SilverSage
Resident Crone
About once a year I have a Paella Party, by request of my friends. This year we did it on the grill, the traditional way, and I promised a tutorial on how to do it. So here goes.
Paella
Made the traditional way – over the grill. You'll think you're in Valencia!
This recipe is for a very large pan (18 inches). It will serve about 16 people with bread and a salad on the side. I’ve listed what I used this time, but lobster, calamari, scallops, fresh fish and even rabbit are all great ingredients in paella. There are no rules – just add whatever you like.
This is not a quick and easy dish. The cooking will take 2-3 hours, and becomes the center of the party. Bring the pitchers of beer and sangria outside and have the party around the grill.
Ingredients
2 lb large shrimp[/FONT]
2 tsp salt, divided[/FONT]
½ tsp pepper [/FONT]
¼ cup olive oil, divided[/FONT]
16 cloves garlic[/FONT]
2 lb skinless boneless chicken thighs[/FONT]
2 bell peppers, mixture of red, orange, yellow & green[/FONT]
1 lb chorizo, hard Spanish chorizo, not the soft Mexican chorizo[/FONT]
2 cup onion[/FONT]
2 lb tomatoes [/FONT]
4 cups Valencia rice (2 14 oz bags) [/FONT]
6 ½ cup chicken stock[/FONT]
1 cup dry white wine[/FONT]
1 tsp saffron threads, crumbled[/FONT]
2 bay leaf[/FONT]
2 dozen mussels[/FONT]
2 dozen clams[/FONT]
1 cup frozen peas[/FONT]
¼ cup parsley [/FONT]
2 lemons [/FONT]
[FONT="]Procedure[/FONT]
[FONT="]Mise en Place[/FONT][FONT="] - You really can’t do this ‘on the fly’. You have to have all your ingredients prepared ahead and ready.[/FONT]
[FONT="]1. Mince garlic.[/FONT]
[FONT="]2. Peel and devein shrimp. Toss with 2 tablespoons oil, 2 teaspoons garlic, ½ teaspoon each salt & pepper. Cover and refrigerate until needed.[/FONT]
[FONT="]3. Cut chicken thighs in half. Season with salt & pepper. Set aside.[/FONT]
[FONT="]4. Seed and slice red pepper pole to pole in 1/3 inch strips.[/FONT]
[FONT="]5. Cut chorizo into ½ inch slices on the bias.[/FONT]
[FONT="]6. Chop onion fine.[/FONT]
[FONT="]7. Chop tomatoes into ¼ inch dice.[/FONT]
[FONT="]8. Scrub and de-beard mussels. Return to refrigerator until needed.[/FONT]
[FONT="]9. Rough chop parsley.[/FONT]
[FONT="]10. Cut each lemon into 8 wedges. Pick out seeds and trim ends.[/FONT]
Paella
Made the traditional way – over the grill. You'll think you're in Valencia!
This recipe is for a very large pan (18 inches). It will serve about 16 people with bread and a salad on the side. I’ve listed what I used this time, but lobster, calamari, scallops, fresh fish and even rabbit are all great ingredients in paella. There are no rules – just add whatever you like.
This is not a quick and easy dish. The cooking will take 2-3 hours, and becomes the center of the party. Bring the pitchers of beer and sangria outside and have the party around the grill.
Ingredients
2 lb large shrimp[/FONT]
2 tsp salt, divided[/FONT]
½ tsp pepper [/FONT]
¼ cup olive oil, divided[/FONT]
16 cloves garlic[/FONT]
2 lb skinless boneless chicken thighs[/FONT]
2 bell peppers, mixture of red, orange, yellow & green[/FONT]
1 lb chorizo, hard Spanish chorizo, not the soft Mexican chorizo[/FONT]
2 cup onion[/FONT]
2 lb tomatoes [/FONT]
4 cups Valencia rice (2 14 oz bags) [/FONT]
6 ½ cup chicken stock[/FONT]
1 cup dry white wine[/FONT]
1 tsp saffron threads, crumbled[/FONT]
2 bay leaf[/FONT]
2 dozen mussels[/FONT]
2 dozen clams[/FONT]
1 cup frozen peas[/FONT]
¼ cup parsley [/FONT]
2 lemons [/FONT]
[FONT="]Procedure[/FONT]
[FONT="]Mise en Place[/FONT][FONT="] - You really can’t do this ‘on the fly’. You have to have all your ingredients prepared ahead and ready.[/FONT]
[FONT="]1. Mince garlic.[/FONT]
[FONT="]2. Peel and devein shrimp. Toss with 2 tablespoons oil, 2 teaspoons garlic, ½ teaspoon each salt & pepper. Cover and refrigerate until needed.[/FONT]
[FONT="]3. Cut chicken thighs in half. Season with salt & pepper. Set aside.[/FONT]
[FONT="]4. Seed and slice red pepper pole to pole in 1/3 inch strips.[/FONT]
[FONT="]5. Cut chorizo into ½ inch slices on the bias.[/FONT]
[FONT="]6. Chop onion fine.[/FONT]
[FONT="]7. Chop tomatoes into ¼ inch dice.[/FONT]
[FONT="]8. Scrub and de-beard mussels. Return to refrigerator until needed.[/FONT]
[FONT="]9. Rough chop parsley.[/FONT]
[FONT="]10. Cut each lemon into 8 wedges. Pick out seeds and trim ends.[/FONT]
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