National Paella Day - 2017 ~ Join the fun!

At the Foods of the World Forum, Memorial Day Weekend has always been an unofficial "National Paella Day" (even thought it is the whole weekend); many members would discuss preparations and post photos of their work, and a good time would be had by all.



I thought it would be cool to invite any interested members of this forum to join in the fun. I'll be out of town this year, but there's no reason that the rest of the members can't participate!



With that in mind, here are a few links on the subject, in no particular order. These include discussion on paella itself, as well as preparations by other members:

http://foodsoftheworld.activeb...arisco_topic462.html

http://foodsoftheworld.activeb...nciana_topic581.html

http://foodsoftheworld.activeb...paella_topic863.html

http://foodsoftheworld.activeb...paella_topic981.html

http://foodsoftheworld.activeb...ontaas_topic842.html

http://foodsoftheworld.activeb...isine_topic2019.html

http://foodsoftheworld.activeb...aella_topic1438.html

http://foodsoftheworld.activeb...right_topic2020.html

http://foodsoftheworld.activeb...-spain_topic576.html

http://foodsoftheworld.activeb...ssion_topic2038.html

http://foodsoftheworld.activeb...o-end_topic2149.html

http://foodsoftheworld.activeb...dition_topic835.html

http://foodsoftheworld.activeb...ecipe_topic2188.html

http://foodsoftheworld.activeb...-2012_topic2264.html

http://foodsoftheworld.activeb...-2013_topic3330.html

http://foodsoftheworld.activeb...-2014_topic4114.html

http://foodsoftheworld.activeb...llera_topic4184.html

http://foodsoftheworld.activeb...icken_topic2191.html

http://foodsoftheworld.activeb...ontaa_topic3339.html

http://foodsoftheworld.activeb...llera_topic3334.html



And here are some "specialty" links on the subject:

Here is a particularly helpful link to Chris's method of making paella without a paella pan. If you want to try paella, but don't have a paellera, check this out:

http://foodsoftheworld.activeb...y-way_topic2291.html

If you do have a paella pan, here is some information on how to take care of it:

http://foodsoftheworld.activeb...llera_topic2561.html

Here is information on Fideuá, which is a vermicelli variation of paella:

http://foodsoftheworld.activeb...ielli_topic2047.html

http://foodsoftheworld.activeb...ontaa_topic2973.html

Arroz al Horno, which is an oven-baked paella:

http://foodsoftheworld.activeb...aella_topic2507.html

Here is an ancient predecessor of paella:

http://foodsoftheworld.activeb...aella_topic3067.html



Hopefully, they will provide ideas, inspiration and instruction, but if anyone has any questions - or simply wants to discuss paella, please do so here.



Enjoy!

Ron

That stuff doesn't grow in Montana !

Here ,today we had a day to wear your personal floatation device .I don't know if that's just local. We do have fresh water mussels in the river .I don't know if it's proper to eat them today but the raccoons sure do !!
BTW, I was taught to brown the rice a bit before cooking. Paella is good !!

I thought the photos were going to bring back wonderful memories of paella in South America in the 90s, but no. I see massive quantities of shell fish, peas, and lemons piled on, and even some crawfish; but I don't see the paella I knew and loved. Must be under the ingredients previously mentioned.

A paella to me is a wonderful blend of components, the most important of which is the rice. If I look at a paella and don't see the effort and love that was put into the rice preparation, the paella doesn't cut it.

Four of the five photos could depict a seafood platter. I know there is rice underneath, but it might as well be put in a bowl and called a side dish.

If I was to sit down and eat what I see here, I would get the lemons out of the way. Scrape off the peas, and eat the seafood and rice as two separate presentations. No doubt great eating, but nothing to reawaken my paella dreams.

Taz welcome back missed your posts and awesome recipes

Love paella. Seafood platter or not, that's the way I like it, with chicken too. And peas. The saffron rice is critical.

Saffron rice ? In Europe of course we can find saffron. In the New World there is none so they used Annatto which is a seed from a tree found in South America. That is used as a coloring in many foods like the orange in cheese !!Real cheddar is white not orange !

I like Spanish Paella

Yumm! One of my Euro favorites!

That is one beautiful paella!

I wish I had eaten some of it, but the pic came from a Travel and Leisure magazine article naming San Sebastian, Spain as one of top 10 places to eat in world.

Strange what folks can do with a word..Paella originally/historically as far as I know was a pork backstrap (Loin) made with potatoes and and red chile sauce..Its a good meal, but I prefer it with Beef, and its about like Chile Colorado in taste. That ain't all bad!!