First Attempt At Paella

plandreth · January 2017

Always wanted to try this. Need to find a traditional Paella pan but the ole Calphalon worked great. Need more scallops next time. Used the recipe put of the magazine from the Egg Store I got last week with chicken thighs. I added shrimp and scallops. (safron must be made of gold) $21.00 for a tiny bottle! However it was outstanding.

Image: https://us.v-cdn.net/5017260/uploads/editor/fd/8g2akzdf6757.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/fc/1zb9bprzme0q.jpg

Mikeymise · January 2017

If you really enjoyed it, and plan on making it again, you should look into buying an ounce of saffron threads. About $60. Quality is way better than $$$upermarket types. A regular at our house is littleneck clams, chorizo and peas with saffron rice. At least twice a month. The ounce lasts a few years, and costs about a buck for each use.

plandreth · January 2017

I will def be making again. I also had chorizo but forgot about the peas. I will also use clams. Wanted to but couldnt find any here. Thanks for the advice on the safron.

fiver29 · January 2017

I bought this size pan on amazon and it fits the large including handles perfectly. It easily feeds 6-8 people. I saw a post where someone bought a bigger size and removed the handles. I wanted the handles and this one fits best.

https://www.amazon.com/gp/product/B00DL4YGZW/ref=oh_aui_detailpage_o05_s01?ie=UTF8&psc=1

This rice:

https://www.amazon.com/gp/product/B0046CERZ2/ref=oh_aui_detailpage_o05_s03?ie=UTF8&th=1

And this saffron. Only it pretty much goes bad within days after opening the tin. But it was reasonable. Next time I'll vaccum what I don't use.

https://www.amazon.com/gp/product/B004OKTBVQ/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

Grilltastic · January 2017

Did you cook direct or indirect. Looks like i ser the platesetter. Also did rice get crispy on bottom. Great cook, very impressive.

pgprescott · January 2017

I dig it! cheers! Looks great!

plandreth · January 2017

I cooked direct. That is what was let of the coals. (i did 2 pizzas indirect afterwards lol) I was so impressed. If I were to cook fried chicken, I know i could do it on the egg. I started out searing the chicken and they were frying. Had the coals at 500 degrees per the recipe to sear. The rice did not get crunchy. I stirred often and kept adding broth. It was perfect. I could not find the recommended rice so I used brown long grain.

Mikeymise · January 2017

Brown rice? You gotta try the Bomba rice. Worth the cost. A few times a year we do paella for friends using chicken thighs (bone in, skin on), chorizo, mussels, and shrimp. Fantastic combo.

plandreth · January 2017

I tried to find the Bomba rice as well as calasparra. No luck. A couple good links in this thread so next time will be ready!

fiver29 · January 2017

The pan makes a difference. As does the rice.

The pan is so thin it helps with the socarrat formation. Once I add all the liquid I stir once to incorporate. That's it. I have also found rotating the pan a couple times helps with creating an even socarrat for me as well.

This thread makes me want to make some paella real soon!!

Killit_and_Grillit · January 2017

I swear paella is like brisket, it's more of an art than a science. Looks like a great start.

lousubcap · January 2017

Great cook right there. Congrats.
BTW- here's an eggcellent paella recipe link:
http://www.nakedwhiz.com/paella/paella.htm FWIW-

clintmiller · January 2017

I buy the rice and chorizo on Amazon.

SciAggie · January 2017

A lot of good suggestions already. Rice matters. Use excellent broth/stock. Use good saffron (it's expensive but a little goes a long way.) The pan matters. Basically with this dish use the very best ingredients that you can find - they make or break the meal. Amazon is your friend. The Naked Whiz link has good information.

northGAcock · January 2017

I would so tear that up.

First Attempt At Paella

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