Spanish Paella is an amazing and easy homemade meal! Layers of seafood, sausages, chicken thighs, vegetables, rice, and spices are amazing when cooked on a outdoor grill. You will need at least a 16" paella pan or a large wide shallow pan. Get all your ingredients "mise en place" and start cooking. It takes about an hour or so from start to finish.
Course Rice Entree
Prep Time 1hour
Cook Time 1hour
Total Time 2hours
Author Homemade Italian Cooking with Cara
30threads saffroncrushed (a scant 1⁄2 tsp.)
1 ½poundchicken thighscut in half, remove half of the skin
2poundbag frozen shrimp21-25 count (large), thawed, peeled and deveined
2 -3lobster tailsbottom membrane and sharp tips removed
1teaspoonfreshly ground black pepper
1teaspoonred pepper flakes or to taste
1⁄2 cup extra-virgin olive oil
4oz.dry-cured Spanish chorizosliced
1poundItalian saucesliced in 1 inch chunks
3dried bay leaves
1 14ouncecan diced tomatoes or 3 medium tomatoesdiced
2 1⁄2 cups Arborio rice
8ouncesfresh or frozen peas
2red peppersblackened over flame, peeled and cut into thick strips
1 14ouncecan artichoke hearts5-7 count, drained
Get all ingredients measured and ready to use near the grill.
Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
Pre-heat grill to medium-high heat.
Place the paella pan directly on the grill grate and add the olive oil. (It will seem like a lot of oil at this point but it will be absorbed).
When hot, add the chicken and chorizo and cook, turning occasionally, until browned, about 10 minutes. Push meats to side of pan.
Brush exposed meat of lobster tail with oil and plate tails directly on grill grate. Cook for 10 minutes while shrimp is cooking.
Add shrimp to the center of the pan and cook for 3 minutes, turning once. Transfer shrimp, lobster tails and chorizo to a platter, leaving meats in pan.
Add Italian sausage to pan and cook until brown on all sides. Push to the sides with the chicken.
Add onions, paprika, garlic, salt, black & red pepper and tomatoes to the middle of the pan and cook, stirring often, until onions soften, about 6 minutes.
Spread out the meat and all ingredients evenly around the pan. Add reserved saffron liquid, chicken broth and bay leaves and bring to pan to rolling boil over high heat.
Reduce heat to medium. Sprinkle in rice over the meat / broth and distribute evenly with a spoon. Add artichokes, peas, and peppers in an evenly distributed layer over the rice. Close the lid on the grill for 10 - 12 minutes to create an oven and speed cooking time. Cook, without stirring, until rice has absorbed most of the liquid. Open the lid and check and if needed cook a few more minutes if needed.
Reduce heat to low and arrange/nestle the reserved shrimp, lobster, and chorizio on top of the rice. Close lid again, and cook, without stirring, until the rice has absorbed the liquid and is al dente, 5–10 minutes more. The edges of the pan will be crispy.
Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.