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Paella!

SciAggieSciAggie Posts: 3,564
edited February 4 in EggHead Forum
I’ve been itching for paella. I whipped up a simple paella with Spanish chorizo and some frozen shrimp. 
Getting the hearth ready. 

I’ve got everything cut up.

Cook the protein.


Next I cooked the soffrito. Then added the rice and stock (with saffron).

Now you just have to let things get happy. 


Check for the soccarat and pull the paella when it’s ready. 

Cover with a towel for 5-10minutes. Then garnish and serve. 


This did not disappoint. Cheers! Life is good my friends. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • JohnnyTarheelJohnnyTarheel Posts: 5,138
    I still hate you...  looks great!!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • SciAggieSciAggie Posts: 3,564
    @JohnnyTarheel Lol, thanks. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • epcotisbestepcotisbest Posts: 1,942
    Wow, that looks amazing. Way above my skill level.
  • CPARKTXCPARKTX Posts: 1,858
    Man that looks good. And you have such an awesome outdoor setup
    LBGE & SBGE.  Central Texas.  
  • lousubcaplousubcap Posts: 16,770
    Always a winner.  Congrats on nailing your signature dish.  Dang-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Mattman3969Mattman3969 Posts: 8,047
    You sir are my backyard cook hero!!   That paella looks off the freakin charts.   Way cool coming on the hearth.  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JohnInCarolinaJohnInCarolina Posts: 11,563
    “simple paella” is an oxymoron if I ever saw one.  Next time I’m in Texas, I’m definitely coming to visit man!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • johnnypjohnnyp Posts: 2,902
    Slammin 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • YEMTreyYEMTrey Posts: 5,667
    Fantastic.  I could totally go for some of that.  Okay a LOT of that!
    Cheers, and continue to enjoy that awesome space you have.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • SciAggieSciAggie Posts: 3,564
    @Mattman3969 Believe it or not, I think it’s easier to control the cook with a wood fire. The secret is to use small pieces of wood. They flame quickly and then die off - you have to tend the fire but you have good control. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SciAggieSciAggie Posts: 3,564
    @JohnInCarolina You are welcome any time. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • northGAcocknorthGAcock Posts: 10,017
    You are killin me

     
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • SciAggieSciAggie Posts: 3,564
    @northGAcock Thank you sir. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • DobieDobie Posts: 2,366
    Not playing well with others in Jacksonville FL
  • SciAggieSciAggie Posts: 3,564
    @Dobie Thank you kindly. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • bgebrentbgebrent Posts: 16,468
    You my friend are the master.  I've made paella maybe 10 times, I only want to eat yours.  Invites welcomed.
    Sandy Springs & Dawsonville Ga
  • SciAggieSciAggie Posts: 3,564
    @bgebrent You are welcome at my table any time. Thanks for the kind words. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • YukonRonYukonRon Posts: 12,238
    Your cooks, should be on National Geographic, especially the editions that will focus on the wonders of the world.
    Beautiful cook, in a fabulous kitchen space by one of the absolute best on the forum.
    Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SciAggieSciAggie Posts: 3,564
    @YukonRon My friend, I don’t know what to say. Thank you for the kind words. I just have a lot of fun playing with fire and cooking. I hope to get to cook for you some day. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • FockerFocker Posts: 8,268
    OutFockingstanding sir.
    That last pic...
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • StillH2OEggerStillH2OEgger Posts: 1,909
    Goodness gracious, that looks terrific! Really great work.
    Stillwater, MN
  • bluebird66bluebird66 Posts: 2,031
    Beautiful!!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • EoinEoin Posts: 1,522
    Looks amazing.
  • NPHuskerFLNPHuskerFL Posts: 16,939
    :plus_one:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • SaltySamSaltySam Posts: 578
    Killer!

    LBGE since June 2012

    Omaha, NE

  • What is the date for Paella Camp in Texas this year? 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • pdevoypdevoy Posts: 19
    great cook brother!!!! PLEASE post the recipe..... 
  • ThatgrimguyThatgrimguy Posts: 3,830
    edited February 4
    I've never eaten a Paella. Need to get on this! Yours looks amazing.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • You are The King!!  El Rey de Paella!!
    It's a 302 thing . . .
  • SciAggieSciAggie Posts: 3,564
    I've never eaten a Paella. Need to get on this! Yours looks amazing.
    That is a problem that needs to be fixed my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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