Fire Pit Paella With Portuguese Sausage, Crab And Escargot

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1/2 cup olive oil

2 large sweet onions, chopped

10 cloves garlic, minced

2 pounds Portuguese linguica, casing removed

3/4 cup white wine

2 large whole tomatoes, chopped

4 cups short-grain rice (recommended: Bomba or Calasparra)

Lionel's Seasoning, recipe follows or use store-bought

10 cups simmered chicken stock, recipe follows or canned chicken stock*

1 1/2 dozen escargot, removed from shell

Chicken meat from chicken used to make the stock

1 1/2 pounds whole prawns, shell-on and deveined

1 1/2 pounds mussels, cleaned

1 1/2 pounds clams, cleaned

1 pound baby scallops

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

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

1 jar roasted red pepper strips

1 small package frozen peas

2 dozen hard-boiled quail eggs

Piri piri sauce, to taste, optional

4 lemons quartered, for garnish

*Cook's Note: If using canned stock simmer with the saffron threads for at least 1 hour before use.

1 tablespoon smoked paprika

1 tablespoon smoked black pepper

1 tablespoon unsweetened cocoa powder

1 teaspoon sea salt (recommended: Hawaiian Alaea)

1/2 teaspoon turmeric

1 (3-pound) whole fryer chicken, split in 4 pieces

1 gallon water

1 tablespoon olive oil

3 sprigs rosemary

3 sprigs thyme

1 large sweet onion, chopped

4 pieces chicken bones

3 carrots, peeled and chopped

1 stalk celery, chopped

4 cloves garlic, smashed and peeled

1/2 teaspoon sea salt (recommended: Hawaiian Alaea)

1/2 teaspoon whole black peppercorns

1/2 teaspoon saffron threads

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