BBQ Paella with seafruits and chicken

Yeah! Paella on the grill! Been some time, but it’s always a thankful and happy dish to prepare. Easy to do, but some work in the preparation.

I’ve chosen to do a straightforward paella, but nevertheless a good one!

Ingredients are the following.

  • chicken legs (about 6 of them)
  • sea fruits (as much as you like)
  • a chorizo sausage (spicy!!!)
  • 2 unions
  • 2 bell peppers
  • green peas (hand full)
  • about 6 gamba’s. (big prawns)
  • paella herbs (recipe by clicking the link)
  • 450 grams of paella rice
  • 2 liters of vegetable stock made with a whole pepper and about 4 loafs of garlic and a nice whisk of paella herbs)
  • 1 lemon

Dice up the union, bell peppers and the chorizo in rough cuts. (the preparation …. 😉 )

Start by firing up the grill for direct grilling. Not too hot, but nice and warm. Start by grilling the chicken legs, until they get a nice brown skin and move them to indirect. Let them lie there until they’re well done. Move them to a bowl and keep them aside.

Put on your paella pan (yes, you need one, you really do!) and let it heat up. Put in some olive oil (a nice stir) and heat it up. Once hot, put in your chorizo and union and fry until the unions are nice and soft. Add the bell peppers and keep stirring. Once they are nice and hot, add the sea fruits and keep stirring. If all looks nice and warm and ready, put in a cross of rice (to keep the bad paella spirits away) and stir the rice through as well. Bake it a little and once golden brown, just add the green peas and the stock as well.
(just until you see the stock coming over the total ingredients)

Once the stock is added, don’t stir anymore, in order to keep the rice good and cook a slightly thick layer on the bottom. In Spain they love it (I think….). Keep it there for about 20 minutes and open it up and put in the chicken legs and the gamba’s, if you want.

Close the lid again, and keep like that for about 10 minutes. Make sure the temp is not too high during the entire cook. The rice should be nice and moist and yellow, and it should smell delicious by now.

put in the lemon, sliced up, and serve in the pan on the table and enjoy!

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Paella herbs (home made)

The ingredients are simple, but be aware of some serious yellow fingers after this 😉

  • 4 parts of sweetened paprika powder
  • 4 parts of union powder
  • 2 parts of garlic powder
  • 2 parts of whole black pepper grains
  • 1 part of clove buds
  • 1 part of rosemary (dried)
  • 1 part of safran or kurkuma herbs. ( I used a mix, about half of both)

grill up the pepper grains and the clove buds slightly and put them in a grinder (I have an electric one, but a manual based mortar would work as well….), also include the dried rosemary and the safran wires.

Grind them down until a powder and add and stir in all other powders. There. You’re done. Easy, but very colouring, and strong in taste. Great mix for paella!

Butterfly a Chicken

I’ve been doing this quite often, but haven’t ever explained how. Butterflying the chicken is a way to make a chicken clean, open and flat, so it can be put in a rub or marinade. Also on the grill it grills slightly quicker, of course.

Rather easy.

First, you take the chicken and place it before you.

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Turn it over so the chicken’s spine is up front and the end of it is facing you.

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Now, take the end in your hand and cut alongside the spine, all the way up to the neck.

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Now, repeat this on the other side of the spine, and remove the spine in total.

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Throw that out, or use it to cook some chicken stock or something. You figure it out.
Next thing is to turn the chicken around so the neckside is facing you and slighlty open the cavity.

Find the white entry to the keel bone (or brestbone). make an incision there and move your fingers all the way around it to loosen it.

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Now peel it out from the soft side toward you. Don’t break it, get it out in one piece.

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Here you go, nice and clean and flexible in the middle.

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Now you can clean out excess fat and the red stuff that came from the spine that you cut out.

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I’ve rinsed it with cold wather and it’s ready for further preparation.

Eather rub it, or marinade it, cut of the wing tips or slice it straight in two, which is very easy now the keel bone is out.

Easy as 1-2-3.
Enjoy!

Pasta Salad with Smoked Salmon

Lovely and tasty pasta salad for those hot days that you don’t really want hot food. Very simple, but yummie.

Ingredients :

  • fusilli pasta
  • cucumber
  • little tomatoes
  • Basil leaves (fresh)
  • Lemon juice of half a lemon
  • homemade pesto (recipe following here)
  • smoked salmon on cedar wood.

 

Just cook the pasta as described on the package and cool it down using running cold water. Set aside for later use. For the cucumber, just cut it in half over the long side and use a spoon to remove the seeds. Now cut it up on long small bits (length of the fusilli pasta, roughly) and mix in the pasta. Also make the tomatoes as small as you like (I’ve cut it up 4 ways, but 2 might do if you have very small tomatoes. Also mix that in the pasta and now continue on making the pesto. When done, just add the pesto to the pasta and keep mixing it all well. Everything can be added to taste, no real measurements are taken here. I’ve added a handful of fresh basil leaves as well for smell and taste.

Squeeze in the juice of half a lemon and mix up well.

Now for the salmon, I’ve just added some salt and pepper to the salmon side and soaked a cedar plank in water. I’ve heated up the Q (WGA) and placed them together on the grill. The lid was not able to close completely due to the size of the plank, but that allowed for more heat, air, and thus smoke under the lid and the salmon was really really smoked and great of taste.

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With your hand, just break up the salmon and add the pieces to the pasta as well. Keep mixing and your done.

Let it cool a little and enjoy your meal!

 

Rucola pesto, home made

Simple but very tasty pesto.

  • about 50 grams of rucola
  • 40 ml of olive oil
  • a pinch of salt
  • cloaf of garlic
  • 30 grams of pecorino or gran padano or even parmigiano (grated)
  • 40 grams of roasted pine nuts
  • 1 teaspoon of black pepper
  • 1 tablespoon of lemon juice

 

Put all ingredients in the blender and mix it up till it’s a nice green substance. If too dry, just add some olive oil. Drops at a time.

hungry men grill meat on fire!

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