PAELLA ON THE GRILL
Source: Recipe from the upcoming book "Planet Barbecue" by Steven
Raichlen (May 2010)
Method: Direct grilling
Serves: 4
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil, preferably Spanish
1 medium onion, finely chopped
1 red bell pepper, cut into 1/4-inch strips
1 cured chorizo sausage (about 6 ounces), thinly sliced (see Note)
2 cloves garlic, thinly sliced
3 tablespoons finely chopped flat-leaf parsley
1 ripe tomato, seeded and cut into 1/4-inch dice
2 cups Valencia-style rice, such as Bomba or Calaspara
1/2 cup dry white wine
4 to 5 cups chicken stock (preferably homemade)
Coarse salt (kosher or sea) and freshly ground black pepper
1 fryer chicken (3-1/2 to 4 pounds), cut into 8 even-size pieces
1/2 pound large shrimp, peeled and deveined
1/2 pound squid, cleaned, cut into 1-inch pieces, and skewered on bamboo skewers
12 littleneck clams, scrubbed
12 mussels, scrubbed
1/4 cup cooked green peas (or if you have an unbelievable amount of
patience, use fresh peas skewered on a slender bamboo skewer)
You'll also need: Logs or chunks of hardwood for the fire or hardwood
chips (soaked in water for 30 minutes, then drained); paella pan;
grill hoe; Tuscan grill (optional—helpful if working on a wood fire).
1. Place the saffron in a small bowl with 2 teaspoons warm water. Let
soak for 5 minutes.
2. Set up your grill for direct grilling and build a 3-zone fire. In
the best of all possible worlds, you'd build and work over a campfire.
Alternatively, you'd work on a large charcoal grill (like a Weber
Ranch) or gas grill. If working on a charcoal grill, toss a log or
some wood chunks on the fire to generate smoke. If working on a gas
grill, place the wood chips in the smoker box or in a smoker pouch.
3. Place the paella pan over the hottest part of your fire. Add the
olive oil and a piece of onion and heat until the onion sizzles
boisterously in the oil. Add the remaining onion, the bell pepper, and
chorizo and cook over high heat, stirring with a long-handled
implement, like a grill hoe, until the onions begin to brown, about 4
minutes. Add the garlic, parsley, and tomato halfway through (after 2
minutes). If the mixture starts to burn, slide the pan to a cooler
part of the grill.
4. Stir in the rice and sauté until the grains look shiny, 1 minute.
Stir in the soaked saffron and wine and boil for 1 minute. Stir in 4
cups stock and adjust the heat (by moving the paella pan closer or
further away from hot part of the fire) to obtain a gentle simmer.
Gently simmer the rice until soft, about 20 minutes, stirring
occasionally. Add the 5th cup of stock if needed, and add salt and
pepper to taste. While you're at it, season the chicken pieces,
shrimp, and squid with salt and pepper.
5. Meanwhile, on another part of the fire (if working on a campfire,
position your Tuscan grill over the embers), grill the chicken pieces,
starting skin side down. This will take 6 to 8 minutes per side,
working over a medium-high heat. Once the chicken pieces are crusty,
brown, and cooked through, add them to the paella. After about 12
minutes, place the clams and mussels on the grate and grill until the
shells pop open. Transfer the bivalves to the paella with tongs,
taking care not to spill the juices. Brush and oil the grate and place
the shrimp and squid on the grate. Grill until firm and white, 1 to 2
minutes per side. Add the shrimp and squid to the paella. In the event
you have been obsessive enough to skewer the peas, place on the grill
and grill until lightly browned and cooked through, 1 to 2 minutes per
side. Unskewer the peas over the paella.
6. Taste the paella for seasoning, adding salt and pepper as needed.
If you've done this right and the stars are in alignment, the rice
will be tender just as all the stock is absorbed and the proteins are
cooked. You may need to add more stock or you may need to cook the
rice a little longer to absorb any excess stock. Don't worry—your
paella will only improve in the process. Serve at once, with a crisp
dry Spanish wine, like an Albarino or Txakoli. Get ready for the best
paella on Planet Barbecue.
Note: If using raw chorizo, available in bulk or stuffed into casings
like sausage, please cook thoroughly before using.
VARIATION—PAELLA "PRIMAVERA"
I created this meatless paella for some vegetarian friends and for my
first Primal Grill TV show. For a really dramatic presentation, fire
up two kettle grills. Use one for cooking the rice and the second one
for grilling the vegetables. Or use a large charcoal grill, like a
Weber Ranch, or a large gas grill. If your grill space is limited,
grill the vegetables first (this could even be done at a previous
grill session) and grill the paella to order.
