Chicken Paella Case Study

2086 Words 9 Pages
Shrimp and Chicken Paella

Serving size: 1
Servings per Recipe: 10
Calories: 365.5 per serving
Cooking Time: 45 minutes

Ingredients:
1. Shrimp- 15 large, (you can also add clams, mussels, etc.)
2. Chicken thighs- 1 lb. (approximately 450 g)
3. Chicken stock- 8 cups (approximately 1.9 L)
4. Saffron- 1 pinch
5. Fresh parsley- ½ cup (approximately 120 ml)
6. Fresh thyme- 3 tbsp. (approximately 45 ml)
7. Chorizo sausages- 8 oz. (approximately 225 g), sliced bite-size
8. Garlic cloves- 3, minced
9. Onion- 1 large, diced
10. Bell pepper- 1 large, diced
11. 4 plum tomatoes, diced
12. Tomato paste- 4 tbsp. (approximately 60 ml)
13. Paprika- ½ tbsp. (approximately 8 ml)
14. Olives- 1 cup (approximately 240 ml), pitted & diced
15. Calasparra rice
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In a huge pot, heat the desired amount of chicken stock with herbs and saffron. You have to make it lightly simmer, not boil. You have to keep this in mind that, the stock is needed to be hot only.
4. Now, take the Paella Pan and coat the grilling side with preferred oil; olive oil is a healthy choice.
5. Place this pan on the grid of Green Egg and start with browning the Chorizo for 2 minutes. After two minutes, take out Chorizo and set it aside. In the same pan, brown the chicken for 3 to 4 minutes and set them aside.
6. In the same pan, add onion, garlic, and bell pepper; sauté them until they are softened. After the softening of bell pepper, onion and garlic, add the paprika, tomato paste, and olives. Just after adding these, add the browned chorizo and chicken.
7. In this, add the rice and mix well. Keep stirring for 1 minutes so that rice does not stick to the bottom.
8. Once the rice seems translucent, it is the perfect time to add in the stock with herbs and saffron. Cover the pan and let the whole cook for some 2 minutes. After 2 minutes, lower the temperature up to 191 degrees Celsius and let the whole cook.
9. In between the cooking, keep steering in every 10 minutes. Keep the broth up to a certain height to cover the rice for
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Carbohydrate – 2.9 g
2. Protein- 36.5 g
3. Fat – 2.8 g
4. Sodium – 1098 mg
5. Cholesterol –209.8 mg
Directions:
1. Take out your Green Egg and set it on indirect mode with ConvEGGtor. The temperature should be 204 degrees Celsius.
2. Further, take the perforated grid for cooking and cook grouper on it. Mix it with nicely with Cream Cheese, when done the cooking.
3. Now, prepare Jalapenos by splitting them and cutting their stem off. The splitting should be done longitudinally.
4. Move further and with the help of a knife, scrape off the seeds and empty the center. Keeping back the seeds means spicy pepper, which you certainly do not want if you are not a fan of heat.
5. After you have removed seeds, place the split Jalapenos under the running in a strainer. Rinse each jalapeno nicely and let dry.
6. Now, when Jalapenos are rinsed and dried, fill the hollow part with grouper and cream cheese.
7. Take a shrimp and remove its tail. Place a single shrimp in each Jalapeno.
8. Now, wrap jalapenos in bacon and place all these wrapped Jalapenos in Baking Dish as provided with Green Egg. Sprinkle the seasoning and place them on the grid for 20 minutes.
9. Turn them in 10 minutes and let them cook.
10. Serve piping

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