Asafoetida does taste vaguely like onions and garlic, and is used in Indian cookery for those strict Hindus who will not eat onions or garlic for religious reasons. However, it has some flavour notes which identify it as a seriously Asian spice, and I would not put it into a paella. It'd be akin to covering your pizza with ketchup instead of tomato salsa.
I would disagree, personally I think that's just association, I use it minute quantities for dishes that are not traditionally asian and it works well.
I've been using it in Indian food for the past 30 years or so. I get my supply (which lasts for absolutely ages) from Indian groceries. Even traditional, recommended Indian spice companies are known to "add" things to it. About 15 years ago, I ordered some pure asafoetida. It came as a block of resin (which is actually what it is). The difference in flavour was remarkable.
Yer Schwartz are very poor quality and to be avoided unless desperate, they can just about manage a passable garlic salt
Buy One, Get One.
I use Valencia unless we've been someplace I can find Bomba.
I don't have either and they aren't carried at any grocery stores here, not even at the Hispanic market.
No, I didn't. Not that I remember. I've only got long grain rice,sushi rice, and arborio
Oh, you wrote you loved Vigo rice so I thought you'd made it. It's odd your grocery would carry the Vigo brand, but not valencia rice, AKA California Pearled rice, brands Iberia, Goya, Diana.
