Picture Thread: What's For Dinner?

[vash]

This is my cooking “white whale” I’ve failed miserably every time.

Today. Nailed it. I fried it normal, and let the cooking finish in the oven.

I won’t be doing this often. Too much work.

[Shaun @ Tru6]

saffron fettuccine with freshly picked out of the forest hen of the woods mushrooms, scallops and chives in a white balsamic butter sauce.

[Moses]

Seafood paella. Scallops, halibut, shrimp, mussels.

[Evans, Marv]

Mmmm! Paella! This is one I did some time ago. Cooked on the BBQ. It turned out the best.

[Shaun @ Tru6]

Originally Posted by Evans, Marv

Mmmm! Paella! This is one I did some time ago. Cooked on the BBQ. It turned out the best.

Looks amazing Marv! Where did get the pan? What recipe do you follow? How long on the BBQ and at what temp? I could use my smoker.

[vash]

i tried in the bbq grill. i still think it could work.

my first attempt was a total fail. but i tried to use my Disc pan. which has a slight dish to it. the deep end of the pool (middle) got really gummy and the edges were dry. total fail.

i'm gonna buy a proper pan one day. sad the one i want cost $350..hahah.

right now i'll fall back to my 12" stainless skillet.

[Evans, Marv]

Cliff. Those pans are cheap !!! I can't imagine paying $350 for one. That would buy almost a hundred of the real thing. They are just cheap, thin steel with handles. I think I saw some in TJ some years back. Mine is not a real paella pan except for shape & size. It's thicker metal, non stick coated, & maybe 14 to 16 in., in diameter with a glass lid. Don't remember where I got it (Costco most likely), but the size and shape were good. My former wife & I would always make paella with the (real) pan supported by bricks on a little fire in our back yard fireplace, making sure the pan was absolutely level and feeding it with pieces of wood. That's why I do them in the BBQ, & it works out very well. My recipe isn't exact - one of those that says two hand fulls of rice, etc. - and I've had it for forty plus years. If I remember right, it's from Spain. I'll see if I can post it if you want me to. Shaun, I don't remember how long exactly or the temp. I just watch it and add pieces of charcoal to keep it gently bubbling until the rice is done.

[vash]

Originally Posted by Evans, Marv

Cliff. Those pans are cheap !!! I can't imagine paying $350 for one. That would buy almost a hundred of the real thing. They are just cheap, thin steel with handles. I think I saw some in TJ some years back. Mine is not a real paella pan except for shape & size. It's thicker metal, non stick coated, & maybe 14 to 16 in., in diameter with a glass lid. Don't remember where I got it (Costco most likely), but the size and shape were good. My former wife & I would always make paella with the (real) pan supported by bricks on a little fire in our back yard fireplace, making sure the pan was absolutely level and feeding it with pieces of wood. That's why I do them in the BBQ, & it works out very well. My recipe isn't exact - one of those that says two hand fulls of rice, etc. - and I've had it for forty plus years. If I remember right, it's from Spain. I'll see if I can post it if you want me to. Shaun, I don't remember how long exactly or the temp. I just watch it and add pieces of charcoal to keep it gently bubbling until the rice is done.

shhhhh..i would appreciate if you keep that nugget of information to yourself..just in case i really try to buy one of those artisan pans.

[vash]

the target pan: not a single use paella pan. more of a multi-tasker. roaster, skillet, paella, etc. besides, it would be absolutely silly to buy a $350 single use pan..i'm not crazy.

[Evans, Marv]

Of course, you're absolutely not crazy. I have one like that I'll sell you for $349.99. How can you pass up a deal like that? That pan should be fine to use for paella if the thickness of the paella isn't more than 1 1/4 - 1 1/2 in. deep.

[Shaun @ Tru6]

Do you think you can make paella in a large wok? Or is that too deep and the rice won't cook properly?

[Evans, Marv]

Shaun. No, the pan has to have a flat bottom, & the paella shouldn't be more than an inch & a quarter to inch & a half thick (more or less). I'm going to try to post my recipe for you. In the recipe, the salt isn't exactly "handfuls." Get a gallon jug of cheap white wine. I don't use water. Pick & choose what vegetables & meats you want to use. Steep a pinch of (real) saffron in maybe a quarter cup of warm water. I don't use green peppers, hot sauce, chilis, or pimiento. Of course you adjust the recipe for the number of people.

Pepe Taberna's Paella.

[Shaun @ Tru6]

Thank you Marv. I'll get a proper pan and try some soon.

[sammyg2]

Originally Posted by Evans, Marv

Of course, you're absolutely not crazy. I have one like that I'll sell you for $349.99. How can you pass up a deal like that? .

LOL I'd sell him two for that price and still laugh to the bank.

[vash]

Shaun. A 12” stainless skillet works awesome.

[Shaun @ Tru6]

Thanks Cliff, I've got a nice All Clad that will work so will try it this weekend

[javadog]

Originally Posted by vash

Shaun. A 12” stainless skillet works awesome.

That's fine, if you are making a single serving of paella...

[Shaun @ Tru6]

I've got 2 of these pans so that will work with company. Will probably get a lobster and split the tail, one side for each pan.

[vash]

Originally Posted by javadog

That's fine, if you are making a single serving of paella...

Haha.

[vash]

Originally Posted by sammyg2

LOL I'd sell him two for that price and still laugh to the bank.

I’ll buy two of those exact pans for that price.