How To Make Spanish Paella Omar Allibhoy
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Date: 2020-05-11
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Comments and reviews: 10
noob19087
Great recipe, but for me the biggest takeaway is _grated_ tomatoes. I've never thought about grating tomatoes. Every time I made, say, pizza sauce in the past I would just blend the tomatoes, which always ended up incorporating air, giving it an unpleasant texture and ugly colour. But with grating you don't incorporate any air. You don't even need to peel them, the skin pieces get so small they just disappear. So thanks for the tip!
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Great recipe, but for me the biggest takeaway is _grated_ tomatoes. I've never thought about grating tomatoes. Every time I made, say, pizza sauce in the past I would just blend the tomatoes, which always ended up incorporating air, giving it an unpleasant texture and ugly colour. But with grating you don't incorporate any air. You don't even need to peel them, the skin pieces get so small they just disappear. So thanks for the tip!
reply
ferran
If you dont like artichokes dont put artichokes, If you dont want rabbit you can use diced pork ribs. The important thing is don't put yellow coloring or w/e on the rice, the yellow color comes from all the ingredients. You can add shrimps and mussels (those cook very fast be careful. And I don't say anything more cuz im gonna get jumped by a lot of butthurt spanish people here.
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If you dont like artichokes dont put artichokes, If you dont want rabbit you can use diced pork ribs. The important thing is don't put yellow coloring or w/e on the rice, the yellow color comes from all the ingredients. You can add shrimps and mussels (those cook very fast be careful. And I don't say anything more cuz im gonna get jumped by a lot of butthurt spanish people here.
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Wilhelm
Spain call it paella, India call it chicken biryani, China call it spicy fry-rice, Japanese call it chicken curry fry rice, in USA - Louisiana, they call it Jambalaya. i am sure there are another way of similar cuisine like this one from different country. in the end, we are not that different when it come to foods. that is why i love foods. food bring us all closer together.
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Spain call it paella, India call it chicken biryani, China call it spicy fry-rice, Japanese call it chicken curry fry rice, in USA - Louisiana, they call it Jambalaya. i am sure there are another way of similar cuisine like this one from different country. in the end, we are not that different when it come to foods. that is why i love foods. food bring us all closer together.
reply
Javi
since paella is not a food for the elites, saffron isn't strictly necessary in your paella, orange food coloring will do the trick, if its an special ocassion you should try to get that saffron, doesnt matter if it's spanish. Also since not everyone likes artichoke, nowadays its not considered a vital ingredient of paella but for sure something you can add if you want
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since paella is not a food for the elites, saffron isn't strictly necessary in your paella, orange food coloring will do the trick, if its an special ocassion you should try to get that saffron, doesnt matter if it's spanish. Also since not everyone likes artichoke, nowadays its not considered a vital ingredient of paella but for sure something you can add if you want
reply
BigGuard
Made this to ring in the new year (Happy 2020) and it was absolutely delicious. Last summer I visited Valencia and ate a top notch paella Valenciana and this was just as good, if not better: ) Also, I didn't have a proper paella pan and used a well seasoned cast-iron skillet and it cam out perfectly, socarrat and all. Thanks so much.
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Made this to ring in the new year (Happy 2020) and it was absolutely delicious. Last summer I visited Valencia and ate a top notch paella Valenciana and this was just as good, if not better: ) Also, I didn't have a proper paella pan and used a well seasoned cast-iron skillet and it cam out perfectly, socarrat and all. Thanks so much.
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Xandra
Man. I'm in Shelter-In-Place due to Covid-19 and I realized I have just about all of the ingredients for a REALLY good Paella (and maybe not all the veggies because they're not in season yet. But! guess which important ingredient I don't have? I might just try to make it without Saffron and call it chicken and rice.
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Man. I'm in Shelter-In-Place due to Covid-19 and I realized I have just about all of the ingredients for a REALLY good Paella (and maybe not all the veggies because they're not in season yet. But! guess which important ingredient I don't have? I might just try to make it without Saffron and call it chicken and rice.
reply
Monika
I did this recipe, the paella turned out UNBELIEVABLY DELICIOUS, I live in Spain and I was able to buy all of the necessary ingredients(saffron, the right rice for the recipe, etc) and boy it was so gooood, I even had the socarrat on the bottom of my paella pan, thank you so much, Omar, we really loved it!
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I did this recipe, the paella turned out UNBELIEVABLY DELICIOUS, I live in Spain and I was able to buy all of the necessary ingredients(saffron, the right rice for the recipe, etc) and boy it was so gooood, I even had the socarrat on the bottom of my paella pan, thank you so much, Omar, we really loved it!
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poorya
well just for the record, there is NO Spanish zaferon. the best Zaferon in the world is Iran's, and Spain buys it from Iran, packs it up and sells it with they're own brand. just like Turks trying to steal Mowlana from Iran and fake him up as Rumi, a Turkish poet. sorry just had to inform
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well just for the record, there is NO Spanish zaferon. the best Zaferon in the world is Iran's, and Spain buys it from Iran, packs it up and sells it with they're own brand. just like Turks trying to steal Mowlana from Iran and fake him up as Rumi, a Turkish poet. sorry just had to inform
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Peter
dry vine for me and before dish campari to start up taste bud. i like this recipe and will do verduras version. i worked in la tasca in london and this version is more authentic but on my surprise do not contain so much tomato sauce. i have valenciana in valencia rabit, chicken and snails.
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dry vine for me and before dish campari to start up taste bud. i like this recipe and will do verduras version. i worked in la tasca in london and this version is more authentic but on my surprise do not contain so much tomato sauce. i have valenciana in valencia rabit, chicken and snails.
reply
Pete
This Paella, is just simply pure genius. I make this at least once a week: Please make this folks, you won't regret it. You can change the ingredients. vegetarian etc: But his timings are perfect for that essential socarrat(the burnt bits) at the bottom of the pan.
reply
This Paella, is just simply pure genius. I make this at least once a week: Please make this folks, you won't regret it. You can change the ingredients. vegetarian etc: But his timings are perfect for that essential socarrat(the burnt bits) at the bottom of the pan.
reply
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