Paella

Science Guy

There have been posts in the past regarding cooking paella on the BGE and the maximum size pan that can be used but I got the impression that the pan was placed on the grill. Has anyone tried removing the grill and putting the handles of a paella pan on the edge of the fire ring? If so, and you have a large, what size pan can be used to do this?

Chrispy Bob

Science Guy, My two concerns would be reaching into the belly of the egg to stir and check on progress, and then trying to get it out......scary![p]CB

fishlessman

Science Guy, just from an old memory of my great grandmother cooking paella, i believe she did it on an open fire. she never put a cover on it when cooking. has anyone done it in the egg, and would the extra moisture from the egg be wrong for this dish. unfortunately my grandmother did not keep with tradition and lots of info is missing. the pan i use for seafood casseroles is a 15 inch carbon steel paella with the bottom covered with hammer marks. i had to put the handle over a bench and give it a slight bend upwards for it to fit

Science Guy

fishlessman,
So, do you cook on the grid or did you take that off and place the handles on the top of the fire ring?

fishlessman

Science Guy, i have only cooked casseroles in the pan indirect on the grid, however, if memory serves me, you need to kook with the cover open and you would probably need a smaller fire close to the pan. the problem i see is that the dish my great grandmother served didnt taste steamed, it was cooked on an open fire. to regulate a fire in the egg with the top open is near impossible, you need access under the pan to move the burning coals to regulate heat. it may be possible, to rest the pan on the handles, but it will be tippy and i dont think it will taste authentic if cooked with the egg top down, but it may be good.