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Cinco de Mayo

GlennMGlennM Posts: 701
I made a delicious paella last night. I still didn't get the socarrat right. Any suggestions? I'm thinking it just needs a little mor time, but how can you tell?
In the bush just East of Cambridge,Ontario 

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    It can be a delicate balance between a good socarrat and burned rice and even those of us that make paella on a somewhat regular basis don't always get it right. I try to listen for a slight crackling noise to determine when it might be about right. That, and a good sense of smell to detect if you're over scorching the rice.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
  • buzd504buzd504 Posts: 2,309
    edited May 2014
    That paella looks pretty good.


    NOLA
  • legomyeggolegomyeggo Posts: 113
    I did some Mexican wings and some shrimp quesadillas on the egg. Refried black beans and quacamole.

    image
  • GlennMGlennM Posts: 701
    It was crispy on one corner, next time I will try what you suggested
    In the bush just East of Cambridge,Ontario 
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