Ingredients: |
Ingredients: 2 Chicken Breasts chopped
1 Lb shrimp peeled and de-veined
2 Spanish Chorizo Sausages - Spicy, Sliced in thick pieces
1 teaspoon Tumeric
1 teaspoon Saffron
1 teaspoon dried Oregano
2 teaspoon of Pimenton
2 cups of Arborio Rice
3 cups of Chicken Stock
1 large onion chopped
Mixed Color Bell Pepper (Red, Green, Yellow or Orange), chop a half of each
8 cloves of garlic, chopped
Olive Oil
14 oz can of chopped tomatoes
Handful of Fresh Picked Parsley Leaves
Cup of Frozen Peas
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Directions: |
Directions:1. Put chicken broth, pimenton, tumeric, oregano and saffron in a small pot, stir, turn heat on and cover.
2. Pre-heat grill to medium heat. (I turn my Weber to high, then turn down running the outside burners on high)
3. I use 2 12-inch Paella pans which work great. You could use a big cast iron skillet, you need something wide and shallow that you can throw on the grill.
4. Put onion and garlic in generous portion of oil in your paella pan (or pans) and saute on low heat for about 5 minutes.
5. Add the chorizo and chicken and cook on low heat until the chicken is white.
6. Add peppers and cook another five minutes stirring.
7. Turn up heat high and add rice, stir constantly for 5 minutes, make sure it does not stick.
8. Add Shrimp and Peas, stir. Then cover with broth and tomatoes, stirring only once. (Very Important)
9. Place the pan or pans on the grill for 20 to 25 minutes with the grill top down. Do not stir.
10. Remove and serve with the fresh parsley. |
Personal
Notes: |
Personal
Notes: I first had Paella out of huge Pan at an outdoor party in Miami. I loved it. I have traveled to Barcelona for about 5 years and have only found one Paella that I like more than mine- Green Garlic Tuna Paella at La Gavina on the Water in Barcelona, it is to die for. My Paella is very good though. Paella is great, you can mix it up on the meat and seafood side. The Chorizo Sausage is the only required meat. I have thought about trying it with Swordfish, Scallops and other seafood. You can be adventurous.
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