bbq

Pretty much freestyled it. I'll try to see if I can walk you through what I did.

Started with oil in the pan and browned the chicken, blood sausage and green chorizo. Took those out, added a bit of bacon, then diced red pepper and onions. Sauteed, added garlic at the end, because I couldn't find bomba rice I ended up using arborio, which worked well enough. Once the rice was nice and toasty, I added a can of San Marzano tomatoes, and then some beef stock (I had some frozen and it seemed like it might be the right time to use it, but chicken stock works great, too I've since found out). Threw the meats back on the top, added a bit of soaked cherry wood, closed the lid, and let it cook down. Once the rice was almost ready, I threw the shrimp on, a handful of dry wood chips, and got a good smoke going for the last step.

How much of each thing? I guess it depends on the size of your pan. I used about 1.5 cups of rice and then just filled the pan as much as I could with stock.

One thing I'll say is that regulating the coals when cooking with the lid off is always a bit tough. I had to put the lid on with all the vents closed a couple of times to cool them down so I didn't burn the pan and everything in it while sauteeing. Otherwise, it's pretty straightforward. And so goddamned tasty! This has become a Friday night meal for us.