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Author Topic: Paella  (Read 958 times)

JEBIV

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  • Posts: 10686
Paella
« on: May 27, 2017, 05:21:28 PM »







Well all I can say is it was good

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mhiszem

  • WKC Performer
  • Posts: 3493
Re: Paella
« Reply #1 on: May 27, 2017, 05:44:24 PM »
Yum! I really want to try a paella. I have a 15" cast iron skillet that would be perfect. I have always been scared of screwing up seafood.


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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

JEBIV

  • WKC Ambassador
  • Posts: 10686
Re: Paella
« Reply #2 on: May 27, 2017, 05:51:34 PM »
Quote from: mhiszem on May 27, 2017, 05:44:24 PM
Yum! I really want to try a paella. I have a 15" cast iron skillet that would be perfect. I have always been scared of screwing up seafood.


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Perfect vessel for paella Google Bobby flay and modify for your ci skillet easy peasy   

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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

blksabbath

  • WKC Ranger
  • Posts: 797
Re: Paella
« Reply #3 on: May 27, 2017, 05:55:53 PM »
Booooom!  That looks good.


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Mr.CPHo

  • WKC Mod
  • Posts: 3920
Paella
« Reply #4 on: May 27, 2017, 06:56:02 PM »
I'd lick that pan clean.  Nice!

Can I get a rundown of ingredients in the second pic?


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greenweb

  • WKC Performer
  • Posts: 3033
Re: Paella
« Reply #5 on: May 27, 2017, 07:11:17 PM »
Oh my my! That looks so good. Nicely done. I might have to take that dish over my favorite ribeye steak.
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Travis

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  • Posts: 6537
Re: Paella
« Reply #6 on: May 27, 2017, 07:25:00 PM »
I agree. I think I'd take that over a ribeye. Or maybe along with.. beautiful cook up.


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