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Paella!
Comments
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HendersonTRKing said:You are The King!! El Rey de Paella!!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 -
pdevoy said:great cook brother!!!! PLEASE post the recipe.....
First, required reading. http://www.nakedwhiz.com/paella/paella.htm
Log on to Amazon. Order Spanish chorizo, Bomba or Calaspara rice, and some good saffron. Don’t be a pennypincher - get the good stuff.
Go pick up some chicken and make some good homemade chicken broth.
Get a paella pan. I think the Pata Negra pans from paellapans.com are worth the extra expense.
Ingredients for this cook:
Olive oil
1/2 package Spanish chorizo. Slice it up.
1/2 pound frozen shrimp cleaned
1/2 small onion chopped very fine.
1/4 to 1/3 cup canned crushed tomatoes. (When I can get good fresh tomatoes I prefer them, but otherwise I think canned tomatoes are better.
One head of garlic with the top cut off.
1tsp smoked paprika
1tsp+ salt (to taste)
pepper
1 1/2 cups rice
About 5 1/2 cups of chicken stock. Add a pinch of saffron and bring to a simmer on the stove. I don’t like adding cold stock to the cook.
For the cook:
Get everything ready before you start. Paella is really not difficult, but you can’t walk away from it.
Heat the pan. Add enough oil to lightly coat the bottom. Cook the chorizo a bit. It’s pre-cooked. You just want to release some of the flavors and color it a little bit.
Throw in the shrimp and cook it slightly. Remove the shrimp and sausage from the pan.
place the garlic cut side down in the center of the pan. Leave it there until the end. Add the onions and cook for a bit, then add the tomato. Cook until the tomato thickens and the color changes. Be sure not to burn it - add a bit of water to cool the pan if necessary.
Now add the rice and cook for a couple of minutes. You just want it to start to ansorb all the flavors in the pan.
Add the broth. Stir the rice and even it out in the pan. Don’t stir the rice after this point.
Adjust your fire to bring the rice to a boil, then let it drop to a simmer. This is easily accomplished with small pieces of wood when cooking with fire. If you are cooking on the egg just try to keep the heat moderate.
Let the rice cook. It will take about 20-30 minutes, just like on the stove.
When the rice starts to absorb the broth, spread the proteins back over the pan in an attractive manner. It will heat through as the rice cooks.
Check for the soccarat. Rub a fork along the bottom of the pan. If it feels smooth, keep cooking. If it feels “sticky” then you’re there.
Pull the paella and cover it with a towel for 5-10 minutes. Garnish with parsley and lemon wedges.
Enjoy!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 -
I love your threads, except on days when I’m cooking.
Or eating.
I feel like I either need to quit opening them or I need to spend more money and time. Lots more of both.Love you bro! -
After seeing your mastery of paella, I am gonna try it this year, not that I will every be at your skill level.LBGE, and just enough knowledge and gadgets to be dangerous .
Buford,Ga. -
@Legume Thanks friend. @Markarm4119 Just light a fire and start cooking. It’s not that bad. You’ll have fun...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 -
@SciAggie - that is a masterful condensation of the cook while keeping the essentials at the forefront. Great work.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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Great looking paella.
One note on the shrimp, if using fresh (or adding scallops or mussels, etc), I add tem at the very last minute (when the soccarat is ALMOST there), because it just needs a kiss. Chicken thighs and merguez do well with the long cook, but fishies can get hammered.
Such an awesome setup as well.(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 locationAustin, TX -
Your cook threads are like therapy. Almost soothing to read, and take in pics of a great cook.
We were just talking about you and your paella the other day, so your ears must have been buzzing#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking Thanks. I appreciate the remarks. I really like cooking the larger paellas because they are so social. Everyone standing around talking and laughing and drinking...
@20stone I agree with you. I have had instances in the larger paellas where it takes the shrimp longer to cook than I expected. So I started tossing them on the heat for a bit in the beginning just to cook them slightly. I sometimes cook them a bit too much - as you know they don't take long.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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