Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: Big Dawg on March 28, 2016, 06:11:40 PM
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The ingredients are a bit different and I know that I’m not using the right pan, but this a favorite around here and, I think, worth a try. I usually do a combination of sausage, chicken, and shrimp and use chicken stock, but this one was for Good Friday so I got some big Argentinian Red Shrimp, bay scallops, and some Cod.
(http://i121.photobucket.com/albums/o216/wmdipietro/Myella/Seafood/IMG_0844_zpswo8kcbaz.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Myella/Seafood/IMG_0844_zpswo8kcbaz.jpg.html)
The biggest cheat is that I use ParExcellance Yellow Rice which already has saffron and some other spices in it. I’ve only seen it, locally, at Sam’s. But it’s also available on Amazon. So here goes:
1 dozen big Argentinian Red Shrimp
¾ lb. bay scallops
1 medium Cod filet
2 cups ParExcellance Yellow Rice
4 cups Vegetable Stock
A handful of sweet cherry tomatoes
A handful of baby sweet peppers
½ small onion, medium dice
A cereal bowl of frozen green peas
1 Tbsp garlic, finely diced or pressed
Salt/Pepper/Crushed Red to taste
EVOO as needed
Peel and clean the shrimp. I saved the shells, added them to the Veggie Stock, and let that simmer until needed for the final prep.
(http://i121.photobucket.com/albums/o216/wmdipietro/Myella/Seafood/IMG_0845_zpswlhkb6yq.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Myella/Seafood/IMG_0845_zpswlhkb6yq.jpg.html)
Lightly coat the seafood in EVOO, S&P.
(http://i121.photobucket.com/albums/o216/wmdipietro/Myella/Seafood/IMG_0846_zpsqmphjhs9.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Myella/Seafood/IMG_0846_zpsqmphjhs9.jpg.html)
Halve the tomatoes and peppers, clean out the peppers, and remove the stems. Coat with EVOO, S&P and grill for marks. This should take about 15-20 minutes. Remove from grill. (This was also a good time to break out the old grill basket!)
(http://i121.photobucket.com/albums/o216/wmdipietro/Myella/Seafood/IMG_0847_zpsjgky4h88.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Myella/Seafood/IMG_0847_zpsjgky4h88.jpg.html)
When the veggies come off, put the shrimp & cod on, flipping once, mainly to get some color and a little smokiness. This should take no more than 10 minutes. They will finish cooking in the rice at the end of the cook.
(http://i121.photobucket.com/albums/o216/wmdipietro/Myella/Seafood/IMG_0848_zpsciypw9rc.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Myella/Seafood/IMG_0848_zpsciypw9rc.jpg.html)
Add the rice, peppers, onions, and tomatoes to the pan along with the warm, strained veggie stock. Let that cook on the grill until the rice is mostly done. I check it every 15 minutes or so to keep an eye on the doneness of the rice and to add liquid if needed. I did end up adding about 1 cup of water. The rice took about 45 minutes. At about 30 minutes, I added the frozen peas and the scallops.
(http://i121.photobucket.com/albums/o216/wmdipietro/Myella/Seafood/IMG_0849_zpsar21tb7o.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Myella/Seafood/IMG_0849_zpsar21tb7o.jpg.html)
When the rice is done and all liquid is absorbed, add in the partially cooked shrimp & cod. Cook on grill for 15 more minutes to develop a crust on the bottom.
(http://i121.photobucket.com/albums/o216/wmdipietro/Myella/Seafood/IMG_0852_zpsqj4gg1u9.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Myella/Seafood/IMG_0852_zpsqj4gg1u9.jpg.html)
Mangia ! ! !
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That looks fantastic!
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Hey it's ok, I'm on my 7th canister of the rice & ive made shortcut paella from it ::)
Works pretty well.
Yours looks great!
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Bill whatever you call this dish is fine with me! Just don't call me late for dinner next time you make it! :P
Very nice sir! Oh I'll bring the vino! :D
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Looks like a delicious seafood Paella to me!!! Don
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Lookin' good. Do you use any smoke wood? In Spain they traditionally use orange and pine branches and pine cones. I can't get those and wondered what might make a good substitute.
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Fantastic! Looks Great ! :)
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Could be one of my favorite meals! Nice and easy thanks for the recipe!
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Dawg - that looks like an awesome meal.
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WOW ;D
Hub
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MANGIA!! INDEED!!
Bill,
That looks wonderful. I need to add this one to my to-do list.
Art
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I have a paella pan that has never been used :-[ but looks like it's going to be in the bullpen warming up to be called on
Great cook
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Great version of a classic - bookmarked to try this one. The rice sounds interesting as well. Thanks!
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Wow! That looks so good!
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Thanks everyone!
Turtle: I did not use any smoke wood, I was not aware of the tradition for this dish. I don't have access to orange. While I do have plenty of pine around me, I've never used that in cooking either. The only thing I know about it, though, is that if you burn it in your fireplace or stove, you get increased creosote buildup.
BD
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Big Dawg, I love it!
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... 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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... 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.
BD
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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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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 (http://www.amazon.com/Producers-Rice-ParExcellence-Yellow-Pound/dp/B003YHCN74/ref=sr_1_3_a_it?ie=UTF8&qid=1459552709&sr=8-3&keywords=yellow+rice).
BD