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First Paella

Capt FrankCapt Frank Posts: 2,578
edited 12:49PM in EggHead Forum
We made our first Paella yesterday, a small one as a trial run. Here are the pics
The Raws
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P7040001 by Capt Frank1, on Flickr
Vegies sauteing
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P7040003 by Capt Frank1, on Flickr
Rice and Sausage getting Happy
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P7040004 by Capt Frank1, on Flickr
All together, Shrimp I brought up from FL, other mix is from Sam's, Rice is Valencia
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P7040006 by Capt Frank1, on Flickr
Finished, a little overdone actually, but it was tasty. I learned a few things and will make adjustments next time.
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P7040010 by Capt Frank1, on Flickr
This guy is getting tamer by the day, come November he will probaby walk right into the Roasting pan! :laugh:
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P7040012 by Capt Frank1, on Flickr
Thanks for looking and have a great day!

Comments

  • ManfredManfred Posts: 186
    that looks like a very nice some what lite meal. wish I had a lite day of eating.
  • Richard FlRichard Fl Posts: 8,212
    Eggcellent meal. One of our favorites. Hope you did not forget the saffron. You have mail.
  • I like it, Frank, and I like what you put in it. Paella is a great one dish meal with a pretty presentation, too. I would say take what you learned and run with it. Nice paella pan, too!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • Capt FrankCapt Frank Posts: 2,578
    Thanks Faith, we bought two paella pans, this is the small one that is good for just two people. The other is the largest that will fit in a large Egg and will serve 4-5 I think.
    I am not crazy about the "Seafood medley for paella" that we bought at Sam's, came from China I found out to late and had some really tough no-name fish in it. Next time I will go with what I know, shrimp, scallops, mussels, etc.
    Other mistake was cooking indirect, next time I will use two layers direct. :) :)
  • Richard FlRichard Fl Posts: 8,212
    I do mine in a Copco cast iron/ceramic paella pan on a spider direct in the high position.
  • Capt FrankCapt Frank Posts: 2,578
    I am thinking I will use my woo ring and small grid in the low position to saute, then bring it up to the raised level with the regular grid for the steam and finish. That make it easier to control temps in the pan [I think] :)
    Thanks for your help :)
  • Richard FlRichard Fl Posts: 8,212
    I do the whole dish with my spider on the large in the high position and have no difficulty getting it hot and keeping it controlled.
  • Capt FrankCapt Frank Posts: 2,578
    OK, thanks, I will go that way, I don't think my large pan will fit down in the low position anyway.
    I followed a recipe/method that suggested going indirect to control "hotspots" in the light carbon steel pans. I think that caused more problems than it solved. :ohmy: :P ;)
  • fasteddiemfasteddiem Posts: 212
    Capt. Frank,

    Looks great! Paella is one of my favorite dishes! We'll have to cook some up when we get Cincinnati Eggfest together!

    Eddie
  • thebtlsthebtls Posts: 2,300
    Nice cook Capt Frank!
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • Capt FrankCapt Frank Posts: 2,578
    Thanks all, Eddie, let me know if you want me to go to Wardway with you :)
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