Grilled Paella for a Crowd

By á-73576

Grilled Paella for a Crowd makes 1- 16 1/2 inch wide, 2 1/2 inch deep Paella Pan. Serves 10-12
One week or more ahead:
Prepare easy lobster and shrimp stock (recipe below) let cool, freeze.

Two days ahead: Defrost easy lobster and shrimp stock in refrigerator.

One day ahead: Combine all chicken ingredients together, marinate overnight. Combine all shrimp ingredients together, marinate overnight. Clean and prep mussels.

Ingredients

• 8 cups easy lobster and shrimp stock, recipe below
• 3-4 tablespoons Spanish olive oil
• 3 shallots, chopped
• 3 scallions, chopped white and green part
• 2 -3 small tomatoes, chopped
• 4 cups medium grain Spanish style rice
• 1 teaspoon smoked Spanish paprika
• 1 teaspoon saffron
• 1 packet Sazon seasoning, optional, found in Mexican market sections, adds deeper yellow color to rice
• 3-4 Chorizo sausages
• 1/2 cup white wine
• 1-2 teaspoons coarse kosher salt
• 1 teaspoon cracked black pepper
• 1 cup petite peas
• 1/4 cup fresh chopped parsley or cilantro
• lemon wedges for serving alongside finished paella
• For the Chicken
• 10 pieces chicken, legs and thighs
• 1 tablespoon smoked Spanish paprika
• 1 tablespoon dried oregano
• 2 tablespoons fresh thyme leaves, chopped
• 2 teaspoons coarse kosher salt
• 1 teaspoon fresh cracked pepper
• For the Shrimp
• 2 1/2- 3 pounds large shrimp, peeled, de-veined
• 2 tablespoons Spanish olive oil
• 1 teaspoon smoked Spanish paprika
• 1 scant teaspoon red pepper flakes
• 1 lemon, juiced, seeded
• Pinch or two of coarse kosher salt
• Pinch or two of cracked black pepper
• For the Mussels
• 2 pound bag mussels, purged in cold water with a tablespoon of cornmeal or salt, beards removed, rinsed well and kept on ice until use
• For the Easy Lobster and Shrimp Stock
• lobster shells from about 6-7 1 1/2 pound lobsters
• shrimp shells from ten pounds of peeled shrimp, rinsed
• 6 chopped carrots
• 6 chopped stalks of celery
• 3 medium sized onions, quartered
• 2-3 medium tomatoes, quartered
• 2 handfuls of fresh parsley
• 3 bay leaves
• 1 dozen whole peppercorns
• 10 about 10 quarts of cold water
• 2 cups of white wine

Details

Servings 10
Adapted from spicedpeachblog.com

Preparation

Step 1

For the Paella
Early in the day, or just before beginning the Paella, grill marinated chicken to just done, set aside, and re-warm slightly in oven until paella is nearly done. Heat stock, simmer on low, pour in wine with saffron, packet of Sazon, if using, and bring the stock to a rolling boil just before adding to paella rice. Set up grill for briquette cooking. If using gas grill, pre-heat to 350 degrees for one half hour. When hot coals or gas grill are ready, set paella pan onto grill and heat for a minute or so, pour in the olive oil, swirl to cover pan bottom and warm another minute. Scrape in shallots and scallions, cook for two or three minutes, stirring in between, then topple in rice, coating and stirring well with oil and shallot mixture, sprinkle in the smoked Spanish paprika, a couple of pinches salt and pepper, stir, and cook for about a minute. Drop in the tomatoes, stir, add chorizo, and cook another minute. Pour in the boiling stock all around the pan stirring throughout as it sizzles. Then let the Paella continue simmering on the grill without stirring but rotating the pan at intervals to cook evenly all around, about twenty minutes or so. As stock begins absorbing into the rice, tuck in the mussels and set in the shrimp all about. Once stock is mostly absorbed and rice nearly done, another fifteen minutes, approximately, depending on the heat of your grill, dip the bright green petite peas in all around using a small spoon, then tuck in as many pieces of the grilled, warm chicken as can fit into the paella pan, and continuing cooking another ten minutes tending that the rice will not burn on the bottom of the paella pan. Sprinkle finished Paella with fresh chopped parsley or cilantro, and a couple pinches salt and pepper. Set out grilled Paella in its pan served alongside remaining grilled chicken pieces and lemon wedges.

For the Easy Lobster and Shrimp Stock
Combine all ingredients into a large stockpot and fill with cold water about 6-8 inches above the ingredients. Simmer stock for about a half hour or more until fully hot and heated through. Add 2 cups of white wine and continue simmering on low for about 2 1/2 hours or more until stock has developed a rich golden color. Strain stock using a cheesecloth, or just strain into a colander then through a small strainer. Stock is then ready to freeze in containers for future use, or, ready to add to rice for Grilled Paella.