Quote:
Originally Posted by pektel
I was under the impression the 3 most important components were the pan (wide and shallow is the best), cooking method (grilled over a live fire), and having a rich lobster stock.
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I freeze lobster stock in 2.25 cup servings (my neighbors eat a lot of lobster and I take the remains to make broth), but if I am cooking with a lot of seafood, I like to use 50% chicken 50% lobster broth. I did not want drown out the chicken. It's not so much whether it's under a fire or a burner, but getting heat under the whole bottom of the paella pan. Fire works better. I'd imagine induction burners like in Europe must work well too. My large pan (as pictured) I put between two burners on my stove and turn the pan as it cooks. Paella pans are horrible at heat distribution. Perhaps the higher-end ones are better, but cheap ones have the steel that is preferred for taste.