Saturday night Paella on the Grill /PrOn

Thespanishgrill · 11-03-2013, 10:08 AM

Got tired of being beaten up on the brisket front for the past month or so , decided to go back to what I know, PAELLA on the grill ! and it was one of my best. The new 26 inch weber worked great, now I can get a bigger Paella pan =).

Happy Sunday everyone

Big George's BBQ · 11-03-2013, 10:16 AM

That looks really good Would you mind sharing what you did

Thespanishgrill · 11-03-2013, 10:40 AM

Hi George,

Since I don't work by recipe let me try this.

EVOO saute sausage to flavor oil then I add onions, usually around a half onion. Saute til soft, add tomato mixture - premade or your favorite saute, add salt and saffron and smokey paprika if you have it. Let thicken a little then add stock based on the amount of rice and size of pan, I only had veg but would usually go for seafood with seafood but it doesn't make much difference.

I just keep adding until I get the flavor, texture and smell that I want. Keep tasting the broth since that's what the rice will taste like =)
When you get a rolling type boil Add Arborio or Bomba rice see instructions on box vs liquid based on the size paella pan you are using.
I usually add the water to the pan in the kitchen even before i start cooking to the rivet area in my pan and leaving enough room from the top so it doesnt overflow so I know how much stock i will need when I start cooking. I do this so i know what im in for liquid to water to pan size. Ii have overflowed a few and it's a huge mess .

Timing the ingredients is key, shellfish take longer than shrimp and squid need to be sauted early in my opinion, salmon chunks are nice too. Just have to gauge the time for the rice and work around that.
Once the crusty bubbles are going and most of the water is has been absorbed I'll pull it and let it set up for about 3-5 minutes.
You can arrange the food as art on the top and expect it to look like that if you don't stir things. I tried to do the Spanish flag from red and yellow peppers on top but the light was a bit low.

On a side note watch this video, this is an old timer paella cook, watch the steps and just copy with what you have. It's really just the method of steps. I miss this show. I hope this helped.

Check the 14 minute mark.

http://www.youtube.com/watch?v=vE9DjaAaWrs

All the best, let me know how it worked out.

Diesel Dave · 11-03-2013, 10:53 AM

Thanks for the write up after such awesome pr0n!!!

jbuntingsr · 11-03-2013, 10:54 AM

Looks great

Thespanishgrill · 11-03-2013, 10:55 AM

Or watch the whole show or the whole series. If you like Spain it's a good watch =)

dwfisk · 11-03-2013, 11:34 AM

Yea man, that looks great. Bet you are glad you went with the 26.75! How much charcoal did you use, a single layer? Lump or brickettes?

Thespanishgrill · 11-03-2013, 12:32 PM

Funny you should ask, I am hella glad I went with the 26, I've only cooked on it 2-3 times so far. It takes a minute to get used to the added space and additional fuel.
I used a whole starter of charcoal which on my old 22 was fine, but after I spread them out on this one, I didn't have enough heat after letting them go to white to keep the water boiling so I pulled the paella added another layer of unlit ontop and in 5 minutes I was cooking again with enough heat.
I think next time I might just have a layer of unlit then add the lit to it I'm still working on it.
I used KBB, which I'm only using to get rid of as i don't really care for it all the much. Too much smoke and not the kind I'm looking for. I just scored a few big bags of Royal Oak at HD this weekend for like 12 bucks a bag. I'll give that a try next round. It worked out fine but it needs a little work.

Cheers

sliding_billy · 11-03-2013, 03:28 PM

What a great cook.

cowgirl · 11-03-2013, 03:51 PM

Looks delicious!!

Bonewagon · 11-03-2013, 03:59 PM

That looks fantastic.

dwfisk · 11-03-2013, 04:08 PM

Quote:

Originally Posted by Thespanishgrill

Funny you should ask, I am hella glad I went with the 26, I've only cooked on it 2-3 times so far. It takes a minute to get used to the added space and additional fuel.
I used a whole starter of charcoal which on my old 22 was fine, but after I spread them out on this one, I didn't have enough heat after letting them go to white to keep the water boiling so I pulled the paella added another layer of unlit ontop and in 5 minutes I was cooking again with enough heat.
I think next time I might just have a layer of unlit then add the lit to it I'm still working on it.
I used KBB, which I'm only using to get rid of as i don't really care for it all the much. Too much smoke and not the kind I'm looking for. I just scored a few big bags of Royal Oak at HD this weekend for like 12 bucks a bag. I'll give that a try next round. It worked out fine but it needs a little work.

