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Paella for Good Friday
A little late posting but when I go visit the in-laws I am basically off the grid. I made seafood paella for the family for Good Friday. It has become an annual thing. It’s a smaller crowd than Thanksgiving so I use the 22” inch pan. The paella was shrimp, cod, and mussels. I used seafood broth and Bomba rice, smoked paprika, onion, grated tomato, S&P, and good saffron. I’m always amazed how good paella tastes with such simple seasonings.
Cooking the soffrito.
Rice and broth (and saffron) go in.
After about 10 minutes I add the fish and shrimp.
When it gets close to done I add the mussels. Then it’s just a matter of waiting for the rice to toast on the bottom.
This is after a 10 minute rest under a towel and added garnish.
This paella turned out really well and the crowd enjoyed it. Thanks for looking y’all.
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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I can see why it became an annual thing. That looks fantastic
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I love Paella. Beautiful cook and presentation. The lemon garnish is cool.
Sandy Springs & Dawsonville Ga -
Saw the title and the poster, clicked on the thread.... did not disappoint. Looks great!
"I've made a note never to piss you two off." - Stike -
I knew what I was gonna find when I opened this given @SciAggie and paella. Another great cook and presentation. Screen eater right there! Congrats.
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. -
That... is beautiful. It seems like its been a while since you posted a paella cook. Thanks for showing us again how it should be be done.
And your spectators better know you mean business when you show up with your own, custom fabbed, paella cooker/table !!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Love Paella... I tried cooking it myself many times, it was OK at best and never looked that good. Nice cook my friend.
Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
Thanks y’all. I really enjoy cooking paella over a wood fire. You can really control the heat and it’s just - fun.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looking good!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
There's been some activity on the tube about Easter Island recently, and your lemons, and the mussels, remind me of the stone heads!
Sadly I've only had paella once in my life, and its not a practical dish to cook when you live alone; I absolutely loved it when I did have it (somewhere in Jersey, ~1985). I need to live differently, somehow.
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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I opened this thinkin Aggie done gine and done it again. I read it and I was correct.
Nice cook @sciaggie You need to visit us more often. I miss your cooks
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
@Mattman3969 I’ve been lurking. The weather so far this year has been lousy for involved outdoor cooks. I’m cooking a lot as always - just nothing out of the ordinary. I’m anxious to cook a few things and post more soon.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I have never had paella, ever. Bought a paella pan at least 5-6 years ago because of the cooks I saw on this forum (actually, the old one) and I STILL have never tried it! Don't know why, but the cook intimidates me - always has. One of these days...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Beautiful cool as always, bet it was delicious
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Very nicely done
XL & MM BGE, 36" Blackstone - Newport News, VA -
That looks phenomenal. I can see why it has become a tradition.
Stillwater, MN -
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Way to go, SciAggie, it looks awesome.
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Yea...what @caliking said!
Mouth watering good just looking at the pictures.
Thank you,DarianGalveston Texas -
Absolutely great looking cook.
Morristown TN, LBGE and Mini-Max. -
Certainly looks like a Great Friday if you ask me ;)
DFW - 1 LGBE & Happy to Adopt More... -
Nicely done and nice write-up, thanks. I need a better paella pan, I have pan-envy.
LBGE & SBGE. Central Texas. -
Love seeing your posts. Time to get that pan hanging out in the garage and give Paella a try again! Love the open pit fire!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Yeah @YEMTrey beat me to it. I thought Tiger had a good week but man you are a true champion in your own right. I’m in awe.
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Got a link to that pan?
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
The Pata Negra pans are better in my opinion if you are cooking over wood and maybe subjecting the pan to higher or uneven heat. I’ve found them worth the expense.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Is the Pata Negra pan as thick a gauge as a typical carbon steel pan, or is it on thinner/flimsier side with rolled edges like most paella pans?
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Without a doubt, one of the greatest posts, ever. This IS how it is done, and should be done, a true master of this art form called paella.
@SciAggie makes it look simple, and this cook is anything but.
If I could cook like that I would never set foot in a lab again.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
They are sturdy. Not as thick as my deBuyer CS skillet, but I wouldn’t want it to be at 22”. They are certainly not flimsy.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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