To feed a large company of paella with seafood it is better to cook it in a large grill pan. Besides that the process itself becomes more interesting and more fun, the ingredients, grilled make paella’s taste more interesting and saturated. This traditional Spanish dish has become incredible. popular in many countries due to the flexibility of its formulation. TO the main ingredient – rice – add any meat, fish, seafood, vegetables. Spaniards themselves count more than three hundred paella recipes. And this cooking option will save you from painful choice “chicken or fish?”. Mix in one pan and chicken and seafood and enjoy delicious paella, приготовленной на гриле. 
Time: 2 час.10 min. Difficulty: easy Portions: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken weighing 1.3 kg., Chopped into 8 pieces
- 1/4 Art. rapeseed oil
- 8 tbsp. chicken broth
- 1 large pinch of saffron
- 1 kg. mollusk washed
- 1 kg. mussels, washed, with a cut beard
- 18 giant shrimp with tails, peeled from the shell and intestinal vein
- 2 lobsters weighing 1 kg., Boiled until half cooked in salted water for 12 minutes, cut in half along
- 15 scallops, towel dried
- 4 lemons cut in half
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 4 tbsp. round grain rice for paella
- 450 gr spanish sausage chorizo or any smoked spicy thinly sliced pork sausages
- 1 tbsp. frozen peas, thaw
- 1 jar of pequillo, chopped or thinly sliced (6 – 8 pods)
- 1 tbsp. chopped parsley
Recipes with similar ingredients: chicken, shrimp, shellfish, mussels, lobster, scallops, chorizo sausage, round grain rice, pikillo pepper, saffron
Recipe preparation:
- Light a few coal starters to make the briquettes burn and covered with gray ash. Pour the coals in the center to the bottom of the large round grill, install the grill and close the lid. Give grill flare up for about 30 minutes before you start cooking.
- Lubricate the chicken with a little rapeseed oil, salt and pepper. Lay the pieces of chicken skin down on a cooler side of the grill, closer to the edges, so that it cooks slowly when indirect heat. Cover the grill. Bake chicken while she not covered with a golden crust on both sides, about 12 minutes – breasts, and 15 minutes – hips and wings. Place on a baking sheet. Cut the breasts into 3 – 4 parts.
- Pour the chicken stock into a small saucepan, pour saffron and bring to a boil on the hot side of the grill or on burner. Sprinkle the clams, cover and cook until they are open, 8 – 10 minutes. Transfer the clams into a bowl. And in the broth sprinkle mussels, cover and cook for 5 minutes until they open. Transfer the mussels to a bowl. Take away all unopened shells and throw it away.
- Lubricate with a little shrimp oil, slices of lobster, scallops and slices of lemons. Salt and pepper with all parties. Grill the prawns for 1 minute on each side. Fry the lobster with the slice down until tender, 5 minutes. Remove from them claws and tails in the shell, discard the rest. Fry the sea scallops for 1 minute on each side. Toast the lemon slice down 45 seconds Transfer all ingredients from the grill to a baking sheet.
- In direct heat, warm 3 tbsp. l rapeseed oil in large pan for paella. Sprinkle the onion and fry until soft. Then pour garlic, cook another minute. Add chorizo and fry, stirring occasionally, 5 minutes until crisp. Then pour rice into the pan and constantly for several minutes stir. Start adding 1 tbsp. broth and, constantly stirring, cook rice until al dente, about 25 minutes.
- Put chicken, shellfish, shrimp, lobster on top of rice, scallops, peas, and piquillo peppers. Squeeze the juice of 4 halves lemons, put the remaining 4 halves on rice. Sprinkle everything parsley, stir while lifting rice from the bottom of the pan, and Serve. This dish shades white wine from Pinot gris.
