Paella
We’ve been meaning to try out this dish for AGES! Finally we got around to cooking the deliciousness that is Paella. Paella is great because you can basically put whatever you like into it, it might not be traditionally Spanish, but we live in Australia so that’s ok! Just be aware of what you add and how long it would take to cook. For example, if you add chicken, you would cook that at the start and then something like scallops would be cooked in the last minutes. Even for vegetarians you could put peas, cannellini beans, eggplant, artichokes, mushrooms….the list goes on, yum! Its a one pan wonder!
You can buy paella pans for this, if you don’t have one, a heavy based frypan is fine. You’ll love it!
What you’ll need – Serves 4
Extra Virgin Olive Oil (EVOO)
1 Chorizo Sausage, sliced
1 thick slice of Pancetta, diced
1 Onion, finely diced
4 Garlic cloves, finely chopped
1 Red Chilli, finely diced (optional)
2 L chicken stock, warmed in saucepan on stove
3 Pinches of Saffron, infused in about 1/2 a cup of the warmed stock
1 teaspoon heaped smoked paprika
400g Calasparra Rice (It’s a specific pealla rice that’s a bit hard to find), aborio rice is fine
Bunch of Flat leaf parsley
10 large prawns, shelled and veins removed
8 scallops
10 Vongole (you could use Mussels)
Moreton Bay Bug meat, we bought it without the shell, there was about a handful.
Salt
1 Lemon, cut into wedges
What to Do
Place paella pan on stove on medium-hight heat
Once hot enough start frying off sliced chorizo and pancetta (you won’t need oil, because the chorizo is very oily)
Once slightly browned add diced onion and garlic. Cook untill the onion and garlic has softened. Add chilli and stir.
Pour the saffron infused with stock into the pan with the smoked paprika, and rice, stirring continuosly, add about 2 cups of the warmed chicken stock and stir.
Finely chop the parsley stalks and add to the pan.
This is the time where you will have to keep an eye on the dish. The rice will soak up the liquid but won’t be cooked yet, so when the liquid had been absorbed, just add about 1 cup more of stock. The rice will take about 20 minutes to cook. You’ll have to taste the rice to see how cooked it is. If possible, try not to stir the dish too much from this point.
When the rice is about 3-5 minutes away, this is the time to add the scallops, prawns, vongole, and bug meat. Just place it on top of the rice, then cover in foil and cook until the vongole has opened up.
Ok, now its ready. By this time, the pan will get this delicious crust formed on the bottom of the pan. You’ll definitly be teasing the neighbours with this dish, it smells amaze!
Lastly, garnish with lemon wedges and chopped parsley, drizzle with a bit of EVOO. Serve with crusty bread and a glass of sangria, OLE!
Yum!
Now THAT is what I call paella! 🙂 Prawns the size of your head are a must!
Great post! 🙂
Thanks so much!
um nom nom!! 😀
Haha! Thanks 🙂
Looks soooo good !
Thanks 🙂
Looks very tasty! Nice work!
Thanks Hook!
This looks really good!! Nice pictures 🙂
This looks great! I made a paella this term at university; my ingredients weren’t so exotic but I totally agree that it doesn’t need to be authentic – anything that tastes good makes it into the pan!
Yes totally agree 🙂 Thanks!
This looks delicious!! I can’t wait to try it out, especially with those tasty scallops!! 🙂
Mmmm scallops 🙂
Paella has to be one of my absolute favorites! Great job!
http:///www.delgrossofoodblog.com
It has to be one our favourites too 🙂 Thank you 🙂
Thank you for this! Paella is on of my absolute things! Your recipe looks great and the photos wonderful. Great job. I will try this recipe.
¡¡You’ve got the right process !!, well done
You’ve got the right process, well done, next challange to make a black paella with squids 🙂
Mmmmm, yum! Thanks 🙂
NIce one! But I will keep the prawn’s heads while cooking the paella,it is the trick to get an intense seafood flavour.
