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Paella

We’ve been meaning to try out this dish for AGES! Finally we got around to cooking the deliciousness that is Paella. Paella is great because you can basically put whatever you like into it, it might not be traditionally Spanish, but we live in Australia so that’s ok! Just be aware of what you add and how long it would take to cook. For example, if you add chicken, you would cook that at the start and then something like scallops would be cooked in the last minutes. Even for vegetarians you could put peas, cannellini beans, eggplant, artichokes, mushrooms….the list goes on, yum! Its a one pan wonder!

You can buy paella pans for this, if you don’t have one, a heavy based frypan is fine. You’ll love it!

What you’ll need – Serves 4 

Extra Virgin Olive Oil (EVOO)

1 Chorizo Sausage, sliced

1 thick slice of Pancetta, diced

1 Onion, finely diced

4 Garlic cloves, finely chopped

1 Red Chilli, finely diced (optional)

2 L chicken stock, warmed in saucepan on stove

3 Pinches of Saffron, infused in about 1/2 a cup of the warmed stock

1 teaspoon heaped smoked paprika

400g Calasparra Rice (It’s a specific pealla rice that’s a bit hard to find), aborio rice is fine

Bunch of Flat leaf parsley

10 large prawns, shelled and veins removed

8 scallops

10 Vongole (you could use Mussels)

Moreton Bay Bug meat, we bought it without the shell, there was about a handful.

Salt

1 Lemon, cut into wedges

What to Do

Place paella pan on stove on medium-hight heat

Once hot enough start frying off sliced chorizo and pancetta (you won’t need oil, because the chorizo is very oily)

Once slightly browned add diced onion and garlic. Cook untill the onion and garlic has softened. Add chilli and stir.

Pour the saffron infused with stock into the pan with the smoked paprika, and rice, stirring continuosly, add about 2 cups of the warmed chicken stock and stir.

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Finely chop the parsley stalks and add to the pan.

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This is the time where you will have to keep an eye on the dish. The rice will soak up the liquid but won’t be cooked yet, so when the liquid had been absorbed, just add about 1 cup more of stock. The rice will take about 20 minutes to cook. You’ll have to taste the rice to see how cooked it is. If possible, try not to stir the dish too much from this point.

When the rice is about 3-5 minutes away, this is the time to add the scallops, prawns, vongole, and bug meat. Just place it on top of the rice, then cover in foil and cook until the vongole has opened up.

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Ok, now its ready. By this time, the pan will get this delicious crust formed on the bottom of the pan. You’ll definitly be teasing the neighbours with this dish, it smells amaze!

Lastly, garnish with lemon wedges and chopped parsley, drizzle with a bit of EVOO. Serve with crusty bread and a glass of sangria, OLE!

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211 Comments Post a comment
  1. Yum!

    March 19, 2012
  2. Now THAT is what I call paella! :) Prawns the size of your head are a must!

    Great post! :)

    March 29, 2012
    • thesaltygoat #

      Thanks so much!

      March 29, 2012
  3. um nom nom!! :D

    March 29, 2012
    • thesaltygoat #

      Haha! Thanks :)

      March 29, 2012
  4. Looks soooo good !

    March 29, 2012
    • thesaltygoat #

      Thanks :)

      March 29, 2012
  5. Looks very tasty! Nice work!

    March 29, 2012
    • thesaltygoat #

      Thanks Hook!

      March 29, 2012
  6. This looks really good!! Nice pictures :)

    March 29, 2012
  7. This looks great! I made a paella this term at university; my ingredients weren’t so exotic but I totally agree that it doesn’t need to be authentic – anything that tastes good makes it into the pan!

    March 29, 2012
    • thesaltygoat #

      Yes totally agree :) Thanks!

      March 29, 2012
  8. This looks delicious!! I can’t wait to try it out, especially with those tasty scallops!! :)

    March 29, 2012
    • thesaltygoat #

      Mmmm scallops :)

      March 29, 2012
  9. Paella has to be one of my absolute favorites! Great job!
    http:///www.delgrossofoodblog.com

    March 29, 2012
    • thesaltygoat #

      It has to be one our favourites too :) Thank you :)

      March 29, 2012
  10. Leonard Scales #

    Thank you for this! Paella is on of my absolute things! Your recipe looks great and the photos wonderful. Great job. I will try this recipe.

