WE CAN ALSO NOW ACCEPT RECURRING MONTHLY DONATIONS!
Donate once OR you can automatically give a little each month.
We are NOT a corporate sponsored forum. We are MEMBER SUPPORTED. There NEVER is and NEVER will be any obligation to donate. Donations are used to help fund operations. Should you choose to donate, the amount is entirely up to you...
(To donate using your credit card, click on "Continue" at the BOTTOM of the first PayPal page, right below "Don't have a PayPal account?")
If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!
It's EASY to join, just CLICK HERE and fill out our short registration form.
Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".
I have been cooking this dish and variations for over 20 years, but this is the first time on the BGE. Will do more for sure. This was prompted by the BGE Aug '09 throwdown where the ingredients were scallops, pistachios, cumin and rice. Like to use chicken drumettes also.
3 3 1/2 Ozs Pkg Spanish Chorizo, Sliced thin on diagonal
1 Large Onion, Diced or Sliced thin then in half, your choice
4-5 Ozs Pickled hot red peppers, diced medium, Peppadew style
1 Tsp Cumin
4 Ozs Pistachios
1-2 Tbs Spanish Saffron
Olive oil to sauté
2 Cups Aborio/Valencia rice
10 Ozs Can Clam Juice
8 Ozs White Wine, Chardonnay
22 Ozs Chicken Stock
6-8 Ozs Frozen Green Peas
6-8 Ozs Conch, Pounded to tenderize and then sliced into thin 2 inch pieces
Red Bell Pepper, Top for center, Slices layed on top
12-15 Pieces Fresh Asparagus
12-15 Fresh Little Neck Clams
12-15 Fresh Mussels, regular or New Zealand Green Lips
12-15 Shrimp, 16-20 count, may be peeled or not
8-10 Shrimp, 16-20 count, Heads on for presentation, use bamboo skewers to keep from curling.
16 Inch Paella Pan
1 Bring BGE up to 350°F and using a spider in high position, placed the paella pan on spider and poured in 2-3 ozs EVOO to sauté onion and chorizo. Little cherry wood chips for flavor.
1 After the onions are translucent add the rice and get coated with oil and drippings from chorizo.
1 Add liquid and saffron and bring to a boil.
1 Add peas and conch.
1 After 15 minutes cooking, add the asparagus and bell pepper.
1 20-22 minutes of cooking add the seafood, turning the mussels and clams so when they open the hinge is at the bottom for presentation. When the seafood is done about 10-12 minutes and the liquid is gone, remove and let rest for 10-15 minutes. If the liquid is not gone and the shrimp are done, remove them.
1 Enjoy, Served with some Sterling Chardonnay.
Main Dish, Seafood
Source: BGE Forum, Richard Fl, 2009/08/27
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.