The Wood-Fired Blog

Paella is Becoming Popular This Spring

A second article on Paella in the NY Times in one week. It makes me happy.

Paella is really picnic food, ideal for a casual gathering. The idea is to hang out, slowly preparing the ingredients and then lazily sipping a drink or two while the rice cooks. And if there are friends who want to help, all the better. Especially when it comes to fava beans. They require a little fiddling.

Fred R. Conrad/The New York Times

Less-Fuss Paella Arrives in Time for Summer

From the New York Times.

Less-Fuss Paella Arrives in Time for Summer

PAELLA, the classic rice dish from Spain, is considered picnic food — a one-dish meal prepared over a fire at an outdoor party like our hamburger cookout. It is also cooked indoors, but always in a flat steel paellera or in an earthenware cazuela. The main rules are to cook the rice uncovered and, unlike risotto, not to stir once the simmering has begun.

You can make great Paella in a Forno Bravo pizza oven!

Fred R. Conrad/The New York Times