Channa
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In a flash of inspiration and follow on from my Christmas day exploits, and the New Years meet I have come up with an idea which I am going to call "Paella in the Park."
I personally love Paella, Over the years experimented to "get it just right".
I am thinking big so looked at hiring the big palleira pans to pull off this feast. In fact in such a bullish mood can't be that difficult to pull off the British record. So all the snowbirds if you can get a local village to lend the pan ???? a wood fire we are in business. ( what a shame a WC convoy required to return it)
Anyway distracted as I often am, I came across this guy on you tube. He is not well known nor the restaurant, but I assure you he knows what he is doing, ( lets slip a family recipe although he sounds French !!) I love how he is using raw prawn, I never tire of watching them change colour succulent and full of flavour.
If you are feeling extravagant well worth a go just scale it down.
I would do two small things different add chopped parsley at the end and use a lemon juice to season as well as the garnish.
How to make Paella with TV Chef Julien Picamil from "Saveurs" Dartmouth UK. - YouTube
Idea perhaps on a future meet ? any organisers feel free to drop a line if you feel mileage in the idea, I dare say Campervanannie et al can do a mean Sangria !!..
On a separate note the pans come on a 4 day rental delivered and collected from site. So there could be a communal cooked breakfast too and other fayre steaks etc
Channa
I personally love Paella, Over the years experimented to "get it just right".
I am thinking big so looked at hiring the big palleira pans to pull off this feast. In fact in such a bullish mood can't be that difficult to pull off the British record. So all the snowbirds if you can get a local village to lend the pan ???? a wood fire we are in business. ( what a shame a WC convoy required to return it)
Anyway distracted as I often am, I came across this guy on you tube. He is not well known nor the restaurant, but I assure you he knows what he is doing, ( lets slip a family recipe although he sounds French !!) I love how he is using raw prawn, I never tire of watching them change colour succulent and full of flavour.
If you are feeling extravagant well worth a go just scale it down.
I would do two small things different add chopped parsley at the end and use a lemon juice to season as well as the garnish.
How to make Paella with TV Chef Julien Picamil from "Saveurs" Dartmouth UK. - YouTube
Idea perhaps on a future meet ? any organisers feel free to drop a line if you feel mileage in the idea, I dare say Campervanannie et al can do a mean Sangria !!..
On a separate note the pans come on a 4 day rental delivered and collected from site. So there could be a communal cooked breakfast too and other fayre steaks etc
Channa