Grilled Paella Mixta
We hope you enjoy this Paella with seafood & meat recipe. The key to this dish is the crusty caramelized
layer of rice, called socarrat, that forms on the bottom of the pan. You can substitute the seafood we've listed with your favorite. Enjoy!
• 2 medium, ripe tomatoes (about 12 ounces)
• 16 large shrimp (about 12 ounces), peeled and deveined
• 1 tsp. smoked Spanish paprika (pimentón dulce)
• Freshly ground black pepper
• 1 lb. boneless, skinless chicken thighs, cut 1-inch pieces
• 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
• 1 to 2 tbs. olive oil, as needed
• 1 medium yellow onion, small dice
• 2 medium garlic cloves, finely chopped
• 1 large pinch saffron threads
• 2 cups paella rice ( 1 pound), labeled bomba or Valencia
• 1 tsp. kosher salt, plus moreto season shrimp & chicken
• 4 cups (1 quart) low-sodium chicken broth
• 16 mussels, Manila clams, or a combination, scrubbed
• 2 tablespoons coarsely chopped Italian parsley leaves
• 2 medium lemons, cut into 8 wedges each, for serving
Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. Set aside 3/4 cup of tomato pulp and juice.
Place the shrimp in a medium bowl, add 1/4 tsp. of paprika, and season with salt & pepper. Toss & refrigerate. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
Heat an outdoor grill to high (about 450°F to 550°F). Place a 15-inch paella pan on the grill, cover, and heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
Leave thin layer of rendered fat in the pan, or add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, and sear, stirring occasionally, until both sides of the chicken are golden brown, about 6 minutes. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjust the heat as needed on a gas grill or move pan so that the onions don’t burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, combine, and cook about 30 seconds. Add the reserved tomato pulp & juice, cook until slightly darkened in color, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture. Add broth, stir to combine.
Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice) Close the grill & simmer until rice grains have swelled and liquid has been absorbed, about 12 minutes. (rotate the pan occasionally to evenly distribute the heat, and adjust the heat to maintain simmer.)
Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Close the grill and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
Remove the pan from the grill, cover with foil, and let stand for 5 minutes.
Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley.
Serve with the lemon wedges.