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Add smokey leftover barbecue meats of many kinds with the rich tradition of Spanish Paella and what do you get? This results in a tantalizing Barbecue Paella. Each bite of Chef Tom’s culinary creativity of Barbecue Paella promises to be a delightful surprise in your mouth.
- 8 cups chicken stock
- 4 cloves garlic, smashed, peeled
- 1 ear corn on the cob
- 1 lb Chicken thighs, boneless, skinless
- Plowboys BBQ Yardbird BBQ Rub
- 2 tbsp beef tallow
- 1/2 lb raw smoked sausage
- 4 cups yellow onions, sliced
- 2 cups sweet red peppers, sliced
- 2 cups leftover bbq meat (brisket, pulled pork, etc.)
- 1 cup beer
- 2 cups Bomba (or Arborio) rice
- 1 1/2 cups Ciao San Marzano Tomatoes
- 12 oz shrimp, peeled, deveined, tails off
- Cattleman’s Grill Provisioners Blend Fish Seasoning
- 4 oz smoked salmon
- Plowboys BBQ Tarheel Tang Carolina BBQ Sauce
- Blues Hog Original BBQ Sauce
- Light two chimneys filled with lump charcoal in the burn grate of the Yoder Smokers Adjustable Charcoal Grill. When the charcoal is all hot, dump both chimneys on one half of the grill, leaving the other half empty for indirect cooking.
- Combine the chicken stock and garlic in a dutch oven. Place directly over the coals.
- Grill the corn directly over coals until lightly charred on all sides. Remove. Let cool slightly, then slice the kernels off of the cob.
- Season your chicken thighs with Plowboys BBQ Yardbird BBQ Rub. Place a chunk of smoking wood on the hot coals. Place the chicken thighs on the indirect side of the grill (opposite the hot side). Smoke for about twenty minutes. The chicken doesn’t not need to cook all the way through, just enough to get some smoke. Remove and slice into strips.
- Dice the raw smoked sausage. Brown in a Lodge 15” steel skillet over direct heat (directly above the coals). Add the beef tallow to the skillet and let melt, then add the onions and peppers and season with Plowboys BBQ Yardbird BBQ Rub. When the peppers and onions are softened and browning at the edges, add the sliced chicken and leftover barbecue meat. Cook a few minutes more to cook the chicken through.
- Add the beer and tomatoes. Chop up tomatoes. Bring to a simmer and let cook for a few minutes. Add the bombs rice and pour hot chicken stock into the skillet (you don’t have to add all of it at once, just enough to fill the pan mostly full). Cook for about 8-10 mintues, until most of the stock is cooked out, then add more chicken stock. Cook until the rice is almost tender, about 15-18 minutes.
- Season shrimp with Cattleman’s Grill Provisioners Blend Seasoning and nestle them into the rice. Cook until opaque, a few minutes. At the same time, add the corn kernels and break up the smoked salmon over the top to warm.
- Finish out the cook with the lid open until the soccorat is formed on the bottom, about 5-10 minutes. Remove from the grill.
- Drizzle Plowboys BBQ Tarheel Tang Carolina BBQ Sauce and Blues Hog Original BBQ Sauce over the top of the Barbecue Paella. Serve immediately.
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Recipe Highlights and Insights:
Where does paella originate from?
It’s a Spanish dish that came from Valencia, Spain. This dish is one of the Valencian Community’s most well-known dishes.
What is paella?
Paella is a versatile and flavorful rice dish. Typically a standard paella dish is flavored with saffron and then cooked with meats or seafood and vegetables.
What is the actual meaning of paella?
In Valencia, the word means frying pan. This is why the dish received its name because everything in the paella can typically be prepared in one pan. Valencians use the word paella for all pans which includes the shallow pan that is used to cook this traditional Spanish dish.
What does paella taste like?
The most prominent flavors in an authentic paella dish are pimento, which is smoked Spanish paprika, then a subtle hint of saffron, and a sofrito puree of tomato, garlic, and broth. Sofrito is sometimes considered the “secret ingredient” to paella.
What other dishes are like paella?
In many areas around the world, there are similar dishes or a cousin to paella. A substitute for the rice in paella is the rice used in risotto as both are short-grain rice. The main difference is risotto rice is softer and paella rice is generally more al dente. A Cajun equivalent to paella is considered jambalaya.Fideuà is also a Valencia dish made very similar to paella but it uses noodles instead of rice. The popular Indian dish, Biryani is similar to paella. And, The Italian cuisine that is comparable to paella is called, Tiella. Its appearance is very close but is made of potatoes, onions, and mussels in addition to the rice staple. Of course, all of these dishes like paella are cooked in one pan typically.
- Serving Size
- 1 cup
- per serving
- 15 grams
- Saturated Fat
- 5 grams
- 176 milligrams
- 1130 milligrams
- 38 grams
- 2.2 grams
- 6.8 grams
- 49 grams