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-   -   Smoked Chicken & Shrimp Paella (http://www.bbq-brethren.com/forum/showthread.php?t=149227)

TY~DY 12-09-2012 07:32 PM

Smoked Chicken & Shrimp Paella
 
This is my 5th or 6th attempt at Paella.
After the last couple, I decided it needed more smoke flavor.
So I went with 2 legs & 2 thighs, rubbed with Ploughboy's Fin & Feather.
Let them sit about an hour before they went into the mini...
http://i1289.photobucket.com/albums/...om_Yan/016.jpg
http://i1289.photobucket.com/albums/...-19-08_341.jpg
After an hour or so they were juicy, smoky & ready!
http://i1289.photobucket.com/albums/...-41-08_937.jpg
http://i1289.photobucket.com/albums/...-42-01_201.jpg
Deboned & cut up all that smoky goodness
http://i1289.photobucket.com/albums/...-42-52_111.jpg
Time to get ready for some serious grillin...
http://i1289.photobucket.com/albums/...-33-32_928.jpg
http://i1289.photobucket.com/albums/...-33-41_385.jpg
Cooking down the sofrito
http://i1289.photobucket.com/albums/...-55-36_585.jpg
Everything is coming together nicely
http://i1289.photobucket.com/albums/...-47-59_966.jpg
Finally got a nice little soccarat.
http://i1289.photobucket.com/albums/...-04-07_225.jpg
Can't say it's my best. But it was prety darn good.
Gotta love Paella!

martyleach 12-09-2012 07:35 PM

None of you pictures came through!!

TY~DY 12-09-2012 07:40 PM

Quote:

Originally Posted by martyleach (Post 2292722)
None of you pictures came through!!

try it now.
Sorry - I am still learning

bluetang 12-09-2012 07:42 PM

Ya had my mouth watering with no pics, but NOW!!:clap:

NS Mike D 12-09-2012 09:09 PM

very nice FYI, spanish chorizo is loaded with smoked paprika. Chorizo and spanish smoked paprika is how restaurants get that smoked flavor in their paellas.

I can see you nailed the saccorat (crispy rice that forms on the bottom). :hungry:

TY~DY 12-09-2012 09:14 PM

Quote:

Originally Posted by NS Mike D (Post 2292831)
very nice FYI, spanish chorizo is loaded with smoked paprika. Chorizo and spanish smoked paprika is how restaurants get that smoked flavor in their paellas.

I can see you nailed the saccorat (crispy rice that forms on the bottom). :hungry:

Believe it or not, A good Spanish or Portugese Chorizo is hard to find here. Every store i have been to only carry's the Mexican style. To me, it just wouldn't be the same. Hence the smoked Chicken.
It's the first time I got the soccarat how I wanted it.
Thank you.

Smoothsmoke 12-09-2012 09:16 PM

Looks great man! Any tips on what to look for when shopping for a paella pan?

TY~DY 12-09-2012 09:19 PM

I liked the ones online, but I prefer to shop local if I can. I got mine from my local Ace Hardware. It's a SS Green Egg model. 14" so it's more than enough for the better half & me. It's worked great for me + I supported a local business. Win - Win!

martyleach 12-09-2012 09:21 PM

Here is a great store for Paella stuff. Coincidentally, they are about a half mile from my house. High quality stuff. Check 'em out.
http://www.hotpaella.com/

martyleach 12-09-2012 09:25 PM

So, I prefer a steel (non-stainless) pan with dimples. In theory, the dimples catch some of the oil and keep your stuff from burning. I have a 15 inch pan and larger. You don't want to start too large. Doing a Paella is all about the prep work as things happen real fast.
Quite often, I make the Sofrito in advance. Makes it a lot easier because if you are making a Paella, you probably have company. They feed a lot of people.

Nice Paella!!

Smoothsmoke 12-09-2012 09:28 PM

Good info, thanks!!!

javahog2002 12-09-2012 09:28 PM

Looks good. I had paella once at the Costa del Sol.

Phubar 12-10-2012 02:25 AM

Nice!


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