Paella on the Smokefire, chicken thighs and pepper done on Smokeboost for 30 minutes, before chopping up.
Turned Smokefire up to 450F and cooked the chopped chicken in a small amount of olive oil off for a further 10 minutes added pancetta and chopped up peppers for a further 10 minutes.
Heated up stock with saffron and Paello mix added whilst this was doing till boiling.
Added 150g Paella rice (2 people) stirred it in to soak up all the juices in the pan and added the stock and cooked it for a further 20 minutes to soak up all the stock. Added the Crevettes 8 minutes before the end turning once and served hot. (left it on the smokefire to keep warm during shutdown as there is enough for 2 serving each.
No green lipped mussels in the shops, which I normally add to it
Turned Smokefire up to 450F and cooked the chopped chicken in a small amount of olive oil off for a further 10 minutes added pancetta and chopped up peppers for a further 10 minutes.
Heated up stock with saffron and Paello mix added whilst this was doing till boiling.
Added 150g Paella rice (2 people) stirred it in to soak up all the juices in the pan and added the stock and cooked it for a further 20 minutes to soak up all the stock. Added the Crevettes 8 minutes before the end turning once and served hot. (left it on the smokefire to keep warm during shutdown as there is enough for 2 serving each.
No green lipped mussels in the shops, which I normally add to it
