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/ck/ - Food & Cooking

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13608458 No.13608458 [Reply] [Original]

Rate my paella. First time doing it

>> No.13608468

You have to peel it and look at the crunch. The base is the key to pelota. Don't worry, Bocce wasn't won in a day.

>> No.13608495

>>13608458
looks pretty good bruh

>> No.13608498

>>13608458
0 herbs/10

>> No.13608509

>>13608498

He forgot the secret hobo spices.

https://www.youtube.com/watch?v=AY12KLEpO3w

>> No.13608843

>>13608498
>0 herbs/10
what herbs are appropriate for paella?

>> No.13608848

>>13608509
yall probably dont even sprinkle crack in yalls pasta cowards

>> No.13608867

>>13608458
>Looks wet as shit
>Trash presentation
>Probably no socarat

>> No.13608882
File: 2.90 MB, 300x300, Cast Iron Paella.webm [View same] [iqdb] [saucenao] [google]
13608882

ok for a first try

>> No.13608905

>>13608458
Did you use saffron? It doesn’t look like you did.

>> No.13608907

>>>13608882
That recipe is shite, who uses chorizo in a damn paella. It's sacrilege. Look for an authentic Spanish recipe. Don't trust Buzzfeed Tasty recipes.
https://www.youtube.com/watch?v=L_dDUw_QuDU

>> No.13608919

>>13608907
There isn’t an “authentic Spanish recipe” there are dozens of paella recipes from Spain, some have rabbit and snails in. Some have chorizo in.

https://elcomidista.elpais.com/elcomidista/2016/10/13/articulo/1476372723_268242.html

>> No.13609019
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13609019

I prefer my seafood served in a cataplana.

>> No.13609158

>>13608905
I actually used a bit of saffron, but I don't know if I'm using it correctly. I just put a teaspoon of it in the fish stock. I'm not sure how much saffron is enough, how it's supposed to taste like, hell, I don't even know if I wasn't cheated by the Moroccan merchants who sold me the saffron back in Fez in that shop of Artisanal Association for Divorced Women which seemed less shady than all the peddlers in the medina

>> No.13609194

>>13608907
>who uses chorizo in a damn paella
Spain did, before forgetting that they did.

>> No.13610247

>>13608907
I'm frankly more disgusted by the peas and the shelled musselss.

>> No.13610263

>>13608458
Rice looks undercooked.

>> No.13610322

>>13608843
none really. Basil or coriander if you want to be gay

>> No.13610354

>>13608843
Rosemary& thyme or parsley if it contains fish.

>> No.13610486

>>13610263
Not that anon, but I have the same problem. How do I get my rice darker?

>> No.13610510
File: 94 KB, 650x509, Saffron-Tea-Images.jpg [View same] [iqdb] [saucenao] [google]
13610510

>>13609158
Hot water, 2-3 threads, and a dash of honey is the best way to sample the flavor of saffron imo

>> No.13610560

why do all the shrimp still have tails on them tho

>> No.13610603

>>13610560
It adds flavor to the rice.

>> No.13610678

>>13609019
Had many seafood stews served in a cataplana in Portugal. Delicious.

>> No.13610926

>>13608458
That's not paella, it's rice with seafood.

>> No.13611110

>>13610486
add more yellow stuff