Scooped up this little Patriots NFL SJ before starting on paella.
The Ranger gets the call, with an internal ash pan to keep things tidy and a 14” WSM ring to keep the heat concentrated on a 12” Lodge carbon steel skillet. Super fun cook once all the ingredients are prepped. Sautéed garlic and onions, cubed chicken tenderloins and kielbasa, diced tomatoes, then added chicken stock which I boiled and strained out the shrimp peels, paprika and safron, oysters and shrimp. Definitely not authentic, just ingredients what we had on hand. After reducing out the liquid, I covered and let rest for about 15 minutes.
Thanks for looking!
Topic: Paella and Patriots (Read 660 times)
