Puerto Rican Paella... a pictorial.

Ima gonna need some numbers on this. This looks delicious
 
Regardless what anyone tells you, there is no "official" recipe for paella.
All 100 people and you'll get 100 docent answers.
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Regardless what anyone tells you, there is no "official" recipe for paella.
All 100 people and you'll get 100 docent answers.
[emoji6][emoji16][emoji38][emoji28][emoji1787][emoji23]

Sent from my SM-G970U using Tapatalk
Actual paella is Spanish too... Thisn is Puerto Rican, no shrimp, mussels and such.
mi esposa es alergica,
 
Ima gonna need some numbers on this. This looks delicious

1- rasher bacon
1- c. Rice long grain ( not sticky sushi rice)
2 -cups tomato flavor bullion water. ( could use chicken stock w/ can of tomato sauce to equal 2 c.salt to taste)
1/2 large onion diced
2 cloves garlic crushed
3- green onion chopped
1/2 - cup peas
1- bunch cilantro chopped
1/4 cup ea. Red, Orange, Yellow pepper
2- Tomatos wedged
Chili power and Cummin to taste - say a teaspoon each.

Prep the bullion w/ hot water, chop all the vegetables into a bowl - season with chilli and cumin.
Mince the garlic. Chop the cilantro,

Cook bacon to semi crisp, remove reserving 1 tablespoon grease. Add rice w heat on medium, stirring until the rice is opaque . Add garlic and mix well. Re-add the bacon and stir. Dump the vegetables and spice blend . Pour and stir in the water.
Turn heat to high, add cilantro, mix into top half , push down any rice above the water level ( other wise it's like a bite of dove breast with a lead pellet in it )
When boiling, put lid, turn down to low, wait 20 mins.

Remove lid, breath in heavily , fluff
! Server y disfrutar
 
Spouse loves Paella Valencia and Arroz con Pollo. I will give this one a try (minus the cilantro, he is among those who can't stand it. Parsley & mint as substitute.)
 
I'd been wanting to give paella a whirl for a while, this post inspired me to get off my tail and do it. I made mine with shrimp and andouille. The family loved it. I used a couple of recipes found online to get a basic list of ingredients and an order of operations. I kept the pepper pieces large so I could pick them out - they make my sphincter to unspeakable things.

I may try it again with andouille and pre-fried crispy chicken wings - added late so they don't stew.
 
I LOVE paella. I had it a ton when I was stationed in south Cali. Have not had it in years. Cooked in a big wok-type bowl, cooked on an open fire, served outside with plentiful beer....
 
Smells like Arm Pit (Cumin) but looks delicious.
 
I'd been wanting to give paella a whirl for a while, this post inspired me to get off my tail and do it. I made mine with shrimp and andouille. The family loved it. I used a couple of recipes found online to get a basic list of ingredients and an order of operations. I kept the pepper pieces large so I could pick them out - they make my sphincter to unspeakable things.

I may try it again with andouille and pre-fried crispy chicken wings - added late so they don't stew.

The great thing about it is put and take what you want .
Rotisserie Chicken thighs on top is good too.
You want more Mexican? , skip the bacon and use chunky chorizo! More spicy ? fire roasted jalapeños.
 
Can confirm was Yummy! I added some Andouie sausage and some chicken thighs that I marinated in a combination of Greek seasoning and Cajun seasoning. It's what's for Lunch this week!:D
 
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