Overview
This take on the classic Valencian rice dish benefits from the subtle smokiness of cooking over fire, as is traditional in Spain. The special qualities of a Big Green Egg Paella Pan ensure a proper ‘socarrat’ crust.
Set up your EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place, topped with a Paella Pan. The target temperature is 250°C.
Fry the meats
Heat the oil in the Paella Pan and fry the chorizo pieces for about a minute on each side, closing the Dome between turns. Scoop out the chorizo and put to one side, leaving behind the flavoured oil.
Add the chicken thighs skin-side down. Close the Dome and cook until browned. Do the same on the other side. Remove and set aside with the chorizo.
Add the onions, garlic and peppers to the oil, close the Dome again. Cook until soft, then add then saffron, turmeric and paprika.
Cook the rice
Stir well, then sprinkle the paella rice evenly over the pan. Stir again so that the grains are coated in the seasoned mixture.
Add the stock until the mixture is well covered – this will be absorbed during the cooking process.
Return the chicken and chorizo to top of the pan, along with any meat juices and the petit pois, but do not stir. Close the Dome and leave alone to simmer for approximately 15-20 minutes, until the liquid has been absorbed and the rice has started to swell and make a popping sound.
Add the seafood
Add the prawns, squid and mussels, close the Dome again and cook for a further 3-4 minutes until the prawns are pink and the mussel shells have opened.
Top with the chopped parsley and serve with lemon wedges and a green salad.
