Paella on the Weber

NS Mike D · 12-08-2012, 01:01 AM

Got the Weber Kettle fired up. Chicken, Pork, Chorizo, Scallops, Clams, Mussels and Shrimp. Aborio rice . Seasoned with Smoked Spanish Paprika, Saffron, Onions, Peppers, Garlic, tomato sauce, and chicken stock. Garnished with grilled asparagus (grilled them first and then set aside), roasted red peppers and lemon.

prepped the ingredients

IMG_0141.jpg

on the grill

IMG_0142.jpg

I had to run and pick up son from a neighbor, thus I pulled it off the a little grill too early, so I nuked the clams a minute and they opened.

IMG_0148.jpg

dinner was served
IMG_0152.jpg

code3rrt · 12-08-2012, 02:18 AM

Looks mighty good!

SmokinAussie · 12-08-2012, 03:32 AM

That's very impressive! Absolutely have to do this!

Cheers!

Bill

sfbbqguy · 12-08-2012, 08:18 AM

This is awesome! Nice work.

I was thinking of trying this next weekend. I've had the rice for a while just waiting for the right time.

Is the a recipe for yours somewhere?

aawa · 12-08-2012, 08:35 AM

holy cow that looks dericious. why wasnt i invited over!

chicagokp · 12-08-2012, 08:49 AM

Looks good!

NS Mike D · 12-08-2012, 09:00 AM

I'll post last night's recipe. Been playing around with different variations. This is a puerto rican arroz con pollo with chorizo I did over the summer. I don't have bomba (paella) rice so I use aborio. Getting the right amount of liquid is tricky, especially when you add seafood, so the aborio rice is very forgiving that way.

I'll also share thoughts on charcoal/temp as I over did the initial charcoal and thus the darker color.

This is a puerto rican arroz con pollo (the poor man's paella) with chorizo I did over the summer (where I played around with the idea of the asparagus garnish)

IMG_8560.jpg

R2Egg2Q · 12-08-2012, 09:39 AM

Very nice presentation. Looks tasty!

scm1226 · 12-08-2012, 09:57 AM

Looks good mike!!

tish · 12-08-2012, 10:25 AM

Looks irresistible! I'll take a plate of that.

el_matt · 12-08-2012, 10:44 AM

I don't care for seafood, or asparagus, but I think I'd have seconds of that!!!

Matt

landarc · 12-08-2012, 11:52 AM

Nicely done, love paella

Bluebird · 12-08-2012, 12:01 PM

Excellent job!

NS Mike D · 12-08-2012, 01:58 PM

So here goes:

17" Paella Pan makes 10 servings

1/2 lb Boneless skinless chicken thighs (4 thighs) cubed
1/2 lb Pork loin cubed
2 Chozo sliced in half lengthwise, the sliced in 1/8" pieces
6 Scallops cut in quarters (you can substitute with 1/2 lb bay scallops)

12 shrimp, peeled and veined
12 clams
12 mussels

4 Cloves of garlic crushed and diced
1 Spanish onion diced
1 Green Pepper diced

2 tsp Smoked Spanish paprika
1/4 g Saffron threads (about 1/2 tsp)

3 1/2 c Aborio rice (or Bomba if you can find it)
4 c Chicken stock (hot)
4 oz Tomato paste

4 c How water (as needed)

olive oil

garnish

grilled asparagus
roasted red peppers (thinly sliced)
lemon slices (about three lemons)

directions

Prepare a charcoal grill with one chimney of kingsford blue. Spread coals evenly. Grill asparagus and set aside.

Place paella pan on grill and coat with olive oil (about 3 t/l). Add garlic and stir quickly to prevent burning. Add chicken and pork stirring to coat with oil and brown, about 5 minutes. Add scallops.

Add onion and peppers, continue to stir so that nothing burns until onions become translucent, about 5 minutes. Addpaprika and saffron and stir so they coat the ingredients and the heat brings out their aromas, about 2 minutes.

Add rice and stir to mix well.

Add tomato sauce and chicken broth and gentle stir to evenly distribute the paella.

Cover the grill with the lid and close vents halfway to reduce temperature. Quickly check every 5 minutes, add water a cup at a time as needed. Stir gently, just enough to distribute the water. The clams and mussels will release liquid, so take that into account before adding water. After 20 minutes the rice should be mostly cooked and little to no liquid should remain. At this point the paella with to start forming the sacorrat, the crunchy rice on the bottom. This is considered a delicacy and my favorite as a child.

Add the seafood and garnish. The clams and mussels should be inserted to touch the bottom of the pan so they are 80% surrounded by the rice. The clams and mussels will release liquid, so take that into account before adding
Cover and cook another 10 minutes until the clams and mussels have opened, the rice is cooked and there is no liquid. Did the sacorrat form?

serve.

aawa · 12-08-2012, 02:00 PM

Thanks for the recipe and directions!

