I have done it!!! I made Paella on the grill this weekend and I have to tell you I am overwhelmed with emotion. This was one of those dishes that I have always wanted to learn how to cook on my own and on the grill and I DID IT!!! The flavors came together so beautifully and not muddled, just right.
Ok let me digress to give you some backstory. When we were in culinary school we made this dish and I tried to make it since then but failed terribly. The rice wasn’t cooked and hard in some spots, mushy in other spots and burnt. This happened a couple of years ago and I haven’t tried to make it since. But then I saw a Paella pan in Target one day and said you know I need to try again. That was 4 years ago and I am just now trying it again. So I needed all that time to regroup and it was a success. I really had anxiety before, during and then right before the kids and I tasted it but then nirvana, when I heard my youngest daughter (who is 21) say ‘Ma this is legit, please fix me a bowl right now!’ Done! I have dropped the wooden spoon. This has been conquered…NEEXXXXXTTTT?! 😀
Paella with Chicken, Shrimp and Mussels
3 Cups Jasmine Rice
8 Chicken Thighs, Skin on
1 lb Shrimp, Peeled and deveined
1/2 lb Mussels, cleaned and beard removed (optional)
1/2 lb Mexican Chorizo, ground or links chopped into small diced pieces
1 Red Bell Pepper, chopped small
1 Onion, chopped small
2 Garlic cloves, chopped small
1 Cup Green Peas, thawed
1 Tbsp and 2 tsp Sofrito (get recipe from our blog)
1 Tbsp Tomato paste
3 Cups Chicken Stock
Pinch of Saffron Threads
4 Scallions, chopped (garnish)
2 Tbsp Cilantro, chopped (garnish)
2 tsp Smoked Paprika
1 tsp Ground Cumin
1 tsp Ground Turmeric
1/2 tsp Cayenne Pepper
1 tsp salt and pepper
Mix all together.
Preheat grill to medium heat (no more than 300°F).
1. Season chicken with a little salt and pepper and set aside.
2. Season shrimp with 2 tsp of the sofrito in a bowl, stir to coat and set aside.
3. Cut the onions and pepper and chop the garlic (leave garlic to one side but you can put your peppers and onions together.
4. Pour the stock in a pot and simmer with the saffron threads on low to infuse until ready to use.
5. Now put your paella pan on the grill and add about 2 tablespoons of olive and when it is hot add your chicken skin side down to brown and crisp the skin for about 7 to 10 minutes. Then turn over and cook through on the other side same amount of time. When done remove from the pan.
6. Add your chorizo to the pan and cook to a crumble consistency (like ground beef, if using link chorizo just cook for about 6 minutes until warmed through). Remove from the pan with a slotted spoon to paper lined plate to drain.
7. Add your onions and peppers to the pan and saute (it will be red from the chorizo oil left in the pan, this is all coloring and flavor) for about 2 minutes until soft. Add in your garlic, tomato paste, sofrito and seasoning blend and stir to incorporate.
8. Then add your rice and chorizo stir all together for 1 minute. Pour in your saffron infused stock and stir, bring to a quick boil then turn grill down to low. Place your chicken skin side up to pan, cover completely and tightly with foil or a top if you have one and close grill and cook for about 25 minutes.
9. After 25 minutes, remove foil and check to see if the rice needs more moisture (if so add about 1/2 cup more stock or water) if rice is about done, add your shrimp all over (wherever there is space), your mussels and sprinkle in your peas. Cover again and cook for another 5 to 10 minutes.
10. When done, remove from the grill and garnish with your chopped cilantro and scallions by sprinkling all over and serve family style where everyone can serve themselves!
NOTE: The traditional rice to use is a short grain rice like Arborio rice but I have not cooked with that one often. So I used the Jasmine rice and cooked it like I was making a spanish rice and peas dish like Arroz con Grandules. Same principles apply.
Food Love, StephanieShare This: