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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

5,960.00AED
Kamado Bono Limited 25 inch BBQ grill, red color, side profile with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ red

5,960.00AED
Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED
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American paella
SEAFOOD Soups

American paella

1 - 2 h

4

3/3

Print out

Ingredients

  • Onion – 0.5 pcs.
  • Garlic – 2 cloves
  • Bell pepper – 0.5 pcs.
  • Chili pepper – 0.5 pcs.
  • Boiled sausages (your choice) – 2 pcs.
  • Smoked sausage – 150g
  • Fresh large shrimp – 10 pcs.
  • Basmati rice – 150g
  • Crushed tomatoes – 100ml
  • Sugar
  • Water – 100ml
  • Green onion (for garnish)
  • Paprika seasoning – 1-2 tbsp
  • Thyme seasoning – 1 tsp
  • Coriander seasoning – 1 tsp
  • Basil seasoning – 1 tsp
  • Oregano seasoning – 1 tsp
  • Salt
  • Pepper
  • Oil

Recipe

  1. American paella: Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, and place the stainless steel grates. Wait until the temperature reaches 200°C.
  2. Adjust the top and bottom air vents to maintain a steady temperature.
  3. Dice the onions and bell peppers. Finely chop the garlic and chili pepper. Slice the sausages and smoked sausage into half-moon shapes.
  4. In a cast-iron skillet, heat a little oil. Add the onions, garlic, bell peppers, and chili pepper. Sauté for 5-6 minutes, stirring occasionally.
  5. Add the sausages and cook for another 4-5 minutes, stirring.
  6. Add the uncooked, unwashed rice. Stir and cook for 2-3 minutes. Then, add the paprika, thyme, coriander, basil, oregano, and salt. Mix well.
  7. In a separate bowl, mix 100ml of water with crushed tomatoes. Pour the mixture into the skillet, ensuring it covers all the ingredients. If needed, add more water. Add sugar and stir.
  8. Level the surface so that the liquid covers all the ingredients evenly. Reduce the heat by closing all the grill vents. Cover the skillet and let it simmer in the closed grill for about 20 minutes.
  9. Meanwhile, prepare the shrimp by cleaning and deveining them. A few minutes before the paella is done, press the shrimp into the rice. Cover the skillet again and let it cook for another minute or two.
  10. Open the skillet. The liquid should have evaporated. Stir gently, cover again, and leave on low heat for another 5-6 minutes.
  11. Serve the paella, garnished with chopped green onions.
  12. Enjoy!

RECIPES

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