The Ultimate Paella Recipe | Tyler Florence | Food Network
We precooked everything and then combined it and warmed it in the paella pan with the spices.
We steamed and mariated the chicken.
We had already cooked the clams.
It had a good taste.
Part of the rice was the heatts of palm and part a brown rice. Not the best pick, but it was fine and lower in carbs that Spanish rice.
We did at first have too much tomato, and we used sauce rather than crushed. Next time more like 8 oz or half a can would be plenty.
We used too little saffron. It had the taste, but I like more of it.
Leaving out tomato might be a way to boost the saffron taste.
I'd also like more garlic, but Elizabeth perhaps was fine with this amount.
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