paella help

Johann,

I have followed the Naked Whiz chicken recipe several times and all have been fantastic. It calls for 3 and a half cups of stock to 1 and half cups of rice. Here is the link to the recipe itself:

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

You should definitely raise the grid for a paella cook. I use fire bricks to raise up the grid with no problems.

Tom

Here is one I like.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=715388&catid=1

Scallops, Rice, Paella, Richard Fl.

I have been cooking this dish and variations for over 20 years, but this is the first time on the BGE. Will do more for sure. This was prompted by the BGE Aug '09 throwdown where the ingredients were scallops, pistachios, cumin and rice. Like to use chicken drumettes also.




INGREDIENTS:
Step 1
3 3 1/2 Ozs Pkg Spanish Chorizo, Sliced thin on diagonal
1 Large Onion, Diced or Sliced thin then in half, your choice
4-5 Ozs Pickled hot red peppers, diced medium, Peppadew style
1 Tsp Cumin
4 Ozs Pistachios
1-2 Tbs Spanish Saffron
Olive oil to sauté
Step 2
2 Cups Aborio/Valencia rice
Step 3
10 Ozs Can Clam Juice
8 Ozs White Wine, Chardonnay
22 Ozs Chicken Stock
Step 4
6-8 Ozs Frozen Green Peas
6-8 Ozs Conch, Pounded to tenderize and then sliced into thin 2 inch pieces
Step 5
Red Bell Pepper, Top for center, Slices layed on top
12-15 Pieces Fresh Asparagus
Step 6
12-15 Fresh Little Neck Clams
12-15 Fresh Mussels, regular or New Zealand Green Lips
12-15 Shrimp, 16-20 count, may be peeled or not
8-10 Shrimp, 16-20 count, Heads on for presentation, use bamboo skewers to keep from curling.
Equiptment:
16 Inch Paella Pan




Procedure:
Step 1
1 Bring BGE up to 350°F and using a spider in high position, placed the paella pan on spider and poured in 2-3 ozs EVOO to sauté onion and chorizo. Little cherry wood chips for flavor.
Step 2
1 After the onions are translucent add the rice and get coated with oil and drippings from chorizo.
Step 3
1 Add liquid and saffron and bring to a boil.
Step 4
1 Add peas and conch.
Step 5
1 After 15 minutes cooking, add the asparagus and bell pepper.
Step 6
1 20-22 minutes of cooking add the seafood, turning the mussels and clams so when they open the hinge is at the bottom for presentation. When the seafood is done about 10-12 minutes and the liquid is gone, remove and let rest for 10-15 minutes. If the liquid is not gone and the shrimp are done, remove them.
Step 7
1 Enjoy, Served with some Sterling Chardonnay.


Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Richard Fl, Throwdown #2, 2009/08/27

Not so much more heat from the dome as less heat on the bottom of the pan so the rice doesn't cook too fast. You could try plate setter plus BGE legs or a trivet.

This is my step by step guide!

I won't be much help on paella in the Egg-haven't tried it yet. But I will tell you that in my opinion paella is better over flame than baked, so I'd try it with an open lid, direct heat. Some of the best part of paella is the burnt carmelization on the bottom, and it's harder to get that In an oven versus over flame. The best one I've made was improvised over a small, backyard fire pit. The great suggestion above is getting the saffron in the broth to disperse the flavor more easily. And you can keep it very simple on ingredients-onions, garlic, chicken, chorizo, try shrimp or other seafood, peas, piquillo peppers-no reason getting too complicated.