I tried making paella (in a 12" SS skillet rather than a paella pan). Made it w/ prawns, scallops and clams and, of course, paella rice (from Spain).

It came out pretty well. Generally like it.

But....
1. I don't get the saffron. It's VERY expensive and adds a nice color but I'm not sure I could differentiate a saffron aroma or taste against the backdrop of all the other ingredients. I still have some leftover saffron but I'm unlikely to buy it again.

2. The recipe called for considerable lemon juice and it really punched through for me. Not sure if people really like this amount of lemon flavor in their rice. I'll either use less or just have lemon wedges as a garnish.

3. I made the socarrat and it came out well for a first timer. But it's difficult to remove from the pan. And while tasty, not sure why people expend the effort to make it. Why not just make paella like risotto - crustless? That being said, it's similar to some asian dishes like dolsot bibimbap. I can take it or leave it.

I'll try making it again - I liked paella. But I'll make a few tweaks in the recipe next time.

I've probably offended some people

quote:

I made the socarrat and it came out well for a first timer. But it's difficult to remove from the pan.

Probably because you used a SS pan, and not a seasoned pan. I have used a seasoned cast iron pan to good effect. It's a very popular part of the dish.

Yes, traditional paella used saffron. Back in the 18th and 19th centuries, saffron probably wasn't as expensive like it is now. Use some turmeric instead.

I have only used lemon wedges as a garnish for those who would like it.

quote:

Why not just make paella like risotto - crustless?

Make it however you like; just use the proper rice if you are going the risotto route. It's made the way it is because that's the Spanish tradition.

Paella valenciana is traditionally made with rabbit, chicken, duck and snails. It was more of a farm workers meal. You made paella de marisco, which replaces meat with seafood; a Mediterranean fisherman's meal.

Experiment and make it work for you.

Paella kind of reminds me of cassoulet, rice/Spain instead of beans/France.

I see. I guess there are different paella versions by region (inland, seaside, etc)? Why combine those ingredients? Doesn't seem like they match well. Unless it's just combining limited amounts of each ingredient because that's all that was available to make a meal.

I guess I prefer the seafood version. I'll keep experimenting.

Yea, I'm gonna use lemon wedge garnish and not add it to the cooking.

The recipe called for SS pan and not seasoned pan. I was wondering about that. If it doesn't ruin the seasoning (tomatoes), perhaps I'll try my carbon steel pan.

quote:

Originally posted by konata88:
I tried making paella ...

I've probably offended some people

I'm just mad about the saffron.

quote:

Originally posted by RichardC:

quote:

Originally posted by konata88:
I tried making paella ...

I've probably offended some people

I'm just mad about the saffron.

And saffron's just mad about you....

quote:

I guess there are different paella versions by region (inland, seaside, etc.)? Why combine those ingredients?

The Valencian Community, where paella originated, is located by the Mediterranean Sea on the central east coast of Spain. As an inland farm worker, one would find meat abundant, so paella would include what was available, hence the rabbit, chicken, duck and snails, the latter not seen much in the USA these days. A fisherman would be more inclined to use his seafood catch. Paella recipes go back to the 18th and 19th centuries. Paella mixta (a preparación barroca) combines meat/livestock, seafood, vegetables and sometimes beans. Other cultures would use what they had available.

When I make something new, I try to learn the history of the dish to understand what's traditionally in it and why. It often helps me determine what substitutes I can use (e.g., turmeric ILO saffron).

Paella

History

I have an intro level paella dish. The stovetop burners are too small for it so I had to rotate the dish for cooking. Tasty but a lot of work. That got old quick. I have two basic recipes, the Sea or the Land. No saffron.

I now prepare the paella in a substitute Corningware dish, the model A-21-B-N. The dish is good for the oven and the stovetop. And fridge. I sautee the ingredients on the stove. Then I add the rice and liquid and bake in the oven. The dish is covered with foil. The initial temperature is about 350'F for about thirty minutes then dropped to 225'F to finish. Technically that might be a rice casserole in the style of paella.

This company from Spain makes good paella broth.

https://www.anetobroth.com

Recently I used Goya sofrito sauce mixed with white wine.

https://www.goya.com/en/products/recaito/

If you want to try making paella using the Corningware there are options for dishes of different sizes such as the A-10-B.

This message has been edited. Last edited by: mr kablammo,

I’ve had good luck using a paella pan on a charcoal grill. I think paella is kind of like chili, everybody has their own variation. We use chicken thighs, shrimp, chorizo, fish and sometimes mussels. We like the crust, kind of indifferent on the saffron.

Look at Rumi for decent saffron at a reasonable price.