PAELLA ON THE KAMADO IN 7 STEPS
INGREDIENTS
1 kg Bomba rice
Saffron
Tomatoes
Bell peppers
Red onions
Garlic powder
Olive oil
1 Red pepper, 1 green, and 1 yellow
Paella stock
2 chicken thighs (can be replaced with pork)
1 dozen prawns
1 dozen mussels
500g shrimp
6 razor clams
250g green beans or string beans
STEP BY STEP
Difficulty: Medium
Preparation time: 2 hours / 2.5 hours
Step 1: Light the kamado and prepare all the ingredients to have them ready when needed for the grill or paella pan.
Step 2: Place the chicken, prawns, shrimp, and other seafood on the kamado grill to smoke them after seasoning with salt and pepper. Use applewood chips from Humos Argentina. Smoking should last no more than 15 minutes.
Step 3: Remove everything from the grill and place the Cooking System to securely hold the Paella pan. Add olive oil, chopped onions, garlic, and green beans. Sauté for 7 to 8 minutes until the meat is well-cooked. It’s important to position the charcoal so that it’s directly under the paella pan.
Step 4: Add the paella stock and saffron to the broth generated in the previous step.
Step 5: Add the Bomba rice or paella rice and stir for 5 minutes with all the other ingredients to absorb the flavors.
Step 6: Now add the stock in a ratio of 2 to 1 with the rice; you can also add some white wine instead of water. Let it cook with the kamado covered until the water has completely evaporated.
Step 7: Serve and place the seafood on top of the rice.