Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Yesterday's step by step Paella (Picture heavy)

BenCourBenCour Posts: 62
edited 4:50AM in EggHead Forum
I decided to do my first outdoor paella yesterday on the Large, so here is a summary :

The prep !

Saute the chicken

Then the pork

Then the ham and Chorizo,

Now some shallots, ognions, garlic and hot peper

A nice cold Blonde D'Achouffe to help me get through this B)

Browning the rice

Gradually adding the chicken/saffron broth

Scallops and shrimps, waiting for their turn

The rice is almost ready

Adding back the meat

Then the scallops and shrimps

Et voila !


  • That looks fantastic. I should really give that a try one of these days.
  • roosterrooster Posts: 252
    nice!!!! Pics and food. I like your pan, where did you get it. What size.
  • Now that looks like it would have won a throwdown.
  • Hello Rooster,

    The pan is 15.5 inches wide. I can tell you where I got it but I don't think it will help much ;), it's called Depres Laporte, a shop here in Laval, a suburb of Montreal. Here is the site

  • Thank you crimsongator,

    Not only did it look good but it was also tasting eggcellent B)

  • BeliBeli Posts: 10,751
    Now...........that is a great looking paella my friend......where did you get the paella dish with the vertical handles??
  • Beautiful job, a real tutorial on how to do paella.

    It's obvious this is only your first outside paella. Efficient and well-organized.

    All I need now is a source to buy oignons stateside... ;)

    Two questions:

    (1) What functional benefit is there to using the adjustable rig for this cook?

    (2) Re the pan...are you satisfied with the 15.5 pan, and is this measurement taken from the outside of the handles, or did you need to bend the handles up to make the pan fit?

    Thanks for the post. Nice work!
  • Hello Charleston Dave,

    For the oignons, I can always try to ship you some ;)

    To answer your questions,

    The pan is kind of thin so I was trying to be a bit further from the fire to prevent sticking. I'm not sure if it helped. For sure you can do without it.

    Yes the 15.5 is taken from the outside, the handles were already like that so I didn't have to modify anything.

  • magnificent!
  • Hello Beli,

    For the paella dish, just look a few post above. Right under Rooster's post.


  • GrumpsGrumps Posts: 182
    Beautiful paella! Thanks for the post.
  • rsmdalersmdale Posts: 2,472
    Nice paella,one of my favorite dishes to do on the egg.Good job on the cook and great pics.


  • HossHoss Posts: 14,600
    WOW!YUMMEE lookin eats! ;)
Sign In or Register to comment.
Click here for Forum Use Guidelines.