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

PAELLA EXTREMENA

  Date: Date
  Favorite: Paella
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When I first saw this recipe from Paella, Paella I thought the Extrema part of the name might mean ultimate. This paella had far more ingredients in it than most paellas I've made. It turns out Extremenadura is an arid region in Spain and that the food from this region is considered simple country style food. The cooking was actually simpler than most. Many paellas I've made have things cooking in 3 or 4 pans at once which then get combined in the paella pan with the rice and broth. For this one, you cooked the pork, then the chicken, then the veggies etc. Items were added one or two at a time as another was finished. All I've got to say is if this is simple food, I want more. The rice was about as highly flavored as any paella I've made or tried. Cooking it over open flame allowed me to get the crispy rice on the bottom called the soccorat. The meats and veggies gave it a wonderful flavor. I would have to say this is the second best paella I've made, and it was a close second at that. Only the PAELLA DE PICADILLO was better than this.
Recipe Source:
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Artisan Bread in 5 Minutes a Day

Paella. Paella:

Paella Extremena - Page 102
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