Cook the Issue 2010: Paellacomments (0) June 23rd, 2010 in Gallery
Okay, I had never tasted paella before, much less cooked it-- but I gave this recipe a try and I'm glad I did. My family is not much for shellfish, so I used sausage and summer squash. The sausage was leftover grilled bratwurst from the weekend-- so you could call this Sheboygan-style paella. I also didn't have a paella pan, so I used my 14-inch nonstick pan. Unfortunately, the difference in surface area means that the liquid did not evaporate as readily as it should, so my paella was a bit soupy. Also, the crust on the bottom got a bit darker than it should (like black, oops), but the slightly less carbonized areas were really delicious.
Still, the rice was flavorful and had a great texture and the sausage (of course) made a great combination. The photos are not so great today, as dinner was interrupted by our tornado sirens. Luckily the most severe weather passed us by. Now I need to acquire a real paella pan and try this recipe again! One tip I found elsewhere on the internet-- if you cannot find bomba rice, the Valencia-style rice (I used La Prefereida) makes an acceptable substitute. I used the latter and it worked well (inasmuch as I can tell).
Recipe Used: Classic Seafood Paella
posted in: Gallery, Cook the issue 2010