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Paella on the old 26'r

Started by Duke, May 27, 2013, 06:59:16 PM

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Duke

Well it's been a while since I made one of these.

Here's the rice getting a little color.


When the rice was on it's way I added the garlic, chicken and chorizo.


The Chef  ;)


Done with plenty O' saffro'n.


Tabled!


And the rest is history...................





Craig

Mmmmm pass me a plate! Looks fantastic! :D

Heyjude

I've never understood why you're not fat? Nice looking meal..again.. 8)
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Jeff

Looks like a quick easy meal Shaun.  Very tasty plate I bet! That brown 26 reminds me of the one you used to have!
Kettle collector AND cooker!

glrasmussen

Looks great Duke! Looks like it was finished with some shrimp? If you can post the recipe, looks so tasty. Need to get me one of the Paella pans.

Duke

Thanks for all the great compliments. The recipe is pretty simple.

Medium grain rice Bomba is best, but I can't always find it.

Shrimp, I used a pound of garlic shrimp.

Chicken, I used boneless thighs cut up.

Scallops, I used the small ones.

Peas, I used a small frozen bag.

Saffron, I sprinkled some on top after I added the shrimp to finish it up.

All of the amounts and tupes of meat are up to you. You could also add some shellfish on top. I just don't like that thay don't keep well after the first day, so I only add them to small paellas I will expect to finish the first day.

Here's a really nice looking one.


1911Ron

Looks good Duke, may have to give that a try!
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

Tim in PA

Do you just use water for the rice or some kind of stock?
-2012 Black Performer-2006 Green OTG-2009 Q Gasser-

Duke

Thanks, I just use water because the boneless thighs add broth when they boil. Some people still add stock, it's up to your taste preference. I also try and keep the sodium level low.