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Spanish Fry: Learning to Make Paella on the Grill

Henry Hong

By Henry Hong

Baltimore City Paper | September 1, 2009

Once you have your supplies in place, actual execution is pretty easy, and what you get in return is a real crowd stunner -- a paella that glistens with a deep, ruddy burnish, dark, slightly burnt flavors from the socarrat and smoky complexity from adding aromatics to the coals at the last minute.

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Tags: paella, food, recipes, grilling

Baltimore City Paper

Founded as City Squeeze in 1977, City Paper is Baltimore's dominant newsweekly. The paper targets active, well-educated, 21-49 year olds attracted to our contemporary coverage of current affairs, politics, lifestyles, the cultural arts and entertainment. Well known for the area's...

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