A Paella Project

[hawgheaven]

I did this at the cottage not too long ago, thought I'd share.

The mess in place:



Onions, garlic and red bell pepper sauteing in olive oil:





Chicken browned off, and loaded into the mix with rice, chorizo, saffron, tomato gravy and chicken broth:



Clams, mussels and peas...finale:

[HoosierKettle]

you do not play around.  excellent.

[Travis]

Man, that looks delicious.
Got a couple questions for you. What kind of heat are you running for the cook? What's tomato gravy?
Also noticed you didn't mention using that wine in the dish. What was it for... [emoji41]



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[hawgheaven]

Man, that looks delicious.
Got a couple questions for you. What kind of heat are you running for the cook? What's tomato gravy?
Also noticed you didn't mention using that wine in the dish. What was it for... [emoji41]

Thanks guys!

The wine was for marinating the cook.   

Prolly running at 350 or so for the final cook. I used RO briquets in the 18.5" kettle. Had them stacked in the middle to brown off the meat. Then took the meat out and sauteed the veggies, then pushed the coals off to the side added the meat back in, added ingredients, and let everything cook down. Then added the seafood. Tomato gravy is tomato sauce, just what we call it.