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Re:New Paella Pan message has embedded images

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Posted by: Richard Fl on 2012/01/04 06:47:13  

In Reply to: New Paella Pan posted by Knauf on 2012/01/03 21:28:23

Couple of ideas:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1174114&catid=1

http://www.nakedwhiz.com/paella/paella.htm

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=715388&catid=1

I have been cooking this dish and variations for over 20 years, but this is the first time on the BGE. Will do more for sure. This was prompted by the BGE Aug '09 throwdown where the ingredients were scallops, pistachios, cumin and rice. Like to use chicken drumettes also.




INGREDIENTS:
Step 1
3 3 1/2 Ozs Pkg Spanish Chorizo, Sliced thin on diagonal
1 Large Onion, Diced or Sliced thin then in half, your choice
4-5 Ozs Pickled hot red peppers, diced medium, Peppadew style
1 Tsp Cumin
4 Ozs Pistachios
1-2 Tbs Spanish Saffron
Olive oil to sauté
Step 2
2 Cups Aborio/Valencia rice
Step 3
10 Ozs Can Clam Juice
8 Ozs White Wine, Chardonnay
22 Ozs Chicken Stock
Step 4
6-8 Ozs Frozen Green Peas
6-8 Ozs Conch, Pounded to tenderize and then sliced into thin 2 inch pieces
Step 5
Red Bell Pepper, Top for center, Slices layed on top
12-15 Pieces Fresh Asparagus
Step 6
12-15 Fresh Little Neck Clams
12-15 Fresh Mussels, regular or New Zealand Green Lips
12-15 Shrimp, 16-20 count, may be peeled or not
8-10 Shrimp, 16-20 count, Heads on for presentation, use bamboo skewers to keep from curling.
Equiptment:
16 Inch Paella Pan




Procedure:
Step 1
1 Bring BGE up to 350°F and using a spider in high position, placed the paella pan on spider and poured in 2-3 ozs EVOO to sauté onion and chorizo. Little cherry wood chips for flavor.



Step 2
1 After the onions are translucent add the rice and get coated with oil and drippings from chorizo.



Step 3
1 Add liquid and saffron and bring to a boil.



Step 4
1 Add peas and conch.



Step 5
1 After 15 minutes cooking, add the asparagus and bell pepper.



Step 6
1 20-22 minutes of cooking 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 7
1 Enjoy, Served with some Sterling Chardonnay.




Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Richard Fl, 2009/08/27

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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