Cold weather Paella

rsmdale · December 2009

I know lo-40s are not cold to most of the country,But I needed something to warm us up.

The sofrito-peppers,onions and carrots

Chorizo and hot Italian

Chicken wings

EGG at 400 to cook all the meats

Now the expensive part of the dish

Shrimp,clams,mussels and lobster goes in.

Done

Served w/ a 06 Justin Tempranillo and crunchy bread

GOOD EATS AND GOOD FRIENDS

DALE

JLOCKHART29 · December 2009

Dale I have GOT to go to bed but couldnt help opening your thread real quick. That looks great!! Nice and warm! And don't ever let anyone tell you 40's an't cold. We have been about to die with it in the 40's all day!! :pinch:

Hoss · December 2009

WOW!VERY IMPRESSIVE!!!

Lei'd-n-Egg · December 2009

Absolutely Beautiful! I can only imagine how good it was from the pictures.

Thanks for sharing,
Bryan

Jeffersonian · December 2009

Wow, that's a beauty of a paella, Dale.

Slotmercenary · December 2009

Very pretty! one of these days i will be able to afford the ingredients to try one of those...

Ross in Ventura · December 2009

Great looking Paella Dale

Ross

Florida Grillin Girl · December 2009

Very, very nice paella. It looks perfect. I hope it warmed you up.

Happy holidays to you!

Faith

Big George's BBQ · December 2009

That looks great

Loco Lobo · December 2009

Looks great. I've also standardized on Paella as a recurring feast.

One change for me is to take one or two table spoons of paprika and disolve into the liquid before you poor it over the rice.

Give's an extra flavor to the dish.

Also have dumped in green beans and chick pea's; they work well too.

rsmdale · December 2009

Thaks Hoss!!

GOOD EATS AND GOOD FRIENDS

DALE

rsmdale · December 2009

It was very tasty Bryan,the family loves it.

GOOD EATS AND GOOD FRIENDS

DALE

rsmdale · December 2009

Thanks Brad.

GOOD EATS AND GOOD FRIENDS

DALE

rsmdale · December 2009

Hey Slot-it does'nt have to be expensive.The roots of a paella are that you cook whatever is available in your region.That is why paellas very from area to area.If you noticed I bought the saffron at Trader Joes.Give it a try.

GOOD EATS AND GOOD FRIENDS

DALE

rsmdale · December 2009

Thanks Ross,it is a fun cook.

GOOD EATS AND GOOD FRIENDS

DALE

rsmdale · December 2009

Thanks Faith,it hit the spot.Another glass of wine and a fire and we were set for the night.

GOOD EATS AND GOOD FRIENDS

DALE

rsmdale · December 2009

Thanks George.

GOOD EATS AND GOOD FRIENDS

DALE

rsmdale · December 2009

Thanks Lobo,good idea on the paprika.I learned to cook the dish from a family relative that is from Agentina and he is very set in his ways aon flavor.I had to fudge with the chicken-did not have any rabbit.

GOOD EATS AND GOOD FRIENDS

DALE

Loco Lobo · December 2009

I tried rabbit once but it was as expensive as could be. The flavor of farm raised was OK.

My trade off was more great seafood in exchange for the chicken to replace the rabbit.

Unknown · December 2009

I heard from my Spanish neighbor, that the diehard Paellaistas in Valencia Spain argue incessantly over the best methods of preparation, including whether it is proper to mix seafood with meat in the same dish.

rsmdale · December 2009

That is true,each region has their own idea and recipe.It would depend on your local and what was available.

GOOD EATS AND GOOD FRIENDS

DALE

stones · December 2009

Holy Crap that looks great! I have got to get one of those pans and give it a try!

stones · December 2009

what size egg?what size pan?

rsmdale · December 2009

I did it on my XL it is I believe a 18 in pan.

GOOD EATS AND GOOD FRIENDS

DALE

Cold weather Paella

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