Not Ribs, Not Brisket, Not Low and Slow...

Okay, it's not ribs and it's not brisket and it's not low and slow, but we are on a multi-week quest to NOT repeat ANYTHING we make on the egg and build up our recipe file with a lot of new dishes we have never tried before. Tonight however we just could't resist going back to the Paella we discovered just a couple of weekends ago. That original dish was SO huge we decided to cut back (AND use my new smaller Paella Pan - actually a vintage 10" Dansk sister to my 17").

So I pulled out my paella recipe, looked to see what I had on hand, cut the ingredients in half, substituted one or two and BANG. Supper.

PINT SIZED PAELLA




The 'Adjusted' INGREDIENTS
½ -3/4 Lb. Boneless, Skinless Thighs (Organic preferred) chopped into bite size pieces
½ Tsp. Turmeric
½ Tsp. - Pimentón
Dash (1/16th Tsp.) Oregano
EVOO (Extra Virgin Olive Oil)
½ Lb. Mild Italian Sausage (ground)
1 Medium Vidalia onion, chopped
1 Red Bell Pepper, chopped
1 Orange Bell Pepper, chopped
10 oz Rice - Yellow Saffron pre-spiced Medium Rick
3/4 Cup Diced Plum or Amoroso Tomato
½ Tsp. Red Pepper Flakes
Garlic to taste 2-3 large Garlic Cloves (Sub: Garlic Onion in season)
3 Cups – Chicken Broth, low sodium
1 Cup – Frozen Broccoli, thawed
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 cook top 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 Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove and set aside.
4.Sauté the onions and garlic, asparagus and peppers and when just about tender, add the tomatoes, sauté for 3-4 more minute then remove and set aside.
5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7.Add the sausage, chicken and sautéed veggies and peas and stir well and close the lid again for 8-10 minutes of simmering. ; Remove from heat and serve from Paella pan.


Paella defined; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I used a small vintage Dansk paella pan for preparation of the down-sized original recipe. This version only serves 2-3.