    March 29, 2012
  11. ¡¡You’ve got the right process !!, well done

    March 29, 2012
  12. You’ve got the right process, well done, next challange to make a black paella with squids :)

    March 29, 2012
    • thesaltygoat #

      Mmmmm, yum! Thanks :)

      March 29, 2012
  13. NIce one! But I will keep the prawn’s heads while cooking the paella,it is the trick to get an intense seafood flavour.

    March 29, 2012
    • thesaltygoat #

      Thanks for the tip! Might try that next time :)

      March 29, 2012
  14. Currently studying in Spain and tons of paella and fideua!

    March 29, 2012
    • thesaltygoat #

      Thats amazing! Does that mean you eat Paella everyday? Or is that too cliche?

      March 29, 2012
      • Hi! I’m Ana, spanish from Spain. Your Paella looks great!. About eating paella every day, it’s a cliche, of course!!! :D. paella is a typical dish from Valencia (east coast of Spain), although you can eat it everywhere here. My family loves rice recipes, but we don’t eat them everyday, as you can imagine!, haha!. You want a tip?: try cooking the rice in the paella (pan) 8 minutes in the direct heat, and then 9 minutes in the oven at 180ºC. is valid for all kind of rice recipes!!!. yummy!

        March 30, 2012
      • thesaltygoat #

        Oh amazing! Thanks for the tip Ana :) Do you typically eat Paella with chicken and rabbit? Or do you use other combinations?

        March 30, 2012
      • I think i’ve never cooked the same recipe!, always improving…eitherway, my favourite one is my mother-in-law’s: with “magro” (pork without fat),green beans and chicken! :D (not a rabbit one myself…).
        Love your blog! (fyi discovered it in the wp mainpage).

        March 30, 2012
  15. yummi , we have a long tradition here in north italy with it, I have to eat paella at least once every 5-6 weeks <3

    March 29, 2012
    • thesaltygoat #

      Yum! That sounds like our kind of tradition, only it would be every week…or everyday :)

      March 29, 2012
  16. Reblogged this on hondarebel250review and commented:
    yummi , we have a long tradition here in north italy with it, I have to eat paella at least once every 5-6 weeks <3

    March 29, 2012
    • thesaltygoat #

      thankyou! what a great tradition :)

      March 29, 2012
  17. Constance V. Walden #

    Thanks for sharing this great dish. I can taste it now. Connie
    http://7thandvine.wordpress.com/

    March 29, 2012
  18. I love Paella! I posted this recipe awhile back (http://zinnrunner.com/2012/03/01/shrimps-and-chorizo-paella/) although, it does not seem as authentic as yours. I will try this! Hopefully I can find the special rice! Thanks for posting.

    March 29, 2012
    • thesaltygoat #

      Thank you! Your Paella looks delicious. Yes the rice is a little bit hard to find, but honestly, aborio rice is still perfectly ok. It’s what you make of it :)

      March 29, 2012
  19. Like the recipe and photos… thanks for sharing. I will try this

    March 29, 2012
  20. This does look amazing! the pics are mouth watering. :D

    March 29, 2012
    • thesaltygoat #

      Haha, thank you!

      March 29, 2012
  21. Pretty perfect indeed. Loads of excellent seafood really makes it so good.
    Well done,
    Conor

    March 29, 2012
    • thesaltygoat #

      Thanks heaps :)

      March 29, 2012
    • thesaltygoat #

      Thank you! We are pretty lucky to have some amazing seafood in Australia :)

      March 29, 2012
  22. Great recipe. Cooking paella scares me, but you make it look so easy! I’ll have to muster the courage and give it a go. ¡Salud!

    March 29, 2012
    • thesaltygoat #

      Thanks, its not hard at all (just needs a little prep before you start), I hope you give it a go because its too delicious not too :)

      March 29, 2012
  23. Sam #

    That last picture looks delicious!

    March 29, 2012
    • thesaltygoat #

      thanks! we were resisting the urge to eat immediately right at that moment :)

      March 29, 2012
  24. indiraadams #

    I remember one year in Spanish, we had this awesome teacher who would let us watch a Spanish cooking show in class. I remember the cook always made Paella, so it made me excited to read your post :) Reminded me of 7th grade.

    http://indiraadams.wordpress.com

    March 29, 2012
    • thesaltygoat #

      Thanks, so glad you enjoyed the read!

      March 29, 2012
  25. This looks likes a very good paella to me – and you have such amazing seafood where you are, it´s a great dish to showcase it!

