Grilled Seafood Paella
Serving Size / Yield
- 2 medium tomatoes
- 16 large shrimp, peeled and deveined
- 1 tsp. smoked Spanish paprika
- 1 tsp. pepper
- 1 lb. chicken, cut into 1 inch pieces
- 8 oz. Spanish chorizo, cut into 1/4 inch rounds
- 1-2 Tbs. oil
- 1 medium onion, diced
- 2 medium garlic cloves, chopped
- 1 large pinch saffron threads
- 2 C. paella rice
- 1 tsp. salt
- 4 C. chicken broth
- 16 mussels
- 2 Tbs. parsley, chopped
- 2 medium lemons, cut into 8 wedges
Core and halve the tomatoes, then grate them with large holed grater, stopping when you reach the skin. Throw away the skins. Set aside the 3/4 C. of tomato pulp and juice. Season the shrimp with 1/4 tsp. of salt, paprika, and pepper and refrigerate. In another bowl, season the chicken with salt and pepper and set aside.
Heat the grill to 450 degrees, or gas mark 8, and place the paella pan on the grill. Cover the pan and heat for about 2 minutes. Add the chorizo to the pan and cook, stirring occasionally until the sausage starts to brown, about 2-3 minutes. Remove the chorizo and set aside in a large bowl.
In the paella pan, there should be a layer of fat from the sausage. Add the chicken to the pan in a single layer and sear, stirring occasionally, for about 6 minutes. Transfer the chicken to the same bowl as the sausage and set aside.
Add onion to the pan and season with salt and pepper, close the grill and cook for about 5 minutes, or until the onions are soft. Add the garlic and the remaining 3/4 tsp. of paprika and saffron. Stir to combine and cook for about 30 seconds, or until fragrant. Add the tomato pulp and juice and cook for about 3 minutes, or until the mixture has darkened slightly. Scrape any browned bits from the bottom. Add the rice and salt and stir into the tomato mixture in the pan. Add the broth and stir to combine. Put the chorizo and chicken over the rice, including any juices from the bowl. Do not stir the rice from this point on.
Close the grill and bring the mix to a simmer until the rice grains have swelled and most of the liquid has been absorbed and the rice starts to make a crackling sound. This should take about 12 minutes.
Arrange the shrimp and the mussels close together on the rice. The mussels should be hinge side down. Close the grill and cook until the mussels have opened and the shrimp are cooked through, but the rice is still al dente. This should take about 10-12 minutes.
Remove the pan from the grill and cover with foil for 5 minutes. Before serving, remove any unopened shellfish and sprinkle dish with parsley. Serve it with lemon wedges.