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Paella Question


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Paella Question

benmcd | | Jun 8, 2009 08:25 AM

I have a question that those of you with experience in cooking paella may be able to answer:

I know how to make paella, because my mother is from Spain and she taught me years ago. However I've only ever made paella for up to 8 people. In a few weeks I am having a tapas party for about 15 people, and among the things I am making I would like to serve Mom's paella to my guests.

The problem is that I don't have a paella pan big enough to serve 15 people, and I also don't have any outdoor space in my current flat (and paella is always better when made in a paella pan over a flame.) I've found a couple of recipes for making paella using a Dutch oven when you don't have a paella pan. However I don't have a Dutch oven big enough to serve 15 servings!

One thought I had was that I could prepare two portions of paella in two skillets simultaneously on top of the stove, including browning the meat/seafood and making the sofrito. Then before I add the liquid to cook the rice, I could transfer the mixture of rice, seafood, veggies, etc. into a disposable aluminum lasagna pan, spread it all out along the bottom of the lasagna pan, and then pour in the stock to cover. Then I could just let it bubble away in the oven at 375 until the rice is finished. But I'm not sure if this would work.

If anyone has any suggestions I'd be really grateful. Thanks!

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