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Dual Paellas.... - Forno Bravo Forum: The Wood-Fired Oven Community



Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Dual Paellas....

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  • Dual Paellas....

    A new culinary first for me,
    making two Paellas at once!
    Sharing life's positives and loving the slow food lane

  • #2
    Re: Dual Paellas....

    Ok that's great ..... [I love paella and have a couple of favourites].


    how did you cook them and what are they. They look great but am interested in the details. the Sofritto, the rice used, the ingredients how long you cooked them on a burner or in the oven.
    Cheers Colin

    My Build - Index to Major Build Stages


    • #3
      Re: Dual Paellas....

      Very nice. I have made Paella a couple times in the WFO. It's a crowd pleaser - but I haven't figured out how to get the "socarrat" - the crust on the bottom that is so key to great Paella. It seems to cook to fast on the top. Do you have any tips?
      My build progress
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      • #4
        Re: Dual Paellas....

        Cooking a paella in the WFO is a truly interactive affair. At the inaugural Forno Bravo Expo I had the pleasure of watching Antonio Laudisio cook a paella in one of the smaller FB ovens. You can view a photos of him cooking and serving it on the FB Expo slideshow. He started by slowly browning the rice in oil and methodically adding ingredients in the order required to have them all finish cooking at the same time. Throughout the cooking process Antonio was constantly pulling the pan from the oven to rotate it and occasionally add water. The majority of the cooking time the pan was positioned just inside the mouth of the oven.
        My approach to achieving the crust would be to cover the pan with foil and return it to a hot spot on the floor until desired doneness once the paella was nearly finished.



        • #5
          Re: Dual Paellas....

          SpringJim, how involved is this? I'm in GR, bought a carbon steel paella pan at Stony Lake Cutlery last summer and have tried it a couple of times on the stove... I'm still producing "rice with stuff". I need to get the smoke from a fire to make paella. I was thinking the Weber, but I've got the WFO... might as well give it a try.