Paella

By Nemo

Glenn's favorite recipe combined from several sources (Alton Brown, Emeril Lagasse and Bobby Flay).

Ingredients

• 3 cups paella rice
• 6 boneless, skinless chicken thighs
• 1 pound chorizo
• 18 medium to large shrimp
• 1 1/2 pound mussels
• 1 pound Manila clams
• 2 large tomatoes
• 1 green pepper
• 1 large Spanish onion
• 6 cloves, garlic
• 1/4 cup extra-virgin olive oil
• 1 large pinch saffron (about 20 threads)
• 1 Tbsp sweet paprika
• 1 cup frozen peas, thawed
• Optional: 1 jar piquillo peppers, chopped or thinly sliced (6-8 peppers)

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Prep Steps: Remove skin from tomatoes; dice onion and green pepper; mince the garlic; slice the chorizo; rinse clams and mussels (de-beard if necessary); clean and de-vein the shrimp; salt and pepper the chicken.

2. Start grill (one chimney full of hot coals topped with another chimney full of unlit coals).

3. Place paella pan on grill, and add olive oil. When the pan is hot, add chicken and brown both sides, then remove from pan and set aside. Once rested, cut the chicken into bite-sized pieces.

4. Saute onions and green peppers in pan (add more oil if needed). Once the onions are translucent, add garlic and quickly saute, then add shrimp. When shrimp is cooked on both sides, remove from pan and set aside.

5. Quickly add tomatoes and stir. Add 32 oz box of chicken stock. When the stock/tomato mixture is starting to bubble, add saffron, paprika and rice. Stir to ensure rice is completely submerged in liquid.

6. After about 5 minutes of boiling, add chorizo and more stock.

7. Constantly check on the rice, stirring and adding more stock as necessary. If you run out of stock, just keep adding water. This takes about 25 to 45 minutes.

8. When the rice is close to being done, stir and add the clams and mussels (submerge in as much liquid as possible). Cook for about 10 minutes.

9. Reduce heat to low. Return the chicken and shrimp to pan, and scatter peas over everything (optionally, scatter piquillo peppers). Check the rice (it should be done) and add final liquid, if necessary. Cook for about 10 more minutes.

10. When clams and mussels are open, remove pan from grill (get rid of any unopened clams or mussels). Cover the pan with a tea towel and let everything rest for 15 minutes...if you can wait. When serving, cut lemon into wedges and place in pan along edges for people to use individually on their servings.