Paella

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

reevesci said:
A, the way I pre-layer/weld my sheet stock it will start out at over 3/4" thick and after several passes be reduced to +/- 3/16 (4/5mm) on the final pan thickness...



....I'll let ya know as I get closer. I have a few more knives to finish for people first.

...Dan, I haven't had time to start the knife thread so if you want to get it going, have at it.

Cheers,

J
Click to expand...

This post is also worthless without pics!
 
The 36" is approx. 1.8- 2mm. I think its a bit light and challenging when over wood or charcoal. Keep me in the loop, I'm right in line with Andy on a Paella pan from you.
 
Ok...I'm far from a paella expert...on the cooking side at least :D But all the real paella pans are thin gauge steel. The mate to the thin pan is the special multi-ring and port burner set-up...using the combo to evenly but slowly impart heat to the entire pan; best way to cook rice IMHO. One year at OysterFest someone forgot the burner or it made it there late, whatever...can't remember...but we tried to make-shift using my big SnowPeak GS-1000 32k BTU burner...and it just didn't do the job because the burner heat was too concentrated.

So given the small diameter burner/larger pan diameter ratio I'm at a loss how effective, relatively, a thick pan is going to be for paella on a traditional stove burner.

This has been my complaint about the burners Partner Steel Co. uses for their stoves (when actually cooking for more than 2-3 people): The small burner concentrates the heat in a relatively small area of the pan...yes even thick cast iron.
 
Most if not all of my Paella (is that like Sierra?) have been made without the correct Paella burner, you must continue to rotate the burner - in Baja I used two Coleman propane single burners and rotated often to distribute the heat - While it was an insane amount of work, the rice turned out with a perfect crust. maybe it was the Sangria that was perfect :)

Paella is really a low heat operation until the end when it needs to "finish" I am sure bucking tradition here, but I think a slightly thicker pan bottom, will allow a lower heat setting on the burner which should transfer out a bit more.

I agree on the Partner stoves - its like cooking with a torch under the pan...
 
concretejungle said:
She was critical of it saying you are not supposed to mix beef and chicken. She said normally you will use seafood only, or pork only.
Click to expand...

We're fortunate enough to have occasional paella's with a local Spanish couple. Chicken, sausage, seafood.... all go into the mix. It's not the same mix every time, but it's always awesome! There's no standard paella formula. Your Spanish chick may be hot, but "Paella with rules" sounds like baggage to me;)
Butt
 
concretejungle said:
FYI i had dinner last night with a hot spanish girl and showed her a picture of our Paella dish from HITR. She was critical of it saying you are not supposed to mix beef and chicken. She said normally you will use seafood only, or pork only..... I'll keep that in mind.
Click to expand...

Never heard of beef in Paella. Tom used pork and chicken. I have heard of rabbit + seafood being very traditional. The way I look at it is you make dinner out of what ever protein you happen to have.
 
Alex - we can make a squirrel/racoon/'possum paella for them next time. Maybe topped with fried catfish.

I'm with Pasquale - a thicker pan will help with a concentrated heat source.
 
Cruiserdrew said:
Never heard of beef in Paella. Tom used pork and chicken. I have heard of rabbit + seafood being very traditional. The way I look at it is you make dinner out of what ever protein you happen to have.
Click to expand...

I agree. Just saying for the purist out there.

Thought tom used beef, guess not!
 
I'll get the Knife thread going this week...
 
Spanish Chorizo, gotta be hard. And Saffron. (spendy)

so where's the pan?
better yet, when is the next batch getting made? I can bring some fresh seafood from the coast....jus sayin.
 
desertdude said:
That's hefty! (1/4" 23lbs) Looks perfect for Wok-ing too - might have to get one :idea:
Click to expand...
Search Youtube for discada cooking, the traditional meals cooked on a discada look pretty dam good to me. Very similar to the topic of this thread.
 
rusty_tlc said:
Search Youtube for discada cooking, the traditional meals cooked on a discada look pretty dam good to me. Very similar to the topic of this thread.
Click to expand...
Okay a little heavier on the protein than Paella.
Watch this,

I could see doing that for a group on a Cruiser trip.
 
You must log in or register to reply here.

Users who are viewing this thread

Total: 1 (members: 0, guests: 1)

Share this page

Back
Top Bottom