Paella on the EGG

Big Green Egg

Recipe courtesy of #BGETeamGreen member Paul Jimenez / @bigpaulonthegrill

PREP TIME

EGG TEMP

400°F/204°C

COOK TIME

SERVINGS

Ingredients

1/2 cups (120 ml) canola or vegetable oil
Kosher salt and freshly ground black pepper
10 cups (2400 ml) chicken stock
1 large pinch saffron
2 lbs (0.9 kg) clams, scrubbed
2 lbs (0.9 kg) mussels, de-bearded and scrubbed
18 colossal shrimp, peeled
2 2 lbs (0.9 kg) lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
15 sea scallops, patted dry
4 lemons, halved
1 large Spanish onion, finely chopped
6 cloves garlic, finely chopped
4 cups (960 ml) short grain paella rice
1 lb (Spanish chorizo (Paul uses 1/2 sweet and 1/2 spicy), sliced into [[M:1/2~inch]] thick slices lbs)
1 cup (240 ml) frozen peas, thawed
1 jar piquillo peppers, thinly sliced (6 or 8 peppers)
1 cup (240 ml) chopped fresh flat-leaf parsley (optional)

Accessories

Carbon Steel Wok

Fire up the EGG and stir-fry your way to Big Green Egg flavor. Perfectly designed to work with the E...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Stir-Fry and Paella Grill Pan

This 4 quart/3.8 liter pan is perfect for creating traditional paella recipes as well as delicious s...

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Instructions

Step 1

Set the EGG for direct cooking at 400°F/204°C. Add the Dutch Oven - Cast Iron to the grid to preheat.

Step 2

Combine chicken stock and saffron in the Dutch Oven - Cast Iron and bring to a simmer. Add the clams, cover and cook until the clams open, about 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Make sure to discard any shellfish that didn’t open up. Remove the Dutch oven from the grill.

Step 3

Brush the shrimp, scallops, the cut sides of the lobsters and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes. Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds. Remove all ingredients to sheet pans or Big Green Egg Disposable Drip Pans and set aside.

Step 4

Heat 3 tablespoons (45 ml) canola oil in a wok or paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.

Step 5

Add the rice and cook, stirring constantly, for a few minutes, letting the rice absorb the oils from the chorizo. Begin adding the stock 1 cup (240 ml) at a time and cook, stirring constantly, until the rice is al dente, about 20-25 minutes.

Step 6

Arrange the clam, mussels, shrimp, scallop, peas, lobster and piquillo peppers on the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom. Serve while warm.

Instructions

Set the EGG for direct cooking at 400°F/204°C. Add the Dutch Oven - Cast Iron to the grid to preheat.
Combine chicken stock and saffron in the Dutch Oven - Cast Iron and bring to a simmer. Add the clams, cover and cook until the clams open, about 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Make sure to discard any shellfish that didn’t open up. Remove the Dutch oven from the grill.
Brush the shrimp, scallops, the cut sides of the lobsters and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes. Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds. Remove all ingredients to sheet pans or Big Green Egg Disposable Drip Pans and set aside.
Heat 3 tablespoons (45 ml) canola oil in a wok or paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
Add the rice and cook, stirring constantly, for a few minutes, letting the rice absorb the oils from the chorizo. Begin adding the stock 1 cup (240 ml) at a time and cook, stirring constantly, until the rice is al dente, about 20-25 minutes.
Arrange the clam, mussels, shrimp, scallop, peas, lobster and piquillo peppers on the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom. Serve while warm.

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