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
1
Heat a gas or charcoal grill to high.
Equipment you will use
Grill
2
Put a 17-inch paella pan on the grill.
Equipment you will use
Grill
Frying Pan
3
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
4
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
5
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
6
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
7
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
8
Add the piri piri sauce into the paella if you like an extra kick.
Ingredients you will need
Sauce
9
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
10
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
11
Mix all the ingredients together in a small bowl. Amounts can be adjusted to your liking.
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Bowl
12
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
13
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
14
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
15
Add the carrots, celery, garlic, salt, peppercorns and saffron.
Ingredients you will need
Peppercorns
Carrot
Saffron
Celery
Garlic
Salt
16
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.
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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.