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This recipe took home 2nd Place at Texas EGGfest (Big Green Egg Cook off) and is always a hit. It's a lot of work, but it pays off in the end!

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 4 Chicken Breast
 2 tbsp Salt
 2 tsp Black Pepper
 ½ cup Olive Oil
 1.50 cups Chopped Onion
 ¾ cup Chopped Celery
 5 tbsp Chopped Garlic
 3 cups Smoked Sausuge
 1.50 cups Long Grain Basmati Rice
 1.50 Whole Peeled Tomato's
 1 tbsp Worcestershire Sauce
 1 tbsp Hot Sauce
 4 Bay Leaves
 2 tsp Tony Chachere's Original Creole Seasoning
 1 tsp Saffron Threads (soak in a small amount of wate)
 3 cups Chicken Stock
 Salmon (one pound)
 24 Mussels
 Shrimp (1 pound)

1

Preheat the ceramic cooker or Grill to 450 degrees. You can also do this stove top, medium-high heat. Use a cooking pan with a large surface area at least 2.5 inches deep.

Finding the right pan for the ceramic cooker can be challenging, but search 'Paella Dish' on google and find the right size.

There will be haters saying this isn't a true paella dish - you are right! But it's damn close and excellent!

2

Sprinkle the salt and pepper over the chicken (cubed to bite size) and mix well.

3

Put pan on hot surface and pour in the olive oil. Let warm and add the chicken. Cook chicken ~10 minutes, stirring frequently until browned. Do not overcook the chicken - remove once browned. Remove chicken with a straining utensil and palce in a covered dish to keep warm.

4

Add Onions, Celery, Creole Seasoning, Saffron, Garlic and bay leaves. Mix in well and let simmer for 2 minutes.

5

Add the chicken stock, tomatoes and rice and bring to a low boil. Cook for 20 minutes, stirring every 5 minutes (Keep this at a low boil!!).

6

Add Salmon, mix in well, and cook for 3 minutes.

7

Add browned Chicken, Mussels (optional), Peas, Shrimp, Sausage, Worcestershire Sauce and hot sauce - mix well. Cook 5 minutes, or until shrimp is cooked and rice is tender.

8

Remove from heat, cover and let stand for 5-10 minutes. Discard any mussels that did not open.

9

Scoop into bowls and serve!

CategoryCooking Method

Ingredients

 4 Chicken Breast
 2 tbsp Salt
 2 tsp Black Pepper
 ½ cup Olive Oil
 1.50 cups Chopped Onion
 ¾ cup Chopped Celery
 5 tbsp Chopped Garlic
 3 cups Smoked Sausuge
 1.50 cups Long Grain Basmati Rice
 1.50 Whole Peeled Tomato's
 1 tbsp Worcestershire Sauce
 1 tbsp Hot Sauce
 4 Bay Leaves
 2 tsp Tony Chachere's Original Creole Seasoning
 1 tsp Saffron Threads (soak in a small amount of wate)
 3 cups Chicken Stock
 Salmon (one pound)
 24 Mussels
 Shrimp (1 pound)

Directions

1

Preheat the ceramic cooker or Grill to 450 degrees. You can also do this stove top, medium-high heat. Use a cooking pan with a large surface area at least 2.5 inches deep.

Finding the right pan for the ceramic cooker can be challenging, but search 'Paella Dish' on google and find the right size.

There will be haters saying this isn't a true paella dish - you are right! But it's damn close and excellent!

2

Sprinkle the salt and pepper over the chicken (cubed to bite size) and mix well.

3

Put pan on hot surface and pour in the olive oil. Let warm and add the chicken. Cook chicken ~10 minutes, stirring frequently until browned. Do not overcook the chicken - remove once browned. Remove chicken with a straining utensil and palce in a covered dish to keep warm.

4

Add Onions, Celery, Creole Seasoning, Saffron, Garlic and bay leaves. Mix in well and let simmer for 2 minutes.

5

Add the chicken stock, tomatoes and rice and bring to a low boil. Cook for 20 minutes, stirring every 5 minutes (Keep this at a low boil!!).

6

Add Salmon, mix in well, and cook for 3 minutes.

7

Add browned Chicken, Mussels (optional), Peas, Shrimp, Sausage, Worcestershire Sauce and hot sauce - mix well. Cook 5 minutes, or until shrimp is cooked and rice is tender.

8

Remove from heat, cover and let stand for 5-10 minutes. Discard any mussels that did not open.

9

Scoop into bowls and serve!

Seafood Paella Recipe
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