Grill This, Not That! by David Zinczenko

Author:David Zinczenko
Language: eng
Format: mobi, epub, pdf
Tags: Diets, Health, Diets & Weight Loss, Mind & Body
Publisher: Random House Publishing Group
Published: 2012-12-29T17:00:00+00:00

Paella

When it comes to making authentic paella at home, there’s no better place to start than with the grill. That’s because the traditional paella of central Spain has always been cooked over an open fire, which perfumes the rice with smoke and assures that the large paella pan cooks the dish evenly.

You’ll Need:

1 Tbsp olive oil

1 small yellow onion, minced

1 large tomato, diced

2 cloves garlic, minced

1 link Spanish-style chorizo, diced

4 bone-in chicken thighs

Salt and black pepper to taste

1 cup bomba, Arborio, or other short-grain rice

3 cups low-sodium chicken broth

Pinch of saffron

8 medium shell-on shrimp

8 mussels, scrubbed under water and debearded

How to Make It:

• Preheat a grill over high heat. Place a large stainless steel sauté pan directly on the grate and close the lid to allow the heat to build up. When the pan is hot, add the olive oil, onion, tomato, garlic, and chorizo and sauté for about 10 minutes, until the vegetables are very soft and caramelized and the chorizo is lightly browned. Remove to a plate and reserve.

• Season the chicken thighs with salt and pepper and place in the pan, skin side down. Cook for about 5 minutes, until the skin is deeply browned, then flip. Return the vegetables and chorizo to the pan, along with the rice, chicken broth, and saffron. Simmer the paella, undisturbed, for 15 minutes, until most of the liquid has been absorbed by the rice (if the liquid isn’t simmering, close the lid to speed the process). Arrange the shrimp and mussels around the paella, close the lid, and cook for about 5 minutes, until the shrimp are pink and firm, and the mussels have opened. If you like an extra crispy crust on the bottom of the paella (called socarrat in Spain, it’s the most important part of paella), leave the pan on the hottest part of the grill for an extra minute or two before serving.

Makes 4 servings

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