Best 4 Grilled Paella Mixta Paella With Seafood And Meat Recipes

GRILLED PAELLA

Steps:

• In a small bowl, mix the paprika and garlic powder. Season the chicken, shrimp and calamari with the mixture. Brush both sides of the meat and seafood with 3 tablespoons of the canola oil. Let marinate 1 hour refrigerated.
• Preheat a grill to medium-high heat.
• Season both sides of the meat and seafood generously with salt and pepper. Grill the chicken a few minutes per side to crisp the skin, then move to a cooler part of the grill to finish cooking, about 10 minutes. Remove and place on a baking sheet. Grill the shrimp 1 to 2 minutes per side, then remove to the baking sheet. Grill the calamari a few minutes per side. Slice the calamari into rings on a cutting board and transfer to the baking sheet. Grill the lemon halves cut-side down until grill-marked, 3 to 4 minutes; transfer to the baking sheet. Set aside.
• In a saucepan, combine the chicken stock and saffron threads. Bring to a simmer, whisking until the saffron dissolves. (This can be done on the grill as well, or on the stove inside and brought out to the grill area. The stock should be hot while you are making the paella.)
• Place an 18-inch paella pan (or large cast-iron skillet) over the hottest part of the grill. Heat the remaining 2 tablespoons canola oil, add the onions and saute until translucent. Add the garlic and cook 1 to 2 minutes, stirring constantly. Add the chorizo and cook, stirring with a wooden spoon, until the fat starts to render and it begins to brown, 4 to 5 minutes. Stir in the rice, coating it in the chorizo fat and toasting it, about 2 minutes. Using a ladle, begin to add the stock, stirring constantly. Cook, continuing to add the stock as it absorbs, until the rice is al dente, 15 to 20 minutes. Once the stock is absorbed, stir in the peas. Now, stop stirring to allow the "soccarrat" to form (this is the crispy bottom on the rice; it's not burnt!). Allow the bottom to crisp up for about 5 minutes.
• Arrange the chicken, seafood, lemon halves and peppers on top of the rice. Sprinkle the parsley and scallions over the top. Use a spoon or spatula to scrape up the crispy bottom of the rice and serve.

PAELLA MIXTA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.
• Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.
• Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don't cover the pan).
• Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they're standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.

PAELLA MIXTA

Steps:

• Make the paella on the stovetop in a large skillet or paella pan without a lid. In the pan, cook the chicken in 1/4 cup of olive oil until cooked through. Remove from pan and set aside.
• In the same pan using the chicken fat and 1/4 cup of olive oil, saute 1/2 onion until soft. Add 1 tablespoon garlic. Add the rice and stir until each grain is coated with oil. Add the saffron.
• Combine the clam juice with chicken stock in separate container to make cooking liquid. Add 3 cups of the cooking liquid to the rice and bring to a simmer. Cook for about 5 to 7 minutes. Add salt and pepper. Then add bell pepper and peas. Stir.
• Saute the other 1/2 of the onion until tender. Add 1 tablespoon of cumin, 1 tablespoon of cinnamon, 1 cup of diced tomatoes and 1 cup of the cooking liquid. Simmer for about 7 minutes. Add the diced cucumber and stir. Remove from the heat, puree in food processor. This will give you the paella sauce.
• Saute clams, mussels, shrimp, scallops and 1 teaspoon of garlic in separate pan with 2 tablespoons of oil for approximately 7 minutes (until the shrimp looks pink), add 1/2 paella sauce.
• Add the rice to seafood mixture and stir.
• Add sliced chorizo, the cooked chicken drummies and arrange clams on top. Add more liquid, if needed.

GRILLED PAELLA

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.