The trick is to smoke the meat and not make the meat smoke
Date:October 23, 2010 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.
The first step was to grill roast 2 red bel peppers
The chicken & chorizzo are cut up. Next onions, garlic, red & green peppers are diced. Roasted peppers are cut into strips.
The ingredients are out at the grill, the paella pan is heated, the wood chip are smoldering & it is time to get started
The cubed chicken has been added to the paella pan and is being sauteed . The broth is heating on the side burner.
The chicken has been coated with olive oil & seasoned with salt, pepper & smoked Spanish paprika
The chicken has been replaced in the pan by diced chorizzo
The chorizzo has been joined by garlic, onion, &red & green peppers which are sauteed for several more minutes
The saute portion is done. It is time to add the rice next.
The rice is added and is browned for several minutes
After the rice has browned the chicken is added back in and some wine & saffron are added.
Next comes some diced tomatoes, white wine & dark beer
The paella has just about finished cooking & has just been topped with frozen peas, Spanish olives & the roasted red pepper
The paella was served with a green sald & crusty rolls
The paella was a wonderful blend of flavors with the roasted red peppers providing a sweet & smoky final touch
Grilling this paella gave me two things I couldn’t get indoors. The crispy bottom crust & smoke from the smoker drawer
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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.