Paella on the Performer

[Pete in PG]

I follow Alton Brown's recipe except that I add Spanish Chorizo and shrimp at the very end (the residual heat is sufficient to cook the shrimp).

I find this is also tastier if you have your own chicken stock - a good reason to save those bones!

Anyway, the prep takes about 30 minutes and the paella takes about 45 minutes to an hour to cook. We had friends over last night - both guys are gas cookers and they were pretty amazed at how well the Weber kettle works.

Getting a little color on the chicken before adding other ingredients.

A few veggies....

Almost ready to come off.... this had a very nice crust on the bottom, socarrat.

 

[ChuckO]

I bet that's very tasty, looks fantastic

 

[Craig Alumbaugh]

That had to be good as it looks mighty tasty from here

 

[Cliff Bartlett]

Looks downright delicious Pete. Nice job.

 

[Jeff F]

Great minds thinking alike...

I made paella Saturday night, too. I am horrible about taking pictures while I cook, but it went beautifully. i cubed up a couple chicken breasts for the wives, and threw in wings and drummies for the guys. A pound of gulf shrimp and bunch of Spanish chorizo. I don't know why I don't do it more often...it is always a hit.

Edited to Add

I like the way you cut your green beans. I am going to steal that for my next one.

 

[Nate Frost]

That looks delicious!

 

[Gary H. NJ]

I really need to make more paella... yours look great.

 

[Phil Perrin]

That looks amazing! I have family coming next month and I'm gonna steal the green beans idea when I cook that for them!