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Monthly Archives: April 2011
Paella Served for FREE at Auckland City Mission on Easter Sunday
The team at Cook at Home Paella gave up their Easter Sunday and cooked for 75+ people at Auckland City Mission. We thought it would be a great idea on Easter Sunday to go along and cook on a special … Continue reading
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Valencian Paella Recipe
500g Calasparra Rice 300g Chicken Pieces 150g Rabbit Pieces 150g Green Beans 50g Peas 1 Large Onion (diced) 4 cloves gralic (minced) 150g tomatoes (diced) 100ml Extra Virgin Olive Oil Pinch Saffron Teaspoon Smoked Paprika Pepper & Salt to taste … Continue reading
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Basic Paella Cooking Methods
According to tradition in Valencia, paella is cooked by men over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out … Continue reading
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Secrets of making Paella (Part 4)
Paella is a simple rice dish. If you use authentic Spanish ingredients, there is no such thing as failure. Paella has universal appeal with many variations, but the key ingredients remain consistent Here are a few tips to make best … Continue reading
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Paella Wine and Beer Match
Paella is a complex dish, with many ingredients and layers of flavours, so the range of wines and beers that complement it is wide. Traditionally, the Spanish accompany Paella with a rosé or a crisp Spanish white wine such as … Continue reading
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Black Paella Recipe
2kg cleaned squid. Cut the tentacle rings in half (four little legs per piece) and slice the body into rings 2 dozen scrubbed mussels 6 Tablespoons olive oil 2 onions chopped fine 4 cloves garlic chopped fine 2 large tomatoes (diced) … Continue reading
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Secrets of making Paella (Part 3)
Spanish Rice is EVERYTHING…. A true Paella pan is necessary, and authentic, imported Spanish Paella rice is non-negotiable for this dish. A popular brand is Calasparra or Bomba. Paella rice, shortgrained and round, has been developed for maximum absorbency, while … Continue reading
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