How to Make Paella on a Charcoal Grill
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- Опубликовано: 8 сен 2024
- Learn how to make paella in a Lodge Carbon Steel Paella Pan on a charcoal grill. Add chicken thighs, mussels, shrimp, chorizo, or whatever protein you like to the paella rice. Top it with peas and red bell peppers, and dinner is served!
@lodgecastiron@GrillwithWeber #castironcooking #paella #webergrill
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The key elements are zafron good quality snd the seafood Stock make it strong!!!
Lots of garlic! Don’t burn watch your heat !!!
Thank you.....
Love your understanding of paella! I would avoid Mexican chorizo for paella. Mexican chorizo and Spanish chorizo are two different, very different, flavors and textures. You might try Spanish chorizo, or some other local sausages, or, if you like a sweeter flavor, try Longanisa from the Philippines, not to be confused with Longaniza from Spain. Both are great and very different! I think you said "sofrito" once when you meant "socarat", but I understood what you meant.
I love what you said about "authentic"! We must fight against authenticity becoming a prejudice! Paella should remain constant but never stand still.
Great advice. Oddly this video has been published for about 6 months and was just told about the different sausages. Honestly i had no clue. Thanks for advice. Just found out last week. Where do I actually find that type of sausage. My two local grocery stores dont offer it.
@@TheFlatTopKing The longanisa can be found at your local Asian food store. Also, that is usually a good place to get saffron. Our Asian Market has the best price for saffron. If you want cooking chorizo, you may have to go on line (La Española Meats). However, you can also make your own. If you don't already make sausages and you don't want to invest in all it takes to "do it right", you can just get an attachment for your KitchenAid mixer. The rest is easy, BUT, it is a two person job. Your wife may have to give up the camera. Your video is up on Facebook, Paella Aficionados.
@@ginesdepasamonte ty
Looks delicious, thanks for sharing.I'm just cleaning my paella pan as it's rusty....haven't used it for about 10 years!
wow.....its a classic...
you needed to put the rice in before the stock. get it browning in the hot pan then add the stock
Yeah i screwed that up a little
Looks very tasty, but I would change few ingredients and the order of cook of them. Only one essential thing, the first ingredient in Paella is always Extra Virgin Olive Oil. The porpotion between rice and stock is 1-2.5 or 1-3. The maximum time of boiling the rice is 20 minutes, longer time means "the rice is passed" (Sorry for my English). The ideal rice for Paella is round rice, Arroz Bomba in Spanish.
Felicidades por el video!!
Excellent video.
Glad you liked it!
I know the video is one year old but that is 1 awesome cook, I just had to comment, hope you're still reading comments from a video From year ago
Oh yeah they all come up. Thanks Robert. It was a fantastic dish. Made something similar about a month ago
@@TheFlatTopKing You're awesome, The only thing I have to change Is the peas my wife will not touch Them, I have been able to get her to eat Snap peas or Snow peas fresh out of the garden, Got an idea, I will say we love our veggies, I have to try this, I know my spelling and language a lot like yours lol
@@robertstevens8289 hahahahh. Welcome to the family. Try a vegetable version. Load that baby up
Good stuff subscribed
Much appreciated!
It's called socarrat and it is essential for an awesome paella. Nice video though!
Cool, thanks!
Look man I’m enjoying your channel and I love paella! Mexican chorizo and Spanish chorizo are very different, Spanish chorizo is more like a summer sausage or cotto salami. Either would have been a better substitute for Spanish chorizo than Mexican style.
Long story short...... even in the comments below. I have beed absolutely blasted by that mistake. I have owned it every time. This one no different. I messed up. I honestly didn’t know there was a difference. All the other times i made it i had always used Mexican style. Had no clue there were different choices.
@@TheFlatTopKing I was not trying to blast you, I was trying to help you. That is why I suggested alternatives. I’ll offer another tip too, if you have a World Market store in a city near you. This’d where I purchase my Spanish chorizo for paella.
@@BigLewBBQ No way blasted brother. I just have to own it. It frustrates me that i messed it up. I have also reached out several times to see. Where i can buy it. Not many responses. Now that you mentioned World Market that’s perfect. I shop there and still didn’t know they have it.
