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1st Paella
brisket30
Posts: 122
Started with the oil, rice and lots of crushed garlic.
Next, stirred in some red pepper, paprika, pepper, salt lemon zest, parsley, chicken stock and onion.
And finally the meat cooked previously; spiced sausage, chicken marinated in olive oil, paprika, s/p and hot shot and finally some shrimp.
It was fantastic and even better the next day for lunch.
Next, stirred in some red pepper, paprika, pepper, salt lemon zest, parsley, chicken stock and onion.
And finally the meat cooked previously; spiced sausage, chicken marinated in olive oil, paprika, s/p and hot shot and finally some shrimp.
It was fantastic and even better the next day for lunch.
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0 • Off Topic Disagree Agree LikeLarge BGE 1996, Small BGE 1996, Mini BGE 1997
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0 • Off Topic Disagree Agree LikeLarge BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper, 26" Weber, 22" Weber Performer. Most have custom handles made by me.
http://www.amlwoodart.com
"Just living from one cook to the next"
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0 • Off Topic Disagree Agree LikeLarge/Mini owner
Griffin's Grub
You can also find me on Facebook.
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0 • Off Topic Disagree Agree LikeMy wife bought the pan for me last christmas at Bed Bath and Beyond I believe.
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0 • Off Topic Disagree Agree LikeHere is more information that you probably want on cooking paella on ceramic cookers: Paella Primer
It really isn't difficult or time consuming compared to a lot of things people regularly cook. It's fun to cook in front of your guests if the weather is nice. You can explain to them all about paella while they sip sangria and snack on tapas. It's a great dish.
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