    March 29, 2012
    • thesaltygoat #

      Thanks! We are very lucky here to get such great seafood :)

      March 29, 2012
  26. Tess #

    Your photos are great! It looks so tasty!

    March 29, 2012
  27. Delicious! Great post.

    March 29, 2012
  28. I think i found my dinner plan for tomorrow!! Thank you! :)

    March 29, 2012
    • thesaltygoat #

      Our pleasure, hope you enjoy!

      March 29, 2012
  29. Wow! Looks incredible! :)

    March 29, 2012
    • thesaltygoat #

      thanks!

      March 29, 2012
  30. delicios

    March 29, 2012
  31. i’m starving here

    March 29, 2012
    • thesaltygoat #

      sorry :) :) haha

      March 29, 2012
  32. Looks delicious!

    March 29, 2012
  33. Reblogged this on wikiblogger.

    March 29, 2012
  34. David Gillaspie #

    This is the paella I wish I ate when I was in Valencia, Spain. It seemed like a good idea eating in the same place Ernest Hemingway visited. His picture on the wall, though, didn’t help the dish.

    I’m not that particular about food, either. My kids will say I’ve eaten things off the floor, but it was a trick on them. I just washed the floor, then dropped food and ate it to gross them out.

    Your paella looks like a delicacy, not the kind cooked for tourists in pans as big as car tires and stirred with wooden shovels. Since getting back from Spain, I’ve searched for the perfect paella. I’ve cooked it from scratch, from a box, and ordered it out. So far, not so good.

    Now comes the blogger-truth, your recipe on Freshly Pressed. How can it turn out anything but delicious. Thank you, Tiana and Jaime.

    March 29, 2012
    • thesaltygoat #

      Hi David, I also wish I had managed to find a paella like this when I was in Spain (I am sure there would have been so many!). I hope if you get a chance to try this recipe that you enjoy it as much as we did x

      March 29, 2012
    • Hello there David and Salty Goat (may I call you Salty?)

      I like to think that I live on the “epicenter” of the paella region wich is the center of the city of Valencia (Spain), and I use to joke with my friends that there is not a true paella cooked further than 50 km from here. So imagine when I read that you are cooking paella in Australia! It looks delicious, thought. We Valencians are proud of little things but one is Paella. Though it is true that you can put whatever you want in it, the authentic one has these ingredients: Rice, Chicken, Rabitt, green flat beans with its capsule, a special big flat bean called “garrofón” and as an option escargots and arichokes.

      Frist you fry the meat untill it is golden. Then you add the vegetables with a little grinded tomatoe. When It is all coocked you add water (or chicken stock). Measures depend on the paella (pan) but to simplify count 2 cups of water per person. Idealy add a little more and wait untill it concentrates to the 2u cups/pers. level. Then, when it´s boiling hard add the rice (1 cup per person) and let it boil for 20 min with medium fire level. That is the tricky part. Finding the level that dries the stock in 20 min exactly.

      And that´s it.

      David, I´m sorry for your bad paella experience. When you are in Valencia it is really simple to taste the authentic paella, just get off the tourist circuit and go to any popular bar, the greasier the better. The best one I ever tasted (except from my grandpa´s of course, is one coocke in a place known as “Pepe el guarro” (Filthy Joe)

      March 30, 2012
      • thesaltygoat #

        Hello Jose :) Thank you for the explanation! We would absolutely love to try an authentic paella, and now that we know paella comes from Valencia it will be easier to find. When and if we ever get back to Spain! Our real names are Jaime and Tiana, but we actually like the name Salty!

        March 30, 2012
      • Whenever you come you will be very wellcome!

        April 2, 2012
      • Hi Jose Manuel !
        And many thanks for your amswer !!!
        I would had never reply better than you did !
        I’m French but from Valencia, and if you can read French, I think you will love my blog abour Paella !
        http://la-bible-de-la-paella.com/
        I plan to traduce it in English and Spanish… :)

        March 31, 2012
      • J´avais oublié le safran!!

        I highly recomend Guilloooome´s recipy, and blog of course, there is there all you need to know.

        April 2, 2012
  35. Delicious :9

    March 29, 2012
  36. Raaj Trambadia #

    If I was asked to leave a video comment ….everyone could see my mouth watering :P

    Please spare some time to check out my latest post – http://raajclicks.wordpress.com/2012/03/24/capturing-the-text/

    March 29, 2012
    • thesaltygoat #

      Haha!

      March 29, 2012
  37. OOOhhh. Yum. That looks good. Reminding me of my semester abroad in Spain. Trying this soon! Thanks!

