Paella

ENOegg22 · April 2017

First time making paella, and it came pretty damn good. A lot of fun since it was 99% cooked on the egg. Only thing I didn't cook on the egg were the onions and peppers, just for convenience.

I was impressed at how steady the temp held even with me consistently opening the lid to add liquid, ingredients, etc. The only modification I would make for next time is seasoning the shrimp. They didn't nestle in the pan like I hoped.

InfectedDAS · April 2017

Nice looking paella, can even smell it!

bgebrent · April 2017

Great work brother. It looks great. How did your rice turn out in the CI pan?

SaintJohnsEgger · April 2017

I really need to try doing paella. It always looks so good.

northGAcock · April 2017

A thing of beauty right there.....One of my absolute favorites. I don't have the tools to do it on the egg myself.....@bgebrent has promised me though.

ENOegg22 · April 2017

bgebrent said:

Great work brother. It looks great. How did your rice turn out in the CI pan?

Thanks! The cast iron worked well. I have nothing to compare it to, but nothing burned/stuck to the pan. I wish there was more of a crust. Hopefully I can get that with a little less liquid/more time/higher temp. Also really glad I used arborio rice. It definitely holds up better than regular rice.

the biggest downfall of the cast iron IMO is the straight handle. I would love a bigger pan with two short handles.

lousubcap · April 2017

Great looking cook right there. Congrats.
For those who may be looking for some reference material, the following link is all you need to get going:
http://www.nakedwhiz.com/paella/paella.htm The remainder of the site is a wealth of ceramic cooking information as well.

Paella

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