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

PAELLA DE JAMON SERRANO Y ACEITUNAS

  Date: April 21, 2012
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This tasty paella from Paella, Paella marked the second of three weekend paellas in a row that I made. When I went looking for a paella to make for the first weekend's cook, I found several that looked delicious. I was having trouble making up my mind when I decided I would just have to make all 3 ASAP. This paella features Spain's famous Serrano ham, which I am happy to say I've found a local source for. Serrano ham is a salty ham which is similar but different to prosciutto. The second featured ingredient is is slivered Spanish olives. This was a very linear paella in that you did one step at a time all in one pan. Some other paellas required you to multi-task and have ingredients cooking in several other pans besides what is cooking in the paella pans. The linear cook was simpler, but took a little longer than some other paellas. It was worth the wait, with great flavor from the unique & powerful flavors of the serrano ham. Once again this outdoor grilled paella had the crusty layer of rice, called the socorrat, at the bottom of the pan. On this warm spring day this paella was paired with some GAZPACHO ANDOLUZ (cold soup), followed by Helado de Canela (Cinnamon Ice Cream) for dessert.
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Paella. Paella:

Paella de Jamon Serrano y Aceitunas - Page 75
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

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