Paella for two, once again cooking in the rain

Cookinbob

Due to travel, weather, and various commitments, I have not been egging nearly as much as I would like lately.  Wife is away this weekend and I decided to do a small batch of paella using some odds and ends from the freezer.  My Paella pans are pretty big (14 and 18") so I decided to use a cast iron skillet for this cook.  Chorizo, shrimp, and chicken wings for the protein.  My son decided to hang with me for the afternoon, so it was a joint effort.  The forecast was crap, but the sun was shining at 6:00 so we fired up the egg.  By the time it was up to temp, we had rain and wind, then thunder and hail!  Can't we have one good day on a weekend?

Anyways, the cook was a success, but I did not develop a soccarat, probably because of the heating characteristics of CI versus the steel pan. 

Mattman3969

Soccarat or not that looks excellent, I would eat that with no problem!!

Richard Fl

Great paella.  Wonder if the CI thickness had to do with no soccarat.  My thin paella pan gives a great one, BUT my Copco paella pan does not and it is porcelin over iron.

http://www.designaddict.com/design_addict/forums/index.cfm/fuseaction/thread_show_one/thread_id/15921/

Cookinbob

I think the steel paella pan gets hotter faster and makes the soccarat "happen". Maybe I need a 3rd paella pan at 10-12"

Griffin

Sorry to hear about your weather problems. Why don't you ship some of that down to Texas? We could use the rain. Hang in there and hopefully you will get some nice weather this weekend. Paella looks great even if you didn't get the soccrat you were looking for.

KiterTodd

Great pics, thanks for sharing!
I don't have a paella pan, had wanted to make it...and forgot all about the nice cast iron pans that I do have.  So I'm looking forward to trying it in one of those.   If I get addicted, I'll consider buying the proper pan... 

lousubcap

Great adaptation regardless of soccarat.  Looks most eggcellent.