Recent content by Paellator

Everything is on my website :) For bomba rice, 2,5 parts of stock per 2 parts of rice. For "normal" "paella rice", 1/1 Usually 100gr of rice per person (but I eat a lot and I can eat almost double)

The thing is I don't recommend cover the paella (pan) just after the rice absorbs the stock, but somewhere in the middle of the last step (lower heat). Unfortunately, there is no rule that fits all the rice types, timings, water type, rice/broth ratio... it's a matter of experience. I like to...

Find here a seafood paella recipe: https://paellarecipes.top/seafood-paella-recipe/ You are totally right, this is not the process for proper seafood paella. You can follow the instructions on the link for an easy-but-adequate method. However, if you want to bring your paella to another...

My pleasure :smile: I'm from the Valencia region, where paella is from and I've been eating paella and Spanish rice dishes all my life, it is my favorite dish. And I've always seen a cooking path/method not only in restaurants but in families and the result is most of times similar. For me...

Hi, here you have part of my kitchen. I haven't share any recipe yet but I'm talking about something I love and I honestly consider I do it well. http://www.discusscooking.com/forums/f17/my-thread-about-authentic-paella-103635.html Hi Caseydog, I hope my thread (link above) brings you back...

I understand your points of view. And I assume everybody is free to cook the way they want, of course. The main objective of my post is to let you know how is the authentic paella. Most of us love to cook and to eat, and I guessed you may want to know how a proper paella should be made. All of...

Coal! That's very rare for paellas in Spain, I never saw it in person but I'm sure the result was good. At least, it seems properly done. Regarding the tender broad beans, it is a pity they added them on the top once the rice was almost done. I would have put in the beans during the sauté...

Hi all, Following the suggestions I got, let me start a thread where I will try to explain my vision of what is happening with paella. In my opinion, as food lovers and cooks you may appreciate this info. I’m running a website with the aim of spreading authentic paella recipes among English...

Never heard about Jambalaya and I just added it to my "to try list"

I'm not the biggest fan of mushrooms but I'd like to try them just roasted with olive oil, salt and a bit of black pepper. I bet they would be gorgeous :)

Although we left Halloween behind, for us Spanish, there is always a reason to be scared when we see the images of paellas all around the world. I have a post almost ready to talk about the big differences between paellas made in Spain for Spanish and the rest. It doesn’t matter if they are...

Egyptian Red Lentil Soup. A bit salty, btw Unfortunately, I didn´t take a picture

Pork meat can last several hours when well done. And, as someone said, sniffing is the key

* sorry, I said when the liquid is gone, but I should have said the cooking time is over. I cannot edit

Hi, sorry for bringing an old post up. I was just curious about paella cooking over here and I think I can help a bit. Just a couple of comments about what I read: To make "el socarrat" just turn max heating for about 1min when there are about 5 min left to the liquid is gone. Unfortunately...