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Cinco de Mayo

GlennM
GlennM Posts: 1,457
in EggHead Forum
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 
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    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.
    ____________________
    Aurora, Ontario, Canada
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  • buzd504
    buzd504 Posts: 3,878
    edited May 2014
    That paella looks pretty good.


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

    image
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  • GlennM
    GlennM Posts: 1,457
    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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