Yesterday we went to the Spanish Table in Seattle to buy a paella pan. The Spanish Table is a great store and if you have one in your area, I highly recommend checking it out.
I decided to make the paella on the Big Green Egg. My pan rested a couple inches above the grate hanging by the handles. This is actually a little unnerving. It did wobble a couple of times. I wanted to be able to close the lid and there was no other way (that I could see) to cook with my new pan on the BGE.
Here is the recipe I used for our paella which the Spanish Table gave to me with my pan. It's also one of the paella recipes that they have in their cook book: The Spanish Table. I decided to make enough for 6 people–I think I wound up making enough for 10-12! Paella really should be enjoyed by a group–especially for a celebration. This dish took me an easy two hours to make with all the prep.
You'll want your temp around 400 degrees. I left the bottom open all the way for a majority of the cooking.
Follow the recipe for the saffron and white wine.
Something that I did not do this time, but the next is to season the chicken more. I used 6 chicken thighs and I did use Saffron salt and pepper. I may season it with paprika and let the chicken absorb the spices in the fridge for a few hours before cooking.
Add a generous amount of olive oil in the pan and place on the grill. Once hot (won't take long) add the chicken. Once the chicken in brown, add the chopped onions (in the photo above, you can tell that I didn't wait long enough to add the onion). Once the onion is soft, add the chorizo (I used hard chorizo) and then the garlic. I don't like to add the garlic too early because it may burn and that's not a good taste (in my opinion). Spread the chicken, onions, garlic and chorizo around the pan.
I added the Spanish paprika to the grated tomato when I prepped all the ingredients. I highly recommend prepping all the ingredients before you start cooking as the dish is assembled pretty quickly.
Add the rice (I used the whole bag) and stir around until coated in the mixture and then add the tomato/paprika dish followed by saffron/wine and broth. I used room temperature broth from a box and it worked fine.
I shut the lid of the Big Green Egg until the rice began to boil. I gave the dish one last stir (you want the rice to develop a tasty crust on the bottom of the pan). Be patient with the rice–allowing it to cook all the way and adding more broth if needed (about 15 minutes). If your BGE is too hot you can adjust the heat by closing the bottom half way.
Add the peppers and sprinkle the paella with peas. I used an organic frozen peas (defrosted in warm water and drained).
Add cleaned prawns, mussels and clams and close the lid until the shrimp are pink and the shells are opened.
Top with chopped parsley.
Carefully remove paella from Big Green Egg. Season with Saffron salt and pepper. I let the dish sit for about 5 minutes and then we all digged in. It was great! I did taste a nice hint of smoke from cooking this dish on the grill.
We enjoyed this with a 2003 Bodegas LAN Rioja Limitda Edicion.