New Toy Arrived...new recipe this weekend!

thebtls

Vintage Dansk Paella pan...arrived today.



The recipe that I have made up with a little help from the internet and my forum friends. Saturday night!

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)).

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:
oMedium Grain Rice + 1/4 teaspoon saffron thread, crushed
oYellow Saffron pre-spiced Medium Rick
•1 Cup Diced Plum Tomato
•1Tsp. Paprika
•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 cooktop 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 Paella pan and precook the chicken and remove from pan.
4.Sauté Onions and Garlic and cook until it is translucent (not brown).
5.Add the Sausage and cook for about five (5) minutes.
6.Add the peppers and tomatoes and simmer.
7.Add the Rice, Paprika, Saffron (if applicable) and sauté for five minutes.
8.Add the Chicken Stock, stir ONCE, and close the lid on the grill and let cook for 15 minutes.
9.Add Shrimp, Asparagus and Peas and cook for another 10 minutes or until the juices are absorbed and the Shrimp is pink.
10.Return chicken to pan, stir until hot, cover and bake an additional 5 minutes or until shrimp are completely pink and no longer translucent, and the rice is tender.

Little Steven

Tony,

What is the diameter? Looks good. Is it enamelled CI?

Steve

thebtls

It's about 17" handle to handle edges. Enamled metal. It was advertised as CI but I plan on baking the paella anyway instead of direct so it will be fine. If not, I'll get another one...

mr toad

nice pan !!!

mr toad

bobbyb

Nice looking pan. I like new toys. Let us know how it works out. I just might 'need' one of those. Also thanks for the recipe.

Mambeaux

Where did you get that pan? I have a friend that is big into Paella and he cooked it for us two weeks ago. Now I'm looking for a pan!