Ken Hess' Paella with a Dizzy Twist!

The Virginian

Last night my daughter Allison and I headed over to Chris Capell's house to check out progress on the rebuild (the roof is up!) and cook a little in the great outdoors. [p]Pulled Ken Hess' recipe for Pealla from the BGE site, added some mussels for looks, and substituted Dizzypig Jamaican Firewalk for the chicken spicing (frankly I was too lazy to find all the ingredients). Fantastic! This is a great recipe for the Egg made easier and just as good (maybe better) with a little dizzy rub. Thanks Ken and Chris! Oh, and I also used Arborio rice instead of regular, and I thnk that added a little something all on its own. [p]Chris made some killer brisket soup, he will have to put up that recipe at some point. [p]Brett

The Naked Whiz

The Virginian,
Amen! Paella is a really fun dish to make for a group. It's on the menu tonight for our guests who were the contractor and interior designer who helped us remodel our house. A ceramic charcoal cooker is the perfect way to make paella since its origins are from long ago when it was cooked over wood fires. For even more fun, make it a Spanish night with sangria, gazpacho, tapas and a Spanish flan for dessert![p]TNW

Hoss's BBQ

The Virginian,
Great to hear the recipie work. We have used arborio before at work along with caraloni rice and a few other types. Short grain rice is generally the best. Jamaican Firewalk sounds great also. Chris and I discussed which rub to use yet we were not sure so I did not add a Dizzy Pig rub to the recipe. Glad to hear it turned out for you Brett. Hoss PS any pics?