Smoked Chicken & Shrimp Paella

EX~DY

EX~DY

Knows what a fatty is.
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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...
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After an hour or so they were juicy, smoky & ready!
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Deboned & cut up all that smoky goodness
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Time to get ready for some serious grillin...
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Cooking down the sofrito
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Everything is coming together nicely
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Finally got a nice little soccarat.
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Can't say it's my best. But it was prety darn good.
Gotta love Paella!
 
Ya had my mouth watering with no pics, but NOW!!:clap:
 
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:
 
NS Mike D said:
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:
Click to expand...

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.
 
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!
 
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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