OVERVIEW
Paella originated in Valencia as a hearty lunchtime dish for farmworkers, cooked out in the fields over an orange-wood fire. This version, which translates as ‘sea and mountain’, is laced with Butifarra sausage, cuttlefish and prawns, elevated by the heat and aromatic smoke of a Big Green Egg.
SET UP YOUR EGG
Set up your EGG for direct cooking, with the Stainless Steel Grid in place. Your target temperature is 250°C.
Pour the chicken stock into an ovenproof saucepan and warm it to a simmer. Place your Paella Pan onto the grid to heat up. As soon as it’s hot, pour in a generous amount of olive oil. Carefully place the sausage pieces into the oil, then close the EGG.
BROWN YOUR SAUSAGE
After a couple of minutes, open the EGG. Turn each piece of sausage once it has achieved a caramelised crust underneath. Don’t worry if the pan catches – this is a good thing as it adds a depth of flavour. Repeat until the sausage pieces are coloured on all sides.
Add the rice to the pan and stir well for 2 minutes, so each grain starts to soak up the oil. Sprinkle over ½ teaspoon of pimentón and stir. Add the cuttlefish and stir again.
COOK WITHOUT STIRRING
Pour the warm chicken stock into the pan and stir a couple of times before adding the peas. Season with a little sea salt. Unlike a risotto you must not stir the rice again after this stage. Close the Dome.
Meanwhile, place the prawns onto a plate, drizzle with extra virgin olive oil and season with salt and pepper.
GRILL YOUR PRAWNS
After the rice has been cooking for around 25-30 minutes, place the prawns onto the grid and cook for 1 minute on each side. Add to the Paella Pan along with the roasted peppers.
Cook the paella for a further 8 minutes, until all the liquid has been absorbed and the rice is tender. You are looking for the holy grail of a well-cooked paella, the ‘socarrat’. This is when the stock has reduced and the rice has caramelised on the sides and bottom.
Taste the paella and season if needed.
