Comments on: Quick Paella

By: Cookie

Cookie — Fri, 15 Aug 2008 22:46:52 +0000

I know they probably sound gross but the Chicken of the Sea Clam Pouches are actually REALLY good and would probably be good in Paella. You should give them a try. They also have a little bit of clam juice inside, which would be perfect and add to the seafood flavor!

By: Melissa

Melissa — Tue, 12 Aug 2008 13:45:04 +0000

Kristin,

“…the pungent smell of lavender wafting from the sellers’ booths…goat cheese, beignets, pain au chocolat…”

Your site, and your descriptions, are absolutely gorgeous. As if I ever needed more, thanks for the incentive to drop everything and move to the South of France.

By: admin

admin — Mon, 11 Aug 2008 23:40:27 +0000

Amy, yeah, I’m sure clams aren’t that hard to come by, but being from New England I sometimes forget that I now can’t run to any store at 4pm on a Sunday and find fresh clams.

By: Dr. Debs

Dr. Debs — Mon, 11 Aug 2008 23:38:53 +0000

Thanks for this recipe. Since coming back from Spain, I’ve become a paella-head. I had problems with the crusty rice issue, and have been using the method in Anya von Bremzen’s The New Spanish Table which combines stove time with oven time. Preheat oven to 425. After you’ve added the stock, cook for about 7 minutes without stirring. Then put the pan in the oven and bake for 15 minutes, checking to see if it looks dry. If it does, sprinkle some liquid on top. Take it out of the oven, cover with foil, and stand for 5 mins. Then uncover and stand for 10 more. Make sure your handles are heat-proof, of course, but I found I can even get crust in a nonstick pan using this method.

By: admin

admin — Mon, 11 Aug 2008 23:36:36 +0000

You’re right-no crust with the quick paella, especially since I used a non-stick pan.

By: MangerLaVille

MangerLaVille — Mon, 11 Aug 2008 23:28:20 +0000

I love paella, but it is hard with a quick one to get a nice crusty rice. In this weekends Wall Street Journal they had a great article about paella. I have the Every Day Food Book..it is great for someone living alone in NYC.

By: Debbie Dubrow

Debbie Dubrow — Mon, 11 Aug 2008 23:09:04 +0000

You read my mind, I was just talking with a friend about Spain & thinking that I should use the hard sausage in the refrigerator to make Paella.

I’m nuts for the recipe that appeared in Cooks Illustrated last fall, but it’s more time consuming. I should give yours a try!

By: Amy

Amy — Mon, 11 Aug 2008 22:59:54 +0000

Yum! I love paella and a quick version is most welcome. Sorry you couldn’t find any clams, they aren’t usually that hard to find. Try a place that specializes in seafood like Swan’s on Polk or New May Wah on Clement.