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Posted by: Richard Fl on 2011/11/08 09:53:57  

For those who asked for the recipe, thanks for your interest. Some do not like or are allergic to seafood. This dish can be made with pork, poultry and no seafood.

Rice, Paella, XLBGE, Florida Minifest, Richard Fl.

I have been cooking paella for over 25 years. This batch was done at the Florida Minifest '11 and was on a XL BGE. Used a 24"Paella Pan. Will do more for sure. Like to use chicken drumettes also.






INGREDIENTS:
Step 1
3-4 Lbs Spanish Chorizo, Sliced thin on diagonal
3 Large Onion, Diced or Sliced thin then in half, your choice
4-5 Ozs Pickled hot red peppers, diced medium, Peppadew style
3-5 Tsp Cumin
12 Ozs Pistachios
4-5 Tbs Spanish Saffron
Olive oil to sauté
Step 2
6 Cups White/Jasmine Rice, 50/50
Step 3
10 Ozs Can Clam Juice
8 Ozs White Wine, Chardonnay
22 Ozs Chicken Stock
Step 4
1 Lb Frozen Green Peas
1 1/2 Lbs Chicken Breasts cut into slices.
3 Lbs White Fish cut into chunks and marinated in Italian Salad Dressing overnight.
1 Lb Conch, Pounded to tenderize and then sliced into thin 2 inch pieces
1-2 Lbs Bay Scallops, or Sea Scallops cut in half
3 6 Ozs Jars Quartered artichoke hearts, pickled (optional)
Step 5
Red Bell Pepper, Top for center, Slices layed on top
12-15 Pieces Fresh Asparagus, (optional)
18-24 Pieces Chicken wings, pre-cooked on BGE for 45 minutes.
Step 6
3 Lbs Fresh Little Neck Clams OR
3 Lbs Fresh Mussels, regular or New Zealand Green Lips
2-3 Lbs Shrimp, 16-20 count, may be peeled or not
15-20 Shrimp, 16-20 count, Heads on for presentation, use bamboo skewers to keep from curling.
1 Lb Squid Rings, (optional)
Equiptment:
24 Inch Paella Pan




PROCEDURE:
1 The Paella Pan



2 The Sausages



3 The Wings:




Step 1
1 Bring BGE up to 350°F, direct. Place the paella pan in the XL BGE. The 24" just fits the inner diameter and the handles hang out, but when closing the lid it stays open an inch or so, but cooks beautifully. Poured in 3-4 ozs EVOO to sauté onion and chorizo. Sometimes I use a little cherry wood chips for flavor, but not this time.




Step 2
1 Add liquid and saffron and bring to a boil.
Step 3
1 After the onions are translucent add the rice and get coated with oil and drippings from chorizo. This time instead of using the aborio rice I had pre-cooked some white/jasmine rice. Used 6 cups rice and 10 cups chicken stock/water. Used less liquid than regular rice so that it would not be too mushy at end.
2 Add peas and conch, capers and any other ingredients that I forgot to mention.



Step 4
1 Added some pre-cooked chicken wings and the garlic flavored pre-cooked mussels. Then the shrimp. little shrimp (31-35) were added to the mixture and the large ones were added just before covering with aluminum foil for 10 minutes. Added a couple cups chicken broth and 1 cup white wine and stirred.



2 Add the seafood, turning the mussels and clams so when they open the hinge is at the bottom for presentation. When the seafood is done about 10-12 minutes and the liquid is gone, remove and let rest for 10-15 minutes. If the liquid is not gone and the shrimp are done, remove them.



Step 5
1 Add the asparagus and red pepper.
Step 6
1 Enjoy, Served with some Sterling Chardonnay.


Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Richard Fl, 2011/11/04

Regarding the 24" paella pan on the XL BGE. I did not have a grate in the egg and the pan just sat on the edge. The top closed all but 1 inch in the front, slight angle back to front. I usually do this at home on my large with spider up on a 16" Copco paella pan.

Be careful and have your bottom vent closed when you have gotten thru bringing the liquid to a boil. I left the bottom open 'cause was having way too much fun and the bottom got black. It did not effect the taste of the food. Just had to be careful that I did not scape the burnt into the plated process. Been cooking paella for 30 years and each one is different, but always a great meal.

Will try pre-cooked pearl onions next time.

If you have made it this far, thanks for looking.

Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!

LAGER PRAYER
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.




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