paella perfect - built in stainless steel charcoal grill

In Spain, you can find a dish called "Spanish paella", which is roughly translated into "strictly for tourists ".
"It's similar to what most Americans know about seafood ---
A mixture of ingredients from land and sea, eaten on rice, which is usually overcooked and sometimes artificially colored.
Penelope Casas wrote in her book seafood rice: "I have little enthusiasm for my seafood meal outside Spain ! "!
Delicious rice from Spain.
"The horror of this delicate dish and the insult it has suffered!
"I made seafood a few years ago and loved it, but apparently I did everything wrong.
So, when I recently decided to make a real Spanish paella for my summer dinner on Sunday, I had to re-educated.
I will never go back.
Paella was born in Valencia.
The origin of the eastern coast of Spain.
The early pies were made of wood outdoors.
Burn fire for farm workers.
They are made of rabbits, snails, and beans, which are traditionally eaten directly from the pan.
Today, in Spain, family and friends still gather outdoors, or cook paella on open fire, or cook paella using specially designed paella grills.
This is the image I want to reshape.
Created in my city backyard.
I have to say that even if our center is the Weber kettle, it looks like a picture of the food.
Pot for cooking seafood rice-a paellera --
Give the dish a name and a modest investment in authenticity pays off on taste.
The pot is shallow, wide, round and slightly tilted on the side.
This shape ensures that the rice is cooked evenly in one layer.
The cooker store or paellera is available through the catalogue.
Seafood rice experts like thin carbon steel pans that heat quickly and do not retain too much heat.
You can replace it with stainless steel or aluminum pan, but it can be cast
Iron and non-stick pans are not encouraged.
Well equipped, I turned to ingredients.
I learned that the real seafood rice is about Rice.
Besides, you can't eat only rice.
Pomba is the best, of course, it is from Spain. This short-
Rice can absorb about three times more liquid than ordinary rice, which means seafood rice tastes three times as good as ordinary rice.
Rice is strong despite all the liquid.
Bomba and other Spanish short films
Specialty food stores and rice can be bought by mail.
However, Pomba is not cheap.
Fortunately, Arborio--
Rice for seasoning Rice-can be used.
A little farther away from long-
Grains of rice with poor taste or texture.
The next misconception I have to throw out is that seafood is full of ingredients ---
Chicken, sausage, peas, peppers, onions, white fish, shellfish, kitchen sink.
Casas wrote: "Such paellas are not favored in Valencia because they are not allowed to taste and appreciate each ingredient according to their own merits.
"The best pies focus on meat, fish or vegetables, but don't mix them together," she wrote.
When my friend Luis Costa grew up in Galicia in the northwest corner of Spain, he never had seafood.
This is a Southern dish, he said. He is a northerner.
But when he recently returned to his village, he visited a cousin who served seafood, which is now common across the country.
Where is Louis from? they eat a lot of green mouth.
So his cousin cooked a large pot of light dishes and cooked seafood rice with the liquid he got.
He added squid, shrimp and clams.
To add more flavor to the rice, he also added Spanish sausage.
Luis warned that only Spanish choirs should be used.
He said that the Mexican sausage is full of peppers and will drown out the subtle taste of the seafood rice.
When I was at the party, I did what Luis and Penelope Casas told me to do.
I can't find chorizo in Spain, so I can only eat seafood.
I have no regrets.
I was tempted by a special Seafood Grill. -
The online price is less than $40, please see the details below--
But found that the Weber was working very well.
I built a Coal hot bed in my new paellera and cooked everything in turn. (
I fried fish and shrimp in advance in the kitchen. )
When adding rice, the fire only needs to be hot enough to bring the liquid to a boil.
The grill has never been covered.
Another suggestion is to throw fresh herbs or vines on the coal to further season the paella.
I don't have Vines. I use rosemary and Baili.
I don't know if they added the taste, but the taste in the yard was really good.
Sitting on my city terrace with a glass of Spanish cold dishes, a glass of sangria and a glass of palila on top of beautiful golden rice, there are also red peppers we can easily enjoy a summer night in Spain.
The mixed seafood PaellaThis recipe is adapted from one of the books Paella of Penelope casas!
Delicious rice from Spain.
It serves eight hungry people.
Any seafood you want to eat can be replaced.
Don't panic when you read the recipe.
It looks much more complicated than it is now. Like a stir-
Fry, everything is ready in advance, so all you need to do is assemble on the grill.
Don't be shy about using a grill.
