Paella (mostly) on the Matador

Greg Jones

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Location
Berea, Kentucky
Grill(s) owned
  1. Bull
  2. Trailblazer
  3. Bullseye
  4. Matador
  5. WyldSide
I made Paella for dinner tonight, with chickpeas soaked and boiled in the kitchen, corn, bell peppers, onions, and broccoli grilled on the Bullseye, and then everything brought together with chicken stock, rice, diced tomatoes, and chorizo in the Matador. Without a doubt, this is the best batch of Paella I’ve made to date. The socarrat crust was absolutely perfect.

47608C2D-5405-4C41-8DDA-A96287CD9432.jpeg C4B13308-ACE5-478D-A731-4E8339432543.jpeg 7759EF54-252A-45CB-8AF6-E5D7754255E9.jpeg CB9F511D-FE10-40DD-82C2-C58E43844E7A.jpeg
 

Greg Jones

Premium Member!
Premium Member
Messages
1,169
Location
Berea, Kentucky
Grill(s) owned
  1. Bull
  2. Trailblazer
  3. Bullseye
  4. Matador
  5. WyldSide
Greg, that looks really good! It also appears that the temp output of the Matador was sufficient for a paella cook.
It was more than sufficient for what I was doing actually! I didn’t plan for what I’m about to mention happen, but I’m glad it did. If you look at the second picture above, when I had just added the broth, tomatoes, chickpeas, and rice, I had both burners on high. Once I started forming the socarrat crust, I turned the burners down to half throttle (third picture). Worked great, nice crust, no burn.
 

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