Thursday, August 8, 2013

Next Up: Paella


17 comments:

Ice Pandora said...

I love paella so much!
I can't wait c: Xx

Jim Weber said...

Looks like heaven! can't wait

Juliedetroit said...

Just when I thought this blog couldn't get better....

oiacob said...

I make some pretty good paella. I'll have to compare ;)

oiacob said...

I make some pretty good paella. I'll have to compare ;)

Unknown said...

Exactly what i need!!

Steve Kennedy said...

Just in time for football:)

Jason Smith said...

You are speaking my Language

Chris K. said...

Prepare yourself for fifty angry Spaniards posting "YOUR DOING IT WROGN" and "THATS NOT PAELLA!!1!"

Chibby said...

Yay!!!Thank you,thank you

Thomas S said...

cant wait for this, keep em comin chef

Jason Smith said...

Yeah!!!! Controversy of Biblical Proportion;)

Go get 'em, Chef!!!

Aaron said...

Oh I can't wait, looks fantastic!

One question if you have a moment, chef: Why do most people cook the shrimp with the tails on?

Does it enhance flavor? It just seems like an unnecessary inconvenience while eating.

Chef John said...

a little flavor, but mostly appearance.

Jenn said...

Very excited for this!

Nic Foster said...

HOLY AMAZING BATMAN!!!

Athal Wira said...

Hi! I'm Valencian, so I know a little bit about paella ;) It looks delicious.

Did you know that the name paella is due to de pan we use to cook it? It's a kind of wide, flat pan, with two equal holders at each side, similar to the one you used. The typical, original one is done with chicken, rabbit and some special kinds of beans not easy to find anywhere nowadays (rojet and tavella). Anyway, it's done with seashells and shrimps in many places.

Ah! It is also typical to cook it outdoors in the countryside, using just a fire. It's called "paella de leña" and is really delicious (although not easy to make lol). Some day I'll post the recipe. :D