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Old 04-27-2014, 12:29 PM   #201
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Looks fantastic. Need a springboard to dive into that!
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Old 04-27-2014, 12:30 PM   #202
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Great! I've never been to Alaska!
uhh, you are taking me along aren't you?
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Old 04-27-2014, 12:58 PM   #203
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Thanks guys.
This is only my second time making it, but I'll do it on the grill from now on. It picked up a nice subtle wood flavor from the mesquite I used. And you can't beat having the correct pan, Ten bucks from wally world.

I like the idea of using the grill. Not only for the mesquite flavor but also, it's a heat source that's big enough to heat the whole pan.
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Old 04-27-2014, 01:45 PM   #204
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I like the idea of using the grill. Not only for the mesquite flavor but also, it's a heat source that's big enough to heat the whole pan.
In Spain, paella is traditionally made on a grill for exactly that reason.

http://m.tienda.com/table/paella-burners.html

Pac, it looks absolutely mouth-watering
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Old 04-27-2014, 04:53 PM   #205
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Thanks guys.
This is only my second time making it, but I'll do it on the grill from now on. It picked up a nice subtle wood flavor from the mesquite I used. And you can't beat having the correct pan, Ten bucks from wally world.
I, for one, would appreciate if you did a full blown write up of it. If you have and I missed it then point me at it!
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Old 04-27-2014, 05:30 PM   #206
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Here is the recipe I used Grilled Paella Mixta (Paella with Seafood and Meat) Recipe - CHOW

I used 1-3/4c rice and adjusted the chicken stock accordingly. And I pretty much halved the chicken, mussels and shrimp. The pan was 13". Another recipe I saw used lobster tails, so I went for it and added one.
And no Spanish chorizo here, so I used a cured, dried, spicy sausage labeled Calabrese. It leached enough grease to saute the onion and garlic without added olive oil.
I sure wish I had remembered the fresh parsley and lemons I had also bought
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Old 04-27-2014, 11:54 PM   #207
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Holy cow, pac, you're killin' me here....that looks fabulous!!
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Old 04-28-2014, 02:42 AM   #208
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Great! I've never been to Alaska!
uhh, you are taking me along aren't you?
Sure, I'll send you all the particulars and you can book your trip!
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Old 04-28-2014, 08:04 AM   #209
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Here is the recipe I used Grilled Paella Mixta (Paella with Seafood and Meat) Recipe - CHOW

I used 1-3/4c rice and adjusted the chicken stock accordingly. And I pretty much halved the chicken, mussels and shrimp. The pan was 13". Another recipe I saw used lobster tails, so I went for it and added one.
And no Spanish chorizo here, so I used a cured, dried, spicy sausage labeled Calabrese. It leached enough grease to saute the onion and garlic without added olive oil.
I sure wish I had remembered the fresh parsley and lemons I had also bought
This may need to go on the menu very soon.
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Old 04-28-2014, 08:29 AM   #210
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This may need to go on the menu very soon.
Drop another tail on there and this (with my changes) would be just right for two people.
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