Paella recipe for the Big Green Egg

By angelahon

Ingredients

• 1 1/2 Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
• 1 Tsp. Turmeric
• 1 Tsp. smoked paprika
• 1/4 Tsp. Oregano
• 1 Tsp. Parsley (dried, chopped)
• 1 Tsp. Sea Salt, fresh ground)
• 1/4 Tsp. Black Pepper (fresh ground peppercorns)
• EVOO (Extra Virgin Olive Oil)
• 2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin
• 1 Large Sweet or Vidalia onion, chopped
• 1 Red Bell Pepper, chopped
• 1 Green Bell Pepper, chopped
• 2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
• 1 Cup Diced Plum Tomato
• 1/4 Tsp. Red Pepper Flakes
• Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)
• 4 Cups – Chicken Broth, low sodium
• 1 Lb. Large Shrimp, peeled and deveined
• 1 Cup – Asparagus, cut diagonally
• 1/2 Cup – Frozen Peas, thawed

Preparation

Step 1

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.