R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
My wife has been asking me to cook paella for a while. I'd been putting it off as it really takes a lot of time to gather all the ingredients and prep for the cook. Today we decided it was time to break in our larger paella pan which is 18" in diameter.
Here's the pan and the prepped ingredients:
Basically we referenced two paella recipes for this cook: one from La Paella and the other from the Naked Whiz site. The Naked Whiz site has Egg specific cooking instructions that were helpful. I couldn't find Spanish chorizo so I substituted portuguese linguica.
I got the Egg fired up and the shiny new pan on:
Browned the chicken a little in some EVOO:
Removed the chicken, and sauteed the red bell pepper, green beans, garlic, and artichoke hearts (not shown in this pic - still on the pan at the time):
Reduced the red onions, tomato puree, and spanish paprika for "sofrito":
Then put all the ingredients together at 350 degrees and tossed in a couple hickory chunks for a little smoke:
Almost there (the bomba rice had soaked up all the chicken broth):
Lifted the edge to see if it was starting to stick a little and for signs of soccarat forming:
Off the Egg and resting:
Then it was time to eat:
It was my best paella yet but then again, I've only cooked this three times now so what do I know? Well, I know it was tasty!
Thanks for looking.
Here's the pan and the prepped ingredients:
Basically we referenced two paella recipes for this cook: one from La Paella and the other from the Naked Whiz site. The Naked Whiz site has Egg specific cooking instructions that were helpful. I couldn't find Spanish chorizo so I substituted portuguese linguica.
I got the Egg fired up and the shiny new pan on:
Browned the chicken a little in some EVOO:
Removed the chicken, and sauteed the red bell pepper, green beans, garlic, and artichoke hearts (not shown in this pic - still on the pan at the time):
Reduced the red onions, tomato puree, and spanish paprika for "sofrito":
Then put all the ingredients together at 350 degrees and tossed in a couple hickory chunks for a little smoke:
Almost there (the bomba rice had soaked up all the chicken broth):
Lifted the edge to see if it was starting to stick a little and for signs of soccarat forming:
Off the Egg and resting:
Then it was time to eat:
It was my best paella yet but then again, I've only cooked this three times now so what do I know? Well, I know it was tasty!
Thanks for looking.