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A question about a recipe: Moorish Paella

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I have a question about the recipe "Moorish Paella " from NWB. The only pans I have that are large enough are nonstick pans... is this recipe not worth attempting until I get a nonstick paella pan? Or would it be OK with any tweaks?

asked by TP3 almost 4 years ago

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5 answers 9617 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

You could probably make this in any sort of pan as long as it is large enough to fit everything, no?

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

A traditional paella is NOT NON-STICK. It's stainless. And the name of the dish actually refers to the pan itself. Actually, you would/should welcome a bit of stickiness at the bottom.

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A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 4 years ago


Paella is traditionally made in a wide, shallow pan to help the rice develop a toasty crust -- "socarrat" -- at the bottom. Non-stick pans hinder socarrat (and fond) development but, hey, better than going hungry!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
TP3
added almost 4 years ago

Thanks for the answers! Pardon the typo. To clarify, I meant to ask: Should I not even attempt the dish without a traditional stainless paella pan? Would the paella without soccarat just be disappointing? I'm ruling yes--though agreed, anything is better than going hungry!

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A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 4 years ago


I think Pierino phrased it perfectly -- a bit of crust is a good thing. However, none at all is far better than too much (please don't ask me how many times I've learned that lesson).

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