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Large Scale Paella

RGC1982 | Dec 15, 200908:14 AM

I have always enjoyed making Paella for up to eight people, using peppers, chorizo, chicken and Bomba rice. I start it on the stove top, and add seaford before finishing in the oven. The flavor is amazing, as all of the good bits from the bottom of the pan help flavor the rice. If there is anything I can say, it is that it is always full of flavor, but the rice tends to have a browner or less-than-pristine yellow color.

I have noticed that restaurants always serve in a small covered Paella pan, and the rice is always a perfect yellow. It is as though it was not cooked in the main pan. Are they making the rice separately and simply assembling a faux paella when you order it? What I mean is do they cook the rice separately, then add the seafood, cooked sausage and cooked chicken, and then finish in the oven to give it an authentic look, rather than an authentic flavor?

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