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Paella!

SciAggie
SciAggie Posts: 6,481
edited February 2018 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. 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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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    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"
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  • SciAggie
    SciAggie Posts: 6,481
    @JohnnyTarheel Lol, thanks. 
    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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  • epcotisbest
    epcotisbest Posts: 2,176
    Wow, that looks amazing. Way above my skill level.
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  • CPARKTX
    CPARKTX Posts: 2,095
    Man that looks good. And you have such an awesome outdoor setup
    LBGE & SBGE.  Central Texas.  
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  • lousubcap
    lousubcap Posts: 34,354
    Always a winner.  Congrats on nailing your signature dish.  Dang-
    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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  • Mattman3969
    Mattman3969 Posts: 10,458
    You sir are my backyard cook hero!!   That paella looks off the freakin charts.   Way cool coming on the hearth.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JohnInCarolina
    JohnInCarolina Posts: 33,135
    “simple paella” is an oxymoron if I ever saw one.  Next time I’m in Texas, I’m definitely coming to visit man!
    "I've made a note never to piss you two off." - Stike
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  • johnnyp
    johnnyp Posts: 3,932
    Slammin 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • YEMTrey
    YEMTrey Posts: 6,835
    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
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  • SciAggie
    SciAggie Posts: 6,481
    @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. 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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  • SciAggie
    SciAggie Posts: 6,481
    @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. 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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  • northGAcock
    northGAcock Posts: 15,172
    You are killin me

     
    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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  • SciAggie
    SciAggie Posts: 6,481
    @northGAcock Thank you sir. 
    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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  • Dobie
    Dobie Posts: 3,455
    Jacksonville FL
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  • SciAggie
    SciAggie Posts: 6,481
    @Dobie Thank you kindly. 
    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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  • bgebrent
    bgebrent Posts: 19,636
    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
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  • SciAggie
    SciAggie Posts: 6,481
    @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. 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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  • YukonRon
    YukonRon Posts: 17,125
    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
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  • SciAggie
    SciAggie Posts: 6,481
    @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. 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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  • Focker
    Focker Posts: 8,364
    OutFockingstanding sir.
    That last pic...
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • StillH2OEgger
    StillH2OEgger Posts: 3,854
    Goodness gracious, that looks terrific! Really great work.
    Stillwater, MN
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  • bluebird66
    bluebird66 Posts: 2,807
    Beautiful!!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Eoin
    Eoin Posts: 4,304
    Looks amazing.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    :plus_one:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SaltySam
    SaltySam Posts: 887
    Killer!

    LBGE since June 2012

    Omaha, NE

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    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

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  • pdevoy
    pdevoy Posts: 25
    great cook brother!!!! PLEASE post the recipe..... 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited February 2018
    I've never eaten a Paella. Need to get on this! Yours looks amazing.
    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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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    You are The King!!  El Rey de Paella!!
    It's a 302 thing . . .
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  • SciAggie
    SciAggie Posts: 6,481
    Thatgrimguy said:
    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. 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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