Charlotte and Wayne's Paella and Spatchcock Chicken

Ruby, Wayne, Charlotte, Kyle, Jade and Rose

Our friend "Wayne from Spain" loves his new Broil King Keg.  In addition to owning and operating The Barbeque Shop, he and his wife Charlotte having been creating some fabulous meals on the Keg and their Broil King barbecue for their beautiful family.  They were kind enough to send us these recipes.

Paella

4-6 people

3 chicken breasts, cut into chunks
2 Chorizo sausages, sliced
2 onions, sliced
1 red pepper, sliced
1 handful green beans, trimmed
1 can white beans, rinsed and drained
3 cloves garlic, minced

1 teaspoon paprika plus more to season the chicken

2 pinches saffron

1 ¼ cups rice

4 cups chicken or vegetable stock

1/2 lb mussels

1/2 lb shrimp

Lemon wedges

Prepare the Keg.
Once the charcoal is ready for cooking, turn the diffuser support upside down and place an all metal paella pan upon it. Add olive oil.

Rub the chicken pieces in paprika. Add to the pan, cook until brown, then add Chorizo and cook for 5-10 minutes.
Remove chorizo and set aside until later. Add onions, pepper and beans to the pan filled with juices and saute gently.
Add the garlic, teaspoon of paprika seasoning, 2 pinches of saffron and rice. Mix well.
Add back the  chicken, chorizo and stock (vegetable or chicken). You may need to add more water later on as the rice begins to cook. Simmer for 20 minutes. Add mussels and shrimp. Cover with aluminum foil, so the rice steams for 10 minutes. Add lemon wedges and serve.

Spatchcock Chicken with Roasted Vegetables

2 lemons, quartered

1 medium sized chicken

2 onions

8 medium carrots

Bunch of green beans

Paprika

For the Marinade:

½ cup tomato ketchup

1 tablespoon honey

1 teaspoon soy sauce

1 clove garlic

1 teaspoon mustard

For the Sauce:

¼ cup unsalted butter

1 tablespoon red wine

½ teaspoon salt

Splash lemon juice

Pinch pepper

1 teaspoon mixed herbs

1 teaspoon English mustard

Prepare the Keg.

Fill the diffuser with water and add lemons.

Cut chicken in half and rub in paprika.

Place chicken in foil tray.

Slice onions and place in top of the chicken.

Pour over marinade.

Place onto the keg grill and close lid.

Cook for approximately 3 hours.

Blanch carrots and green beans until tender-crisp.

Drain and rinse under cold water 10 seconds to refresh.

Melt the butter mix in a saucepan, and add the rest of the sauce ingredients.

Lay the carrots and beans on a grill topper, and brush with half the butter mixture.

Grill the vegetables over direct high heat on a preheated barbecue with the lid open until lightly browned for 3 -5 minutes, turning occasionally.

Transfer the vegetables to a platter and baste with the remaining butter mixture.

Serve hot.