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Paella

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2

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  • nolaegghead
    nolaegghead Posts: 42,102
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    this is a collective fook u
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    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,102
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    delicious.  i have some commentary on the cook that I will post once sober
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  • nolaegghead
    nolaegghead Posts: 42,102
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    kudos to DMW and his aunt or whoever lived in spain for 20 years
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    nolaegghead said:
    delicious.  i have some commentary on the cook that I will post once sober
    When is that?
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  • DMW
    DMW Posts: 13,832
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    nolaegghead said:
    kudos to DMW and his aunt or whoever lived in spain for 20 years
    Sister in law. As in my wife's sister.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,102
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    theyolksonyou said:
    nolaegghead said:
    delicious.  i have some commentary on the cook that I will post once sober
    When is that?
    probably when I am dead
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I cooked this on a weber.  guess I forgot a pic
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  • lkapigian
    lkapigian Posts: 10,767
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    Bomb Fvckn Diggity !!
    Visalia, Ca @lkapigian
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  • SGH
    SGH Posts: 28,791
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    @nolaegghead
    It looks excellent buddy. I have a hunch that Bridget actually did the cooking though ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Eoin
    Eoin Posts: 4,304
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    nolaegghead said:

    That looks killer.
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  • johnnyp
    johnnyp Posts: 3,932
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    looks good from here

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • bgebrent
    bgebrent Posts: 19,636
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    Looks great Carey.  Looks like you got a nice socarrat looking at the pan.  Nice work.
    Sandy Springs & Dawsonville Ga
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  • thetrim
    thetrim Posts: 11,357
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    Great work!  Hope the Terminator made it down for a taste!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • lousubcap
    lousubcap Posts: 32,385
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    Great result- never a doubt about the cook, perhaps some with any documentation ;).  
    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.
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
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    With or without help it all looks great...nice touch with Dirty Martini.  
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    SGH said:
    @nolaegghead
    It looks excellent buddy. I have a hunch that Bridget actually did the cooking though ;)
    She worked.  I talked to Dwayne for about 15 minutes, who just got instructed by someone who learned to make it living in Spain.  But my buddy the Chef Eddie and I made it. 

    The shrimp and mussels were shelled, so not as pretty as it could have been but there was a good 3 pounds of seafood in it. 

    Unfortunately, I passed out on the couch later, crawled into bed and woke up with a horrible feeling I didn't put the leftovers away.  Sho nuff, they sat out all night.  I was dying for some leftovers and thus bummed.


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  • blasting
    blasting Posts: 6,262
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    Looks delicious Nola.  You are not alone with the counter demons.  The sauce I spent hours on yesterday stayed out all night too.

    Phoenix 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    day after dissection...


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  • SGH
    SGH Posts: 28,791
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    nolaegghead said:
    Unfortunately, I passed out on the couch 
    I have no doubt of this ^^^^^^^^^^^. Just glad it didn’t happen mid shave =)  
    With that said, there must of been something in the air last night. I went casino hopping last night and got pretty jacked up myself. I got to talking about roux on the forum last night and I woke up with flour all over the kitchen floor. I don’t have clue what I did. But it involved several bags of flour for sure. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    On a separate note, that paella looks outstanding. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • BigGreenBean
    BigGreenBean Posts: 117
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    Yeah, so two of those martinis for me and someone else has to handle the fires.

    Looks beautiful, soccarat is spot on.  I see shrimp, mussels, roasted red pepper, some green beans...what else?  What did you use for stock?  I haven't made paella in ages.  Shame.  How long did it take you, soup to nuts?  Sorry for the 20 questions, but inspiring stuff.
    Virginia Beach, VA
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  • womaus
    womaus Posts: 256
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    nolaegghead said:
    day after dissection...


    Quick question if I may? Weber gasser or a Weber charcoal?
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  • nolaegghead
    nolaegghead Posts: 42,102
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    @womaus charcoal

    BigGreenBean     said:
    Yeah, so two of those martinis for me and someone else has to handle the fires.

    Looks beautiful, soccarat is spot on.  I see shrimp, mussels, roasted red pepper, some green beans...what else?  What did you use for stock?  I haven't made paella in ages.  Shame.  How long did it take you, soup to nuts?  Sorry for the 20 questions, but inspiring stuff.


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  • nolaegghead
    nolaegghead Posts: 42,102
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    grated tomato,  broth was clam.  also had calamari rings cut into exactly 36 degree segments.

    taste was spot on.  admittedly the 4 of us were pretty trashed by the time we ate.  was a bit late because I didn't get home from my shop until 7.  good times.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    rice...calasparra
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  • nolaegghead
    nolaegghead Posts: 42,102
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    took about 1.25 hours total, minus screwin around
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  • womaus
    womaus Posts: 256
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    nolaegghead said:
    @womaus charcoal


    OK...details please. 

    How are you supporting the pan above the coals?

    I'm trying to find some pics of my past cooks but I've got too many damned computers around.
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  • lousubcap
    lousubcap Posts: 32,385
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    @womaus- Here's a link to a great primer on paella cooks:
    http://www.nakedwhiz.com/paella/paella.htm  Beyond that, give the search function here a look.  You will find many varied and all eggcellent outcomes.  The cook lends itself to creativity.
    If you feel overcome with " too much information" then default to anything from @SciAggie as he has got this dialed in along with great insights.  FWIW-
    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.
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