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Superbowl Paella

Still chasing perfection for Paella. Did a simple scallop and shrimp paella for the superbowl last night. I was good but not perfect. Starting to dial in the process but next time...I will concentrate the stock a little more to give a stronger flavor, also want to experiment using my pizza stone in the last 20 minutes of the cook and lighten the rice crusting a little, I also kept the shells on the shrimp thinking it would help with the overall flavor of the dish but next time will shell and drop the shells in the stock. Still having fun trying to figure this one out.

image

Comments

  • lousubcaplousubcap Posts: 10,359
    Great looking cook-I generally follow the writeup on the Naked Whiz's site. 
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Thank you. Naked Whiz is a great reference! Part of my learning is specific to my pan and learning the variations on the recipes. Its one of my favorite dishes and want to nail it...Its really cool to crank out the dish when entertaining and it creates a really anticipated presentation. Fun to cook!
  • The scallops and shrimp will add minimal seafood taste, you need to locate some clams, like small cherrystone clams, two dozen or so.  That will get the taste throughout the dish.
  • GriffinGriffin Posts: 7,494
    I still gotta try my hand at paella. Yours looks great.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • nolaeggheadnolaegghead Posts: 20,138
    looks mighty purdy
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Solson005Solson005 Posts: 1,911
    Looks great! I love paella and as @lousubcap said use a slightly modified version from the Naked Whiz

    A couple questions what is your Paellera made out of? and What type of rice did you use? 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Solson005Solson005 Posts: 1,911
    Looks great! I love paella and as @lousubcap said I use a slightly modified version from the Naked Whiz 

    A couple questions to help you get to the perfect paella: 
    What is your Paellera made out of?
    What kind of rice are you using? 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Solson005Solson005 Posts: 1,911
    Looks great! I love paella and as @lousubcap said use a slightly modified version from the Naked Whiz

    A couple questions what is your Paellera made out of? and What type of rice did you use? 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Solson005Solson005 Posts: 1,911
    Looks great! I love paella and as @lousubcap said I use a slightly modified version from the Naked Whiz 

    A couple questions to help you get to the perfect paella: 
    What is your Paellera made out of?
    What kind of rice are you using? 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • EggcelsiorEggcelsior Posts: 12,626
    edited February 2013
    @Solson005, Is this you?




    Deja Vu dude, that is....
    :))
  • Solson005Solson005 Posts: 1,911
    edited February 2013
    Sorry for the repeat posts, it was waiting for permission. I posted it once this morning and didn't see that it had to be approved so I posted it again around lunchtime. Not really sure why it posted 4 times and now it won't let me edit them, it should just be deja, deja vu. 

    @Eggcelsior probably not far off, but I wait until midnight to order and get it shipped to my house 
    [-O< then read up about the next one that I have to have.

    Sent from my iPhone... 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  •  @solson005-used Goya short grained rice. Not sure which recipe I am chasing perfection on. I think I am still in experimental mode.Not really interested in the traditional rabbit and snails version but got a freezer of seafood to work with. I was thinking of using the Columbia restaurant recipe next time out http://www.columbiarestaurant.com/recipe.asp?FeaturedItemID=8 . Thanks for the advice.

  • Solson005Solson005 Posts: 1,911
    I agree rabbit and snails aren't on the top of my list. I read your last post about your Paellera thats awesome, I have similar feelings about my 30+ year old carbon steel wok from my Aunt. The reason I asked about the rice is I used Arroz Sollana my second time around and it made a big difference, if we can find Bomba rice here in Oklahoma it is way too expensive to justify for the rice portion of the cook. The columbia recipe is on line with the one I made last time without the calamari and asparagus. I really enjoy making it and the presentation for a group of family and friends is great. I'm suprised there aren't more eggheads making it!

    Good luck perfecting your recipe! I will be interested to see how it goes. Here is my post if you wish to take a look. Paella on the LBGE!  I'll try and only post it once, this time...

    image 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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