Paella

Spanish Paella. I'm not sure what to say about paella other than it's one of the most awesome dishes to prepare on the grill, providing you have a grill (charcoal is preferable) and a paella pan that will withstand the heat. 

There are many variations of paella. Some are made with chorizo; some are not. Honestly, it all boils down to preference. I'm offering my preferred way of making paella. A basic paella recipe is made with a short grain rice (like arborio or bomba*), chicken, seafood, and saffron. You need saffron or else it won't be paella. Check out the Spice House and Penzey's Spices for saffron. 

Then you need a large shallow pan. There are several places to buy paella pans -- all cooking stores will carry a few different brands that vary in price. If you are going to grill your paella, look for a pan that will withstand the high temperature of the grill -- like something made with cast iron or anodized steel. I used Mauviel 14-inch paella pan. 

Paella is a great dish made for a large crowd. If you like to entertain friends and family, always have an arsenal of great dishes you can make easily and that are sure to please. Add this recipe to your stack of dinner party recipes. 

*Bomba rice is a short grain rice that the Spanish typically use in their paella. Arborio rice is a short grain rice from Italy that is easier to find in most grocery stores. 

Paella
Serves 6-8

• 1 whole chicken cut into 8 pieces (OR buy a chicken already cut into pieces OR use chicken thighs)
  
• 2 tablespoons paprika
  
• 1-2 teaspoons Kosher salt
  
• 1 teaspoon black pepper
  
• 4-6 cups chicken stock
  
• 1 pinch saffron
  
• 1/4 cup olive oil
  
• 1 red onion, diced
  
• 4 cloves garlic, minced
  
• 1/4 cup parsley, finely chopped
  
• 8 oz Spanish chorizo (or andouille sausage; do not use Mexican chorizo) 
  
• 3 cups arborio rice (or 2 1/2 cups bomba rice)
  
• 1/2 cup dry white wine
  
• 1 15-oz can diced tomatoes (or whole tomatoes crushed by hand)
  
• 1 pound shrimp, peeled and deveined
  
• 12 littleneck clams OR mussels
  
• Other seafood ideas: lobster tails or scallops
  
• 1/2 cup frozen peas
  
• lemon wedges for garnish 

Season the chicken with the paprika, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Refrigerate for at least 1 hour or up 1 day. 

Preheat the grill. (This recipe can be made inside on the stove -- use medium to medium high heat.)

Heat the stock in a small saucepan with the saffron. The saffron will infuse the stock. Keep warm. Heat the olive oil in the paella pan on the grill. Brown the chicken on all sides in the hot oil. Remove from the pan. Continue to cook the chicken on the grill as you sauté the vegetables. Add the onions, garlic, and parsley. Sauté until soft, about 3-5 minutes; season lightly with salt and pepper. Add the chorizo sausage; sauté for another 3-5 minutes. Add the rice; stir to coat with the oil and vegetables. Add the white wine and tomatoes; cook until mixture reduces, about 5 minutes. Add 4 cups of stock. Bring to a boil. Add the chicken to the pan. Cook until the rice and chicken are cooked through; about 20-25 minutes. Season with salt and pepper. Add the seafood; cook until clams/mussels open and the shrimp turns pink; about 5-10 minutes. Add the peas at the last minute. Serve with bread and wine. 

Now it's time to feast. 

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