paella

poster · February 2015

Image: https://us.v-cdn.net/5017260/uploads/editor/fs/rbwv0ufbckd7.jpg

IIs It pay-L-a or pie-yay-a or neither? anyways I tried for the first time and it came out tasting good. I was surprised at how much smoke the rice picked up. It was especially smoky the next day. I don't know if the smoke flavour came out more or if my sinuses weren't as used to it from staring down the top all day.

Eggcelsior · February 2015

Pie-ey-yuh. It's probably your sinuses. Standing over the grill can "wash-out" your sense of the smoke. I will often shower after a low-and-slow cook because I find this helps to "rinse out" my nasal passages.

henapple · February 2015

Looks good. What brand of lump?

Austin Egghead · February 2015

Very nice. Did you use lump only or some wood chunks?

poster · February 2015

Rockwood, with a few oak chunks. I subbed Arborio for bomba as I couldn't find it locally. The net said Arborio would require less moisture vs. the Bomba, so I cut back on the liquid, but found I had to add it back as the rice cooked.

henapple · February 2015

I'd go no chunks. ..and bomba. ..fwiw. I'm no expert.

paella

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