Grilled Seafood and Chorizo Paella
One fire. One pan. Elementary ingredients. A few glasses of wine. And, a bit of patience. Influenced by the foundations of the original Spanish ingredients and methods, this grilled seafood and chorizo paella features a bold array of shellfish, spicy pork sausage, a garden of fresh, earthy vegetables and herbs, a plump arborio rice, and a roasting ...
One fire. One pan. Elementary ingredients. A few glasses of wine. And, a bit of patience. Influenced by the foundations of the original Spanish ingredients and methods, this grilled seafood and chorizo paella features a bold array of shellfish, spicy pork sausage, a garden of fresh, earthy vegetables and herbs, a plump arborio rice, and a roasting liquid of seafood stock and white wine that is brightened by lemon.
Prepared with 2-zone grilling and infused with the essence of alder wood, use the same pan from beginning to end of the cook – building intense layers of flavor while incorporating the oils, browned bits and ingredients from one step of preparation into the next.
With origins dating hundreds of years past to southeastern Spain’s L’Albufera de València, paella is a free-style peasant dish that was served in celebratory community gatherings – stewed in large, shallow steel pans over a bed of smoldering coals, the recipe traditionally featured a sticky white rice called, senia, and was layered with saltwater snails, wild rabbit, duck, tomato, white beans, dried paprika, rosemary and saffron. Little has changed over the centuries as it pertains to the art of cultivating a breathtaking paella. Above all, the beauty of paella, then and now – it’s intoxicating aroma, essence of flavor, bold textures and intricate complexities lie solely in the dish’s simplicity.
Preheat grill, setting up a 2-zone cooking. Turn one side of the grill to high heat, which will be your direct zone. Leave the other side off; this will be your indirect zone. Place the wood packet in rear corner of the direct zone. Close the grill lid. Once the wood packet is smoking the grill is ready.
Warm oil in a large heavy bottom pan placed over the direct zone grill grates. Toss in calamari, chorizo and prawn. Sauté until calamari and chorizo are just crisp and prawn are nearly translucent in color. Be cautious not to overcook. Remove contents from the pan and set aside.
Return same pan back to the direct zone grill grates. Add onion, garlic and tomato. Sauté for 7-10 minutes or until onion just begins to caramelize and garlic is fragrant. Scrape all contents and browned bits into a food processor. Pulse until well-combined This mixture is your “soffritto.”
Place the same pan over the cooler, indirect zone. Pour the wine and seafood stock into the pan. Whisk together with the soffritto. When liquids begin to simmer, add rice, paprika, chili powder, saffron, pepper, sugar, and season to taste with salt and pepper. Close grill lid and stir intermittently allowing mixture to slowly reduce by 1/2.
Add red pepper and lemon slices, mussels and clams, and the sautéd chorizo, calamari and prawn. Stirring only intermittently, allow the dish to simmer with the grill lid closed until the shellfish open, are fully-cooked through and most of the liquid has been absorbed.
Remove pan from the grill and cool uncovered for 5-10 minutes. To plate and serve, spoon paella into a shallow bowl, season additionally to taste, garnish with fresh lemon slices and chopped parsley.