Cooks Illustrated Paella

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I’ve loved paella ever since I had my first forkful, but I can’t say I’m loyal to any particular version. I’m just as eager to tuck into the Valencian classic, studded with snails and rabbit and garrofón (the broad, white shell bean native to the region), as I am a surf-and-turf paella mixta or a dramatic arroz a la marinera teeming with shellfish. To me, the plump, chewy, sofrito-infused grains are the ultimate foundation for just about any addition—and I can’t help but think that Spanish rice farmers had the same idea centuries ago, when they cobbled together paella prototypes from their harvest and whatever bits of meat and vegetables were available.

The 6 Best Paella Pans Of 2023

That flexibility is even more evident in paella de verduras. Showcasing vegetables, rather than merely using them to flavor the rice, is a common, if less established, approach to the dish, and it can go in countless directions based on locally available produce and personal taste. With a thoughtful mix of vegetables, the results can be just as eye-catching and satisfying

Farro and Broccoli Rabe GratinMany gratins trade almost entirely on the richness of heavy cream and cheese, but there is room to modernize—and lighten up—the concept to create a satisfying meatless main course. My plan was to keep the usual crunchy topping but pack the filling wi

A Love Letter to Simple Fried RiceMy grandmother made rice-lover’s fried rice: a heap of steamed jasmine that she seasoned subtly and cluttered judiciously with mix-ins so as not to obscure the grains’ delicate fragrance and tender chew. It was strictly a leftovers dish, but she plan

Spanish Paella Watercolor Illustration Recipe Poster, Spain Cooking

Ultracreamy Spaghetti with ZucchiniWhat do you get when you cross a clever cook, some leftover zucchini, and a prince? Spaghetti alla Nerano—at least, so the story goes. According to legend, the dish was born in 1952 when Francesco “Pupetto” Caravita, the Prince of Sirignano, turned u

On AcidSour is one of the five building blocks of taste. It’s what makes dishes bright, sharp, and refreshing. But despite its critical role in cooking, I find that it doesn’t get the same attention as salty, sweet, or even umami. That’s true in the scienti

Kitchen NotesEven with the most deluxe add-ins, a bowl of greens is nothing without its dressing. But salads made with thick, creamy dressings can often be disappointing, with one mouthful drenched in dressing while the next bite has just a skim. The solution is

Paella With Chorizo And Chicken |

The Green Beans I CraveI’m not immune to the charms of kung pao chicken or mapo tofu, but when I’m scanning a Sichuan restaurant menu, gan bian si ji dou are my quarry. Unlike the crisp, steamed green beans I grew up on, these are chewy and deeply satisfying, cooked to theI will always associate paella with the group of friends I hung out with in graduate school. We all enjoyed good food and good drinks, so whenever we got together, everyone would bring food and wine to share. One of my friends was from Spain, and he made paella at several of these get-togethers. Of course, it was fully authentic, cooked in a paella pan set on a tripod over an open flame. The smoked paprika, saffron, roasted red peppers, and rice came directly from Spain, picked up on his latest trip home to visit his parents. Sitting around the fire in my friends’ backyard, drinking good wine and eating paella is one of my most vivid food memories.

I knew that cooking paella in a Dutch oven on the grill wouldn’t be the same, but I was hoping for just a twinge of that taste, that memory. That’s why I insisted on cooking it outside on the grill instead of using the much easier option of the stove and oven. Maybe it would pick up a hint of smokiness from the coals, but it was more than just the flavor I was after, it was that feeling.

I got some of each. With the cast iron Dutch oven, the one Dave and I have taken camping for the last ten years, heated over coals on the grill, I got some of the fun of cooking outdoors. Dave sat outside with me with a glass of wine and let me babble on about different rice dishes in cultures around the world.

What Is Paella? Get Insider Tips To Cook An Authentic Paella

The food was good, but I need some paella practice before it’ll be up to the standards of what I remember. The biggest mistake I made was preventing the formation of a soccarat, a layer of crusty bits on the bottom of the pan, which is one of the best parts of paella. Letting rice stick to the bottom of the pan goes against years of rice-cooking training, and I ended up adding too much liquid, making a wetter, saucier paella. I also think I’ll leave out the tomatoes next time. They were included in a number of the paella recipes I looked at, but it’s not a flavor I associate with paella.

Overall, it was a successful meal, in that I had fun making it and it tasted good. But next time, I’ll use the lessons I learned, like not stirring the rice and leaving out the tomato, and my paella will be that much better. However, I doubt it’ll ever taste as good as one cooked over a fire in a paella pan while enjoying the company of good friends.

Most of my problems came from not following this method, adding more liquid and stirring more often because I was worried about the rice cooking unevenly. However, it should be noted that the recipe given here has not been perfected.

Adlai Paella (using Adlai Paella Kit)

1. In a medium-size pot over medium-high heat, bring the water, shrimp shells, sliced onion, sliced garlic, bay leaf, thyme sprig and 1 teaspoon salt to a boil. Reduce the heat to medium and simmer for about 30 minutes. Strain, discarding the solids. Return the broth to the saucepan, cover, and keep warm over low heat.

2. Combine the shrimp with 2 teaspoons olive oil, the minced garlic, ¼ teaspoon paprika, and a pinch of teaspoon salt. Mix well to coat with seasonings and let marinate at least 15 minutes or up to 1 hour.

3. Light about 2 quarts of charcoal briquettes; once the briquettes are lightly covered with gray ash, spread them over the bottom grate of the grill, then top with another 2 quarts of unlit coals.

Grilled Paella Recipe

4. Heat a 10-inch cast-iron skillet or Dutch oven directly over the coals. Add the shrimp and cook, without moving, until browned and pink on one side, 30 seconds to a minute. Flip the shrimp to brown the second side. Transfer to a plate.

5. Season the chicken generously with salt and ground black pepper. Add 1 tablespoon of olive oil to the hot skillet (or Dutch oven). Add the chicken, skin-side down, and cook with moving until the bottom is deeply browned, 3-4 minutes. Turn each piece of chicken to brown the other side. Transfer the browned chicken to a plate. (Because the chicken is mostly raw and the shrimp is cooked and will only be briefly reheated, don’t put