|Paella with chicken, prawns and squid in my sexy paella pan|
These days, I generally only buy books from authors I really like or on recommendations from friends or if I have a special interest in a certain type of food. That's why I asked for Paella by Alberto Herraiz for my recent birthday (I urge you to get it here: http://www.amazon.co.uk/). I love rice and I love Spanish food so I thought the book would be perfect. The design is also pretty cool, like all the Phaidon cookbooks these days.
I've cooked a few paellas before, mainly from the Moro cookbooks (http://www.moro.co.uk) and generally these are great. I actually bought a proper paella pan last time I was in Barcelona (endorsed by the legendary chef Martín Berasategui...check it out here http://www.braisogona.com/ and don't you love the removable ovenproof orange handles?). This replaced a cheap one I bought in Valencia, funnily enough on a post-paella high, which lasted one use before it rusted. We live and learn - sometimes you get what you pay for.
|Step 1: start the fumet|
|Step 2: cook the sofrito and the fumet|
So check out the book if you like paella. It's a great read, and based on this one recipe (OK not a big sample), Alberto knows what he's talking about and I'm looking forward to doing some more. I think the only downside to the book is that a bunch of the recipes are designed for cooking outdoors so the ingredient list is multiplied for the larger pan size. Its easy enough to just experiment with cutting this down to fit the pan you happen to be using though.
Oh that reminds me, I should definitely tell you about the Valencian paella episode.