Chow'S Grilled Paella Mixta (Paella With Seafood And Meat) Recipe Recipe

Name: Chow'S Grilled Paella Mixta (Paella With Seafood And Meat) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium, ripe tomatoes (about 12 ounces); 16 large shrimp (about 12 ounces), peeled and deveined; 1 teaspoon smoked Spanish paprika (pimenton dulce); Freshly ground black pepper; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds; 1 to 2 tablespoons olive oil, as needed; 1 medium yellow onion, small dice; 2 medium garlic cloves, finely chopped; 1 large pinch saffron threads; 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia; 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken; 4 cups (1 quart) low-sodium chicken broth; 16 mussels, Manila clams, or a combination, scrubbed; 2 tablespoons coarsely chopped fresh Italian parsley leaves; 2 medium lemons, cut into 8 wedges each, for serving

Servings: persons

2 medium, ripe tomatoes (about 12 ounces)
16 large shrimp (about 12 ounces), peeled and deveined
1 teaspoon smoked Spanish paprika (pimenton dulce)
Freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
1 to 2 tablespoons olive oil, as needed
1 medium yellow onion, small dice
2 medium garlic cloves, finely chopped
1 large pinch saffron threads
2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia
1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
4 cups (1 quart) low-sodium chicken broth
16 mussels, Manila clams, or a combination, scrubbed
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 medium lemons, cut into 8 wedges each, for serving

1
Core and halve tomatoes. Grate flesh side of each half on the large holes of box grater set over a med bowl, stop when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
2
Heat an outdoor grill to high (about 450u00b0F to 550u00b0F). Place a 15-inch paella pan on the grill, cover, and heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside. There should be a thin layer of rendered fat in the pan. If there's not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally on the grill to evenly distribute the heat.) Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
3
Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a cooler part of a charcoal grill so that the onions don't burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
4
Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
5
Add the broth, stir to combine. Arra

1641

kcal

Calories

Fat

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium, ripe tomatoes (about 12 ounces), 16 large shrimp (about 12 ounces), peeled and deveined, 1 teaspoon smoked Spanish paprika (pimenton dulce), Freshly ground black pepper, and more.

Yes, Chow'S Grilled Paella Mixta (Paella With Seafood And Meat) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chow'S Grilled Paella Mixta (Paella With Seafood And Meat) Recipe

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