Looks fantastic. Need a springboard to dive into that!
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.
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.
Great! I've never been to Alaska!
uhh, you are taking me along aren't you?
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.
I was scratching my head about the flavor bars. Ahhh, I had an older gasser that used lava rocks instead. It says these prervent flare ups and direct the heat? I also read these should be cleaned every couple months. I wish dishes and laundry were so forgiving.
Nice looking set of pics and more better, tasty meals too.
Made some steaks last night. Rear to medium rear. Told my wife to close her eyes and taste, she loved it. She usually has me kill the meat, I mean make it well done, brrr...
Grilling weather is here all week! Can't wait to make the tri-tip steak over the wood fire. Discovered the magic of wood last year and, wow, what a difference! Delicious!!!
The only time I use gas is crawfish boils, steaming crabs, deep frying turkey/carnitas and to heat a CI skillet to "white hot" for blackening.
I would have had a much harder time controlling the heat using charcoal for my paella. Especially using a 13" pan. I would have needed a monster charcoal grill to be able to move the pan around from direct to indirect as needed and use it for browning the chicken, sauteing the veggies, simmering the rice and then cranking the heat back up to help the socarrat along. But I'm sure it can be done.
I'll look forward to your pics of you cooking paella on the charcoal/wood grill, Craig.