Go to the Recipe: Poolside Paella, With Tyler Florence
Now I just need a giant paella pan, outdoor burner, and a pool!
You may receive objections from the paella purists in the crowd (Saveur did a piece last month) but I'd give this a try. A few notes on rice-to-liquid ratios. If you use bomba rice (regarded as the king of paella rice), it purportedly (and my experience as well) has an absorption rate of 4-to-1 (4 cups liquid to every cup of rice). You'd need 32 cups (2 gallons) of liquid for this recipe which makes 32 servings (1/4 dry rice = 1 cup + cooked). Make sure your paella pan is big enough to accommodate, and your stock is loaded with flavor! One more thing, if you have ANY wind at "the pool" you're gonna need a wind shield for your heat source. Otherwise, you'll get uneven cooking. Don't get me started on the socarrat . . .
This looks like a great recipe, but I agree with Laurie, I think it will take more liquid. I use a 22 inch pan and that feeds easily 16 to 18. This recipe and picture of the pan (48"?) looks like double that amount. I will try this recipe (With Bomba rice and more liquid) but cut it in half for my pan. Thank you for the Sous vide technique, looking forward to using it!
Sounds great, but my goodness the ingredient list and steps. I almost think regular Paella, which I've done, is easier.
What size Yetti cooler is that...
rice to water ratio has a lot to do with the length of time you are cooking it and the amount of evaporation. For example, you can't just double a recipe by doubling the rice and the water. that doesn't work.
This looks really good, but I'm exhausted just reading it.
Excellent point! I've made paella on a cook top in a cast iron skillet (not paella pan) and didn't adjust the liquid ratio. Disaster! Didn't account for the reduced surface area and less evaporation. That being said, every time I've made paella WITH bomba rice IN a paella pan, regardless of amount of rice, the 4:1 ratio has been spot-on. So how can I use less stock, still use bomba and get the same results? Lower the temp to cook more slowly or raise the temp to cook faster?
Ima make a 1/8 batch...
Even though Bomba can absorb up to 5 times its weight without breaking, I don't recommend that at all. I make a traditional paella (pan, double ring burner brought back from Valencia and all!) I start with 2 1/2 times the cooking liquid. It all depends on how high the heat is. Basic rice math is 1 cup more liquid than rice, when steaming - even giving lots of room for evaporation in a paella pan you won't or shouldn't use 4 times liquid to rice.
I'm kind of surprised that your very first instruction is "Fill up your biggest cooler with water and take it on over to the pool." I thought you guys are from the Pacific Northwest??? I am too. Our MEDIUM size cooler (for when we get lucky salmon fishing) is 80 quarts, which I believe is quite a stretch for one Joule.
For those who are asking about the cooler in the pictures, I'm pretty sure it's a YETI 20 qt "Roadie" cooler, which will set you back about 200 clams.
What size Paella pan for full recipe and half size?
What time and temp to cook large sea scallops for the paella? Also I have a zojirushi rice cooker with fuzzy logic. Would it be better to precook the rice for perfection then add it to the paella?
I should have read some of the comments here before i made this. I used an 18 inch pan which was way too small and everything got ruined. The size of the pan was critical. This is a killer recipe to make unless you have a lot of help. First and last try here. I need a vacation after this.
I suggest that adding pineapple chunks late in the cooking add a nice dimension to this.
What size paella is used in this recipe so I can scale to mine accordingly?
sorry guys but that is not a paella, it is just: "rice with things"
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There really isn't any reason to make rocket surgery out of a paella. Why do people do this? The dish originated a primitive rice and meat thing, communally cooked in large vessels over a wood fire. But we don't have to do that today. If you wish to make a meal for two out of paella you can. There are some really ridiculous bits out there on heat distribution through various types of metals but my God! Use the damn pots or pans you have. I use a 12 inch SS saute pan and get good results. This dish is just to darn simple to layer it with "science" or "authenticity'
Hola desde EspaƱa....
La paella tiene suficiente identidad para no hacer mezclas de coccion , para que cuezo las productos en sousvide y luego lo vuelvo a cocer con el caldo en la paella ????? nooooo .......
por cierto eso no tiene ni por asomo pinta de paella noooooo....
La paella no solo es una receta , es un arte , hay que sumar un dia de fiesta en familia , el ambiente ideal para disfrutarla el calor de Valencia , fiesta , todo arte ...
un abrazo, desde Valencia
Why turn a simple "peasant" dish into such a complicated thing and, in doing so, lose the identity of the dish? Orange quarters? Aioli? Peas? What next, pineapple chunks, ketchup and smoked salmon?
Just a really awful wannabe paella.
From Spain with love.
The best part of this recipe is all the whiny paella purists crying that you're not allowed to make this dish differently. Get over it.
