Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Paella
Options
Comments
-
Oh niiiice. I love paella! That looks like a great time, thanks for the pics!
-
I was gonna take the egg to the venue but couldn't find a truck... had to use the gas paella burner.
cheers! -
Must be a paella weekend. I did one last night on my large BGE and from your pictures was wondering if most of the ingredients were precooked and added at the end or in the middle of the cook? Would post a pic but photobucket is not cooperating today.
-
Congratulations Pato, looks like a very tasty paella and you are helping a good cause too.
-
How about some paella recipes? I just got a 14" paella pan as a gift from a friend and now interested in using it. If you could share some of your recipes that would be wonderful.
-
Thanks for posting always enjoy your fabulous pics
-
-
Here is my recipe for Paella. I've used it many times and it always turns out great.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=862805&catid=1 -
There are so many variations. Here is one I do every few months with variations, last night being the latest. Photobucket will not let me in so will provide what I have.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=715388&catid=1
Rice, Paella, Richard Fl.
I have been cooking this dish and variations for over 20 years, but this is the first time on the BGE. Will do more for sure. This was prompted by the BGE Aug '09 throwdown where the ingredients were scallops, pistachios, cumin and rice. Like to use chicken drumettes also.
INGREDIENTS:
Step 1
3 3 1/2 Ozs Pkg Spanish Chorizo, Sliced thin on diagonal
1 Large Onion, Diced or Sliced thin then in half, your choice
4-5 Ozs Pickled hot red peppers, diced medium, Peppadew style
1 Tsp Cumin
4 Ozs Pistachios
1-2 Tbs Spanish Saffron
Olive oil to sauté
Step 2
2 Cups Aborio/Valencia rice
Step 3
10 Ozs Can Clam Juice
8 Ozs White Wine, Chardonnay
22 Ozs Chicken Stock
Step 4
6-8 Ozs Frozen Green Peas
6-8 Ozs Conch, Pounded to tenderize and then sliced into thin 2 inch pieces
Quartered artichoke hearts, pickled (optional)
Step 5
Red Bell Pepper, Top for center, Slices layed on top
12-15 Pieces Fresh Asparagus
Step 6
12-15 Fresh Little Neck Clams
12-15 Fresh Mussels, regular or New Zealand Green Lips
12-15 Shrimp, 16-20 count, may be peeled or not
8-10 Shrimp, 16-20 count, Heads on for presentation, use bamboo skewers to keep from curling.
Equiptment:
16 Inch Paella Pan
Procedure:
Step 1
1 Bring BGE up to 350°F and using a spider in high position, placed the paella pan on spider and poured in 2-3 ozs EVOO to sauté onion and chorizo. Little cherry wood chips for flavor.
Step 2
1 After the onions are translucent add the rice and get coated with oil and drippings from chorizo.
Step 3
1 Add liquid and saffron and bring to a boil.
Step 4
1 Add peas and conch.
Step 5
1 After 15 minutes cooking, add the asparagus and bell pepper.
Step 6
1 20-22 minutes of cooking add the seafood, turning the mussels and clams so when they open the hinge is at the bottom for presentation. When the seafood is done about 10-12 minutes and the liquid is gone, remove and let rest for 10-15 minutes. If the liquid is not gone and the shrimp are done, remove them.
Step 7
1 Enjoy, Served with some Sterling Chardonnay.
Recipe Type
Main Dish, Seafood
Recipe Source
Source: BGE Forum, Richard Fl, 2009/08/27 -
Here is the link to the recipe I did on saturday, I just wrote it up with an intro beforehand.. it's in spanish but you can easily translate it with the widget on the top right hand size.
Pato's paella
Cheers! -
Pato, the paella looks fabulous .......and I thought my 18" daimeter pan on the XLG was big. Now I see a gigantic size.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum