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Author Topic: Seafood Paella Step by Step  (Read 10518 times)
Skinsandos
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« on: November 19, 2010, 09:17:25 AM »

Seafood Paella - This recipe is for a 16” Paella Pan you can adjust down for a 14”

4 ½ cups saffron infused shrimp and clam stock I make this from shrimp heads and shells and steamed clam broth (recipe below) or (you can buy shrimp/seafood bullion and bottled clam juice)

1 ½ cups homemade sofrito (recipe below) you can buy this in freezer section of your grocery and it is very good just add 3 tablespoons olive oil as stated in recipe steps

2 12oz bags Bomba Pearl Rice (Valencia pearl works as well and is available in your grocery)
10-12 med clams or muscles (you can use frozen if your area is seafood challenged)
1 lb sea or bay scallops
1 lb large shrimp peeled tail on
½ lb calamari cleaned and cut in rings
½ lb lobster meat & lobster claws (substitute a firm flesh fish i.e. grouper  sea bass)
1 bell pepper cut into strips (I like using two colors)
6 chicken wings or 5 thighs
20 slices of quality chorizo
Pulled Pork (redneck option but it made this Paella over the top )


Shrimp and Clam Stock makes 5 cups - 5 ½ cups of water in saucepot add heads and shells from shrimp and 12 med clams (scrub shells with brush before adding to pan) simmer covered for 1hour remove clams and strain stock then strain again through cheesecloth rinse pan & dry, toast two pinches of saffron over med low heat for 3 minutes to release oils add stock back to pan and simmer for 10 minutes  - If you want to you can eat the clams used to make the stock but they will be chewy (rather than using fresh clams you can add a 6-8oz bottle of clam juice)

Homemade Sofrito - I make this inside to keep the keg from getting too hot - ½ cup olive oil, 3 roma tomatoes skinned diced , 1 large onions, 4 cloves garlic minced sauté until mushy then crush with potato masher

Get you keg to 400 direct

Grill salt & peppered chicken until lightly browned

Place paella pan on cast iron grate in top setting add sofrito and 3 tablespoons extra virgin olive oil spread across pan

Add rice and stir well then spread evenly let it cook for 3-5 min

Pour in enough stock to cover rice plus ½ inch

Add grilled chicken (equally placed - all ingredients should be evenly distributed)
Add chorizo slices, pulled pork (or other cooked meat)
Let it simmer for 10 min
Add stock to cover rice again
At this point you will add the remaining ingredients except clams
Let it simmer 10 min adding stock until the 4 ½  cups is used

Rice should be close to done take a taste of a few grains if close add the clams shut the keg and check on them in 5 min to see if clams have opened (during this part of the cook the happiness happens the rice will develop a little caramelized crust called Soccarat)

Take off keg and cover loosely with foil and let rest for 10 min

Dig In -Enjoy

There are many varieties of Paella search the web for alternative ingredients and recipes Tradition is Paella should always be cooked on a wood fire and the keg is the perfect cooker for this dish




« Last Edit: March 13, 2011, 10:54:43 AM by Skinsandos » Logged

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BakonGrill
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« Reply #1 on: November 19, 2010, 09:21:06 AM »

Well, you mods know what to do now, right? That's a Recipe Section candidate if I ever saw one. Can I get an AMEN?!?!?

BakonG
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Boat-n-BBQ
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« Reply #2 on: November 19, 2010, 09:35:02 AM »

AMEN!!!

Been waiting on this one Shocked
Boat
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TAURUS BBQ
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« Reply #3 on: November 19, 2010, 01:15:32 PM »

Bravo!
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Malcontent
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« Reply #4 on: November 19, 2010, 01:54:42 PM »

AWESOME, thanks for the recipe!
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Hubub
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« Reply #5 on: November 19, 2010, 04:47:00 PM »

Looks real good!  I've made it but not in a couple of years -- great party dish!  I've never tried that rice, will look for it.  And the keg should give it a very interesting flavor.
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TimmerFL
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« Reply #6 on: November 19, 2010, 07:21:25 PM »

Wow!! Looks great Skins! Is that an actual paella pan you have? Did you have to cut a handle off?
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Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #7 on: November 19, 2010, 08:09:41 PM »

Wow!! Looks great Skins! Is that an actual paella pan you have? Did you have to cut a handle off?

Yes it is a paella pan 16" one handle had to go to fit bubba
I have a 14" that does fit intact but I always have too much food
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Vindii
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« Reply #8 on: November 20, 2010, 10:16:30 AM »

Yes it is a paella pan 16" one handle had to go to fit bubba
I have a 14" that does fit intact but I always have too much food

That looks great.  Awesome cook.  I definitely will be trying this one.  Thanks for sharing.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
BirdNerd
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San Rafael, CA


« Reply #9 on: December 14, 2010, 08:48:38 PM »

I am SO wanting to do a West Coast version of this... Hopefully I'll get the opportunity soon (altho im the only one in my household that will eat it). Thanks Skins...
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Vindii
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« Reply #10 on: February 24, 2012, 05:31:46 PM »

Bump so I dont forget to try this.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
wd88
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« Reply #11 on: February 24, 2012, 05:52:27 PM »

Bump so I dont forget to try this.

Thank you, thank you, thank you, vindii, for the bump, as this thread was way before I joined and haven't run across it until now. And thank you x 9 to skins, the OP, dang that looks so good my monitor has tongue tracks  Grin
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Dave

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« Reply #12 on: February 24, 2012, 08:05:59 PM »

i just enockulated.  ahuuhuuu yeayea uhuaaa.   that rules.
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Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #13 on: February 24, 2012, 08:14:04 PM »

Keggers this link has a little better visual instruction - be sure to get creative - it is with out a dought the most flavorful cook I do on the keg

thanks for lookin  Wink

http://forum.bigsteelkeg.com/index.php?topic=5167.0
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billsfan
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« Reply #14 on: February 24, 2012, 08:37:42 PM »

The most fun and tasty thing to cook on the keg is Paella. Yum.
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Dan
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