I'm not sure if these are shrimp or prawns – but I do know they're fresh because my husband and his buddies just plucked them from the Puget Sound with the beginning of shrimpin' season.
I'm following a combo of this recipe and my own paella experiments for cooking this tasty dish on the Big Green Egg.
Begin with simmering 4 cups of chicken broth with a generous amount of saffron.
Saute onion and red bell pepper until soft in olive oil over a hot flame.
Saute until everything begins to "meld".
Add four cups of Bomba Rice (go to Big John's IPA for this and you'll save a fortune).
Stir around untl rice is well coated with oil and juices.
Add chicken broth with saffron and arrange rice until everything seems evenly distributed. Then leave alone until it starts to boil.
Once the liquids cook down leaving about just 1/3, add the spot prawns and peas.
I think of paella as an art form, I really try to make my dish look pretty. We'll see how it looks once the shrimp are done. I have not moved the rice and I've closed the lid on the Big Green Egg to let everything smoke until it's nice and done.
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