Quick Salmon and Shrimp Paella with fresh asparagus — a fast, timed cooking sequence that keeps the seafood tender and the socarrat crisp.
Author Archives: PaellaMan
19
May
May
Ultimate Vegan Paella with seared tofu, broccoli, asparagus and mushrooms — a rich sofregit base and a proper crispy socarrat, no meat or seafood needed.
19
May
May
Mushroom and Asparagus Paella built on a dark, concentrated sofrito — a vegetarian rice dish with a proper crispy socarrat crust.
19
May
May
Serrano Ham and Foie Gras Paella: seared foie gras and crispy Serrano ham build a rich sofrito for this luxurious Spanish rice dish with saffron and ham stock.
19
May
May
Pork Ribs and Foie Gras Paella: crispy seared pork ribs and buttery foie gras medallions melt into a saffron-infused rice for a rich, luxurious Spanish dish.
19
May
May
Duck and Meatballs Paella combines crispy-skinned duck, pork-beef meatballs, and chicken liver in a rich saffron rice — a hearty, deeply savory Spanish classic.
19
May
May
Broad Beans, Artichoke and Anchovy Paella: a delicate spring vegetable paella built on a melted-anchovy sofrito, with fresh artichoke hearts and habas.
19
May
May
Authentic North Sea Paella pairs seared salmon and squid with a rich seafood stock and saffron rice — a modern coastal twist on the Spanish classic.
19
May
May
Sea Loom Paella combines tender squid and broad beans in a rich seafood stock, with the rice added last to soak up every drop of concentrated flavor.
19
May
May
Beef and Peas Paella pairs seared beef tenderloin and sweet green peas in a saffron beef stock — a hearty, comforting variation on the Spanish rice classic.