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Chicken and Shrimp Paella Celebrating EGGcellence

Ingredients 15 large shrimp (feel free to add clams or mussels) 1 lb (450 g) chicken thighs 8 cups (1.9 L) chicken stock 1 pinch saffron ½ cup (120 ml) fresh parsley 2 to 3 tbsp (30 to 45 ml) fresh thyme 8 oz (225 g) chorizo sausages, sliced bite-size 3 garlic cloves, minced 1 large onion, diced 1 large bell pepper, diced 4 plum tomatoes, diced 4 tbsp (60 ml) tomato paste ½ tbsp (8 ml) paprika 1 cup (240 ml) olives, pitted and diced 3 cups (710 ml) calasparra rice 3 lemons, quartered Method Set the EGG for direct cooking without the convEGGtor at 500°F/260°C. Peel shrimp, leaving on the tail. Lightly salt the chicken thighs and shrimp. Heat the chicken stock with saffron and herbs; keep hot but not boiling as you cook.

Coat the bottom of a Stir-Fry & Paella pan with olive oil. Add the pan to the cooking grid and brown the chorizo for 1 or 2 minutes; set aside. Brown the chicken for 2 to 3 minutes; set aside. Sauté garlic, onion and bell pepper until softened, adding tomatoes shortly before the mixture is finished. Add the tomato paste, paprika and olives; stir in the chicken and chorizo. Add rice, mixing together and stirring one minute. When the rice is slightly translucent add enough chicken stock to cover the whole mixture and lower the EGG temperature to 375°F/191°C. Stir a few times in the first 10 minutes, adding broth as necessary to keep the rice fully covered. After this let the paella sit and cook another 10-20 minutes, adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Stir the paella one last time and place the shrimp on top, turning over after 2 to 4 minutes to cook on the other side. Carefully remove the paella from the EGG, cover and let rest for 15-20 minutes. Garnish with lemon wedges. Serves 6 to 8.

The Big Green Egg is widely known as The Ultimate Cooking Experience by legions of backyard cooks and grilling aficionados, and is quickly becoming an invaluable “tool of the trade” for top chefs in some of the most acclaimed restaurants around the world. Award-winning chefs are enhancing their customers’ culinary experiences and expanding their menus by adding the unique versatility of the Big Green Egg to their lineup … and in many cases, their EGGs are prominently positioned in the main kitchen as a perfect companion to their commercial cooktops! We are proud to highlight a few of our Culinary Partners. Check the full list at BigGreenEgg.com/culinarypartners and make plans to get out and experience their creations yourself!

Selected Culinary Partners from Around the World Richard Turner, Hawksmoor Restaurants, London and Manchester, England Jeremy Charles, Raymonds Restaurant, Newfoundland, Canada Robert Gerstenecker, Four Seasons Hotel, Atlanta, Georgia Caroline McCann, Braeside Meat Market, Johannesburg, South Africa Pjotr Rentinck, Restaurant DeVijfdeSmaak, Koog aan de Zaan, the Netherlands Kent Rathbun, The Kitchen at 6130, Dallas, Texas Paul Froggatt, Huka Lodge, Taupo, New Zealand Ricardo Soto, Sugo, Johns Creek, Georgia Sasu Laukkonen, Chef & Sommelier, Helsinki, Finland LEARN MORE ABOUT CULINARY PARTNERS BIG GREEN EGG

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Big Green Egg Lifestyle Magazine V6