Grilling A Paella Feast - best charcoal bbq grill to buy

Chef Jose Andrés, the owner of "Made in Spain" and one of the most passionate American missionaries in Spanish cooking, said he would not rest unless every American family had seafood in the backyard.He visited the early performances and showed how to make the Spanish feast.In summer, I like to put a can of cold dishes in the refrigerator.In this way, I always have something cold and satisfying to share with my friends and family.Serves 6-The latest issue 2020 News released the "adversity score" of the soup: 1 cucumber, peeled, sown and chopped 1 green pepper, sown and cut 3 pound ripe plum tomatoes, 2 glasses of sherry vinegar 1/2 cups of olosso Sherri Cup Spanish special-Virgin olive oil for decoration: 1 inch-Spanish takeaway cup thick sliced country breadVirgin olive oil 1/2 cucumber, diced1/2 green pepper, seed and diced1/2 red bell pepper, seed and dicedSea salt seasoning, make soup, place cucumbers, tomatoes, garlic, vinegar, Sherry, olive oil and 2 glasses of water in a food processor or mixer.Stir the ingredients into a thick pink liquid until everything is fully mixed.Pour the Spanish cold soupInsert the filter into the water tank.Refrigerate for about 30 minutes.Ingredients: Preheat the oven at 450 F.Cut the bread into 1-Inch cube, stir in a mixing bowl with 2 tablespoons of olive oil.Spread the bread on the baking tray and bake on the middle shelf for about 7 minutes until golden brown.Put the bagels on one side and cool.To serve, put a few pieces of bread and some cucumber and chili Ding in each bowl, and pour the cold dish soup on it.Pour the remaining 2 tablespoons of olive oil, then the remaining crumbs, cucumbers and peppers, and sprinkle with salt.Serving seafood rice (vegetable seafood rice) 6-Spain 81/4 Cup plus6 small yellow pumpkin or small pie pan pumpkin with virgin olive oil, 1/2-Inch ding eggplant (about 1/2 of global eggplant) monthly cup cauliflower florets1/month a kilo of fresh wild mushrooms, such as chicken, oysters, sliced 1 teaspoon chopped garlic2 ripe plum tomatoes from the baby's zucchini, 1 cup/4 cup salad sauce (recipe) moon cup dry white wine5 cup flat mineral or filter waterPinch saffron1 1/2 cup Spanish state or Carra paraprice3 oz fresh or frozen green peas3 oz almond puree cut into 1/2 cmInch thick strips build a pile of gold tower-shaped coal on the bottom of your Weber kettle or similar charcoal grill.You can use the chimney launcher if you want.Ignite and burn until the coal starts to gray.You need hot coal.Depending on the color, you know they're ready.Another way to check: If you put your hand about 4 inch away from coal, it will be very uncomfortable after about 3 seconds.Sprinkle out the coal and heat it evenly.Rack 3-4 inch from coal, 18-An inch seafood rice pan or a frying pan on the shelf.You want the grill to cover most of the grill, but leave enough space for the air to flow and keep the fire burning.Heat olive oil in a paella pan.Add pumpkin and brown on each side for about 2 minutes.Add eggplant and cauliflower, cook for 2 minutes, then add mushrooms, zucchini and garlic and cook for another 2 minutes.Stir the plum tomatoes and salad for 1 minute.Pour the white wine for about 2 minutes and make it cut in half.Put the saffron in the pan and pour it into the water.After cooking, add rice and peas and stir well.Season with salt and cook for 4 minutes.No more fried rice!.After 4 minutes, put the pepper strips on the seafood rice and cook for another 5 minutes.The rice should absorb all the liquid now.Remove the paella from the grill, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving.You can match a spoonful of Ali if you like.Arroz de polllo y setas silvestresChicken and wild mushroom paella in backyard grill2 Tbsp Spanish extra virgin olive oil 10 oz chicken thigh (cut into 1/2 "cubes) 2 cups of black trumpet and 1 1/2 cup of Spanish rice with small chicken oil mushroom, such as Pomba or Calasparra4 Oz salmorra (resume below) (saffron) 6 cups of hot chicken soup (recipe below) salt, build a pile of gold tower-shaped coal on the bottom of your Weber kettle or similar charcoal grill.You can use the chimney launcher if you want.Ignite and burn until the coal starts to gray.You need hot coal.Depending on the color, you know they're ready.Another way to