    March 29, 2012
  38. Looks so yummy!

    March 29, 2012
  39. amandaroederwrites #

    “bug meat.” Made me LOL! This brings back fond memories of my recent vacation in Spain. I could eat paella forever.

    Congratulations on being freshly pressed!

    March 29, 2012
    • thesaltygoat #

      Thanks!! I think a lot of people found ‘bug meat’ funny haha, I could totally eat Paella forever too!

      March 29, 2012
  40. delennelizabeth #

    We are Spanish and my mom makes it all the time. Its delicious :]

    March 29, 2012
  41. One of my favorite dishes. Nice photos. For us non-Aussies, what is bug meat???

    March 29, 2012
    • thesaltygoat #

      Hi, the meat comes from a crustacean similar to crayfish or lobster… its sooo good :)

      March 29, 2012
  42. O.Z. #

    yes, not really , a real paella, but as you are in Australia….

    March 29, 2012
    • thesaltygoat #

      No, just our take on it :) It was a little different but still delicious

      March 29, 2012
  43. Reblogged this on scopitalks and commented:
    This is wayyyy yummy ♥

    March 29, 2012
  44. scintillatebrightly #

    looks amazing. I wish I had a full kitchen so I could try this.

    March 29, 2012
    • thesaltygoat #

      Thank you!

      March 29, 2012
  45. This looks like an amazing recipe! I’ve had paella before but never been brave enough to try it myself, thanks for the inspiration :)

    March 29, 2012
    • thesaltygoat #

      You are so welcome! It’s easier than you might think, you can do it!

      March 29, 2012
  46. Just so delicious. This is one of my favorite foods. I must try this recipe!

    March 29, 2012
    • thesaltygoat #

      You should definitly try it :) Thank you!

      March 29, 2012
  47. Julien Alexander #

    Want that, so bad, so hungry right now, I love Spanish cuisine!

    March 29, 2012
    • thesaltygoat #

      Us too :) Thanks so much, and sorry for making you hungry :)

      March 29, 2012
  48. thank you sooo much for sharing… as soon as im done with exams im gonna give it a try… im missing Castellsera now!!

    March 29, 2012
    • thesaltygoat #

      You are so welcome :)

      March 29, 2012
  49. It looks like you sure reaped your reward there yummmm!

    March 29, 2012
    • thesaltygoat #

      Haha! We absolutely did :)

      March 29, 2012
  50. That looks really amazing. I’m so craving for paella now.

    March 29, 2012
    • thesaltygoat #

      Us too, come to think of it :) Thanks :)

      March 29, 2012
  51. Um….. yummy! Thanks for sharing and congrats on being freshly pressed. Yay. :)

    March 29, 2012
    • thesaltygoat #

      Thanks so much! We are still laughing about being freshly pressed :) So cool!

      March 29, 2012
  52. bellecoincidence #

    looks delicious =)

    March 29, 2012
  53. oh my gosh, your paella looks so heavenly.. i’m sure it taste so gooood.. now i am craving for paella because i think that i haven’t really eaten that in ages.. thanks for sharing your recipe..

    March 29, 2012
    • thesaltygoat #

      thanks for reading :)

      March 29, 2012
  54. The food should be very tasty ….

    March 29, 2012
  55. I’m from Spain and I’ve to say that your paella looks delicious. So, if you decide cook any recipe from Spain and you’d like to know the recipe, please talk to me. Paella, Fideuá…. Torrijas is a dessert that we use to cook at Easter…

    I’m here if you or anyone want to know something…

    I’m hungry now…. :-)

    March 29, 2012
    • thesaltygoat #

      Thank you! That is nice of you :) Your english is great!

      March 29, 2012
  56. Sorry for my bad english…

    March 29, 2012
  57. Reblogged this on Songs from a Suitcase and commented:
    NOM!!!!!

    March 29, 2012
  58. oooo I need to make this! Its been so long since I’ve had it. I wonder if they have paella pans here…

    March 29, 2012
    • thesaltygoat #

      I hope they do! In Australia they are quite cheap, about $15, but not everybody sells them. I think that’s changing because they are slowly beginning to stock them in a few more places. Maybe online?

      March 30, 2012
      • I’ll look around and if its not here, I’ll look for it online or in my travels. Thanks for the inspiration!

        March 31, 2012
  59. Oh, this looks so good! I can’t believe I am admitting this, but I’ve never had Paella :0

    I will remedy this at once – thanks for the recipe. And congrats on being Freshly Pressed!