12-08-2012, 01:01 AM	#1
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY Downloads: 0 Uploads: 0	Paella on the Weber Got the Weber Kettle fired up. Chicken, Pork, Chorizo, Scallops, Clams, Mussels and Shrimp. Aborio rice . Seasoned with Smoked Spanish Paprika, Saffron, Onions, Peppers, Garlic, tomato sauce, and chicken stock. Garnished with grilled asparagus (grilled them first and then set aside), roasted red peppers and lemon. prepped the ingredients IMG_0141.jpg on the grill IMG_0142.jpg I had to run and pick up son from a neighbor, thus I pulled it off the a little grill too early, so I nuked the clams a minute and they opened. IMG_0148.jpg dinner was served IMG_0152.jpg __________________ 2 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser super sneaky thermapen disguised as a protemp

12-08-2012, 02:18 AM	#2
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Looks mighty good! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-08-2012, 03:32 AM	#3
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	That's very impressive! Absolutely have to do this! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

12-08-2012, 08:18 AM	#4
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA Downloads: 0 Uploads: 0	This is awesome! Nice work. I was thinking of trying this next weekend. I've had the rice for a while just waiting for the right time. Is the a recipe for yours somewhere? __________________ 2004 Weber Performer GREEN UDS Orange Super-Duper Fast Taylor Made 9deg. R7TP w/S-Fujikura 6 Rescued 2002 Weber Genesis Silver B Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) 18" Gold (rescue) SJS (rescue) and a Pyro FIL

12-08-2012, 08:35 AM	#5
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	holy cow that looks dericious. why wasnt i invited over! __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

12-08-2012, 08:49 AM	#6
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Looks good! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

12-08-2012, 09:00 AM	#7
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY Downloads: 0 Uploads: 0	I'll post last night's recipe. Been playing around with different variations. This is a puerto rican arroz con pollo with chorizo I did over the summer. I don't have bomba (paella) rice so I use aborio. Getting the right amount of liquid is tricky, especially when you add seafood, so the aborio rice is very forgiving that way. I'll also share thoughts on charcoal/temp as I over did the initial charcoal and thus the darker color. This is a puerto rican arroz con pollo (the poor man's paella) with chorizo I did over the summer (where I played around with the idea of the asparagus garnish) IMG_8560.jpg __________________ 2 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser super sneaky thermapen disguised as a protemp

12-08-2012, 09:39 AM	#8
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	Very nice presentation. Looks tasty! __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

12-08-2012, 09:57 AM	#9
scm1226 Full Fledged Farker Join Date: 05-14-10 Location: Bay Shore, NY Downloads: 0 Uploads: 0	Looks good mike!! __________________ SMOKIN' IRISH BBQ

12-08-2012, 10:25 AM	#10
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Looks irresistible! I'll take a plate of that. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

12-08-2012, 10:44 AM	#11
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	I don't care for seafood, or asparagus, but I think I'd have seconds of that!!! Matt

12-08-2012, 11:52 AM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nicely done, love paella __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-08-2012, 12:01 PM	#13
Bluebird Full Fledged Farker Join Date: 07-11-12 Location: Floyd Va Downloads: 0 Uploads: 0	Excellent job! __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.

12-08-2012, 01:58 PM	#14
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY Downloads: 0 Uploads: 0	The Recipe So here goes: 17" Paella Pan makes 10 servings 1/2 lb Boneless skinless chicken thighs (4 thighs) cubed 1/2 lb Pork loin cubed 2 Chozo sliced in half lengthwise, the sliced in 1/8" pieces 6 Scallops cut in quarters (you can substitute with 1/2 lb bay scallops) 12 shrimp, peeled and veined 12 clams 12 mussels 4 Cloves of garlic crushed and diced 1 Spanish onion diced 1 Green Pepper diced 2 tsp Smoked Spanish paprika 1/4 g Saffron threads (about 1/2 tsp) 3 1/2 c Aborio rice (or Bomba if you can find it) 4 c Chicken stock (hot) 4 oz Tomato paste 4 c How water (as needed) olive oil garnish grilled asparagus roasted red peppers (thinly sliced) lemon slices (about three lemons) directions Prepare a charcoal grill with one chimney of kingsford blue. Spread coals evenly. Grill asparagus and set aside. Place paella pan on grill and coat with olive oil (about 3 t/l). Add garlic and stir quickly to prevent burning. Add chicken and pork stirring to coat with oil and brown, about 5 minutes. Add scallops. Add onion and peppers, continue to stir so that nothing burns until onions become translucent, about 5 minutes. Addpaprika and saffron and stir so they coat the ingredients and the heat brings out their aromas, about 2 minutes. Add rice and stir to mix well. Add tomato sauce and chicken broth and gentle stir to evenly distribute the paella. Cover the grill with the lid and close vents halfway to reduce temperature. Quickly check every 5 minutes, add water a cup at a time as needed. Stir gently, just enough to distribute the water. The clams and mussels will release liquid, so take that into account before adding water. After 20 minutes the rice should be mostly cooked and little to no liquid should remain. At this point the paella with to start forming the sacorrat, the crunchy rice on the bottom. This is considered a delicacy and my favorite as a child. Add the seafood and garnish. The clams and mussels should be inserted to touch the bottom of the pan so they are 80% surrounded by the rice. The clams and mussels will release liquid, so take that into account before adding Cover and cook another 10 minutes until the clams and mussels have opened, the rice is cooked and there is no liquid. Did the sacorrat form? serve. __________________ 2 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser super sneaky thermapen disguised as a protemp

12-08-2012, 02:00 PM	#15
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	Thanks for the recipe and directions! __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *