What are some tips for making perfect paella? I am making meat-only paella for twenty on Sunday. I want to make sure the rice doesn't get gooey.

Does anyone have any good tips? I will make it in batches and then keep it warm in the oven.

Venice, like falling to the bottom of a turquoise fishbowl...

Shannon- Try to not let the cooked paella sit in the oven for more than a few minutes-- and definitely don't cover the pan. And make sure you use shallow pans. (Sacrilidge I know... but I've even used large shallow roasting pans when I've made 2-3 paellas at once) I also like to "toast" the rice (saute in oil) before adding the liquid.

Amy in MA
Amy's House Exchange

Shannon, the kind of rice used in Spain is a short-grain rice that should remain slightly chewy when cooked. It will not (nor should it, for paella) remain perfectly separated like Uncle Ben's, but you must be VERY careful not to overcook it. If you can't find Spanish rice (it might be called "pearl rice") where you shop, you can use Italian arborio or carnaroli. And I second Amy's suggestion that it be eaten ASAP. I would not let it set in the oven at all! Just tent with foil, and it should be okay. If it's not burning hot, that just makes it a bit more authentic!

Hope it works for you,

Alyce, the gourmet shop owner!

Thanks for the suggestions - this is what has been worrying me, I have to make it is batches and then take it somewhere a half hour away, and I have to be there an hour before it will be eaten. So, I guess what I will try to do is undercook it slightly, so it will not get too mushy, then tent with foil without putting it in the oven. Now I am really nervous!

Alyce, what is the name of your store?

Venice, like falling to the bottom of a turquoise fishbowl...

Shannon, the name of the shop (in Memphis) is "Mantia's." Not very original, I admit!

So how was the paella? I think this evening is when you are going to make it; please report back.

Alyce

Alyce, I should send you a catalog. I sell wine books and wine accessories, wholesale. (Sorry for the shameless plug.)

I am in the middle of the paella now. I have been making it a weird way, and it is working. I am cooking it on the stove for 10 minutes and then putting it in the oven for 10 minutes, and the rice seems to be holding up well. I tested one batch this morning to make sure it would work, and taste tested a few hours later before I started the big batches. I have one batch in the oven and then one more to make. I am sure I am making more than I need - I'm suppose to have enough for 20 but I always make way too much! Better than running out I guess. The big test, is getting it to the site and seeing how much gets eaten. I will let you know. It won't be totally authentic but as long as it is tasty and not mushy, I will be happy.

Venice, like falling to the bottom of a turquoise fishbowl...

So how did it go, finally?

I don't stock books at the shop, but I am right behind a liquor store/wine shop and in TN that's ALL you can sell in one of those. So I do a good business in cocktail napkins, corkscrews, "tuits," wine charms, and other small accessories. Not much space is available 'cause it's FOOD we really love. But feel free to send me info and I'll take a look at it. The holidays are coming and we do a booming gift basket business, too.

Regards, Alyce

Alyce, it turned out pretty well. The flavor was very good, and the rice was al dente. There was one minor problem - they told me to be there at 5, and they didn't serve till 6:30, and I had wrapped well in foil but one guest complained that it was not hot enough. Better that than mushy, so I was happy.

I already found your store on the internet and will send you a catalog. You might find something useful in there.

Venice, like falling to the bottom of a turquoise fishbowl...

At least the flavor was very good. I guess you could have given it a quick shot in the oven if it was less than warm room temp, but whoever it was that complained about the temperature...so what did he/she make and was it any better than your paella?

I'll look for the catalog. Regards, Alyce

Well get this... one of the couples at the dinner just called and hired me to cook paella for their Christmas party! They loved it.

This time I am going to cook it at their house so there will be no mushy, cold worries.

Shannon
www.chowbellabooks.com

That must have been good Paella!

Pauline from Slow Travelers

Shannon, you obviously excelled in the paella department! I did a paella just last week...I have a friend who ready, several years ago, that it is traditionally cooked over an open wood fire, and proceeded to dig a "paella pit" in his side yard. Every year since, a group of us have gathered for paella in the late fall (this year was later than usual; thank goodness the weather cooperated). I always make the standard one with chicken, spanish chorizo, shimp and mussels. He makes an all seafood one for our non-meat-eating friends. This year seem particularly successful...and I'm sure yours will be, as well!