Paella

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

DS has been haunting me to make this for him, so again while the recipe is at my fingertips, I've decided to share with you.

Paella is very regional and there are as many recipes as their are regions in countries where it is popular.

I have submitted what works here in our household but you can add fish fillet chunks, chorizo, squid or whatever seafood/ingrediaents you have handy or are on sale at the market. My recipe just gives the basics for you to build upon and experiment with.

http://www.timeshareforums.com/recip...p?recipeid=110

[Cat Senior Member Find all posts View Profile Close Cat]

Lawren, don't you find that 1 tsp is a HUGE amount of saffron? First off, a tiny glass tube that only contains about 1/2 tsp of threads costs about $25, and secondly, a little goes a long way. You only call for a single cup of rice, so that's a massive amount of saffron, from my experience.

I use a nice, big pinch, which I rub in my palms before inclusion, and it's just right for both color and flavor.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Lawren, don't you find that 1 tsp is a HUGE amount of saffron? First off, a tiny glass tube that only contains about 1/2 tsp of threads costs about $25, and secondly, a little goes a long way. You only call for a single cup of rice, so that's a massive amount of saffron, from my experience.

I use a nice, big pinch, which I rub in my palms before inclusion, and it's just right for both color and flavor.

YIKES!

I do usually use the entire little tube of threads but that's approx .125g or little less than 1/4 tsp.

I do not care for the powders at all.

We are lucky as my local market gets the tubes of threads for around $4 and sometimes Costco will have it as well at very good prices in very decorative glass jars.

For $25 you could buy half an ounce which would last me nearly a year.

Now how do we edit the recipes?

[The Conch Man Past Goumba President & BigFrank's Cigar Buddy! Find all posts View Profile Close The Conch Man]

The best Paella is in Islamorada at Manny & Isa's Restaurant ~~ The other Cuban restaurant is in Key West at El Siboney ~~ but ifin you made the Paella at home ~~ well ~~ may have to re-categorize my list ~~

[Cat Senior Member Find all posts View Profile Close Cat]

YIKES!

I do usually use the entire little tube of threads but that's approx .125g or little less than 1/4 tsp.

I do not care for the powders at all.

We are lucky as my local market gets the tubes of threads for around $4 and sometimes Costco will have it as well at very good prices in very decorative glass jars.

For $25 you could buy half an ounce which would last me nearly a year.

Now how do we edit the recipes?

Nice price, Lawren - I'm jealous! I haven't bought any since we moved to FL, so I'll have to check around here and see what prices are like here.

The last time I wanted to edit something, I had to have Ken do it for me. He indicated that if we liked the program, he will make it so we can edit things ourselves. I liked it - what did you think of it?

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Nice price, Lawren - I'm jealous! I haven't bought any since we moved to FL, so I'll have to check around here and see what prices are like here.

The last time I wanted to edit something, I had to have Ken do it for me. He indicated that if we liked the program, he will make it so we can edit things ourselves. I liked it - what did you think of it?

I could always send you some! $25 for 1/2g is a rip-off.

Did you e-mail or PM him for the edit?

I did like it. Plenty of room for ingredients and easy free-form for directions. It doesn't have a "sticky" for the link yet either.

I wish I owned a bread machine so I could try your recipe. Is there a way to do with a bread hook and more conventional <ie. old-fashioned, cheap and I have no more room for any more kitchen gadgets>way to do it?

[Ann-Marie Senior Member Find all posts View Profile Close Ann-Marie]

I never use saffron any more. I use turmaric, considered the poor man's saffron.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

I never use saffron any more. I use turmaric, considered the poor man's saffron.

Anne-Marie I won't try tumeric as it is one of the seven ingredients in curry. Curry makes me DREADFULLY sick to the stomach. Some ingredients I have used and are don't cause this reaction and some I just avoid because I don't want to ever be that sick again.

Curry= In the West, the standard spice blend contains cardamom, turmeric, fenugreek, cumin and chillies, while various others can be included, such as ginger, cloves, nutmeg, coriander, mustard, garlic, fennel, and black pepper, to name a few

I know I'm OK with chilies, ginger, cloves, nutmeg, mustard, garlic, fennel, and black pepper.

[Cat Senior Member Find all posts View Profile Close Cat]

Hey, Lawren! Absolutely you can do it with a dough hook or by hand. Just knead until smooth, let rise. Punch down and shape into a loaf (8" X 4" will probably work best) and set it in the greased pan. Cover loosely and allow to rise 30-40 minutes. Bake in preheated 375 degree oven for about 35 minutes. Remove from pan to cool. For a special treat, rub some butter on the top crust and sprinkle some rolled oats over the top.