Paella!: Spectacular Rice Dishes From Spain
by Penelope Casas
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Book Reviews of Paella!: Spectacular Rice Dishes From Spain
Book Review: Big Mistake.
Summary: 2 Stars
I ordered this book overnight delivery because I was psyched to read it after being told how good it was. As soon as I opened it I didn't like the feel of the paper used. Not like Bobby Flay's cookbooks or Tyler's Ultimate. There were no pictures of the finished meals, which I love to look at. I guess I need books with lots of pictures. LOL.
I spent plenty of money on a paellera and paella burner and was hoping to get recipes to use with that type of gear. I will not be putting my paella in the oven any time soon. How will you get that delicious socarrat? Might as well watch YouTube and get ideas from there.
I will give it two stars because the recipes Ms. Casas gives us are still useful. At least it gives you a list of ingredients and you can go from there. Just don't put it in the oven.
I would have purchased Paella Paella instead, but I'll wait for someone like my sister to buy it for me because it's not cheap. I will probably get her Tapas book though.
I'm bummed.
Book Review: Ms. Casas' oven technique yields poor paella!
Summary: 1 Stars
Although there are many varieties of paella with regional ingredients there is one indispensable ingredient; short grain Spanish rice. The best part of paella is without any question the "socarrat" which is the toasty caramelized layer of rice which sticks to the bottom of the paella pan when the dish is properly prepared on top of the stove or better yet, the grill. One can not make proper paella in an oven, convection or otherwise. The rice will be a soupy mess or dried out but never yield the desireable crunchy "socarrat".
"Paella Paella" is a far superior book although a great recipe for learning the technique of paella preparation can be found at the Fine Cooking magazine website. After you make that once then you may use whatever ingredients you wish to combine to make fantastic paella. Be creative.
Is it worth the trouble to find the proper pan, Spanish rice, saffron and olive oil? Absolutely! "Socarrat" Rules!
Book Review: Exciting!
Summary: 5 Stars
I just came back from a wonderful trip to Barcelona, Spain and one of the most memorable dinners that we had was lobster paella. I couldn't wait to see if there were recipes for paella out there to experiment with. And this book by Penelope Casas is wonderful.She gives recipes for a variety of different paella dishes from fish to chicken to meat to seafoods... you can take you pick. This was extremely important to me as my boyfriend is allergic to clams, but just loves rice which is the base of this amazing dish.
I have been able to scout out the ingredients such as the arborio rice and saffron at the grocery store since I wasn't sure I could find them. I still do not have a paella pan yet, but I can't wait to get one and try out these recipes. They sound delicious and Penelope Casas' descriptions are very easy to understand and visualize while you read. My mouth is watering just thinking about it. Thank you for this great book.
Book Review: Penelope Casas Does It Again!
Summary: 5 Stars
Penelope Casas has come up with yet another indispensable addition to anyone's library of Spanish cuisine. This book greatly expands our knowledge of Spain's great rice dishes and I highly recommend it. Although many paella and arroz recipes seem daunting, if you follow Ms. Casas instructions you will find that, except for prepping the dishes, good paellas are surprisingly easy to make, colorful on the table, and usually popular with everyone. These enjoyable dish can even be reheated by micro-wave the next day, if indeed, there is any left. (My advice is to make double the amount you think you will need.) Making paella is a great family endeavor and the dish is a great dinner party, picnic, or outdoor barbecue dish. The variety of rice dishes in Casas's book gives an idea of the great diversity of Spanish cuisine.Book Review: This is not an authentic colection of recipes
Summary: 1 Stars
As a professional my self I do not advice to buy this book, the reason is simple: People who are involved in mixed paellas (meats & seafood) do not understand the true soul of this dish. Ask anyone in Valencia what he thinks about mixing shrimp with meats, Its a herecy! I recomend you buy the book "100 Paellas & 1 Fidehuá, this is the closest you will be to the real thing but is in Spanish only. THE MIXED PAELLA WAS CREATED DURING THE TURIST BOOM OF THE MID XX CENTURY IN SPAIN AND IS A PRODUCT FOR IGNORANT TURISTS, no Paella made by a Valencian or any old school coock will have both seafood and meats. GUILLERMO OLAIZ III