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I cooked paella for the first time last night, and on the whole I was very pleased with the result. I wanted to share my recipe here. I read through a variety of methods for cooking this dish and it was a little overwhelming in all honesty because there was so much variability from one recipe to the next. So I created my own which was essentially a hybrid of a few recipes I found.
1). Combine olive oil and 4 cloves crushed garlic in a small bowl. Chop onion and red bed pepper, place in a separate bowl along with frozen peas. Place shrimp and clams in an additional bowl. In a separate bowl combine 1/2 cup tomato purée, 1 cup clam stock, 1 cup white wine, and 3.5 cups chicken stock.
Best Paella Ever · I Am A Food Blog
2). One last bowl to combine the rice, a pinch of Saffron, 2 tablespoons smoked Spanish paprika, and salt and pepper (1-2 teaspoons of each, or to taste)
3). Heat grill to 425-450. I set up for a direct cook, not sure it matters much for this recipe if you go direct or indirect.
7). Add rice along with spices, and pour on the clam stock, chicken stock, white wine, and tomato purée. Cook 20-30 minutes, until there is no remaining liquid.
Stir Fry &paella Pan Bge
The prep was a bit labor intensive. Lots of combining ingredients in bowls:). But once I started the cook it was rather easy. Add one thing after another for the allotted time, and then wait a bit for it to cook. And the end result was fantastic. I wish I had more pics but I only took one.
BTW this was enough to pretty much fill the XL paella pan to the very top, although once the liquids cooked off it wasn't nearly as full...Set up your EGG for direct cooking, with the stainless steel grid on the fire ring or conveggtor basket, and the Paella Pan sitting on top. Remind your self on how to load and light your egg and how to set up for pan cooking.
Open your dome then heat the oil and fry the chorizo for about a minute each side, opening and closing the dome of your EGG between turning the chorizo. This will colour and flavour your oil. When you're done, take out the chorizo and put to one side.
Paella On The Egg
Add your chicken thighs skin side down, and cook until browned. Do the same on the other side, remove and set aside with the chorizo.
Add your onions, garlic and peppers, close your EGG and allow to cook until soft. Then add your saffron, turmeric and paprika.
Open the dome and sprinkle the paella rice evenly over the pan and stir so that the grains are coated in the seasoned mixture.
Shakin' The Tree Paella Recipe
Add the chicken, chorizo, any meat juices and the petit pois, but do not stir and close the dome allowing the smoke and heat to infuse your delicious paella.
Simmer for approximately 15-20 minutes until the liquid has been absorbed, the rice starts to swell and makes a popping sound. Add your prawns, squid and mussels, close your EGG dome and cook for a further 3-4 minutes until the prawns are pink and the mussel shells have opened.
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Paella Op De Bge
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Add your chicken thighs skin side down, and cook until browned. Do the same on the other side, remove and set aside with the chorizo.
Add your onions, garlic and peppers, close your EGG and allow to cook until soft. Then add your saffron, turmeric and paprika.
Open the dome and sprinkle the paella rice evenly over the pan and stir so that the grains are coated in the seasoned mixture.
Shakin' The Tree Paella Recipe
Add the chicken, chorizo, any meat juices and the petit pois, but do not stir and close the dome allowing the smoke and heat to infuse your delicious paella.
Simmer for approximately 15-20 minutes until the liquid has been absorbed, the rice starts to swell and makes a popping sound. Add your prawns, squid and mussels, close your EGG dome and cook for a further 3-4 minutes until the prawns are pink and the mussel shells have opened.
Some of our recipes, guides, experiences and new products are reserved for members of The Club, a community that seeks to make the most of the Big Green Egg lifestyle. The Club is free to join and open to everyone, whether or not you own an EGG.
Paella Op De Bge
We use both non-essential and essential cookies to give you the best experience possible when shopping with us. Click Accept All to continue or by clicking Accept Essential, or by closing this window you are accepting Essential cookies only.
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