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What do you put in your PAELLA?

I normally use chicken, shrimp and chorizo. I also use low sodium chicken stock.

Real saffron for my regular paellas and AZAFRON for the really large 52" one.

What do you use?

 
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  1. Spanish Chorizo, chic thighs, little neck clams, shrimp, red and yellow peppers, frozen peas. I especially like when the rice gets into the clam shells.

    1 Reply
    1. re: treb

      Depends on what i have in the house and whether or not I'm feeding Egyptians that particular evening. Usual candidates are artichoke hearts, chorizo & shrimp, along with the usual aromatics & jalepenos or other hot peppers.. If I plan in advance, which is rare, clams and/or mussels and/or squid/octopus. Or 86 the seafood and replace with chicken wings/thighs. If i remember, i add a few green peas for a little color.

       
       
       
    2. Hot links, chicken thighs, shrimp, along with onion, peppers, peas, saffron, stock, rice...

      1. Chicken thighs, good chorizo, clams, sometimes scallops.

        1. I make Mark Bittman's tomato paella (as a vegetarian):

          http://www.nytimes.com/2007/09/05/din...

          It's awesome. Perhaps not what you're looking for, but I highly, highly recommend it in the height of summer when the tomatoes are fantastic.

          2 Replies
          1. re: IndyGirl

            That is the only reason to turn the oven on in the summer! I also make his version with prunes.

            1. re: IndyGirl

              I love this when the tomatoes are good! I will cheat with some chorizo sometimes (esp early in tomato season)

            2. Chicken and rabbit if I can find the rabbit.

              2 Replies
              1. re: khuzdul

                I keep forgetting rabbit. We have it readily available. Do you soak it in butter milk before you add it to the paella?

                1. re: JB BANNISTER

                  I do not pre-soak or brine the rabbit before adding it into the paella.

                  I have generally followed the "mother of all paellas" page by Jose Martinez, though I modify it in that I make a dry sofrito / sofregit out of onion, garlic and the tomatoes before browning the meat, which takes an hour. Anyway, his recipe salts the meat and then includes a 20 minute stewing period, followed by a 25 minute simmering period once the rice is added. The salting/stewing/simmering seems to help draw out some of the rabbit funk out of the meat so it is not that strong. On the other hand a little of the flavour it is now diffuse in the stew water that the bomba rice is cooking in, but can work with the other flavours in the dish. However, if you don't like the "natural" rabbit flavour anywhere in the dish (or if you were in a hurry and were not having the stewing period), then brining the rabbit in salt water (a soak butter milk if you prefer, but I think that salt water works better and is cheaper) before adding into the paella would be a good idea.

                  From your photo I'd say that my paella has nothing on your paella!