Thanks for the tip! Might try that next time 🙂
Currently studying in Spain and tons of paella and fideua!
Thats amazing! Does that mean you eat Paella everyday? Or is that too cliche?
Hi! I’m Ana, spanish from Spain. Your Paella looks great!. About eating paella every day, it’s a cliche, of course!!! :D. paella is a typical dish from Valencia (east coast of Spain), although you can eat it everywhere here. My family loves rice recipes, but we don’t eat them everyday, as you can imagine!, haha!. You want a tip?: try cooking the rice in the paella (pan) 8 minutes in the direct heat, and then 9 minutes in the oven at 180ºC. is valid for all kind of rice recipes!!!. yummy!
Oh amazing! Thanks for the tip Ana 🙂 Do you typically eat Paella with chicken and rabbit? Or do you use other combinations?
I think i’ve never cooked the same recipe!, always improving…eitherway, my favourite one is my mother-in-law’s: with “magro” (pork without fat),green beans and chicken! 😀 (not a rabbit one myself…).
Love your blog! (fyi discovered it in the wp mainpage).
yummi , we have a long tradition here in north italy with it, I have to eat paella at least once every 5-6 weeks ❤
Yum! That sounds like our kind of tradition, only it would be every week…or everyday 🙂
Reblogged this on hondarebel250review and commented:
yummi , we have a long tradition here in north italy with it, I have to eat paella at least once every 5-6 weeks ❤
thankyou! what a great tradition 🙂
Thanks for sharing this great dish. I can taste it now. Connie
http://7thandvine.wordpress.com/
I love Paella! I posted this recipe awhile back (http://zinnrunner.com/2012/03/01/shrimps-and-chorizo-paella/) although, it does not seem as authentic as yours. I will try this! Hopefully I can find the special rice! Thanks for posting.
Thank you! Your Paella looks delicious. Yes the rice is a little bit hard to find, but honestly, aborio rice is still perfectly ok. It’s what you make of it 🙂
Like the recipe and photos… thanks for sharing. I will try this
This does look amazing! the pics are mouth watering. 😀
Haha, thank you!
Pretty perfect indeed. Loads of excellent seafood really makes it so good.
Well done,
Conor
Thanks heaps 🙂
Thank you! We are pretty lucky to have some amazing seafood in Australia 🙂
Great recipe. Cooking paella scares me, but you make it look so easy! I’ll have to muster the courage and give it a go. ¡Salud!
Thanks, its not hard at all (just needs a little prep before you start), I hope you give it a go because its too delicious not too 🙂
That last picture looks delicious!
thanks! we were resisting the urge to eat immediately right at that moment 🙂
I remember one year in Spanish, we had this awesome teacher who would let us watch a Spanish cooking show in class. I remember the cook always made Paella, so it made me excited to read your post 🙂 Reminded me of 7th grade.
http://indiraadams.wordpress.com
Thanks, so glad you enjoyed the read!
This looks likes a very good paella to me – and you have such amazing seafood where you are, it´s a great dish to showcase it!
Thanks! We are very lucky here to get such great seafood 🙂
Your photos are great! It looks so tasty!
Delicious! Great post.
I think i found my dinner plan for tomorrow!! Thank you! 🙂
Our pleasure, hope you enjoy!
Wow! Looks incredible! 🙂
thanks!
delicios
yum!!!!!!!
http://arhitekturaplus.wordpress.com/
i’m starving here
sorry 🙂 🙂 haha
Looks delicious!
Reblogged this on wikiblogger.
This is the paella I wish I ate when I was in Valencia, Spain. It seemed like a good idea eating in the same place Ernest Hemingway visited. His picture on the wall, though, didn’t help the dish.
I’m not that particular about food, either. My kids will say I’ve eaten things off the floor, but it was a trick on them. I just washed the floor, then dropped food and ate it to gross them out.
