Paella pron-Cooking on a flat TD 2nd round

[DerHusker]

I Love Paella and yours looks fantastic!

Paella take-out box =

 

[legendaryhog]

Damn. Looks great. I want that to go box.

 

[gtr]

That is inspiring! I loves me some paella but I've never tried cooking it. Just fantastic!

 

[THoey1963]

The more I see this, the more I want to try it. I am sure the wife would love it. Did you go from a recipe I could follow?

 

[Smoke Dawg]

What is the tracking number?

I did not receive the to go box yet!

That looks sooooo Gooood!

 

[Shagdog]

The more I see this, the more I want to try it. I am sure the wife would love it. Did you go from a recipe I could follow?

Here's ChicagoKP's recipe that I have followed before and it is great

http://www.bbq-brethren.com/forum/showthread.php?t=137580

and here was one I did a while back...

http://www.bbq-brethren.com/forum/showthread.php?t=215254

Between those and Sako's you should be good to go. Now you just need a paella (the flat bottomed pan to cook it in)

I recommend - http://www.worldmarket.com/product/15-inch-paella-pan.do

 

[THoey1963]

Thanks Shag. I'll take a look at those recipes. As for the pan, the wife bought something similar to this with a glass lid a while back and I was wondering what I was going to cook in it:

[ame="http://www.amazon.com/Calphalon-D1382PB-Commercial-Hard-Anodized-Everyday/dp/B00006FX83"]Amazon.com: Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/313FSM512JL.@@AMEPARAM@@313FSM512JL[/ame]

 

[quamdar]

Well that looks down right delicious! haha

 

[THoey1963]

Is the Arborio rice necessary, or could you sub an Asian white rice?

 

[DerHusker]

Terry,

To answer some of your questions.

The pan you have would not be my choice. You want a large shallow pan with lots of flat bottom surface area that will conduct heat well. When I did my first paella I didn't have a "paella" pan either but I did have a nice 15" flat bottom brazier that worked well. (See link to that cook below)

Bomba rice is the traditional rice to use but Arborio rice is substituted quite often. If you can't get arborio then you could try any short grain rice. I'd recommend the arborio if you can get it.

http://www.bbq-brethren.com/forum/showthread.php?t=210916

Paellas are not hard if you have all your prep work done before you start. There are a lot of ingredients going in at different times so you really don't have time to do any prep work once you start your paella.

Good luck and I hope to see your results soon.

 

[Smoke'em if you got 'em]

I think I need a new keyboard, I just drooled all over mineeeeee........

 

[ssv3]

The more I see this, the more I want to try it. I am sure the wife would love it. Did you go from a recipe I could follow?

I looked at a few you tube videos to get a general idea and got dizzy Then I watched a few more videos, realized that there is no set way of doing it but your own. So I sat down and wrote up my own recipe of the ingredients I would use and cooking steps (order of the ingredients going in) It worked. The pics obviously give the order of how I exactly executed it. Although there is a ton of ingredients, I honestly think it's super easy to do Terry. You guys will love it.

I had 3 people at the table that have been to Spain and I gave a plate to my neighbors that are well traveled and also have been to Spain. First the people at the table said this was spot on and probably better but I told them to be honest and don't sugar coat it. They said they weren't. The next morning I was in the backyard and my neighbor came outside and told me that my paella was as good as the one they had in Costa del Sol. :shock:

 

[ssv3]

Is the Arborio rice necessary, or could you sub an Asian white rice?

DerHusker is spot on Terry. You can even order the Spanish rice on Amazon or from a Spanish store but I figured anything out of Spain is not authentic when it comes to the paella so may as well use the closest ingredients possible since were in a whole another country. In short, any short grain rice will work and I found Arborio available down the street from me for a few bucks.

Bomba rice is the traditional rice to use but Arborio rice is substituted quite often. If you can't get arborio then you could try any short grain rice. I'd recommend the arborio if you can get it.

 

[Lordkifar]

i have had the fortune of travelling to spain and having spanish friends in montreal so i get plenty of paella.....and sir....this is legit looking stuff!!

 

[DerHusker]

I looked at a few you tube videos to get a general idea and got dizzy Then I watched a few more videos, realized that there is no set way of doing it but your own.

Wow ain't that the truth. There wasn't one recipe that I looked at that was the same as another.

So I sat down and wrote up my own recipe of the ingredients I would use and cooking steps (order of the ingredients going in)

This is a great idea and I did pretty much the same. I took parts I liked from around 4 different recipes and made them into one recipe.

I've been waiting to do another and this sure is pushing me in that direction. :mrgreen:

 

[THoey1963]

Going to give this a go tonight. The pan I mentioned above is probably too small, so I'll use a wide, two inch heavy bottom fry pan. Probably follow Tyler Florence from FOOD.COM recipe. Only thing I am really curious about is the amount of saffron to use. His recipe say a generous pinch. I bought a jar that has .01 oz and even that is divided into four separate little containers. Stuff was expensive. $17 for that little amount. But, not like the rest of the seafood was cheap either. Hopefully it turns out good...