Hey guys, here’s my humble version of takana fried rice. I’ve had this dish a number of times at Musha: A little Japanese restaurant not far from where I live in the Santa Monica area, LA. They serve traditional homemade style food, warm and cold dishes. The ambience is awesome and I really love that place. When I order I tend to gravitate towards the same dishes every time I visit which isn’t hard. The portions are tapas style so it’s pretty easy to sample your way through their entire menu in a few visits and find the dishes you really like.
I love rice and I love seafood. Let’s just say it was about time we made some paella here at that other cooking blog.
I don’t cook at lot of fish sous vide. There’s really no good excuse other than maybe with proper technique similar results can be achieved and less gear is involved. But if you really want to experience the true potential of fish, cooking it sous vide renders an absolutely perfect and delicate finish. I’ve probably mentioned it already but for years I hated salmon. Every single time I had it, no matter where, the story was simply the same. Dry stuff.
Some fish can withstand heat better than others but most fish will easily overcook and if you aren’t obsessed with temperature control over the stove then chances are you’re over going to overcook the poor thing. Poaching and steaming are safer bets in most cases. Of course searing one side to get those beautiful and delicious golden notes or getting that crispy skin will require applying a ton of heat butI won’t go into details about this today because it isn’t trivial and depending on the fish the approach might differ a bit. But if you’re itching to know perhaps follow the same approach you would as searing a steak in general. I’d also suggest working with a non stick pan here. Fish meat is too delicate to risk cooking on a regular pan but it works if you’re careful and polymerize the bottom properly.
Before we get into this paella de pollo y cochino let me explain where I’ve been these last 3 weeks (I did mention it in the previous post but I still have a bit left I need to get out of my system). So 3 weeks agoI was getting ready to move my site to a self hosted site. I think moving houses would have been less work and less nerve wrecking. I was in panic mode for a week after accidentally deleting my MySQL tables and lost the entire contents of my blog. When I tried to re-import the site from wordpress.com, not all the posts were coming through and after 48 hours of having a completely broken website I took matters into my own hands… and installed wordpress.org by hand. I had to do this in order to install the specific version (and older one) that seemed to actually work well and not screw up the import.
I think 48 hours is all it takes for search engines to give up on you if they don’t see you. My blog disappeared from the internets of the world. Dropped off every imaginable search engine index and remained in limbo until today. I had to resubmit sitemaps and force new crawls, repair broken links, and do a ton of maintenance. Today google is liking me a bit better now and I’m waiting for Bing and Yahoo to catch up. I think it will be a week until traffic is restored and things go back to the way they were. Have questions about how to mess up a blog in 10 seconds. I’m your guy. Paella de pollo y cochino is what this post is all about so I will spare you with anymore of this boring tech whatever and jump back into the cooking arena with a new recipe. New for this blog. One of the first things I learned how to cook many years ago.
So this paella, like any paella is very easy to make and requires very few ingredients. For the making of paella featuring chicken, pork, beef or similar meats, the approach is basically the same. I grew up eating it. My mom and my aunt still make it, and though they have their own style and approach, the end result is the same at heart. Beautiful dish. Anyways, for making paella I can break down the process is 4 components. They are all basic techniques and anybody at home with a decent pan, a good knife and a cutting board should be able to prepare this dish in around 2 hours. Here we go!