Your paella looks like a delicacy, not the kind cooked for tourists in pans as big as car tires and stirred with wooden shovels. Since getting back from Spain, I’ve searched for the perfect paella. I’ve cooked it from scratch, from a box, and ordered it out. So far, not so good.
Now comes the blogger-truth, your recipe on Freshly Pressed. How can it turn out anything but delicious. Thank you, Tiana and Jaime.
Hi David, I also wish I had managed to find a paella like this when I was in Spain (I am sure there would have been so many!). I hope if you get a chance to try this recipe that you enjoy it as much as we did x
Hello there David and Salty Goat (may I call you Salty?)
I like to think that I live on the “epicenter” of the paella region wich is the center of the city of Valencia (Spain), and I use to joke with my friends that there is not a true paella cooked further than 50 km from here. So imagine when I read that you are cooking paella in Australia! It looks delicious, thought. We Valencians are proud of little things but one is Paella. Though it is true that you can put whatever you want in it, the authentic one has these ingredients: Rice, Chicken, Rabitt, green flat beans with its capsule, a special big flat bean called “garrofón” and as an option escargots and arichokes.
Frist you fry the meat untill it is golden. Then you add the vegetables with a little grinded tomatoe. When It is all coocked you add water (or chicken stock). Measures depend on the paella (pan) but to simplify count 2 cups of water per person. Idealy add a little more and wait untill it concentrates to the 2u cups/pers. level. Then, when it´s boiling hard add the rice (1 cup per person) and let it boil for 20 min with medium fire level. That is the tricky part. Finding the level that dries the stock in 20 min exactly.
And that´s it.
David, I´m sorry for your bad paella experience. When you are in Valencia it is really simple to taste the authentic paella, just get off the tourist circuit and go to any popular bar, the greasier the better. The best one I ever tasted (except from my grandpa´s of course, is one coocke in a place known as “Pepe el guarro” (Filthy Joe)
Hello Jose 🙂 Thank you for the explanation! We would absolutely love to try an authentic paella, and now that we know paella comes from Valencia it will be easier to find. When and if we ever get back to Spain! Our real names are Jaime and Tiana, but we actually like the name Salty!
Whenever you come you will be very wellcome!
Hi Jose Manuel !
And many thanks for your amswer !!!
I would had never reply better than you did !
I’m French but from Valencia, and if you can read French, I think you will love my blog abour Paella !
http://la-bible-de-la-paella.com/
I plan to traduce it in English and Spanish… 🙂
J´avais oublié le safran!!
I highly recomend Guilloooome´s recipy, and blog of course, there is there all you need to know.
Delicious :9
If I was asked to leave a video comment ….everyone could see my mouth watering 😛
Please spare some time to check out my latest post – http://raajclicks.wordpress.com/2012/03/24/capturing-the-text/
Haha!
OOOhhh. Yum. That looks good. Reminding me of my semester abroad in Spain. Trying this soon! Thanks!
Looks so yummy!
“bug meat.” Made me LOL! This brings back fond memories of my recent vacation in Spain. I could eat paella forever.
Congratulations on being freshly pressed!
Thanks!! I think a lot of people found ‘bug meat’ funny haha, I could totally eat Paella forever too!
We are Spanish and my mom makes it all the time. Its delicious :]
One of my favorite dishes. Nice photos. For us non-Aussies, what is bug meat???
Hi, the meat comes from a crustacean similar to crayfish or lobster… its sooo good 🙂
yes, not really , a real paella, but as you are in Australia….
No, just our take on it 🙂 It was a little different but still delicious
Reblogged this on scopitalks and commented:
This is wayyyy yummy ♥
looks amazing. I wish I had a full kitchen so I could try this.
Thank you!
This looks like an amazing recipe! I’ve had paella before but never been brave enough to try it myself, thanks for the inspiration 🙂
You are so welcome! It’s easier than you might think, you can do it!
Just so delicious. This is one of my favorite foods. I must try this recipe!
