The Recipe
So here goes:
17" Paella Pan makes 10 servings
1/2 lb Boneless skinless chicken thighs (4 thighs) cubed
1/2 lb Pork loin cubed
2 Chozo sliced in half lengthwise, the sliced in 1/8" pieces
6 Scallops cut in quarters (you can substitute with 1/2 lb bay scallops)
12 shrimp, peeled and veined
12 clams
12 mussels
4 Cloves of garlic crushed and diced
1 Spanish onion diced
1 Green Pepper diced
2 tsp Smoked Spanish paprika
1/4 g Saffron threads (about 1/2 tsp)
3 1/2 c Aborio rice (or Bomba if you can find it)
4 c Chicken stock (hot)
4 oz Tomato paste
4 c How water (as needed)
olive oil
garnish
grilled asparagus
roasted red peppers (thinly sliced)
lemon slices (about three lemons)
directions
Prepare a charcoal grill with one chimney of kingsford blue. Spread coals evenly. Grill asparagus and set aside.
Place paella pan on grill and coat with olive oil (about 3 t/l). Add garlic and stir quickly to prevent burning. Add chicken and pork stirring to coat with oil and brown, about 5 minutes. Add scallops.
Add onion and peppers, continue to stir so that nothing burns until onions become translucent, about 5 minutes. Addpaprika and saffron and stir so they coat the ingredients and the heat brings out their aromas, about 2 minutes.
Add rice and stir to mix well.
Add tomato sauce and chicken broth and gentle stir to evenly distribute the paella.
Cover the grill with the lid and close vents halfway to reduce temperature. Quickly check every 5 minutes, add water a cup at a time as needed. Stir gently, just enough to distribute the water. The clams and mussels will release liquid, so take that into account before adding water. After 20 minutes the rice should be mostly cooked and little to no liquid should remain. At this point the paella with to start forming the sacorrat, the crunchy rice on the bottom. This is considered a delicacy and my favorite as a child.
Add the seafood and garnish. The clams and mussels should be inserted to touch the bottom of the pan so they are 80% surrounded by the rice. The clams and mussels will release liquid, so take that into account before adding
Cover and cook another 10 minutes until the clams and mussels have opened, the rice is cooked and there is no liquid. Did the sacorrat form?
serve.
