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:ClickHERE to jump to additional Info about this recipe.
Chicken, Zucchini & Rosemary Paella
The ingredients: Green pepper, onion, garlic, zucchini. bomba rice, turmeric, saffron, chicken broth, sherry & EVOO
The ingredient portions are all measured out. It is time to light the grill & prep the chicken
The chicken was trimmed of excess fat, sprayed with EVOO & seasoned with salt & pepper
The chicken was direct grilled using medium heat
The chicken was grilled for 10 minutes total
The chicken has been cut up & it is time to head back out to the grill to make the paella
The first step is to saute the diced onions for 5 minutes using medium heat
After 5 minutes the onions are done. The garlic and green peppers are added & saute for 2 minutes more with the onions
The onions, garlic and green peppers are finished sauteing.
The next step is t add the bomba rice, which cooks for 5 minutes.
The chicken broth, turmeric, half the rosemary & saffron are added & it is cooked for 15 minutes with the lid down.
15 minutes have passed it is time to add the remaining rosemary
The rice has absorbed most of the liquids
The zucchini is added to the top of the paella
The paella is cooked with the lid down for an additional 10 minutes.
Time to eat. The dish is served right from the paella pan which is placed in a Spanish woven grass pot holder
The paella was extremely flavorful and had a wonderful crispy bottom crust for the rice
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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