{"product":{"product_id":"B002K8VFE0","title":"Paellero Paella Seasoning from Spain (5 packets)","price":"6.59","image_url":"https://m.media-amazon.com/images/I/51JWGwuob+L._SL500_.jpg","url":"https://www.amazon.com/dp/B002K8VFE0"},"comments":[{"body":"\u0026gt; Pues probablemente ese sea el problema, el buen azafrán tiene que tener un sabor intenso aparte del típico color amarillo. He notado que en otras partes de Europa la mayoría de azafranes no son muy intensos, sobre todo en los paises del norte y también lo usan más como colorante.\r\n\r\nPues ciertamente es posible, aca el \"azafran\" que usualmente se usa son unos sobrecitos como este\r\n\r\nhttps://www.amazon.com.mx/Carmencita-Paellero-Paella-Spice-Mix/dp/B002K8VFE0","subreddit_name":"es","author":"Rodrigoecb"},{"body":"regarding saffron: you can use something like [this](http://www.amazon.com/Paellero-Paella-Seasoning-Spain-packets/dp/B002K8VFE0) to get the flavor and color. There are many brands, but all I've seen say \"paellero\".  \r\n\r\nfrom [this time](https://www.reddit.com/r/Cooking/comments/w49r5/paella/) someone asked about paellas in /r/cooking (updated comments in **bold**): \r\n\r\nmy dad used to use uncle bens as well, but I don't think it was the parboiled one; i tried looking on their website but all they have are the meal boxes. **you're looking for very particular type of rice, I tried finding Alton Brown's Good Eats explanation of this but only managed to get the [transcript](http://www.goodeatsfanpage.com/season13/paella/paella_tran.htm); what he does in the episode is very close to what I know. [episode highlights video](http://www.foodnetwork.com/shows/good-eats/videos/ea-1300/its-a-pan-its-a-dish-its-paella.html)**  \r\nAs for preparation he goes something like this:\r\n\r\n* oil and chicken until golden, take out (same goes with prawns or whatever sea animal you're using)\r\n* oil, onions and garlic then tomato sauce\r\n* veggies \r\n* add hot (not boiling) water to paella: this makes the cooking faster and doesn't warp the paellera from the sudden change of temperature. The amount is all the way up to the handle nails\r\n* add rice until water is consumed: i've only seen it poured in one line instead of a cross as in yours\r\n* add prawns, shells(no need to boil), or chicken+rabbit\r\n* if possible ad a few rosemary stems\r\n* cover with aluminum foil to steam everything up with the rosemary (which smells awesome)\r\n\r\n[here's a timelapse I made of him cooking one](http://www.youtube.com/watch?v=Dt6AhJWbIYI\u0026amp;list=UUDtb1AGICyyqJ3KOf8qvVFg\u0026amp;index=9\u0026amp;feature=plcp), forgive the crappy netbook webcam quality  \r\non the video you'll see he adds first the prawns and shrimp, then a mix of fish, octopus and calamari we buy frozen at the supermarket (always use as fresh as possible!)\r\n\r\n[finished product](http://www.flickr.com/photos/osoroco/5373838174/) (no the same one from video)\r\n\r\nregarding your paella: I was kind of stunned that you mixed pork, chicken and seafood. Lots of different flavors in there, kind of odd. We usually just go either: chicken+rabbit or seafood. We rarely use pork. But, paella itself is born from what people had at hand, so it's really up to the cook. **I've also seen chorizo, pork ribs and peas in paellas, I'm against those because: chorizo and ribs are fatty, this fatty taste will seep into the whole paella: no bueno; peas just seem weird and mushy and out of place in the paella to me**\r\n\r\nif you plan on making more paellas, get a gas burner like the one in the video, totally worth it. It does remove the smokey element from the paella, but you'll get much more consistent results.  \r\nnext up: fideua?\r\n\r\n\r\nreference: spanish dad that studied in Valencia","subreddit_name":"recipes","author":"osoroco"}]}