, a splash of wine and blistering oven heat - all of these things add up to a white flag, waved by yours truly.
The minute I laid eyes on it, I knew I was a goner. Who would be able to resist its allure? The rice, soft, chewy
Crisp; the tomatoes, blistered at the edges and pulpy-sweet at their centers. To be honest, I'm a bit at a loss for words.
Classic Spanish Paella Recipe
In the end, I'm not sure there's much else to say, other than to admit that I'm completely smitten. And, you know, I think I'll just leave it at that.
1. Preheat oven to 450 degrees. Warm water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
2. Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add wine and let simmer until it is mostly absorbed, then add the hot water and stir until just combined.
How To Make Paella Crust The Easy Way
3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 10 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
4. Remove pan from oven and sprinkle with parsley and basil. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
Posted on September 05, 2007 in Gluten-Free, Lamination-Worthy, Rice & Grains, Vegetable Sides, Vegetarian Mains, Weeknight Dinners | Permalink | Comments (39)
Comfort Food From Your Slow Cooker Ebook Von Sarah Flower
Breads and Savory Bakes (39) Breakfast (57) Cakes Big & Small (56) Chicken and Other Birds (39) Chinese (8) Chocolate (25) Classic German Baking (11) Cookbook Recipes (73) Cookies, Brownies & Bars (28) Desserts (53) Drinks (5) Eggs Every Which Way (17) Fruit (48) Gluten-Free (251) Gluten-Free Baking (8) Holidays & Celebrations (30) Indian (13) Italian (48) Lamination-Worthy (75) Lentils & Legumes (28) Meals for Small Children (18) Meat (38) My Berlin Kitchen (17) Pasta Dinners (42) Pickles, Preserves & Condiments (27) Pies & Tarts (13) Repurposing Leftovers (2) Rice & Grains (18) Salads (34) Seafood (40) Soups & Stews (62) Sponsored (1) Starters and Snacks (32) Thanksgiving (22) Travel (35) Vegetable Sides (110) Vegetarian Mains (133) Weekend Cooking (15) Weeknight Dinners (172)I was once accused by Catalans near Valencia — which is the home of paella — of knowing nothing whatsoever about paella, and of making at best what they called “
Fine. My culinary heritage is so limited that almost everything I make is an adaptation. But my rice with things is better than just about any other I’ve had in the United States. And to make real paella, you probably should start with a wood fire; anything else is a compromise.
Anyway, paella really is just rice with things — as is risotto, as is pilaf. There’s a technique to it, and it’s pretty straightforward, and by applying that technique to a variety of ingredients in a variety of ways, you can make something that really approaches great paella, even if a Catalan might scoff at it.
Pretty Paella With Oranges, Beets And Green Olives
Only a few things are fixed: you need rice (it should be short-grain, like the kind you use for risotto, though to be authentic, it should come from Spain, of course); you need olive oil; you need some vegetables. A few things are optional, and among those are sausage and lobster and chicken. The standard paella at your local Spanish restaurant, the one with sausage and lobster and chicken, is not the only possibility, and vegetarian paellas exist.
Water is actually the most-often-used liquid in “authentic” paella, but stock is in many cases better. Chicken stock is all-purpose, and a not-too-strong meat stock will work nicely, too. Fish stock is fine as long as you’re including fish, and a quickly made shrimp-shell stock might be your best alternative. You can also use tomato juice, clam juice, red or white wine or a combination of any of these.
The routine, as you’ll see from the master recipe, is pretty simple. But there are two unusual features. One is that, unlike with risotto, paella is not stirred — or you stir hardly at all. The other is that, unlike with risotto (but very much as with Persian rice), you want the bottom to brown if at all possible. Until you’re highly skilled, this is a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won’t ruin the dish as long as you catch it in time.) That browned bottom is called
Cast Iron 30 Minute Paella Recipe
Breads and Savory Bakes (39) Breakfast (57) Cakes Big & Small (56) Chicken and Other Birds (39) Chinese (8) Chocolate (25) Classic German Baking (11) Cookbook Recipes (73) Cookies, Brownies & Bars (28) Desserts (53) Drinks (5) Eggs Every Which Way (17) Fruit (48) Gluten-Free (251) Gluten-Free Baking (8) Holidays & Celebrations (30) Indian (13) Italian (48) Lamination-Worthy (75) Lentils & Legumes (28) Meals for Small Children (18) Meat (38) My Berlin Kitchen (17) Pasta Dinners (42) Pickles, Preserves & Condiments (27) Pies & Tarts (13) Repurposing Leftovers (2) Rice & Grains (18) Salads (34) Seafood (40) Soups & Stews (62) Sponsored (1) Starters and Snacks (32) Thanksgiving (22) Travel (35) Vegetable Sides (110) Vegetarian Mains (133) Weekend Cooking (15) Weeknight Dinners (172)I was once accused by Catalans near Valencia — which is the home of paella — of knowing nothing whatsoever about paella, and of making at best what they called “
Fine. My culinary heritage is so limited that almost everything I make is an adaptation. But my rice with things is better than just about any other I’ve had in the United States. And to make real paella, you probably should start with a wood fire; anything else is a compromise.
Anyway, paella really is just rice with things — as is risotto, as is pilaf. There’s a technique to it, and it’s pretty straightforward, and by applying that technique to a variety of ingredients in a variety of ways, you can make something that really approaches great paella, even if a Catalan might scoff at it.
Pretty Paella With Oranges, Beets And Green Olives
Only a few things are fixed: you need rice (it should be short-grain, like the kind you use for risotto, though to be authentic, it should come from Spain, of course); you need olive oil; you need some vegetables. A few things are optional, and among those are sausage and lobster and chicken. The standard paella at your local Spanish restaurant, the one with sausage and lobster and chicken, is not the only possibility, and vegetarian paellas exist.
Water is actually the most-often-used liquid in “authentic” paella, but stock is in many cases better. Chicken stock is all-purpose, and a not-too-strong meat stock will work nicely, too. Fish stock is fine as long as you’re including fish, and a quickly made shrimp-shell stock might be your best alternative. You can also use tomato juice, clam juice, red or white wine or a combination of any of these.
The routine, as you’ll see from the master recipe, is pretty simple. But there are two unusual features. One is that, unlike with risotto, paella is not stirred — or you stir hardly at all. The other is that, unlike with risotto (but very much as with Persian rice), you want the bottom to brown if at all possible. Until you’re highly skilled, this is a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won’t ruin the dish as long as you catch it in time.) That browned bottom is called
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