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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.
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2
Store the mussels and clams together, and the shrimp separately.
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3
The night before your tailgate, move frozen seafood to the refrigerator.
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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.
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5
Game Day: Pack food on ice for transport.
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6
Once at the tailgate location, light the grill in the direct method.
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7
Brush the chorizo, chicken, and lobster tails with olive oil.
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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.
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9
As meat comes off the grill, chop the sausage, chicken and shelled lobster into 1-inch chunks and set aside.
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10
Place an extra large skillet or paella pan on a propane burner or the grill and heat 1/4 cup of olive oil.
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11
Saute the yellow peppers and onions.
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12
When the onions are translucent, stir in garlic, add rice, and saute for five minutes.
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13
Add 6 cups of chicken stock, tomatoes, saffron, salt, and pepper.
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14
Bring to a boil.
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15
Stir in chicken, lobster, and sausage.
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16
Reduce paella to a simmer as the fire subsides or turn the propane burner down to medium low.
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17
Simmer for 30 to 40 minutes stirring occasionally to keep from burning.
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18
Test the rice.
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19
If needed, add an additional 1 to 2 cups of chicken broth stir and simmer another 10 minutes.
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20
When rice is cooked, stir the frozen peas, shrimp, and scallops into the skillet.
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21
Layer the mussels and clams on top, and cook until the mussels and clams open approximately 5 to 10 minutes.
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22
Stir before serving.
