Paella is regarded as one of the community’s identifying symbols. It is one of the best-known dishes in Spanish cuisine.
The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.
Cherrywood smoked Paella on BGE:
• 4 small lobster tails (6-12 oz each)
• 1 lb of clams
• 1 lb squid
• 2 chicken breast
•. 6-8 oz dried chorizo
• Water or Chicken Stock approx 4 cups
• 3 tbsp Extra Virgin Olive Oil
• 1 large yellow onion or 2 small, chopped
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 2 cups Spanish rice or medium-grain rice.
• 4 garlic cloves, chopped
• 2 large pinches of Spanish saffron threads
• 1 tsp Sweet Spanish paprika
• 1 tsp cayenne pepper
• ½ tsp chile pepper flakes (I used aleppo pepper)
• 3 Bay Leaves
• Salt
• 2 large Roma tomatoes, finely chopped
• 6 oz French green beans, trimmed (optional)
• 1 lb prawns or large shrimp or your choice, peeled and deveined
• ¼ cup chopped fresh parsley
*. Lemons for garnish
@thetiltedcrowngourmet