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Post by gracoman on Aug 29, 2014 18:04:56 GMT -5
AAB, your New England seafood posts have been making me nutz, so finally broke down and cooked a seafood paella on my ceramic to get that smokey flavoring the good stuff always has. It was cooked at a dome temp of 350° with pecan added as the smoke wood. Hope you like it. Browning boneless, skinless chicken thighs in a bit of olive oil Saute onion and garlic Saute chorizo, add bomba rice and stir to coat with oil. Add diced tomato and saffron/pimentón infused chicken broth When most of the liquid has been absorbed add clams. When the rice is cooked add shrimp and sea scallops. Close the dome and cook for 4 more minutes. Add sliced piquillo peppers and peas. Garnish with sliced lemon and serve to your delighted guests The shrimp and scallops were perfectly cooked Highly recommended!!!
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Post by BBQ Butcher on Aug 29, 2014 18:13:30 GMT -5
WOW!! Shawn, you out did yourself Thanks for posting and this is on the menu for sometime this fall
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Post by gracoman on Aug 29, 2014 20:19:40 GMT -5
WOW!! Shawn, you out did yourself Thanks for posting and this is on the menu for sometime this fall Thanks! This forum was the inspiration. It belongs here. It was the clams that did it. Next time I will take more time with the photos and put together a tutorial. The method is what made this so easy for charcoal cooker but it would work just as well on a stove top.
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