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Today on CRAFTED, Eli is joined by fellow Blister contributor Zack Henderson to talk all things paella. What started as a casual interest has turned into a full-blown culinary rabbit hole — and we dig into everything from technique to tradition, with some very unconventional twists.
We also dive into the mysteries of the socarrat; explore a Pacific Northwest take on the dish; and brainstorm potential flavor combinations (some more plausible than others). Along the way, we talk table beer, saffron, Fernet, and confront Eli’s long-running rice curse.
RELATED LINKS:
Blister Craft Collective
Become a BLISTER+ Member
TOPICS & TIMES:
Bike Season (1:11)
Why Paella? (3:26)
What is Paella? (7:40)
The Process (10:20)
Best Potential Flavor Combinations (16:15)
The Fernet and Saffron Diatribe (24:35)
Potential Beverage Pairings (34:10)
Paella Mixing and Pan Bottom (41:31)
Serving (43:13)
Paella Rules (46:02)
CHECK OUT OUR OTHER PODCASTS (click each to learn more):
As a fellow NW resident I’m interested in the salmon Paella recipe, or some general tips!
I don’t have the written recipe, I usually just wing it! But, general theme is, buy some good quality sockeye salmon and manila clams (or mussels) as your seafood adds. I typically put a little bit of Rub with Love (the Tom Douglas spice mix, which is awesomely easy, or you can just use some brown sugar, paprika, black pepper, salt, and dill) on the salmon. The clams and salmon cook via the steam from the stock and rice cooking together. If you wanna get fancy, you can use a little cooking torch and sear the top of each piece of salmon quickly, but that’s just bonus points.
The creme fraiche addition is a nice one, I have just mixed some dill with creme fraiche and spooned a little bit onto each piece of salmon once everything is cooked.
The photo on this article is actually of the salmon one that I made, before using the creme fraiche!
With that pan, do you cover it to steam the rice? Or is there enough liquid to not require that?
Nope, no covering needed! There’s enough liquid in the bottom to cook the rice, and the steam from that is what cooks everything else you toss in.