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National Paella Day - 2017 ~ Join the fun! - Event Date: 26 May 2017 - 30 May 2017

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TasunkaWitko View Drop Down
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    Posted: 18 May 2017 at 10:03
National Paella Day - 2017 ~ Join the fun!

Here at the forum, Memorial Day Weekend has always been an unofficial "National Paella Day" (even thought it is the whole weekend); many members would discuss preparations and post photos of their work, and a good time would be had by all.



I'll be out of town this year, but there's no reason that the rest of the members can't participate!



With that in mind, here are a few links on the subject, in no particular order. These include discussion on paella itself, as well as preparations by other members:

http://foodsoftheworld.activeboards.net/my-take-on-paella-de-marisco_topic462.html

http://foodsoftheworld.activeboards.net/paella-valenciana_topic581.html

http://foodsoftheworld.activeboards.net/la-noche-de-paella_topic863.html

http://foodsoftheworld.activeboards.net/my-first-paella_topic981.html

http://foodsoftheworld.activeboards.net/paella-de-los-montaas_topic842.html

http://foodsoftheworld.activeboards.net/on-the-role-of-rice-in-spanish-cuisine_topic2019.html

http://foodsoftheworld.activeboards.net/another-paella_topic1438.html

http://foodsoftheworld.activeboards.net/getting-paella-right_topic2020.html

http://foodsoftheworld.activeboards.net/paella-the-national-dish-of-spain_topic576.html

http://foodsoftheworld.activeboards.net/time-for-another-paella-discussion_topic2038.html

http://foodsoftheworld.activeboards.net/paella-from-beginning-to-end_topic2149.html

http://foodsoftheworld.activeboards.net/jumping-into-the-paella-tradition_topic835.html

http://foodsoftheworld.activeboards.net/paella-rural-open-air-fiesta-recipe_topic2188.html

http://foodsoftheworld.activeboards.net/national-paella-day-2012_topic2264.html

http://foodsoftheworld.activeboards.net/national-paella-day-2013_topic3330.html

http://foodsoftheworld.activeboards.net/national-paella-day-2014_topic4114.html

http://foodsoftheworld.activeboards.net/breaking-in-the-new-paellera_topic4184.html

http://foodsoftheworld.activeboards.net/paella-w-mushrooms-shrimp-chicken_topic2191.html

http://foodsoftheworld.activeboards.net/mountain-paella-paella-de-la-montaa_topic3339.html

http://foodsoftheworld.activeboards.net/the-evolution-geography-of-paella-the-paellera_topic3334.html



And here are some "specialty" links on the subject:

Here is a particularly helpful link to Chris's method of making paella without a paella pan. If you want to try paella, but don't have a paellera, check this out:

http://foodsoftheworld.activeboards.net/paella-my-easy-way_topic2291.html

If you do have a paella pan, here is some information on how to take care of it:

http://foodsoftheworld.activeboards.net/taking-care-of-your-paellera_topic2561.html

Here is information on Fideuá, which is a vermicelli variation of paella:

http://foodsoftheworld.activeboards.net/fideu-seafood-vermicielli_topic2047.html

http://foodsoftheworld.activeboards.net/fideu-a-la-marinara-fideu-a-la-montaa_topic2973.html

Arroz al Horno, which is an oven-baked paella:

http://foodsoftheworld.activeboards.net/arroz-al-horno-baked-oven-paella_topic2507.html

Here is an ancient predecessor of paella:

http://foodsoftheworld.activeboards.net/phocian-predecesor-of-paella_topic3067.html



Hopefully, they will provide ideas, inspiration and instruction, but if anyone has any questions - or simply wants to discuss paella, please do so here.



Enjoy!

Ron
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 13:18
I think this just might be the year that my now almost 4 year old paellera finally sees the light of day and gets dirty! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 13:25
About time, Mike!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 13:27
Agreed, Mike - and if you don't mind, full documentation is requested!

Anyone else? I talked to The Beautiful Mrs. Tas and we decided that the weekend or two after might be a good time to make another paella, since we'll be out of town during the appointed time; a little late, but much better than never....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 14:42
Originally posted by HistoricFoodie HistoricFoodie wrote:

About time, Mike!


yep, that's just it... it's all about the time! lol. usually we're too busy running around to make this kind of dish, especially on Memorial Day weekend. However this year my wife is going in for surgery on thursday (a week from today! yikes!) so she'll be laid up recovering, which pretty much guarantees I'll be home and will have time to get this done for once!