You should definitly try it 🙂 Thank you!
Want that, so bad, so hungry right now, I love Spanish cuisine!
Us too 🙂 Thanks so much, and sorry for making you hungry 🙂
thank you sooo much for sharing… as soon as im done with exams im gonna give it a try… im missing Castellsera now!!
You are so welcome 🙂
It looks like you sure reaped your reward there yummmm!
Haha! We absolutely did 🙂
That looks really amazing. I’m so craving for paella now.
Us too, come to think of it 🙂 Thanks 🙂
Um….. yummy! Thanks for sharing and congrats on being freshly pressed. Yay. 🙂
Thanks so much! We are still laughing about being freshly pressed 🙂 So cool!
looks delicious =)
oh my gosh, your paella looks so heavenly.. i’m sure it taste so gooood.. now i am craving for paella because i think that i haven’t really eaten that in ages.. thanks for sharing your recipe..
thanks for reading 🙂
The food should be very tasty ….
I’m from Spain and I’ve to say that your paella looks delicious. So, if you decide cook any recipe from Spain and you’d like to know the recipe, please talk to me. Paella, Fideuá…. Torrijas is a dessert that we use to cook at Easter…
I’m here if you or anyone want to know something…
I’m hungry now…. 🙂
Thank you! That is nice of you 🙂 Your english is great!
Sorry for my bad english…
Reblogged this on Songs from a Suitcase and commented:
NOM!!!!!
oooo I need to make this! Its been so long since I’ve had it. I wonder if they have paella pans here…
I hope they do! In Australia they are quite cheap, about $15, but not everybody sells them. I think that’s changing because they are slowly beginning to stock them in a few more places. Maybe online?
I’ll look around and if its not here, I’ll look for it online or in my travels. Thanks for the inspiration!
Oh, this looks so good! I can’t believe I am admitting this, but I’ve never had Paella :0
I will remedy this at once – thanks for the recipe. And congrats on being Freshly Pressed!
Oh then you should definitly make it 🙂 Thanks for the congrats 🙂
I do enjoy a good paella and I have to say yours looks good enough to eat. Nice post.
Kind thoughts
Kate
Reblogged this on homesalesseattle and commented:
I have always loved this dish and this and other recipes sounded great on a rainy morning. Hmm I wonder what I have in the refrig?
I always salivate when seeing this dish prepared, yet I will never attempt it…too labor extensive! Love seeing it prepared in Spain–outdoors over wood in HUGE pans! YUM!
Sorry, labor INTENSIVE!
Oh yum! We could only imagine how good that would taste 🙂
I found this through the Freshly Pressed (congrats!). And guess what, Thursday is paella day here in Spain 🙂
Great job!
Thanks 🙂 That is so cool that Thursday is Paella day! Everyday should be Paella day, haha!
omg..!!! that looks soo delicious..!!!
and i’m so hungry.. 😦
Mmmm it tasted delicious! Sorry for making you hungry 🙂
Reblogged this on Elaumar's Blog and commented:
Selayaknya dicoba pemirsaaah,,cuuuuus!!
I saw this post on pressed a few days ago and decided to have a look . . . N-I-C-E !! I’m going have a go at this, but instead of cooking the rice in the “pan”, I’ll use my rice cooker for the rice . . . always turns out nice, and I’ll use my BIG wok to sauté stuff, and then add the rice . . . stock will be added to the rice cooker so the rice is tasty . . . Thanks . . . carry on . . .
Sounds and looks amazing… where do you live? Anyone in CA, where can I find Spanish Chorizo??? All we have here is the Mexican and it dissolves and super greasy.
Thank you! We live on the east coast of Australia 🙂 We think Chorizo is supposed to be super greasy though, I think that is just the nature of it! If you buy Chorizo’s that are already cooked and dried they won’t be as greasy as the fresh ones. Hope that helps 🙂
Yes… grease GOOD! But Mexican Chorizo doesn’t have the same consistency as Spanish Chorizo, it falls apart. In the East Coast of the U.S. it can be found more easily but not us border states. 🙂 THanks though! 🙂
My mouth just watered.
