Grilled Seafood Paella

Name: Grilled Seafood Paella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 2 bay leaves; 1 small carrot, thinly sliced; 1 large chipotle chile in adobo; 59 milliliters dry sherry; 237 milliliters fresh corn kernels; 6 larges garlic cloves, chopped; 227 grams green beans, preferably flat Romano, cut into 1-inch lengths; 1 teaspoon kosher salt; 680 grams mussels, scrubbed and debearded; 2 Tbsps extra-virgin olive oil; 1 medium onion, thinly sliced; 1 small onion, finely chopped; 1 large poblano chile-stemmed, seeded and cut into 1/2-inch dice; 1 pinch Large of saffron threads; 6 servings Salt; 4 scallions, cut into 1-inch lengths; 6 servings Reserved shrimp shells (see below); 414 milliliters short-grain Spanish rice, such as Valencia or Bomba; 680 grams shrimp, shelled and deveined, shells reserved; 1 sprig Large handful of woody herb , such as rosemary or thyme; 4 thyme sprigs; 3 Tbsps tomato paste; 2 mediums tomatoes, chopped; 2 Tbsps vegetable oil; 2 liters water

Grilled Seafood Paellan is a gluten free, dairy free, and pescatarian main course. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains about 37g of protein, 13g of fat, and a total of 541 calories. This recipe serves 6. If you have salt, short-grain rice, chipotle chile in adobo, and a few other ingredients on hand, you can make it. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of European cuisine. The Fourth Of July will be even more special with this recipe.

Instructions

MAKE THE BROTH: In a large saucepan, heat the oil.

Ingredients you will need

Broth

Cooking Oil

Equipment you will use

Sauce Pan

Add the shrimp shells and cook over moderate heat, stirring, until browned, about 5 minutes.

Ingredients you will need

Pasta Shells

Shrimp

Add the onion and carrot and cook, stirring, until the onion begins to brown, 5 minutes longer. Stir in the tomato paste and cook for 2 minutes, stirring.

Ingredients you will need

Tomato Paste

Carrot

Onion

Add the sherry and boil for 1 minute, then add the water and return to a boil. Stir in the garlic, thyme, bay leaves, chipotle and saffron and simmer over low heat for 25 minutes.

Ingredients you will need

Bay Leaves

Chipotle Chiles

Saffron

Garlic

Sherry

Thyme

Water

Strain the broth into a saucepan, pressing hard on the solids; you should have 6 cups. Season with salt. Cover and keep warm over low heat.

Ingredients you will need

Broth

Salt

Equipment you will use

Sauce Pan

MAKE THE PAELLA: Light a grill. If using charcoal, build a large fire that will last at least 30 minutes. Start more coals in a chimney starter to feed the fire. If using a gas grill, set the center burner on high heat and the side or front and back burners on low.

Equipment you will use

Grill

Place a 14- to 16-inch paella pan or a 14-inch stainless steel roasting pan over a medium-hot fire.

Equipment you will use

Roasting Pan

Add the olive oil and heat until sizzling.

Ingredients you will need

Olive Oil

Add the scallions, onion and poblano. If using charcoal, move the pan over to the cooler side of the grill; if using gas, reduce the heat to low. Cook, stirring with a large wooden paddle or spoon, until the vegetables soften, about 5 minutes.

Ingredients you will need

Vegetable

Green Onions

Poblano Pepper

Cooler

Onion

Equipment you will use

Grill

Frying Pan

Add the rice and cook, stirring, for 2 minutes. Stir in the tomatoes, corn, green beans and salt.

Ingredients you will need

Green Beans

Tomato

Corn

Rice

Salt

Add the hot broth to the rice; shake the pan to distribute the rice evenly. Move the pan to the hotter part of a charcoal grill or increase the heat to moderately low on a gas grill. If using charcoal, scatter the herbs over the coals. If using a gas grill, place the herbs in the smoker box or scatter over the heat bars. Cover the grill and let the paella cook, shaking the pan once or twice, until the broth has been absorbed and the rice is almost tender, about 20 minutes. The rice should cook at a steady simmer; add hot coals to the fire if it starts to fade.

Ingredients you will need

Broth

Herbs

Shake

Rice

Equipment you will use

Grill

Frying Pan

Scatter the shrimp over the rice and nestle the mussels in the paella, hinge side down. Cover the grill; cook until the shrimp are pink and the mussels open, about 5 minutes. Discard any mussels that do not open. Using a large wooden paddle or spoon, transfer the seafood paella to plates, scraping up the crusty rice from the bottom of the pan, and serve.

Ingredients you will need

Mussels

Shrimp

Rice

Equipment you will use

Grill

Frying Pan

Wine Recommendation: A Portuguese Vinho Verde is a refreshing match for the smoky chiles here. Look for a Nonvintage Quinta da Aveleda or the 2000 Grinalda.

Ingredients you will need

Chili Pepper