Tallahatchie's Top Paella
Paella may be the most elevated form whereby rice can be presented. It is all about the rice. However, it is also a quiet comfort dish that speaks volumes of rice’s preeminence in integrating itself with other foods. It is unparalleled in its propensity for commingling with other foods, and is always the best neighbor on any plate. Paella provides the ultimate exposure of this trait.
We’ve made hundreds of these over the years with about any type of rice you can source. We’ve made seafood paellas with nothing but succulent shellfish, and meat paellas with anything from ham to wild boar to chicken to wild rabbits—it’s all good. However, our family’s and friend’s favorite is always a mixed seafood and meat paella made with our brown rice. With its longer cooking time, it is more challenging than using our long grain white rice or any calasparra or bomba rice; but with that, it more subtly and deeply imbibes the flavors of its paella pan pals while expressing its own firm texture and nutty flavors in healthy fashion. If using white rice, adjust our recipe’s cooking time accordingly.
You may use other meats (I’ve even added pre-smoked baby back pork ribs), but regardless of whether they are from land or sea, you will be better served if they are known to have a firm finished cooked texture.
The following recipe is fashioned for our 17 inch paella pan with a 25 quart water capacity that feeds about 15, with blessed leftovers for lunch. Please discover your pan’s dimensions, and calibrate recipe inputs to those dimensions. We cook ours over a wood fired farm built cooker designed for the task, but yours will likely go to the oven—make sure your dish size will fit the method; little is more frustrating than discovering your paella pan won’t fit inside your oven (although I have successfully cooked then on a stove’s eye)! . Your dish will shine by using quality meats and seafood, the best saffron you can source, and our Beulah Land Tan or Beulah Land Medley Brown Rice.
Over open fire