Current Events > Paella is hard to get right, man.

(+) Yeah! (+)

Gotta simultaneously get the rice texture correct, the demi-glace viscosity correct and deliberately burn the bottom just a little without actually burning burning it. So many things that can go wrong.

Been trying to make good paella now on and off for a year and it's my least consistent dish. Any spaniards or chefs here, how do you do it on a home stove

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The word "paella" triggers me

I once tried a "vegan paella" at our university canteen.

never again
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teep_ posted...

The word "paella" triggers me

I once tried a "vegan paella" at our university canteen.

never again

Bro you're missing out, it's one of the most delicious things when done correctly

Also the vegan thing could be fine if treated well. So long as they don't use fake meat.

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pinky0926 posted...

when done correctly

I don't think a university canteen, which is not only cheap to begin with, but only cheap by university canteen standards, can be relied on to do it correctly
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yeah it's really tricky to make. i even struggle with risotto too. i can never get the amount of liquid perfectly right either

my friend has a paella pan and it helps slightly, but she sometimes has the same issue

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You guys pronounce it "payela"

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Parappa09 posted...

yeah it's really tricky to make. i even struggle with risotto too. i can never get the amount of liquid perfectly right either

my friend has a paella pan and it helps slightly, but she sometimes has the same issue

I find paella a *little* easier because if it's going badly I can usually just do something to fix it, but with paella you just gotta basically leave it and hope you set it up right.

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Demi glace? For paella?!

I think paella is one of the easiest dishes in my repertoire. One of my favorite one pot weeknight dishes. Not to say I've perfected the art or anything, but it's damn good and pretty hard to screw up

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