Paella Made In The Big Green Egg Recipes

TRADITIONAL PAELLA

Steps:

• Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. In the meantime, cut the rabbit into coarse chunks. Cut the chicken thigh fillets into cubes. Peel and finely chop the banana shallot and the garlic. Pod the broad beans and cut the red chilli pepper into thin half-rings. Remove the needles from the rosemary and the leaves from the oregano, and chop finely.
• Heat the olive oil in the Stir-Fry & Paella Grill Pan on the grid of the EGG. Add the pieces of rabbit, chicken thigh fillets and half of the garlic, and brown the meat all over. Stir occasionally while frying and close the lid of the EGG after each action. Deglaze with the cognac. Do this carefully as cognac is inflammable. Close the lid of the EGG and leave the meat to simmer for about 10 minutes. Spoon the meat out of the pan and put aside. Add the banana shallot and the remaining garlic to the pan and fry for about 5 minutes until the shallot is soft. Some olive oil will be left in the pan, but you can add more if needed. Spoon the broad beans into the shallot mix and fry for approximately 5 more minutes. Close the lid of the EGG after each action. Mix in the orange zest and fry for another 2 minutes. Sprinkle the rice in the pan and stir carefully to mix thoroughly with the other ingredients. Fry the rice for about 3 minutes, then add the paprika and fry for another 2 minutes. Keep closing the lid of the EGG. Add the red chilli pepper, the chopped herbs, the saffron and the bay leaves, and pour the stock in the pan. Add salt and pepper to taste if desired. Bring the stock to the boil and stir well across the bottom of the pan to prevent the ingredients from sticking. Spoon in the rabbit and chicken and mix carefully. Again, stir well across the bottom of the pan. Close the lid of the EGG and allow the paella to cook for about 10 minutes. In the meantime, slice the lemons and pluck and finely chop the parsley leaves. Stir the contents of the pan occasionally during cooking. Check towards the end of the preparation time whether some more stock or water is required or whether the rice is already cooked. Remove the pan from the EGG. Sprinkle with the parsley, garnish with the lemon slices and put the pan in the middle of the table.

PAELLA MADE IN THE BIG GREEN EGG

Steps:

• Preheat Big Green Egg to 450 degrees. Lightly grease your paella pan. I sprayed mine with avocado oil spray. We use the Big Green Egg 4 quart/3.8 liter Stir-Fry/Paella grill pan.
• Put paella pan on hot surface, add olive oil, and then the onions, celery & garlic. Sauté until the veggies start to brown (3-4 minutes).
• Add saffron & water mixture, creole seasoning and bay leaves. Sauté for another minute or two.
• Now add the tomatoes and chicken stock. Mix well.
• Stir in the rice to combine. Bring to a low boil. Close the lid to the green egg to allow the rice to absorb the liquid. This will take around 20-25 minutes. Check every 5-8 minutes to make sure it remains on a low boil. If after 20-25 minutes your rice looks like it is not tender enough, and most of the liquid is already absorbed, add another 1/2 cup of chicken broth.
• Just before all the liquid is absorbed into the rice, add the Worcestershire, hot sauce, frozen peas, and prepared chicken and sausage. Give it a quick stir to combine. Now, add your mussels on top. Cook for 2 minutes, and then add your shrimp.
• Continue monitoring until all liquid is absorbed. This should only take a couple of minutes at this point in the cooking process. Thus, giving your mussels and shrimp just enough time to cook, but not over cook..
• Remove from heat. Let stand for 5 minutes.
• Serve in a shallow bowl with rough chopped parsley & lemon slices, for garnish.

PAELLA RECIPE FOR THE BIG GREEN EGG RECIPE

Steps:

• 1.Preheat Big Green Egg to 400 degrees. If you can't swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course). 2.Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside. 3.Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove from heat and set aside. 4.Sauté the onions and garlic, asparagus and peppers and set aside. 5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable). 6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients. 7.Add the shrimp, sausage, chicken and sautéed veggies, peas and stir well and close the lid again for 10 minutes of simmering.