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Seafood Paella

The Naked Whiz
The Naked Whiz Posts: 7,777
edited November -0001 in EggHead Forum
seafoodpaella.jpg
<p />I just updated my paella tutorial with a seafood recipe, for those that might be interested. Enjoy![p]TNW
[ul][li]Paella Tutorial[/ul]
The Naked Whiz
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Comments

  • AZRP
    AZRP Posts: 10,116
    The Naked Whiz,
    Dang dude, that looks good! -RP
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  • Drivr
    Drivr Posts: 163
    The Naked Whiz,
    Great write up. Looks like I'm going to have to buy another needed accessory
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    AZRP,
    It was! We had some neighbors over and the husband is the sorta' guy who says "What the hell is that!?!?!?" He loved it![p]TNW
    The Naked Whiz
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Drivr,
    I highly recommend a 13.5 inch pan (I need to update the page). Getting the 14" pan to fit on the raised grid is a bit of a challenge. It has to be positioned JUST right.
    TNW
    The Naked Whiz
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  • Retired RailRoader
    Retired RailRoader Posts: 980
    The Naked Whiz,
    You guys are killing me!! I need to build an extensiojn on my house just for all the eggcessories that keep popping up. Thanks for the write up the Paella looks good!!
    Everyday is Saturday and tomorrow is always Sunday.
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  • dhuffjr
    dhuffjr Posts: 3,182
    Retired RailRoader,
    Bigger kitchen with twice the cabinet space is on my list for next house if/when.
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  • stike
    stike Posts: 15,597
    The Naked Whiz,
    thanks for that tidbit. i'm on the verge of ordering, and was leaning toward the 14 simply because bigger is better. good to know it may just be easier to drop back to the 13.5[p]one question... they say (if i remember correctly) that the 3.5 feeds 3 to 4 people. how well-fed are those four people?[p]
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,597
    The Naked Whiz,
    he 13.5 is the one ive used for years, i consider it the most practical pan i own for the egg. i use it for everything, casseroles, drip pan, pizza pan, turkey pan, etc. its the right size, that 14 inch pan could be modified if you bent the handles down or up in a vise, the red coating may crack, but that burns and turns black over the years anyways
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • omba
    omba Posts: 241
    The Naked Whiz,
    I just reread that tutorial, and paella is on my culinary horizon! Once again ... a great job. And now the usual questions:[p]I understand that the even heat potential of the BGE is a big plus for making paella. Are all those initial steps (up to the addition of the stock) done with the dome open?
    If so, does heat management (staying below 350-400) become a challenge?[p]I realize that I have no idea what I'm asking, but I can just envision my coals getting to TRex levels with the dome open, and then having problems getting things to cool to 350.[p]If you can make any sense of this, I do appreciate your usual gifted reply. :-)[p]Thanks,
    Peter
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  • omba
    omba Posts: 241
    The Naked Whiz,
    And now about the rice ...
    Any experience using the Goya Valencia as opposed to bomba?
    I found the Valencia at a local store, but had no luck locally finding bomba.
    I can always use the rice, but I'm wondering if my first practice ought to be with the bomba or Valencia. Any thoughts?[p]Just curious,
    Peter
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    stike,
    Well, the seafood paella that I just fixed was for company, four of us dined. The meal consisted of a bowl of gazpacho with a bruschetta sort of thing on the side. Then we had the paella. There was left overs. If there had been four of me, we would have easily finished it, but with 2 men and 2 women, we had left overs.[p]TNW
    The Naked Whiz
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    omba,
    Read the section on heat carefully. I close the bottom vent once I get the coals going fairly well. Everything is done with the dome open until you add the liquid to the rice and place the meats/vegs in the pan. There is no dome temperature at this point. Then once everything is ready to cook together, you close the dome and you should get close to 350. So at that point you just need to set your vents for 350 and maybe tweak a little bit. It isn't a crucial temperature, just a good target.[p]TNW
    The Naked Whiz
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  • omba
    omba Posts: 241
    The Naked Whiz,
    Sorry ... that's why I need to read things three times these days! I must be getting old. Older? :-)[p]Thanks again.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    omba,
    I can't find the Goya Valencia, so I don't know. My guess is that if it truly a spanish short grain rice, it will do very well. I have seen a couple of references on the web that say that bomba rice is the best, and therefore the easiest to use. Other types of rice might be a little more touchy on getting the rice done properly, but there are tips for that. You can add more liquid if it has absorbed the liquid but isn't al dente yet. If it is al dente and there is still more liquid to absorb, you can increase the heat to drive off some liquid faster. But I'm thinking that you should be fine with any spanish short grain rice. I have some Calaspara rice now to try, which is about 1/2 the price of the bomba. But like I say in the tutorial, you can practice the rice part with very little investment. You can practice the sauteeing and the cooking of the rice to see how the temperatures are in your cooker, etc.[p]Good luck!
    TNW
    The Naked Whiz
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    omba,
    What was your name again, LMAO!?!?![p]TNW
    The Naked Whiz
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  • stike
    stike Posts: 15,597
    The Naked Whiz,
    great
    thanks.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    The Naked Whiz,
    what should the dome temp be with the dome open?[p];)
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    The Naked Whiz,[p]Don't worry about the rice to much, we use Valencia, Arborio, long grain what ever we have, about the only one that don't work is the minute rice type's, we have even tried brown rice but it is alot harder to do.
    Here in Tampa, the Columbia restaurant uses Valencia.[p]My mom uses Valencia if it a small paella, but if she is cooking for a larger family gathering she uses Jasmin rice, she says it takes less fusing over, while other things are going on.[p]In Barcelona, there is a version of paella that is made with noddles (fideus)intead of rice. Many moons ago a family friend that was born in Barcelone (Catalonia) would only fix this type of paella because this is how it was made in the region she was born in. She past away many moons ago, she was 100 years old when she pased.[p]The moral of the story is, use the rice you can find.[p]Pete-Tampa[p]
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Pete-Tampa,
    Well any rice is better than no rice, fer sure. I find the Arborio makes a gummy result, however. If you got short or medium grain spanish rice, you will get better results, but you can certainly try the others. I'm a bit surprised that the Jasmine would require less fussing. I've read that the bomba is the easiest to use, while also being the most expensive.[p]TNW
    The Naked Whiz
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  • Unknown
    Unknown
    The Naked Whiz,[p]Arborio, sure is creamier, give it good wash and lose some of the starch on the outside & pat dry with a dish cloth.[p]Jasmine does not have as much starch as the Valencia or Arborio so it does not get as thick.
    If everybody is talking and drinking wine and the paella sits for a couple of extra minutes well... or maybe is the wine that makes it more forgiving.[p]Bomba
    Well, it’s excellent, but do not have a local source for it, and it's expensive. Mail order takes planning.
    The last time I was in Spain it was expensive even by local standards. I got 2 kilos back home and used it sparingly.
    Actually we like it for rice pudding better.[p]Pete-Tampa

