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First Paella

DMW
DMW Posts: 13,833
in EggHead Forum
So my sister-in-law who has lived in Spain for 25 years is visiting. When she was here a couple weeks ago she helped me pick out a pan from http://www.paellapans.com/

While she was visiting her dad in California, it arrived:

She is back here with us before she returns to Spain on Sunday. Tonight she gave me a lesson in Spanish paella.

We used @The Naked Whiz instructions on how to setup the egg, but she went with what she knew on what we used.

Not much dialog, but here's lots of pics.

Sauteing the rice:


Assembled:


Somewhat reduced and getting there:


Spanish salad:


Table set:


Main event:



My first serving...


The wine:



And did we get the so desired socarrat? 


I think so...


Wow, just wow! I can't take much credit at all for this. All I did was prep the egg and take notes and pictures. I only hope I can re-create this again when she isn't here.


They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    I NEED some of that! Wow!
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Awesome!!!!

    Little Rock, AR

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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Damn that looks so good I might be able to get my wife to try it and she doesn't do shellfish.  Nice collaborative family cook. Nicely Done!!!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Holy cow!!! This is awesome! You gotta at least get us details on the seasonings! Beautiful cook! 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • caliking
    caliking Posts: 18,989
    Home run,  sir. Looks like you nailed it first time out of the gates. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Legume
    Legume Posts: 15,339
    That looks great !
    Love you bro!
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  • lousubcap
    lousubcap Posts: 34,241
    Dang-That's  a great paella cook.  Okay-since I more or less follow TNW's process, please share where you went rogue as it definitely was a home-run.  Only have the LBGE but do have a 15.5 inch pan with vertical handles (thanks to @LittleSteven).  Love the cook but it is cook intensive unless you have more pearls to share.  Glad it was a big hit!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • buzd504
    buzd504 Posts: 3,858
    Well done!  I will be trying this at some point.
    NOLA
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  • bweekes
    bweekes Posts: 725
    That's looks spectacular. I really got to try this. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Monty77
    Monty77 Posts: 667
    Great presentation, looks like a stellar meal 
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • QingEsq
    QingEsq Posts: 241
    Gorgeous @DMW   Paella is one of my favorites.  Did you use the real Spanish bomba rice?
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • DMW
    DMW Posts: 13,833
    QingEsq said:
    Gorgeous @DMW   Paella is one of my favorites.  Did you use the real Spanish bomba rice?
    Yep, bomba rice my wife brought back from her visit to Spain last year.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DMW
    DMW Posts: 13,833

    lousubcap said:
    Dang-That's  a great paella cook.  Okay-since I more or less follow TNW's process, please share where you went rogue as it definitely was a home-run.  Only have the LBGE but do have a 15.5 inch pan with vertical handles (thanks to @LittleSteven).  Love the cook but it is cook intensive unless you have more pearls to share.  Glad it was a big hit!
    I'll try to document what was done differently tomorrow.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Wow!!! I hope you took notes because that socarrat kicks a$$.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Dobie
    Dobie Posts: 3,455
    Da bomb


    Jacksonville FL
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  • SGH
    SGH Posts: 28,891
    Brother D, that right there looks insane!! Simple awesome brother :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Good job, Dwayne!  That's the bomba.  I haven't made paella in a while, I'm motivated.
    ______________________________________________
    I love lamp..
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  • johnkitchens
    johnkitchens Posts: 5,234
    Great looking cook. I would love some of that! 

    Louisville, GA - 2 Large BGE's
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  • mgd_egg
    mgd_egg Posts: 476
    That's awesome!  I love how it's assembled in the pan. 
    Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
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  • DMW
    DMW Posts: 13,833
    @lousubcap - We followed TNW's setup instructions:
    http://www.nakedwhiz.com/paella/paella.htm

    However she prepped the broth, chicken, calamari, octopus, etc inside in a cast iron pan. This was added to the pallera once the rice was sautéed. She added the shell fish almost immediately after and we let everything all cook together, rotating occasionally to account for hot spots.

    Oh, and here's the rice and seasoning we used:

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Muy impresivo!  On the list here!  And I "need" to buy a paella pan now!
    It's a 302 thing . . .
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Looks fantastic! And, to have your s-i-l's help and experience must have been great. Did you eat directly from the paellapan in the traditional Spanish style?

    @Lousubcap, fwiw, while the prep can be time consuming, I've always thought the cook itself was relatively simple.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • johnmitchell
    johnmitchell Posts: 6,817
    That looks great... 100% on presentation and pics...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 34,241
    @DMW-thanks for the info.  Again, a great cook and pics.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • pescadorzih
    pescadorzih Posts: 926
    @DMW, killer paella there. I've got to put my paella pan to use. Great pics of cook.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • JohnInCarolina
    JohnInCarolina Posts: 32,941
    I'm drooling right now!  Damn that looks good!
    "I've made a note never to piss you two off." - Stike
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  • 20stone
    20stone Posts: 1,961
    @DMW that is a great looking cook.

    Three notes that might help as you keep making these (and you should)
    • Make fish stock if you can, and buy good fish stock if you can find it.  It really makes a seafood paella pop
    • If you need to make more, find a pan with vertical handles (http://www.amazon.com/All-Clad-05416-Stainless-Large-Paella/dp/B000MUS9D8)
    • Last, with seafood paella, I add the seafood at the very end.  Shrimp cooks FAST, and can be overcooked if you put it in before the rice is done, or almost done.  That is what makes chicken/sausage paella so much easier.  Those proteins hold up to being cooked for a long time, so you can toss them in and wait for the rice to get there. With seafood, the timing is tougher. 
    Again, very nicely done
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • northGAcock
    northGAcock Posts: 15,172
    Looks el greato!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • stemc33
    stemc33 Posts: 3,567
    Nice. What a learning experience. Lucky you
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Chubbs
    Chubbs Posts: 6,929
    That looks delicious. Perfection
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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