As a control experiment with this dish, I made a smaller version on the stove.
No comparison. Head outdoors.
Making seafood is a very social product. -
Perfect for parties.
Guests can sit outside and sip sangria or kava while cooking (
Spanish champagne)
Eat marinas (Spanish Almond)and manchego (Spanish cheese).
All fish, shellfish and vegetables can be cleaned, chopped and refrigerated several hours in advance.
3 hit the green mouth and clean it thoroughly for about 6-
8 cups of clam juice, mixed with light dish broth/2 teaspoons of crumpled line saffron * 1/2
Fish with meat, bite down
Clean 18 large shrimps thoroughly and put them in their shells or sea salt. 2 tablespoons chopped parsley8 cloves garlic, 1 tablespoon fresh Baili leaves preferably 8 tablespoons olive oil in Spain 1 medium onion, 6 chopped scallions, green part trimmed, chopped lemon, 2 red peppers, 1 medium tomato, 3 cups of imported Spanish or other chopped tomatoes
Grain Rice * Luis recommends using only the saffron of Spain to make sure it is real.
* I use cod because the fish market only has COD. It was fine.
* Seafood rice manufacturers have debated whether to use onions or not.
I thought it was added.
Louis says there is no red pepper in Spanish seafood.
To be more precise, jarred pimentos is sprinkled on the top of the finished dish for the sake of color.
Put 1 1/2 dozen green mouth into a frying pan with 3/4 glass of water.
Cover and burn on the stove.
Remove the green mouth when opening.
Keep the meat and throw away the shell.
When all the green mouth is opened, pour the liquid in the frying pan into a large pot and add enough clam juice to make 6 cups. (
I found that I needed more liquid so there was extra clam juice on hand. )
Stir in saffron. (
You can prepare it in advance, cool and refrigerate the clam meat and broth for a few hours.
If you make the dish directly, keep the heat of the broth under the low heat on the stove. )
Dry the fish and shrimp with paper towels.
Sprinkle salt and sit at room temperature for 10 minutes.
Mortar and mortar (
Something I have never mastered)
Or microprocessor (
I use my big processor)
Mash parsley, garlic, thyme and 1/8 teaspoon of salt into a paste.
Stir in the pepper;
Add a little water if needed to achieve the correct consistency. (
This can be done one day in advance.
Refrigerate and bring to room temperature before use. )
Heat 6 tablespoons of oil in a frying pan and fry fish and shrimp quickly (In their shell)1-2 minutes.
They should not cook completely.
Place the seafood in a warm platter.
This can be done on fire.
I just found it easier to do this step on the stove. (
This can be done about an hour in advance. )
When you are ready for seafood rice, re-heat the broth and make a fire.
When you have a hot coal bed, enlarge the remaining two tablespoons of oil, onions, scallions and red peppers in the seafood pan and cook on the grill until the vegetables are slightly softer. (
There is seafood on the grill. )
Stir in the rice and apply it with a pot mixture.
Pour enough hot broth to cover the rice.
The liquid should be boiling.
Stir the rice and turn over occasionally.
Add all reserved fish (
But not shrimp)
A mixture of Mussel meat and parsley.
Taste the salt and continue cooking until the rice is no longer sour, but there is still enough liquid to continue cooking the rice.
Add liquid as needed, just like with a seasoned rice.
Place the shrimp and uncooked green mouth on the rice and open the edge of the green mouth shell forward.
Chef of 15 people
It's about 20 minutes from the rice. (
If the mussels and clams are not opened, they may be taken out, steamed in a separate pan, and then added to the seafood rice. )
Remove the pan from the fire and cover it with foil. Let sit 5-
The rice cooked in 10 minutes.
Decorated with lemon horns.
I provided a simple Spanish cold dish for the first dish.
I was going to have a salad, but we were all too full.
Note: the paella grill is double-circled and lit with gas or zhengbuar acid.
It is available by mail order from places such as Spanish tables (www. spanishtable. com)
This requires them to be butanos.
You like sangria sweet and use a light red wine.
If you prefer it, use a rich red color.
If the wine is very dry, you may want to add another tablespoon or two of sugar.
1 apple1 orange1 peach2 quart red wine 1/2 cup brand1/2 cup sugar half quart club cut fruit into 1/4-to 1/2-inch chunks.
Mix wine, brandy and sugar with fruit.
Stir well, refrigerate 3-5 hours.
Join the Club soda before serving.
Mix and eat on ice.
Make sure everyone gets some fruit.