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|• 1 ½ tsp Saffron threads||• 1 jalapeno pepper minced|
|• 2 Cup water||• 6 Clove garlic minced|
|• 1 tsp blck pepper||• 1 red bell pepper short Julienne|
|• 3 tsp paprika||• 1 bunch scallions bias cut green part cut white part in 1/2 inch segments|
|• 1 tsp garlic powder||• 2 Cup medium grain rice|
|• 1/8 tsp cayanne pepper||• 2 Cup Chicken stock|
|• 3 tsp Kosher salt||• ¼ Cup Olive oil|
|• 1 lb raw chorizo||• 1 Cup froz peas|
|• 1 lb 16x 20 shrimp peeled and deviened||• ¼ Cup Maderia, or white wine|
|• 8 thighs chicken|
|• 1 medium white onion small diced|
InstructionsToast the saffron threads in a sauce pan till you smell the saffron's aroma. Then add the water. Simmer 5 minutes. then let sit 10 minutes. This is called saffron tea
Combine the Blck pepper, paprika, gran garlic,cayanne pepper, Kosher salt. This will be the rub for the chicken
Rub the chicken and let sit covered in frig for at least one hour.
Break the raw chorizo up into peices or dice chorizo if you have cooked sausage.
Cut scallion tops on the bias. reserve for garnish. Cut the white parts into ½ inch pieces to cook into the paella
Heat the paella pan up on the egg. Add olive oil. Sear the chicken till nicely browned. (this make take two batches)then remove chicken from pan
If pan drippings are not burned at all procede to brown the chorizo
once chorizo is browning add the onions, Jalapenos,bell pepper,garlic and the white parts of the scallions saute approx. 2 minutes.
Once veg and chorizo are sauted add the rice. You are trying to coat the rice with the oil and lightly toasting the rice. this takes aprox 1-2 minutes.
Deglaze with the maderia or white wine.
Next add all the saffron tea.
Add the seared chicken to the pan. then cover with chicken stock. All the stock may not fit at this time it depends on your pan.
Close the BGE lid and maintain a 350 degree dome temp.
After Approx ten minutes add the shrimp and froz peas. You can stir them into the paella now or later. Also if all the stock did not fit you can add the rest now.
Let cook another 10 minutes and check the doneness of the rice and chicken thighs. The paella may take up to another 20 minutes.
NotesGarnish with bias cut scallions
You can add any other seafood you want. Clams and mussels should be added in with the chicken. They should open after 20 minutes.
Number of Servings:
Time to Prepare:
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