Paella on the old 26'r

[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!

[Heyjude]

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

[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!

[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!

[Tim in PA]

Do you just use water for the rice or some kind of stock?

[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.