Paella Tips And Tricks, Please?

[Paco Anton]

Hey guys!!!!!

You know more about paella that me. I have never cooked a paella in my life. Glad to see it has a good fan base in the States

[BeyGon]

Dottore, you must be the only person that actually read the recipe

[jyl]

Originally Posted by Dottore

That's the advantage of getting a heavy-bottomed pan—rather than a traditional thin paella pan. The heavy bottom will distribute heat evenly—even from a smaller stove-top burner.

What I really wanted to get, because of my copper fetish, is a 2.5mm heavy copper stainless-lined French-made paella pan. However, I'm not spending $450 before I've cooked the dish even once. So, the $30 pan it is, then maybe have someone who's visiting Paris buy me one from D'Hillerin.

Then I'll use the $30 pan for "camping Paella".

[Dottore]

Originally Posted by jyl

What I really wanted to get, because of my copper fetish, is a 2.5mm heavy copper stainless-lined French-made paella pan. However, I'm not spending $450 before I've cooked the dish even once. So, the $30 pan it is, then maybe have someone who's visiting Paris buy me one from D'Hillerin.

Sounds like a plan.

I use an all-clad heavy bottomed paella pan (see below) for the reasons I mentioned. Works great on a stove top, and avoids the uneven cooking you often get with the thin "original" paella pans.

[Dottore]

Originally Posted by BeyGon

Dottore, you must be the only person that actually read the recipe

Hey, I entertain a lot, and cooking is a passion of mine.

The same tip goes for fish soup by the way. Substitute half (or all) of the fish-stock with chicken stock for a much richer taste.

[gtc]

You could also call the Spanish Table store in Seattle and get some tips. They are super nice and I'm sure they would be happy to help you out. I used to live above their store in the Pike Place Market, and pretty much everything in the store was awesome.

[jyl]

Thanks to everyone for the help and advice. Dinner was a hit.

I used the 18" pan in my fire pit, swiped a rack from the stove and used charcoal.

Made what I gather is the traditional and original paella from Valencia. Chicken, rabbit, and snails. Plus white and green beans, artichokes, onion/garlic/tomatoe, chicken stock.

The only tricky part was skinning and deboning the snails.

BBQ'd a mess of pork ribs as well. A gallon of sangria, some gallettes for dessert. Good times were had.

And now I have a gallon of chicken/rabbit stock in the freezer, hurrah.

[Dottore]

Originally Posted by jyl

The only tricky part was skinning and deboning the snails.

I'd like to hear some more about that!

[jyl]

Tricky little buggers. Lightning quick with sharp teeth.