Cruiserdrew
On the way there
I know there is some interest in Paella among the members here, and it's a good dish for camping out in the wild, so I thought I'd get a thread started. I'm hoping someone here can answer a question about the best Chorizo to use and a source for it.
I made this Paella using Mexican Chorizo as an experiment, and I have to say it was not bad, but real Spanish chorizo makes a more traditional dish. Now I'm in search of the best, so speak up if you know.
There is also controversy about rice. Valencian rice, La Bomba rice, and based on my experiments, short grain "calrose" rice is a dead ringer for paella rice and available everywhere.
Anyway, here is an entry. You'll notice I don't have a paella pan, and honestly the thick steel of the De Buyer pan makes a superior paella pan, it just doesn't look traditional. This was only my 3rd attempt so I'm looking for tips and tricks.
The meat ingredients are chorizo, chicken, shrimp, and salmon I had from last year's Alaska trip. I seared the salmon to 2/3 done removed, then back at the end. Cooked the chicken shrimp and chorizo and removed. THen made the sofrito with garden tomatoes, onions, garlic, peppers-red and green.
I made my own stock with the chicken bones, some duck bones I had in the freezer from our last Costco duck (BTW-the fresh ducks they have recently had at Costco are excellent) shrimp shells, and salmon bits.
Spices-I used smoked paprika, hot pepper flakes. Added saffron about 20 minutes from the end.
The rice-I didn't have any La Bomba rice, so the calrose was it. Honestly, I could not tell the difference between the $5/pound La Bomba, and the $0.50/pound Calrose.
So post up any hints and tips. I'll be making a version in DV in the fall--but with fresh salmon.
I made this Paella using Mexican Chorizo as an experiment, and I have to say it was not bad, but real Spanish chorizo makes a more traditional dish. Now I'm in search of the best, so speak up if you know.
There is also controversy about rice. Valencian rice, La Bomba rice, and based on my experiments, short grain "calrose" rice is a dead ringer for paella rice and available everywhere.
Anyway, here is an entry. You'll notice I don't have a paella pan, and honestly the thick steel of the De Buyer pan makes a superior paella pan, it just doesn't look traditional. This was only my 3rd attempt so I'm looking for tips and tricks.
The meat ingredients are chorizo, chicken, shrimp, and salmon I had from last year's Alaska trip. I seared the salmon to 2/3 done removed, then back at the end. Cooked the chicken shrimp and chorizo and removed. THen made the sofrito with garden tomatoes, onions, garlic, peppers-red and green.
I made my own stock with the chicken bones, some duck bones I had in the freezer from our last Costco duck (BTW-the fresh ducks they have recently had at Costco are excellent) shrimp shells, and salmon bits.
Spices-I used smoked paprika, hot pepper flakes. Added saffron about 20 minutes from the end.
The rice-I didn't have any La Bomba rice, so the calrose was it. Honestly, I could not tell the difference between the $5/pound La Bomba, and the $0.50/pound Calrose.
So post up any hints and tips. I'll be making a version in DV in the fall--but with fresh salmon.
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- The 14" mineral B might be a perfect home Paella pan!
