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!