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1
Heat a gas or charcoal grill to high.
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2
Put a 17-inch paella pan on the grill.
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3
Add the olive oil and when the oil is smoking, add the onions and saute until the onions are translucent about 5 minutes.
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4
Add the garlic and linguica breaking it down into small pieces.
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5
Deglaze the pan with white wine.
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6
Add the tomatoes and cook for 5 minutes.
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7
Stir in the rice and the seasoning blend and saute until the rice is coated, about 2 minutes.
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8
Once the rice is completely coated add the chicken stock.
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9
When the liquid starts to boil reduce heat to a simmer.
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10
If using a charcoal grill this should happen naturally as you progress, if not adjust the height by moving your pan away from the heat.
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11
When the liquid is at a simmer start adding the seafood; escargot, chicken, and all the shellfish, halibut and crab, spreading them throughout the pan.
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12
You are not going to be moving the ingredients in the pan so make sure they are evenly distributed.
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13
Spread the red pepper strips, frozen peas, and hard-boiled quail eggs throughout the surface of the paella.
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14
Add the piri piri sauce into the paella if you like an extra kick.
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15
When all the ingredients are in the pan the cook time should be 20 minutes.
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16
You will know when the liquid is fully absorbed, clams and mussel shells are open, and the rice is just past al dente.
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17
Remove the pan from the heat.
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18
Put lemon quarters into the pan, cover with a couple of dish towels and let stand for 10 minutes before serving.
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19
Mix all the ingredients together in a small bowl.
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20
Amounts can be adjusted to your liking.
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21
Put the chicken in a large stock pot and cover with the water.
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22
Bring the water to boil over medium heat, then reduce the heat to a rolling simmer.
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23
Cook the chicken until completely tender, about 45 minutes.
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24
Remove chicken from the pot to a bowl or platter and let cool.
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25
Continue simmering the water in pot.
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26
Once the chicken is cool enough to handle, shred it off the bone and set aside.
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27
Reserve some of the chicken bones.
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28
The chicken will be used in the paella at a later time.
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29
In a large stock pot over medium-high heat, add the olive oil, rosemary, and thyme.
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30
Once the oil is fragrant add the onions and chicken bones and saute for 5 minutes.
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31
Add the carrots, celery, garlic, salt, peppercorns and saffron.
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32
Add the simmering water that was used to cook the chicken.
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33
Simmer the stock for at least 2 hours, skimming the fat from the surface.
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34
Strain the stock and keep warm until ready to use.
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35
*Note: If using canned stock simmer with the saffron threads for at least 1 hour before use.
