My chef sweetheart and I have been turning on to paella since being invited to a 3-chef "Paella Throwdown". We keep finding recipes that call for frozen peas. What is up with THAT? Is Spain filled with little English gardens filled with delicate pea pods, or are cookbook writers looking for color, or are peas truly traditional in paella?
Related Forum Threads
- Paella and Jambalaya rice recipe Last post on 10/4/09 at 7:20am in Food & Cooking
- Spanish Paella Last post on 1/15/14 at 1:56am in Recipes
- What is a typical water/broth to rice ratio for paella? Last post on 8/14/09 at 3:36pm in Food & Cooking
- Paella on a charcoal grill, will that work? Last post on 8/15/09 at 4:19am in Food & Cooking
- Paella Recipe? Can anyone help Last post on 4/28/09 at 8:25am in Recipes
Last edited: 1/21/12
- Chinese Black Forbidden RiceLast edited: 1/21/12
- Basmati RiceLast edited: 1/21/12
- Italian Rice Dishes By Diane SeedLast edited: 2/16/10
The Chefs at The Chef's Academy in Indianapolis, In. Were amazing and knowledgeable. They showed interest with your creativity and looked forward to beating you with their hats when you did some...
I picked up one of these on sale with the intention of storing until Christmas. But that's a ways off, and I needed to verify it worked in case I needed to return it with in the warranty...
I've been looking for recipes and ideas I can ship off with my daughter to college and this book had a good variant idea on the one-pot meal. But the writing is chatty and cutesy. This doesn't...
I have to say it never occurred to me that such a unit would exist until I was working at one of my companies events and they had a catered breakfast in which the caterers would cook omelets to...
WARNING!!! Want to lose your money? Welcome to Italian Chef Academy! If you read this message before choose the school,please close their website and forget you've ever seen it - I wish somebody...
Anybody out there a PAELLA GOD?
Gear mentioned in this thread:post #2 of 41/19/11 at 5:51pmpost #3 of 41/19/11 at 6:46pm
My wife is Latino and I have made Paella a couple of times, even thought it's probably not been "classic". It has been very good and my guests have enjoyed it. I think the pea's are more for astetic's than flavor, something to bring color and an appealing balance to the dish. The peas certainly get lost in the flavors and do not stand out by themselves. Kind of offset's the yellow in the rest of this dish.post #4 of 41/19/11 at 10:05pm
They are in many recipes but I would only add them if in season. Paella is a lot like jambalaya in that you can use it to get rid of leftovers while also taking advantage of what you have fresh on hand. Here is a Jose Andres recipe that looks tasty.
And just becuase I wanted to show off a little. Here is a jambalaya I made over my Uncle's campfire pit in a giant steel skillet. Much in the style of a paella.
- Anybody out there a PAELLA GOD?
- Chinese Black Forbidden Rice
- › Can Whey be used in place of buttermilk? 2 minutes ago
- › Feet in excruciating pain after 13 hour shift 43 minutes ago
- › To mop or not to mop? 46 minutes ago
- › Indoor Herb Garden 48 minutes ago
- › How Long Will A Compund Butter Last? - Garlic Butter 1 hour, 8 minutes ago
- › Restaurant desserts: yeast doughnut 1 hour, 40 minutes ago
- › My Micro Greens (picture inside) 2 hours, 51 minutes ago
- › How long can i keep ganache? 3 hours, 18 minutes ago
- › My Macarons don't form a foot :( 3 hours, 35 minutes ago
- › Quick Question: Docking Pastry 4 hours, 47 minutes ago
- › Chef Academy by TheCookSaigium
- › Anova WiFi Sous Vide Precision Cooker, Black by phatch
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Italian Chef Academy - Rome by tessy
- › Wine Bottle Cooler Stick - 3-in-1 Stainless Steel Wine Chiller... by majorc
- › Meat Thermometer - Instant Read LCD Screen Auto Shut-Off with Long... by majorc
- › Le Cordon Bleu USA by freshbaked
- › Professional Baking by Daniel Benitez
- › Culinary Institute of America - Hyde Park by backtobasics2
- › Pastitsio-Greek "Lasagna"
- › Corn Fritters with Peach Salsa
- › Watermelon Limeade
- › Tomato Basil Pasta
- › Melon & Feta Salad
- › Bacon & Corn Relish
- › How To Make Old Fashioned NY Sour Corn Rye Bread
- › Want to customize your uniform? Know your...
- › Elotes-Corn on the Cob, Mexican Style
- › The BLT-A Case for Food Snobbery