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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 01-16-2011, 12:12 PM   #1
R2Egg2Q
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Default First try at Paella

I decided to try out a couple of toys for the first time: a 14" stainless steel paella pan and a lump reducing ring from the Ceramic Grill Store. The diameter of the ring is approximately 14" so it matched up nicely with the size of the pan and saved me from filling up the entire firebox of my XL Big Green Egg.

Here's the ring loaded up with lump:


and our first ever attempt at paella (we've only tasted one once before!):




Unfortunately, I have a seafood allergy so we mostly went with ingredients that we saw fellow brethren OakPit use at a paella demo at an Eggfest: Boneless/Skinless Chicken Breast, sausage, onions, green & red bell peppers, garlic, peas, parsley, and spices including saffron.

With the exception of the chicken breast being kind of dry (may go with dark meat next time), the paella was pretty tasty! I think I have more to learn about the rice as I think it could have soaked up a little more chicken broth. I'm not sure how well the soccarat came out. Coming off the pan it looked dark like it was burnt but it didn't taste burnt.

Any input from paella experts is welcome! I'm hoping to improve my future paellas before moving up and trying my 18" pan.

The lump reducing ring worked great! I had no problems generating enough heat to cook around 375-410 degrees.
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Unread 01-16-2011, 12:31 PM   #2
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Looking good!
Great Phirst attempt!

Don't know for sure but I heard that a good paella has to be a little bit burned on the bottom.

Padawan and me have tried our Phirst paella not too long ago... http://www.bbq-brethren.com/forum/sh...ad.php?t=95438
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Unread 01-16-2011, 09:49 PM   #3
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Looks dang good from here!
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Unread 01-16-2011, 10:02 PM   #4
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i like that idea with chicken and sausage better than seafood. looks good man.
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Unread 01-16-2011, 10:22 PM   #5
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Looks great - nice pix and a great choice of dish!
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Unread 01-16-2011, 10:33 PM   #6
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I love Paella, and have spent a lot of time in Spain, where I've had some awesome Paella.

I was a bit caught off balance when I saw your Paella without seafood, but I understand the reason.

The difference between good Paella and mediocre Paella is the rice. If you get the rice right, you have the game won. I love the seafood, but the rice is the element that makes or breaks a Paella.

Here in the states, the best Paella I have had was at The Versailles restaurant on Calle Ocho in Miami. I ordered the Cuban Roast Pork, and my girlfriend had the Paella, and we shared. Both were outstanding!

For future reference, you can do the seafood separately, and add it to the dishes of your guests, and leave it off of your plate. That way, everyone can enjoy your Paella, and you don't risk a trip to the ER.

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Unread 01-17-2011, 12:24 AM   #7
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Quote:
Originally Posted by caseydog View Post
I love Paella, and have spent a lot of time in Spain, where I've had some awesome Paella.

I was a bit caught off balance when I saw your Paella without seafood, but I understand the reason.

The difference between good Paella and mediocre Paella is the rice. If you get the rice right, you have the game won. I love the seafood, but the rice is the element that makes or breaks a Paella.

Here in the states, the best Paella I have had was at The Versailles restaurant on Calle Ocho in Miami. I ordered the Cuban Roast Pork, and my girlfriend had the Paella, and we shared. Both were outstanding!

For future reference, you can do the seafood separately, and add it to the dishes of your guests, and leave it off of your plate. That way, everyone can enjoy your Paella, and you don't risk a trip to the ER.

CD
I think I need to taste some more paella to get a better idea of how the rice should taste. I did use bomba rice so it at least looks like I have the right stuff.

Good point on adding the seafood separately or I suppose I could just add some to one side or use something that I can easily pick out. My allergy isn't so severe that I swell up but the last time I had fish tacos I got a nasty rash and itched for over 2 weeks.

Thanks CD!
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Unread 01-18-2011, 01:33 PM   #8
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Good looking Paella there : )

I personally like Paella with chorizo and chicken and no seafood - cook the chorizo in a little Spanish EVOO until it renders out it's oil and then use this to gently fry the onion, garlic, chicken and rice so each grain is completely coated in oil and then add the the saffron stock a little at a time, stir in, add more, stir in etc.
It comes out with full, slightly al dente but soft grains of rice with a little creamyness
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Unread 01-20-2011, 01:12 PM   #9
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Having a paella without seafood is very common in Spain. We lived there for a while and outside of the touristy areas, most paellas don't contain any seafood. Commonly they use rabbit or chicken, plus a whole gamut of other ingredients - snails etc. So you're not doing anything wrong!
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Unread 01-20-2011, 01:42 PM   #10
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It looks right and very good to me John, I was just checking my PM's thinking Groundhog and I must have missed the invitations
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Unread 01-20-2011, 01:51 PM   #11
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Looks great. I'd hit it.
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Unread 01-20-2011, 01:54 PM   #12
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Quote:
Originally Posted by landarc View Post
It looks right and very good to me John, I was just checking my PM's thinking Groundhog and I must have missed the invitations

We sure did


Looks great John, I bet it was tasty even without the seafood
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Unread 01-20-2011, 02:52 PM   #13
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Looks great to me. How long did you stare at the price tag on the tiny bottle of saffron while trying to think of ways around it?
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Unread 01-20-2011, 03:22 PM   #14
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I'd hit that hard. Great job.
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Unread 01-20-2011, 03:51 PM   #15
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Looks good to me I would definately want to hit that. That is on my I got to try list
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