Den Posted June 13, 2008 Share Posted June 13, 2008 While away in the mh, we ---well me need to make al fresco Paellas. Not like the one my wife attempted to make. We'll be using our trusty cadac. Any suggestions hungrily greatfully received. Link to comment Share on other sites More sharing options...
Norma Posted June 16, 2008 Share Posted June 16, 2008 Have a look at Wiki - it is quite good. They stress two things: One: the caramelised base (crusty bit round the edges and base) is the clever/best bit so don't bottle out when you think you're over cooking it. Second: to achive this you need a solid based pan and reduce long and slow - traditionally cooked over a wood fire. Throw in what you like - just plenty of garlic and saffron (the locals use a substitute you can get in any market) Just to rock the boat: Fish isn't the real thing! That comes from lower down the coast towards Benidorm but is what's everybody asks for! In the hills behind Valencia (around Bunol) the villagers traditionally go and get their Sunday cast iron pan-full of chicken and rabbit paella. The locals are adamant that this is the only real Paella Valencianos. Link to comment Share on other sites More sharing options...
BrianR Posted June 17, 2008 Share Posted June 17, 2008 In Catalonia (both French and Spanish) there are two versions, one with just fish and the other fish plus meat such as lamb and rabbit. Link to comment Share on other sites More sharing options...
Den Posted June 17, 2008 Author Share Posted June 17, 2008 Thankyou norma and brianr. I did post a search on the internet and found a site (video jug i think) A video demonstrating and giving advice. But still not 100%. I'd say 75%ish. But was better than our first attempt, a soggy mess.(I had to eat it, Wife only said afterwards it was'nt really edible. I do try not to hurt her feelings.... *-) Link to comment Share on other sites More sharing options...
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