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

PAELLA MIXTA

  Date: October 23, 2010
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Info
This paella was declared by several folks to be the best one I’ve made. In some ways I was lucky it wasn’t the worst. It was based on a recipe I found on line, but I adapted some of the ingredients quantities on the fly as I was making it. My changes were based on other paellas I’ve made and the ratio of rice to liquid which was way off on this one. Fortunately the changes worked out and a tasty grilled paella was the result. Once again I achieved the soccorat or crispy rice crust on the bottom. All three grilled paellas have had this, so grilling is definitely the way to go. I’ll let the pictures do the rest of the explaining.
Recipe Source:
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Wicked Good Burgers

Varoius Sources:

No single recipe to list.
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