A few tricks on on using a charcoal grill to make a simple spanish paella
A few tricks on on using a charcoal grill to make a simple spanish paella
by Tasty_Meal_Prep_YT
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Tasty_Meal_Prep_YT
Tips: Use bricks or a santa maria grill to raise your paella pan off the grill grate to control the heat. Use a grate with a removable center to add more charcoal without having to remove the pan and grate.
Here’s the recipe to go with the pictures to help make it a bit easier for you if you plan on trying this out, (Note: this recipe is based on a 15 inch pan, see ingredient multiplier chart on last image) .
1. Score 5 chicken drumsticks and season with salt and pepper. I also basted the chicken in the mixture of ½ cup of mayo and 5 grated cloves of garlic. The mayo makes a non-stick layer for the chicken and helps it brown. (Picture 1) 2. Wash and trim the ends of 2 ounces of green beans and season with salt and pepper and the may and garlic mix (Picture 2) 3. Grate or blend 12 ounces of tomatoes (Picture 3) 4. Measure out 220 grams of spanish bomba rice (preferred) or Arborio rice, and 900ml of stock (Picture 4) 5. Put vortex upside down, fill with 1 chimney of lit charcoal (Picture 5) 6. Grill chicken for 20 minutes and green beans for 10 minutes (Picture 6) 7. Heat stock in microwave or bring to a boil, heat 1 pinch of saffron and add to hot broth to steep (Picture 7) 8. Put on paella pan on the grate and add ½ cup of good olive oil heat up, add more charcoal if needed (NOTE: If you have a santa maria grill or grill attachment it makes it easier to manage the heat and access the charcoal without removing the pan) (Picture 8) 9. Once the oil is hot, add in pureed tomatoes and cook until all the water is reduced and the tomatoes start to caramelize (Picture 9) 10. Add in rice and toast for 1-2 minutes before adding in stock (Picture 10) 11. Add in 1-2 sprig of rosemary and allow the stock to reduce (Picture 11) 12. Once almost reduced, add back chicken and green beans (Picture 12) 13. Continue to reduce, use toothpicks to feel the texture of the bottom of the pan in several places, smooth = moisture is still there, sticky = starches are starting to settle and reduce, crunchy or rough = socoratt (the tasty crunchy bits are starting to form). Take off when the texture feels rough or crunchy (Picture 13)
1 Comment
Tips: Use bricks or a santa maria grill to raise your paella pan off the grill grate to control the heat. Use a grate with a removable center to add more charcoal without having to remove the pan and grate.
Here’s the recipe to go with the pictures to help make it a bit easier for you if you plan on trying this out, (Note: this recipe is based on a 15 inch pan, see ingredient multiplier chart on last image) .
1. Score 5 chicken drumsticks and season with salt and pepper. I also basted the chicken in the mixture of ½ cup of mayo and 5 grated cloves of garlic. The mayo makes a non-stick layer for the chicken and helps it brown. (Picture 1)
2. Wash and trim the ends of 2 ounces of green beans and season with salt and pepper and the may and garlic mix (Picture 2)
3. Grate or blend 12 ounces of tomatoes (Picture 3)
4. Measure out 220 grams of spanish bomba rice (preferred) or Arborio rice, and 900ml of stock (Picture 4)
5. Put vortex upside down, fill with 1 chimney of lit charcoal (Picture 5)
6. Grill chicken for 20 minutes and green beans for 10 minutes (Picture 6)
7. Heat stock in microwave or bring to a boil, heat 1 pinch of saffron and add to hot broth to steep (Picture 7)
8. Put on paella pan on the grate and add ½ cup of good olive oil heat up, add more charcoal if needed (NOTE: If you have a santa maria grill or grill attachment it makes it easier to manage the heat and access the charcoal without removing the pan) (Picture 8)
9. Once the oil is hot, add in pureed tomatoes and cook until all the water is reduced and the tomatoes start to caramelize (Picture 9)
10. Add in rice and toast for 1-2 minutes before adding in stock (Picture 10)
11. Add in 1-2 sprig of rosemary and allow the stock to reduce (Picture 11)
12. Once almost reduced, add back chicken and green beans (Picture 12)
13. Continue to reduce, use toothpicks to feel the texture of the bottom of the pan in several places, smooth = moisture is still there, sticky = starches are starting to settle and reduce, crunchy or rough = socoratt (the tasty crunchy bits are starting to form). Take off when the texture feels rough or crunchy (Picture 13)