Comments on: Spanish Paella for a Crowd http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/ cooking. pdx. snax. occasionally, cats. Fri, 10 Feb 2012 10:05:36 +0000 hourly 1 http://wordpress.org/?v=3.1.1 By: mlb http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100505 mlb Sat, 03 Oct 2009 23:12:35 +0000 http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100505 Katherine: Yep. The real thing. from Spain and everything! Hmmm, mine turned out not very liquidy. The rice was nicely cooked and the liquid seemed to all be absorbed. I used a short grain, white paella rice from Spain. (Mainly, I bought it because I loved the bag it came in! :) Barbara: Hmmm, I don't know why you couldn't, I guess? I usually just throw leftovers in different containers, but if you want to keep it in the same pan, you probably could! :) Katherine: Yep. The real thing. from Spain and everything! Hmmm, mine turned out not very liquidy. The rice was nicely cooked and the liquid seemed to all be absorbed. I used a short grain, white paella rice from Spain. (Mainly, I bought it because I loved the bag it came in! :)

Barbara: Hmmm, I don’t know why you couldn’t, I guess? I usually just throw leftovers in different containers, but if you want to keep it in the same pan, you probably could! :)

]]> By: Barbara Chan http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100504 Barbara Chan Sat, 03 Oct 2009 22:32:05 +0000 http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100504 Can I refrigerate the pan and its contents after serving or do I have to transfer to another dish? Can I refrigerate the pan and its contents after serving or do I have to transfer to another dish?

]]> By: Katherine @ NightOwlChef http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100323 Katherine @ NightOwlChef Thu, 01 Oct 2009 04:14:37 +0000 http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100323 Michelle, the paella looks delicious! That chorizo looks like the real McCoy - dark enough to be chock-a-block with deep, smoky flavors. Two months ago I cooked paella a few times, and I cobbled together three recipes, one of which was Tyler's. I got better proportions using Guy Fieri's recipe and my own trial and error, however - 3 cups rice to 1 cup white wine and 3 cups stock or water. This kept the rice plump and also enabled a soccarat to develop (the crisp layer of rice on the bottom of the pan). It helped that I barely stirred the rice, so not too much starch rubbed off. Did you find your dish liquidy? I admit I do like a saucy texture, but more so for jambalaya than paella. Glad I happened across your site! =) Michelle, the paella looks delicious! That chorizo looks like the real McCoy – dark enough to be chock-a-block with deep, smoky flavors. Two months ago I cooked paella a few times, and I cobbled together three recipes, one of which was Tyler’s. I got better proportions using Guy Fieri’s recipe and my own trial and error, however – 3 cups rice to 1 cup white wine and 3 cups stock or water. This kept the rice plump and also enabled a soccarat to develop (the crisp layer of rice on the bottom of the pan). It helped that I barely stirred the rice, so not too much starch rubbed off. Did you find your dish liquidy? I admit I do like a saucy texture, but more so for jambalaya than paella.
Glad I happened across your site! =)

]]> By: mlb http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100237 mlb Tue, 29 Sep 2009 20:29:53 +0000 http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100237 Sarah: Thank you for the head's up, they are supposed to be removing my image! allison: Thanks :) pity: Thanks for the comments. Like I said, I did kind of combine 2 recipes, but the one in The New Spanish Table did say to stick it in the oven (although it is the 'new' Spanish table and not the 'traditional' Spanish table!) ;-) Zupan's: Thank you! Yes, it was a great Fall meal! I actually got the chorizo at the Belmont market... Sarah: Thank you for the head’s up, they are supposed to be removing my image!

allison: Thanks :)

pity: Thanks for the comments. Like I said, I did kind of combine 2 recipes, but the one in The New Spanish Table did say to stick it in the oven (although it is the ‘new’ Spanish table and not the ‘traditional’ Spanish table!) ;-)

Zupan’s: Thank you! Yes, it was a great Fall meal! I actually got the chorizo at the Belmont market…

]]> By: Zupan's Markets http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100236 Zupan's Markets Tue, 29 Sep 2009 20:22:34 +0000 http://www.jemangelaville.com/2009/09/23/spanish-paella-for-a-crowd/#comment-100236 We have to agree with Allison. We have a certifiable food crush on your paella. It’s just the thing to usher in fall, with its warm, comforting spices and ingredients. We’d love to be invited to any dinner party that had this on the menu! We have to agree with Allison. We have a certifiable food crush on your paella. It’s just the thing to usher in fall, with its warm, comforting spices and ingredients. We’d love to be invited to any dinner party that had this on the menu!

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