Paella on the Smokefire EX4

[SteveUK]

Paella on the Smokefire, chicken thighs and pepper done on Smokeboost for 30 minutes, before chopping up.

Turned Smokefire up to 450F and cooked the chopped chicken in a small amount of olive oil off for a further 10 minutes added pancetta and chopped up peppers for a further 10 minutes.

Heated up stock with saffron and Paello mix added whilst this was doing till boiling.

Added 150g Paella rice (2 people) stirred it in to soak up all the juices in the pan and added the stock and cooked it for a further 20 minutes to soak up all the stock. Added the Crevettes 8 minutes before the end turning once and served hot. (left it on the smokefire to keep warm during shutdown as there is enough for 2 serving each.

No green lipped mussels in the shops, which I normally add to it

 

[Mike Freel]

My seeing your creation first thing this morning is definitely going to have an affect on what I eat today

 

[Chris in Louisiana]

That looks good, and it is a great idea for me to experiment with on my new Searwood.

Almost every culture has some chicken and rice dish. Arroz con pollo in Mexico, Paella in Spain, Jambalaya in Louisiana (where I live), etc. They're all good.

I confess that I had to look up crevettes to make sure it meant shrimp. I've heard them called prawns, but crevettes was new on me.

Many Louisiana folks would applaud you using the "head on" version to get the best flavor from them into the dish.

 

[SteveUK]

That looks good, and it is a great idea for me to experiment with on my new Searwood.

Almost every culture has some chicken and rice dish. Arroz con pollo in Mexico, Paella in Spain, Jambalaya in Louisiana (where I live), etc. They're all good.

I confess that I had to look up crevettes to make sure it meant shrimp. I've heard them called prawns, but crevettes was new on me.

Many Louisiana folks would applaud you using the "head on" version to get the best flavor from them into the dish.

As the old saying goes, "two countries sepearated by a common language" I know them as Crevettes or Prawns

Shrimps to me are tiny things that you cook in butter and pot them (Potted Shrimp) and serve with crusty bread or toast. Its what I usually have as my Xmas starter

 

[Chris in Louisiana]

Shrimps to me are tiny things that you cook in butter and pot them (Potted Shrimp) and serve with crusty bread or toast.

That dish looks great. We call them all shrimp, and in Louisiana and nearby states, lots of shrimp are harvested from the Gulf of Mexico (or America as some now say).