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Message
Paella
Posted on 8/3/22 at 8:55 pm
Posted on 8/3/22 at 8:55 pm
Always wanted to cook one, did tonight on an open fire I rigged on a set of saw horses lol! Needless to say, why have I never cooked this before.
6
Posted on 8/3/22 at 8:58 pm to FowlGuy
I think it looks great
Posted on 8/3/22 at 9:13 pm to FowlGuy
Are the Seinfelds coming? Do they not like us?!
Posted on 8/3/22 at 9:14 pm to FowlGuy
Looks really good, for real.
Posted on 8/3/22 at 9:15 pm to KosmoCramer
What am I going to do with all this paella?
Posted on 8/3/22 at 10:11 pm to FowlGuy
Looks great and it looks like Spain. Only problem I had there is two people order it and they bring it out like yours which will feed eight! Nicely done.
Posted on 8/4/22 at 8:51 am to FowlGuy
Now you got me wanting to make Paella with boudin mixture as the base.
Posted on 8/4/22 at 11:51 am to FowlGuy
Can you give a method, procedure, and recipe? I’ve been dying to try this but haven’t worked up the courage.
Posted on 8/4/22 at 8:01 pm to Aubie Spr96
LINK
This is the video that inspired me to make it. I bought an 18” paella pan. I bought paella rice off Amazon and the saffron. I used bone and skin on chicken thighs and legs. Made a fire with some oak, rigged up some paver stones and an old bbq grate across the pavers and cooked it on there. Brown the chicken in olive oil, added smoked deer sausage and brown, add onions, green beans and brown, added corn from garden and Lima beans and chicken stock, brought fire up and boiled it for 45 minutes. Deboned the chicken, added fresh garden tomatoes, and returned the meat, bring to a boil, added 3 cups of the rice, bring to a boil (some recipes say not to stir it but there’s no way I could have controlled the temp on an open fire first time I ever done it), and boil rice for 20 minutes until tender and moisture is absorbed.
This is the video that inspired me to make it. I bought an 18” paella pan. I bought paella rice off Amazon and the saffron. I used bone and skin on chicken thighs and legs. Made a fire with some oak, rigged up some paver stones and an old bbq grate across the pavers and cooked it on there. Brown the chicken in olive oil, added smoked deer sausage and brown, add onions, green beans and brown, added corn from garden and Lima beans and chicken stock, brought fire up and boiled it for 45 minutes. Deboned the chicken, added fresh garden tomatoes, and returned the meat, bring to a boil, added 3 cups of the rice, bring to a boil (some recipes say not to stir it but there’s no way I could have controlled the temp on an open fire first time I ever done it), and boil rice for 20 minutes until tender and moisture is absorbed.
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