Okay so I got a wood fired oven from Forno Piombo and this was my first attempt at paella...
Flavors were great but I failed to get a consistent texture of rice grains and certainly did not attain the soccarat
Aficionados talk about...with that being said it underscores I am a newbie to paella and wood ovens...
Amalgamation of paella ideas...
Final Topping....... toss several bunches of scallions with EVO and S&P and grill till we’ll seared..
Mix with toasted pine nuts and lemon zest and parsley ....put on finished paella
Liquid for rice......I simmered chicken stock and left over whey (from ricotta making) with left over crab shells..(or just use chicken stock)
Some white wine......and totally killer 1 cup dry sherry, 3 T toasted cumin seeds, 3 T smoked paprika, 1 T saffron
Threads, 2 bay leaves, 2T fresh thyme....all were added to the heated dry sherry..
Base.....................heat 1/2 cup EVO in pan and add sliced chorizo, cubed chicken thighs.... and cook till browned...
Add 1 diced onion and cook till translucent, add a lot of chopped garlic for 1-2 min....
I added 2 good spoons of Calabrian Chiles in oil for 1-2 min.....
Add 3 cups rice (I used Arborio as I couldn’t find bomba rice)...stir for a minute
Added about 4 cups of liquid......simmered paella for about 20 min...added more liquid...important not to stir
Said experts.. it took way more liquid than suggested probably due to heat and no lid...
Pushed 12 large shrimp into mix and added more liquid.....finally covered with foil for about another 30-40 min...
Took out and topped with sliced roasted piquillo peppers and the final topping...
RESULTS...........fantastic flavor!!!
However as I cooked in the oven, regulating flames and heat, and not stirring rice, it seemed like
Some grains were getting toasted and there was inconsistency to the texture... I think I failed to maintain
A thin layer of liquid at all times....I think the foil helped to fully cook rice but I am sure that was a crutch...
Probably should have put the pan on coals at the end to try and crisp the bottom rice....
It was great tasting but I did not reach paella nirvana.....
If anyone has ideas on improvement, let me know....will try and post a pic...
Flavors were great but I failed to get a consistent texture of rice grains and certainly did not attain the soccarat
Aficionados talk about...with that being said it underscores I am a newbie to paella and wood ovens...
Amalgamation of paella ideas...
Final Topping....... toss several bunches of scallions with EVO and S&P and grill till we’ll seared..
Mix with toasted pine nuts and lemon zest and parsley ....put on finished paella
Liquid for rice......I simmered chicken stock and left over whey (from ricotta making) with left over crab shells..(or just use chicken stock)
Some white wine......and totally killer 1 cup dry sherry, 3 T toasted cumin seeds, 3 T smoked paprika, 1 T saffron
Threads, 2 bay leaves, 2T fresh thyme....all were added to the heated dry sherry..
Base.....................heat 1/2 cup EVO in pan and add sliced chorizo, cubed chicken thighs.... and cook till browned...
Add 1 diced onion and cook till translucent, add a lot of chopped garlic for 1-2 min....
I added 2 good spoons of Calabrian Chiles in oil for 1-2 min.....
Add 3 cups rice (I used Arborio as I couldn’t find bomba rice)...stir for a minute
Added about 4 cups of liquid......simmered paella for about 20 min...added more liquid...important not to stir
Said experts.. it took way more liquid than suggested probably due to heat and no lid...
Pushed 12 large shrimp into mix and added more liquid.....finally covered with foil for about another 30-40 min...
Took out and topped with sliced roasted piquillo peppers and the final topping...
RESULTS...........fantastic flavor!!!
However as I cooked in the oven, regulating flames and heat, and not stirring rice, it seemed like
Some grains were getting toasted and there was inconsistency to the texture... I think I failed to maintain
A thin layer of liquid at all times....I think the foil helped to fully cook rice but I am sure that was a crutch...
Probably should have put the pan on coals at the end to try and crisp the bottom rice....
It was great tasting but I did not reach paella nirvana.....
If anyone has ideas on improvement, let me know....will try and post a pic...