Hi Lin Kend and all my Fodorite friends:

DH & I are having a difference of opinion re what he calls my obsessive "PPP" ("paella purist point of view" )
We are having about 16 frinds over for paella in the backyard at 5pm in a few weeks.

1. Here's the main question: He wants a paella mixta. I know this is NO NO and not traditional but I agree it is tasty too. I want to make two separate paellas, one mariscos, the other one of meats like chicken, chorizo, maybe rabbit which is very $$ here. As you may know in USA even among many foodies the mixta is what they know to be paella.
What are your thoughts Fodorite Foodies? I just think the flavours are more distinct where they are not competing with each other and prefer to make separate ones. Am I getting to picky?

2. Also although we have made many paellas, this will be the first one cooked out doors over coals w/ wood chips (sorry can't do real wood here) Any tips?

3. Lastly...I want the menu to stay pretty traditional to Valencia. What is your favorite menu for this type of outdoor gathering w/paella. I usually go way overboard with the appetizers etc and want to stay simple this time. Though it's REALLY hot here in CA, I don't want to do gazpacho since it's Andaluz & really not a Valencia thing.

Thanks so much!

Ana Maria

Hi am,

>DH & I are having a difference of opinion re what he calls my obsessive "PPP" ("paella purist point of view" )<

Are you doing the cooking?

If so, his job is to make the drinks for the guests and stay out of your way.

AH HA ! THat right!
Ira I will let him know that!
I guess it's more a man thing to him since he is making the "temporary" BBQ....ams

I should add he is a great cook and makes a killer flan...

Please....are you flying them all to SPAIN to serve this?


Not traditional? So what?

Honey, it can look like a dream but if it tastes like dirt then forget it.

Hi ams,

>I guess it's more a man thing to him since he is making the "temporary" BBQ.<

Doesn't matter. He has to make the BBQ for one or a dozen paellas.

Hmmmmm, he should definitely be on sangria duty! I would definitely make 2 kinds - I hate mixing seafood and meat with my paella. I assume you have the pans and the rice? It's all about the rice and cook slowly. Easy on the saffron, although I cheat with my Carmencita sachets!!

Most important of all, make sure you have the right kind of rice (definitely NOT Uncle Ben's or long-grain rice!)

Also, make sure you give enough time to sautee sofrito.

My personal preference is separate meat/fish, to accomodate potential non-meat eaters.

This is kind of funny because the most traditional thing about the paella is that it is eaten on Sundays..because it is cooked by men (who were supposed to be working the rest of the week) LOL

OK, paella mixta is not paella valenciana. But also it has nothing to do with paella de mariscos
Paella mixta is a normal paella with some shrimps added at the last minute almost just for make it looking "better". That was invented in Madrid, really
Paella de mariscos is actually made with fish broth (the one of boiling fish) instead of only water like the paella valenciana.

But the most striking thing I've read in your post , dear amsdon , is ...chorizo !!!! My god, there's no chorizo in the Paella, never, ever, any kind of paella..maybe you want to try an "American Paella" ? LOL

I think as you have 16 friends..you can do two different paellas. One meat, one mixta.
I'm very sorry to tell you that unless you have "garrofó" (it is a kind of bean which only exists in Valencia) you wouldn't have a true Paella Valenciana..but don't worry, your friends will never notice

You can do it big salads to go with the paella. Lettuce, tomato , olives, cucumber and olive oil and if you wish tuna, sliced boiled eggs, radish..

For appetizers you can eat whatever, people from Valencia is not very picky about that

I think the paella is done with whatever is available localy. Or at least that is the origin.

I would venture to say most people have never made an authentic paella. I have and I have seen men making it in a wood oven...While delicious,it's a casserole to me .. . Believe me the only thing your guests will care about is if they have an allergy to seafood.Food critics love seafood. You could grill some meat for the others.Your friends should be happy to get an invitation to a great dinner prepared by hand. Kendrina you're the expert girl

Paella most certainly is not a casserole in any sense of the word. Just my two cents. Buen provecho, amsdon!

>I have seen men making it in a wood oven..,<

How did it work out after the wood oven caught fire?

Rice made on a casserole in an oven is not paella..by any means. It could be "arros al forn" (oven rice) which is a delicious speciality from Xativa (a village inside Valencia province) and its surrounding zone. My grandma was from there and she tough my mother to do it...mmmm , yummy But it's not paella, not at all.
Graziella, no, that's not exactly the origin. The origin is whatever rice dish made on the "paella" (which is the pan where it is made)and in famine years...well, the meat could be pretty much anything then But the original recipe is Paella Valenciana.

I meant "she taught my mother " , sorry !!!

I know this runs contrary to tradition, but I use arborio rice for paella, and I love the combo of sausage, chicken, and shrimp and mussels. It's a free-form dish as far as I'm concerned, do-able with whatever's around, as long as there's good saffron involved...

We had a Spanish restaurant here in Hawaii that made paella with mochi rice, which is a Japanese sticky rice. Before you all choke or snort at this variation, I have to tell you that it was delicious and quite popular, even though it was not authentic.

Who knew! And I thought I was Paella Savy....quot;>

I am surprised about the chorizo but
that's why I asked. I really want to know the traditional Valencian way way...(even if it doesn't matter because my guests will not know the difference) HUMMMPH! Uhn unh... no she di-ent! )

But all kidding aside, as you know, anywhere outside Valencia, even elsewhere in Spain, we have experienced a version that has been tampered with and non traditional, as you said Kend. I have so many Spanish cookbooks that show chorizo, it would make you nuts so you see how easy it s to get the info wrong. I realize now I don't know real Paella from Adam, especially a Cubana like who have been making it packed w/ seafood and chorizo for years ! Just think of the money I could have saved... lol!

Seriously thank you for the straight scoop where else would I get this info if not here from you guys.

Anyway it's coming Labor day weekend & it's so hot here, so the basic salad is probably just right with it.

BTW in case anyone is interested in a source for Spanish products here is the company from which I buy chorizo in California, The owner is from Valencia...go figure, LOL!

http://www.laespanolameats.com/Merch...vc?Screen=main


I will give it a go with your tips...
Thanks everyone !

Oh my gosh...I can't believe the link to La Espanola market. It's the best place outside of Spain get authentic spanish chorizo, meat, cheese, wine, etc...

There was an article in our local paper about this little market and since it's only about 15 minutes from my home I took at trip there one Saturday. Living in LA, there are alot of "spanish" markets that are not traditional spanish but latin american. Nothing wrong about latin american markets but they are not the same as spanish markets. I felt like I had walked into a little market in Spain. They even make a homeade paella and empanadas on Saturdays (you need to order ahead). They also supply product to many famous spanish restaurants in the USA. This is truly a find. If you don't live in LA and cannot visit, ordering on the web is almost as good.

Yes and they have cheeses, spices, pimenton etc, as well as all sorts of stuff for the kitchen. Plus jamon Serrano, the imported as well as their own brand of domestic which is good.Yes the market is tiny, but the meat plant is BIG. I love it too!
ams