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

CHICKEN ZUCCHINI & ROSEMARY PAELLA (Paella de Pollo, Calabacines y Romero)

  Date: May 03, 2011
  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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This was the first paella I’ve made in the summer of 2011. I must admit it looked tastier on paper than it turned out. I will let the pictures describe the process and I will stick here to the finished results. My wife really loved this paella but I was somewhat underwhelmed. To me it was a bit bland & didn’t have some of the bold flavors found in other paellas I’ve made from this same cookbook: Paella, Paella. It did develop a nice soccorat, the crispy bottom crust of rice that is the paella’s equivalent of a smoke ring in BBQ. I am not sorry I made this, but it won’t go down as a favorite
Recipe Source:
Alt image
Artisan Bread in 5 Minutes a Day

Paella. Paella:

Paella de Pollo, Calabacines y Romero - Page 53
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  • 16" S-S Paella Pan