She won't go for seafood so I'm thinking chicken thighs and spanish chorizo if I can find it. Usually it's just the crap mexican variety around here. Tried it once, tastes like dog food in a plastic tube to me. If I can't find chorizo, I'm pretty sure I saw some linguica at the store the other day that'll probably substitute just fine. I might try to sneak a couple prawns and clams and/or mussels on my side if I'm feeling up to it! Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 19:23
    Maybe I'll make one at work in the coming weeks

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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 21:55
Paella is easy. Best cooked over an open fire.










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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2017 at 08:11
Lookin' great!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2017 at 09:15
ok, gents... bomba or calasparra rice?

I need to get some because I can't seem to find the stuff I had (good thing I checked) and it's surprisingly not available in town, so I'm going to order some.

Calaspara is $8.95 / 2 lbs
Bomba is $15.95 / 2 lbs

I'm guessing bomba is perferred, but is it really worth twice the price?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2017 at 09:24
I don't think it is worth twice the price, no....

If you can find arborio rice for a better price, you can use that, with no qualms ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 20 May 2017 at 02:47
Originally posted by pitrow pitrow wrote:

ok, gents... bomba or calasparra rice?

I need to get some because I can't seem to find the stuff I had (good thing I checked) and it's surprisingly not available in town, so I'm going to order some.

Calaspara is $8.95 / 2 lbs
Bomba is $15.95 / 2 lbs

I'm guessing bomba is perferred, but is it really worth twice the price?

You won't know until you have tried them both, but I always use the bomba. When you consider how often you're going to use it (not very) I don't consider it to be overly expensive. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 May 2017 at 11:27

For a Paella Marinara, I always use FALLERA ARBORIO -  Designation:  Albufera,  Valencia.

The FALLERA brand, is recommended by:  Chef José Andrès and it is sold on Http://www.tienda.com
( Tas has been very impressed with their customer service over the years ) ..

BOMBA is a drier tinier grain rice, and if I am not mistaken, it is also produced by FALLERA.

Calasparra:  This short grain is from the Murcia Designation, in south east Spain on the coast,  and is usually used in "caldoso",  signifying a thick soup of shell fish and rice.  

FALLERA, is the best brand of natural bio rice in Spain .. I use it all the time for my Paellas, and I am sure you have found some of my recipes along with Tas´s penchant for stunning paellas in Montana !

Of course, Graco, yes, Paella served in one´s  back yard is a marvel, however, us Urbanites shall have to do with our kitchen preparations.

The Pallera, a flat metal pan dating back to Pompeii ( you can still see them ) are the key cooking vessel for Paellas ..

HOWEVER,  when I make Paella, I usually invited quite a few dear friends and require a deeper vessel and thus, use a  TERRACOTTA CLAY, " CAZUELA " which dates back approximately  25 years and I truly find that anything I prepare in this vessel, is heaven on earth ..  be it a Risotto, a  Paella, fresh fish, fresh shellfish or even a stew ..  

Thanks Ron for posting all the links ..

Have a wonderful weekend ..

 




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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 May 2017 at 11:34


I also wanted to mention, that Chef José Andrés has shopping for  " Spanish Foods " online too.

He may be affiliated with  http://www.latienda.com

YOU can do a google check ..

Also, do buy your rice in a linen bag ..  ( not plastic if possible ) 

Latienda.com  sells arborio in a linen bag and Bomba in a linen bag as well as the Calasparra.









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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 May 2017 at 19:22
Out of curiousity, Margi, how big is that cazuela?

Although I have a Mexican style cazuela that would work for a crowd, none of my Spanish types would be big enough. My largest, about 12 inches, came from The Spanish Table, and was the largest they had at the time; although they now offer a 14 inch one (www.thespanishtable.com).

They also carry bomba rice, at a lower price than La Tienda.

Question #2: Why are linen bags so important?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 May 2017 at 02:39

Brook,

Going to measure it right now ..  

10.30am  Sunday ..


It is  114 Centimeters  ( circular )  ..

8 Centimeters Depth ..   


Thank you for the information on the other Spanish Product Online Shopping website ..


LINEN BAGS:  Try it and you shall see why.  Linen breathes ..  Plastic does not .. 



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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2017 at 10:23
Well I managed to score 1 kilo of bomba rice and 1/2 lb of spanish "cooking" chorizo off amazon for just a little more than just the other bomba rice I was looking at, plus free 2 day shipping thanks to Prime. With 2 day shipping (because of the sausage) La Tienda wanted just a hair shy of $100 for the same order. Confused

So, now I just have to pick up a few more ingredients, and IT'S ON!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 May 2017 at 15:13

Pitrow,

Glad to see that all worked out.

Look forward to your Paella !! 


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