Haha, do you need a napkin?
yum! that looks delicious
Mix chorizo and seafood mix? Never, it’s break the flavour of the seafood, put beans better!! if you want to cook a seafood paella you have to cook before a fumet with prawns heads and fish and them adding slowly to the rice and leave boild with the seafood that you like…
I would love to try it out! It seems very attractive!
Wondering will you serve with vinegar?
I’ve been to some places and they will do it 🙂
Do you like Salsa sauce as well?
I will share my recipe if you want :))
Thank you! We never thought of serving with vinegar, but it sounds interesting 🙂
Yea, a little bit of Balsamic vinegar will do 🙂
The recipe looks and sounds delicious. Question: What is Moreton Bay Bug meat?
Moreton Bay Bug meat is a kind of crustacean (almost like lobster) that is found off the coast of Queensland in Australia 🙂
Thanks for the explanation. That makes it sound even better. I have to admit that for a moment I thought bug meat was just that. haha
Congratulations on being freshly pressed. Great blog! I see a lot of delicious recipes.
Looks fabulous! I wish there was a place around here where I could find that Calasparra rice. 🙂
We hope you can find it too. In Australia, it’s hard to find in the supermarket (we would be so shocked to see it there), it would be in somewhere like a deli.
Wow! That looks so good!
Looks incredibly yummy. Wish I could afford the scallops and I do not have a clue what Moreton Bay Bug meat is. I’ll settle for jambalya, which I guess is poor man’s Paella. Congrats on being Freshly Pressed!
Thank you 🙂 We don’t think we realised that everyone all over the world would be reading our Paella recipe! So Moreton Bay Bug meat is a crustacean almost like a lobster (without the hectic antlers, haha), found off the east coast of Australia. We’ve never tried Jambalya! Would totally love to 🙂
You must try the elaborated Paella in Philippine Cuisine. Everybody, even tourists, love the dish 🙂
Yum! What does it have in it?
Paella is my FAVorite new year’s eve dinner. The best! 1) gather friends, 2) assign sous chef duties, 3) disperse wine, 4) cook to perfection, 5) celebrate a beautiful community dish. Delish!
Omg! Love your style 🙂
Wow, thanks!
Reblogged this on YourSense and commented:
Вкуснотищаааа!
In Vietnam, we cook so many dishes. This dish and eat with great bread market.
Yum!
Woweeeeeee! Love blogs that share knowledge :). Make me hungry looking at it!
And something that just came up to my head. Next time instead of rice use Fregola Sarda…what a pleasure!
OMG this looks GREAT. I LOVE seafood, especially shrimp!! Totally trying this later, hahaha. XDD
This is really a good work. I appreciate your efforts behind that. Have a great day!
Ooo yummy! I’ve been on a seafood kick myself! Gotta get some seafood in before the sunshine goes away and (daylight savings!) the rice looks so gorgeous, love saffron and how it makes everything on the plate sing!
Thanks 🙂 You must be in the southern hemisphere too! Although we will miss the sunshine, we are looking forward to some winter recipes too!
Oh yes! I’ve already started cooking comfort foods, even though it’s 25 degrees today, ha ha 🙂
Thank you for sharing this! Like you, I ave been craving to cook this in a long time…. but I don’t knOw how. This is AWESOME 🙂
I’m so hungry now
I will definitely make this. Thanks for sharing!
that looks amazing! (: Gotta get one of those paella pans! hehe
This looks great! I do have a question though – what type of chorizo did you use? Mexican or Spanish (it looked like the Mexican type, but I wasn’t sure). Thanks!
Hi 🙂 We used Spanish Chorizo. Done a little bit of research, and they are quite similar. The Mexican is mostly seasoned with chilli and vinegar, whereas the Spanish is seasoned with a mix of spices. It looks like it doesn’t matter which one you use, Mexican chorizos are very rarely found in Aus, so it would be interesting for us to taste the difference 🙂
My mouth is watering.
