Tag Archives: bell pepper

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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Chicken paella from the grill

Love the versatility in a piece of chicken. Today I decided to make paella with it. Kids don’t want to eat shrimps or clamps, but chicken and chorizo is always a good proposal. Mis-en-place is a pain, but once ready, you can make a good paella pretty easy. Here’s how and what.

Needed :

  • 1 tablespoon of smoked paprika powder
  • 2 teaspoons of dried oregano
  • salt and black pepper to taste
  • 200 gram of boneless chicken
  • garlic
  • 2 cups of paella rice (or whatever rice you have at hand, of course. Short grain)
  • 1 teaspoon of dried chili rings
  • 1 tube of saffran threads
  • 2 bay leafs
  • loads of flat leaf parsley
  • 1 liter of chicken stock
  • 1 zested lemon
  • 1 onion
  • 1 red bell pepper
  • 250 grams of chorizo
  • 250 grams of divided chicken wings

Seems like a lot, but don’t worry. step-by-step it’ll get easier.

First, start by cutting up the boneless chicken into small cubes and put the in a bowl, together with a chopped up pepper, the paprika powder, oregano and some salt and pepper. Mix well and set aside (preferably refrigerated) for later use.

 

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Now you can start of by cooking and grilling, while cutting things up on the go, but I prefer to do everything up front in the kitchen and have it ready when needed.

I’ve started by letting my youngest son mix up some olive oil and a nice chicken rub in a bowl. They will go first later on.

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Now, I’ve started to chop the garlic and add the crushed chili rings.

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I’ve also prepped the bay leafs and the safran, and measured out the rice. No big deal, but easy enough to work with once you start on the BBQ. Temperature is quite high, so walking of to do some cutting is too much time and you’re food will burn.

I’ve removed the plastic outside of the chorizo and crumbled it into a bowl too.

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Created a liter of chicken broth, ready to go.

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And setup most of the stuff on a tray next to the table. Now the grilling and combining starts.

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I’ve started by heating up some 2 – 3 tablespoons of olive oil in the paella pan. Once hot, I’ve added the garlic and chili and the rice too. Keep stirring the rice until it’s nicely covered in oil and it gets slightly crispy.

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Now add the stock, bay leafs, safran and the zest of the lemon and (try to) bring down the temperature to a medium heat and let it boil into the rice itself. I’ve closed the lid and closed the air vents almost all the way, and it took me about 15 minutes to have the rice ready.

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I’ve whisked it through and set that aside for later use.

The second part is getting a new pan on and heating up some oil again (apparently very important for paella…. ), and bake the chicken / pepper mixture, with the onion added until nice and brown and then add the chorizo and keep stirring until the oil releases from the chorizo, creating some great flavor for the paella.

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The mixture is now whisked through the cooked rice and I’ve topped it off with the divided wings and the lemon slices from the one we used for the zest.

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Bon appetit, or in spanish, Buen apetito!

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