Glad to hear of your great pricing deal, can't beat it. You did great on that and now it looks like we have a triumvirate in the Forum for National Paella Day!

 

Sort of like making a hamburger without the bun and using sliced bread instead. You end up with a hamburger sandwich, not a real hamburger.

 

i'll be missing a few ingredients that i used last time, most notably the chorizo sausage, but i will have the main requirements: the pan, the rice and the saffron!

 

i am thinking venison ~ any suggestions for other ingredients, vegetables etc? i'm on a bit of a budget, but should be able to but something reasonable together.

I had just given it the initial boil, and was about to scrub it when this was taken. Finished that and oiled it up, and I am good to go!

as for the garden, it is running so far behind due to the late planting that i am afraid we're not going to get much from it. we've gotten lots of radishes and a few beets and some squashes are starting to go good. the problem is that we had our first freeze this week. it was very brief, but of course it was enough to get me concerned. #2 son mike has been taking good care of the garden this summer (except for weeding!) and we've had good rain, but i am jsut not sure it is going to be enough. would lovve to have a few bushels of tomatoes to can this year, but i don't tink its going to be in the cards.

 

for the paella, i am thinking of getting some fresh green beans or perhaps peas. along with the onion and garlic, that may do. i am relcutant to use peppers but some carrot shavings would provide a nice colour and flavour - and we just might have a few of those in the garden.

 

with the venison itself, i plan to cut it into strips or cubes and then saute it before using it in the paella. i got to thinking that grilling the meat pror to using it in the paella might be an option as well! where's our resident paella expert when we need him?

 

how about you any particular plans for yours?

 

 

 

Check out their pimenton (Spanish Paprika). Their 3 pack samplers are still a great buy and the best quality I have seen anywhere yet. You need their Smoked Paprika in your cupboard.

 

i really like this concept! when the time comes to post about it, please be sure to elaborate!

 

bummer about UPS dropping the ball. if you want to wait for the rice from la tienda to arrive, i understand 100%, but if you are impatient to try this and want to "get 'er done," then as i recall you should be able to use any calasparra (spanish) or abrorio (italian) rice that may be in your local grocery as they are identical. check with john to confirm, but i am almost 100% certain.

 

Dave, you are so correct in the research from the Spanish Table. No one I have ever known has ever made a paella by the numbers (measurements). Paella is a huge pan-feast who's feeding is dictated by the size of the pan and the number of folks eating. One piles on what they want in the amounts they want , keeping with the three major "musts" the correct rice, saffron and the pan.

 

With my pan I always use about 2 heaping tablespoons of pimenton and that is just about right for that underlying layer of spice. Take a look at your paellera and go from there.

 

Paella is an epitome of an Ur-Dish. Throw most all rules out the window...meaning "recipes" because Paella transcends recipes and is what it is~ a Paella. Make it from what you have and what you like and enjoy its nourishment with those whose company you enjoy.

 

It is that simple.

 

 

For those who might be wondering, http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=863&title=la-noche-de-paella - here's how Dave's first paella journey turned out:

 

if you make a paella for the first time, post a link to it here as a reply on this thread, so we can check it out!

 

here's my first paella:

 

http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=576&title=paella-the-national-dish-of-spain - http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=576&title=paella-the-national-dish-of-spain

 

...and here's andy's first paella: http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=462&title=my-take-on-paella-de-marisco - http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=462&title=my-take-on-paella-de-marisco

 

 

dave - for the benefit of beginners, would you mind reviewing the "per person" method that you found for making paella?

I'll be glad to Ron...this is the recipe I put in my cookbook, and it's the one I use on a regular basis.

Paella

---

The Spanish one-dish meal named after the pan it is cooked in. A pallera...try this out on the grill.
It is well worth it to purchase an inexpensive paellera and also the imported Bomba rice.
All paellas are a bit different...I like this recipe because there are only set amounts per person.
I have made this paella (opposite) and the ratios per person worked out to a Tee.

   1/3 cup bomba rice per person
   1 cup chicken broth per person
   1/8 tsp saffron per person
   Extra virgin olive oil to cover the paellera
   1 chicken thigh per person
   1/2 stick chorizo sausage per person, sliced in 1/4" pieces
   1/2 tsp pimenton (smoked sweet paprika) per person.
   1 clove minced garlic per person
   1/4 cup chopped onions per person
   1/8 cup grated tomato per person
   2 large shrimp per person
   4 small clams and mussels per person
   1 jar piquillo peppers cut into strips
   1/4 cup fresh or frozen green peas per person
   Lemon wedges to garnish


Bring the paellera to temperature over high heat (whatever method you are using).
Heat the chicken stock in a different pot with.
Add the olive oil to the paellera and cook the chicken until it begins to brown.
Add the garlic and onion and saute until transparent.
Add chorizo and cook until heated, and rendering some of it's fat
Add the rice and stir until well coated with oil.
Add the paprika, grated tomato and saffron and stir.
Add the chicken stock and bring to a boil while scraping the bottom of the pan.
Now the rice should be level and you should not have to stir anymore.
Try to keep the heat at a simmer..if you're using the stove, you may have to use two burners and turn the pan frequently.
When the rice has absorbed some liquid but still has a soupy appearance, add the mussels and clams.
Once the rice is cooked, add the shrimp, tucking them down into the rice, then the pepper strips and the green peas.
During this time the rice should be caramelizing on the bottom of the pan, creating the socarrat, or toasted layer of rice.
Turn up the heat a little if necessary to achieve this...you'll hear the rice crackling and it will smell sweet.

Sprinkle with chopped parsley, garnish with lemon wedges and serve.

 

Aye, my friend - I figured you should have the honour of sharing it!

 

http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=2149&title=paella-from-beginning-to-end - http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=2149&title=paella-from-beginning-to-end