Paella Recipe for Steve

Gene

Those not interested in Paella, just delete this now. Steve asked if I had a good recipe and I believe I do. I'm going to try cooking a vegetarian version tonight on my egg (which I just got last weekend.) Cooking Paella on a Weber type grill over charcoal works fabulously. I want to see if I can do it on the egg. One person asked why would I want to do Paella on an egg that I should just do it in the Kitchen. Cooking outdoors is more fun and with a 16 and 1/2 or 18 and 1/2 inch diameter paella pan it's tought on stove top burners. I think controlling the fire in the egg might be though, but I'm going to try.[p]Here's the recipe Steve asked for:[p]Ingredients:
1/2 cup Valencian Rice per person
1 cup chicken stock per 1/2 cup of rice
1/2 tsp (large pinch) saffron dissolved in 1/2 cup white wine
4 Tbl or more of olive oil to cover bottom of pan
1 small piece of chicken (small drumb stick or thigh) per person
4 soft chorizos, such as Amaia Home Style
1 clove garlic per portion
1 chopped onion
1 grated tomato (cut in half, grate and discard the skin)
2 shrimp or prawns per portion
2-4 small clams and/or mussels per portion
1-2 handful of small scallops (large scallops use a lot less - I've only done small scallops)
red piquillo peppers cut in strips
green beans or peas (frozen peas (partially thawed OK0
lemon wedges for garnish
Chopped Parsley for garnish[p]Cooking Instructions:
-Heat stock and keep warm.
-Toast saffron gently in a small pan. When aroma is released, add white wine allow to come to a boil them remove from heat.
-Heat Paella pan over medium heat, add olive oil and fry chicken.
-When chicken is golden and the juice runs clear, add garlic and onions and sauté until translucent.
-Add chorizo and cook until heated
-Add the rice, stirring until well coated with oil (about one minute)
-Add the grated tomato
-Add saffron flavored wine and hot stock
-Bring to boil, scraping the bottom of pan, then add piquillo peppers and peas(or beans)
-Adjust heat to maintain a slow boil. After about five minutes, add the seafood.
-NOTE: to insure proper cooking of the seafood, insure it is somewhat in the juices as it cooks (however do not stir up the rice at this juncture)
-Cook another 15 minutes, or until rice is done
-Sprinkle with chopped parsley, garnish with lemon wedges and serve.[p]This is really easy to make when all ingredients are chopped and ready to go ahead of time. Its fun to do with people standing around watching and talking and it's ready to eat in less than an hour from the moment you start browning the chicken. [p]

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Gene,[p]Thanks![p]Steve R.
Lexington, KY