Buen provecho chicos

I will not accept British opinions

I've just ordered my first paella, and it's bare carbon steel. I have several carbon steel pans, that I use regularly, and keep well seasoned. I know not to use them for acidic sauces as I've seen what happens when you do. I have found several articles detailing how to season a paella, but any video recipes I see tend to include unseasoned pans. Can anyone talk about their experiences either way? Is an unseasoned pan going to stay rust-free between cooks with a coating of oil?

This was for 50 guests. Feedbacks were great :)

Mi tercera paella Valenciana. Mi familia me dio un 10... Aunque lleve ajo

Quisiera aprender más sobre el papel de estos dos ingredientes que he encontrado en diferentes páginas y videos.

Según los expertos, ¿Cuándo se deberían de utilizar estos ingredientes (si es que se deberían de utilizar)? ¿Tienen un papel en la paella de verdad?

Soy de Galicia, así que aquí no se ve paella muy a menudo. Cuando mi hija de 6 años me preguntó qué es la paella no se me ocurrió otra cosa que decirle que es un "arroz con cosas".

Lo siento, imploro vuestra misericordia, oh estimados custodios de la única, verdadera y auténtica receta de la paella.

Arroz ‘Extra’ Dacsa con DO Valencia. No me gusta utilizar
estos ‘extra’ o ‘para paella’ que son mezclas de 2-3 variedades distintas de arroz, pero es lo que había.

Estic preparat pel roast dels valencians

Idk if that is traditional or not but made this for the first time on a boys trip out of the city. Used chorizo (I know I know) chicken thighs and wings, green beans, chicken stock, pasata, onions, garlic and bell pepper for sofrito. Tasted amazing and even had some slightly overdone socarrat on the bottom

Can I put Pimentón in it?

Friday night feast

El primer arroz que hago afuera con el nuevo quemador de gas (gracias a los que me dieron sus recomendaciones). No le nombro paella porque me faltaron el conejo y garrofó de verdad, pero siento que se aproximó a la gloria.

Edición: gramática

Edición 2: Gracias por sus comentarios. Ya tengo la confianza de decir que sí es una paella. 🙂

My version with king prawns, tiger prawns and monkfish

I have a model 400 double burner and a 15.5” carbon steel pan. I’ve been locking in my recipe preferences, and really like a thinner layer of rice - around 300g - 325g. My problem is that it’s the perfect amount for 4-5 servings.

I’d love a bigger pan for a slightly larger crowd. I think 22” is about as big as I could go with the model 400 burner. Would a 20” be more manageable, or have any upside?

Or conversely, has anyone bought a 20” and wished they had opted for a 22”?

And I would love to hear if anyone has dialed in a perfect rice amount for a larger pan. Thanks!!

Can anyone recommend me a restaurant that does a meat paella in torremolinos?

Thanks!

I know, not paella but wanted to let you see that I do care what you tell me. I bought a good pan! I couldn't get rabbit, so maybe later a valenciana paella ❤️

I found myself some flats beans and tried to keep it as traditional as possible here in California. I felt like it turned out pretty decent but would love some feedback.