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Paella

stike
stike Posts: 15,597
edited November -0001 in EggHead Forum
paellaserved.jpg
<p />...did paella for the first time since getting my pan a month or so ago.
outstanding cook. Highly recommend it.[p]I even more highly recommend actually adding the frikkin saffron broth to the rest of the broth when you do it. perhaps it was the sangria, or the mojitos, or the red wine, but i forgot to add it in. i was disappointed to find it out after, but honestly, i was great even without it. [p]you may ask why the chicken looks funny. well, because it's not chicken, it's rabbit. that i think really put it over the top. it cam as a whole rabbit, and yours truly did his best to butcher it. i even got the two tenderloins off, which looked overcooked and too firm, but turned out just right.[p]although i forgot the toasted saffron broth, i did have chicken stock that i augmented with sage and tarragon from the garden, as well as the rest of the rabbit (bones and bits).[p]served it with a tomato/basil/mozz/onion salad, and some home made lemon sorbet to finish it off. a bonus was that the spanish wines we had with it seem to be really underpriced. great value.[p]give it a shot, the paella was well worth the inital 'trouble'. like a pork butt i imagine. first time is potentially confusing, afterward, it's likely much easier the second/third/fourth time. i think we pulled it off a few minutes early, as the soccorat was just beginning to develop.[p]had a couple of semi-local eggers over, and they are paella aficionados. good food and good conversation.[p]
ed egli avea del cul fatto trombetta -Dante
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Comments

  • AZRP
    AZRP Posts: 10,116
    stike,
    Nice shot, looks great! -RP
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  • fishlessman
    fishlessman Posts: 34,583
    stike,
    i would pick out a big bottle of cheap mateus, did a search on it once and it said i was "horribly unsophisticated and embarrassingly out-of-date", i really like that stuff. fits me. nice looking paella
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Sportsman's Lodge
    Sportsman's Lodge Posts: 7
    stike,[p]True Paella from Spain is cooked outdoors (and uses rabbit) over an open fire and with olive wood, which imparts greater flavor enhancing the already fruity olive oil taste. We used to always cook on a charcoal grill then I discovered the BGE. What an absolutely perfect method of cooking a paella!!!! I cook direct. That is how it is done in Spain. Just get the temp. steady at about 300-350 b/c once you open the lid it of course will vent and temp. will rise. I just keep the lower vent closed and if it does get too hot...garlic, onions burning, etc. just take the paella pan (paellera) off and close the lid and let coals/fire go down. You will not interrupt the paella one bit. I have a Med. BGE and I got I think a 14" paellera. It is a perfect tight fit. DELICIOSO! I have a great picture of cooking one but can't figure out how to post the *&#@ thing!
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  • Unknown
    Unknown
    stike,[p]Wow...looks great! What did you do with the garlic head? Did it roast from a raw state in the time your paella cook was complete?[p]Thanks,[p]Kelly
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  • stike
    stike Posts: 15,597
    Sportsman's Lodge,
    ...that's basically how we cooked it.
    it was a feast before we even ate it. feast for the eyes. the smell was incredible, too.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    Kelly,
    followed the tutorial on the whiz's site. the bulb head was cut side down when i sear the rabbit and cooked the veggies.[p]turned it face up to finish roasting while the paella cooked.
    the other cloves basically turned to butter. really delicious.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    fishlessman,
    hahahaha
    i, too, am embarrassingly out of date.[p]thanks for the props
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    AZRP,
    thanks, boss. was a little drunk and had the macro set too close for all the other shots. that's the only one that came out!
    ed egli avea del cul fatto trombetta -Dante
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  • Hoss's BBQ
    Hoss's BBQ Posts: 435
    stike,
    Glad you liked it. The saffron will make a huge difference! Great picture to. I hope yo have many other great paella pics to come. Hoss
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  • stike
    stike Posts: 15,597
    Hoss's BBQ,
    thanks hoss-boss.
    coming from someone who knows his stuff like you do, that's a great compliment.[p]...i'm making another this weekend, and the saffron is going to definitely be involved this time. hahaha[p]funny, it seemed 'complicated' as i did it, but looking back, it was easy as anything. if that's how a first time paella turns out, i can't wait til i have a few under my belt.
    ed egli avea del cul fatto trombetta -Dante
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  • Hoss's BBQ
    Hoss's BBQ Posts: 435
    stike,
    The hardest one for me was the one where I had to measure everything to write the recipie!!! Good luck this weekend Hoss

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  • stike
    stike Posts: 15,597
    Hoss's BBQ,
    yep.
    had a friend get an egg and his wife asked me for my 'famous' recipe for dry rub and rib sauce.[p]i had no idea. it's a little different ever time, even with the same ingredents
    ed egli avea del cul fatto trombetta -Dante
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