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Categories:
tomatoes shrimp paprika freshly ground black pepper chicken Spanish chorizo rounds olive oil yellow onion garlic saffron threads paella rice kosher salt lowsodium chicken broth mussels fresh Italian parsley lemons
Viewed: 2 - Published at: 6 years agoIngredients
- 2 medium, ripe tomatoes (about 12 ounces)
- 16 large shrimp (about 12 ounces), peeled and deveined
- 1 teaspoon smoked Spanish paprika (pimenton dulce)
- Freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, cut into 1inch
- pieces
- 8 ounces Spanish chorizo, cut into 1/4inchthick
- rounds
- 1 to 2 tablespoons olive oil, as needed
- 1 medium yellow onion, small dice
- 2 medium garlic cloves, finely chopped
- 1 large pinch saffron threads
- 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia
- 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
- 4 cups (1 quart) lowsodium
- chicken broth
- 16 mussels, Manila clams, or a combination, scrubbed
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
- 2 medium lemons, cut into 8 wedges each, for serving
Method
- 1. Core and halve the tomatoes. Discard the skins. Y; set aside.
- 2. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, salt pepper.
- Toss to combine and refrigerate.
- 3. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
- 4. Heat an outdoor grill to high (about 450°F to 550°F). Place a 15inch
- paella pan on the grill, cover, and
- heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally,
- until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. transfer the chorizo to a large bowl; set aside.
- 5. There should be a thin layer of rendered fat in the pan. If there's not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. transfer the chicken to the bowl with the chorizo; set aside.
- 6. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally,until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a
- cooler part of a charcoal grill so that the onions don't burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
- 7. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, 3 minutes. Add the rice and measured salt and stir
- 8.Add the broth and stir to combine. Arrange the rice mixture in an even layer.
- Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved
- chorizo and chicken over the rice, (Do not stir the rice from this point on.)
- 9. Close the grill and bring the mixture to a lively simmer. Continue to simmer, add shrimp & shellfish hinge down
- 10.sprinkle with parsley & lemon wedges
