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  1. Most of the paella recipes I’ve seen online have been for small-to-medium sized paellas, so I wanted to share the recipe I used for Paella on my Kamado Joe Big Joe with a 55cm (22in) paella pan (paellera). This is the largest size paellera you can fit on a Big Joe, and the handles stick out the side so you can’t fully close the lid but that doesn’t really matter for cooking paella. It turned out really well and with four hungry adults we were only able to eat half of it (we made sure we ate all the prawns and mussels because they aren’t as nice the next day, but the rest of the paella still tasted great reheated). The recipe I used ended up being a combination of a couple of different recipes I found online, scaled up for the larger-sized paellera. Once I had all the ingredients prepped and the fire going, the actual cook time was less than an hour all up, but I would recommend starting the cooking process about an hour before you intend to eat, to allow a bit of time to rest at the end. Ingredients 2 tbsp olive oil 2 large red capsicums (bell peppers) ~30cm (12in) of Spanish chorizo, cut into 1cm (1/2in) slices 8 boneless chicken thighs, skin-on, generously seasoned with salt 8 calamari rings cut into 2cm (1in) pieces 8 prawns, de-veined with the tail on 8 mussels (you could easily double the number of prawns and mussels if your guests are big seafood lovers) 2 tbsp smoked paprika 2 large brown onions, diced 6 cloves of garlic, finely chopped 5 medium tomatoes, grated (discard skins) 3.75cups paella rice 11.25cups chicken stock Large pinch (1/2g) saffron threads 2 cups frozen peas 2-4 lemons cut into wedges (allow 1/4 lemon per person) Small handful of chopped parsley Method Set up the Kamado Joe Big Joe with a full basket of charcoal and install the divide and conquer rack. Light the fire and get it burning evenly. Heat the chicken stock and set aside 2 cups. Add the saffron threads to the set-aside stock to steep and keep the remaining stock warm. Throw the capsicums directly on to the hot coals to char the outside. Remove from the coals then peel off the skin, de-seed and slice into thin strips. Install the x-ring accessory rack in the top position and rest the paellera on top. Heat the olive oil in the paellera and add the chorizo, cooking it until it is browned on both sides. Remove the chorizo and set aside. Add the chicken thighs and cook until they are nicely browned on both sides and have reached an internal temperature of ~70°C (160°F). (Depending on how hot your pan is you may want to partially close the lid of the kamado while the chicken is cooking, to retain heat). Remove and set aside on a large chopping board to rest. Add the calamari and prawns and brown them very briefly (2-3mins max). Remove and set aside, keeping the prawns and calamari in separate bowls. Add the onion and paprika and sauté for 2-3 mins or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the grated tomato and cook, stirring occasionally until nearly all the liquid has evaporated. While the tomato liquid is reducing, chop the cooked chicken thighs into 2-3cm (1-inch) pieces. Once the tomato liquid has evaporated, return the chicken, calamari and chorizo to the pan and add the capsicum and rice. Mix well and spread out evenly across the base of the paellera. Take the stock that was set aside with the saffron threads in it and add it to the main pot of stock, then pour all the stock evenly into the paellera, making sure that all the rice is submerged. Arrange the mussels and prawns on top, making sure to push the mussels into the liquid with the opening facing down so they cook and release their flavours into the liquid. Lower the lid of the kamado as much as you can (noting that the handles of the paellera will prevent it from fully closing). This will retain as much heat as possible to cook the paella evenly, and you will still be able to keep an eye on it through the gap under the lid. If your paellera is not perfectly level you may need to rotate it once or twice to ensure the liquid gets distributed evenly. Once the level of the liquid has dropped below the top of the rice, pour the peas evenly over the top of the paella and then lower the lid again. Cook for another couple of minutes until there is no remaining liquid. At this point you need to test the base of the rice to get your desired level of caramelisation for the crust (soccarat) that will form. Once you are happy with the base, remove the paellera from the kamado, arrange the lemon wedges around the edge and cover in foil to rest for 5-10 mins. To serve, remove the foil and sprinkle the chopped parsley over the top. Enjoy!
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