    March 29, 2012
    • thesaltygoat #

      Oh then you should definitly make it :) Thanks for the congrats :)

      March 30, 2012
  60. I do enjoy a good paella and I have to say yours looks good enough to eat. Nice post.
    Kind thoughts
    Kate

    March 29, 2012
  61. Reblogged this on homesalesseattle and commented:
    I have always loved this dish and this and other recipes sounded great on a rainy morning. Hmm I wonder what I have in the refrig?

    March 29, 2012
  62. I always salivate when seeing this dish prepared, yet I will never attempt it…too labor extensive! Love seeing it prepared in Spain–outdoors over wood in HUGE pans! YUM!

    March 29, 2012
    • Sorry, labor INTENSIVE!

      March 29, 2012
    • thesaltygoat #

      Oh yum! We could only imagine how good that would taste :)

      March 30, 2012
  63. I found this through the Freshly Pressed (congrats!). And guess what, Thursday is paella day here in Spain :)
    Great job!

    March 29, 2012
    • thesaltygoat #

      Thanks :) That is so cool that Thursday is Paella day! Everyday should be Paella day, haha!

      March 30, 2012
  64. omg..!!! that looks soo delicious..!!!
    and i’m so hungry.. :(

    March 29, 2012
    • thesaltygoat #

      Mmmm it tasted delicious! Sorry for making you hungry :)

      March 30, 2012
  65. elaumar #

    Reblogged this on Elaumar's Blog and commented:
    Selayaknya dicoba pemirsaaah,,cuuuuus!!

    March 30, 2012
  66. bookindian #

    I saw this post on pressed a few days ago and decided to have a look . . . N-I-C-E !! I’m going have a go at this, but instead of cooking the rice in the “pan”, I’ll use my rice cooker for the rice . . . always turns out nice, and I’ll use my BIG wok to sauté stuff, and then add the rice . . . stock will be added to the rice cooker so the rice is tasty . . . Thanks . . . carry on . . .

    March 30, 2012
  67. Sounds and looks amazing… where do you live? Anyone in CA, where can I find Spanish Chorizo??? All we have here is the Mexican and it dissolves and super greasy.

    March 30, 2012
    • thesaltygoat #

      Thank you! We live on the east coast of Australia :) We think Chorizo is supposed to be super greasy though, I think that is just the nature of it! If you buy Chorizo’s that are already cooked and dried they won’t be as greasy as the fresh ones. Hope that helps :)

      March 30, 2012
      • Yes… grease GOOD! But Mexican Chorizo doesn’t have the same consistency as Spanish Chorizo, it falls apart. In the East Coast of the U.S. it can be found more easily but not us border states. :) THanks though! :)

        April 3, 2012
  68. My mouth just watered.

    March 30, 2012
    • thesaltygoat #

      Haha, do you need a napkin?

      March 30, 2012
  69. yum! that looks delicious

    March 30, 2012
  70. Mix chorizo and seafood mix? Never, it’s break the flavour of the seafood, put beans better!! if you want to cook a seafood paella you have to cook before a fumet with prawns heads and fish and them adding slowly to the rice and leave boild with the seafood that you like…

    March 30, 2012
  71. I would love to try it out! It seems very attractive!
    Wondering will you serve with vinegar?
    I’ve been to some places and they will do it :)

    Do you like Salsa sauce as well?
    I will share my recipe if you want :))

    March 30, 2012
    • thesaltygoat #

      Thank you! We never thought of serving with vinegar, but it sounds interesting :)

      March 30, 2012
      • Yea, a little bit of Balsamic vinegar will do :)

        March 30, 2012
  72. The recipe looks and sounds delicious. Question: What is Moreton Bay Bug meat?

    March 30, 2012
    • thesaltygoat #

      Moreton Bay Bug meat is a kind of crustacean (almost like lobster) that is found off the coast of Queensland in Australia :)

      March 30, 2012
      • Thanks for the explanation. That makes it sound even better. I have to admit that for a moment I thought bug meat was just that. haha

        Congratulations on being freshly pressed. Great blog! I see a lot of delicious recipes.

        March 30, 2012
  73. Looks fabulous! I wish there was a place around here where I could find that Calasparra rice. :)

    March 30, 2012
    • thesaltygoat #

      We hope you can find it too. In Australia, it’s hard to find in the supermarket (we would be so shocked to see it there), it would be in somewhere like a deli.

