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Tonight's paella...

guzzijasonguzzijason Posts: 143
edited 6:56AM in EggHead Forum
.. was particularly photogenic, I think! :lol:
266306_2051929010637_1016862963_32302499_484260_o.jpg

And the wife thinks this was the best Paella Valenciana she's had since she actually used to live *in* Valencia years ago. High praise, indeed!

BTW, was essentially the recipe for chicken paella from paellapans.com. I just usedfresh sweet peas ratherthan green beans, because I already had some on-hand.

Normally, I do seafood paella - this is the first time I used chicken. I'll definitely do chicken again. (Might get that photo framed too!)

__Jason

Comments

  • Chuck222Chuck222 Posts: 67
    Beautiful...

    Thanks for sharing a great dinner.
  • Richard FlRichard Fl Posts: 8,181
    Great looking paella. I like to do a seafood one and use the little drumettes from the chicken wing.

    Finished.jpg

    Plated-1.jpg
  • guzzijasonguzzijason Posts: 143
    Next time I do a seafood paella, I need to gdt some of those head-on shrimp. Looks great! :-)

    __Jason
  • mr toadmr toad Posts: 668
    photo framed - good idea

    looks great

    mr toad
    In dog Beers - I have had only one !
  • MickeyMickey Posts: 18,501
    Very nice. You do direct and high up?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Nice one.

    Paella was a nightmare until I got the egg. I still tend to pile too much stuff on them, though. If some is good, more is better, right?
  • Mr HollowayMr Holloway Posts: 2,034
    Great looking meal Jason
    Keep the pics coming, this one is awsome :)

    Shane
  • guzzijasonguzzijason Posts: 143
    Mickey wrote:
    Very nice. You do direct and high up?

    Yeah - I use the spider accessory from ceramicgrillstore.com, with the pan in the "upper" position. Trying to follow the temperature instructions in the recipe from paellapans.com is a little tricky, because they are obviously geared towards gas burners. One nice thing about the traditional carbon-steel paella pans is that they conduct heat quick, and are thin enough that they can respond quick to changes in temp. Saved my butt last night... accidentally left the draft door open too far, and wasn't paying attention to how hot my pan got. I was able to quickly pull it from the heat and avert disaster!

    __Jason
  • GriffinGriffin Posts: 7,608
    That is a gorgeous looking paella. Wish I could taste it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • LobichoLobicho Posts: 557
    great looking paella
    nice job!!!!
    congrats
  • chrisnjennchrisnjenn Posts: 534
    The Naked Whiz converted that exact recipe to do on the Egg. He did an awesome job in that article about paella. I love paella on the Egg. Yours looked awesome.

    http://www.nakedwhiz.com/paella/paella.htm
  • guzzijasonguzzijason Posts: 143
    Vetereggnarian wrote:
    Nice one.

    Paella was a nightmare until I got the egg. I still tend to pile too much stuff on them, though. If some is good, more is better, right?

    Yeah, its an easy temptation. I treat my paella the same as my thin-crust pizza - don't overload. As I mentioned, my wife spent some time living in Valencia, so she's been a big help in guiding me to produce something relatively authentic. In Valencia, it's all about the saffron and sofrito rice... getting the right consistency and texture, with the necessary "socarrat" or crust on the bottom. Everything else is just a supporting player.

    She said that last night's version was the closest I've made to what she remembers in Valencia. The crust was very dark, and I was afraid I may have burned it when I first started dishing it up, but she said it was just right. It tasted great to me, at any rate! :-)

    __Jason
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