INGREDIENTS:
- 2 medium tomatoes
- 16 large shrimp, peeled and deveined
- 1 teaspoon smoked Spanish paprika
- 1lb boneless chicken thighs, chopped into bite sized pieces
- 8oz cured chorizo, sliced thin
- 1-2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pinch saffron threads
- 2 cups white rice
- 4 cups chicken stock
- 16 mussels
- salt and pepper
- parsley and lemon wedges for serving
INSTRUCTIONS:
- In a bowl, toss the shrimp in 1/2 of the paprika, salt and pepper. Set aside in the fridge.
- Grate or peel and dice the tomatoes. This should yield about 3/4 cup of pulp.
- Sprinkle the chicken liberally with salt and pepper.
- Heat the grill on high. It should get to 450° – 550°. Hot. Add the paella pan to the grill and let it heat up for a few minutes. This will keep everything from sticking. Add the chorizo. Stir it only a couple of times. Let the fat render and the edges get crispy. Remove the chorizo to a paper towel lined plate. Add a tablespoon or two of the olive oil to the pan depending on how much fat was rendered. I needed both tablespoons.
- Add the chicken in a single even layer. Sear each side for several minutes before moving the chicken to the bowl with the chorizo. Add the onions. Stir occasionally so they don’t burn. This may mean moving the pan or turning down the heat. Once browned, add the remaining paprika, garlic, and saffron threads. Stir for only 30 seconds before adding the tomato pulp. Use the juice to scrape up any browned bits on the bottom of the pan. The color of the tomato will darken as it cooks, approximately three minutes. Add the rice and a teaspoon of salt. Stir to mix thoroughly and the rice is coated in tomato before adding the broth.
- Arrange the chicken and chorizo amongst the rice. Bring everything to a simmer. Close the grill and only check on it every few minutes to rotate the pan so it doesn’t burn. DON’T STIR THE RICE. This will help ensure the toasted layer on the bottom. After about 10-12 minutes, the broth should be mostly absorbed. Arrange the shrimp and mussels hinge side down into the rice mixture.
- Cook everything for another 10-12 minutes. The mussels should have opened and the rice should be tender. Remove the paella from the grill and cover it with foil. Let it rest for at least five minutes before serving. Toss any unopened mussels and sprinkle the finished product with parsley and a squeeze of lemon.
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