I\'ll be giving that Paella stuff a try

RGBHV

I've cooked lots of different proteins, lots of different ways. At the heart of it, I'm basically a meat and potato guy.

BUT,

We've got some friends coming over and wanted to try something a little different so we thought we'd make some Paella.

I didn't think too much about it while I was buying the ingredients. (some protein, some rice, some veg - who could mess it up) Then I read third eye's recipe and it sounds trickier than I thought. Back up steaks will be at the ready if I screw this up.

Any helpful hints - tips or tricks?

Michael

thebtls

I wanted to try something different so a couple weeks back I queried the forum for recipes. This version is a mix of things I found on the internet and those I got back from the eggheadforum.com group. I ordered this pan off of eBay and thought it would be here in time for Mothers Day...however it arrived a day late so had to wait until this weekend to prepare this dish. It turned out fantastic. If you cut the ingredients in half it would feed two VERY hungry people well as an option. ENJOY!



Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I even purchased a vintage Dansk paella pan for preparation (go to have all the right tools (or toys)). Serves 6.


INGREDIENTS
1 ½ Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
1 Tsp. Turmeric
1 Tsp. - Pimentón
¼ Tsp. Oregano
1 Tsp. Parsley (dried, chopped)
1 Tsp. Sea Salt, fresh ground)
¼ Tsp. Black Pepper (fresh ground peppercorns)
EVOO (Extra Virgin Olive Oil)

2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin
1 Large Sweet or Vidalia onion, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
1 Cup Diced Plum Tomato
¼ Tsp. Red Pepper Flakes

Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)
4 Cups – Chicken Broth, low sodium
1 Lb. Large Shrimp, peeled and deveined
1 Cup - Asparagus, cut diagonally
½ Cup – Frozen Peas, thawed











DIRECTIONS
1.Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).

2.Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3.Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove from heat and set aside.
4.Sauté the onions and garlic, asparagus and peppers and set aside.
5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7.Add the shrimp, sausage, chicken and sautéed veggies, peas and stir well and close the lid again for 10 minutes of simmering.

RGBHV

Thank you.

And what kind of rice do you use?

Michael

Unknown

about Paella

http://www.nakedwhiz.com/paella/paella.htm

Thanks, Doug/nakedone

RGBHV

My mistake - it wasn't third eye, it was naked whiz.

There's so much info about paella there that I wondered if I had bitten off more than I could chew.

Michael

rsmdale

Paella is a fun cook and if I had any suggestions it would be to use good ingredients.A good Saffron,Spanish Chorizo,Bomba rice.


GOOD EATS AND GOOD FRIENDS


DALE

thebtls

You don't have to use saffron to have great paella, especially at something like $17 per 1/4 ounce or something crazy. Use Saffron Yellow Rice like I did above.

Bacchus

You are a braver man than me to try a new cook with guests at the house.
Paella is on my list of cooks to learn also.
Good Luck!

Richard Fl

Here is one I like and it has lots of variations. I usually add some little chicken drumettes. Use an aborio or risotto rice for best results.

Here is one I did last week with lots of mussels and seafood.



http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=715388&catid=1

Rice, Paella, Richard Fl.

I have been cooking this dish and variations for over 20 years, but this is the first time on the BGE. Will do more for sure. This was prompted by the BGE Aug '09 throwdown where the ingredients were scallops, pistachios, cumin and rice.




INGREDIENTS:
Step 1
3 3 1/2 Ozs Pkg Spanish Chorizo, Sliced thin on diagonal
1 Large Onion, Diced
4-5 Ozs Pickled hot red peppers, diced medium
1 Tsp Cumin
4 Ozs Pistachios
1-2 Tbs Spanish Saffron
Olive oil to sauté
Step 2
2 Cups Aborio/Valencia rice
Step 3
10 Ozs Can Clam Juice
8 Ozs White Wine, Chardonnay
22 Ozs Chicken Stock
Step 4
12 Ozs Frozen Green Peas
6-8 Ozs Conch, Pounded to tenderize and then sliced into thin 2 inch pieces
Step 5
Red Bell Pepper, Top for center, Slices layed on top
12-15 Pieces Fresh Asparagus
Step 6
12-15 Fresh Little Neck Clams
12-15 Fresh Mussels, regular or New Zealand Green Lips
12-15 Shrimp, 16-20 count, may be peeled or not
8-10 Shrimp, 16-20 count, Heads on for presentation
Equiptment:
16 Inch Paella Pan




Procedure:
Step 1
1 Bring BGE up to 350°F and using a spider in high position, placed the paella pan on spider and poured in 2-3 ozs EVOO to sauté onion and chorizo. Little cherry wood chips for flavor.
Step 2
1 After the onions are translucent add the rice and get coated with oil and drippings from chorizo.
Step 3
1 Add liquid and saffron and bring to a boil.
Step 4
1 Add peas and conch.
Step 5
1 After 15 minutes cooking, add the asparagus and bell pepper.
Step 6
1 20-22 minutes of cooking add the seafood, turning the mussels and clams so when they open the hinge is at the bottom for presentation. When the seafood is done about 10-12 minutes and the liquid is gone, remove and let rest for 10-15 minutes. If the liquid is not gone and the shrimp are done, remove them.
Step 7
1 Enjoy, Served with some Sterling Chardonnay.


Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Richard Fl, 2009/08/27

lowercasebill

i followed tnw instructions to the letter [except less garlic]. important to have 'the raws' prepped and ready before you start. i left tnw's instructions up on the comouter the whole time and refered back to it frequently.

click for slide show

RGBHV

Thanks Dale !

A muslim client of my wife gave us enough saffron to do the cook. Wow, I didn't realize how expensive it was. (re: thebtls)

I'm a little stuck on the rice. I've got several short grain and medium grain rices but none of them match up with the rice recommendations I've read. This is the area that threw me off on the naked whiz site. It talked about several different types of rice, absorption rates, textures, etc. and what to expect from them.

We've got some specialty stores in our area, I'll go to them shortly to get the rice I need. Wow, who knew that there was more to rice than Uncle Ben's. Ha! Ha!

Michael

RGBHV

Ah, they're family and friends.

If we fail with the cook, our guests get one bad meal - they've had plenty of good meals at our house. If it's really bad, I've still got those back up steaks and I know they'll be ready in a flash.

Michael

RGBHV

Thanks Richard!

I saw this pic . recipe when I was doing my homework for the cook.

The meal looks great - I know we'll try that soon.

Michael

RGBHV

Great looking dish - I hope my attempt comes out as nice.

Michael

The Naked Whiz

Naah, I just went nuts preparing a primer. If you follow the recipe, you should do fine. (You don't need water from Valencia or avocado wood, lol!)

RGBHV

Ha! Ha!

I thought it would be a challenge getting those two items.

Michael

thebtls

With all due respect to the research and experience put into rice research, bottom line, the use of INSTANT rice (god forbid) will give you results that are JUST FINE. Next in line would be Yellow Rice infused with Saffron, which is NOT a instant rice.

At issue is how much time and effort you want to put into the preparation of the rice itself when the rice is but an ingredient, a main one for sure, but 'absorption rates' etc notwithstanding the combination of ALL the ingredients in ANY paella recipe you try is the deal maker in the end.

On absorbtion. Some Like Rice with a slight crunch, not all, but some. If you are one of those, then instant rice will not work you'll have to go with the more traditional rice long cooking sytle. Just my two cents for sure, I just started the paella adventure myself as well.