GRILLED PAELLA
Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier. It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill. But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience. The whole game is in the preparation, so that you're not muddling around with ingredients while the fire burns down. Read the recipe two or three times before you get started and, the first time you make the paella, make sure you have everything ready before even you light the fire. Your overall time will improve with practice. But the flavors will be sublime from the very first attempt.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.
- In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted - or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.
- Light a charcoal grill with about a large cereal box's worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.
- Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 32 grams, Carbohydrate 90 grams, Fat 51 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 15 grams, Sodium 1643 milligrams, Sugar 2 grams, TransFat 0 grams
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Haroon Tariq
[email protected]This paella is a great way to use up leftover chicken and seafood. It's also a very affordable dish to make.
Nomvuzo Kuse
[email protected]I'm not a big fan of seafood, but I loved this paella. The chicken and vegetables were cooked perfectly.
The Dream
[email protected]This paella is so easy to make and it's packed with flavor. I love the combination of seafood, chicken, and vegetables.
Casoumie Numa
[email protected]I've made this paella several times and it's always a hit. It's a great dish for a special occasion or a weeknight meal.
Abbie Hort
[email protected]This paella is a great way to impress your guests. It's a beautiful and delicious dish.
Asaam Alvi
[email protected]I love this paella recipe. It's so versatile and I can use whatever seafood and vegetables I have on hand.
Jazz Lal
[email protected]This is the best paella recipe I've ever tried. It's so easy to make and it always turns out perfect.
Shafat Chowdhury
[email protected]This paella is so flavorful and delicious. I will definitely be making it again.
Joseph Regan
[email protected]I made this paella for my family and they all loved it. It's a great dish for a weeknight meal.
Sandhya Chaudhary
[email protected]This paella is a great way to use up leftover chicken and seafood. It's also a very affordable dish to make.
frank kakande
[email protected]I'm not a big fan of seafood, but I loved this paella. The chicken and vegetables were cooked perfectly.
RS. BONDU JOY
[email protected]This paella is so easy to make and it's packed with flavor. I love the combination of seafood, chicken, and vegetables.
Muzmil Zafer
[email protected]I've made this paella several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
TaYcoon Garrett
[email protected]I made this paella for a special occasion and it was a huge success. Everyone loved it.
Sbusiso Sithole
[email protected]This is the best paella recipe I've ever tried. The rice was cooked perfectly and the seafood was succulent.
Tamasha Kasongo
[email protected]This was my first time making paella and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Mariah Huhan
[email protected]I'm not a huge fan of paella, but this recipe changed my mind. It was so flavorful and delicious. I'll definitely be making it again.
Raluca challenge
[email protected]This paella was a hit at my party! Everyone raved about it. The combination of seafood, chicken, and vegetables was perfect.
Alkali Ibrahim
[email protected]Fantastic recipe! The paella turned out amazing. The flavors were incredible and the seafood was cooked perfectly. I will definitely be making this again.