Seafood Paella

Wanasmoke

Been a while since last post. Not sure why... Thought I'd break in my paella pan tonight. Easier than I thought- made sure all items were prepped and ready. I was doing a clean burn on the egg so just let it settle back down to about 400 direct. Chorizo, shrimp, mussels with roasted red peppers and peas. Chicken and seafood stock base. Turned out great- I would use a homemade stock to take it to the next level but this was solid.  

SciAggie

That looks great. Paella is one of my favorite cooks. 

lousubcap

Nailed it for sure.  Great result.  Congrats.

pgprescott

Wow! 

PASmoke

Wow....That looks great! Nice job.....

Mattman3969

Very nice

Star_TrEGG

@Wanasmoke That looks amazing!  I need to break in my paella pan as well.  What specific rice did you use for your paella?

Battleborn

That looks great. My next adventure is going to be paella

bgebrent

Very nice brother!

CPARKTX

Nicely done

northGAcock

That is one beautiful dish. I am certain that must have been a joy to consume.

Wanasmoke

Star_TrEGG said:

@Wanasmoke That looks amazing!  I need to break in my paella pan as well.  What specific rice did you use for your paella?

I used an arborio style Italian rice that you would use for risotto. I think people recommend a Spanish rice called Bomba if you can get it. Seemed to work well though.

lousubcap

Here's a great paella primer link, FYI-
http://www.nakedwhiz.com/paella/paella.htm  It addresses the various rice that you can use.  And as mentioned by @Wanasmoke - arborio is the easiest to find in most grocery stores.  I have to really put in some serious effort to get Bomba.  Regardless, it is a great cook and banquet-as long as you burp the BGE whenever you feel the need to open it during the tail-end of the cook.

Star_TrEGG

@Wanasmoke Thanks for the tip on using arborio rice for my paella.  I'll see how it compares to Bomba whenever I can get my hands on it.  Also thanks @lousubcap for the nakedwhiz link for paella.  It will definitely come in handy!