PAELLA

INGREDIENTS

  • 2 ripe tomatoes diced
  • 1 lb large shrimp, peeled & deveined
  • 1 tsp paprika 
  • black pepper
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 oz chorizo or andouille sausage, cut into 1/4-inch-thick rounds
  • 1 to 2 tbsp extra virgin olive oil, as needed (EVOO)
  • 1 onion, small dice
  • 2 garlic cloves, finely chopped
  • 1 large pinch saffron threads
  • 2 C paella rice (about 1 pound), labeled Valencia (Arborio can be substituted) 
  • kosher salt
  • 1 small bag of frozen peas
  • 32 oz of chicken broth
  • 2 tbsp coarsely chopped fresh Italian parsley leaves
  • 2 lemons, cut into wedges
  • 1 lb mussels, clams or a combination



BIG GREEN EGG SETUP

Setup: Heat Egg to 450F. Place paella pan on the grill grate and directly over the flame. 



INSTRUCTIONS

Assemble all of your ingredients outside, near your Egg. Allow the paella pan to preheat. Starting with a hot pan is essential. 
As the pan preheats:


Add the saffron to 2-3 tbsp of hot water. Stir thoroughly. This will release the flavor and all of the yellow coloring. 


Warm the chicken broth over low heat on your stove.


Season the shrimp with salt, pepper & paprika. Then refrigerate. 


Scrub and rinse the shellfish.
Picture
Now that the pan has preheated, add the chorizo or andouille sausage. As the sausage cooks, it will provide flavored oil for the rest of the ingredients. Cook until browned on both sides. It is not necessary to cook this all the way through. It will be added to the whole mixture later. Once cooked, remove from pan and stage in a bowl.
Picture
Now add the chicken. Spread it evenly in the pan. Season with salt, pepper & paprika. Remember to season it after it has been flipped. Cook until brown on all sides. Again, it is not critical that the pieces are cooked thoroughly. Once cooked, remove from heat and add to the same bowl as the sausage. 
Picture
At this point, add some EVOO if needed. Add the onions & garlic. Saute until translucent. Once translucent, add the tomatoes, peas, rice & the saffron/water mixture. Mix thoroughly to combine. The rice will start to take on the yellow color of the saffron. 
Picture


Mix in the sausage and chicken. Once combined, spread the mixture evenly over the entire pan. How the mixture is placed will effect the final presentation. Once spread, add your warm chicken broth. Simmer for approx 15-20 minutes. 
Picture


With approx 5-7 minutes left to cook the rice, add the seafood. I like to push my shellfish down into the rice mixture. They will release flavor into the broth that is left. Add the shrimp evenly across the top. Cook until the shellfish have opened and the rice is al dente. Remove from heat. 
NOTE: Clams need longer cook time than mussels & shrimp. Consider adding them several minutes before the others. 
Allow the paella to rest for 5-7 minutes before serving. Garnish with parsley and serve with quartered lemons. 


ENJOY!!!