The trick is to smoke the meat and not make the meat smoke
PAELLA DE PICADILLO
Date:June 25, 2011 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.
Paella de Picadillo
My work was definitely cut out for me here. The ingredients are too numerous to mention in a single picture caption. I will describe them in the steps to follow.
Everything is out at the grill which was been pre-heated to Medium for all 6 burners.
Time to get started. Some raisins are simmering in some Spanish sherry on the side burners & two sautee pans are heating with some olive oil on the main burners.
Here is a closeup of the raisins & sherry.
Ground beef & pork sausage remove from the casing are in the large sautee pan for browning.
The ground beef & pork continue to brown, while sliced chorizzo has been added to the medium sautee pan.
The chorizzo has browned & has been added to the large sautee pan. I'm starting to sautee onions & garlic in the medium sautee pan.
The raisins & remaining sherry have been added to the picadillo in the sautee pan on the right. Additionally diced tomatos (& their juices), mild canned chili peppers (drained), sugar, cumin, cinnamon & cloves have been added
The ingredients just added in the last picture are stirred to combine.
This is a closeup after the additional ingredients have been thoroughly mixed in. The smells coming off the grill were amazing.
The last step is to mix in the sauteed onions & garlic. This picadillo is brought to a boil then simmered for 30 minutes to remove the liquids.
The Bomba rice has been added to the paella pan & will sautee for 5 minutes.
The paella part of this is about as simple as it gets. Beef broth & saffron are added to the rice & they are simmered for 20 minutes.
Twenty minutes latesr & the picadillo has simmered for 30 minutes. The picadillo gets added on top of the rice which is alomost drained of all broth.
This is closep of the rice & the little remaining broth.
This is a closeup of the picadillo just before it got added on top of the rice.
The paella topped with with the picadillo is finished for an additional 5-10 minutes with the grill lid down. When the broth is all absorbed the paella is done.
The liquidsare absorbed & the rice is cooked. One of the neat things about paellas is they go straight from grill to table
The paella pan has been placed in a woven grass mat from Spain to help protect the table. Some rustic dinner rolls round out the bill of fare.
Besides protecting the table, the grass mat has handles to protect your hands should you need to move the hot pan
This paella had a wonderful range of flavors & is my favorite paella made to date.
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I've had this recipe from Paella, Paella on my To-Do list since the day I got the book nearly 3 years ago now. There were some hard to get ingredients which I think is what took me so long. This different take on paellas was definitely worth making. In fact I'd have to say I think the unusual flavors make it my favorite paella that I've made to date. What makes this paella somewhat different is it is the combination of two popular Spanish dishes: the Paella and Picadillo which is a tasty treat often made in the summer. This recipe had you make up a batch of picadillo and while you were cooking that up, you were making a bare bones paella consisting of rice, saffron & broth. Both recipes are simmered down until the liquids were absorbed. Then during the last five minutes the picadillo is added on top of the paella. This was one of the more complicated paella cooks I've done and took a little bit of advanced planning, because you need to have the paella and the picadillo finish up together. Cooking it all on the grill gave me a definite advantage, both in terms of real estate and flavor. Once again I got the soccorat, which is the crispy rice on the bottom which is the badge of honor for paellas. Think smoke rings on ribs. The large space afforded me on my 6-burner gas grill allowed me to make this easily where I'm not so sure all of the pans I needed would have fit at once on my stove. At one point I had the paella pan, a large saute pan and a medium sautee pan going on the main burners and medium sauce pan going on the side burner. I must say: Paellas have certainly improved my prep and cooking skills. The reward for all this work is a simply wonderful dish with unique flavors. The raisins soaked in sherry, the three meats and the chili peppers and all the other flavors, helped make this my favorite Paella to date.