2024 the best paella recipe review
Price: $29.99 - $23.54
(as of Oct 27, 2024 19:30:14 UTC - Details)
With beautiful photography throughout and straightforward, step-by-step instructions, Paella is a joy to cook from and an essential for every kitchen shelf.
Chef Omar Allibhoy unveils the insider knowledge and tips you need to produce a perfect panful of glorious tastes and textures. He starts with a "how to" guide taking you through all the basic techniques and ingredients, and then offers over 50 easy-to-follow recipes – from the classic chicken and rabbit, to black seafood paella with squid and tiger prawns, through oxtail paella, and vegetarian and vegan options including wild mushroom and Jerusalem artichoke paella.
Paella is the world's most famous and beloved Spanish dish. The ultimate one-pan feast, this generous, colorful creation dates back centuries and has countless variations. There's something here for every occasion, whether it's a simpler version for a quick midweek supper or a more special, celebratory paella.
From the Publisher
With straightforward, step-by-step instructions, Paella is a joy to cook from and an essential for every kitchen shelf. Recipes include:
Arroz de Pollo, Peras y Panceta
Chicken, Pear and Smoked Bacon Paella
Arroz de Codorniz y Almendras
Quail, Red Pepper and Almond Paella
Arroz de Longaniza, Sebolla Roja y Champiñones
Sausage, Red Onion and Mushroom Paella
Arroz de Cerdo y Alcachofa
Pork and Artichoke Paella
Arroz de Salmonete y Calamar
Red Mullet and Squid Paella
Arroz Caldoso de Langosta
Soupy Rice with Lobster
Arroz de Salmón y Coliflor
Salmon and Cauliflower Paella
Paella Verde
Green Paella
Arroz en Bledes
Soupy Rice with Swiss Chard and Butter Beans
Publisher : Quadrille (July 18, 2023)
Language : English
Hardcover : 176 pages
ISBN-10 : 1787138488
ISBN-13 : 978-1787138483
Item Weight : 2.31 pounds
Dimensions : 7.2 x 0.9 x 9.15 inches
Reviewer: Gustavo Arcia
Rating: 5.0 out of 5 stars
Title: Fantastic book for the paella lover
Review: This is a great book for people like me, who always dreamed about making paella at home. I was pleasantly surprised to see that the book contains a large variety of paellas that go beyond the ones we see in restaurants and, just by reading the recipes, I canât wait to try some. I already used the book to cook the traditional Paella Valenciana (p. 52), and also a Shellfish Paella (p. 122)--They came out great. I have an induction cooktop, so I used a Le Creuset cast iron enameled skillet and it worked beautifully. The socarrat was incredible and my family said it was the best I had made so far. From the recipe, I can say that what made the difference was: (a) I used the recommended 0.5 grams of saffron (instead of the little pinch I used to do before) and toasted it inside an aluminum foil envelope for 15 seconds on each side; (b) I used the best tomato I could find and grated it by hand, instead of using tomato sauce from a canâbig difference; (c) I did not use water but only used good quality chicken stock. Aside from that, I followed the recipe very closely and the results were fantastic. I loved the fact that the book begins with an explanation about the ingredients, like the rice, the oil, the garlic, the paella pan, the saffron, etc,. which helps you understand their role within the dish. I liked in particular the explanation about finding a substitute for dry ñora peppers, which are very difficult to find in the United States. I also liked very much the inclusion of a recipe for salmorreta--the basic combination of condiments for the paella--which you can freeze in ice cube sizes. This is a great time saver when you want to cook paella during the week. The pictures of the different types of paellas are great, as I had no idea how they looked; they are extremely helpful. Overall, I love this book and I recommend it highly.
Reviewer: Liff
Rating: 5.0 out of 5 stars
Title: Good recipe book
Review: I really liked that most of the recipes had a photo of the finished version next to the text recipe. I believe that they made every version in this book. And the versions I have made all turned out well.I especially like the visual saffron measuring guide. That is handy.
