Paella
Start heating BBQ 1 3/4 - 2 hours before eating time. Feeds 4-6 Start prep about 2.5 hours before eating time.
Chicken Legs boned and cut into bite size pieces (reserve skin if possible) bones go into stock. |
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small |
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clove garlic |
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small canned tomatoes (optional) |
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arborio rice ( 1/2 up rice/person) |
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mixture of stock, clam juice Use 1.85:1 water:rice ratio. |
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saffron |
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bell pepper quartered |
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each clams, shrimp per person |
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each scallops per person |
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squid rings per person |
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peas |
Bone chicken legs, shell shrimp, add bones and shells to stock & clam juice mixture, boil
Heat BBQ with Paella Pan on top covered, for 10-20 minutes until ready for searing.
Place peppers on BBQ to char skin. Reserve to covered container/bag when charred.
Add Chicken skin side down to render,brown, reserve discard extra pieces of skin. 5-10m
Add onions + salt and extra oil if necessary, saute until translucent no colour, turn down heat if necessary.
Strain broth, add saffron off heat to steep, season with salt to taste. Cover to retain heat.
Add rice to onions and saute, until translucent on outside, with chalky center, slightly brown exterior, be careful about letting onions burn. 5-10 m
Add garlic saute 1 m.
Add stock, even out rice and liquid. Cover BBQ 10 minutes medium, medium high.
Remove skin from peppers and slice into strips or small dice.
Add squid and clams hinge down around pan. Cook 5 minutes.
Taste rice make sure rice is al-dente or close, selectively add more stock/water if necessary.
Add shrimp & sliced/diced peppers. Cook 10 minutes on high.
Feel bottom with fork and to create crust cook for 5-10 minutes longer, on high heat.
Add peas, cover, wait 10 minutes to cool. Eat.
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Note
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2017-08-15 Make sofrito as first step, medium onion gtated, two tomatoes grated. Cook 30-40 minutes over medium (low) heat. Add 3 cloves garlic Turn stove down when cooking rice to slow evap and let pil settle down to bottom to help make soccorrat. Rice should take 20 minutes. |