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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Pete-Tampa,
    I'm taking to planning better, lol! I haven't found anything spanish in the local markets, so I bought a couple of kilos of Calaspara rice. Also, there are less expensive types of rice, labeled as everyday paella rice by some of the mailorder places. I think I found one at $2.50 per kilo. BTW, La Tienda is very fast service for places on the east coast. They get it out fast and then it is just overnight to get from VA to NC. [p]I'm going to try the long grain rice and see how it compares to the spanish and arborio rices. thanks![p]TNW
    The Naked Whiz
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  • Unknown
    Unknown
    The Naked Whiz, man I have to hand it to ya -- you cook complicated, fine looking stuff. What I grill looks pale by comparison. Congrat on reaching this level.

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  • stike
    stike Posts: 15,597
    Chuck/Tx,
    i don't want to speak for the whiz, but i think his point is that it's not that hard.[p]give it a shot!
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    stike, guess the beautiful picture and ten pages of instructions in his tutorial made it seem a little daunting to me. What the heck, I'll start reading. Cheers.

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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Chuck/Tx,
    The first time can be a bit daunting because there are several stops involved. I had printed instructions with my notes penciled in on the margins. The second time, I did it without the instructions as I cooked. I just made sure I had all my ingredients and which ones were in the sofrito and which ones went on top, etc. So, it's not that hard after you do it once or twice. Give it a go. You can read the whole page to get the background etc. but then you should be able to work with just the recipe.[p]TNW
    The Naked Whiz
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