Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Paella on the egg

johannjohann Posts: 111
edited 8:54AM in EggHead Forum
Any one had good luck with doing one?

I see some recipes on here:

I was wondering if anyone added lobster etc to it? or is the lobster boiled and just added in?


  • Depending on how you like your rice done in them, check with jagweed (stike) or Fidel. Seems they are about the best at it on here.
  • FidelFidel Posts: 10,172
    I've done a lot of paella. Normally turns out well and is a blast to cook. The one I did this past weekend needed more salt though.

    I had one done with lobster once, and to be honest I don't recall if the lobster was steamed or grilled, but I'm pretty sure it was cooked beforehand. That's all I have to say about that particular paella. Nothing derogatory about it at all. Honest.
  • FidelFidel Posts: 10,172
    There is only one thing around here that I am even in the top ten.

    Think "void surrounded by a sphincter muscle" and that's me.
  • vidalia1vidalia1 Posts: 7,092
    Rod made Paella at my house on Saturday and it was delicious. Scroll through the post below and see the pics & some of the technique:
  • BENTEBENTE Posts: 8,337
    i second that!!

    although it takes one to know one :laugh:

    you hear anything about "The Rock" yet?

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Way to modest for what I have seen Rod. I really wish I could have been there to see & try yours Saturday, but a cantankerous water heater demanded my presence. Maybe you should make one for Eggtoberfest? haha See ya there.
  • FlaPoolmanFlaPoolman Posts: 11,675
    Or for Fidelfest? :whistle: :evil:
  • FidelFidel Posts: 10,172
    Not a bad idea Patty....I may just do that!
  • Now I just need a invite.
  • FidelFidel Posts: 10,172

    Come to FidelFest.
  • WOW, on the forum where you cannot deny it and everything? I am honored. Now to just be sure to get there.
  • johannjohann Posts: 111
    My wife's family is Peurto Rican and I just want to impress. All the paella's they have are seafood based, so I just assumed that all paella's were. Then I found the nakedwhiz recipes and found out that it wasn't the case.

    Hence, asking around the forums. First step to get pan, next step practice, then have the in-laws over.
  • slide show , click pic, of seafood paella,, i do not precook seafood.. chicken and sausage yes but not seafood. put it in toward the end lobster pieces should cook like shrimp 10 minutes or so should do it, if you pre cook just throw it on at the very end or it will be tough,, either way will work and if this is your first pre cook careful to not overcook and add at the very end

  • johann,

    Paella is a pretty easy cook and the original ingredients were from land based animals. The rice is important, calasparra or bomba and saffron thread is a common ingredient. It has been cooked on open fire for centuries and you can pretty much use what you want as ingredients.



    Caledon, ON


  • rsmdalersmdale Posts: 2,472
    Johann the best advice I can give you is to use Bomba rice and a good saffron(such as Valencia)This is one of our favorite brother-in-law is from Argentina and his uncle taught me this.


  • MakoBBQMakoBBQ Posts: 230
    Made my first one last Sunday. As others have stated...

    It's a lot of fun to make.

    Don't pre-cook shrimp and scallops. I did and they ended up overcooked for my liking.

    For me I will use a little less safron next time. Maybe I had too much.

    Also someone told me to add some Old Bay seasoning and also use clams and/or mussels to get some of there juice.

    I'm going to try it again soon. Good Luck.

  • DrZaiusDrZaius Posts: 1,481
    Fidel wrote:
    Not a bad idea Patty....I may just do that!

    I can bring the my bigger pan since there will be many there.
    This is the greatest signature EVAR!
  • FidelFidel Posts: 10,172
    That was the idea!!

    Maybe do two paella. I have a very interesting idea I may try -- a cajun-valencia fusion type paella with andouille sausage, crawfish, okra, some other junk. I may give that a trial run one day soon. Wanna come over and be my judge? I'm thinking we can try that for the OU-scUM game next weekend. You and Kim can come over - we'll try that paella and have some wings/ABT/other apps as backup in case it sucks.
  • vidalia1vidalia1 Posts: 7,092
    OUbetterwatch out...scUM game??? what the heck?? ok for some more Paella I will put up with the trash talking...oh everyone please remember Dr Zauis gave me Miami & 21 points...the bet is he cooks Paella if he loses and I buy the rice if I lose.... :lol: :silly: :woohoo:

    Let's Go Canes!!!!!!!
Sign In or Register to comment.
Click here for Forum Use Guidelines.