Well................ .................... ...........
I was in Valencia (where Paella was invented) and went to a top restaurant. I complained (or rather questioned) that the bottom of the paella was a bit crispy.
A Dutch guy on the next table said to me that it was a sign of a top paella.
Some top restaurants do finish the dish in an oven to help make the bottom go more crispy (or rather warm-up what the had already cooked)... but it tends to be like that anyway when cooked on a hob.
In other words... if bits get stuck to the bottom of the pan and go sort of crispy then you can say it is supposed to be like that.
Posted By: Larry Hagman on November 1st 2015 at 23:06:30
Message Thread
- Doing this wine at the moment... (NCFC) - Larry Hagman, Nov 1, 21:59:31
- Nice bottle of Alsatian Pinot Noir this evening. (NCFC) - APB, Nov 1, 22:54:04
- Sounds a bit "ruff" (n/m) (NCFC) - Steve in Holland, Nov 2, 00:16:18
- This is my favourite red from Chile... (NCFC) - Brandonio, Nov 1, 22:23:14
- I'm currently sipping on this one (NCFC) - Worzel Scrimmage, Nov 1, 22:15:53
- I'm glugging a bog standard Jacobs creeks cab sav Classic. Wish I knew how to make a good (NCFC) - Steve in Holland, Nov 1, 22:24:10
- see Larry's I love paella post (NCFC) - Worzel Scrimmage, Nov 1, 22:27:44
- Looks lovely but isn't proper paella meant to finish in the oven? (n/m) (NCFC) - Steve in Holland, Nov 1, 22:34:16
- Well.................................... ........... (NCFC) - Larry Hagman, Nov 1, 23:06:30
- Looks lovely but isn't proper paella meant to finish in the oven? (n/m) (NCFC) - Steve in Holland, Nov 1, 22:34:16
- see Larry's I love paella post (NCFC) - Worzel Scrimmage, Nov 1, 22:27:44
- I love paella... (NCFC) - Larry Hagman, Nov 1, 22:20:49
- funny you should say that (NCFC) - Worzel Scrimmage, Nov 1, 22:23:14
- Brill, following that principle does work very well... a couple of tips (NCFC) - Larry Hagman, Nov 1, 22:52:03
- well, it turned out lovely, and I did mine in a pan (NCFC) - Worzel Scrimmage, Nov 1, 23:39:36
- Brill, following that principle does work very well... a couple of tips (NCFC) - Larry Hagman, Nov 1, 22:52:03
- funny you should say that (NCFC) - Worzel Scrimmage, Nov 1, 22:23:14
- I'm glugging a bog standard Jacobs creeks cab sav Classic. Wish I knew how to make a good (NCFC) - Steve in Holland, Nov 1, 22:24:10
- Nice bottle of Alsatian Pinot Noir this evening. (NCFC) - APB, Nov 1, 22:54:04
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