      March 30, 2012
  74. Wow! That looks so good!

    March 30, 2012
  75. Looks incredibly yummy. Wish I could afford the scallops and I do not have a clue what Moreton Bay Bug meat is. I’ll settle for jambalya, which I guess is poor man’s Paella. Congrats on being Freshly Pressed!

    March 30, 2012
    • thesaltygoat #

      Thank you :) We don’t think we realised that everyone all over the world would be reading our Paella recipe! So Moreton Bay Bug meat is a crustacean almost like a lobster (without the hectic antlers, haha), found off the east coast of Australia. We’ve never tried Jambalya! Would totally love to :)

      March 30, 2012
  76. JAP #

    You must try the elaborated Paella in Philippine Cuisine. Everybody, even tourists, love the dish :)

    March 30, 2012
    • thesaltygoat #

      Yum! What does it have in it?

      March 30, 2012
  77. Paella is my FAVorite new year’s eve dinner. The best! 1) gather friends, 2) assign sous chef duties, 3) disperse wine, 4) cook to perfection, 5) celebrate a beautiful community dish. Delish!

    March 30, 2012
    • thesaltygoat #

      Omg! Love your style :)

      March 30, 2012
  78. Reblogged this on YourSense and commented:
    Вкуснотищаааа!

    March 30, 2012
  79. In Vietnam, we cook so many dishes. This dish and eat with great bread market.

    March 30, 2012
    • thesaltygoat #

      Yum!

      March 30, 2012
  80. Woweeeeeee! Love blogs that share knowledge :). Make me hungry looking at it!

    March 30, 2012
  81. And something that just came up to my head. Next time instead of rice use Fregola Sarda…what a pleasure!

    March 30, 2012
  82. OMG this looks GREAT. I LOVE seafood, especially shrimp!! Totally trying this later, hahaha. XDD

    March 31, 2012
  83. This is really a good work. I appreciate your efforts behind that. Have a great day!

    March 31, 2012
  84. Ooo yummy! I’ve been on a seafood kick myself! Gotta get some seafood in before the sunshine goes away and (daylight savings!) the rice looks so gorgeous, love saffron and how it makes everything on the plate sing!

    March 31, 2012
    • thesaltygoat #

      Thanks :) You must be in the southern hemisphere too! Although we will miss the sunshine, we are looking forward to some winter recipes too!

      March 31, 2012
      • Oh yes! I’ve already started cooking comfort foods, even though it’s 25 degrees today, ha ha :)

        March 31, 2012
  85. Thank you for sharing this! Like you, I ave been craving to cook this in a long time…. but I don’t knOw how. This is AWESOME :)

    March 31, 2012
  86. I’m so hungry now

    March 31, 2012
  87. I will definitely make this. Thanks for sharing!

    March 31, 2012
  88. that looks amazing! (: Gotta get one of those paella pans! hehe

    March 31, 2012
  89. This looks great! I do have a question though – what type of chorizo did you use? Mexican or Spanish (it looked like the Mexican type, but I wasn’t sure). Thanks!

    March 31, 2012
    • thesaltygoat #

      Hi :) We used Spanish Chorizo. Done a little bit of research, and they are quite similar. The Mexican is mostly seasoned with chilli and vinegar, whereas the Spanish is seasoned with a mix of spices. It looks like it doesn’t matter which one you use, Mexican chorizos are very rarely found in Aus, so it would be interesting for us to taste the difference :)

      March 31, 2012
  90. My mouth is watering.

    March 31, 2012
  91. I’ve always wanted to try paella but have never managed to sit down and find a recipe until now! I definitely have to try it, especially if looks so delicious!

    March 31, 2012
  92. jesseny #

    great~’t looks like so yummy!!..definitely try it later~

    March 31, 2012
  93. I have been hearing a lot about paella lately so i’ll definitely give this recipe a try;)

    March 31, 2012
    • thesaltygoat #

      It must be a sign :)

      March 31, 2012
  94. Jual Minyak Zaitun #

    thanks for your cooking recipes. I am very happy. I will learn to cook. photo of you, the food must be tasty

    March 31, 2012
  95. Awesome recipe… I would love it, if it is halal

    April 1, 2012
    • thesaltygoat #

      It’s almost Halal, just omit the chorizo :)

      April 1, 2012
    • thesaltygoat #

      And the pancetta….sorry :)

      April 1, 2012
  96. shaylap76 #

    Looks delicious!

