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Italian Paella

Italian Paella

Whilst our first attempt of this Italian Paella was cooked on the OFYR, it can easily be cooked on the Big Green Egg, either way the end result is simple but stunning.

Authentic Spanish paella has a good  ‘socarrat’; the cripsy caramelised layer of rice formed at the bottom of the pan but in this case is achieved by using orzo. The socarrat forms as the stock is gradually absorbed by the rice.  When the liquid has almost gone, the heat toasts the bottom layer, creating a caramelised golden crust; this is the Maillard Reaction.  The key to achieving socarrat is leaving the paella undisturbed in the final stage of cooking to allow caramelisation.

We also love this more traditional pasta paella, Fidéua, which uses Fideu pasta. We regularly use vermicelli as it is more readily available and works just as well.

 

Italian Paella

Cooking surfaces

Cast Iron Grid
Cast Iron Grid

BBQ Temperature

200°C

INGREDIENTS

  • 3 tbsp olive oil
  • 4-6 chicken thighs
  • 1/2 chorizo ring – cut into small pieces
  • 2 red peppers, cubed
  • 1 tsp smoked paprika
  • 3 cloves garlic, chopped
  • 250g orzo pasta
  • 1 litre water
  • 2 chicken stock cubes
  • A pinch of saffron
  • 4 asparagus stems, chopped into 4cm chunks
  • handful of green beans, chopped into 4cm chunks
  • a lemon, cut into 8 wedges

Equipment

Method

  1. Set up your Egg at 180°C for a direct cook with the stainless grid. If you like your paella smoky then add some wood chips or chunks to the charcoal, don’t go mad though and make it too smoky.
  2. We used the 30cm Bigga skillet, but use your paella pan or frying pan, fry off the chicken thighs and chorizo until the thighs have colour on them and the chorizo is starting to go crunchy.
  3. Pop the chicken thighs to one side.
  4. Add the red peppers and fry until the peppers starts to soften.
  5. Add the paprika and chopped garlic and stir through.
  6. Pour in the orzo pasta and stir to coat with the oil. You need to cook it for about 2 or 3 minutes, the orzo will start to crisp up.
  7. Mix the stock cubes (we use 1 stock pot and 1 oxo cube), saffron,  and water together and pour over the orzo. Stir to level the pasta.
  8. Cook for 10 minutes.
  9. Now add your chicken thighs, beans, asparagus and lemon wedges.
  10. Leave the paella to cook without stirring, you want a crispy base to start forming on the bottom of the pan, and all the water to soak up.
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