Chows Grilled Paella Mixta Paella With Seafood And Meat Recipes

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

Grilled Paella Mixta (Mixed Paella With Chicken and Seafood) Recipe image

This famed seafood-and-meat paella may not be traditional, but it's a favorite of diners all over the world for good reason. The grill makes it possible to cook one big enough for a crowd at home.

Provided by Daniel Gritzer

Yield 8

Number Of Ingredients 25

Ingredients

For the Sofrito:
6 dried ñora peppers or 4 ancho chiles (1 1/2 ounces total; 50g), optional; see note
1/2 cup (120ml) extra-virgin olive oil
5 medium cloves garlic, minced
4 medium yellow onions (1.5 pounds/600g), finely diced
One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced
One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced
Kosher salt
For the Paella:
1/4 cup (60ml) extra-virgin olive oil
Kosher salt
3 chicken legs (1 3/4 pounds; 800g), thighs and drumsticks split
6 pork tenderloin medallions (about 1 1/4 pounds/565g total)
1/4 pound (115g) Spanish chorizo, cut into large dice (about 1/2 cup)
One (14.5-ounce;411g) can whole, peeled tomatoes, crushed by hand or blended to a purée
1 cup (235ml) sofrito
1 teaspoon sweet smoked Spanish paprika (pimentón dulce)
Large pinch saffron
7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock , or water, plus more as needed
2.5 cups (17 1/2 ounces; 495g) short-grain Spanish rice, such as Bomba or Calasparra
12 littleneck clams, soaked in multiple changes of cold salted water until no sand can be found on the bottom of the bowl
15 mussels, beards removed
1/4 pound (115g) large shelled shrimp
Lemon wedges, for serving

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.

Nutrition Facts : Calories 1122 kcal, Carbohydrate 52 g, Cholesterol 397 mg, Fiber 3 g, Protein 127 g, SaturatedFat 9 g, Sodium 3256 mg, Sugar 6 g, Fat 42 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

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