Paella Made In The Big Green Egg Recipes
PAELLA MADE IN THE BIG GREEN EGG
Paella made in the Big Green Egg
Provided by Michelle Sips and Savors
Categories ENTREES
Yield 8-10 Servings
Number Of Ingredients 18
Steps:
- Preheat Big Green Egg to 450 degrees. Lightly grease your paella pan. I sprayed mine with avocado oil spray. We use the Big Green Egg 4 quart/3.8 liter Stir-Fry/Paella grill pan.
- Put paella pan on hot surface, add olive oil, and then the onions, celery & garlic. Sauté until the veggies start to brown (3-4 minutes).
- Add saffron & water mixture, creole seasoning and bay leaves. Sauté for another minute or two.
- Now add the tomatoes and chicken stock. Mix well.
- Stir in the rice to combine. Bring to a low boil. Close the lid to the green egg to allow the rice to absorb the liquid. This will take around 20-25 minutes. Check every 5-8 minutes to make sure it remains on a low boil. If after 20-25 minutes your rice looks like it is not tender enough, and most of the liquid is already absorbed, add another 1/2 cup of chicken broth.
- Just before all the liquid is absorbed into the rice, add the Worcestershire, hot sauce, frozen peas, and prepared chicken and sausage. Give it a quick stir to combine. Now, add your mussels on top. Cook for 2 minutes, and then add your shrimp.
- Continue monitoring until all liquid is absorbed. This should only take a couple of minutes at this point in the cooking process. Thus, giving your mussels and shrimp just enough time to cook, but not over cook..
- Remove from heat. Let stand for 5 minutes.
- Serve in a shallow bowl with rough chopped parsley & lemon slices, for garnish.
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