UKC

I have the paella pan, rice, chicken stock and going shopping for the rest of the ingredients tomorrow.

Have never cooked one before, so any recommendations/tips are welcome!

In reply to craig h:

Saffron, if you're feeling flush. Chicken, prawns, peas perhaps

And you're not supposed to stir it so make sure it's on low to minimise sricking....

In reply to craig h: According to that cook from Cornwall you've got what you need!
Stir away, if you feel the need, btw, helps break up the rice starch, makes it sticky. More Risotto-ey if you like that?

In reply to craig h:
dear craig
i just finished my paella. that what i did.
i bought
i frosen dag of smoke haddock £3,99 [5 bit]
1 frozen bag of white fish £ 1,50[5 long bit]
1 frozen bag of salmon £2.99[5large bit]
2 frosen bag of large prawn.[£3,99,1 bag free]
1 frozen bag of pettit pois £1,50]
1 frozen bag of sweet corn[£160]
1 frozen bag of mixte first class vegetable[incliding asparagus][£1,99]
1 bt of red wine.[£2,99)
1 paella rice[ £1,38].
I then started to put the kettle on.
On my plat large pan.
hot eat.
I put 2 cup of rice
at the top in the order.
2 mug of sweet corn
white fish 2 bit
smoke haddock 2 bit
salmon 2 bit
2 mug mixt vegetable
2 mug pettit pois.
1 bag of large prawn.
add some hot water from the kettle[half the pan]
slow down the heat[4]
it tooked me longer to write this rcipe to you than the meal to cook.
My wife arrived with a red wine bt too
im a bit dizzy with wine, and a full belay.
Hope it help.
brixton climber

In reply to brixton climber:

Thanks for that, sound easy enough and think I'll go for a seafood version. Not sure how the kids would react if I went for a recipe with bunny rabbit in it. Enjoy the rest of your wine.

Found some saffron in the cupboard for that authentic yellow colour!

In reply to craig h:

don't tell them until they have enjoyed it

google for arroz brut (dirty rice) if you want to try a traditional mallorcan rabbit version of 'paella',
rather than a valenciana paella that everyone thinks of when you mention the name.

i personally think the following are important points.

the correct rice - bomba (if you are rich), calasparra or valencia i find to be the best.

a good stock - (added all at once - unless you want risotto)

no stiring - ( unless you want risotto.)
(use a wide pan on charcoal or over gas with a diffuser.)

a little crust will form from scortched rice starch at the base of the pan - serve this, don't throw it. (it shouldn't be burnt black)

don't forget a nice wine. enjoy.

In reply to satori:

Cheers, I have the calasparra rice and a good chicken stock. Have been googling for paella recipes, the simpler ones sound better and probably more traditional?

Rabbit, to be honest the kids think they have eaten it already, I cut a chicken into 8 pieces and BBQ'ed it last year, suggested to them after it was rabbit, reaction was not too bad, think it would be different if I told them prior to eating it!

Shall try and resist the desire to stir the rice while it is cooking, the crust is one of the best bits.

To all,

Thanks for the advice, was a total success and pleasantly simple once I got started (usually the case).

Shall now finish the red wine and relax

how random.... am just after cooking myself a Paella for first time, ever.

and now i come across this thread. yup, way too random.

feel the need to point out that it was ming however.

....and have decided dont like like paella. stoopid Valencians.