Pearl Barley Pheasant and Seafood Paella

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.


    • Serves: 4 people


    • 1 Whole pheasant (broken down with thighs left whole and breast meat diced. Remaining carcasse and drum sticks retained for stock)
    • ½ White onion, shredded
    • 50g Good quality chorizo, split down the middle and sliced
    • 500g Barley, washed thoroughly and soaked for 30 minutes prior to cooking
    • 1L Good quality vegetable or game stock
    • 1 Garlic clove, thinly sliced
    • 1tbsp Sweet smoked paprika
    • 25g Unsalted butter
    • 1 Squid tube and tendrils, tube sliced and tendrils separated
    • 8 Clams, alive and washed
    • 4 Whole langoustines
    • 1 Dutch chilli, finely sliced
    • Flat leaf parsley
    • Flaked sea salt and freshly ground pepper


    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. 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.

    8. 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.

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