Reviewer: Lydia from Boston
Rating: 5.0 out of 5 stars
Title: 'The Paella Cookbook' for all who wish to understand this incredibly versatile Spanish dish.
Review: 'The Paella Cookbook' is for all who wish to understand this incredibly versatile Spanish dish. I ordered this cookbook for my husband's birthday, along with all my orders of cookware and dinnerware used in making and serving Paella. Reading through this cookbook, I was amazed at all the many ways in cooking Paella- outdoors and indoors. The photographs, too, of the many Paella dishes are lovely and helpful in seeing how Paella can be served. A feast for the eyes (:
Reviewer: Jaicel Asegurado
Rating: 5.0 out of 5 stars
Title: Great cover for coffee table and great recipes
Review: We had this book as a cookbook of the month for our cookbook club and everyone enjoyed it! My seafood paella turned our amazing!!!
Reviewer: Patrick Honeywell
Rating: 5.0 out of 5 stars
Title: The "Holy Grail" of Spanish Paella!
Review: I have been following Chef Omar for a few years now and have his other 2 Amazing cookbooks, "Spanish Made Simple" and "Tapas Revolution". These cookbooks were my introduction to the world of Spanish cuisine. My heart is truly with Paella and I was very excited when he introduced his latest cookbook, "Paella" which details the Spanish art of true, authentic Spanish Paella. It is SO good, that I bought another one for a co-worker who had commented on some Paella I made - Influenced by the Master- Omar Allibhoy!
Reviewer: Redcop
Rating: 5.0 out of 5 stars
Title: Impressed
Review: My son, who loves to cook, found a recipe the day after Christmas, prepared it and loved it. So far so good.
Reviewer: ApplePieMaryPie
Rating: 5.0 out of 5 stars
Title:
Review: This is a wonderful book and a unique monography on paellas. Mouth-watering recipes, accurate descriptions and lovely introductions to each recipe.
Reviewer: David G
Rating: 5.0 out of 5 stars
Title:
Review: TLDR: the introduction was a very charming read, the recipes were enticingly varied and dishes beautifully photographed.While I generally don't usually write reviews, I felt compelled to write one for this cookbook!I watched Omar on the Channel 5 show, The Sunday Brunch a few weeks ago and saw that he was cooking a squid ink rice as promotion for his new book. As the hosts had mentioned, it was intriguing to write a cookbook on just one dish. However, it was his marriage proposal at the very start of the book that truly piqued my interest.I can't say that I've eaten paella very often, but have enjoyed it every time I had. Cooking rice in that manner has never turned out well for me so thought that any insights his book might give me would be of great help. It certainly has!The recipes in this book have opened my eyes to the sheer variety that a paella has to offer, with flavour combinations that I'd never expected, especially with regards to the vegetable ones. I'd love to be able to order some of these dishes in a restaurant but realise that I'd have to take a trip to Spain (and to different regions to boot); so barring that, I now have the knowledge to cook them at home.Love Paella!
Reviewer: Cafedili
Rating: 5.0 out of 5 stars
Title:
Review: A book of paellas and rice dishes absolutely essential. He presents each ingredient and its importance, which makes us understand much better the final result. Omar's books are always written with passion but in this one he adds a great dose of love.
Reviewer: Claire Neilson
Rating: 5.0 out of 5 stars
Title:
Review: Husband loves it
Reviewer: Ben Lorente
Rating: 5.0 out of 5 stars
Title:
Review: This book has a coupe of cool sections. Firstly it is a wonderful homage to Spain most recognisable dish with lots of lovely context and history. It follows with some great recipes that are well explained, inviting, accessible and damn tasty. It also however, is a toolkit that will empower anyone who has given a couple of the recipes and grasps the basics the foundational springboard to get really creative and make paella out of whatever ingredients they like. I made one up of my own with pan fried Brussels sprouts, spring onion, broccoli and chicken stock that was so delicious.Omar has a great style and the book is engaging to read. Paella is delicious, this book helps you make them, go and buy it.