[EnglishRose19]

Hi everyone,

I recently returned from Spain and I've got paella on my mind!

I have read a number of recipes but does anyone have any advice on that perfect paella taste/ texture?

I'm just using prawns, I've got onions, arborio rice, paprika, peas, lemon etc...

Thanks all!! :T

[rjb101]

Wrong rice You need calasparra rice. Don't forget the safron either

[EnglishRose19]

Quote:

Originally Posted by rjb101

Wrong rice You need calasparra rice. Don't forget the safron either

Yeah I know but I don't have any

I really can't afford saffron, this is a poor man's paella!

[Iggy's Boy]

I'm afraid you really do need the saffron to get that distinctive paella taste. It's about four quid a jar in the supermarket, but that's enough for two paellas that feed four so it's only 50p per head I you think about it.

You also need the right rice, really. Often sold as 'paella rice' in the supermarket (although arborio will work and be perfectly nice).

Have you got chorizo? Diced chorizo added to the pan first of all and slowly cooked to render out the oil will give your paella a wonderful smoky flavour.

What about a red pepper? Need one of those really. Add it with the chopped onion.

The only other thing, once you've added all your ingredients, including your stock, is to keep the pan on the lowest heat without stirring so the paella develops a crust at the bottom.

Keep checking the rice and if it's still chalky after the stock has been absorbed top up with dribbles of boiling water until the rice is soft enough.

[stud u like]

Quote:

Originally Posted by EnglishRose19

Yeah I know but I don't have any

I really can't afford saffron, this is a poor man's paella!

Plant some saffron crocuses in the garden or in a pot.

[Pepperoni Man]

Quote:

Originally Posted by EnglishRose19

Yeah I know but I don't have any

I really can't afford saffron, this is a poor man's paella!

I use tumeric instead of saffron because we have paella regularly and saffron is too expensive

Chorizo and seafood form the main part of it

[Kiko H Fan]

Quote:

Originally Posted by EnglishRose19

Yeah I know but I don't have any

I really can't afford saffron, this is a poor man's paella!

Didn't you buy any when you were last in Spain?

We never come back from Spain without some saffron and paprika.
This time, we also brought back beans for fabada, chorizo and morcilla, all bought at the food hall of El Corte Ingles.
Then we found a market that did little vacuum packs of the meat you need for fabada. Fab!

[stud u like]

Quote:

Originally Posted by Kiko H Fan

Didn't you buy any when you were last in Spain?

We never come back from Spain without some saffron and paprika.
This time, we also brought back beans for fabada, chorizo and morcilla, all bought at the food hall of El Corte Ingles.
Then we found a market that did little vacuum packs of the meat you need for fabada. Fab!

You can buy longaniza on Amazon.

[walterwhite]

How long does it need to be cooked for to be a genuine paella? I notice that any reputable restaurant in Spain will require you to pre-order.

[EnglishRose19]

Quote:

Originally Posted by Iggy's Boy

I'm afraid you really do need the saffron to get that distinctive paella taste. It's about four quid a jar in the supermarket, but that's enough for two paellas that feed four so it's only 50p per head I you think about it.


You also need the right rice, really. Often sold as 'paella rice' in the supermarket (although arborio will work and be perfectly nice).

Have you got chorizo? Diced chorizo added to the pan first of all and slowly cooked to render out the oil will give your paella a wonderful smoky flavour.

What about a red pepper? Need one of those really. Add it with the chopped onion.

The only other thing, once you've added all your ingredients, including your stock, is to keep the pan on the lowest heat without stirring so the paella develops a crust at the bottom.

Keep checking the rice and if it's still chalky after the stock has been absorbed top up with dribbles of boiling water until the rice is soft enough.

Thank you! I went and bought some of the proper rice so hopefully that will help! I'm going to see how this one turns out and decide whether or not to invest in some saffron. I'm a just turned graduate looking for work so posh herbs are but a pipe dream!

I don't have any chorizo as again that's too expensive and my boyfriend doesn't like it (mad!?) I have a red pepper but none of the paellas I had out there had pepper in, I love pepper so will probably add some anyway!

Great thanks, I'm excited!!

Quote:

Originally Posted by stud u like

Plant some saffron crocuses in the garden or in a pot.

This is true, I've only recently moved to a flat with a garden and my boyfriend wants to get a herb garden going!

Quote:

Originally Posted by Pepperoni Man

I use tumeric instead of saffron because we have paella regularly and saffron is too expensive

Chorizo and seafood form the main part of it

Thanks!

Quote:

Originally Posted by Kiko H Fan

Didn't you buy any when you were last in Spain?

We never come back from Spain without some saffron and paprika.
This time, we also brought back beans for fabada, chorizo and morcilla, all bought at the food hall of El Corte Ingles.
Then we found a market that did little vacuum packs of the meat you need for fabada. Fab!

No, I only went to Barca. Normally I go with my family to more remote areas and we stock upon the wonderful herbs and spices. I'm only 21 and I scraped up enough money to buy a fridge magnet!! I honestly didn't see any shopping centre/ department store style things there.

Thanks everyone!! X