Grilled Paella Recipe

Grilled Paella Recipe

Recipe by Paggi Pazzo

Grilled Paella Recipe
Published: September 7, 2011

Prep time: 30 min
Cook time: 30 min
Total time: 1 hour
Yield: 10 servings
Calories per serving: 712
Fat per serving: 26g

Ingredients

• 3 tablespoons olive oil
• pinch each salt and pepper
• 1 vidalia onion
• 3 garlic cloves
• 1/3 of a cup flat leaf parsley
• 1/2 teaspoon saffron
• 1 red pepper
• 1 tomato
• 1/3 of a cup green peas
• 2 chicken breasts
• 4 chicken legs
• 3 Spanish chorizo
• 14 mussels
• 10 littleneck clams
• 24 small shrimp
• 3 cups Arborio or Arroz a la Valenciana (rice)
• 3/4 cup Marques de Caceres Rioja Blanco (white wine)
• 6 cups chicken stock

Cooking Directions

1. Prepare grill with hard lump charcoal wood within a fire starter and use 2 pieces of oak and/or hickory.
2. Chop garlic, onions, red pepper, parsley, and tomato finely.
3. De-vein and skin shrimp and wash all clams prior to cooking.
4. If using frozen green peas, be sure to thaw prior to cooking.
5. Season chicken with salt and pepper and cut chicken breasts both across and sideways to create 4 halves.
6. Add saffron to small cup of hot water
7. Place large skillet or paella pan over the fire when lump-charcoal wood has turned a nice grey and dumped into the charcoal bottom pan (make sure to have a safe zone on the grill to move meats, seafood, and cooking pan if fire becomes too hot).
8. Add olive oil to pan and allow to simmer
9. Add garlic, onion, and peppers to pan.
10. Add parsley and tomato once the garlic, onions, and peppers begin to carmolize for about 5 minutes.
11. On the other side of the grill, begin to cook the chicken and chorizo over high heat, searing the outside for 3-4 minutes on each side. Once ready, remove from grill and cut chorizo into 1/3 inch pieces.
12. Begin to add arborio or arroz a la Valenciana for 2 minutes to saute.
13. Add Marques de Caceres Rioja Blanco and stir, until dish begins to boil.
14. Add saffron and chicken stock, until dish begins to boil (10-12 minutes).
15. On other side of grill, begin to cook shrimp, clams, and mussels. Only allow clams and mussels to open slightly before taking off grill.
16. Add chicken and chorizo to pan.
17. Add all seafood to pan and stir (add more chicken stock or water if dish begins to become dry and/or move pan to a safe zone on your grill) for 3 minutes.
18. Add green peas and salt and pepper.
19. Ready to serve!