Grilled Seafood and Chorizo Paella

Name: Grilled Seafood and Chorizo Paella
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Spanish, European
Ingredients: 946 milliliters Spanish Valenciano or Arborio rice; 2 liters chicken broth, divided; 473 milliliters dry white wine; 1 leave Coarsely chopped flat parsley; 2 Tbsps minced garlic; 2 teaspoons kosher salt; 24 smalls littleneck clams, scrubbed; 24 mussels, scrubbed and “beards” pulled off; 7 Tbsps olive oil, divided; 1 medium onion, chopped; 5 teaspoons sweet smoked Spanish paprika (pimentón dulce); 1 each red and green bell pepper, seeds and ribs removed and peppers chopped; 1 teaspoon saffron threads; 340 grams peeled, deveined medium shrimp (32 per lb.), with tails left on; 567 grams Spanish chorizo*, cut into thin diagonal slices; 907 grams ripe tomatoes, cut in half; 12 servings Allioli

Grilled Seafood and Chorizo Paella might be a good recipe to expand your main course recipe box. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 26g of protein, 28g of fat, and a total of 638 calories. This recipe serves 12. It is a pretty expensive recipe for fans of European food. It is a good option if you're following a gluten free and dairy free diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of paprika, kosher salt, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Coarsely grate tomatoes into a bowl and discard skins. Put onion and bell peppers in another bowl. Measure garlic, paprika, and salt into a small bowl. Put rice in a bowl, seafood in another, and chorizo in a third.

Ingredients you will need

Bell Pepper

Tomato

Chorizo

Paprika

Seafood

Garlic

Onion

Rice

Salt

Equipment you will use

Bowl

Heat a grill to medium (350 to 450). Meanwhile, toast saffron in a large saucepan over medium heat on a stove, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Saffron

Toast

Equipment you will use

Sauce Pan

Grill

Stove

Add 6 cups broth and the wine, cover, and bring to a boil over high heat. In a small covered saucepan, bring remaining 3 cups broth to a boil. Carry all ingredients, a 17- to 18-in. paella pan, a long-handled wooden spoon, a slotted spoon, and oven mitts to the grill.

Ingredients you will need

Broth

Wine

Equipment you will use

Slotted Spoon

Wooden Spoon

Oven Mitt

Sauce Pan

Grill

Frying Pan

For charcoal, add 15 briquets to fire just before cooking and cook with lid off until step For gas, keep lid closed as you cook.

Heat paella pan on grill.

Equipment you will use

Grill

Frying Pan

Add 3 tbsp. oil, then chorizo, and brown the sausage, stirring, about 5 minutes. Using slotted spoon, transfer chorizo back to bowl.

Ingredients you will need

Chorizo

Sausage

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Saut onion and peppers in pan until onion is softened, about 5 minutes. Stir in tomatoes and cook, stirring often, until liquid evaporates and paste turns a shade darker, 10 to 12 minutes. Stir in remaining 1/4 cup oil and the garlic mixture; cook, stirring, 30 seconds. Stir in rice until evenly coated, then pat out level.

Ingredients you will need

Tomato

Peppers

Garlic

Onion

Rice

Cooking Oil

Equipment you will use

Frying Pan

Carefully pour hot saffron liquid over rice and scatter chorizo on top. Check to be sure grill and liquid in pan are level. If needed, reduce gas or airflow in vents on lid and at base of grill (for charcoal grill) to maintain a steady simmer. Cook 12 minutes.

Ingredients you will need

Chorizo

Saffron

Base

Rice

Equipment you will use

Grill

Frying Pan

Pour enough hot plain broth over paella so rice is just covered in liquid (you may not use it all). Arrange mussels around rim of pan, almost touching, pushing them into liquid. Arrange any remaining mussels, the clams, and then the shrimp over paella in liquid.

Ingredients you will need

Mussels

Shrimp

Broth

Clams

Rice

Equipment you will use

Frying Pan

Cover grill and cook paella until clams and mussels open (discard any that are unopened) and rice is al punto (al dente), another 6 to 10 minutes. Carefully remove paella from grill and set on a heatproof spot. Drape with paper towels and let stand about 5 minutes.

Ingredients you will need

Mussels

Clams

Rice

Equipment you will use

Paper Towels

Grill

Sprinkle with parsley and serve with Allioli.

Ingredients you will need

Parsley

*Find paella pans at kitchenware stores or online. Look for Spanish paprika, rice, and chorizo (not soft Mexican-style chorizo) in well-stocked grocery stores or online.

Ingredients you will need

Chorizo

Paprika

Rice