Description
A smoky, festive Grilled Paella Mixta with saffron-infused bomba rice, tender chicken, spicy chorizo, and a bounty of seafood, finished with bright lemon and parsley. Trust me, you are going to love this.
Ingredients
Scale
- 4 tablespoons olive oil
- 1 pound bone-in, skin-on chicken thighs
- 6 ounces chorizo sausage, sliced
- 8 large shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1/2 pound calamari rings
- 2 cups bomba rice
- 4 cups warm chicken stock
- 1/2 teaspoon saffron threads, lightly toasted and steeped in 2 tablespoons warm stock
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1 large onion, finely chopped
- 1 red bell pepper, sliced into strips
- 2 medium tomatoes, grated or finely chopped
- 1/2 cup frozen peas
- Salt and black pepper, to taste
- Lemon wedges, for serving
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Your Equipment: Preheat your grill to medium-high heat and stabilize so heat is even across the grates.
- Combine Ingredients: In the paella pan heat the olive oil, then brown the chicken thighs and chorizo. Add the chopped onion, minced garlic, and sliced red pepper and sauté until softened. Stir in the grated tomatoes to form a sofrito base.
- Prepare Your Cooking Vessel: Add the bomba rice, smoked paprika, and the saffron-infused warm stock to the pan. Gently distribute the rice and liquid evenly, avoiding vigorous stirring.
- Assemble the Dish: Nestle the shrimp, mussels, and calamari into the rice so that they are partly submerged and arranged attractively.
- Cook to Perfection: Close the grill lid and let the paella simmer for about 20 to 25 minutes, rotating the pan occasionally for even heat. Avoid stirring to allow the socarrat to form.
- Finishing Touches: In the last few minutes add the peas, check seasoning adjusting salt and pepper as needed, then remove the pan from the heat and sprinkle with chopped parsley. Let rest for 5 minutes.
- Serve and Enjoy: Serve the paella straight from the pan with lemon wedges for squeezing over each portion. Enjoy together, letting guests help themselves.
Notes
- Use hot stock: always add warm stock to keep the rice cooking evenly.
- Do not over-stir: avoid stirring after adding rice to achieve a crispy socarrat.
- Saffron tip: bloom saffron in warm stock before adding for maximum aroma and color.
- Seafood handling: pat seafood dry to avoid releasing excess water into the rice.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of pan)
- Calories: 480
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg