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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
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03-20-2017, 07:54 AM | #1 |
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Paella
Looks simple, that pan is a royal pain in the ass. I scorched the rice in a couple of places (the idea is to have crunchy rice on the bottom.
We will try again next week, maybe.
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03-20-2017, 08:30 AM | #2 |
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Paella made right can be staggeringly wonderful. I've had it made by Certified Brazilians -- unbelievable.
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03-20-2017, 08:43 AM | #3 |
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I love paella. I was at Sados Caracol resort in Playa Del Carmen back in January. They made this huge pan of paella by the pool. I was thinking it will probably not be that good since it is basically buffet prepped. But dang, it was really good. Lots of seafood in there. The spices made this dish amazing. I found this pic online, not my pic but it is from the same resort and it was the same paella we had.
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03-20-2017, 09:14 AM | #4 |
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Paella is difficult to master and the pan is enormous, but when done properly is heavenly.
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03-20-2017, 09:31 AM | #5 |
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the pan gets HOT very fast, I need to get better at turning it to even the heat. Flavor was good. I will get it figured out. Next one will be with chicken thighs.
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03-25-2017, 04:01 AM | #6 |
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Gr
The chicken thigh one sounds rather interesting ... Couple general questions... Did you use spanish chorizo or something else ? What kind of paprika did you use , sweet,hot, smoked(i think spanish is smoked) ,spanish, hungarian?? Tia Dan |
03-25-2017, 12:37 PM | #7 |
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While Chuck Norris was on holiday in Spain, he ate some bad paella, causing him to take the largest shit known to man. That shit is now known as France.
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03-26-2017, 11:16 AM | #8 | |
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Quote:
I used pimenton... which is Spanish smoked dried paprika. I used sweet with a little of the hot at the end Spanish pimenton has a flavor that I think is distinct from the Hungarian kind but you know recipes are suggestions not mandates
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03-30-2017, 08:32 AM | #9 |
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I made a chicken paella last night (with a bit of chorizo and a lot of garlic). Much better this time. I am amazed that the paella pan doesn't stick the rice.
I did get the crunchy stuff on the bottom better this time. One thing I found that seemed to add a lot of flavor, after browning the thighs in the paella pan, I put them in a skillet and oven roasted them, then poured the roasting juice into the paella when I added the rice to the soffrito.
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03-30-2017, 02:16 PM | #10 |
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