Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking

Paella

paella question

Share:

Home Cooking 8

paella question

Judith Gorman | Jul 17, 2013 04:37 AM

Inspired by Bittmans paella recipe in the New York Times and a never used paella pan, I decided to make one. I was not comfortable cooking the proteins on top of the rice as Bittman suggests. I was unsure of the timing. I wasn't certain that the clams would open at all with this method and was concerned that the shrimps would overcook. I decided to cook all the proteins separately and include the accumulated juices to the rice to keep all the flavors. Suggestions?

Want to stay up to date with this post?

Recommended From Chowhound