This autumnal recipe will melt your heart. Designed by Big Green Egg chef Ross Anderson as part of their cookery class held at River Cottage, it adds a British twist to any traditional Spanish paella.
Set up your EGG with ConvEGGtor legs placed down and the Stainless Steel grid directly on top. You're aiming for an EGG temperature of around 250°C.
Place the paella pan into the EGG to heat up while you prepare all of your ingredients. With this dish, make sure that you season with salt towards the end and not towards the start.
Once your ingredients are ready and your pan is nice and hot, add about half of your butter, onions, and chorizo. Stir these and ensure they are well coated in butter. Close the lid and return to stir them every few minutes until well softened and beginning to caramelising.
It’s now time to add your pheasant thighs, skin side down, and brown the meat (ensure you close the lid between turning). Once your thigh meat is well coloured it's time to add the breast meat and colour this too.
Add your barley, paprika, garlic and chilli. Mix this well through the other ingredients, close the lid and allow the grains to toast for a few minutes.
Pour in the stock, stir well and close the lid. Have yourself a drink and allow the barley to soak up those amazing flavours. Return every 8–10 minutes to check and give it a quick stir.
Once the barley has absorbed most of the stock, it's time to add the shellfish to the party. Stir it through the other ingredients close the lid and leave for around 7 minutes or until all the clams have opened.
Once ready, take off the EGG, stir through the remaining butter, and season with flaked salt and ground pepper. Garnish with coarsely chopped flat leaf parsley and serve with crusty bread.
Thank you to Big Green Egg for sharing this recipe with us.
Spatch-cocking the pheasant means it can lie flat when grilled. It cooks at a relatively high temperature, allowing the skin to crisp on the outside, whilst the meat remains juicy and tender.