes, then I add the crustaceans and fish and reduce the heat and cook for 5 minutes, then remove heat and cover with tinfoil for 5 to 10 minutes. The next time I make paella I will film my method and send you a link but it wont be until the end of July as I will be in Crete.I am using the wrong Spanish paella rice or a wrong recipee. It's driving me crazy. What's your routine with rice in paella?
0 -
I add the rice and cook for 15 minutes, then I add the crustaceans and fish and reduce the heat and cook for 5 minutes, then remove heat and cover with tinfoil for 5 to 10 minutes. The next time I make paella I will film my method and send you a link but it wont be until the end of July as I will be in Crete.I am using the wrong Spanish paella rice or a wrong recipee. It's driving me crazy. What's your routine with rice in paella?
I'll be waiting patiently0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions