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Paella! Step by Step with pictures!

FlyingTivoFlyingTivo Posts: 344
edited March 2013 in Seafood
I allways wanted to make a video of making paella, but it was too difficult, so pictures will have to suffice!
Sorry it was not on the BGE, but i have this special burner for paella that makes it so easy.

Large U12 shrimp depending on how many people are being fed
750gr of Pork rib cut in small pieces
750gr of Chiken wings, drums
125gr Spanish Chorizo
3 Green bell peppers diced
3 Large white Onions blended
3 large Tomatos blended
500gr Baby Squid sliced in rings
500gr Baby octopus whole
Clams as many as you like(pre cook)
Small Artichokes cut in halves(pre cooked)
Azafran8(boiled in 2 cups of water)
Chiken broth
Clam broth(from prevously cooked clams filtered with coffee filters)
2kgs of Rice non stick

This serves aprox, 30 people!



Step 1:
Chopped Garlic in plenty of olive oil


Step 2:

Cook the shrimp with the garlic.


Step 3:

Remove the shrimp save and add the pork ribs and chorizo.


Step 4:

Add the Chiken wings,drums.


Step 5:

Add the Green Bell Peppers diced.


Step 6:

Add the Squid and Octopus!


Step 7:

Add the Tomato and Onion.


This is the final result of the Sofrito after a few minutes of simmer down.


Step 8:

Add the Rice.


Mix it well in the Sofrito for about 2 minutes so it absorbs all the flavour.


Step 9:

Add the Clams, Artichokes, Shrimp, Clam broth, chicken broth and the azafran broth, stir slowly so it distributes evenly!


Fix the large shrimps on top so it looks pretty!


Let it simmer covered with aluminium foil, checking regularly, if still missing liquid add chiken broth(hot).


Final Result, Delicious!

Men, easier fed than understood!!


  • cazzycazzy Posts: 8,414
    Wow...that looks amazing! Thanks for posting boss.
    Just a hack that makes some $hitty BBQ....
  • doubledouble Posts: 1,214
    Paella pan added to wish list... Nice looking cook!
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 15,981
    Looks great - (but no need to cover paella)
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • FlyingTivoFlyingTivo Posts: 344

    You are right, i had never before covered it, but it was chilli outside and the wind was blowing and was afraid the top rice would not get cooked. So its optional depending on conditions.

    Men, easier fed than understood!!
  • GriffinGriffin Posts: 7,151
    Nicely done, Felipe. Wish I would have seen that yesterday afternoon.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Don_PieroDon_Piero Posts: 75
    Very nice, thanks for sharing.
    Piero from South Etobicoke in Toronto, XL-BGE
  • Solson005Solson005 Posts: 1,910
    Looks great! One of my favorite things to make for a crowd! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • RACRAC Posts: 1,548
    One of my favorite! Look's good


    Boerne, TX

  • looks wonderful. 

    what size is that pan? 
  • FlyingTivoFlyingTivo Posts: 344
    Around 30 Inches!

    Men, easier fed than understood!!
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