Fire Pit Paella with Portuguese Sausage, Crab and Escargot

Name: Fire Pit Paella with Portuguese Sausage, Crab and Escargot
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 Tbsp smoked black pepper; 1 teaspoons whole black peppercorns; 3 carrots, peeled and chopped; 1 stalk celery, chopped; 1 kilograms whole fryer chicken, split in 4 pieces; 4 chicken bones; 8 servings Chicken meat from chicken used to make the stock; 680 grams clams, cleaned; 1 whole Dungeness crab, cleaned with legs broken off (add the fat from crab to paella if you like); 18 escargot, removed from shell; 4 cloves garlic, smashed and peeled; 10 cloves garlic, minced; 454 grams halibut checks (only if fresh is available) cut into 2-inch bite-size pieces; 24 hard-boiled quail eggs; 8 servings Piri piri sauce, to taste, optional; 4 lemons quartered, for garnish; 680 grams mussels, cleaned; 118 milliliters olive oil; 1 Tbsp olive oil; 1 small package frozen peas; 680 grams whole prawns, shell-on and deveined; 1 jar roasted red pepper strips; 3 sprigs rosemary; 1 teaspoons saffron threads; 454 grams baby scallops; 1 teaspoons sea salt (recommended: Hawaiian Alaea); 1 teaspoon sea salt (recommended: Hawaiian Alaea); 946 milliliters short-grain rice (recommended: Bomba or Calasparra); 1 Tbsp smoked paprika; 1 large sweet onion, chopped

Fire Pit Paella with Portuguese Sausage, Crab and Escargot

The recipe Fire Pit Paella with Portuguese Sausage, Crab and Escargot is ready in around 3 hours and 55 minutes and is definitely an excellent gluten free and dairy free option for lovers of European food. This recipe serves 8. One serving contains 1733 calories, 132g of protein, and 79g of fat. A mixture of thyme, hard-boiled quail eggs, clams, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the short grain rice you could follow this main course with the Rice Pudding as a dessert.

Instructions

Heat a gas or charcoal grill to high.

Equipment you will use

Grill

Put a 17-inch paella pan on the grill.

Equipment you will use

Grill

Frying Pan

Add the olive oil and when the oil is smoking, add the onions and saute until the onions are translucent about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Cooking Oil

Add the garlic and linguica breaking it down into small pieces. Deglaze the pan with white wine.

Ingredients you will need

White Wine

Garlic

Equipment you will use

Frying Pan

Add the tomatoes and cook for 5 minutes. Stir in the rice and the seasoning blend and saute until the rice is coated, about 2 minutes.

Ingredients you will need

Seasoning Mix

Tomato

Rice

Once the rice is completely coated add the chicken stock. When the liquid starts to boil reduce heat to a simmer. If using a charcoal grill this should happen naturally as you progress, if not adjust the height by moving your pan away from the heat. When the liquid is at a simmer start adding the seafood; escargot, chicken, and all the shellfish, halibut and crab, spreading them throughout the pan. You are not going to be moving the ingredients in the pan so make sure they are evenly distributed.

Ingredients you will need

Chicken Stock

Seafood

Escargot

Whole Chicken

Halibut

Crab

Rice

Equipment you will use

Grill

Frying Pan

Spread the red pepper strips, frozen peas, and hard-boiled quail eggs throughout the surface of the paella.

Ingredients you will need

Quail Eggs

Red Pepper

Spread

Peas

Add the piri piri sauce into the paella if you like an extra kick.

Ingredients you will need

Sauce

When all the ingredients are in the pan the cook time should be 20 minutes. You will know when the liquid is fully absorbed, clams and mussel shells are open, and the rice is just past al dente.

Ingredients you will need

Mussels

Pasta Shells

Clams

Rice

Equipment you will use

Frying Pan

Remove the pan from the heat. Put lemon quarters into the pan, cover with a couple of dish towels and let stand for 10 minutes before serving.

Ingredients you will need

Lemon

Equipment you will use

Kitchen Towels

Frying Pan

Mix all the ingredients together in a small bowl. Amounts can be adjusted to your liking.

Equipment you will use

Bowl

Put the chicken in a large stock pot and cover with the water. Bring the water to boil over medium heat, then reduce the heat to a rolling simmer. Cook the chicken until completely tender, about 45 minutes.

Ingredients you will need

Whole Chicken

Stock

Water

Equipment you will use

Pot

Remove chicken from the pot to a bowl or platter and let cool. Continue simmering the water in pot. Once the chicken is cool enough to handle, shred it off the bone and set aside. Reserve some of the chicken bones. The chicken will be used in the paella at a later time.

Ingredients you will need

Chicken Bones

Whole Chicken

Water

Bone

Equipment you will use

Bowl

Pot

In a large stock pot over medium-high heat, add the olive oil, rosemary, and thyme. Once the oil is fragrant add the onions and chicken bones and saute for 5 minutes.

Ingredients you will need

Chicken Bones

Olive Oil

Rosemary

Onion

Stock

Thyme

Cooking Oil

Equipment you will use

Pot

Add the carrots, celery, garlic, salt, peppercorns and saffron.

Ingredients you will need

Peppercorns

Carrot

Saffron

Celery

Garlic

Salt

Add the simmering water that was used to cook the chicken. Simmer the stock for at least 2 hours, skimming the fat from the surface. Strain the stock and keep warm until ready to use.

Ingredients you will need

Whole Chicken

Stock

Water

Equipment

Ingredients

Servings:

1Tbsp

smoked black pepper 1teaspoons

whole black peppercorns 3

carrots, peeled and chopped 1stalk

celery, chopped 1kilograms

whole fryer chicken, split in 4 pieces 4

chicken bones 8servings

Chicken meat from chicken used to make the stock 680grams

clams, cleaned 1

whole Dungeness crab, cleaned with legs broken off (add the fat from crab to paella if you like)18

escargot, removed from shell 4cloves

garlic, smashed and peeled 10cloves

garlic, minced 454grams

halibut checks (only if fresh is available) cut into 2-inch bite-size pieces 24

hard-boiled quail eggs 8servings

Piri piri sauce, to taste, optional 4

lemons quartered, for garnish 680grams

mussels, cleaned 118milliliters

olive oil 1Tbsp

olive oil 1small

package frozen peas 680grams

whole prawns, shell-on and deveined 1jar

roasted red pepper strips 3sprigs

rosemary 1teaspoons

saffron threads 454grams

baby scallops 1teaspoons

sea salt (recommended: Hawaiian Alaea)1teaspoon

sea salt (recommended: Hawaiian Alaea)946milliliters

short-grain rice (recommended: Bomba or Calasparra)1Tbsp

smoked paprika 1large

sweet onion, chopped 2larges

sweet onions, chopped 3sprigs

thyme 1teaspoons

turmeric 1Tbsp

unsweetened cocoa powder 1gallon

water 177milliliters

white wine 2larges

whole tomatoes, chopped 907grams

Portuguese linguica, casing removed

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Abadia Retuerta Pago Negralada Tempranillo with a 5 out of 5 star rating seems like a good match. It costs about 123 dollars per bottle.

Abadia Retuerta Pago Negralada Tempranillo

ago Negralada comes from a plot of Tempranillo, the noblest Spanish grape variety. The vines are planted in deep gravel soils intermixed with sand at the surface, and produce wines with a distinctive firm, tannic character.Having aged 24 months in new French oak barrels, the wine has now developed its full potential. Its full ripeness comes to the fore with layers of fragrant strawberry fruit, liquorice, herbs and minerals with soft, silky tannins on the palate.