I’m fortunate to have a local Spanish food shop in my neighborhood. The last time I was there, I saw these cool Paella pans on display and had to have one! Now paella is traditionally cooked over a wood fire and is made in a large quantity – to be shared at the table, with a group of people – forks in hand. I have made paella before in a frying pan however in a smaller quantity and on the stove-top but what better way to prepare it than on a BBQ while listening to great music, sipping Spanish wine and laughing with friends.
I don’t really follow a strict recipe but I know the basic ingredients – Spanish Bomba rice, paella seasoning, saffron, onions, garlic, green onion, chicken thighs, assorted shell-fish, chorizo sausage, tomatoes, green peas, chicken broth, white wine.
Place the paella pan on a heated BBQ (moderate heat is best). Coat the pan with olive oil and add the rice (for 6 people I used a 750 g bag of long grain). Sauté until the rice is toasted, then, add paella seasoning, chicken thighs, 3 chorizo sausages, (cut into bite-size pieces), a diced red pepper, garlic, one red onion, one tomato diced, and sliced green onion. Continue to stir (here is where your friends can lend a hand). Start adding the chicken stock in small batches and continue stirring until the broth has evaporated (I used a 900ml box of stock). Once all the stock is added and the rice is tender, add peas, season with saffron threads, salt and pepper. Next, add your shellfish – use whatever you like – shrimp, shell-on, lobster tails (meat removed and diced), scallops and mussels. Add small quantities of white wine or water until the seafood is cooked. Finish the dish with a sprinkling of chives and lemon wedges. Serve the Paella hot off the Q with your favorite Rioja !
© 2012 Ann Ivy Male