Quotessence
Home / Topics / Paella Quotes

Paella Quotes

Browse 3 quotes about Paella.

Paella Quotes

“The first one is paella-style takikiomi gohan rice ball. You chop up white meat fish, clams, shrimp and squid and fry them in olive oil with garlic and saffron. And in a different pan, you fry finely chopped tomatoes, onions and green pepper in olive oil. You mix those two together and cook them with rice using a broth made from beef shank and chicken bones. Then you make that into a rice ball... ... and wrap it in Parma ham." "Oh my! It sure is something to make a paella-style takikomi gohan into a rice ball." "But when it's wrapped in Parma ham, they match perfectly." "It's completely Western, but it still tastes like a rice ball." "This is a surprise. And the judges seem to like it too." "Next is a rice ball coated in pork flakes. This is a pork flake you often see in Chinese cooking. You cook the lean pork meat in soy sauce seasoned with star anise until it becomes flaky. The filling inside is Dongpo pork--- a Chinese dish made of pork belly that's been slowly braised." "Ooh, the soft Dongpo pork came out as I bit into the rice coated in the sweet and salty pork flakes!" "Ah, the flavor and texture are superb!" "This combination is just wonderful! " "You've made Dongpo pork into such a great rice ball, it's making me cry. It looks Chinese, but it's very much a Japanese rice ball." "Now the judges are taking his side..." "And the last is a deep-fried chicken rice ball. You deep fry chicken that has been marinated in soy sauce with ginger and garlic... ...and then use that as the filling of the rice ball... ... then coat it in red shiso seasonings." "Ah, the rich taste of the deep-fried chicken is something the young people will like. And the red shiso seasoning creates a refreshing aftertaste.”

SpicesSeafoodPorkSeasoningsChickenThe PresentJapanese CookingRice BallsDeep FriedPaella
Book:The Joy of Rice
Create image

“I swooned quietly with my first bite. The dish sang with the flavors of Spain and was packed with chunks of browned rabbit, chorizo, and mussels. It was spectacular and camaraderie crushing. "Who made this? Who possibly had time for this?" I was talking through a mouthful of Arboro rice. "I made this once in culinary school and it took an entire day of my life that I'll never get back." "Reza made it." Carlo used an empty mussel shell to pluck the meat out from another shell. "He said he cooked it over an open fire with orange and pine branches for kindling." Carlo grinned at me, a dribble of olive oil snaking its way down his chin. "According to Reza, it's the pine cones, though, that really do the trick. I'm sure you discovered that yourself when you made it on the day you'll never get back." I nibbled on a cut of caramelized chorizo but didn't have the chance to reply.”

Surf And TurfKindlingChorizoPaellaPine Cone
Book:Sugar
Create image