Paella

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After having had the most gorgeous Paella in a Spanish restaurant recently, I am keen to recreate it. It was a vegetarian one, but it was full of beans & lentils & tasted divine. I have searched, but nothing seems quite right.

PinXorchiXoR (Pinkpanther), Thursday, 3 March 2005 14:59 (thirteen years ago) Permalink

I'd put money on this one being fantastic - a Moro recipe, via Nigel Slater from here http://shopping.guardian.co.uk/food/story/0,1587,1376645,00.html

Vegetable paella with artichokes and piquillo peppers

Moro's wonderful paella. Serves 4 as a main course.

6 tbsp olive oil
a large Spanish onion, finely chopped
a green pepper, seeded and finely chopped
2 dried noras peppers, seeds and stalks removed, broken into small pieces and covered with boiling water or 1 tsp sweet paprika
3 large globe artichokes, prepared
6 garlic cloves, finely chopped
a level tsp finely chopped fresh rosemary
1 litre of vegetable stock
a pinch of saffron (about 40 threads)
1 dessert spoon tomato puree
250g calasparra (paella) rice
1 tsp sweet paprika
5 piquillo peppers (85g), sliced into strips, or 3 red peppers, grilled, skinned and seeded

To serve:

2 tbsp roughly chopped fresh flat-leaf parsley
1 lemon, cut into wedges

Heat the oil in a 35-40cm paella pan or frying pan, and soften the onion, green and noras peppers over a medium to high heat. Cook for 20-30 minutes, stirring occasionally. Cut each artichoke in half and then into six wedges. Add these, along with the rosemary and garlic, to the softening onions and peppers. Fry for a few minutes, then cover with foil or a lid and cook for a further 8-10 minutes over a medium heat, stirring every now and then. Bring the vegetable stock to the boil and add the saffron and tomato puree to infuse.

Now start cooking the paella. Over a medium heat add the rice and paprika to the vegetables in the pan. Stir the rice well for 2 minutes before adding the stock. Bring to the boil then season the liquor. When the rice appears above the stock, don't stir it: just lower the heat to prevent it sticking to the pan. Cook for another 10-15 minutes until 80 per cent of the stock has been absorbed into the rice. Remove from the heat. Scatter the strips of pepper over the top of the paella and cover the pan tightly with foil before letting it rest for 10 minutes. Take off the foil, sprinkle with parsley and serve with the lemon wedges and perhaps a green salad with a sherry vinegar dressing.

Vicky (Vicky), Thursday, 3 March 2005 15:38 (thirteen years ago) Permalink

Strangely, the best paella I've ever had was in France, albeit quite close to Spain.

Madchen (Madchen), Thursday, 3 March 2005 20:56 (thirteen years ago) Permalink

I've made that Slater one, it was awfully nice.

Matt (Matt), Friday, 4 March 2005 08:24 (thirteen years ago) Permalink

nine years pass...

my Catalonian uncle is in town and is making his famous paella tonight!

pic from last time he made one.
http://i.imgur.com/avJBTMK.jpg

(•̪●) (carne asada), Wednesday, 3 December 2014 19:57 (four years ago) Permalink

eight months pass...

I'm planning on making one this weekend, anyone have any tips? Should I buy a paella pan or could I use any large pan?

JacobSanders, Thursday, 6 August 2015 15:05 (three years ago) Permalink

oh wow i want paella so much

(no offence to people) (dog latin), Thursday, 6 August 2015 15:06 (three years ago) Permalink

My wife can't eat shrimp, so I'm thinking I'll use lobster, chicken thighs, clams or mussels, and maybe rabbit?

JacobSanders, Thursday, 6 August 2015 15:10 (three years ago) Permalink

I've notice a few paella recipes have rabbit, but does it even taste good?

JacobSanders, Thursday, 6 August 2015 16:08 (three years ago) Permalink

rabbit is ok, never done much for me either way. it's kind of neutral so good for paella imo.

call all destroyer, Thursday, 6 August 2015 16:11 (three years ago) Permalink

yeah, rabbit is bland, but that can be a virtue sometimes.

Aimless, Thursday, 6 August 2015 16:35 (three years ago) Permalink


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