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

PAELLA DE POLLO, NARANJA Y ALEMENDRAS

  Date: April 14, 2012
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This was one of the simpler paella recipes that I've made from Paella, Paella, but that doesn't mean it wasn't a great taste sensation. Meat and citrus fruit are a great combination and the nuts gave the paella a salty crunch on the top to go with the crunchy crust of rice on the bottom of the pan. I also made a tasty traditional Spanish potato salad: GRILLED ENSADADILLA to go with this paella. I decided to grill some of the veggies for the salad. One of the nice things about this salad is it is made the day before and refrigerated. This freed me up to concentrate on just the paella on Saturday. The photos will show the steps to make the paella so I will end this narrative here.
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Recipe Source:
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Artisan Bread in 5 Minutes a Day

Paella. Paella

: Paella de Pollo, Naranja y Almendras - Page 72
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