Photo: Grilled Paella Mixta Recipe
Ingredients
- 1/2 cup olive oil, divided
- 16 chicken thighs
- 3 tablespoons Essence, recipe follows
- 2 1/2 teaspoons salt, divided
- 2 pounds chorizo sausage, diced into 1/4 half moons
- 1 medium onion, chopped
- 2 cups small diced red bell peppers
- 2 cups small diced green bell peppers
- 4 tablespoons minced garlic
- 2 teaspoons saffron threads
- 2 quarts chicken stock
- 4 cups medium-grain rice
- 2 pounds jumbo shrimp (shell on, backs split)
- 1 pound mussels
- 10 ounces or 2 1/3 cups frozen green peas, thawed
Directions
Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive oil. Season the chicken with 2 tablespoons of Essence and 2 teaspoons of salt. Once the oil is hot sear the chicken in the pan until well caramelized, about 4 minutes per side. Remove the chicken from the pan and set aside. Add the rest of the olive oil with the chorizo to the pan and sear, stirring occasionally, until well caramelized, about 7 minutes. Add the onions, red and green bell peppers to the pan and sweat until softened, about 5 minutes. Add the garlic and saffron to the pan and return the chicken to the pan as well. Pour the stock in the pan and bring to a boil. Reduce the heat to medium and cook the chicken for 10 minutes. Add the rice to the pan and carefully stir to incorporate. Continue to cook the rice for 15 minutes. Season the shrimp with the remaining Essence and 1/2 teaspoon of salt and add to the pan with the mussels tucking them under the rice. Continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes. Add the peas, turn the heat to low and continue to cook the paella until a crust begins to form on the bottom of the pan, about 5 to 7 minutes more. Serve while hot.
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By nbroadhurst_7506098
Laurel, MD
on December 26, 2011
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Remove the skin from the chicken. There was to much broth, saffron is extremely expensive and you will never use it for anything else
By vsvitali
Chicago, IL
on September 11, 2011
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Very tasty and everyone loved it BUT a couple of things:
- this recipe makes way too much for a standard Paella pan (16-18 in.. You'll need to reduce the quantities or get a much bigger pan. I only used 10 chicken thighs and it was still too crowded.
- we made this for visiting relatives and local family (9 total and there was almost half left over. People even had seconds but still ... Be advised.
- I'd keep the browned chicken out longer and cook the rice in the broth thoroughly before adding it back in. There wasn't enough room to cook the rice with it in there.
- I'd steep the saffron in the chicken broth before adding it to the pan next time. I've done this for other Paella recipes and seems to let the saffron blossom more and make it easier to mix it throughout.
- we added slices of corn on the cob (how we had it in Spain with the other veggies.
Don't get me wrong. This dish was delicious and I will definitely make it again!
By jcbreaks
on July 10, 2011
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OMG! This is amazing. I have made paella in the oven before but never on the grill. I'll only make it on the grill from now on. The rice, chicken, seafood was all perfectly cooked. It looked beautiful too. I got rave reviews from my family. The only warning is that it makes a lot! More leftovers!
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