Paella again...no process pics, but and end result:
Only used 1 chicken breast, diced rather small and seasoned with oregano, paprika, salt, pepper, and moistened with dry sherry. Had a 4oz dried Spanish style chorizo that I sliced up as well. But anyway, I did all the chopping first, but the first thing I cooked was 4 Hatch chilies and one large red pepper...capsicum, if you will...over the charcoal chimney, until blackened, then peeled and chopped.
After spreading the lit charcoal in my Weber kettle grill, a large bit of bacon grease and olive oil went into the paella pan. Then 2 large diced red onions went in and cooked til just hinting at brown, then in with a large quantity of diced garlic. After a while I added the chicken, let it start to firm up and get mostly cooked, and I added the diced chorizo. Then, in with some finely diced celery, chopped mushrooms, and chopped sun dried tomatoes. I also added the chilies and red pepper at this point. When it was starting to get fully cooked, I added two cups of rice (nothing fancy, just plain supermarket rice...all I had!). I let it sort of get coated with the remaining oil and fry for a bit, and added a healthy shot of achiote oil (my substitution for saffron) that I made up on Saturday. Then, in with four cups of vegetable stock. I stirred it all up, returned it to a boil, then added a couple chunks of hickory to the fire and covered the grill. After about 30 minutes the water was absorbed, the paella was cooked and nicely smoky, and the "soccarat" or browned crust on the bottom was absolutely perfect...not burned, just a browned and crunchy layer of rice. Goes nice with a bit of sherry!
Topic: Ethnic and Regional Cooking (Read 225870 times)
