Birthday Paella

[BBcue-z]

Made seafood Paella on the disc for my daughter’s 21st Birthday

Started with mixed peppers

Then chicken and sausage

then added some grilled veggies

And the rice

Started layering the seafood, first the fish filets

then the crab legs and lobster claws

Added mussels

then the shrimp and the garnish

And dinner was served

It’s ben a busy cooking holiday season, but had a great time

[jess]

SON, that's not a paella that is a seafood wonderland ! Where's the crusty bread & wine ? Over the fence- out of the park - somewhere past main st.

[Canadian Bacon]

Oh Ya!.....I could definitely tear into that.....yummy .
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[TrailerBuilder]

Hadi, first off, Happy 21st Birthday to your daughter! Your getting old my friend Please tell her Happy Bday from all of us here.

NOW, holy crap dude!! What a meal you put out for the occasion I try and attempt to duplicate some of your meals...well most of them, but you have set the bar up high with this one brother. You have put out some killer meals, but this one Im going to say has landed on the top of your list of cooks. Very nicely done Hadi

On a side note...we need to talk. I cant even begin to get my rice turning out like yours does. Id love to know your process sometime.
_________________
X2 Finished Build
Disco Time
Fire Pit

[BBcue-z]

Thanks Jess
There was plenty of wine and crusty bread to accompany the meal

Thanks Canadian Bacon

Thanks Troy for the Birthday wishes and the compliments
I wanted to make a special meal for this special occasion. And yes, I’m getting old

As far as cooking rice, I use 2:1 ratio water to rice, let the water boil, then decrease the heat to very low. I then take it of off the heat when there is very little water left in the pan. Keep it covered until all the water has been absorbed and the rice come up nice and fluffy. But please let me know if you want to chat about the process.

[k.a.m.]

Happy Birthday to your daughter BBcue-z.
This is a meal I want to cook, your Paella always looks so inviting. Nicely done my man.

Do you cook everything on the disco or is the shell fish cooked desperately then added?
I need a process/recipe here.

On a side note I celebrated my daughters 21st birthday 11 years ago, I like to think I am aging gracefully.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[BBcue-z]

Thanks K.a.m for the birthday wishes and the compliments
I used to make Paella the traditional way, which is every thing cooked together in the same cooking vessel.
Here is one I did a while back with steps and ingredients:
http://www.thesmokering.com/forum/viewtopic.php?t=62808
Also here is a good video on how to make Paella the traditional way
https://www.youtube.com/watch?v=F9eXWD_lbFs

After making so many of these and always running short on time, I started using short cuts. I borrowed the fried rice idea from Asian cuisines and few other techniques from other cuisines.
The main thing about Paella is the broth and of course the rice. Bomba rice is what’s usually used because it absorbs 3 times its volume in broth. And that’s why it’s so important to have an extremely flavorful broth. I cheat sometimes and use other types of rice.

For this Paella I cooked every thing separately including the rice. I followed the original recipe in creating the broth, then poured it over the rice in a rice cooker and then fried the rice on the disco.

The Broth
I first sautéed peppers, onions, and fresh chopped garlic, Spanish Chorizo in EVOO, and added the seasoning s&p, paprika, old bay, oregano, onion and garlic powder, allspice, cumin, hot paprika, and saffron. Added a cup of dry white wine, and then added chicken broth, seafood broth and a little diced stewed tomatoes, tomato paste and some lemon juice.
This is basically the start of every Paella.

For the seafood, I seasoned the fish filets in similar spices and pan-fried them in EVOO and placed them over the rice, the reaming of the shellfish were steamed the traditional way and placed over the rice with the exception of the shrimp. I sautéed the shrimp in garlic, white wine and fresh herbs and then added it to the Paella. The remaining ingredient are mainly garnish, but have to be warmed up first like green peas, chick peas, mixed peppers, artichoke...etc. And always top with fresh chopped parsley and green onions.

There is no right or wrong way to make Paella, it was originally created from leftovers, so any thing you want to add or take out would be fine.
I hope this helped, please let me know if you need additional info.

[k.a.m.]

Thank you for the tips and info BBcue-z. I am definitely going to try my hand at this.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker