Sav Posted January 25, 2015 Report Share Posted January 25, 2015 Marinated and chargrilled the little buzzards and a few wings over a medium to hot lower grill then finished the Paella off on the upper at about 210c for that nice toasty Socarrat Quote Link to comment Share on other sites More sharing options...
GrillingMontana Posted January 25, 2015 Report Share Posted January 25, 2015 Looks fantastic! Not sure where you live, but I have been enjoying ultra thin January asparagus here as well and it has been sweeter than I ever remember asparagus being. Your socarrat looks sublime. Thank you for sharing- Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2015 Report Share Posted January 25, 2015 Serious eats, dude! Lovely crust on that rice! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted January 25, 2015 Report Share Posted January 25, 2015 That's a feast! Gorgeous plated shot. Thanks for making me hungry. Kudos on a very fine cook. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted January 26, 2015 Report Share Posted January 26, 2015 Beauty Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 27, 2015 Report Share Posted January 27, 2015 Awesome cook.. Love that socarrat too.. Beautiful shots thank you Quote Link to comment Share on other sites More sharing options...
