1 teaspoon saffron threads
1½ cup white wine
2½ cups seafood or chicken stock
4 small chicken thighs, skin-on, bone-in
1 tablespoon sweet Spanish paprika
Extra virgin olive oil
1 cup chopped onion
1 large link chorizo, cut into 6-8 pieces
1 tablespoon finely chopped garlic
1 1/3 cups Arborio rice
1 cup cherry tomatoes
Seafood mixture (prawns, mussels, clams etc.)
3 small pieces of roasted peppers, cut into thin strips
1 cup frozen green peas, thawed
Set the EGG for direct cooking at 200ºC.
Soak saffron in wine and stock; reserve. Season both sides of chicken with salt, freshly ground pepper and paprika.
Heat dry Stir-fry and Paella Grill Pan for a minute on the cooking grid, then add olive oil to lightly cover the bottom of the pan. When the oil is hot, add the chicken and cook until golden brown on each side.
Stir onions into the pan around chicken and when just softened, add Chorizo.
When beginning to sizzle, add the garlic and cook 30-60 seconds, stirring to ensure it does not burn. Then stir in rice; heat two minutes without stirring, then pour saffron-wine-stock mixture into the pan.
With the dome closed, let the rice bubble and cook until just beginning to tenderize and some stock remains, but is not soupy, about 15 minutes. If soupy, continue cooking until reduced.
Tuck seafood mix and tomatoes into rice and cover and cook until just cooked through.
Add peppers and peas in the last minute of cooking time. Serve with lemon wedges.