Main plate PAELLA

[Simme]

Im a heathen and Cook my paella on a stove then Max heat oven to reduce "sauce". I'm not a fan of the texture of poridge/risotto so my paella is pretty dry.

 

[Chuckles]

Rigged up a lo budget portable paella solution. This was for a socially distanced backyard punk show and wedding anniversary for a fellow KKF member over the summer. Punks are frequently vegan in these parts so ‘when in Rome’.

 

[Simme]

looks great what is the blend? And spices, for a vegan paella?

 

[Chuckles]

It was awhile ago so I am not sure that I remember exactly. I pulled and roasted then marinated a case of oyster mushrooms. Sliced fennel in the soffrito. Looks like asparagus and peas. I had a great herb garden this year so a ton of fresh herbs at the end. Liberal saffron and fennel pollen. Finished with nice kalamata olive oil and feta (for the non vegans).

If you do this don’t forget to level the pan before you start cooking.

 

[Eziemniak]

BTW just to clarify
Various levels of porridge-ness in paella (using good quality bomba rice)
Paella - use 3~3.5 liquid volume
Arroz meloso ~4x
Arroz caldoso ~4.5~5x liquid

Arroz negro meloso de chipirones, un arroz con mucho sabor a mar

Conseguir la textura melosa y todo el sabor del chipirón es clave para este arroz negro meloso que nos trasladará a los mejores recuerdos de sabores de siempre

www.google.com

Good example of a meloso texture