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Question for Paella Eggsperts
Jim
Comments
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I'm no eggspert but have cooked around 15 or so paellas on the BGE following the basic guidance from this link for ceramic cookers- http://www.nakedwhiz.com/paella/paella.htm always a hit so hopefully this will help with your BGE cook ??. One of my favorite BGE cooks-I need to back in the game now!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I have cooked them on BGE with lid up and some times I place foil over the dish the last 20 minutes or so for the rice to cook and then sometimes I place the top down without foil. Works either way, just be sure that after all the goodies are in and the liquid is boiling you close the bottom vent. Perhaps there are some words of help in these links.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1307094&catid=1
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I've cooked a few paellas on the Egg but don't necessarily consider myself an Eggspert at it. I too follow the process outlined on the Whiz site (for the most part) & it calls for finishing with the lid down so that's what I've done. I've deviated some from the Whiz process in attempts to reduce or simplify steps. The smokiest paella I cooked was due in large to grilling chicken part way with smoke instead of cooking entirely in the pan. Here's the post from that cook: http://eggheadforum.com/discussion/1141251/chicken-paella-for-the-4th-of-july
As for the soccarat, I think it is more dependent on the heat coming from below than from above so I would suspect lid up or down likely doesn't matter.
It has been way too long since I last cooked paella so I may be doing a paella tomorrow as well!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Thanks a lot guys! I read all of the links you provided. Lid down it shall be. I am really looking forward to this cook for so many reasons. Where I couldn't do paella on the gas grill in the winter, it was off my radar screen until sprirng. When I saw @Solson005 's post I realized if I can cook on the wok with the lid up, a paella at a lower temp should be a breeze.
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I put the dome down for my cook but that was mainly because my smaller pan allowed it, I don't think it would greatly impact it one way or another. As far as smoke you might notice a tad more with doing it using charcoal rather than gas but I don't think the dome down would provide a smokey finish. While the egg has great insulated properties with the lid closed, Paella and Stir-fry are two cooks that do not require them.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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I use WGWW which is very smoke neutral, and I don't notice smoke flavor when I bake with it. I plan to add some wood chips before closing the lid up for cooking down the broth.
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That sounds like a good plan, I will be interested to get your thoughts. I will start searching for some bomba or have a guest that will be eating when I make it get it for me to see if it makes a big difference from Arroz Sollana which is what I normally use. So I can make one soon.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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I have always used Arroz Bomba for my paellas. The cookbooks I have say you can use Arroz Sollana in a pinch if you can't find Arroz Bomba. It is said to be quite suitable, but Arroz Bomba is the best. Arroz Sollana absorbs 3 to 3.5X it's weight in liquid where Arroz Bomba absorbs 4.5 to 5X it's weight in liquid. I am rather excited by this paella because it is lamb, which I've only used once before, and uses a homemade broth, which should add to the flavor. I just need to decide on the wood chip type to use with the lamb.
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I have always went with Sollana due to the $2.99 vs $20.99 for Bomba that I've found. It costs enough to get seafood in Oklahoma but I will try to find it next time. I know it's the best so maybe my next Paella will be even better!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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Yikes!!! Ouch!!! Not sure if I'd pay $21 pr bag either.The bags I get go for $12-$13 for a 2.2#/ 1 kilo bag which generally is enough for 2-3 paellas. Have you tried any Spanish markets in a nearby big city? I do sometimes have to make a pilgrimage into Boston to get hard to find paella ingredients like Jamon Serrano. Around here the Sur La Table cooking stores stock Bomba rice. Perhaps look for it in some high end cooking stores near you that sell paella pans.
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William Sonoma was the only place I found it at last time. No sur la table or any high end grocery stores and the Mediterranean place I get my 00 flour from doesn't carry it. Okc has a limited selection of that kind of stuff. But I think asking someone else to order it online and come eat would work for them and me.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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W-S seems to have stopped carrying it. I was lucky because when they stopped carrying it, a Sur la Table opened in the same mall and they still do carry it. I checked the W-S website and it is not shown on there. I think your BYOB policy is clever.
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This place carries just about anything.
http://kalustyans.com/catalog.asp?menucategory_id=247&category_id=101&currpage=2
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jfm0830 said:I have always used Arroz Bomba for my paellas. The cookbooks I have say you can use Arroz Sollana in a pinch if you can't find Arroz Bomba. It is said to be quite suitable, but Arroz Bomba is the best. Arroz Sollana absorbs 3 to 3.5X it's weight in liquid where Arroz Bomba absorbs 4.5 to 5X it's weight in liquid. I am rather excited by this paella because it is lamb, which I've only used once before, and uses a homemade broth, which should add to the flavor. I just need to decide on the wood chip type to use with the lamb.
Steve
Caledon, ON
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Thanks @Richard_Fl I have one of my guests willing to buy it if I cook it so problem solved, I will forward the link to him!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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