Paella

Unknown

Have any of you done paella on the egg? And if so, how? I think introducing the smoke would make for an interesting flavor.[p]Thanks,[p]Brian

Car Wash Mike

Brian in Muskegon,
I live in Peculiar, MO where The Naked Wiz is running for mayor. What is paella?[p]CWM

Bobby-Q

Car Wash Mike,
A spanish rice dish that is cooked with everything from chicken to sausage to shrimp, mussels, and all makes of vegetables. Saphron is the main flavoring of the rice, but most folks just use tumeric and chicken stock now. It's cooked in a large round almost wok like pan, remarkably called a Paella pan.[p]It is the spanish equivalent of Jambalaya, or actually the other way around historically.[p]As to making it on the egg, I would smoke all the meat on the egg and then put it in the paella pan, traditionally the meat is cooked when added to the dish, so that would be a great way to add a smoky flavor into the mix.

KevinH

Brian in Muskegon,[p]I have never tried it, but ...[p]A common option to prepare paella is using a cast-iron skillet. I would think a dutch oven (lid off) in a BGE would work just as well. I would shoot for something in the 350 degree range. Just be sure you don't open the dome to stir it too often.[p]OTOH, I'm not sure how much smoke flavor you will get into the dish. Once you add the liquid, your smoke absorption will go down. Another possibility would be to smoke some meaty chicken pieces on the BGE instead of sauteeing them on the stovetop. Prepare the paella as normal in the kitchen after that point. The smoke flavor would infuse the rest of the dish, and the other flavors would blend in with the chicken.[p]Either way, please post your results if you give it a try.

Car Wash Mike

Bobby-Q,
Thanks for the description, I'm a huge Jambalaya fan. Also, thank you for the recipe you sent for Kaleigh. We modified and it has been good to her.[p]CWM

Marine Cook

Brian in Muskegon,[p]Heck of an idea Brian...I have a steel paella pan and it will fir perfect in the egg. I'll have to try that. [p]Maybe do a half slab of baby backs cut in half (2" to 2 1/2" long)smoked at 250 for 4 hours and some chicken wing drumettes for the last 2 hours the assemble the Paella and add fresh seafood (shrimp, scallops, squid and some chunks of fish) on an indirect setup at about 250 for the first 30 minutes to get a good smoke on it and then boost it to 350 for the finish. Man that sounds great, got to try it.[p]Thanks for the great idea.[p]Samper Fi,[p]MC

Bobby Que

Here in Tampa, paella is a popular dish at many of the Spanish and Cuban restaurants. I have cooked it at home occasionally, but, it often is better and ends up cheaper to eat it out if you can find a place that cooks it traditionally![p]It is made with chicken and pork pieces (which may be precooked, smoked ham chunks, often chicne-liver bits, and fresh seafood (fish, lobster, clams, mussels, shrimp, stone-crab claws). Also, a sofrito with onions, sweet peppers, and a little garlic is used. The ingredients can vary depending on the season, but, some pork/chicke/seafood in a saffron based rice seems to be a must. It is garnished here with pimentos, asparagus, hard boiled egg slices and parsley. A very special and festive dish, and obviously very expensive when done traditionally.[p]The basic idea as I understand i,t is to incorporate the incredients in the large paella pan with the Spanish rice, seasonings which include saffron, wine, chicken stock and to cook it together so that all the meats/seafood, spices, wine,etc add to the flavor of the rice as it gets cooked. It is a dish that should be cooked to order, and served as soon as possible when ready.[p]I do not think adding a smoky flavor (in the sense of wood smoke in the BGE) would add much to the flavor of this dish. It could be that using the BGE as a source of heat would be OK, but, it might be easier to do this on a stove and in the oven. [p]Please accept this as my humble opinion re paella which I have been eating here in Tampa for over 50 years. [p]

Unknown

Bobby Que, Crazy of me to think a batch would last that long...

djm5x9

Brian in Muskegon:[p]If you search the archives of the Kamado Forum I think you will find several threads about cooking paella on a ceramic cooker. If I remember correctly, you may find some recipes, helpful links, and technique as well.[p]One problem you will have if you use a traditional paella pan is finding a pan sized for volume that does not have handles that prevent the dome from closing. A potential problem with cast iron is that the heat retention will continue to cook and dry out the paella, where as the traditional paella pan is thinner and does not retain heat as long.[p]You may be better served cooking the paella on the cooktop and using grilled meats in your recipe. Regardless, good paella is to die for.

Unknown

djm5x9,[p]Thanks everyone for the tips. I'm starting to think that grilling the meats and seafood and combining it with the rice on the stovetop is the way to go. I'm intrigued with Marine Chefs idea of using ribs and drumettes. I never thought of that.[p]brian

Bobby-Q

Car Wash Mike,
I am sooo glad to hear that. I didn't hear back and was worried it might have caused a problem. I've never met you, your wife or your little girl, but believe it or not I think good thoughts for y'all on almost a daily basis.[p]Glad to hear all is going well.

Car Wash Mike

Bobby-Q,
We run everything by the Mayo first.[p]CWM

Unknown

Car Wash Mike,[p]"It's a Spanish dish. It's a mélange of fish, an meat with rice. Very tasty."

fishlessman

djm5x9, like you say, cook the meat in the egg then make the paella on a stove top or over an open fire where you can adjust the heat. after trying a few of these ive found it the only way to go. cooking the rice in the egg will steam it, and that is not proper for a pealla