boil chicken broth and saffron let sit Chop celery onoins red peppers mushrooms saute with oil push to side throw in cups rice, oil, toast add sofrito add double volume in broth and wine that you threw in rice add sauzon add saffron and chicken broth mixture stir, when rice is just starting to puff add 1/2 can cream mushroom soup do not stir again, let rice puff, get carmalized on bottom throw thawed seafood critters on top, in oven 10 mins with tinfoil on top Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I would definitely axe that cream of mushroom. If you want some creamy texture, make some allioli (thick olive oil and garlic paste, can be made with eggs/egg yolks like a very thick mayonnaise) and drizzle over top. And don't boil your stock/flavoring liquid. Just heat to a simmer and add your saffron threads, crushing them between your finger tips. No reason to lose all that good liquid to evaporation. If you can, avoid covering the paella until you've cooked off the liquid. Cover with foil, loosely and let rest for 5-10 minutes. Best way to compensate and not overcook the bottom is be constantly checking and adjusting your heat, you want it to keep the liquid at a light simmer until it's been absorbed, so its best to be slowly reducing your heat accordingly. Personally, I would also axe the celery. You need a couple of tomatoes, finely diced or grated if you're going to call it a paella. Don't be afraid to add herbs, fresh rosemary and thyme can really set off a great flavor profile. Use a good Spanish or Italian medium or short grain rice over long grain, a great difference in texture. Its really worth the few extra bucks, even if you have to use arborrio (risotto rice) its okay! Don't mean to be critical but I make a LOT of paella and have 4 paellas (pans). One is 22" inch, the other 3 are 18" though. I make one Paella Verdura (vegetarian), one with chicken and chorizo, and one with seafood. At least one of each daily, 5 days a week . In the summer I'll be making some really traditional paellas, with snails and rabbit Customers love it when I set up the charcoal in front of the restaurant and cook paella outdoors.
Thank you for all the tips they are very helpful! It was my very first time making Paella; my friend teaching me said the mushroom soup was supposed to be a cheat to get a good bottom. Not caramelized - I forget the name - borc or something nice and hard/sticky? It didn't work on mine I just burnt it My rice was too soggy and I ended up burning a bit on the bottom; the seafood was too tough. Even with those issues it was delicious I will try again!
Just do it on your stove top or on a gas/charcoal grill outdoors (the traditional way). That way you can watch the level of the liquid. Just add enough liquid to barely cover the top of all the rice, if you keep adjusting your heat, lowering it a bit at a time to keep a simmer, your rice will be done when none of the liquid is visible. Then pull it off the heat, cover with foil and let rest for 10 minutes. You'll get that great crust with out much, if any, of the rice sticking.
