GRILLED PAELLA RECIPES

Name: Paella on the Grill
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: 10 servings
Ingredients: One 3-pound chicken, cut into 8 pieces; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepperu00A0; 8 cups chicken stock; 1 large pinch saffron; 2 pounds clams, scrubbed; 2 pounds mussels, de-bearded and scrubbed; 18 colossal shrimp, tails on, peeled and deveined; Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise; 15 sea scallops, patted dry; 4 lemons, halved; 1 large Spanish onion, finely chopped; 6 cloves garlic, finely chopped; 4 cups short grain paella rice; 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced; 1 cup frozen peas, thawedu00A0; 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers); 1 cup chopped fresh flat-leaf parsley

PAELLA ON THE GRILL RECIPE | BOBBY FLAY | FOOD NETWORK

Paella on the Grill Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 10 servings

Number Of Ingredients 19

Ingredients

One 3-pound chicken, cut into 8 pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 cups chicken stock
1 large pinch saffron
2 pounds clams, scrubbed
2 pounds mussels, de-bearded and scrubbed
18 colossal shrimp, tails on, peeled and deveined
Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
15 sea scallops, patted dry
4 lemons, halved
1 large Spanish onion, finely chopped
6 cloves garlic, finely chopped
4 cups short grain paella rice
1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
1 cup frozen peas, thawed
1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
1 cup chopped fresh flat-leaf parsley

Steps:

Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. Let heat for at least 30 minutes before cooking.
Brush the chicken with some of the canola oil and sprinkle with salt and pepper. Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on. Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings. Remove to a sheet pan. Cut the breasts into 3 or 4 pieces.
Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner. Add the clams, cover and cook until the clams open, 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Discard any shellfish that don't open.
Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes. Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds. Remove all ingredients to sheet pans.
Heat 3 tablespoons canola oil in a large paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
Add the rice and cook, stirring constantly, for a few minutes. Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.
Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom, and serve.

GRILLED PAELLA RECIPE - NYT COOKING

Grilled Paella Recipe - NYT Cooking image

Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier. It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill. But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience. The whole game is in the preparation, so that you’re not muddling around with ingredients while the fire burns down. Read the recipe two or three times before you get started and, the first time you make the paella, make sure you have everything ready before even you light the fire. Your overall time will improve with practice. But the flavors will be sublime from the very first attempt.

Provided by Sam Sifton

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 14

Ingredients

A handful of wood chips, such as fruit or hickory (optional)
One large pinch saffron
2 1/4 quarts low-sodium chicken broth
1/4 cup extra-virgin olive oil
2 pounds chicken thighs
Salt and freshly ground black pepper
1 pound chorizo, cut into half-moons
1 medium onion, peeled and finely chopped
1 tablespoon minced garlic
4 cups short-grain rice, such as arborio
1 1/2 pounds jumbo shrimp, peeled, deveined, chopped
1 cup fresh or frozen peas
2 dozen littleneck clams, cleaned
2 tablespoons finely chopped parsley (optional)

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.

Nutrition Facts : @context http//schema.org, Calories 1086, UnsaturatedFatContent 32 grams, CarbohydrateContent 90 grams, FatContent 51 grams, FiberContent 2 grams, ProteinContent 64 grams, SaturatedFatContent 15 grams, SodiumContent 1643 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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