Paella Cook: lots of pics

Eggxtractor · November 2012

I wanted to share my first and second paella attempts. The first was chicken and sausage and the second was a mixed seafood and chicken. Both turned out amazing and I followed the recipes from The Naked Whiz website. It takes a bit of time, and you need to do a lot of prep work, but it really is not to hard The one mistake I made was putting in too many ingredients in the pan, it tasted great but the presentation was a bit cluttered.

p.s. Don't forget to make Sangria!

Eggxtractor · November 2012

Here is the second cook pics. I changed the rice from Arborio to Bomba and it did make a difference I think, easier to cook and more forgiving. The Naked Whiz has some website links where you can order it.

CPARKTX · November 2012

Wow loos great, I'll have to try that

cspearce2 · November 2012

Looks great. Paella pan next Eggcessory I need!!

lousubcap · November 2012

@ OP you are quite right about the labor-intense efforts-but its well worth it. Congrats on the great cooks. I too follow TNW's recipe with minimal variations and always a winner!

RAC · November 2012

Look's good. I just got my paella pan this weekend at the Plano eggfest and can't wait to try. I think I will try the seafood first. Thanks for posting.

DocWonmug · November 2012

Bookmarked and on the ever growing list.

SmokinDAWG82 · November 2012

Damn, now I have to buy a Paella pan!

jfm0830 · November 2012

Nicely done! Paella on the grill is excellent & well worth the effort. What sized paella pan & egg are you using? TIA

Jim

Solson005 · November 2012

Looks awesome! Paella is one of my favorite things to make on the egg!

@jfm0830 His pan looks like the one I bought early this summer William Sonoma Paella Pan mine is the 15" on a LBGE

I closed the lid on my egg towards the end of the cook and my handles no longer are red haha...

Nicely done

=D>

R2Egg2Q · November 2012

Your paella looks good! Yup, lots of work but quite rewarding. Get any soccarat?

Eggxtractor · November 2012

@R2Egg2Q No soccarat yet, trying to work out the kinks to get it going, hard to balance not overcooking the meat, especially the seafood, and creating the soccarat.

Eggxtractor · November 2012

@jfm0830 I have a Large BGE and the pan is a 15" from Sur La Table, it was like $20. I think it is the same as the Williams Sonoma one.

On the first cook I also closed the lid on one of the handles of the pan and spilled some of the broth out, I thought I ruined the cook but it still turned out fine. Learn from my mistake :)

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Paella Cook: lots of pics

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