“What is a quick easy dinner I can make in one pan?” is a question most often asked of me. While I know the expected answer is a recipe, they’d be asking the wrong person for a recipe. I’ve been urging people to “Burn Your Recipes” through my cooking dvd for years now, motivating them to cook with basic cooking methods over written instructions, and Seafood Paella is no different.
While aspiring chefs and home cooks love to ask me questions, some also tell me I talk too much. If you remember “Cooking Coarse”, my original cooking video series on YouTube, you’ll remember episodes that included much of my well-spoken philosophies that lasted 8 to 10 minutes sometimes. For those that love new methods of cooking without recipes, and don’t want to hear me talk, I created the Food iPod.
The shuffle function lands on Maroon 5 as I start to create my Seafood Paella in one pan. It’s a basic sauté method that will also call upon my knowledge of gelatinization of starches as well. That’s to say how rice absorbs liquid and swells during cooking. This dish is a perfect quick easy dinner because we can accomplish both of these goals in the same pan.
Once I’m sure that the pan is hot by sprinkling a little water on it to evaporate, I’ll add a small amount of olive oil, just enough to coat the bottom of the pan. The addition of dry rice, onions, peppers, garlic, shrimp, sausage, chicken, tomatoes, shrimp stock and tomato juice will all cook together at the same time.
The advantage of this type of cooking is that you are cooking with steam and moisture to cook delicate items. Often, a Seafood Paella can be ruined by high heat that makes the seafood rubbery and the vegetables limp. But, as the ingredients cook in a moist fashion, they also perspire liquids that are absorbed into the rice as the starches gelatinize. This gives a great consistent flavor throughout.
The perfect seasoning for this Spanish staple is saffron. It’s perfect because saffron threads must be steeped in liquid to best use their flavor. Nobody sprinkles saffron on a dish like salt. It’s best macerated in the liquid over time. Plus, it IS the signature flavor of a great paella.
Seafood Paella is a great example of a quick easy dinner that you can make in one pan. It needn’t be made with seafood either. When you cook with basic cooking methods, you can use any ingredients you desire. This method is one worth repeating in your own home.
What would you include if you were the first to invent Paella? Leave your comment below:
Seafood Paella and many other quick easy dinners are yours with online cooking classes
Thanks Chef Todd, I loved the music but do like to hear you explain and teach as you go thru the steps.
Thanks for your comment, Terry.
I agree with you. Some people told me I talk too much during the videos, so I had a wild idea one day that setting cooking to music would be cool.
It seems nobody but me thought it would be a good idea.
So, I abandoned it after two videos and started talking too much again lol.
Todd …I for one loved the music …as a matter of fact I cranked it up!
Nothing wrong with a little different modality of delivering some great content to spice things up a bit 🙂
keep on keepin it real …Shane
Thanks, Shane. The Food iPod was something I dreamed up over the holiday vacation. I usually cook with some music playing and thought others would catch on. I took a beating for it. Trying new things is fun.
This Is a Great Video, I love one dish dinners and the simplification of this dish as said. The comments were very good also including the additional ingredients, thanks Dee Dee. Agree with the comments on the music but, good choice of sounds!! Maybe, could have them lightly in the back ground while Chef Todd teaches the meal. I also enjoy the way Chef Todd teaches. With Long work hours, one dish quick dinners are very important to learn.
Hey John!
Thanks for your comment. I went a little off-track with the Food iPod, but had fun with it.
My goal in 2011 is to bring more of these quick, easy, and affordable methods to my members, students, and followers.
Thanks for your feedback.
I have really learned a lot from you. I love to watch your videos, I have to agree with the others I would rather hear you talking me through it rather than the music. Thank You for considering getting rid of the music. 🙂
I’m on to new things next week, Teri.
Thanks for the input.
please Chef stop the ipod music once or twice is fun. I come to cook sorry to be so blunt
steve
That’s the last Food iPod episode for a while. It was a fun experiment that got a 50/50 response it seems.
New topics are on the way.
No need to apologize for being blunt. I appreciate the feedback.
You should read some of the YouTube comments, those people can be really tough!
Thanks for this simplification of the paella, Chef Todd. I make Spanish paella from time to time (I live in Spain) and making it easier is better. However, I would add that besides the saffron, the signature flavors of paella are also garlic and parsley–mash a little of each together in a mortar and pestle and add the mixture to the pan after adding the liquid. In addition, squirt a little fresh lemon juice on the finished paella on your plate and you’ll have one tasty meal! (These are easy to do, too.)
By the way, I don’t agree with those who say you talk too much; I, personally, would rather hear your explanations than the music. For the record. 😉
Thank you very much, Dee Dee. Your contribution is a valuable one. Garlic and parsley in a mortar and pestle is an excellent suggestion.
Paella is one of those cultural dishes that is an art form. There are chefs in Spain who spend hours preparing the paella. It’s like Bouillabaisse, Masala, Beef Bourguignon, Risotto, Miso, and even Clam Chowder here in the US. It’s a food that defines a region.
My goal is to start people with the simplest procedure and have them explore their creativity.
I’ll be back to talking too much soon.
Nice very nice. I will try that one very soon.
but… I am already thinking what else I can add to the dish. 😉
Thanks Chef Todd
ps: As a note do you know what Paella means?
well…. I am waiting………..
Ok I will tell you… means ” for her” .
Thanks for the bit of trivia, John.
If you’re already thinking about what else you can put in the dish, then my efforts are a success!
Use basic methods, but allow your personal likes to dictate the ingredients.
Looks great Chef!, I’ll have to make this dish soon!
Thanks!
I do not like the music, I want to get rid of this stupid music.
I joined to learn how to cook not listen to this music.
Last Food iPod episode for a while, Lynn. I’ll record your “thumbs-down” vote.
I really like your material, I have almost all of your CD’s. I have followed you since the Youtube days.
But PLEASE – lose the obnoxious music – I watch these to hear what you have to say. I can listen in the car if I want music.
A Sincere Request
Steve
Thanks for your loyalty, Steve. I wouldn’t want to jeopardize it by continuing with obnoxious music.
Sometimes, I wax artistic. Consider it “performance art” for now.
I’ll stop….