By José Pizarro

A classic Valencian paella, laced with butifarra sausage, cuttlefish and prawns

  • Pan cooking
  • Party food
  • One-pan wonder

SET UP YOUR EGG

Set up your EGG for direct cooking, with the Stainless Steel Grid in place. Your target temperature is 250°C.

Pour the chicken stock into an ovenproof saucepan and warm it to a simmer. Place your Paella Pan onto the grid to heat up. As soon as it’s hot, pour in a generous amount of olive oil. Carefully place the sausage pieces into the oil, then close the Dome of the EGG.

BROWN YOUR SAUSAGE

After a couple of minutes, burp and open the EGG. Turn each piece of sausage once it has achieved a caramelised crust underneath. Don’t worry if the pan catches – this is a good thing as it adds a depth of flavour. Repeat until the sausage pieces are coloured on all sides.

Add the rice to the pan and stir well for 2 minutes, so each grain starts to soak up the oil. Sprinkle over ½ teaspoon of pimentón and stir. Add the cuttlefish and stir again.

Mar y Montaña Paella | José Pizarro | Pan Cooking | Pork | Seafood recipes | Big Green Egg Mar y Montaña Paella | José Pizarro | Pan Cooking | Pork | Seafood recipes | Big Green Egg

COOK WITHOUT STIRRING

Pour the warm chicken stock into the pan and stir a couple of times before adding the peas. Season with a little sea salt. Unlike a risotto you must not stir the rice again after this stage. Close the Dome.

Meanwhile, place the prawns onto a plate, drizzle with extra virgin olive oil and season with salt and pepper.

Mar y Montaña Paella | José Pizarro | Pan Cooking | Pork | Seafood recipes | Big Green Egg Mar y Montaña Paella | José Pizarro | Pan Cooking | Pork | Seafood recipes | Big Green Egg

GRILL YOUR PRAWNS

After the rice has been cooking for around 25-30 minutes, open the Dome, place the prawns onto the Grid and cook for 1 minute on each side. Add to the Paella Pan along with the roasted peppers.

Mar y Montaña Paella | José Pizarro | Pan Cooking | Pork | Seafood recipes | Big Green Egg Mar y Montaña Paella | José Pizarro | Pan Cooking | Pork | Seafood recipes | Big Green Egg

Cook the paella for a further 8 minutes, until all the liquid has been absorbed and the rice is tender. You are looking for the holy grail of a well-cooked paella, the ‘socarrat’. This is when the stock has reduced and the rice has caramelised on the sides and bottom.

Taste the paella and season if needed.

Mar y Montaña Paella | José Pizarro | Pan Cooking | Pork | Seafood recipes | Big Green Egg