Aussie Pitmasters Forum

Australias Best BBQ Forum
It is currently Sun Nov 18, 2018 9:27 am

All times are UTC+11:00




Post new topic  Reply to topic  [ 10 posts ] 
Author Message
 Post subject: Paella
PostPosted: Wed Mar 04, 2015 4:40 am 
Offline

Joined: Thu Feb 12, 2015 9:25 pm
Posts: 113
Thinking of giving a seafood Paella a go on the weekend (good excuse to try a pulled pork sandwich at Vic meats while im there!)

Has anyone else here done a successful Paella on their Kamado and if so what method did you use? I am seeing a lot of varied methods when I search online and a lot of them look to me like they would not produce the correct result.

Having a good Socarrat is essential :)


Top
   
 Post subject: Re: Paella
PostPosted: Wed Mar 04, 2015 7:51 am 
Offline

Joined: Wed Jun 18, 2014 3:35 pm
Posts: 673
I've done some thing similar in a wok. Difficult with the size of the grill. What grill did you buy again? does it have a halved deflector?


Sent from my iPhone using Tapatalk


Top
   
 Post subject: Re: Paella
PostPosted: Wed Mar 04, 2015 7:59 am 
Offline

Joined: Thu Feb 12, 2015 9:25 pm
Posts: 113
It's a primo XL, I have the deflector plates but wasn't planning on using them. Traditionally Paella is cooked over open flames so I figured you would want the direct heat anyway. I have a proper Paella pan for it, and it fits


Top
   
 Post subject: Re: Paella
PostPosted: Wed Mar 04, 2015 8:22 am 
Offline

Joined: Mon Jul 22, 2013 6:35 pm
Posts: 212
The carbon paella pan is essential but the problem with cooking it on the kamado is the heat and evaporation are all wrong to get what paella needs.
You want string radiant heat under the pan, and a dry open heat above so the liquids can rapidly evaporate.
You can see where I am going here?

_________________
Smokin' In The City Competition
Grand Champion 2015
1st-Smoked Pork
1st-Beef brisket


Top
   
 Post subject: Re: Paella
PostPosted: Wed Mar 04, 2015 9:32 am 
Offline

Joined: Thu Feb 12, 2015 9:25 pm
Posts: 113
Fair call, but even still I am sure I can get a better tasting Paella cooking it on the charcoal than I ever got cooking it on the electric stovetop :)

Would it be a better idea to leave the lid open while cooking in that case?


Top
   
 Post subject: Re: Paella
PostPosted: Wed Mar 04, 2015 5:04 pm 
Offline
User avatar

Joined: Fri Mar 15, 2013 10:59 pm
Posts: 793
Location: The Badlands of Melbourne
Have a look at Smoke king. They have a round hibachi that looks perfect and fit for use. I'm ordering mine tomorrow for discada and wok cooking (the blue one of course)


http://www.smokekingbbqs.com.au/product-category/japanese-bbq-grills/

_________________
Vote Louise.
She's not Millie


Image


Top
   
 Post subject: Re: Paella
PostPosted: Wed Mar 04, 2015 5:50 pm 
Offline

Joined: Mon Jul 22, 2013 6:35 pm
Posts: 212
zepth wrote:
Fair call, but even still I am sure I can get a better tasting Paella cooking it on the charcoal than I ever got cooking it on the electric stovetop :)

Would it be a better idea to leave the lid open while cooking in that case?



You want to get the pan 25-40cms above the charcoal, and you want that charcoal to burn consistent.
I don't know your cook setup but with the lid up is what you need, but the coals have to keep burning too.

A live fire of wood, some bricks and a Japanese fan does it for me!

_________________
Smokin' In The City Competition
Grand Champion 2015
1st-Smoked Pork
1st-Beef brisket


Top
   
 Post subject: Re: Paella
PostPosted: Wed Mar 04, 2015 7:50 pm 
Offline

Joined: Wed Jun 18, 2014 3:35 pm
Posts: 673
Yeah i would take note of the suggestions above. I understand the element of flavour you're going for but thats what smoked paprika is for. You could always par cook some of the prawns and chicken on the kamado and add it to the paella to finish. Lots of heat in the Kamado, wear welding gloves if you're going to give it a crack.


Sent from my iPhone using Tapatalk


Top
   
 Post subject: Re: Paella
PostPosted: Mon Apr 06, 2015 12:48 pm 
Offline

Joined: Sat Mar 23, 2013 10:55 am
Posts: 110
I have done paella on a weber kettle, direct fire under the pan. Works really well, can't see any reason why it wouldn't be the same in the Kamado. Not sure about Primo seals, do they allow cooking with the lid open?

I have pictures of the process if you are interested


Sent from my iPad using Tapatalk


Top
   
 Post subject: Re: Paella
PostPosted: Tue May 19, 2015 9:52 pm 
Offline

Joined: Tue May 19, 2015 8:48 pm
Posts: 8
So - I like cooking the Paella on a gas ring burner outside - I am not sure I would use my Kamodo for this.

I think the secret to the Paella is the sofrito - getting that right will give you a nice concentrated base - and using toasted safron will give you the flavor you are looking for.


Top
   
Display posts from previous:  Sort by  
Post new topic  Reply to topic  [ 10 posts ] 

All times are UTC+11:00


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Limited