Best Mixed Grill Paella Recipes

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THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

MIXED PAELLA



Mixed Paella image

Packed with chicken, shrimp, rice, tomatoes, peas and stuffed olives, this vibrant meal is quick and filling. It will take the chill off any cooler evenings.-Libby Walp, Chicago

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 pounds boneless skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2-1/4 cups chicken broth
1 cup uncooked long grain rice
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup frozen peas, thawed
1/2 cup sliced pimiento-stuffed olives

Steps:

  • In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

Nutrition Facts :

PAELLA ON THE GRILL



Paella on the Grill image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h10m

Yield 10 servings

Number Of Ingredients 19

One 3-pound chicken, cut into 8 pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 cups chicken stock
1 large pinch saffron
2 pounds clams, scrubbed
2 pounds mussels, de-bearded and scrubbed
18 colossal shrimp, tails on, peeled and deveined
Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
15 sea scallops, patted dry
4 lemons, halved
1 large Spanish onion, finely chopped
6 cloves garlic, finely chopped
4 cups short grain paella rice
1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
1 cup frozen peas, thawed
1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
1 cup chopped fresh flat-leaf parsley

Steps:

  • Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. Let heat for at least 30 minutes before cooking.
  • Brush the chicken with some of the canola oil and sprinkle with salt and pepper. Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on. Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings. Remove to a sheet pan. Cut the breasts into 3 or 4 pieces.
  • Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner. Add the clams, cover and cook until the clams open, 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Discard any shellfish that don't open.
  • Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes. Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds. Remove all ingredients to sheet pans.
  • Heat 3 tablespoons canola oil in a large paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
  • Add the rice and cook, stirring constantly, for a few minutes. Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.
  • Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom, and serve.

GRILLED PAELLA



Grilled Paella image

Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier. It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill. But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience. The whole game is in the preparation, so that you're not muddling around with ingredients while the fire burns down. Read the recipe two or three times before you get started and, the first time you make the paella, make sure you have everything ready before even you light the fire. Your overall time will improve with practice. But the flavors will be sublime from the very first attempt.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 14

A handful of wood chips, such as fruit or hickory (optional)
One large pinch saffron
2 1/4 quarts low-sodium chicken broth
1/4 cup extra-virgin olive oil
2 pounds chicken thighs
Salt and freshly ground black pepper
1 pound chorizo, cut into half-moons
1 medium onion, peeled and finely chopped
1 tablespoon minced garlic
4 cups short-grain rice, such as arborio
1 1/2 pounds jumbo shrimp, peeled, deveined, chopped
1 cup fresh or frozen peas
2 dozen littleneck clams, cleaned
2 tablespoons finely chopped parsley (optional)

Steps:

  • If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.
  • In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted - or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.
  • Light a charcoal grill with about a large cereal box's worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.
  • Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 32 grams, Carbohydrate 90 grams, Fat 51 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 15 grams, Sodium 1643 milligrams, Sugar 2 grams, TransFat 0 grams

MIXED PAELLA



Mixed Paella image

This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants. It's easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.

Provided by olinut

Time 1h40m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
  • Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.
  • In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
  • In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
  • Preheat the oven to 200 oF. Heat 4 tablespoons olive oil in a skillet, and the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
  • Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
  • Discard any mussels and clams that have failed to open.
  • Serve the paella straight from the pan, garnished with lemon wedges.

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

MIXED GRILL PAELLA



MIXED GRILL PAELLA image

Yield 6-8 servings

Number Of Ingredients 31

8 pieces chicken or rabbit
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 pound cured chorizo sausage
4 garlic cloves, minced
1 medium spanish onion, diced
16 large shrimp
8 large scallops
6 cups fish or chicken stock
1/4 teaspoon dried saffron threads
1/2 cup white wine
Spanish olive oil
1/2 cup sofrito (recipe follows)
1 tablespoon kosher salt
3 cups rice (Bomba, Calasparra, or Arborio)
1 cup frozen peas
Allioli (recipe follows)
Sofrito
5 ripe plum tomatoes
3/4 cup Spanish olive oil
2 small Spanish onions
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pimenton (Spanish sweet paprika)
1 bay leaf
Allioli
1 small egg
1 cup Spanish olive oil
1 garlic clove, peeled
1 teaspoon sherry vinegar or fresh lemon juice
Salt to taste

Steps:

  • Preheat the oven to 350 degrees. Combine the stock, wine and saffron in a medium saucepan and heat to a simmer while cooking the chicken or rabbit and chorizo. Rinse the chicken or rabbit pieces and pat them dry. Mix the oregano and the smoked paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of meat and marinate for 30 minutes. Heat some olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken or rabbit in the pan, skin-side down, and brown on all sides. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter. Saute the diced onion and garlic in the oil in the pan until softened. Add the scallops and sear on each side; remove to the platter with the meat. Add 1/2 cup of the sofrito to the pan and saute until well combined with the onions and garlic. Add the rice and stir to coat. Add six cups of the warmed stock mixture along with the frozen peas to the pan and season heavily with salt. Boil for 5-10 minutes or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy.) Stir in the reserved chicken or rabbit, chorizo, and scallops. Nestle the shrimp into the rice mixture. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella pan from the oven, cover loosely, and let sit for 10 minutes before serving with the Allioli.

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