Looking for a Paella recipe

[mosesbotbol]

Originally Posted by Chainsaw13

I've made paella before without saffron. It does taste different, but then I don't normally use a lot of saffron to begin with. While not the best quality, you can sometimes find saffron at the supermarket from the more generic brands of spices. That should suffice if you really want the flavor.



Same for me on the rice suggestions. I've used the Boomba myself as i can't find the Valencia or Calaspara local. I'd have to go mail order.

I buy everything for Paella online including paprika and saffron.

[shilala]

Originally Posted by mosesbotbol

I buy everything for Paella online including paprika and saffron.

Moses, I think you should come live with Lisa and I. You're in charge of all the cooking, all the coffee, and all the wine, okay? I'll take care of the woman, and save you that backache. I don't mind, I'm selfless.

[mosesbotbol]

Originally Posted by shilala

Moses, I think you should come live with Lisa and I. You're in charge of all the cooking, all the coffee, and all the wine, okay? I'll take care of the woman, and save you that backache. I don't mind, I'm selfless.

I've got 99 problems and a ***** ain't one... Generally someone is over for dinner at our house 5 nights a week. Thanks for the offer

[Kreth]

Originally Posted by shilala

Grow your own saffron crocus', brother. They're super easy, taste better, and your own goes a lot further.

Worth a shot. Thanks for the suggestion, Scott. Looks like I missed the planting season for this year, though.

Originally Posted by mosesbotbol

I buy everything for Paella online including paprika and saffron.

I'm pretty happy with the smoked paprika I can get locally, but what's your saffron source?
Posted via Mobile Device

[mosesbotbol]

Originally Posted by Kreth;1126927

I'm pretty happy with the smoked paprika I can get locally, but what's your saffron source?

I go for the largest tin from either La Tienda or Hot Paella; either are the big players in the Spanish imported foods. They rear-end on shipping so it's worth putting in a real order like getting the rice, a couple of other paprikas, perhaps a different size pan? The basic pan is the one to get; the steel mineral content just works the best.

I too like the smoked paprika. I usually mix 2/3's bittersweet smoked and 1/3 hot paprika. I also consider what kind of peppers I using.

[BigAsh]

I love smoked paprika and use it all the time...adds that subtle smokiness to dishes...I get it from La Tienda and usually buy the 3 pack of Hot, Sweet and Bittersweet...