Smoked Chicken & Shrimp Paella

[EX~DY]

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...

After an hour or so they were juicy, smoky & ready!

Deboned & cut up all that smoky goodness

Time to get ready for some serious grillin...

Cooking down the sofrito

Everything is coming together nicely

Finally got a nice little soccarat.

Can't say it's my best. But it was prety darn good.
Gotta love Paella!

 

[martyleach]

None of you pictures came through!!

 

[EX~DY]

None of you pictures came through!!

try it now.
Sorry - I am still learning

 

[bluetang]

Ya had my mouth watering with no pics, but NOW!!:clap:

 

[NS Mike D]

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:

 

[EX~DY]

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:

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.

 

[Smoothsmoke]

Looks great man! Any tips on what to look for when shopping for a paella pan?

 

[EX~DY]

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!

 

[martyleach]

Here is a great store for Paella stuff. Coincidentally, they are about a half mile from my house. High quality stuff. Check 'em out.
http://www.hotpaella.com/

 

[martyleach]

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!!

 

[Smoothsmoke]

Good info, thanks!!!

 

[javahog2002]

Looks good. I had paella once at the Costa del Sol.

 

[Phubar]

Nice!