Gifted with a gorgeous paella pan from Spain, it took me 2 years to make paella. I researched how to season it, and did so, but was afraid after I cooked with it the shiny finish would be all screwed up. Well, it wasn't screwed up and the rice clung perfectly to the bottom on my first try. Here's a version from last year.
The toughest part was deciding on a recipe. Seafood or chicken? I decided on both. Recipes from Spanish paella pan distributor sites to Epicurious archives started the same so I was well into the process before I made a final decision.
Picked up seafood when I had an hour to kill near the downtown Fiesta. My first visit and I was surprised at the variety and quality of their inventory. I picked up saffron, clams, artichoke hearts, and (gasp) fake krab. Two guys I chatted with in Produce turned out to be the sous chef for a big name restaurant and a new hire at a ritzy catering company.
When the stock is ready, the rest of the time is sauteeing ingredients in the order described in the recipe and refilling the glass of shiraz as needed.
The idea is to give the flavours to the liquid and to let the rice drink it...
So stirring is to be avoided ! - Philippe, Belgium, on paella
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