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Tonight's paella...
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guzzijason
Posts: 143
.. was particularly photogenic, I think!
And the wife thinks this was the best Paella Valenciana she's had since she actually used to live *in* Valencia years ago. High praise, indeed!
BTW, was essentially the recipe for chicken paella from paellapans.com. I just usedfresh sweet peas ratherthan green beans, because I already had some on-hand.
Normally, I do seafood paella - this is the first time I used chicken. I'll definitely do chicken again. (Might get that photo framed too!)
__Jason
And the wife thinks this was the best Paella Valenciana she's had since she actually used to live *in* Valencia years ago. High praise, indeed!
BTW, was essentially the recipe for chicken paella from paellapans.com. I just usedfresh sweet peas ratherthan green beans, because I already had some on-hand.
Normally, I do seafood paella - this is the first time I used chicken. I'll definitely do chicken again. (Might get that photo framed too!)
__Jason
Comments
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Beautiful...
Thanks for sharing a great dinner. -
Great looking paella. I like to do a seafood one and use the little drumettes from the chicken wing.
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Next time I do a seafood paella, I need to gdt some of those head-on shrimp. Looks great! :-)
__Jason -
photo framed - good idea
looks great
mr toadSee no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
Very nice. You do direct and high up?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Nice one.
Paella was a nightmare until I got the egg. I still tend to pile too much stuff on them, though. If some is good, more is better, right? -
Great looking meal Jason
Keep the pics coming, this one is awsome
Shane -
Mickey wrote:Very nice. You do direct and high up?
Yeah - I use the spider accessory from ceramicgrillstore.com, with the pan in the "upper" position. Trying to follow the temperature instructions in the recipe from paellapans.com is a little tricky, because they are obviously geared towards gas burners. One nice thing about the traditional carbon-steel paella pans is that they conduct heat quick, and are thin enough that they can respond quick to changes in temp. Saved my butt last night... accidentally left the draft door open too far, and wasn't paying attention to how hot my pan got. I was able to quickly pull it from the heat and avert disaster!
__Jason -
That is a gorgeous looking paella. Wish I could taste it.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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great looking paella
nice job!!!!
congrats -
The Naked Whiz converted that exact recipe to do on the Egg. He did an awesome job in that article about paella. I love paella on the Egg. Yours looked awesome.
http://www.nakedwhiz.com/paella/paella.htm -
Vetereggnarian wrote:Nice one.
Paella was a nightmare until I got the egg. I still tend to pile too much stuff on them, though. If some is good, more is better, right?
Yeah, its an easy temptation. I treat my paella the same as my thin-crust pizza - don't overload. As I mentioned, my wife spent some time living in Valencia, so she's been a big help in guiding me to produce something relatively authentic. In Valencia, it's all about the saffron and sofrito rice... getting the right consistency and texture, with the necessary "socarrat" or crust on the bottom. Everything else is just a supporting player.
She said that last night's version was the closest I've made to what she remembers in Valencia. The crust was very dark, and I was afraid I may have burned it when I first started dishing it up, but she said it was just right. It tasted great to me, at any rate! :-)
__Jason
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