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Paella Mixta

Wanasmoke
Wanasmoke Posts: 388
in EggHead Forum
The egg is just a perfect vessel for paella!  Got a new 17" carbon steel pan that fits prefect on my large egg. Ordered up some authentic Bomba rice from Amazon and made a chicken, chorizo and shellfish paella. 


Used a homemade chicken stock and followed to most important rule....once you add the rice don't touch it!!  Let the socarrat build and added shellfish in at the end. 

Served with a shaved asparagus salad and flan for dessert. Paella party will be a common occurrence this summer!

Washed it all down with a mezcal cocktail....life is good!

LBGE in Elm Grove, WI
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Comments

  • InfectedDAS
    InfectedDAS Posts: 211
    Wow!
    That looks amazing!

    I'm guessing you did it with the lid open?
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  • UncleBilly
    UncleBilly Posts: 225
    Looks great!  Paella is something I'd never heard of until joining the forum - but it looks amazing and is something I want to try.
    XL  Central Ohio
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  • SciAggie
    SciAggie Posts: 6,481
    Paella is one of my favorite cooks. You knocked this one out of the park. Well done. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bluebird66
    bluebird66 Posts: 2,785
    I'm unworthy to see such a splendid meal!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Wanasmoke
    Wanasmoke Posts: 388
    InfectedDAS said:
    Wow!
    That looks amazing!

    I'm guessing you did it with the lid open?
    Yes @InfectedDAS  - lid was open and grill was raised. Pretty solid flames...made sure to have enough coals to keep the fire going strong throughout.  Start to finish it was about 40 min. 
    LBGE in Elm Grove, WI
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  • Little Steven
    Little Steven Posts: 28,817
    edited March 2017

    It looks excellent! Did you wilt the asparagus or just the citrus?

    Steve 

    Caledon, ON

     

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  • lousubcap
    lousubcap Posts: 33,796
    Great cook and result right there, across the board.  Nailed it.
    @InfectedDAS -  here's a great link to paella cooks:  http://www.nakedwhiz.com/paella/paella.htm 
    Also the remainder of the site has a wealth of ceramic cooking info.  FWIW-
    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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  • Sea2Ski
    Sea2Ski Posts: 4,088
    That looks utterly fantastic.   I have to try making Paella one day.  I just have not done it yet.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • pgprescott
    pgprescott Posts: 14,544
    World class my northern neighbor. Bravo! 
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  • bgebrent
    bgebrent Posts: 19,636
    A favorite here!  You nailed it brother.  Looks outstanding.
    Sandy Springs & Dawsonville Ga
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  • CtTOPGUN
    CtTOPGUN Posts: 612
     Looks fantastic! I never got to make Paella with my Dad. It was a "new" dish to him that he enjoyed at a local Mediteranian resaurant. I had given him a paella pan for Fathers Day last year with the hope to cook it together. Due to sports(his Grandchildren playing/me coaching) taking most of the weekends away it did not happen. Sadly we lost my Dad last October. But I will definately be remembering him when I use his paella pan to cook dinner for the Family. Thanks for the inspiration! If only mine can come out like that...
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • Wanasmoke
    Wanasmoke Posts: 388
    edited March 2017
    Little Steven said:

    It looks excellent! Did you wilt the asparagus or just the citrus?

    @Little Steven   I just put the citrus and the dressing on and tossed it maybe 30 min before serving.  Shaving the asparagus was the tedious part  :s
    LBGE in Elm Grove, WI
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  • bhedges1987
    bhedges1987 Posts: 3,201
    That is awesome! Great looking dish

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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