It's paella time!

[Phentex]

However, it's been a long time since I've made it. I was thinking of using Tyler Florence's ultimate paella recipe but thought I would ask here for your favorites. Any tips? I need enough for two termite teens and two normal adults.

Thanks!

[Nac Mac Feegle]

1. Remember that it's a 'whatever is handy' type dish

These type dishes are known for the 'lack' of a recipe, or the number of regional variations in the preparation, so there's no real recipe. About the only things necessary are the rice, onion, saffron, stock, and some seafood. Most variations include a 'true' Chorizo sausage, and chicken thighs. It's an ancestor of Jambalaya, supposedly.

I like to saute the chicken and Andouille slices, then the onion, then add the rice, stock, and spices, cook until the rice is mostly done, then add whatever shellfish is on sale (or looks good), then cook it until they're done and the soccorat forms.

The recipe that Tyler Florence has is fairly representative, so you should be good there.

The soccorat is the crunchy cooked rice on the bottom of the pan, almost burnt, but not. A little hard to explain...

Good luck, and enjoy.

[Phentex]

5. Thanks...

I'm going to skip the lobster tails. I guess that may be what makes it "ultimate" but it seems like over kill and needless expense.

[Nac Mac Feegle]

9. Last Time I did one,

I used crayfish tails. Bought from a local seafood store, frozen.

[greatauntoftriplets]

2. I've never made paella...

but I love eating it. Best of luck, sorry I can't offer any advice.

[Phentex]

6. I made a billion years ago with help

from someone from South America. I think I can conquer this.

[locks]

3. The first time

I had paella was in Costa Rica cooked on a very large gas ring grill by a Spaniard who had migrated there. The rice was very yellow from the saffron, the scallops, clams, shrimp were very fresh. It also had chicken, sausage and peas and was delicious. In Spain I had very different paellas, one north of Barcelona on the ocean was more "soupy" and the rice and sauce were brown. I didn't get recipes but I agree that if you have a recipe you like you can add what is in season and it will be a great dish.
Saffron was cheap in Spain; it is expensive here but for me really makes the dish.

[Phentex]

7. good thing it only calls for a pinch...

of saffron but I feel like it's something I have to add. We are thinking of grilling the paella but we have to see if the pan will fit.

[sir pball]

4. Paella protips

(No, really, spent 3 years at a Spanish restaurant, probably made a thousand of the things)

First, you absolutely categorically unconditionally need a paella pan, if you don't have one already. Target has them though, so, easy. Second, the sofrito. Not the Goya jarred Latino stuff, the OG Spanish recipe - here's a good primer; I dose it with most of the saffron ahead of time. Third, the rice... Calasparra or better yet Bomba. My fancy super market (Fairway) carries them, but if you can't get either Arborio will do.

Outside of that and a good stock, it's basically freeform...you don't need any particular ingredients, even seafood. Rabbit and chorizo are fantastic just by themselves.

Our basic chicken&seafood recipe goes like this. Render the chorizo, if I'm using it, in a bit of olive oil, then toast up the rice like a risotto before adding chicken thighs and "the S'es", sofrito, stock just to cover, saffron and salt. Bring to a hard boil then immediately reduce to a simmer. Add stock as needed to keep the rice just barely covered, you'll see it swell and the juice will thicken. With 5 minutes to go, cover the top with shrimp and stick clams and mussels upright in the rice. Either cover or stick in a hot oven, just until the shrimp is done and the bivalves are open. It should be moist and creamy, but not soupy - if it is you can cook it over high for a brief spell to dry it out. Parsley and lemon and Robert's your mother's brother.

Once you've mastered the basic recipe, you can learn how to make the soccarat...all I can say is that it's more about your nose and ears than anything else, you can just barely hear the crackling, but no sizzling, and you can smell a lovely toastiness, and you have to let it go for a while adding literally tablespoons of stock, but not too long...it's an art. Cheers!

[Phentex]

8. Thanks for the tips!

I planned on looking for bomba rice and I'd be shocked if the farmers market doesn't have it. I will add Calasparra to my list just on case.

Do you ever grill it?

[sir pball]

11. I like a burner myself

You certainly can grill it, over grapevines is the traditional way, but I prefer the stove for finer control of the heat. It's easier to get the soccarat just so, instead of sliding it around the grill to try and find warmer and cooler spots.

[Phentex]

10. * * * * * * UPDATE: Turned out great!

I found everything at the farmer's market although I had to ask about the bomba rice because my head was spinning after looking at so many kinds of rice. But they had it. I had planned on using clams and shrimp plus chorizo but at the last minute while standing at the seafood, I decided to add mussels, too. Had to purchase the whole bag though and I should have thought better of it. Ended up cooking most of them separately from the paella because there was just too much of everything.

The saffron was $6.99 for a large pinch. Still the whole meal was far less than what we'd have to pay at a restaurant.

My husband got impatient with the rice and didn't wait for the crackling sound so the bottom was not where I'd have liked it to be. But the taste was delicious and the presentation was very nice. Rice was perfect texture.

Overall a fun experience for the family.