Paella on the XL

R2Egg2Q

Mrs R2 requested paella so I quickly gathered most of the ingredients to make the Naked Whiz / Norberto Judge Chicken & Sausage paella.
Got the XL fired up with the lump reducing ring and roasted the red bell peppers.


Pulled the roasted peppers off and threw some chicken thighs on raised direct. Scrambled around toasting the saffron, heated up the chicken broth, and infused the broth with the saffron. Forgot to take pics of these steps.

Put the 18" pata negra paella pan on at about 350 degrees. Sauteed the garlic and green beans:
Sauteed the sofrito (forgetting to take pics again). Added the rice (arborio - turned out I was out of bomba :( ), chicken broth, artichoke hearts, green beans, roasted peppers, chicken, linguica (no spanish chorizo on hand), garlic, and garbanzo beans.
About 30 minutes later it was looking ready:
Placed on the patio table and served!
Thanks for looking!

The Naked Whiz

Sweet!

TTC

Wow. Impressive.

cazzy

Bravo. =D>

lousubcap

Most eggcellent audible-way to pull it together in likely record time.  Looks great-and tasted even better I'm sure.

Legume

that looks fantastic - and love that beer!

Richard Fl

Luv paella on the BGE, IMHO opinion actually better the next day, but it usually never lasts that long.

When I am looking for ideas I use this list as a guide.

Rice, Paella, Party, Richard Fl

This recipe is to be rev iewed the next time I cook paella.

INGREDIENTS:

Crabs

Shrimp

Clams

Calamari, Squids

Scallops

Fish, Cod, Other

Drumettes, Chicken

Chorizo

Asparagus

Peppadew Red Peppers

Peas

Artichoke Hearts

Onions

Bell Peppers, Red, Yellow

Capers

Black Olives

Rice

Saffron

Dessert:

Tres Leches Cake

Flan

Recipe Type: Main Dish, Poultry, Seafood

Tips

Peppadew is the brand name of sweet piquanté peppers (a breed of Capsicum baccatum) grown in the Limpopo province of South Africa.

Source

Source: BGE Forum, Richard Fl, 2012/04/05

jonnymack

Random question, can you close the egg with that pan?  I'm assuming so but it looks tight.  Also, what is the advantage of the lump reducing ring?  I've never heard of this until now.

Paella looks amazing.  Very jealous.

Mattman3969

Nice job!!! You are gonna make me have to get the paella pan out.

Eggcelsior

Nice beer

pgprescott

Beautiful cook!

henapple

Sweet. .. =D>

Cookinbob

jonnymack said:

Random question, can you close the egg with that pan?  I'm assuming so but it looks tight.  Also, what is the advantage of the lump reducing ring?  I've never heard of this until now.

Paella looks amazing.  Very jealous.

I have an XL egg and an 18" paella pan, and yes you can close the lid.  the 18" pan was the reason I bought the XL. I also have the lump reducing ring.  You can easily put 10 lbs of lump in the XL.  For a smaller cook it does cut down on the lump burned, and for something like Paella, it keeps the fire from getting too big.  I always use mine when I make Paella.

Dyal_SC

Nice!! That's a great recipe. Your pix are awesome. B-) Now I am craving paella.

SGH

Not only does it look excellent, it looks like a work of art!! Outstanding job my friend. This one earns the SGH seal of approval! Phenomenal looking! =D>

Thatgrimguy

I've got to try this. looks fantastic. Never had a Paella

R2Egg2Q

 

The Naked Whiz said:

 

Sweet!

Thanks for sharing the recipe on your site. Its a family favorite here!

R2Egg2Q

 

jonnymack said:

 

Random question, can you close the egg with that pan?  I'm assuming so but it looks tight.  Also, what is the advantage of the lump reducing ring?  I've never heard of this until now.

Paella looks amazing.  Very jealous.

Yes, there is enough clearance for my pan (it measures 22 3/4" from handle to handle).
Cookinbob pointed out some reasons for using a lump reducing ring. I would add that it helps to keep the lump from spreading out beyond the diameter of the pan and cooking my arm. I wouldn't say it is mandatory as you can carefully pile the lump under the center of the pan but it does make this easier.

R2Egg2Q

 

Thatgrimguy said:

 

I've got to try this. looks fantastic. Never had a Paella

I definitely recommend that you do give it a try. I would imagine you have access to local seafood that would be great on a seafood paella.

Thanks all for the compliments!

SGH

@R2Egg2Q‌
I have never made one myself. Seeing yours has inspired me to do so now. That looks insane!

R2Egg2Q

@SGH - Thanks! It's a fair amount of work but I'm sure you'd be up to it. In case you need the recipe here it is: http://www.nakedwhiz.com/paella/paella.htm

I do vary a little on the cooking method (like roasting the bell peppers on the lump and bagging them in a ziploc bag for easier removal of the skin) but I'm usually pretty true to the recipe ingredients.

SGH

@R2Egg2Q‌
Thanks for the link. I booked marked it as well as this post for reference. That did look great brother. No question of it.

Richard Fl

jonnymack said:

Random question, can you close the egg with that pan?  I'm assuming so but it looks tight.  Also, what is the advantage of the lump reducing ring?  I've never heard of this until now.

Paella looks amazing.  Very jealous.

I cooked on an XLRG with a 24" pan a few years back at a mini fest.  The handles hung out over the edge and the top closed to within 1" of full close.  Worked great.

johnmitchell

Now that looks Awesome, and great colors, pleasing to the eye and I am sure the taste buds..Well done.

=D> ^:)^

jonnymack

Awesome, thanks for the info guys.  I have a large so I would need to scale down my paella pan needs if possible.  Would love to try it though.  Lump reducing ring now makes sense.  24 hours has done nothing to dull the jealousy over that paella.  

GeorgeS

Holly crap that looks good!