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Pop's Day Paella
Bay Area, CA
Comments
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Nice- I still have paella on my list... So many cooks so little time.Greensboro, NC
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That looks outstanding, John. Linguica is a staple in our family.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Looks unbelievable. I need a paella pan badly. Possible to cook paella on mini for a few people?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Wow...that looks amazing!.
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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Chubbs said:Looks unbelievable. I need a paella pan badly. Possible to cook paella on mini for a few people?
The Naked Whiz -
Looks great! Can you share your recipe? Did you put it all into the pan and let it go, or pre-cook some stuff and then combine into the pan (it looks like the chicken thigh was pre-cooked)?
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@n2wdw... paella is made in stages and, while not necessarily difficult, does require some skill and practice to "get it right". The chicken would be pre-cooked and, generally, the vegetables are too. These are typically added back to the paella (which is primarily a rice dish) for just the last 10-20 minutes of the cook.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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outstanding!______________________________________________I love lamp..
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n2wdw said:Looks great! Can you share your recipe? Did you put it all into the pan and let it go, or pre-cook some stuff and then combine into the pan (it looks like the chicken thigh was pre-cooked)?
The Naked Whiz -
Here's the link to TNW's paella write-up: I follow it so I know it is practically fool-proof. His site also is a great reference for all things ceramic.
http://www.nakedwhiz.com/paella/paella.htm Great cook!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks!
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Thanks Bill! We linguica more than Spanish chorizo.billyray said:That looks outstanding, John. Linguica is a staple in our family.
Personally we like paella & leftover paella so much that I won't cook it unless I have a big pan. Mini would equal 1 serving size or tapas sized for big eaters.Chubbs said:Looks unbelievable. I need a paella pan badly. Possible to cook paella on mini for a few people?
For the most part, the recipe is the one on the Whiz site by Norberto Jorge. I just upsize it for an 18" pan & add a little smoked Spanish paprika into the sofrito. I also roasted the peppers right on the coals and cooked the chicken raised direct.n2wdw said:Looks great! Can you share your recipe? Did you put it all into the pan and let it go, or pre-cook some stuff and then combine into the pan (it looks like the chicken thigh was pre-cooked)?
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
how much different is a wok pan from a paella pan? doable or do I need a new pan?
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A paella pan should be shallow and flat bottomed. Also, it should be made from relatively light gauge metal. You want a wide thin layer of rice, and you want the heat to distribute evenly and quickly, and dissipate just as quickly when you remove it from the heat. Carbon steel paella pans are surprisingly cheap, so I'd get one from one of the spanish suppliers who sell "real" paella pans. I have a list of suppliers on my paella web page, Paella on Ceramic Cookers
The Naked Whiz -
A paella pan is considerably flatter and shallower than a wok. If you have a flat bottom wok you probably have a better chance of pulling off a paella than a round bottom. I haven't tried it in a wok but my buddy says his mom used to make paella in a wok in the Philippines. I seem to recall seeing paella done in a large CI skillet before.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
FWIW, I just bought a paella pan at TJMax. They had several sizes in stock. If you go there to look through the kitchen area, the pans have red handles, which makes them stand out a bit.A poor widows son.
See der Rabbits, Iowa -
@bettysnephew, do you remember which sizes they have in stock? I'm looking for an 18" pan. Thanks.
North Texas
XL and Small BGE
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The other distinctive feature of a "real" paella pan is a dimpled bottom. This helps in cooking the rice. If you want or expect to add paella to your repertoire, I'd suggest getting a paella pan.
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
RV10Flyer said:
@bettysnephew, do you remember which sizes they have in stock? I'm looking for an 18" pan. Thanks.
A poor widows son.
See der Rabbits, Iowa -
Beeeaaaauuuuutiful!! One of those shots that makes me want to eat my screen.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Garcima is a pretty popular brand. My 18" (46CM) pan is made by Garcima. I bought the restaurant grade (double thickness) Pata Negra version as I had my thin grade stainless pan warp on me during a cook (it returned to shape upon cooling). A little info for XL users considering a 20" (50 cm) Pata Negra pan, the handles on it are huge (wouldn't be able to close the dome) and probably twice as thick (and probably a real pain to try to bend upwards for clearance). It is hard to see this on the websites. Fortunately I live a mile away from hotpaella.com and was able to look at the pans in person.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
going to the store in person will be my best bet too. thanks for the website.. now to figure out how to get the pan without buying too much.. that means my wife might stay at home.
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Thanks for the info bettysnephew and R2Egg2Q. I picked up some Bomba rice from Market Street and am now looking for a pan. Based on the info from R2Egg2Q, it sounds like a 18" pan is a good size for the XL.
North Texas
XL and Small BGE
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RV10Flyer said:Thanks for the info bettysnephew and R2Egg2Q. I picked up some Bomba rice from Market Street and am now looking for a pan. Based on the info from R2Egg2Q, it sounds like a 18" pan is a good size for the XL.
The Naked Whiz -
OMG...that looks amazing! Outstanding job R2Egg2Q!!Just a hack that makes some $hitty BBQ....
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