    April 1, 2012
  97. Gorgeous pictures!! I definitely know I’m cooking this at some point this week for dinner!!

    April 1, 2012
  98. Great post :-) Paella is something of an institution in my family, passed down from my dad’s grandmother, who was Argentine and disregarded the typical ingredients in Spanish paella, e.g. using rabbit (we use chicken) and never putting meat and seafood together in the same pan (we chuck chicken, chorizo and seafood galore in, as do many people who cook the dish today).

    In our house we eat paella at dinner parties, in the run up to Christmas, when friends and family come over and want something a bit different; we eat it if we want something special of a weekend, and I cook it for myself when I feel like something warming, colourful, nostalgic, interesting and most importantly, extremely tasty! With all its ingredients it can get expensive (especially saffron!) but it’s usually worth it because of how fantastic it is. As you can probably tell, I myself felt the need to write an ode to paella on my blog here, but I just wanted to congratulate you on being Freshly Pressed and also to say – wow, I’m so glad someone else loves paella like I do!

    Hannah

    April 1, 2012
    • thesaltygoat #

      Thank you. It’s kind of refreshing to see the disregard from tradition :) Its such a beautiful dish, and however way you cook it, it needs to be celebrated! Thanks for the story, and sharing your love for paella :)

      April 1, 2012
  99. love paella! looks yummy!

    April 1, 2012
  100. That looks fantastic – I might try it this week :)

    April 1, 2012
  101. Beautiful presentation! The first Paella where it didn’t just look like a mushpot – great job! I stuck it in my pinterest profile so I’ll remember to make it one day!

    April 1, 2012
    • thesaltygoat #

      Haha thanks! We know what you mean about mushpot!

      April 1, 2012
  102. pattyabr #

    I made paella August 2011 for my birthday with the outdoor fire pit at http://pattyabrdotcom.wordpress.com The Fearless Cooking Club. Wonderful dish!

    April 1, 2012
  103. I always like to make Paella for my guests. This recipe will surely be my next assignment.Thanks for sharing!

    April 1, 2012
  104. Also, just out of curiosity, did you bake the baguette shown in the photo? I’ve made several attempts to bake baguette but to no avail. Why is it so difficult? I would be most appreciative if you share your experience, if you have any. Thanks.

    April 1, 2012
    • thesaltygoat #

      No we didn’t make the baguette! We work next door to a bakery, where the bread is so amazing, that we don’t even attempt to make bread. I know what you mean about baking bread, as I have tried it in the past. For me, I believe it’s about the heat in the oven. Nothing beats bread cooked in a firey oven – Jaime

      April 2, 2012
  105. Seriously-Whatever #

    Mouth-watering.
    Reminded me of a certain dish that my grandma used to make when I was younger. Though I can’t quite remember the taste to that, your post has definitely revoked my child-hood memories of my grandma. Will surely get my hands on to this and hopefully it’ll turn out as fabulous as yours. :)

    April 1, 2012
  106. michaelangelowrites #

    This looks sumptuous. I might give it a little try.

    April 1, 2012
  107. Great presentation! You made me feel hungry now!

    April 1, 2012
  108. This is one dish I love with a passion but whenever I tried to make it I can never get the consistency of the rice right … turned out either too wet or too dry :-(

    April 2, 2012
    • thesaltygoat #

      When you mean too dry, do you mean the rice is not properly cooked? Because the dish is better a little bit drier, especially when if forms the crust on the bottom. If you are unsure, the best way to figure out if your dish is ready is to taste it along the way. That way, you’ll be able to gauge whether you need to add more liquid or not. Especially since you gradully add the liquid anyway. In this dish, the rice will be pretty much cooked when you add the seafood because they only take a few minutes. But our best advice is to definitly taste as you go :)

      April 2, 2012
  109. thanks for getting my appetite on over-drive!
    lovely photos :~))

    April 2, 2012
  110. Looks delicious, I think I’m gonna try this…

    April 2, 2012
  111. Hi

    Looks yummy – what on earth is -Moreton Bay Bug meat??

    Regards
    Pam

    April 2, 2012
    • thesaltygoat #

      Hi Pam, Moreton Bay Bug Meat is a crustacean (almost like a lobster) that is found off the east coast of Australia (esp Moreton Bay!)

      April 2, 2012
      • thesaltygoat #

        See post below for a photo :)

        April 2, 2012
      • Thanks! I have a South African mate in Sydney who also let me know! What a strange sounding thing!

