On the Coals Paella I Kasai Grills | Recipe by sousvidetools.com

Method

Tommy Banks brings a live-fire twist to a Spanish classic with this On the Coals paella. Cooked directly over glowing embers, the rice absorbs layers of smoke, depth, and richness while developing that coveted golden socarrat at the base. Fresh seasonal ingredients are folded through, each one touched by flame and chosen to showcase Tommy’s farm-driven, flavour-forward style. It’s rustic, theatrical, and unmistakably Kasai — paella reimagined through the artistry of open fire.

Method

Warm the chicken stock and infuse the saffron. Meanwhile, fry the chorizo in half the olive oil until crispy. Remove chorizo from the pan with a slotted spoon, leaving the oil in the pan. Add the rest of the oil to the pan and add the onion and garlic and cook till softened. Add peppers and paprika to the pan and cook for another 5-8 mins. Add white wine to the pan and reduce by 3/4. Add the rice, chicken and chorizo and stir through the mix. Add the stock and bring to the boil. Once boiling reduce to a simmer and cover for 10-15 minutes. Uncover and check the rice is cooked, if its not, cook on a low heat for slightly longer. Add lemon juice, parsley and season.

Steep saffron in boiling water and allow to cool. Add yolk, lemon juice, xanthan gum, saffron and water to the thermo and blend till lightly aerated. Slowly add the oil, increase the speed the to emulsify the oi so the mayonnaise becomes thicker (thick consistency is required). Add a little water to loosen if necessary. Season and check.

Once Paella is made, set to one side. Brush the prawns in oil and place on the BBQ. Cook until all turned red and are cooked through.

Place the prawns on top of the paella and pipe on the saffron emulsion, serve.