The spanish dish paella gets its name from the pan in which it is cooked, the paellera (Latin for pan). While paella can be made in a wide skillet or an earthenware pot, it`s best to do it in an authentic Spanish pan of tempered or speckled enamel steel.
There are several reasons for this. Paella is a stovetop, or open fire dish preparation, meant to be cooked uncovered. The thin metal paella pan responds quickly to heat, rapidly frying the sofrito, a mixture of onions, garlic, tomatoes, saffron and olive oil. Yet the pan cools down immediately, so as not to overcook the rice.
Authentic paella pans are designed to cook the rice perfectly. They always measure at least 14 or 15 inches across the top. This insures that the broth in which the rice cooks will properly evaporate to keep the rice from steaming.
Traditionally, paella pans have two handles, one on each side for good leverage (but wear gloves). This adds to the pan`s tendency to create a handsome frame, something of a picture window for the stunning Mediterranean colors of vegetables, seafood and shellfish, all simmering on a bed of rice. The stubby Spanish rice should typically be slightly dry and never mushy. (The Spanish-style short-grain rice cooks faster than American long grain rice.)
The epitome of paella in Spain is from Valencia, a rice growing region on the Mediteranean coast where the classic paella is a colorful medley of chicken, sausage (chorizo) shellfish, and vegetables.
With rice as the key component, however, paella is often made from an imaginative array of vegetables, meats and seafood, which may include baroque combinations of rice, snails, spare ribs, rabbit, quail, dried cod, sausage and shellfish, with combinations of fresh vegetables.
The paella pan may also be used for au gratin dishes, such as au gratin potatoes, and mounded lasagnas.
There are a number of tempered and enameled steel paella pans on the market. All are more or less the same. The key is the size-at least 14 to 15 inches across.
If the pan you buy is tempered steel, it is necessary to ''cure'' it as you would a good omelet pan by rubbing it with oil and baking it for an hour at 400 degrees.
1. Heat oven to 350 degrees. Heat oil in 14- or 15-inch paella pan; add large onion and saute until limp, about 5 minutes. Add garlic; saute about 30 seconds. Add tomatoes; cook over medium heat, stirring frequently for 10 minutes. Add rice; stir, and coat rice into tomato mixture. Stir in boiling chicken broth. Add saffron, bay leaf, thyme, salt, pepper, red pepper flakes, then carrots.
2. Cook mixture mixture on medium low heat, stirring occasionally until most of the liquid evaporates, about 8 minutes. Taste and adjust broth seasonings.
3. Stir in remaining vegetables and parsley. Sprinkle pine nuts on top. Bake on center oven rack, uncovered, for 10 minutes. Remove from oven. Drizzle on lemon juice and garnish with slivered green onions.
Newly recovered data from a recorder on the space shuttle Columbia raise doubts that the much-discussed tile was the site of the flaw that led to its destruction, the chairman of the panel investigating the accident said Monday.
Instead, the data focus attention on the reinforced panels at the leading edge of the shuttle's left wing, said Chairman Harold Gehman in Houston.
Gehman also said Monday that the new data hinted that the shuttle already had severe damage when it began its re-entry into the atmosphere and not with a minor flaw that was made worse by the heat of re-entry.
Damage before re-entry is likely, he said, because the data show extreme heating early, while the force of air passing over the wing was quite weak.
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I love that the intake actually pivots out, and that you have the 2 parallel bars on the buddy climber. Also bumpers. I think we've hit peak LEGO.
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