Paella
May 19, 2021 21:23:14 #
May 19, 2021 21:30:56 #
Looks very good, nice photo. Never tried Duck, rabbit once. Have a standard and a seafood. My problem is walking the line between crisp rice on the bottom and burned. I mostly chicken out. I have the proper pan. though it is too big for most occasions, so I use smaller cast iron.
May 19, 2021 21:35:48 #
Excellent preparation and composition of a classic dish. The duck must add a richness to the flavor. Well done.
May 19, 2021 22:03:51 #
GeorgeK
Loc: NNJ
quixdraw wrote:
Looks very good, nice photo. Never tried Duck, rabbit once. Have a standard and a seafood. My problem is walking the line between crisp rice on the bottom and burned. I mostly chicken out. I have the proper pan. though it is too big for most occasions, so I use smaller cast iron.
The crispy rice, soccarat, is not as difficult as you might think. I turn off the flame when I just begin to smell the rice browning, cover the pan and let rest for about 10 minutes.
May 19, 2021 22:04:27 #
GeorgeK
Loc: NNJ
John Lawrence wrote:
Excellent preparation and composition of a classic dish. The duck must add a richness to the flavor. Well done.
Thank you.
May 19, 2021 22:11:10 #
GeorgeK wrote:
The crispy rice, soccarat, is not as difficult as you might think. I turn off the flame when I just begin to smell the rice browning, cover the pan and let rest for about 10 minutes.
Thanks for the tip!
May 20, 2021 06:53:55 #
May 20, 2021 18:46:01 #
Fantastic. I learned to make paella in Barcelona. I will send a photo later this week.
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