GRILLED PAELLA MIXTA (PAELLA WITH SEAFOOD AND MEAT) RECIPE
Steps:
- 1. Core and halve the tomatoes. Discard the skins. Y; set aside. 2. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, salt pepper. Toss to combine and refrigerate. 3. Place the chicken in a medium bowl and season generously with salt and pepper; set aside. 4. Heat an outdoor grill to high (about 450°F to 550°F). Place a 15inch paella pan on the grill, cover, and heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. transfer the chorizo to a large bowl; set aside. 5. There should be a thin layer of rendered fat in the pan. If there's not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. transfer the chicken to the bowl with the chorizo; set aside. 6. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally,until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a cooler part of a charcoal grill so that the onions don't burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds. 7. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, 3 minutes. Add the rice and measured salt and stir 8.Add the broth and stir to combine. Arrange the rice mixture in an even layer. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, (Do not stir the rice from this point on.) 9. Close the grill and bring the mixture to a lively simmer. Continue to simmer, add shrimp & shellfish hinge down 10.sprinkle with parsley & lemon wedges
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Phyu Phyu
p.phyu@yahoo.comThis is the best paella recipe I've ever tried. Thank you for sharing it!
Tauqeer hussain
tauqeer_hussain25@yahoo.comI'm a vegetarian, so I omitted the seafood and meat from this recipe. It was still delicious!
Yudaya Ssali
syudaya@hotmail.comI'm allergic to shellfish, so I substituted shrimp and scallops for the mussels and clams. It turned out great!
Anthony Macri
a49@hotmail.comThis recipe was way too complicated for me. I ended up giving up and ordering takeout.
Hilly “beaneater” beaner
b_h14@hotmail.comI'm not sure what I did wrong, but my paella turned out really dry. I think I might have added too much rice.
thoid hossin
t-h@gmail.comThe rice was a little undercooked for my taste, but overall this was a good recipe.
Jacob Maro
j_maro3@gmail.comThis paella was a little too salty for my taste, but I think that was because I used a store-bought seafood stock. Next time I'll make my own stock.
Md Onoy
onoy.md@aol.comI was a little hesitant to try this recipe because I'm not a big fan of seafood, but I'm so glad I did. The seafood was cooked perfectly and the flavors were amazing.
Felipe Contreras
contreras@hotmail.comThe saffron really makes this dish special. It gives the paella a beautiful color and a unique flavor.
Jürgen Strandberg
strandbergj@aol.comI love that this recipe uses both seafood and meat. It's a great way to get a variety of flavors and textures in one dish.
ozis ogis
ogisozis8@gmail.comThis is my new go-to paella recipe. It's easy to make and always turns out perfectly.
Natali Ramirez
r_n@yahoo.comI followed the recipe exactly and the paella turned out great. I especially liked the crispy bits of rice at the bottom of the pan.
Farhan Chaki
farhan32@hotmail.comWow! This paella was a hit at our party. Everyone raved about the taste and the presentation was beautiful.
Michael Doss
doss@yahoo.comAbsolutely delicious! The seafood was cooked perfectly and the flavors were amazing. My family loved it!