Easy paella in a pellet smoker

Easy paella is what we are cooking today. Paella is a Spanish dish that is commonly eaten for lunch. It Consists of rice, vegetables and meat. There are few variations to the recipe, this is an easy oven baked one, or pellet smoker version.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

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Main Ingredients:
1 tablespoon of olive oil
100 grams of sliced pepperoni
1 brown onion (chopped)
1 red capsicum (seeded and chopped)
1 ¼ cups of Bomba rice
250 grams of cherry tomatoes (halved)
1 teaspoon of smoked paprika
500ml of chicken stock (warmed)
¾ of a cup of frozen peas
20 raw prawns (peeled and deveined)
¼ cup of flat leaf parsley (chopped)
½ teaspoon of kosher salt
½ teaspoon of black pepper
¼ teaspoon of garlic powder

Items Used:
Z Grills pellet Smoker
Hardwood pellets
Heat proof gloves
Baking tray

Feeds: 6

Style of cooking: Baking /smoking

Preparation Time: 20 minutes

Cook Time: 40 minutes

Rest Time: N / A

Cuisine: Spanish / Australian

Hydration: 2 x beers

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Easy smoked Pella in under an hour you’ve got to love that smoked Pella in under an hour that tastes this good should be legal in this video I’m going to show you how to make an easy Pella so just sit right back grab a drink or two and

Let’s get into it and don’t forget subscribe like comment it all helps Pella translates to Frying Pan because that’s what it’s normally cooked in today I’m using the Zed grills pellet smoker and we need this warmed up and ready to go so let’s do it now and it’s

As easy as adding some pellets opening the lid turning it on then putting it on the smoke function wait for it to start smoking then once the smoke settles set our Target Temp of 190° c and close the lid and we’re going to wait for that to

Get to Temp if you don’t have a pellet smoker just get any hooded barbecue to 190° is and you’ll be good to go heat a tablespoon of olive oil in a medium to large pan over a medium to high heat and then add a 100 G of pepperoni and we’re

Just going to fry this off for a couple of minutes just to crisp it up and lightly brown it a little just tossing them over with a wooden spoon remembering pepperoni already cooked we’re just trying to bring out that intense flavor then after a couple of minutes using a slotted spoon we’re just

Going to take them out of the pan and pop them into a Bowl now to that pan we want to add one brown onion that’s been chopped up and also one red capsicum that’s been chopped up and deeded and you want to cook these for about 3

Minutes you want that onion to be a little translucent and you want the capsicum to soften up and after 3 minutes you want to add 1 teaspoon of smoked paprika now you just want to quickly stir that in and then we can remove the pan from the heat by cooking

The pepperoni you not only crisp it up but you render out some of the fat you also open up the flavors and make them more intense next up you’re going to need a baking tray and here’s one I prepared earlier and into it you want to

Put 1 and 1/4 cups of a mediumsized grain rice bomba kisara or a boreo are all great choices and I’m using a boreo today and to this we’re going to add that onion and capsican mix then add 250 g of hared cherry tomatoes and then we just want to add that crispy pepperoni

All over the top and then using a spoon you just want to squish it down just a little bit just to make sure it’s all nice and snug and now we’re just going to pour in 500 mil of warmed up chicken stock and this will all be soaked up by

That Rice keeping it moist smart now you just want to cover this tightly with foil and place it into the smoker for 20 minutes I know why use a smoker if I’m going to cover it with foil be patient my online critics after 20 minutes of

Baking away we can get the tray out of the smoker and we can remove the foil cuz we won’t be needing that anymore and then we’re just going to sprinkle the rice mixture with 3/4 of a cup of frozen peas and then we can just add around 20

Raw prawns that have been shelled and deined just remember to keep some space between them otherwise they do start to fight and now we’re just going to add some basic SPG seasoning or salt pepper garlic Sergeant seasoning on board for Action enemy acquired preparing to Salt enemy advancing reloading with

Pepper they just won’t stop finishing off with garlic and now just put the tray back in the smoker and close the lid and we’ll just let that cook away for a further 15 minutes by then the prawns will start to curl and they should be cooked all the way through and

That Rice will be nice and tender when using prawns take the shell off and that includes the tail don’t be that person trying to be all fancy it’s not fancy it’s annoying today I’m using an indirect heat to cook with and all up this p is going to take 40 minutes to be

Fully cooked or for those of you who love to use my beer timer you’re looking at a two beer cook cheers a cake of beer please come on give the people what they want double the beer timer and take the pan out of the smoker after 15 minutes

And then we need to check the pale the rice should be nice and tender and those prawns should have gone a nice pinky color and curled up now all we have to do is sprinkle over some freshly chopped parsley All Over the Top If the rice

Isn’t tender cook it a bit longer 5 minutes should do it