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Paella on the Egg
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AZRP
Posts: 10,116
Comments
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This was really good for a first try. -RP
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AZRP,[p]looks great!
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AZRP,[p]Looks tasty. How bout the recipe! Thanks.[p]Ed
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GrillMeister,
There is quite an art to getting a paella right, Im just starting to learn. Interesting site here with recipes. -RP
[ul][li]http://www.paellapans.com/[/ul] -
AZRP,
i find paellas extremely tricky. been trying for a long time to make the portuguese style without the tomatoes. very fine line between chewy carmalized rice and burnt rice. how tight is the 14, ive been using the 13.5. do the handles rub
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,
The handles clear by about 1/4" on each side when sitting on the standard grate. I made the sofrito on the kitchen stove a couple hours before transfering it to the Egg for final cooking. It cooked at 350 direct for 10 minutes then rotated 180 degrees for another 10 minutes. I should have gone another 5 minutes or so because it didn't quite develope the socarrat. I just got some carmelization in the very center. It was still very good. -RP
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AZRP,
How bout using one of these pans to sear steaks in the egg a la T-Rex?
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Ironbaugh,
I think you would be better off with a cast iron one, the paella pan is a very thin carbon steel like a wok. -RP
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I love doing paella on the BGE - is a perfect place to do it. I have a large egg - and I used a hack saw to take the handles off a 17" pan - actually I left little nubs of the handles which gives me a little something to hold on to with hotpads.[p]Cheers,
Cap'n
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