The trick is to smoke the meat and not make the meat smoke
LAMB & RED PEPPER PAELLA
Date:March 10, 2013 Favorite:Paella 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.
For my first paella on the Egg, I was happy to discover the wok Spider was perfect for holding my paella pan at the perfect height. The handles were right at the gasket level & I was able to close the lid almost all of the way.
Using the wok Spider gave me a gap around the base of the paella pan that made it easy to add some hickory wood chips while the paella was cooking.
For the cubed lamb I used three 3/4" thick lambs steaks, which I trimmed of fat before cubing. I saved the bones for use in the broth.
The first step for the broth was to mash the chick peas.
All of the remaining ingredients except the wine were added to the pot. Everything was stirred & brought to a boil and then it was simmered for 30 minutes.
While the broth was simmering I fired up the Egg & began the prep for the paella. The lamb was cubed & seasoned with Kosher salt & black pepper.
The broth is now done.
The solids are strained out of the broth and the white wine is added to the strained broth.
I lit the 6 paraffin starters in the Egg let the temperature come up to 400 degrees. At this point I opened the lid and closed the bottom damper all the way. Here the paella is on the wok Spider preheating.
The ingredients are gathered: We haves Kosher salt, cognac, chopped red peppers, chopped shallots, Bomba rice, chopped tomatoes, whole chick peas, olive oil, the seasoned lamb, & for the garnish: sliced tomatoes, pimeinto peppers, coarsely chopped parsley & rosemary sprigs.
The first step was to brown the lamb in 8 Tbsp of olive oil.
The lamb is browned after 10 minutes and gets pulled off and put in a glass bowl until later.
The red peppers & shallots are sauteed next.
The tomatoes and cognac are up next. The veggies get cooked until most of the liquid is cooked off.
The Bomba rice is added next…
and the rice gets folded in with the veggies until the rice is coated with the veggies & liquid.
The broth is added and the mixture is brought to a boil for 3 minutes.
The lamb is added in enxt & the mxture is again brought to a boil for 3 minutes.
At this point I added a handful of hickory chips & closed the lid for 5 inutes to allow the broth to be absorbed into the rice.
Once enough of the liquid was absorbed I added the garnish.
The garnish used sliced tomatoes, sliced pimeinto peppers, coarsely chopped parsley & rosemary sprigs.
The paella is done after 15 more minutes of cooking with the lid closed.
The paella was rested for 5 minutes covered with foil. It is now time to eat. The dining room smelled wonderful-a combination of lamb, herbs & hickory smoke. Yummy!!!
This paella had great flavor. The lamb was tender moist & juicy. The homemade broth added an extra level of great flavor. The fresh herb garnish & this kiss of hickory smoke also contributed to this wonderful blend of flavors.
This paella had some of the best & intense flavor of any paella I've made. Even someone who isn't a big lamb fan would like the great flavors of this paella. I also managed to get a crispy bottom crust of rice which is the badge of honor for paellas.
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This entry marks the first time I've made a paella on the Big Green Egg. I was trying to come up with a raised grate solution to hold my paella pan. I suddenly realize my wok spider was the perfect solution. For this first paella on the Egg I wanted to try something different, so I chose a lamb paella. One of the things that excited me about this paella was being able to get some smoke flavor into it. The smoker drawer on my gas grill really wasn't able to get much smoke into paellas, after a few tries at it, I quit trying. The gas grill was easier to get the right temperature on, but I could never have made a paella in the winter. Ironically I had problems with my temperatures running a bit too high in the winter. I will cover the technical aspects in a blog entry soon. The picture captions will serve to cover the paella cook. Let me finish here by saying this was one of the best paellas I've made. I loved the lamb as a paella meat, it had great flavor and was moist and tender. The homemade broth infused the rice was wonderful flavors and this paella had some of the strongest flavor of any I've made. Lastly the smoke flavor I was able to add via a handful of hickory chips was a wonderful addition.