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Friday, February 5, 2016

Paella on the Grill





I want to call it seafood paella but there's a good bit of chicken and sausage in it too. :)

I have been wanting to make this for some time, then after seeing a friend's cook a few weeks ago, I decided it was time.  Finally gathered my ingredients and put it together last week.

Some of the ingredients...
Scallions, garlic, flat leaf parsley, tomatoes, Bomba rice, paprika, saffron, olive oil, white wine, peppers, onion and lemons...



saffron...




some bay scallops, chorizo, longaniza, chicken thighs, mussels, a seafood blend, shrimp, crab legs...





I also picked up a few baby octopus...



cleaned and ready...




made a seafood stock with some of the crab knuckles, shrimp shells and a pinch of saffron...



I drizzled the chicken with olive oil, sprinkled with paprika and salt and let it sit while preparing the rest.



Started the build.

Sauteed onion  and garlic in the olive oil...



then added the chicken....



when the chicken was getting some good color I added the chorizo an longaniza...





next came the peppers....



tomatoes...





paprika and a couple pinches of saffron...


It was smelling pretty good at this point!




I added three cups of rice....



one cup of wine ....and let the rice and wine cook for awhile...



added the seafood blend...





then the strained seafood stock...





covered with foil and let er go for about 20 minutes...
I rotated the pan a few times for even cooking over the fire.



I did add a bit of salt and pepper to taste during the cook.

When the rice was almost ready, I started adding seafood. The scallops were first....



then the shrimp, mussels, octopus and crab legs...





Covered the pan with foil and rotated it every so often for even cooking..added sliced lemons around the edge.

Then ta-da... it was ready!











The rice had a nice little crisp part on the bottom, I loved it! The whole dish had a light smoke flavor from the wood fire.





Overall, I liked the dish and will make it again. The hardest part of making this was carrying everything outside to the grill. I need a big basket or something. :)
Once the dish got going it was just a matter of sequence. Kind of like cooking one of my campfire meals. Just knowing what goes on the heat first.

I've found out that paella is almost like chili or gumbo. Everyone has their favorite recipe and they are all different. I'm going to fine tune this to suite my tastebuds. :)

Hope everyone is making it through winter ok.
Thanks for looking!




Tuesday, January 19, 2016

Bologna on White.






Sometimes nothing else will do!
A couple of times a year I have the urge for bologna and it has to be fried. I used the Blackstone griddle to fry up a few slices...with caramelized onions, crisp bacon and topped with a fresh egg from the hens.




slapped on a couple slices of white bread... griddle fried in the bacon drippin's...



It was messy but tasty!

I'm good for another 6 months. :)