I’ve always wanted to try paella but have never managed to sit down and find a recipe until now! I definitely have to try it, especially if looks so delicious!
great~’t looks like so yummy!!..definitely try it later~
I have been hearing a lot about paella lately so i’ll definitely give this recipe a try;)
It must be a sign 🙂
thanks for your cooking recipes. I am very happy. I will learn to cook. photo of you, the food must be tasty
Awesome recipe… I would love it, if it is halal
It’s almost Halal, just omit the chorizo 🙂
And the pancetta….sorry 🙂
Looks delicious!
Gorgeous pictures!! I definitely know I’m cooking this at some point this week for dinner!!
Great post 🙂 Paella is something of an institution in my family, passed down from my dad’s grandmother, who was Argentine and disregarded the typical ingredients in Spanish paella, e.g. using rabbit (we use chicken) and never putting meat and seafood together in the same pan (we chuck chicken, chorizo and seafood galore in, as do many people who cook the dish today).
In our house we eat paella at dinner parties, in the run up to Christmas, when friends and family come over and want something a bit different; we eat it if we want something special of a weekend, and I cook it for myself when I feel like something warming, colourful, nostalgic, interesting and most importantly, extremely tasty! With all its ingredients it can get expensive (especially saffron!) but it’s usually worth it because of how fantastic it is. As you can probably tell, I myself felt the need to write an ode to paella on my blog here, but I just wanted to congratulate you on being Freshly Pressed and also to say – wow, I’m so glad someone else loves paella like I do!
Hannah
Thank you. It’s kind of refreshing to see the disregard from tradition 🙂 Its such a beautiful dish, and however way you cook it, it needs to be celebrated! Thanks for the story, and sharing your love for paella 🙂
love paella! looks yummy!
That looks fantastic – I might try it this week 🙂
Beautiful presentation! The first Paella where it didn’t just look like a mushpot – great job! I stuck it in my pinterest profile so I’ll remember to make it one day!
Haha thanks! We know what you mean about mushpot!
I made paella August 2011 for my birthday with the outdoor fire pit at http://pattyabrdotcom.wordpress.com The Fearless Cooking Club. Wonderful dish!
I always like to make Paella for my guests. This recipe will surely be my next assignment.Thanks for sharing!
Also, just out of curiosity, did you bake the baguette shown in the photo? I’ve made several attempts to bake baguette but to no avail. Why is it so difficult? I would be most appreciative if you share your experience, if you have any. Thanks.
No we didn’t make the baguette! We work next door to a bakery, where the bread is so amazing, that we don’t even attempt to make bread. I know what you mean about baking bread, as I have tried it in the past. For me, I believe it’s about the heat in the oven. Nothing beats bread cooked in a firey oven – Jaime
Mouth-watering.
Reminded me of a certain dish that my grandma used to make when I was younger. Though I can’t quite remember the taste to that, your post has definitely revoked my child-hood memories of my grandma. Will surely get my hands on to this and hopefully it’ll turn out as fabulous as yours. 🙂
This looks sumptuous. I might give it a little try.
Great presentation! You made me feel hungry now!
This is one dish I love with a passion but whenever I tried to make it I can never get the consistency of the rice right … turned out either too wet or too dry 😦
When you mean too dry, do you mean the rice is not properly cooked? Because the dish is better a little bit drier, especially when if forms the crust on the bottom. If you are unsure, the best way to figure out if your dish is ready is to taste it along the way. That way, you’ll be able to gauge whether you need to add more liquid or not. Especially since you gradully add the liquid anyway. In this dish, the rice will be pretty much cooked when you add the seafood because they only take a few minutes. But our best advice is to definitly taste as you go 🙂
thanks for getting my appetite on over-drive!
lovely photos :~))
Looks delicious, I think I’m gonna try this…
Hi
Looks yummy – what on earth is -Moreton Bay Bug meat??
