Fire Pit Paella with Portuguese Sausage, Crab and Escargot

Name: Fire Pit Paella with Portuguese Sausage, Crab and Escargot
Total time: 3 h 55 min
Yield: 7
Ingredients: 1/2 cup olive oil; 2 sweet onion large, chopped; 10 cloves garlic minced; 2 pounds linguica Portuguese, casing removed; 3/4 cup white wine; 2 whole tomatoes chopped; 4 cups short-grain rice recommended: Bomba or Calasparra; seasoning Lionel's, recipe follows or use store-bought; 10 cups chicken stock simmered, recipe follows or canned chicken stock*; 1 1/2 escargot dozen, removed from shell; chicken meat from chicken used to make the stock; 1 1/2 pounds prawns whole, shell-on and deveined; 1 1/2 pounds mussels cleaned; 1 1/2 pounds clams cleaned; 1 pound scallops baby; 1 pound halibut checks, only if fresh is available cut into 2-inch bite-size pieces; 1 whole Dungeness crabs cleaned with legs broken off, add the fat from crab to paella if you like; 1 jar roasted red peppers strips; 1 package frozen peas; 24 quail eggs hard-boiled; piri-piri sauce to taste, optional; 4 lemon quartered, for garnish, optional; 1 tablespoon smoked paprika; 1 tablespoon black pepper smoked; 1 tablespoon unsweetened cocoa powder; 1 teaspoon sea salt recommended: Hawaiian Alaea; 1/2 teaspoon tumeric; 3 pounds fryer chickens split in 4 pieces; 1 gallon water; 1 tablespoon olive oil

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Ingredients

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7 SERVINGS

1/2 cup olive oil

2 sweet onion (large, chopped)

10 cloves garlic (minced)

2 lb. linguica (Portuguese, casing removed)

3/4 cup white wine

2 whole tomatoes (chopped)

4 cups short-grain rice (recommended: Bomba or Calasparra)

seasoning (Lionel's, recipe follows or use store-bought)

10 cups chicken stock (simmered, recipe follows or canned chicken stock*)

1 1/2 escargot (dozen, removed from shell)

chicken meat (from chicken used to make the stock)

1 1/2 lb. prawns (whole, shell-on and deveined)

1 1/2 lb. mussels (cleaned)

1 1/2 lb. clams (cleaned)

1 lb. scallops (baby)

1 lb. halibut (checks, only if fresh is available cut into 2-inch bite-size pieces)

1 whole Dungeness crabs (cleaned with legs broken off, add the fat from crab to paella if you like)

1 jar roasted red peppers (strips)

1 pkg. frozen peas

24 quail eggs (hard-boiled)

piri-piri sauce (to taste, optional)

4 lemon (quartered, for garnish, optional)

1 Tbsp. smoked paprika

1 Tbsp. black pepper (smoked)

1 Tbsp. unsweetened cocoa powder

1 tsp. sea salt (recommended: Hawaiian Alaea)

1/2 tsp. tumeric

3 lb. fryer chickens (split in 4 pieces)

1 gal. water

1 Tbsp. olive oil

3 sprigs rosemary

3 sprigs thyme

1 sweet onion (large, chopped)

4 pieces chicken bones

3 carrots (peeled and chopped)

1 stalk celery (chopped)

4 cloves garlic (smashed and peeled)

1/2 tsp. sea salt (recommended: Hawaiian Alaea)

1/2 tsp. black peppercorns (whole)

1/2 tsp. saffron threads

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Fire Pit Paella with Portuguese Sausage, Crab and Escargot

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