Way cool rafelo! I really have to try this. Gracias!
Is there something that can replace the saffron? My wife does'nt even know if we can buy that much here. Plus, I do know it is super expensive here in the states.
Use food colouring if you can find it, if not don't use at all. Maybe 1 tbsp.
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rafelo - when you post the diameter of your paella pan, would you please do so in cm instead of inches? There's a good online source here in the states that rounds the metric diameter (cm) up/down to the nearest inch ... and not very accurately from what I've seen.
Very nice cook! but WOW 1 tsp of Saffron I could make this or make my car payment lol I bet its good though. Rabbit is a little hard to come by. Jack rabbit (what we have in Texas) is lean and not very tasty would have to find a substitute for that lol
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
WOW 1 tsp of Saffron I could make this or make my car payment
Actually, Spanish saffron is not terribly expensive here in the States ... especially standard grade (which is what I suspect you'll find in a grocery store spice rack). Also, it's not tightly packed into a tsp. ... just a pinch of threads that approximate a tsp in volume.
Thanks MBMorgan I was just reading up on Saffron. Apparently Iranian is the best but it said the next small step down was Spanish. Their are 4 grades with Rio being the lowest. something to look into.
Actually, Spanish saffron is not terribly expensive here in the States ... especially standard grade (which is what I suspect you'll find in a grocery store spice rack). Also, it's not tightly packed into a tsp. ... just a pinch of threads that approximate a tsp in volume.
​gcdmdW.A. This pan is 41 cm or 16 inches. Carbon steel. As vendor says: you must dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting.
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Rafelo, please keep posting recipes. we will gleefully introduce you to American food, but don't think for a moment that we won't greedily devour your Spanish SPANISH recipes! I can't wait to try some!!
Will do. My wife lived in Philadelphia for a year and she wants that we move to the USA only for the food. And for our kid to learn english, but mostly to eat.
Great looking paella. I did my first paella a few weeks ago. It came out well, but I did not get a good soccarat. After seeing some of your tips, I'm ready to have another go!
Never tried to do paella on a weber, been using the specialized gas burners for it. Awesome paella, thanks for sharing a valencian recipe! (I customized one... Learned from my grandmother and I have been adding/removing stuff from it till I was happy with it).
You can make it without a special pan and you can make it indoors, but I think it is better outdoors. One minor point of minor disagreement: I think socarrat should not be burnt, it should be dark brown, but I'm guessing you are translating socarrat (scorched) literally? The flavor of any burnt food taints the meal for me. From my article "Socarrat is the dark crunchy, scorched bits of crispy rice that fry on the bottom of the pan near the end of the cooking as the liquid evaporates. In fact the word comes from the Spanish word for "scorched" because it is slightly burned. Sometimes you get it, sometimes you don't. To get it you need plenty of oil, and you've gotta keep a close eye on the final minutes. Just don't let the rice burn. Socarrat is prized among Valencians much the way the crusty rice in the bottom of Bibimbap is prized among Koreans and the golden tahdig is beloved by Iranians in their rice dishes." I try really hard NOT to burn it, but sometimes I fail...
Hi, don Meathead. It's an honor for me. I love your work.
Socarrat is not spanish, is a valencian word and means literally 'burnt'. But you don't need a lot of oil, I'm afraid. To get a good socarrat you have only to be patient and "listen" how is the rice 'socarring'. You can hear it, actually.
Spectacular, Rafelo. Thanks so much for sharing.
Coincidentally, I'm making a seafood paella tonight, probably not so traditional as your Valenciana.
So it is a real treat to see a traditional recipe.
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