Thursday, February 25, 2010
Not so authentic Spanish Seafood Paella
After the first taste of this very pricey Spanish Paella at one of the Spring Markets some time back, I've finally decided to give a try in making my own version of Paella.
Mine is obviously NOT authentic. There're way too many ingredients that I dont have. Lets see..
- I didnt use the recommended short/medium grain rice that is suppose to absorb all the flavours of the ingredients. Instead, I used long grain rice.
- Saffron is normally used. But it's so pricey and i'll probably only use it this very once. Unless I want to try a hand in making briani??
- Obviously I do not have the flat paella pan, that is suppose to be used to produce that dry and firm separate grains of rice. But my pan served us well. I did not end up with a creamy paella. Well done my trusty ol' non-stick pan!!
- Traditionally paella is eaten as lunch, but who cares!! I'm having it for dinner!! The leftovers for lunch. But traditionally, paella should be eaten immediately after its cooked. And guests are to wait for the rice to be cooked, not the other way round. So.. I'm quater authentic!
Despite being almost totally non-authentic. My version of paella, didnt taste too bad. And like the authentic one, mine did have those 'burnt' crispy bits at the bottom. It's deemed a delicacy, but somehow looks a little cancer causing in my opinion. oopps! But it does taste good i must admit. Afterall.. what's yummy, is usually not good for health. Isn't it??
oinked on 1:12 PM
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