Chows Grilled Paella Mixta Paella With Seafood And Meat

GRILLED PAELLA MIXTA (MIXED PAELLA WITH CHICKEN AND SEAFOOD) RECIPE

Steps:

• For the Sofrito: Place dried peppers (if using) in a medium heatproof bowl and cover with boiling water (if not using, skip to Step 3). Place a weight or wet paper towel on top to help submerge the peppers. Let stand until peppers are fully softened, 30 minutes to 1 hour. If the peppers are very stubborn (as thick-skinned ñoras can be), you may need to tear a small hole in them to let water penetrate inside.
• Drain peppers and discard stems and seeds. Using a paring knife, carefully scrape the flesh from the skins. Discard skins.
• In a 3-quart saucepan, heat oil over medium-high heat until shimmering. Add garlic, onion, green pepper, red pepper, leek, and scraped rehydrated chile flesh (if using), season lightly with salt, and cook, stirring, until vegetables have released their liquid and are beginning to brown lightly on the bottom of the pan, about 10 minutes.
• Lower heat to medium-low and continue cooking, stirring and scraping frequently, until sofrito is sweet to the taste and a deep golden brown color, about 45 minutes longer. You should have about 2 cups. You can refrigerate the sofrito in an airtight container for up to 5 days.
• For the Paella: Make sure your grill is on a level surface. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place and set a 17-inch paella pan on top of that.

GRILLED PAELLA

Steps:

• In a small bowl, mix the paprika and garlic powder. Season the chicken, shrimp and calamari with the mixture. Brush both sides of the meat and seafood with 3 tablespoons of the canola oil. Let marinate 1 hour refrigerated.
• Preheat a grill to medium-high heat.
• Season both sides of the meat and seafood generously with salt and pepper. Grill the chicken a few minutes per side to crisp the skin, then move to a cooler part of the grill to finish cooking, about 10 minutes. Remove and place on a baking sheet. Grill the shrimp 1 to 2 minutes per side, then remove to the baking sheet. Grill the calamari a few minutes per side. Slice the calamari into rings on a cutting board and transfer to the baking sheet. Grill the lemon halves cut-side down until grill-marked, 3 to 4 minutes; transfer to the baking sheet. Set aside.
• In a saucepan, combine the chicken stock and saffron threads. Bring to a simmer, whisking until the saffron dissolves. (This can be done on the grill as well, or on the stove inside and brought out to the grill area. The stock should be hot while you are making the paella.)
• Place an 18-inch paella pan (or large cast-iron skillet) over the hottest part of the grill. Heat the remaining 2 tablespoons canola oil, add the onions and saute until translucent. Add the garlic and cook 1 to 2 minutes, stirring constantly. Add the chorizo and cook, stirring with a wooden spoon, until the fat starts to render and it begins to brown, 4 to 5 minutes. Stir in the rice, coating it in the chorizo fat and toasting it, about 2 minutes. Using a ladle, begin to add the stock, stirring constantly. Cook, continuing to add the stock as it absorbs, until the rice is al dente, 15 to 20 minutes. Once the stock is absorbed, stir in the peas. Now, stop stirring to allow the "soccarrat" to form (this is the crispy bottom on the rice; it's not burnt!). Allow the bottom to crisp up for about 5 minutes.
• Arrange the chicken, seafood, lemon halves and peppers on top of the rice. Sprinkle the parsley and scallions over the top. Use a spoon or spatula to scrape up the crispy bottom of the rice and serve.

CHOW'S GRILLED PAELLA MIXTA (PAELLA WITH SEAFOOD AND MEAT) RECIPE

Steps:

• Core and halve tomatoes. Grate flesh side of each half on the large holes of box grater set over a med bowl, stop when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and 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. There should be a thin layer of rendered fat in the pan. If there's not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally on the grill to evenly distribute the heat.) Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a cooler part of a charcoal grill so that the onions don't burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture. Add the broth, stir to combine. Arra

PAELLA MIXTA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.
• Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.
• Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don't cover the pan).
• Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they're standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.

CHOW-CHOW

Steps:

• Combine all the vegetables in a large bowl. Add salt, and mix well. Add enough cold water to over vegetables, and set aside for 8 hours or overnight. Drain; rinse well underwater, and drain in a colander.
• Whisk remaining ingredients in a large nonreactive stockpot until combined. Add 2 cups water; bring to a boil. Reduce heat; add vegetables. Cook until warmed through, about 15 minutes. Transfer to a nonreactive container; set aside until cool. Cover; refrigerate up to 3 weeks.