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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-09-2012, 07:32 PM   #1
TY~DY
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Default 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...


After an hour or so they were juicy, smoky & ready!


Deboned & cut up all that smoky goodness

Time to get ready for some serious grillin...


Cooking down the sofrito

Everything is coming together nicely

Finally got a nice little soccarat.

Can't say it's my best. But it was prety darn good.
Gotta love Paella!
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Unread 12-09-2012, 07:35 PM   #2
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None of you pictures came through!!
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Unread 12-09-2012, 07:40 PM   #3
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Quote:
Originally Posted by martyleach View Post
None of you pictures came through!!
try it now.
Sorry - I am still learning
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Unread 12-09-2012, 07:42 PM   #4
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Ya had my mouth watering with no pics, but NOW!!
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Unread 12-09-2012, 09:09 PM   #5
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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).
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Unread 12-09-2012, 09:14 PM   #6
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Quote:
Originally Posted by NS Mike D View Post
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).
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.
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Unread 12-09-2012, 09:16 PM   #7
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Looks great man! Any tips on what to look for when shopping for a paella pan?
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Unread 12-09-2012, 09:19 PM   #8
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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!
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Unread 12-09-2012, 09:21 PM   #9
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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/
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Unread 12-09-2012, 09:25 PM   #10
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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!!
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Unread 12-09-2012, 09:28 PM   #11
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Good info, thanks!!!
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Unread 12-09-2012, 09:28 PM   #12
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Looks good. I had paella once at the Costa del Sol.
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Unread 12-10-2012, 02:25 AM   #13
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Nice!
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