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Mount Orégano
Sue Burke
Paella demystified 
7th-Apr-2009 04:59 pm

Paella may be Spain's best-known dish, but there is no single paella recipe. In fact, paella is technically the name of the cooking pan — a wide, shallow, flat, two-handled steel skillet — not the saffron-spiced rice dish itself.

Since I live in Spain, of course I make paella. There are a few secrets to an authentic paella can share, and a few myths I feel duty-bound to dispel.

All this, plus a recipe for Valencian Paella (with or without snails), is in this month's front-page article on my professional website: http://www.sue.burke.name

7th-Apr-2009 05:23 pm (UTC) - Hmm...
When I visited Mexico, I got the impression that "paella" means "whatever's in the kitchen that looks like it would taste good when heated and dumped over saffron rice." And that works.
9th-Apr-2009 10:40 am (UTC) - Re: Hmm...
Mexicans are not as obsessed with paella preparation as Spaniards. Dumping something over saffron rice? Not paella, not in Spain, anyway.
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