This is a recipe that came about after we experimented with making paella in the waterpan of the ProQ Ranger, and it worked really well, but we’re sure most paella recipes would work with the same method, so if you have a favourite, feel free to use it.
Method: Hot Smoking
Suggested Wood: Oak
Approx. Cook Time: 45 minutes
- ½ kg uncooked shelled, and about 10 tiger prawns (whole)
- 800g Mussels
- 2 fillets / ½ kg Monkfish in 2cm cubes
- 2 Squid - sliced into rings
- 400g Wild/Brown Rice
- 150g Chorizo, about 2cm cubes
- 1 large onion, finely chopped
- 3 peppers 1 green, 1 red and 1 yellow
- 1 small bunch of parsley, finely chopped
- ½ bottle of white wine
- 750ml chicken stock
- 2 tbs Paprika
- 2 Cloves Garlic – finely chopped
- Zest and juice of 2 lemons
- Salt and pepper to taste
- 1 tbs lard
Make sure your waterpan is nice and clean, and get your fire lit, then put the waterpan in the top of the stacker (use 2 stackers, the top one to cook on).
Put the lard in the pan and wait for it to melt, then fry off your onion, paprika, and peppers for about 5 minutes before adding the chorizo and frying for a further 5, with some wood on the fire and the lid shut.
Add your rice to the pan and fry for about 5-10 minutes before adding about ½ a cup of white wine and ½ a cup of chicken stock, allow the rice to soak up the juice, adding the stock and wine alternately when it has been soaked up, do this until you have used all the wine and half the stock.
Add the monkfish and tiger prawns, then stir well, and add the rest of the stock. Cover the pan with a lid or some foil (as well as the lid on the smoker) and leave for 10 minutes.
Add the rest of the prawns, then the mussels and finally the squid, leaving 5 minutes between each, and keeping the pan covered and the lid on the smoker.
Once the mussels have opened, sprinkle with parsley take the waterpan out and serve.