Why is it so difficult to make paella?!
Why is it so difficult to make paella?
I have 3 eggs, sharp cheddar cheese, sliced mushrooms, butter, a mixing bowl, frying pan, spatula, working stove and a little bit of water to make the eggs fluffy. My end result winds up tasting like cheese and mushrooms wrapped in a pancake-like egg envelope. Why won't this work?
Answers:
Paella usually has rice in it... what your making sounds like an omlette maybe, or "loaded" scambled eggs?
dont you need rice to make a paella?
Because you're missing the main ingredient....RICE! Here is a good recipe:
The Ultimate Paella Recipe courtesy Tyler Florence
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour
Yield: 4 to 6 servings
User Rating:
Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Rub the spice mix all over the chicken and marinate chicken for 1 hour in
the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until
browned, remove and reserve. Add chicken skin-side down and brown on all
sides, turning with tongs. Add salt and freshly ground pepper. Remove from
pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley.
Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until
the mixture caramelizes a bit and the flavors meld. Fold in the rice and
stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently
moving the pan around so the rice cooks evenly and absorbs the liquid. Add
chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into
the rice. The shrimp will take about 8 minutes to cook. Give the paella a
good shake and let it simmer, without stirring, until the rice is al dente,
for about 15 minutes. During the last 5 minutes of cooking, when the rice is
filling the pan, add the lobster tails. When the paella is cooked and the
rice looks fluffy and moist, turn the heat up for 40 seconds until you can
smell the rice toast at the bottom, then it's perfect.
Cook's note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and
lemon wedges.
Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the
chicken; marinate for 1 hour, covered
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yeah, I think you're shooting for an omelette there. paella is made with rice, seafood usually, rabbit, saffron. you're way off the mark, dude.
you're missing the rice & you may be putting too much cheese & mushrooms in it. try reducing the amounts of those two, add rice & see how it turns out then.
Are you sure you want to make Paella? Because some of the ingredients you have,aren't in any Paella I make. Paella is a Spanish fish dish.You cook rice-Easy! Two cups rice,six cups water. Microwave 14 mins.Tin of smoked mussels,and maybe some Squid,and smoked fish.Add to cooked rice. Chop some fresh basil. Add to mix. Olive Oil. The Spanish drown their Paella in Olive Oil,but I like to just drizzle it on.Your ingredients suggest to me,your making an omelette. That's easy to.Good Luck!
Go on line to www.soar.com and choose the Recipe Source, you will find recipes for anything at all!!
It sounds to me like you're trying to make a fritata.