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 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Chicken & Sun Dried Tomatoes Paella
The entire paella was cooked on the grill. It is a special day when 7 out the 8 burners on the grill are in use at once
The chicken was started in the paella pan while the onions, garlic & mushrooms were heated on the side burner
The chicken was coated with some Hungarian paprika & sauteed in olive oil in the round bottomed paella pan
The onions, garlic & mushrooms were diced and cooked in a sauce pan with some sherry on the side burner
The chicken is done browning & the finished onions, garlic & mushrooms are added to the paella pan
The sun dried tomatoes had been soaking in sherry. They were drained, added to the pan & cooked for 3 minutes
Medium grain Bomba rice is added next & was cooked for 5 minutes. This type rice absorbs lots of liquid to give a rich flavor
The last step was to add chicken broth whose flavor will be absorbed by the rice along with the other liquids used
The paella was finished with the grill lid down for 25 minutes. During this time the cherry wood smoke should be absorbed
The paella goes straight from the grill to the table & is served from the pan
This was the best paella I have made yet & I can’t wait to make more on the grill.
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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.