Source "Primal Grill with Steven Raichlen," Season 1
Method: Direct grilling
Serves: 4
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut into 1/4-inch strips
2 cloves garlic, thinly sliced
3 tablespoons finely chopped flat-leaf parsley
1 ripe tomato, seeded and cut into 1/4-inch dice
2 cups Valencia-style rice, such as Bomba or Calaspara
1 cup cooked, drained garbanzo beans
1/2 cup dry white wine
4 to 5 cups vegetable stock (preferably homemade)
Coarse salt (kosher or sea) and freshly ground black pepper
For the vegetables:
8 mini bell peppers, skewered on bamboo skewers
1 large sweet onion, peeled and cut into 6 or 8 wedges, skewered on bamboo
skewers
1 medium zucchini, trimmed and cut sharply on the diagonal into
1/4-inch thick slices
1 medium yellow squash, trimmed and cut sharply on the diagonal into
1/4-inch thick slices
12 cherry tomatoes, skewered on bamboo skewers
2 to 3 tablespoons extra virgin olive oil, preferably Spanish
3 tablespoons chopped fresh herbs, such as rosemary, oregano, thyme,
and/or basil (or use 1-1/2 tablespoons dried herbs)
12 cloves garlic in their skins, skewered on bamboo skewers or toothpicks
1/4 cup cooked green peas (or if you have an unbelievable amount of
patience, fresh peas skewered on a slender bamboo skewer)
You'll also need: Logs or chunks of hardwood for the fire or hardwood
chips (soaked in water for 30 minutes, then drained); paella pan;
grill hoe; Tuscan grill (optional—helpful if working on a wood fire).
1. Place the saffron in a small bowl with 2 teaspoons warm water. Let
soak for 5 minutes.
2. Set up your grill for direct grilling and build a 3-zone fire. In
the best of all possible worlds, you'd build and work over a campfire.
Alternatively, you'd work on a large charcoal grill (like a Weber
Ranch) or gas grill. If working on a charcoal grill, toss a log or
some wood chunks on the fire to generate smoke. If working on a gas
grill, place the wood chips in the smoker box or in a smoker pouch.
3. Place the paella pan over the hottest part of your fire. Add the
olive oil and a piece of onion and heat until the onion sizzles
boisterously in the oil. Add the remaining onion and red bell pepper
and cook over high heat, stirring with a long-handled implement, like
a grill hoe, until the onions begin to brown, about 4 minutes. Add the
garlic, parsley, and tomato halfway through (after 2 minutes). If the
mixture starts to burn, slide the pan to a cooler part of the grill.
4. Stir in the rice and sauté until the grains look shiny, 1 minute.
Add the garbanzo beans and cook for 1 minute. Stir in the soaked
saffron and wine and boil for 1 minute. Stir in 4 cups stock and
adjust the heat (by moving the paella pan closer or further away from
hot part of the fire) to obtain a gentle simmer. Gently simmer the
rice until soft, about 20 minutes, stirring occasionally. Add the 5th
cup of stock if needed, and add salt and pepper to taste.
5. Meanwhile, lightly brush the mini bell peppers, onion, zucchini,
yellow squash, and, tomatoes with olive oil. Season on both sides with
salt and pepper and sprinkle with herbs. On another part of the fire
(if working on a campfire, position your Tuscan grill over the
embers), grill the peppers, onion zucchini, yellow squash, cherry
tomatoes, and garlic until golden brown—even darkly browned—on the
outside and tender. This will take 3 to 6 minutes per side, depending
on the vegetable—the peppers and onion will take longer than zucchini
and tomatoes. You may have to work over a lower heat (or at the edge
of the grill) for the garlic—it should be tender and browned, but not
burnt. In the event you have been obsessive enough to skewer the peas,
place on the grill and grill until lightly browned and cooked through,
1 to 2 minutes per side.
6. The last 5 minutes of cooking the paella, stir the vegetables into
the rice, removing and discarding the skewers. (Slip the burned skins
off the garlic.) Taste the paella for seasoning, adding salt and
pepper as needed. If you've done this right and the stars are in
alignment, the rice will be tender just as all the stock is absorbed
and the vegetables are cooked. You may need to add more stock or you
may need to cook the rice a little longer to absorb any excess stock.
Get ready for the second best paella on Planet Barbecue.
