Looking for a Paella recipe

[Kreth]

I caught thison Avec Eric this weekend, although I could have sworn his paella also had calimari. Is paella just not paella without saffron? I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.
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[mosesbotbol]

Originally Posted by Kreth

I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.
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The rice is expensive too. Look for Valencia, Calaspara or Bomba rice. I put them in order from least to most expensive. The more expensive ones are more "sure fire" and can really suck in some liquid and take longer to become mushy.

[Chainsaw13]

Originally Posted by Kreth

Is paella just not paella without saffron? I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.

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.

Originally Posted by mosesbotbol

The rice is expensive too. Look for Valencia, Calaspara or Bomba rice. I put them in order from least to most expensive. The more expensive ones are more "sure fire" and can really suck in some liquid and take longer to become mushy.

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.

[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?
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[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...

[shilala]

Originally Posted by Kreth

I caught thison Avec Eric this weekend, although I could have sworn his paella also had calimari. Is paella just not paella without saffron? I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.
Posted via Mobile Device

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

[mosesbotbol]

Originally Posted by shilala

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

Have you done this yourself? From what I read, it's not that easy and bulbs are expensive. The bulbs don't flower much and tend to not pollinate well.

Would like to know more.

[shilala]

Originally Posted by mosesbotbol

Have you done this yourself? From what I read, it's not that easy and bulbs are expensive. The bulbs don't flower much and tend to not pollinate well.

Would like to know more.

I mootched my bulbs, they're super easy to grow, and they flower late. They divide themselves. I don't have them anymore, I lost them in the divorce. I'm sure the ex doesn't know what she's got, they're in front of her house, north side, full shade. I'd have to watch that bed to see how they're doing, but there should be hundreds of bulbs by now. I won't be able to watch cause I live in Ohio now, she's in PA.
All that to say "they're really easy".
You can read all kinds of negative stuff about any plant, Mose. There's no substitute for just carrying your ass out and doing it.