Cheers

Yea, I love my 26.75 OGT. Most of the time I'm only cooking on 1/4-1/2 of the grill. FYI, I've had real good luck with Stubbs brickettes (better burn & less ash) or Cowboy lump, but lately my home-made lump is taking center stage.

PS: I have a 15" paella pan but I'm thinking a 22" or 24" is on my Christmas list.

dport7 · 11-03-2013, 04:15 PM

Great lookin dish of food. Glad you gave some insight on how you fixed that dish.

BASSER · 11-03-2013, 04:21 PM

Yes please

Ron_L · 11-03-2013, 05:40 PM

That looks fantastic! How was the soccarat? That's my favorite part

11-03-2013, 10:16 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks really good Would you mind sharing what you did __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-03-2013, 10:53 AM	#4
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Thanks for the write up after such awesome pr0n!!! __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-03-2013, 11:34 AM	#7
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Yea man, that looks great. Bet you are glad you went with the 26.75! How much charcoal did you use, a single layer? Lump or brickettes? __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

11-03-2013, 03:51 PM	#10
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

11-03-2013, 03:59 PM	#11
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	That looks fantastic. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

11-03-2013, 10:40 AM	#3
Thespanishgrill On the road to being a farker Join Date: 09-28-13 Location: Los angeles	Hi George, Since I don't work by recipe let me try this. EVOO saute sausage to flavor oil then I add onions, usually around a half onion. Saute til soft, add tomato mixture - premade or your favorite saute, add salt and saffron and smokey paprika if you have it. Let thicken a little then add stock based on the amount of rice and size of pan, I only had veg but would usually go for seafood with seafood but it doesn't make much difference. I just keep adding until I get the flavor, texture and smell that I want. Keep tasting the broth since that's what the rice will taste like =) When you get a rolling type boil Add Arborio or Bomba rice see instructions on box vs liquid based on the size paella pan you are using. I usually add the water to the pan in the kitchen even before i start cooking to the rivet area in my pan and leaving enough room from the top so it doesnt overflow so I know how much stock i will need when I start cooking. I do this so i know what im in for liquid to water to pan size. Ii have overflowed a few and it's a huge mess . Timing the ingredients is key, shellfish take longer than shrimp and squid need to be sauted early in my opinion, salmon chunks are nice too. Just have to gauge the time for the rice and work around that. Once the crusty bubbles are going and most of the water is has been absorbed I'll pull it and let it set up for about 3-5 minutes. You can arrange the food as art on the top and expect it to look like that if you don't stir things. I tried to do the Spanish flag from red and yellow peppers on top but the light was a bit low. On a side note watch this video, this is an old timer paella cook, watch the steps and just copy with what you have. It's really just the method of steps. I miss this show. I hope this helped. Check the 14 minute mark. http://www.youtube.com/watch?v=vE9DjaAaWrs All the best, let me know how it worked out.

11-03-2013, 10:54 AM	#5
jbuntingsr Full Fledged Farker Join Date: 04-29-12 Location: Lincoln, De	Looks great

11-03-2013, 10:55 AM	#6
Thespanishgrill On the road to being a farker Join Date: 09-28-13 Location: Los angeles	Or watch the whole show or the whole series. If you like Spain it's a good watch =)

11-03-2013, 12:32 PM	#8
Thespanishgrill On the road to being a farker Join Date: 09-28-13 Location: Los angeles	Funny you should ask, I am hella glad I went with the 26, I've only cooked on it 2-3 times so far. It takes a minute to get used to the added space and additional fuel. I used a whole starter of charcoal which on my old 22 was fine, but after I spread them out on this one, I didn't have enough heat after letting them go to white to keep the water boiling so I pulled the paella added another layer of unlit ontop and in 5 minutes I was cooking again with enough heat. I think next time I might just have a layer of unlit then add the lit to it I'm still working on it. I used KBB, which I'm only using to get rid of as i don't really care for it all the much. Too much smoke and not the kind I'm looking for. I just scored a few big bags of Royal Oak at HD this weekend for like 12 bucks a bag. I'll give that a try next round. It worked out fine but it needs a little work. Cheers

11-03-2013, 03:28 PM	#9
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	What a great cook.

11-03-2013, 04:15 PM	#13
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Great lookin dish of food. Glad you gave some insight on how you fixed that dish. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

11-03-2013, 04:21 PM	#14
BASSER Full Fledged Farker Join Date: 08-04-13 Location: Dayton, Ohio Name/Nickname : ROB	Yes please __________________ Rob WSM 18.5", Weber Kettle, Thermapen, Maverick ET-732

11-03-2013, 05:40 PM	#15
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	That looks fantastic! How was the soccarat? That's my favorite part __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850