This cook has been a long time coming.
Why? It was the first time I've been able to use my 26" Paella pan since
I purchased it new on Craigslist in April.
My wife suggested that we do Paella for our anniversary dinner many months ago, and since our anniversary lands on a weekday this week, we opted to cook it Saturday night. I normally go for a seafood dominant Paella, but this time wanted to try Alton Brown's chicken version (my brother geeks out on him and he does have some pretty solid recipes). So I basically followed the recipe, but doubled everything (yes we have a ton of leftovers).
After I seasoned the pan on my trusty 26.75," it was time to get cooking.
Done!
Not wanting to bring a huge pan of Paella into the house (and dodge the kids and their toys) I opted to leave on the 26.75" to rest.
Results:
Really good. I think I should have followed my gut and added some muscles/clams to this, but the flavor was nice nonetheless. I also used Bomba, which was good, but not incredibly impressive. I think next time I'd go with a lower grade Calasparra rice or Arborio as Matt (inkaddictedchef1) suggested. Just wanted to give it a whirl for a special occasion. Anyway, we are in for a few hot days here, so leftovers are going to be good!
Sent from my iPhone using
Weber Kettle Club mobile app