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DominicMagestic

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  • nm


  • Fideau

    Pasta Paella

    Used this stuff
    image

    Some missing ingredients so here is full list

    2 cans diced tomatoes
    2 large tomatoes
    2 large onions
    6 small peppers
    2 Tbsp chopped garlic
    pinch safron
    3 cups chicken stock
    1 cup frozen peas
    Chicken wings - previously cooked
    1 zucchini
    1 squash
    16 oz capellini
    Lime and parsley for garnish

    Toasted the safron then added stock - brought to a boil and reduced heat

    The sofrito - tomatoes along with juice, onions, garlic and peppers cooked till dry - started with the dome temp at 250, closed the bottom vent and cooked dome open stirring often
    image

    Added the zuke and squash a couple minutes before sofrito was done
    image

    Had a hot spot around 2 o'clock so turned the pan every couple minutes. Removed the sofrito to brown the pasta.

    Browning the pasta - have to keep stirring or the whole lot will burn. Paused for quick pic.
    image

    Once the pasta was browned, added the sofrito, 3 cups stock, 1 cup peas. A quick stir and then the chicken went on. Meanwhile the dome temp crept up to 400 with all the open dome cooking. Took about 8 minutes for the pasta to cook.
    image

    Garnished
    image

    Would normally go with seafood on this cook but used chicken for the eggsperiment.

    Muy bueno
    image
  • Re: LS makes some pies

    I thought you broke them off so the set up wouldn't be so tall  :D
  • Re: Don't overcook or mash my burgers

    nm

  • Fideuà

    Fideuà or Pasta Paella -Been meaning to do this for a while. Looked at 4-5 recipes and couldn't get eggcited about any of them so went in a traditional paella direction with the exception of putting the sofrito on the side and browning the pasta then moving forward.

    Used this stuff plus some frozen peas - stock made with shrimp peels and crab shells back left
    image

    The sofrito - A little EVOO and cooked at 350 dome until all liquid was gone (dome open bottom vent closed)
    1 can can diced tomatoes
    1 tomato
    3 cloves garlic crushed
    1/4 cup diced red bell
    1/2 onion chopped
    image

    Sofrito on the side while browning the pasta
    image

    Two cups seafood stock steeped with roasted safron, sofrito, pasta, shrimp, and crab in the pool
    image

    Everybody in the pool
    image

    Garnished and ready to serve
    image

    Unintentionally developed a pasta socarrat (crunchy pasta on the bottom)
    image

    The socarrat is mightyfine - will make sure there is some in future cooks
    image

    My first wife, bride, judge, critic, CFO, and traveling companion of 40 years and 364 days said "This is real tasty and you can do this again"
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