Paella
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
38
Spice
43
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
450 g
Shrimp (medium)1 cup
Extra-Virgin Olive Oil2 large
Pepper (sweet yellow, chopped)5 cloves
Garlic (pressed or minced)2 cups
Short Grain Rice (uncooked)8 cups
Chicken Stock1
Salt280 g
Pea (frozen)Directions:
1
Pregame prep: If you purchase your seafood more than 1 day prior to your tailgate, clean and freeze the fresh seafood items, with the exception of the scallops
2
Store the mussels and clams together, and the shrimp separately
3
The night before your tailgate, move frozen seafood to the refrigerator
4
Prepare and store in separate plastic bags the following ingredients: 1) chicken breasts, washed and patted dry, 2) onions and yellow pepper chopped, 3) tomatoes, peeled, seeded, and chopped, 4) measure out the rice
5
Game Day: Pack food on ice for transport
6
Once at the tailgate location, light the grill in the direct method
7
Brush the chorizo, chicken, and lobster tails with olive oil
8
When the grill is hot, cook in the following order turning occasionally: 1) chorizo sausages 15 to 20 minutes; 2) lobster tails 15 minutes; 3) chicken breast 10 minutes
9
As meat comes off the grill, chop the sausage, chicken and shelled lobster into 1-inch chunks and set aside
10
Place an extra large skillet or paella pan on a propane burner or the grill and heat 1/4 cup of olive oil
11
Saute the yellow peppers and onions
12
When the onions are translucent, stir in garlic, add rice, and saute for five minutes
13
Add 6 cups of chicken stock, tomatoes, saffron, salt, and pepper
14
Bring to a boil
15
Stir in chicken, lobster, and sausage
16
Reduce paella to a simmer as the fire subsides or turn the propane burner down to medium low
17
Simmer for 30 to 40 minutes stirring occasionally to keep from burning
18
Test the rice
19
If needed, add an additional 1 to 2 cups of chicken broth stir and simmer another 10 minutes
20
When rice is cooked, stir the frozen peas, shrimp, and scallops into the skillet
21
Layer the mussels and clams on top, and cook until the mussels and clams open approximately 5 to 10 minutes
22
Stir before serving