        April 3, 2012
  112. As a native Kiwi I love seafood. Now living in Australia am learning about the different seafoods available here. Just recently embarked on a Moreton Bay Bug discovery http://wp.me/p1iFet-kT …and voilla you get FP’d Bugs’n’all. This paella will be my next mission.

    April 2, 2012
    • thesaltygoat #

      Oh my! Look at all those Bugs!!! Yum :)

      April 2, 2012
  113. I’ve always been a little nervous trying this at home but now I think I’ll give it a go! Thanks.

    April 2, 2012
  114. I like the twists and adaptations to your recipe! I have never seen Moreton-Bay bug meat used before – I will have to give that a go. I am obsessed with various interpretations of this one dish, seeing as it has such a vibrant history and widespread appreciation. I learnt to cook a version of this while living in Spain from a renowned Valencian Paella chef in the San Sebastian region. Maybe some hints at a few more adaptations of your own? I would recommend a 1/2 cup of diced small squid tubes, as they fry up beautifully and add a lovely texture to the dish. http://yearofexperiences.wordpress.com/2012/01/25/challenge-1-part-a-the-paella-de-merisco/

    I would recommend a 1/2 cup of diced small squid tubes, as they fry up beautifully and add a lovely texture to the dish. Best of luck in your foodie adventures!

    ¡Salud!
    Matt

    April 2, 2012
    • thesaltygoat #

      Oh awesome :) Just had a look at your site, is that a free standing Paella pan? Because that is so awesome! Like your blog, we’ll try and think of some experience for you to do. When I was working in NZ, I met a guy that was riding his unicycle from the tip of one of the highest mountains in Queenstown to the base. Do you think you would want to do that?? Haha – Jaime

      April 2, 2012
      • Yes it is a free standing pan! Rafael, the chef I worked with, had about 4 or 5 different sizes, and then his own gas fueled dual-ring burner. For a Paella aficionado such as yourself, a solid investment ;) That would be amazing if you could! :) Hahaha give us a month to learn to actually ride a unicycle first, please and thank you :P Then we might give you the go-ahead to link up your blog to the challenge :) But once again, wonderful post, and congrats on the FreshlyPressed addition!
        ~ Matt

        April 3, 2012
  115. Bunny Eats Design #

    Your dish looks great!

    I’ve always thought of paella as a wonderful dish to feed a village and ever since I witnessed a 200-person paella being made at a street party here in Auckland, NZ, I’ve wanted to do a big paella for my friends/family too. But before I get around to that, I think I should attempt a small scale one first!

    April 2, 2012
    • thesaltygoat #

      That sounds so amazing!!! Yes definitly try a small scaled one first. I wonder how much rice you would need to feed 200 people? So much!!

      April 2, 2012
      • Bunny Eats Design #

        The cool thing is, the 1.2metre paella pan is available for hire here so it’s completely feasible.

        I asked the cooks how many bags of rice they used, but I’ve forgotten now. I think there was about 10kg of chicken and 10kg of seafood. It was incredible and extremely generous of them to give it away to the neighbourhood.

        It was glorious to watch. If you are interested, I took some photos: http://bunnyeatsdesign.wordpress.com/2011/12/04/craves-community-paella/

        April 3, 2012
  116. Reblogged this on msamba.

    April 2, 2012
  117. Interesting… Very interesting… We will try softer version of this recipe in our web site, later… I won’t be fully similar like this… When we publish, we will want you to check it :)

    We have some interesting recipes in our site also. You can check our site’s english version at http://www.ye-mek.in (orj : http://www.ye-mek.net )

    We like it…We hope you like ours…

    Thanks…

    April 3, 2012
  118. me gusta mucho la paella de pescado!!!!!!!!!!

    April 3, 2012
  119. Cooking this paella right NOW. Smells Divine. Starving………. O la la

    July 8, 2012
    • thesaltygoat #

      That is awesome! Hope it went well for you!

      July 8, 2012
      • It was Divine!!!!!!!!!!!!!! There was even a small amount left for lunch tomorrow….oh yeah – bring on Lunch. Will post pics shortly

        July 8, 2012

Trackbacks & Pingbacks

  1. 3 AM and I am UP « Cyber Musings by Dr. G
  2. Friday Fantasy | Indulge: capturing love, life & everything in between
  3. Paella | The Salty Goat « Ikan Tempel
  4. Moreton Bay Bugs – A first experience « For food and family
  5. Paella, paella – where have you been all my life? « For food and family

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