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Paella ( Green Egg or Grill) Recipe

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This recipe for Paella ( Green Egg or Grill), by , is from Nugent Famjam Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paul Kaminsky


2 ripe tomatoes diced
1 lb large shrimp, peeled & deveined
1 tsp paprika
black pepper
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
8 oz chorizo or andouille sausage, cut into 1/4-inch-thick rounds
1 to 2 tbsp extra virgin olive oil, as needed (EVOO)
1 onion, small dice
2 garlic cloves, finely chopped
1 large pinch saffron threads
2 C paella rice (about 1 pound), labeled Valencia (Arborio can be substituted)
kosher salt
1 small bag of frozen peas ( I use fresh, available in produce dept.)
32 oz of chicken broth
2 tbsp coarsely chopped fresh Italian parsley leaves
2 lemons, cut into wedges
1-2 lb mussels, clams or a combination.

Setup: Heat Egg to 450F. Place paella pan on the grill grate and directly over the flame.

Assemble all of your ingredients outside, near your Egg. Allow the paella pan to preheat. Starting with a hot pan is essential.

As the pan preheats:

Add the saffron to 2-3 tbsp of hot water. Stir thoroughly. This will release the flavor and all of the yellow coloring.

Warm the chicken broth over low heat on your stove. (I microwave)

Season the shrimp with salt, pepper & paprika. Then refrigerate.

Scrub and rinse the shellfish.

Now that the pan has preheated, add the chorizo or andouille sausage. As the sausage cooks, it will provide flavored oil for the rest of the ingredients. Cook until browned on both sides. It is not necessary to cook this all the way through. It will be added to the whole mixture later. Once cooked, remove from pan and stage in a bowl.

Now add the chicken. Spread it evenly in the pan. Season with salt, pepper & paprika. Remember to season it after it has been flipped. Cook until brown on all sides. Again, it is not critical that the pieces are cooked thoroughly. Once cooked, remove from heat and add to the same bowl as the sausage.

At this point, add some EVOO if needed. Add the onions & garlic. Saute until translucent. Once translucent, add the tomatoes, peas, rice & the saffron/water mixture. Mix thoroughly to combine. The rice will start to take on the yellow color of the saffron.

Mix in the sausage and chicken. Once combined, spread the mixture evenly over the entire pan. How the mixture is placed will effect the final presentation. Once spread, add your warm chicken broth. Simmer for approx 15-20 minutes.

With approx 5-7 minutes left to cook the rice, add the seafood. I like to push my shellfish down into the rice mixture. They will release flavor into the broth that is left. Add the shrimp evenly across the top. Cook until the shellfish have opened and the rice is al dente. Remove from heat.
NOTE: Clams need longer cook time than mussels & shrimp. Consider adding them several minutes before the others.
Allow the paella to rest for 5-7 minutes before serving. Garnish with parsley and serve with quartered lemons.


Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I prepare all the ingredients ahead as well as season shrimp etc., and refrigerate till cook time. Rinse shell fish extra well- I often use canned clams because I have found even a touch of sand can ruin paella. Mussels of course fresh.
Cook on Green egg or grill, the cooking process is fun...enjoy a cold beer or two while you work!




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