check: If you put your hand about 4 inch away from coal, it will be very uncomfortable after about 3 seconds.Sprinkle out the coal and heat it evenly.Rack 3-4 inch from coal, 18-An inch seafood rice pan or a frying pan on the shelf.You want the grill to cover most of the grill, but leave enough space for the air to flow and keep the fire burning.Heat olive oil in a paella pan.Add the chicken and stir-fry for about 5 minutes until all sides turn brown.Add mushrooms and stir-fry until they are soft for about 2 minutes.Add Salamora in the middle of the pan and simply fry it.Add saffron and pour 5 cups of hot soup.After frying, add rice and stir well-combined.Set your timer for 16 minutes.Stop stirring after five minutes.Cook the remaining 11 minutes without touching the rice.The coal may have cooled a bit, but you need to pay attention.Unlike a stove where you can simply reduce heat, this is not the option for a charcoal grill.You need to be careful here.Listen, look at the rice.If it starts to sound "crack, crack", like fried, add more hot ingredients.After 16 minutes, the rice should have absorbed all the liquid.Remove the paella from the grill, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving.You can match a spoonful of Ali if you like.Jose tip: when cooking on the grill, you add the stock first.Why?Because when cooking, adding liquid first will give you more control.You have to use a short grain rice that can withstand the high temperature cooking on the grill without breaking or becoming mushy.Spanish rices like bomba or calasparra are the perfect choice.Strong charcoal heat is likely to form a hard or soft shell.Don't worry!You haven't ruined the seafood yet.For many people, sotecat is the best part of the seafood meal.While it won't be that good, you can make this paella with water instead of stock.Stock adds a great deal of flavor to seafood.Catalana (Catalan-The word Escalivar means cooking on hot afterfire.Great Backyard BBQ!All the vegetables came out of the fire with smoke.1 medium eggplant 3 small Vidalia 1 red bell pepper 3 large cooked tomato cup Spanish specialVirgin olive oil 1/2 tbsp sherry vinegar Salt and white pepper, build a pile of gold tower-shaped coal on the bottom of your Weber kettle or similar charcoal grill.You can use the chimney launcher if you want.Ignite and burn until the coal turns gray.You need hot coal.Depending on the color, you know they're ready.Another way to check: If you put your hand about 4 inch away from coal, it will be very uncomfortable after about 3 seconds.Sprinkle out the coal and heat it evenly.Rack 3-4 inch metres from coal, use seafood rice or a frying pan.Apply a thin layer of olive oil to all vegetables.Put them on the grill.Bake the vegetables for 15 minutes so the vegetables can be burnt on all sides.Take out the eggplant, pepper and tomatoes for standby.Put the onion on the grill for another 5 minutes until it is too soft.Remove and reserve.So far, the skin of the vegetables will be a little burnt and loose.When it is cold enough to be processed, peel off the vegetable skin.Sow the pepper and remove the top.Remove the top of tomato and eggplant with a knife.Tear the peppers into strips with your hands, and the tomatoes into three or four pieces.Do the same for eggplant.Cut onion into a circle with a knife.Mix the vegetables together and put them into the serving.Cover them with olive oil and sherry vinegar.Serve with salt and pepper.If you don't have a grill, you can make this in the oven.Bake vegetables in the oven.Salmorra (smoked tomato garlic sauce) 2 cups1 Tbsp Spanish premiumFreshly squeezed olive oil 12 whole garlic cloves, peeled3 n ora peppers (or any other dry Chilean sweet pepper), 16 oz canned plum tomatoes, 1 teaspoon of sugar 1/8 teaspoon hot oil in the medium pot with medium heat.Stir-fry garlic until soft for about 2 minutes.Add pepper and toast, stir for about 3 minutes, then add tomatoes and sugar.Cook for 15 minutes or until the tomato liquid evaporates.Stir in the pimenton.Transfer the mixture to the mixer and paste.Pour in the bowl and season with salt.Jose tip: this sauce can be placed in the fridge with a lid and kept for up to two weeks or frozen for 3 months.Before covering the sauce, be sure to pour some olive oil over the top of the sauce to prevent the sauce from drying.Adapted