Paella - Chicken and Sausage

For this recipe I used a small vintage Dansk paella pan for preparation of the down-sized original recipe. This version serves about 3 hungry soles.  Paella is a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats.  Originally posted in 2010 this remains a favorite that we do not make often enough.


INGREDIENTS

• ½ -3/4 Lb. Boneless, Skinless Chicken Thighs (substitute Breasts with Rib Meat and Organic if available) chopped into bite size pieces
• ½ Tsp. Turmeric
• ½ Tsp. - Pimentón (Spanish Paprika - sometimes smoked)
• Dash (1/16th Tsp.) Oregano
• EVOO (Extra Virgin Olive Oil)
• ½ Lb. Mild Italian Sausage (ground)
• 1 Medium Vidalia onion, chopped
• 1 Red Bell Pepper, chopped
• 1 Orange Bell Pepper, chopped
• 10 oz Rice - Yellow Saffron pre-spiced Medium Rick
• 3/4 Cup Diced Plum or Amoroso Tomato
• ½ Tsp. Red Pepper Flakes
• Garlic to taste 2-3 large Garlic Cloves (Sub: Garlic Onion in season)
• 3 Cups – Organic, Chicken Broth, low sodium
• 1 Cup – Frozen Broccoli, thawed
• ½ Cup – Frozen Peas, thawed 
• NOTE:  You could add Chicken broth and Shrimp to this recipe as other options to mix up the flavors.

DIRECTIONS

1. Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).
2. Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3. Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove and set aside.
4. Sauté the onions and garlic, asparagus and peppers and when just about tender, add the tomatoes, sauté for 3-4 more minute then remove and set aside.
5. Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6. Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7. Add the sausage, chicken and sauteed veggies and peas and stir well and close the lid again for 8-10 minutes of simmering. ; Remove from heat and serve from Paella pan.

Paella

Paella recipe from my upcoming Recipe Book...a great one-dish meal!  A scrumptious variation on a traditional Spanish dish utilizing Saffron Rice, Veggies, Chicken and Shrimp.  This dish was prepared in a vintage Dansk Paella Pan.

Penne Paella

A variation on my Penne with Sausage and Peas that included substituting Mild Italian Sausage (for Andouille) and 8 oz. of Tomato sauce for the chicken broth in the original recipe.  Probably more of a Marzette than a Paella actually.


Ingredients
• 8-10 Oz. Penne Pasta, uncooked
• EVOO
• ¾ Lb. Mild Italian Sausage
• 3 large Cloves of Fresh Garlic (minced)
• 1 Large Tomato, chopped
• ¼ Tsp. Salt
• 1 -2 Tsp. Paul Prudhomme’s Seasoning Magic Pork and Veil Magic
• 8 Oz. can Tomato Sauce
• 1 Cup, Frozen peas, thawed
• 1 Cup, Fresh Grated Parmesan cheese

Directions
1. Fire up BGE to full flame and heat a large pot (a CI double broiler or Emile Henry 4-5 qt. pot will work fine) of lightly salted water to boiling; Add pasta and cook until tender then drain and set aside.
2. Close off the bottom damper on the BGE to and place large paella pan on grid.
3. Drizzle EVOO in bottom of paella pan then add the garlic and sausage, sprinkle on the Pork Magic and cook until browned (turn/stir occasionally).
4. Add the tomatoes and salt and cook for 2-3 minutes.
5. Add the pasta and the peas and stir well.
6. When hot, add the cheese and toss until melted. (Option: Add Cheese as a garnish instead of melting with the pasta).
7. Remove from heat and serve right from the Paella pan.

Nothing like cooking the entire dinner on the egg once again, no heat in the kitchen.  Here are the 'RAWS' (most of them anyway).

Pint Size Paella (w/Organic Chicken)

Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I used a small vintage Dansk paella pan for preparation of the down-sized original recipe. This version only serves 2-3.

INGREDIENTS
• ½ -3/4 Lb. Boneless, Skinless Thighs (Organic) chopped into bite size pieces
• ½ Tsp. Turmeric
• ½ Tsp. - Pimentón
• Dash (1/16th Tsp.) Oregano
• EVOO (Extra Virgin Olive Oil)
• ½ Lb. Mild Italian Sausage (ground)
• 1 Medium Vidalia onion, chopped
• 1 Red Bell Pepper, chopped
• 1 Orange Bell Pepper, chopped
• !0 oz Rice - Yellow Saffron pre-spiced Medium Rick
• 3/4 Cup Diced Plum or Amoroso Tomato
• ½ Tsp. Red Pepper Flakes
• Garlic to taste 2-3 large Garlic Cloves (Sub: Garlic Onion in season)
• 3 Cups – Organic, Chicken Broth, low sodium
• 1 Cup – Frozen Broccoli, thawed
• ½ Cup – Frozen Peas, thawed


DIRECTIONS
1. Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).
2. Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3. Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove and set aside.
4. Sauté the onions and garlic, asparagus and peppers and when just about tender, add the tomatoes, sauté for 3-4 more minute then remove and set aside.
5. Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6. Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7. Add the sausage, chicken and sautéed veggies and peas and stir well and close the lid again for 8-10 minutes of simmering. ; Remove from heat and serve from Paella pan.

Paella

I wanted to try something different so a couple weeks back I queried the forum for recipes. This version is a mix of things I found on the internet and those I got back from the eggheadforum.com group.   I ordered this pan off of eBay and thought it would be here in time for Mothers Day...however it arrived a day late so had to wait until this weekend to prepare this dish. It turned out fantastic. If you cut the ingredients in half it would feed two VERY hungry people well as an option. ENJOY!

Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I even purchased a vintage Dansk paella pan for preparation (go to have all the right tools (or toys)). Serves 6.

INGREDIENTS
1 ½ Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
1 Tsp. Turmeric
1 Tsp. - Pimentón
¼ Tsp. Oregano
1 Tsp. Parsley (dried, chopped)
1 Tsp. Sea Salt, fresh ground)
¼ Tsp. Black Pepper (fresh ground peppercorns)
EVOO (Extra Virgin Olive Oil)

2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin

1 Large Sweet or Vidalia onion, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
1 Cup Diced Plum Tomato
¼ Tsp. Red Pepper Flakes

Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)

4 Cups – Chicken Broth, low sodium
1 Lb. Large Shrimp, peeled and deveined
1 Cup - Asparagus, cut diagonally
½ Cup – Frozen Peas, thawed

DIRECTIONS
1.Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).

2.Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3.Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove from heat and set aside.
4.Sauté the onions and garlic, asparagus and peppers and set aside.
5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7.Add the shrimp, sausage, chicken and sautéed veggies, peas and stir well and close the lid again for 10 minutes of simmering.

Talipia on the grill...I'm sorry...the BIG GREEN EGG...not just a grill!

Tilapia, cooked on my new (actually vintage) Dansk Paella pan (I know, sac religious to not Christen it with a  recipe for paella) seasoned with Paul Prudhomme's Seafood Magic Seasoning, garlic salt, sauteed in EVOO flipped once and then soaked in Vermouth until done.  Remove and serve immediately.  Tonight we added corn on the cob and peas, cooked in my other new toy, my Mario Batali 2 cup cast iron double broiler.