La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast Hardcover – Jun 15 2006
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From Publishers Weekly
Koehler does an excellent job of deconstructing paella, an often intimidating dishes. He clearly explains the different types of rice and the best pans (from which the name paella comes); the largest section of the book focuses on the endless variations of paella, starting with the original Paella Valenciana, made with fresh beans and snails. Paella à la marinera (Fisherman's Paella), one of many seafood versions, includes mussels, monkfish and squid, while Paella de pescado azul is made with bluefish and artichokes. The popular Mixed Poultry and Seafood Paella is included as well as Rosa'sfamous Shellfish Paella. Other delightful versions are Paella with Rabbit and Artichokes and Paella with Pork Ribs and Turnips. Freelance food and travel writer Koehler also presents dishes using the traditionally Spanish cazuela (a wide, shallow terra-cotta casserole) and the caldero (a heavy cast-iron or terra-cotta pot), which produce dishes that are moister and soupier than paella. Two rice pudding recipes make up the dessert section, and Koehler finishes with sources on where to buy rice-cooking equipment and Spanish ingredients, as well as a list of restaurants in Spain that will accommodate every desire. (Nov.)
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About the Author
Jeff Koehler has written about food and travel for numerous publications, including Gourmet, Food & Wine, Eating Well, the Washington Post, and the Los Angeles Times, and has photographed books on the cuisines of Spain and Seattle's Pike Place Market. After years of travel, he settled in Barcelona, where he has lived for most of the past ten years.
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Top Customer Reviews
Don't be deceived that author Jeff Koehler is not from Spain. He has lived there long enough to understand the culture and food better than the locals.
This beautifully written and illustrated book takes you through the origins of paella its ingredients and various recipes. It not only covers most (if not all) paella recipes but has many Spanish rice dishes as well.
All of the recipes are very easy to understand and follow.
5 out of 5 stars!
Most Helpful Customer Reviews on Amazon.com (beta)
Ah ha, in subsequent recipes, I found the clams are added with the rice and the mussels at the end. The Mixed Poultry and Seafood Paella recipe does say to remove the shrimp after cooking for two minutes each side. I will try to piece this all together for the Fisherman's Paella and hopefully will be successful.
1. Invest in an authentic paella pan, they are not expensive, I have a couple of sizes depending on how many people to be served. I bought the steel pans.
2. Use Valencian or Bomba rice as the author recommends, you can order it on Amazon if you can't find it locally, it is designed to soak up the broth properly when cooking so you get the right consistency when the paella is done.
3. Follow his steps for the sofrito and picada for a tasty result and be sure to get the pimenton (Spanish smoked paprika) and real saffron for authentic flavors.
I cook my paella on the Weber charcoal barbecue with a single layer of very hot coals, since it can provide even heat under the paella pan that you can't do on a stovetop. I follow his advice and cook the components on the stovetop, then assemble everything in the paella pan over the barbecue fire. At that point it cooks up in about 18 minutes. If you follow the basics for the pan, rice and bases, you can put pretty much anything you want on top of the rice, the book has lots of tasty recipes.
This is a very festive and delicious dish to serve to guests, with a real wow factor. Que aproveche!