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First Paella...just ok for me..

MakoBBQMakoBBQ Posts: 230
edited 3:04AM in EggHead Forum
Did my first Paella today on the Egg. To me it was just ok. Is it the safron? It was fun making it and it looks good but it just needed something. Any ideas?








At the table with a Draft Yuengling



  • BobSBobS Posts: 2,485
    It looks wonderful! Killer scallops!
  • rsmdalersmdale Posts: 2,472
    What about it did you not like? This is my version,I do smoke the peppers for the sofrito.


  • cookn bikercookn biker Posts: 13,407
    You've done better than me. I got hte pan and have yet to make this. Was the flavor flat or what? Looks like you layered the flavors nicely. Did you s/p it? Squeeze of lemon? Looks great!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • MakoBBQMakoBBQ Posts: 230
    Yours looks great. To me, mine just did not have good flavor. Do you put any other spices not listed in a traditional recipe?
  • MakoBBQMakoBBQ Posts: 230
    Funny, I got my pan last December and just getting to it. Yeah, it just seemed flat to me. I dont know, I'm thinking I just don't like the safron.
  • rsmdalersmdale Posts: 2,472
    What type of saffron did you use and how much?The only other spice I do add is a good smoked paprika(spanish).


  • reelgemreelgem Posts: 4,256
    Wow!! Fantastic!!!!!
  • MakoBBQMakoBBQ Posts: 230
    The brand is Al-Jucar. The recipe i used called for 1 tsp of threads. I crushed them then infused them into 5 cups of hot chicken broth.
  • FidelFidel Posts: 10,172
    Certainly looks good to me.

    I don't see any sausage in yours. The chorizo normally adds a good bit of flavor and spice to the paella.

    I made one yesterday that was sorely underseasoned - needed salt and probably a little pepper. That is the one thing I find puzzling about paella, it is hard to really taste test and season as you go.
  • MakoBBQMakoBBQ Posts: 230
    I did have some chorizo in it, I just forgot about it (and the green beans and peas) when i took the pic of the raws.

    My wife and and 15 year old daughter liked it alot. And they would be the first to tell me if something was wrong lol.
  • MakoBBQ,

    Looks good from right here! Saffron steeped in hot milk maybe?



    Caledon, ON


  • Im sorry but it may need some'en but it looks GREAT!!! :woohoo: A paella is one cook that I have not done that I really want to try. I have been looking at them for a couple years and hope my 1st one looks half as good as yours! I think I'll add some aundui to mine which will add that "something" I think.
  • CPBCPB Posts: 133
    Chorizo, chicken and saffron are the key elements for me. Roasted peppers and peas at the end help a lot, but the main element is spanish Chorizo...............
  • CPBCPB Posts: 133
    Chorizo, chicken and saffron are the key elements for me. Roasted peppers and peas at the end help a lot, but the main element is spanish Chorizo...............
  • Big'unBig'un Posts: 5,909
    It looks great! It seems like the paella always needs salt. I like to add some old bay too!
  • Needs bivalves. The flavor added by the clam and/or mussel liquor is fantastic.

    I've only made paella once, and not on the egg, but it was one of the best meals I've made. I simply MUST make it again soon.
  • MakoBBQMakoBBQ Posts: 230
    Definately agree about the bi-valves. Also as Big'un stated above, will try some Old Bay.
  • FidelFidel Posts: 10,172
    That is a great point. I usually add mussels - which would explain why mine was wanting for salt.
  • Hey Mako,

    What size paella pan is that? And where did you purchase it? It looks like it fits perfectly on the Large.

    - Joe
  • NoVA BillNoVA Bill Posts: 3,005
    Looks good to me!
  • MakoBBQMakoBBQ Posts: 230
    This is a 15 inch pan that I got from Williams Sonoma. It actually is probably an inch too big. But I raised the grid about two inches with some made to size fire bricks. The dome does not close all the way and I used one of the BGE green feet to hold the dome.

  • Sorry to hear about the dissappointing flavor. Pics sure looked good. Only left me wondering about the socarrat.

    I'd try without the canned broth. Even just plain water would be better imho. You can build the flavor instead by sauteing a finely minced squid in with the sofrito. Then some jarred artichoke hearts added just a few minutes before pulling from the fire brightens the flavor too.

    And jarred pappers are never as good as fresh roasted even if not authentically Spanish.

    Better luck with the next one!
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