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Jun 14, 2010 05:21 PM


Does anyone have an awesome Paella recipe??? I want to make it for Fathers Day. I have some lobster tails in the freezer that I would like to incorporte into it.
Thaks Guys!!1

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  1. guess-

    i don't have a recipe, i hardly ever use them. Paellas are fantastic for crowd pleasing and parties. The most important things that you need are the proper pan, and a good, hot heat source, and for me at least, beer. th e pan i use is an ancient steel fry pan from a logging camp, about 18" across and 3" deep, and generally use my turkey fryer burner, but charcoal works just fine. just make sure you get enough heat, it takes a surprising amount of heat to cook all this.

    i start with a good coating of pam in the pan, add some olive oil and hot Italian sausages. brown them up on all sides, toss in chicken pieces- thighs or wings are best, they don't dry out, add delicious fat and are good sized for serving- and give them a few mins. (the beer depends on the season- hearty ales for winter, cold lagers for summer) next, generous chunky-cut onion, and red, yellow, green, ornage peppers, the more color, the better. when the onion starts to look translucent, a handful of whole garlic cloves (easy for non-fans of garlic to pick out), just for a minute or so to slightly cook the garlic, and release its flavor. then add however much rice you need. i use white basmati, i know, i know, some insist on arborio or other short grain varieties, but i like what i like, and have never had a complaint. stir the mixture well, coating the rice well with the fat in the pan. then add chicken stock, suficient to be absorbed by the rice, a generous 2:1 ration, as you aren't covering it tightly, as some of the moisture will be lost. now for the essential-the saffron. i don't know how much, a very generous pinch, i've never used too much, tho i suppose that it is possible.(the last paella that i made was Memorial Day, and had misplaced my saffron, and it turned out a delicious rice dish) when the caldron is bubbling, add whatever seafood- your (thawed) lobster tails would be greta, I've used crab claws, crawdads, steamer clams, spot prawns. you might put a piece of foil on top, loosely, to help things cook evenly, and not lose too much of your moisture. cook until all the stock has been absorbed, and the rice is really done. the best part of the dish is the scorched-looking crust on the bottom of the pan- with all the concentrated flavors. it's not to die for, but to kill for.

    i hope that this was some help. good luck, and !buen provecho!


    1 Reply
    1. re: doradodave

      yum, thank you - I have always wanted to make paella!

    2. Check out the recipe for Chicken Mar i Muntanya in Thomas Keller's ad hoc at home. You could easily add lobster to it. I've made it 3 times now and we love it. If you don't have the book, search the web - the recipe is out there. And just like Thoams Keller - it rocks.


      1 Reply
      1. re: ladyberd

        Mmm... yes. I made this a few weeks ago. It was amazing!

      2. fine cooking has a couple versions that I like.

        1. Sine paella is more about technique than recipe, don't count on making an awesome dish the first time around. Initially it will be more like a rice pilaf with lots of extras. This is especially true if you don't have large enough pan (and appropriate heat source).

          How big of a crowd?

          1. Alton Brown recently put out a great paella episode. He uses a charcoal grill. I have bought the pan, ordered the rice/saffron, and made the chicken stock... We are going to try his recipe out Friday. It will be my first paella.