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Making Paella tonight; Any tips?
Topic Started: Sep 23 2016, 07:08 AM (433 Views)
Mikhailoh
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If you want trouble, find yourself a redhead
Never made it before...using my brand new (had for three years, never used) paella pan!
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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brenda
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..............
Yes, my tip is to invite your friends from Minnesoooooooota.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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Catseye
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Pisa-Carp
My tip is that the double-L is pronounced like a Y.

And to invite your friends from Virginia.
"How awful a knowledge of the truth can be." -- Sophocles, Oedipus Rex
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sue
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HOLY CARP!!!
My tip is to ensure you have plenty of Spanish wine on hand before starting. And to invite your friends from British Columbia.

Never made it, but have always wanted a paella pan so I could try. I'd say buy the best ingredients - best rice, best sausage, best seafood.

Oh, and take lots of pictures during the process! :popcorn:
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brenda
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..............
We are so helpful. He's fortunate to have us.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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Steve Miller
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Bull-Carp
We make Paella for parties. It takes a while and the process is fun to watch.

My tip is to make it outdoors on the grill because it makes a huge mess when you make it on the stove.
Wag more
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Mikhailoh
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If you want trouble, find yourself a redhead
I'm going to do it mis en place - I'll have everything prepped and ready in bowls so I don't trash the kitchen too bad.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Mikhailoh
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If you want trouble, find yourself a redhead
brenda
Sep 23 2016, 07:24 AM
We are so helpful. He's fortunate to have us.
That I am. :lol2:
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Axtremus
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HOLY CARP!!!
Stir a touch of Hoisin sauce into it just before serving. Trust me.
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Mikhailoh
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If you want trouble, find yourself a redhead
I could see that. But since it is my first effort I think I will stick to the Spanish recipe I have.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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brenda
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..............
Mikhailoh
Sep 23 2016, 07:41 AM
I could see that. But since it is my first effort I think I will stick to the Spanish recipe I have.
Ayup. That's my approach to a new recipe, especially if it's a bit complex, stick to the recipe for the first time. After that, no holds barred.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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Axtremus
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Mikhailoh
Sep 23 2016, 07:41 AM
... I will stick to the Spanish recipe I have.
Pffft ... now I question your sincerity when you asked "any tips" in the secondary subject line.
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brenda
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Be gentle. Mik's had a rough day already He's been Rick rolled, and he found out his friends just want to eat all his food.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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brenda
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Hey, Mik, can you post the recipe you're using? Would love to see it.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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John Galt
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Axtremus
Sep 23 2016, 07:54 AM
Mikhailoh
Sep 23 2016, 07:41 AM
... I will stick to the Spanish recipe I have.
Pffft ... now I question your sincerity when you asked "any tips" in the secondary subject line.
Well, in fairness, he never promised to use any of them... :sombrero:
Let us begin anew, remembering on both sides that civility is not a sign of weakness.
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Nobody's Sock
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the bigger the shrimps the better!
"Somewhere, something incredible is waiting to be known."
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LWpianistin
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Love making it. My biggest challenge is the rice. Give it plenty of time and plenty of liquid. I start the rice before the meat and baby it.
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bachophile
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Posted Image

my tip is to travel to ronda spain. i had the best paella ever, in a restaurant (in building on upper right) overlooking this canyon wall.
Edited by bachophile, Sep 23 2016, 10:23 AM.
"I don't know much about classical music. For years I thought the Goldberg Variations were something Mr. and Mrs. Goldberg did on their wedding night." Woody Allen
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Mikhailoh
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If you want trouble, find yourself a redhead
Ah, yes. Always better in the right context.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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brenda
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Does anyone live better than our bach does? :)
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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Mikhailoh
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If you want trouble, find yourself a redhead
Brenda, here is the base recipe. I will probably not do the artichokes and chickpeas, but will add Spanish chorizo and shrimp.

http://www.paellapans.com/Paella-Recipe-Chicken-a/141.htm
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Axtremus
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HOLY CARP!!!
bachophile
Sep 23 2016, 10:20 AM
Posted Image

my tip is to travel to ronda spain. i had the best paella ever, in a restaurant (in building on upper right) overlooking this canyon wall.
New tip for Mik (that doesn't interfere with the recipe):

Savor the Paella besides the biggest screen you have that has that picture on display.
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bachophile
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HOLY CARP!!!
and its only an hour 45 min drive to gibraltar, if u crave fish and chips and english ale.
"I don't know much about classical music. For years I thought the Goldberg Variations were something Mr. and Mrs. Goldberg did on their wedding night." Woody Allen
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brenda
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Mikhailoh
Sep 23 2016, 10:28 AM
Brenda, here is the base recipe. I will probably not do the artichokes and chickpeas, but will add Spanish chorizo and shrimp.

http://www.paellapans.com/Paella-Recipe-Chicken-a/141.htm
Mmmmm ... saffron! I predict this will be amazing. I don't have a paella pan, but I have a couple really big saute pans. I wonder if they are big enough. I'll have to get measurements.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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Horace
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HOLY CARP!!!
Mikhailoh
Sep 23 2016, 07:08 AM
Never made it before...using my brand new (had for three years, never used) paella pan!
I bought a paella pan 15 years ago and used it once, to mediocre/bad effect.

A good paella is a wonderful thing. Getting the sort of crusty rice at the bottom is key IMO. I didn't get that. I think it depends on a very exact amount of water added.
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