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After the dry aged rib eye and lobster Saturday night, the GFU declared that we couldn't cook anything fattening ever again.  To ease her back into the fold, I limbered up the paella pan again and did the chicken paella from the Naked Whiz site.  So good!!!  The only issue is that I took all the seasoning off the bottom of the pan scraping the socarat.


Santa Paula, CA


  • R2Egg2QR2Egg2Q Posts: 1,656
    Looks great! That paella recipe is one of my favorites.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • calikingcaliking Posts: 9,270
    Nicely done. Makes me want to dust off the paella pan and get to work.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • rtt121rtt121 Posts: 653
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Dyal_SCDyal_SC Posts: 4,546
    Looks fantastic! A paella pan is on my list of accessories to purchase.
  • clintmillerclintmiller Posts: 135
    edited February 2014
    Just got a paella pan last Saturday, and today I ordered some Bomba rice and Spanish chorizo from Amazon. I'm going to try my first paella next weekend. Should also be a good excuse to make sangria.
  • lousubcaplousubcap Posts: 13,080
    Great looking cook-you can always season the pan. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • tksmoketksmoke Posts: 775
    @lousubcap - Thanks. I'm planning on re-seasoning the pan the next time I fire up the egg (probably manana). Leftover Paella tonight for sure!! Can't wait.
    Santa Paula, CA
  • Nature BoyNature Boy Posts: 8,415
    tksmoke….looks awsome! And even though you lost some seasoning, you got the magic socarat!

    Wanted to throw this out there…I have a bamboo spatula that works great for scraping without damaging the seasoning.

    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • tksmoketksmoke Posts: 775
    Thanks Chris - I'll see if I can find something like that so it isn't necessary to be re-seasoning the paella pan.  It could also have been that my original seasoning had been decreased by the previous paella cook.  I had just coated it with olive oil afterwards.  I'll give it a healthy seasoning this time, and see how that works.
    Santa Paula, CA
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