In Spain, paella is traditionally made with rabbit and chicken and is often cooked outdoors on an open fire. Do you want to make paella yourself? Keep the tradition alive and prepare it on the Big Green Egg. This is very easy, and using the Big Green Egg gives the dish an authentic flavour. There is even a special paella pan available for the EGG.
For the paella
- 1 tame rabbit
- 4 chicken thigh fillets
- 4 cloves of garlic
- 4 banana shallots
- 800g fresh broad beans
- 1 red chilli pepper
- 2 sprigs of rosemary
- 4 sprigs of oregano
- 3 tbsp olive oil
- 50ml cognac
- 1 tsp grated zest of an unsprayed orange
- 320g paella rice
- 1 tsp paprika
- 15 saffron threads
- 2 bay leaves
- 1l chicken stock
- 2 unsprayed lemons
- 1 bunch flat-leaf parsley
PREPARATION IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. In the meantime, cut the rabbit into coarse chunks. Cut the chicken thigh fillets into cubes. Peel and finely chop the banana shallot and the garlic. Pod the broad beans and cut the red chilli pepper into thin half-rings. Remove the needles from the rosemary and the leaves from the oregano, and chop finely.
- Heat the olive oil in the Stir-Fry & Paella Grill Pan on the grid of the EGG. Add the pieces of rabbit, chicken thigh fillets and half of the garlic, and brown the meat all over. Stir occasionally while frying and close the lid of the EGG after each action.
- Deglaze with the cognac. Do this carefully as cognac is inflammable. Close the lid of the EGG and leave the meat to simmer for about 10 minutes.
- Spoon the meat out of the pan and put aside. Add the banana shallot and the remaining garlic to the pan and fry for about 5 minutes until the shallot is soft. Some olive oil will be left in the pan, but you can add more if needed.
- Spoon the broad beans into the shallot mix and fry for approximately 5 more minutes. Close the lid of the EGG after each action. Mix in the orange zest and fry for another 2 minutes.
- Sprinkle the rice in the pan and stir carefully to mix thoroughly with the other ingredients. Fry the rice for about 3 minutes, then add the paprika and fry for another 2 minutes. Keep closing the lid of the EGG.
- Add the red chilli pepper, the chopped herbs, the saffron and the bay leaves, and pour the stock in the pan. Add salt and pepper to taste if desired. Bring the stock to the boil and stir well across the bottom of the pan to prevent the ingredients from sticking. Spoon in the rabbit and chicken and mix carefully. Again, stir well across the bottom of the pan. Close the lid of the EGG and allow the paella to cook for about 10 minutes. In the meantime, slice the lemons and pluck and finely chop the parsley leaves. Stir the contents of the pan occasionally during cooking. Check towards the end of the preparation time whether some more stock or water is required or whether the rice is already cooked.
- Remove the pan from the EGG. Sprinkle with the parsley, garnish with the lemon slices and put the pan in the middle of the table.
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