Quote:
Originally Posted by jyl
Weird, I have scanned several paella recipes from epicurious and cooks.com and so far none actually use a paella pan. They call for sauteeing stuff in oil and heavy skillets and assembling the ingredients then serving. I thought this was a one-pan, layer rice and whatnot, then slow cook and get a crispy crust at the bottom. More reading needed.
|
There is a right way to cook it, then the American way. Stick with the paella pan. Season it before you use it. If it were me, I'd make a practice batch before the weekend. The show quoted above with Mario B. has some good footage of the technique and lot's of useful tips. The video of the show is probably available; I know the book is...
Serve it with a nice Spanish wine.
JR