Regards
Pam
Hi Pam, Moreton Bay Bug Meat is a crustacean (almost like a lobster) that is found off the east coast of Australia (esp Moreton Bay!)
See post below for a photo 🙂
Thanks! I have a South African mate in Sydney who also let me know! What a strange sounding thing!
As a native Kiwi I love seafood. Now living in Australia am learning about the different seafoods available here. Just recently embarked on a Moreton Bay Bug discovery http://wp.me/p1iFet-kT …and voilla you get FP’d Bugs’n’all. This paella will be my next mission.
Oh my! Look at all those Bugs!!! Yum 🙂
I’ve always been a little nervous trying this at home but now I think I’ll give it a go! Thanks.
I like the twists and adaptations to your recipe! I have never seen Moreton-Bay bug meat used before – I will have to give that a go. I am obsessed with various interpretations of this one dish, seeing as it has such a vibrant history and widespread appreciation. I learnt to cook a version of this while living in Spain from a renowned Valencian Paella chef in the San Sebastian region. Maybe some hints at a few more adaptations of your own? I would recommend a 1/2 cup of diced small squid tubes, as they fry up beautifully and add a lovely texture to the dish. http://yearofexperiences.wordpress.com/2012/01/25/challenge-1-part-a-the-paella-de-merisco/
I would recommend a 1/2 cup of diced small squid tubes, as they fry up beautifully and add a lovely texture to the dish. Best of luck in your foodie adventures!
¡Salud!
Matt
Oh awesome 🙂 Just had a look at your site, is that a free standing Paella pan? Because that is so awesome! Like your blog, we’ll try and think of some experience for you to do. When I was working in NZ, I met a guy that was riding his unicycle from the tip of one of the highest mountains in Queenstown to the base. Do you think you would want to do that?? Haha – Jaime
Yes it is a free standing pan! Rafael, the chef I worked with, had about 4 or 5 different sizes, and then his own gas fueled dual-ring burner. For a Paella aficionado such as yourself, a solid investment 😉 That would be amazing if you could! 🙂 Hahaha give us a month to learn to actually ride a unicycle first, please and thank you 😛 Then we might give you the go-ahead to link up your blog to the challenge 🙂 But once again, wonderful post, and congrats on the FreshlyPressed addition!
~ Matt
Your dish looks great!
I’ve always thought of paella as a wonderful dish to feed a village and ever since I witnessed a 200-person paella being made at a street party here in Auckland, NZ, I’ve wanted to do a big paella for my friends/family too. But before I get around to that, I think I should attempt a small scale one first!
That sounds so amazing!!! Yes definitly try a small scaled one first. I wonder how much rice you would need to feed 200 people? So much!!
The cool thing is, the 1.2metre paella pan is available for hire here so it’s completely feasible.
I asked the cooks how many bags of rice they used, but I’ve forgotten now. I think there was about 10kg of chicken and 10kg of seafood. It was incredible and extremely generous of them to give it away to the neighbourhood.
It was glorious to watch. If you are interested, I took some photos: http://bunnyeatsdesign.wordpress.com/2011/12/04/craves-community-paella/
Reblogged this on msamba.
Interesting… Very interesting… We will try softer version of this recipe in our web site, later… I won’t be fully similar like this… When we publish, we will want you to check it 🙂
We have some interesting recipes in our site also. You can check our site’s english version at http://www.ye-mek.in (orj : http://www.ye-mek.net )
We like it…We hope you like ours…
Thanks…
me gusta mucho la paella de pescado!!!!!!!!!!
Cooking this paella right NOW. Smells Divine. Starving………. O la la
That is awesome! Hope it went well for you!
It was Divine!!!!!!!!!!!!!! There was even a small amount left for lunch tomorrow….oh yeah – bring on Lunch. Will post pics shortly