Grilled Paella. Read the recipe two or three times before you get started and, the first time you make the paella, make sure you have everything. Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. A classic Spanish rice dish, grilled paella has wow factor to spare.
Paella is one of our most Paella is all about community and enjoying eating together. The method for this grilled paella. Grilled paella with a crispy, crunchy, almost burnt crust on the bottom called socarrat. You can have Grilled Paella using 20 ingredients and 11 steps. Here is how you cook it.
Ingredients of Grilled Paella
- You need 6 Tbsp of olive oil.
- Prepare 1 lb of boneless skinless chicken thighs, halved.
- You need 1/2 lb of raw shrimp, shelled and deveined.
- Prepare 1 tsp of garlic powder.
- Prepare 1 tsp of smoked paprika.
- It’s 1 tsp of Chipotle powder.
- Prepare 1 lb of Spanish style chorizo.
- Prepare 1-2 lbs of mussels, scrubbed.
- It’s 1 of onion, diced.
- It’s 6 cloves of garlic, minced.
- You need 1 cup of roasted red peppers, chopped.
- You need 3 cups of arborio rice.
- It’s 4 cups of chicken stock.
- It’s 8 oz of clam juice.
- You need 1 Tbsp of seafood soup base (Penzeys).
- Prepare 2/3 cup of dry sherry.
- You need 3 Tbsp of tomato paste.
- Prepare 1 cup of frozen peas.
- Prepare 1 of lemon, wedged.
- It’s 2 sprigs of rosemary.
Great paella has a mix of seafood, chorizo and chicken. The meats' juices absorb into short grain rice along with a. Prepare a grill for medium heat. To cook this delicious seafood-and-chorizo paella, chef Pete Evans uses his grill as both a stovetop and an oven, simultaneously using direct and.
Grilled Paella step by step
- Combine the paprika and the chipotle. Half the seasoning between two small bowls. In one half portion, add the garlic powder, along with a tsp of salt. Use this garlic/pepper seasoning to season the chicken and shrimp. Scrub the muscles or clams, and discard any that are open (they're dead)..
- Prep everything before hand. Start a full chimney of charcoal..
- Evenly lay out your chimney of coals. Add 10-20 unlit briquettes on top of the lit coals. You'll need this extra fuel to keep the cook going. If you're roasting your own peppers, now is the time to blacken them on the grill..
- Grill your chicken only until it starts to show grill marks..
- Remove the chicken and roasted red peppers. The peppers steam and are peeled and roughly chopped. You can just use jarred roasted pepper if you want..
- Place a large roasting pan on the grill. Add the oil and heat until shimmering..
- Add the onions, minced garlic, and red peppers to the pan. Place the chorizo on the edges to sear. Remove them as soon as they brown..
- When the vegetables begin to stick to the bottom add the remaining half portion of paprika/chipotle. Stir to combine..
- Add the rice and stir to coat. If needed add a little more oil. Continue to cook until the rice begins to toast..
- Add the stock all at once. Follow by placing the chicken around the edges of the pan. Followed by the sausages moving to the center. Place the shrimp in the middle in a layer. Wedge the lemons into the broth and place the rosemary into the broth. (I added the mussels here, but they should be added later). Cover and cook with all vents fully open for 20 min. I had a few cherry tomatoes and threw them in too..
- After 20 min, wedge the mussels (or clams) into the rice. Sprinkle with frozen peas, and cook another 20 min. The mussels should open and release their juices. Adding them later will ensure they're not overcooked. Serve in big bowls..
Be the first to rate & review! Grilled Paella. this link is to an external site that may or may not meet accessibility guidelines. Few dishes are as dramatic as an enormous paella, rich with saffron-scented rice and a variety of shellfish. Take this Grilled Paella for instance. The entire dish is made on the BBQ.