Re: The Food and Beverage Thread
Yeah I'm just gonna do it indoors. I have a massive paella pan, but it's a non-stick one and I don't want to put it out on the grill really. You can get some nice soccarat just by kicking up the heat for the last 5 minutes until you smell the rice toasting a bit... not the most authentic preparation, but it'll work in a pinch. I do want to get a regular-sized normal paella pan though -- this one's essentially a giant shallow skillet with small handles on each side. We'll just be using two burners and rotating it continuously to keep the heat even. This is what my pan looks like:
I have some nice coupe-grade Spanish saffron that I've been dying to use, so this should turn out pretty good despite the non-stick pan and lack of open flame. I'll do an outdoor paella on a fire one of these days though -- everyone swears by the wood smoke (like with most things). Gonna make a seafood broth by steaming the clams/mussels and then use that to add to the rice... excited to see how it turns out.
Yeah I'm just gonna do it indoors. I have a massive paella pan, but it's a non-stick one and I don't want to put it out on the grill really. You can get some nice soccarat just by kicking up the heat for the last 5 minutes until you smell the rice toasting a bit... not the most authentic preparation, but it'll work in a pinch. I do want to get a regular-sized normal paella pan though -- this one's essentially a giant shallow skillet with small handles on each side. We'll just be using two burners and rotating it continuously to keep the heat even. This is what my pan looks like:
I have some nice coupe-grade Spanish saffron that I've been dying to use, so this should turn out pretty good despite the non-stick pan and lack of open flame. I'll do an outdoor paella on a fire one of these days though -- everyone swears by the wood smoke (like with most things). Gonna make a seafood broth by steaming the clams/mussels and then use that to add to the rice... excited to see how it turns out.
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