from Made in Spain: American kitchen Spanish dishes (Clarkson Porter, Autumn 2008) fish from all fish restaurants on the Spanish coast are common standards.Caldo de pescado is used to make delicious fish soup and delicious seafood rice. it is a base for many traditional stewed fish in the country.Make bones of about 11/2 quarts of 1 all red apper fish including head, washed parsley stem, sired1 Spanish onion, peeled leeks and salt scallions, washed OuterFreshly squeezed olive oil 1 glass of white wine, bring 3 quarts of water to a boil with the fishbone in a soup pan.Use a spoon to remove the white foam, which will help you create a cleaner, clearer inventory at the end.Reduce the heat to low and add the remaining ingredients, including oil and wine.Sim25 to 30 minutes, clean up the inventory surface as more bubbles appear.Take it out of the heat, let it rest for 10 minutes, then tighten.Save up to one week in the fridge or 3 months in the fridge.Bogavante y pollo seafood rice (lobster and chicken seafood rice on the backyard grill) served 6-People know that I am the most enthusiastic American missionary in Spanish cooking.It took me 15 years to preach the gospel jamon and pimenton to anyone willing to listen.I often say that I will not rest until every American family eats seafood in Webb's backyard.This is my mission.1/4 cup of extra virgin olive oil in Spain10 oz chicken thigh (cut 1-2 "cubes) 2 cups morel mushroom 2 tablespoons Salamora [see recipe] 6 cups hot fish soup 1 1/2 cup Spanish rice such as Bomba or CalasparraSalt, build a pile of gold tower-shaped coal on the bottom of your Weber kettle or similar charcoal grill.You can use the chimney launcher if you want.Ignite and burn until the coal starts to gray.You need hot coal.Depending on the color, you know they're ready.Another way to check: If you put your hand about 4 inch away from coal, it will be very uncomfortable after about 3 seconds.Sprinkle out the coal and heat it evenly.Rack 3-4 inch from coalCut the lobster with a sharp knife.Separate the head from the body.Discard the head or save it for other purposes, such as inventory.Separate the claws from the knuckles and cut the tail into 4 pieces.Crack the claws with a knife so that once cooked they are easy to separate.Cut the knuckles into two pieces.Place an 18-An inch seafood rice pan or a frying pan on a grill.You want the grill to cover most of the grill, leaving enough space for the air to flow around the grill.Heat 2 tablespoons of olive oil in a paella pan until you smoke.Add slices and fry each side for about 1 minute.Transfer the lobster to the plate.Pour another 2 tablespoons of olive oil into the pan, add chicken nuggets and fry each side for 2 minutes.Add Morchella and stir-fry for about a minute.Stir in the salad and cook for about a minute.Pour 5 cups of hot soup, add saffron and stir well for about 30 seconds.Stir rice once the stock starts to bubble.Set the timer for 5 minutes.Continue to stir the rice and mix with all the ingredients.Stop stirring after five minutes.Don't touch any more rice.Set the timer for another 6 minutes.Pay attention to the coal as they may have started cooling.Unlike a stove where you can simply reduce heat, this is not the option for a charcoal grill.You need to be careful here.Listen, look at the rice.If it starts to sound "crack, crack", like fried, add more hot ingredients.After the timer is closed again, add the lobster block, shell-Go down to the pan.Set another timer for 5 minutes.Don't touch the meal again!The rice should absorb all the liquid now.Remove the paella from the grill, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving.You can match a spoonful of Ali if you like.Tips for Jose: when cooking on a grill, you add the stock first.Why?Because when cooking, adding liquid first will give you more control.You have to use a short one.Grain rice, which can endure the high temperature of cooking on the grill, does not scatter or become mushy.Spanish rices like bomba or calasparra are the perfect choice.Strong charcoal heat is likely to form a hard or soft shell.Don't worry!You haven't ruined the seafood yet.For many people, sotecat is the best part of the seafood meal.While it won't be that good, you can make this paella with water instead of stock.Stock adds a great deal of flavor to seafood.