Paella Sunday Whoop whoop!

Picked up a Paella pan at local dealer whilst loading up on some charcoal. We used to frequent Puerto Rico few times a year and our friends there love this traditional Spanish dish. This is my first attempt. Labor intensive but worth the effort. 



All set set up and egg rolling while watching Sunday football of course.  




For any that have seen any previous posts know my cook buddy Jake. Still working on "beer fetch". 

Goyo Spanish rice, chorizo, boneless chicken thighs, shrimp and clams. Oil in pan, egg at 350 dome. Braise chicken and chorizo with EVO and 3-4 cloves of garlic. Remove meat and add rice to sizzle in oil. Add "sofrito" then saffron infused stock and close egg to reduce and cook rice. 
Add peppers beans and peas stir one last time. Close and cook for about 45 mins to create "soccarat" rice. Definition is singed or browned rice on bottom of pan. When you hear a good sizzle, add clams and shrimp. 20 more mins and garnish with lemons to serve. 
Oh my, if I was only back in the islands fishing offshore on the PR trench and enjoying a Madellia with friends.