My friend’s mom is visiting from Portugal. They came over for dinner last night, so I thought I’d make something special. So I made paella. Of course you can add anything you like. It does take a couple hours to make so make sure you give yourself some time. I like to cut everything up ahead of time so that I can just throw it all on the grill.
This was a TON of food for four people, but I figured it’d be good for them to take home left overs. Next time, I’ll add less peas. 😉
- 4 chicken wings
- 2 links of chorizo (or any type of sausage you like)
- 12 shrimp; peeled and deveined
- 1/2 pound of calamari, cut in rings
- 1 pound steamers
- 1 pound mussels
- 1 large onion; chopped
- 2 bell peppers; chopped (I used one yellow and one orange in this recipe)
- 1 bulb of garlic; minced
- 3 cups bomba or calasparra rice (arborio rice will work too)
- 8 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp saffron
- 1 bag frozen peas
- lemons (optional)
- olive oil
1. Soak your mussels and steamers in cold water and corn meal. Let them sit at least an hour. This helps get rid of the sand.
2. Soak the saffron in some chicken broth.
3. Chop up your onions and peppers, mince your garlic.
4. Cut up your chorizo into 1 inch slices.
5. Fire up your charcoal grill. It has to be good and hot. Make sure you keep hot coals ready because you’ll have to add more. I have a Weber charcoal starter that I love. It works great and you don’t have to use lighter fluid.
6. Put your paella pan on the grill, add olive oil and start cooking up your chicken. Make sure it’s cooked through and nice and golden brown. About 20 minutes.
7. After 15 minutes, add you onion and peppers. Cook those until the onions are clear.
8. Now add the minced garlic and chorizo. Cook for another 5 minutes.
9. Add your saffron and paprika with one cup of chicken broth. Stir until it’s all mixed together.
10. Now add the rest of the broth.
11. Add your rice – in the shape of an X.
12. The most important thing now is to let it cook without stirring. Leave it sit there. You’ll see the rice start to absorb the liquid. If you need to, add more broth. It shouldn’t be soupy or mushy. It’ll take a good half our or more for the rice to cook. I taste test for consistency. The best part is the crunchy rice on the bottom. It’s called socarrat and it’s a delicacy in Spain. When the rice is almost done, it’s time to add the fish.
13. Put your mussels, steamers, shrimp and calamari on top of the rice. Again, don’t stir anything.
14. Sprinkle the peas evenly.
15. This is when I put the lid on the grill, so that the seafood can cook – about 10 minutes.
16. Take the pan off the grill, place it on a wooden board or trivet right in the center of the table. Cover it with foil and let it rest 10 minutes.
17. Take the foil off, add your lemon wedges and there you have it. Yummy paella. Enjoy.