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Paella for Good Friday

SciAggie
SciAggie Posts: 6,481
in EggHead Forum

A little late posting but when I go visit the in-laws I am basically off the grid. I made seafood paella for the family for Good Friday. It has become an annual thing. It’s a smaller crowd than Thanksgiving so I use the 22” inch pan. The paella was shrimp, cod, and mussels. I used seafood broth and Bomba rice, smoked paprika, onion, grated tomato, S&P, and good saffron. I’m always amazed how good paella tastes with such simple seasonings.

228A9083-B213-4EEF-A4C6-7D4615284D0B.jpeg

Cooking the soffrito.

5E48A833-8FA4-4033-B90D-CE5FEEB8EB79.jpeg

Rice and broth (and saffron) go in.

13CE83BE-6FE8-4B9E-BB4A-71EDA321F517.jpeg

After about 10 minutes I add the fish and shrimp.

52F95748-7C09-4D91-B962-3F3BA5E3CAA0.jpeg

When it gets close to done I add the mussels. Then it’s just a matter of waiting for the rice to toast on the bottom.

71FA9FCB-20A9-40A6-854D-5060951EF03C.jpeg

This is after a 10 minute rest under a towel and added garnish.

5A7F01A7-9EAC-4B3F-AA1D-BA5061700F34.jpeg

This paella turned out really well and the crowd enjoyed it. Thanks for looking y’all.

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

  • WeberWho
    WeberWho Posts: 11,527

    I can see why it became an annual thing. That looks fantastic

    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • bgebrent
    bgebrent Posts: 19,636

    I love Paella. Beautiful cook and presentation. The lemon garnish is cool.

    Sandy Springs & Dawsonville Ga
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  • JohnInCarolina
    JohnInCarolina Posts: 34,735

    Saw the title and the poster, clicked on the thread.... did not disappoint. Looks great!

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,791

    I knew what I was gonna find when I opened this given @SciAggie and paella. Another great cook and presentation. Screen eater right there! Congrats.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • caliking
    caliking Posts: 19,780
    edited April 2019

    That... is beautiful. It seems like its been a while since you posted a paella cook. Thanks for showing us again how it should be be done.

    And your spectators better know you mean business when you show up with your own, custom fabbed, paella cooker/table !!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BGEChicago
    BGEChicago Posts: 575

    Love Paella... I tried cooking it myself many times, it was OK at best and never looked that good. Nice cook my friend.

    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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  • SciAggie
    SciAggie Posts: 6,481

    Thanks y’all. I really enjoy cooking paella over a wood fire. You can really control the heat and it’s just - 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
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  • YEMTrey
    YEMTrey Posts: 6,835

    Looking good!

    tiger-16-chip-reax.gif


    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Botch
    Botch Posts: 17,371
    edited April 2019

    There's been some activity on the tube about Easter Island recently, and your lemons, and the mussels, remind me of the stone heads!

    Sadly I've only had paella once in my life, and its not a practical dish to cook when you live alone; I absolutely loved it when I did have it (somewhere in Jersey, ~1985). I need to live differently, somehow.

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912

    Always impressive.

    Snellville, GA


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  • Mattman3969
    Mattman3969 Posts: 10,458

    I opened this thinkin Aggie done gine and done it again. I read it and I was correct.

    Nice cook @sciaggie You need to visit us more often. I miss your cooks


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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481

    @Mattman3969 I’ve been lurking. The weather so far this year has been lousy for involved outdoor cooks. I’m cooking a lot as always - just nothing out of the ordinary. I’m anxious to cook a few things and post more soon.

    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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  • Carolina Q
    Carolina Q Posts: 14,831

    I have never had paella, ever. Bought a paella pan at least 5-6 years ago because of the cooks I saw on this forum (actually, the old one) and I STILL have never tried it! Don't know why, but the cook intimidates me - always has. One of these days...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • CigarCityEgger
    CigarCityEgger Posts: 2,109

    Beautiful cool as always, bet it was delicious

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  • johnnyp
    johnnyp Posts: 3,932

    Very nicely done

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896

    That looks phenomenal. I can see why it has become a tradition.

    Stillwater, MN
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343

    Awesome.

    Little Rock, AR

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  • Dobie
    Dobie Posts: 3,458

    Mouth watering

    Jacksonville FL
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013

    Way to go, SciAggie, it looks awesome.

    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Photo Egg
    Photo Egg Posts: 12,137

    Yea...what @caliking said!

    Mouth watering good just looking at the pictures.

    Thank you,
    Darian

    Galveston Texas
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  • MotownVol
    MotownVol Posts: 1,072

    Absolutely great looking cook.

    Morristown TN, LBGE and Mini-Max.
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  • NorthPilot06
    NorthPilot06 Posts: 1,179

    Certainly looks like a Great Friday if you ask me ;)

    DFW - 1 LGBE & Happy to Adopt More...
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  • CPARKTX
    CPARKTX Posts: 2,095

    Nicely done and nice write-up, thanks. I need a better paella pan, I have pan-envy.

    LBGE & SBGE.  Central Texas.  
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  • smbishop
    smbishop Posts: 3,061

    Love seeing your posts. Time to get that pan hanging out in the garage and give Paella a try again! Love the open pit fire!

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • pgprescott
    pgprescott Posts: 14,544

    Yeah @YEMTrey beat me to it. I thought Tiger had a good week but man you are a true champion in your own right. I’m in awe.

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  • SonVolt
    SonVolt Posts: 3,316

    Got a link to that pan?

    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • SciAggie
    SciAggie Posts: 6,481

    The Pata Negra pans are better in my opinion if you are cooking over wood and maybe subjecting the pan to higher or uneven heat. I’ve found them worth the expense.

    https://www.paellapans.com/22-inch-Pata-Negra-Paella-Pan-p/pn-22.htm


    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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  • SonVolt
    SonVolt Posts: 3,316
    https://eggheadforum.com/discussion/comment/2426792#Comment_2426792

    Is the Pata Negra pan as thick a gauge as a typical carbon steel pan, or is it on thinner/flimsier side with rolled edges like most paella pans?

    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • YukonRon
    YukonRon Posts: 17,261

    Without a doubt, one of the greatest posts, ever. This IS how it is done, and should be done, a true master of this art form called paella.

    @SciAggie makes it look simple, and this cook is anything but.

    If I could cook like that I would never set foot in a lab again.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    edited April 2019
    https://eggheadforum.com/discussion/comment/2427327#Comment_2427327

    They are sturdy. Not as thick as my deBuyer CS skillet, but I wouldn’t want it to be at 22”. They are certainly not flimsy.

    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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