You really have to patient as the smell permeates the kitchen. I wanted the chorizo to render without burning and the garlic to soften also without burning. Once the chorizo gives up a good amount of fat and is brown and crispy, I removed the garlic and chorizo and sauteed the rice in the oil. (One cup)
I then added some pimenton
and quickly sauteed to mix and added 4 cups of water and adjusted for salt (in a paella pan you need much higher water to rice ratio 2nd to the surface area exposed)
I added the garlic and chorizo back to the pan and let it cook, watching the boil carefully and moving the pan to distribute the heat.
bdfore the water evaporated I added some chopped roasted red pepper, and some cantimpalo chorizo for garnish
It ended up being fragrant and delicious
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3 comments:
I love this, it's the proverbial one-pot dish. I envy that you have what looks like a well-seasoned paella pan. I've been meaning to get one for a while, you think the ones they sell at tienda dot com is pretty good?
It's tricky to buy, as it is very easy to buy an overpriced stainless steel pan, when a thing iron/aluminun pan will do. I don't think you need a pan greater than $20 for 12-16 inches.
I'm going to check out Emilio's at Short Pump, I think they also opened a store beside the restaurant. Thanks!
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