Paella on the Grill

Name: Paella on the Grill
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Spanish, European
Ingredients: 56 milliliters canola oil; 653 grams chicken, cut into 8 pieces; 2 liters chicken stock; 136 grams clams, scrubbed; 60 grams chopped fresh flat-leaf parsley; 6 cloves garlic, finely chopped; 10 servings Kosher salt and freshly ground black pepper; 4 lemons, halved; 508 grams lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise; 463 grams mussels, de-bearded and scrubbed; 1 large Spanish onion, finely chopped; 145 grams frozen peas, thawed; 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers); 1 large pinch saffron; 15 sea scallops, patted dry; 800 grams short grain paella rice; 18 colossal shrimp, tails on, peeled and deveined; 454 grams Spanish chorizo (a cross between hard and soft), thinly sliced

If you have roughly 2 hours and 10 minutes to spend in the kitchen, Paellan on the Grill might be a tremendous gluten free and dairy free recipe to try. This recipe makes 10 servings with 845 calories, 53g of protein, and 31g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. A mixture of saffron, chicken, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. If you like this recipe, take a look at these similar recipes: Paellan on the Grill, Paellan on the Grill, and Frying Pan Paella Mixta (Paella with Seafood and Meat).

Instructions

Watch how to make this recipe.

Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash.

Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill.

Equipment you will use

Grill

Let heat for at least 30 minutes before cooking.

Brush the chicken with some of the canola oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Canola Oil

Chicken

Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on. Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings.

Ingredients you will need

Chicken

Cooler

Chicken Wings

Equipment you will use

Grill

Remove to a sheet pan.

Equipment you will use

Frying Pan

Cut the breasts into 3 or 4 pieces.

Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner.

Ingredients you will need

Chicken Stock

Saffron

Equipment you will use

Sauce Pan

Grill

Add the clams, cover and cook until the clams open, 8 to 10 minutes.

Ingredients you will need

Clams

Remove the clams to a bowl.

Ingredients you will need

Clams

Equipment you will use

Bowl

Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes.

Ingredients you will need

Mussels

Broth

Transfer to a bowl. Discard any shellfish that don't open.

Ingredients you will need

Shellfish

Equipment you will use

Bowl

Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes.

Ingredients you will need

Salt And Pepper

Lobster

Scallops

Lemon

Shrimp

Cooking Oil

Equipment you will use

Grill

Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds.

Ingredients you will need

Scallops

Pasta Shells

Lemon

Equipment you will use

Grill

Remove all ingredients to sheet pans.

Heat 3 tablespoons canola oil in a large paella pan over direct heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the onions and cook until soft.

Ingredients you will need

Onion

Add the garlic and cook for 1 minute.

Ingredients you will need

Garlic

Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.

Ingredients you will need

Chorizo

Add the rice and cook, stirring constantly, for a few minutes. Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.

Ingredients you will need

Stock

Rice

Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom, and serve.

Ingredients you will need

Piquillo Pepper

Chicken

Lobster

Mussels

Parsley

Scallops

Shrimp

Clams

Juice

Lemon

Peas

Rice

Equipment

Ingredients

Servings:

56milliliters

canola oil 653grams

chicken, cut into 8 pieces 2liters

chicken stock 136grams

clams, scrubbed 60grams

chopped fresh flat-leaf parsley 6cloves

garlic, finely chopped 10servings

Kosher salt and freshly ground black pepper 4

lemons, halved 508grams

lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise 463grams

mussels, de-bearded and scrubbed 1large

Spanish onion, finely chopped 145grams

frozen peas, thawed 1jar

piquillo peppers, chopped or thinly sliced (6 or 8 peppers)1large pinch

saffron 15

sea scallops, patted dry 800grams

short grain paella rice 18

colossal shrimp, tails on, peeled and deveined 454grams

Spanish chorizo (a cross between hard and soft), thinly sliced

Recommended wine: Tempranillo, Grenache, Albarino

Paellan on the menu? Try pairing with Tempranillo, Grenache, and Albarino. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Steppe Cellars Tempranillo - Grenache - Mourvedre with a 5 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Steppe Cellars Tempranillo - Grenache - Mourvedre

Aromas of cassis, clove and black pepper licorice and toast. Medium bodied with lovely fruit intensity of bramble and dark cherry flavors. Long finish with flavors of chocolate and fresh coffee beans.