FOOD DIARY: Tuesday, January 22nd Paella on the Weber BBQ

1. Ingredients

Tim built a charcoal fire in our little Weber Smokey Joe. When ready put the paeilla pan on the rack and heat Olive oil. Then add the onion and capsicum.

Tim built a charcoal fire in our little Weber Smokey Joe. When ready put the paeilla pan on the rack and heat Olive oil. Then add the onion and capsicum.

I like the chorizio hot and spicy.

I like the chorizio hot and spicy.

I cut chook breast into fairly small pieces

I cut chook breast into fairly small pieces

Take a break, have a drink and a bit of grilled bread

Take a break, have a drink and a bit of grilled bread

5. Add rice and saffron

In this case I use my own homemade fish stock

In this case I use my own homemade fish stock

7. simmer away

Have another quick rest. Apply more mozzie repellent

Have another quick rest. Apply more mozzie repellent

7b. Cooking away

Ah, the cook is happy with the process

Ah, the cook is happy with the process

The prawns only need 5 minutes so add them when the rice is al dente

The prawns only need 5 minutes so add them when the rice is al dente

If I don't have fresh mussles I add black olives for the colour

If I don’t have fresh mussles I add black olives for the colour

10. Done

11. Cover and wait 10- 15 minutes

12. Uncover and serve12a. Eat!Last evening was a special BBQ; Diane made her signature BBQ meal: paella.

She goes to great trouble to level our little fire-BBQ and I don’t get upset by using too much charcoal for a short amount of BBQing time because the paella needs quite a bit of time considering the initial slow sauteing of the vegetables and then the stock absorption by the rice. Levelling the BBQ is very important because Diane says that it is important so that the rice cooks evenly when this stock is added. 

Diane uses as ingredients: olive oil, her fish stock, sliced onion, chorizo, capsicum/bell pepper, prawns/shrimp and small pieces of chicken breast or thigh all flavoured with smoked paprika, saffron and crushed garlic.  It sounds a little pretentious but we also use Spanish rice because, I swear, it tastes better than any other that we have tried.  The stock she uses is her own seafood stock if she has it but commercial vegetable stock works just as well.  For me there is so much flavour in the dish that the stock loses out but the rice is different because its texture is different not the taste.

This dish is perfect for a BBQ because you do not need any sides; it is so filling and flaoursome that they just become extraneous and unnecessary.

The wine accompaniment was the remainder of the previous night’s Languedoc red.

One thought on “FOOD DIARY: Tuesday, January 22nd Paella on the Weber BBQ

  1. Miles Barker says:

    That looks absolutely delicious. Emma is vegetarian, so I have had to be slightly creative with my meal efforts of late. For me, nothing beats the real thing though: the pictures of your homemade paella have got my mouth watering!

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