Author Topic: Seafood Myella (short for My Paella)  (Read 29924 times)

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Offline TentHunteR

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Re: Seafood Myella (short for My Paella)
« Reply #14 on: March 30, 2016, 01:10:33 PM »
Big Dawg,  I love it!
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Offline Ka Honu

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Re: Seafood Myella (short for My Paella)
« Reply #15 on: March 30, 2016, 03:27:59 PM »
... pine... increased creosote buildup.

I think the "traditional" is more for cooking on an open fire with what they had (lots of orange and pine in Spain). I've only ever made it once on a grill and used oak - came out pretty good but I just wondered...
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Offline Big Dawg

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Re: Seafood Myella (short for My Paella)
« Reply #16 on: March 31, 2016, 06:32:57 PM »
... pine... increased creosote buildup.

I think the "traditional" is more for cooking on an open fire with what they had (lots of orange and pine in Spain). I've only ever made it once on a grill and used oak - came out pretty good but I just wondered...

Oh, I'm putting some smoke on it next time, just not sure what yet.





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Offline tailfeathers

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Re: Seafood Myella (short for My Paella)
« Reply #17 on: April 01, 2016, 10:53:46 AM »
Inspired by this post I looked for the rice at my local Sam's the other evening. Alas they do not carry it here.
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Offline Big Dawg

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Re: Seafood Myella (short for My Paella)
« Reply #18 on: April 01, 2016, 07:20:05 PM »
Inspired by this post I looked for the rice at my local Sam's the other evening. Alas they do not carry it here.

It's also available at Amazon.





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