The trick is to smoke the meat and not make the meat smoke

CHICKEN & SUN DRIED TOMATOES PAELLA (Paella de Pollo y Tomates Secos)

  Date: July 09, 2010
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This was the first paella I’ve made on the grill and I was looking forward to the addition of smoke. What I hadn’t counted on is the gas grill also provided a much broader heat source than an electric burner. This paella actually began to develop the toasted rice bottom called soccorat which is a badge of honor not unlike a smoke ring in BBQ cooking. I was so used to having to use an electric burner & oven that was a bit of a surprise. I need to refine my technique a little to get a soccorat crust all over the bottom of the pan. The pictures will show the sequence and all I have to add is this first paella on the grill was the best I’ve made to date.
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Recipe Source:
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Artisan Bread in 5 Minutes a Day

Paella. Paella:

Paella de Pollo y Tomates Secos - Page 67
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 16" S-S Paella Pan