@@TheFlatTopKing that’s where I buy it. BTW it has a paper type skin on it that should be removed. In in one of my paella videos I forgot to remove it. So you are not the only one that has a faux pas in a paella video. 😂
Like summer sausage or hard salami, it doesn’t have to be refrigerated. Therefore it is sold right on the shelf,
@@BigLewBBQ 🤣😂🤣🤣🤣🤣 good to know. Thanks for the help.
Hello The Flat Top King, I was watching this video for the first time. Only one thing, in Paella never chorizo, doesn´t matter if Mexican or Spanish Chorizo, but never, and neither never spicy or hot Paella.
It looks wonderful, but spanish paella takes spanish chorizo...what you used is mexican chorizo which is not the same...but i guess the dish would take anything. Looks very tasty
Wow i had no clue. Is Spanish chorizo available in local grocery stores. I would love to try it.
Great Show, as always!!!
I have to ask, what kind of BBQ (brand and model) dis you use for the paella cook?
And ThankYou for the great videos always!!
its a Weber Summit Charcoal Grill...i have the link listed under the description
Thanks, and all Great Shows!!
What is the major difference between paella and jambalaya? I'm sure it is a dumb question, but thanks for any answers.
Just about the best question by far. I will give you two answers. One quick and one long.
1. Not much
2. It all comes down to traditions and available produce and spices.
We can even throw Arroz con Pollo in the mix as well.
All three a based on the idea of a protein with veggies and broth soaked up by rice.
Jambalaya has more of a cajun kick because of the spices that originated from the gulf. Of course you cant make anything without the Holy TRINITY which is celery, bell pepper and onion.
As you would imagine the same can go for Arroz con Pollo.
NO clue what culture started it, but I am sure it has evolved into different cultures with their flare of local ingredients and spices.
Lastly the sasusages would vary as well. I did not realize that there was a difference between chorizo, as I was corrected several times about the Mexican chorizo not being authentic to the original Paella.
There are four major differences between paella and jambalaya. As Louisiana was once a Spanish colony, the two dishes have common ancestry.
The four major differences:
1. Rice: paella uses short grain rice. Jambalaya uses long grain rice.
2 Key Spice: Paella uses saffron. Jambalaya uses cayenne.
3. Cooking vessel: paella must be cooked in a shallow steel pan. Jambalaya must be cooked in a heavy cast iron pot, like a Dutch oven or kettle.
4. LEGUMES: paella often had peas or green beans . Jambalaya never does!
About how many people does this recipe serve?
Well if your eating like me serves 1. But in reality it should serve 4/6 people. It could go farther if served with other things
I see people beat me to the chorizo types. I love Mexican food, but would never use in this dish.
Yeah. I honestly has no idea there was a difference as u can tell in my responses. Learn from my mistakes and move on.
@@TheFlatTopKing That’s what we mere mortals do. Learn and move on. Just one more thing, it’s good to slightly roast the rice first, then add liquids and leave it alone. On the positive side, you and your wife loved it. Can’t go wrong there. Best of luck going forward.
A grill is the ONLY way to make paella, it is a dish that is authentically made over an open fire and if you eat it when made properly you will understand exactly why.
Donde no hay aceite de oliva,no hay civilizacion
Where's you wedding ring buddy?
I don't wear it a lot while cooking. Kinda like Guy Fierie, i need to de bling
Are you going on the Hot Seat with CJ?
And Then There Were Three No not yet. Invitation waiting. 😀
@@TheFlatTopKing Drop CJ an email bro'
I must say. I’ve seen several videos of this dish but tomorrow 10-21-2020 I’m cutting my kamado joe on and I’m doing it step by step your way. I would love to get more feedback from you and ideas. I wish I had a direct connect or something , lol lmao . Please here my email if you should get this bro please add me on fb the name is Ken Ken . I’m a black guy with a hat on at a hookah lounge. I really appreciate just real recipes and this here looks damn good. It’s 3 am here in Texas and I’m up looking ... hahahaha please look for me on Facebook
Did you ever try it. Love some good paella