need recipe for egg paella..

Unknown · June 2008

hi guys,

I need some "recipe" advice for paella. Being spanish I know the basic concept, and I have always cooked it on a gas ring out in the open. Could someone give me some advice re: temps and timing and whether to use a plate setter or not for making one in the egg.

many thanks in advance

Mainegg · June 2008

This is the recipe I use when I do it and there is tons more info on this great site

http://www.nakedwhiz.com/paella/paella.htm Julie

Unknown · June 2008

That Whiz recipe looks great. We are thinking of doing a jambalaya (which I do know how to do) and a paella for an Egg cook-off ( a dry run for a possible Egg Fest in Middletown, DE next year.)

I only have a small right now and wonder what kind of pan to use? I am thinking the Small is too small for a meaningful size of paella.

I plan to get a small iron dutch oven for the jambalaya at home. (We probably would cook on a large or xl at the cook off. )

This "dry run" will be in September in the parking lot of the Dutch Country Market in Middletown --will post news of this as it happens.

bobbyb · June 2008

Heres an idea:

http://playingwithfireandsmoke.blogspot.com/2003/09/paella.html

lowercasebill · June 2008

also follow the link on tnw to paella pans dot come they have recipes as well

stike · June 2008

not sure the small will have the lump capacity you need. it's a high heat cook, maybe an hour of temps at 400 up to fully maxed-out.

i had three quarters full in the large (i knew it wasn't gonna be enough), and sure enough, i needed to add fuel.

RhumAndJerk · June 2008

I have been starting to Paella on the stove top up unitl the point where you would add the stock.
At that point I transfer it to my Large BGE. I place the pan directly on grill. I then add the stock and let the paella finsh for about 30 minutes or more depending on how the rice is cooking. I cook it at 325. I do not cover with foil either.

As far as a recipe goes, I am coming to understand that just you put in a paella what you happen to have at the time you make it. I also keep chirizo around at all times.

Hope this helps,
RhumAndJerk

Unknown · June 2008

Good point on the cook time.

Mr. Bloom, by the way, ate grilled kidneys (Ulysses)

need recipe for egg paella..

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