Grilled paella in a baking tray
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Despite its superficial resemblance to pilaf, paella possesses a truly unique charm and flavor, winning over more and more fans. This traditional Spanish dish, which has become one of Spain's signature dishes, originated in Valencia. It's believed that its name comes from the pan it's cooked in—a frying pan. paellaBut there are also other theories about where the dish got its name, and not all of them are romantic. For example, according to one theory, the name comes from the Arabic word for "leftovers," and the dish itself was invented by Arab sailors who dumped all their seafood scraps into a cauldron. But this isn't all that important, as the dish turned out to be truly delicious, filling, and easy to prepare.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups long-grain rice
- 700 g mussels in shells, cleaned with a brush
- 450g large shrimp, peeled and deveined, leaving tails on
- 4 pre-cooked chorizo sausages (about 350 g), cut into 3 cm cubes.
- 5 cups lightly salted chicken broth
- 0.5 tsp saffron
- 3 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 0.5 cup frozen peas, defrosted
- 4 green onions, chopped
- 0.5 cup chopped parsley
We recommend
Recipes with similar ingredients: long-grain rice, mussels, shrimps, chorizo sausage, sweet pepper, peas, saffron
Cooking the dish according to the recipe:
- Preheat the grill to medium heat. Place a rimmed baking sheet on the grill to preheat. Pour the broth into a small saucepan and bring to a gentle simmer over low heat. Add the saffron and keep warm.
- When the grill is hot, pour olive oil into a baking sheet. Add the chorizo sausages and cook, stirring occasionally, until golden brown, 2-3 minutes. Add the onion and season with a little salt. Cook, stirring occasionally, until the vegetables begin to wilt, about 3 minutes. Add the garlic and cook for 30 seconds.
- Add the rice and stir until it is completely coated with oil. Use the back of a wooden spoon to spread the rice out to form one even layer. Pour in bouillon and adjust the heat so it's simmering gently around the edges. Cover with a second, inverted baking sheet, making sure the edges are flush and sealed tightly. Place a saucepan or cast-iron skillet on top of the baking sheet to create a weight.
- Close the grill and let the rice simmer for 18 minutes. (If your grill has a thermometer, try to maintain the temperature between 180°C and 190°C.)
- Check the rice. It should be cooked through but still al dente. If it's not yet done, stir and let it cook for a few more minutes. Open the grill lid and increase the heat to medium-high. Scatter the mussels and shrimp over the rice.
- Close the grill and cook until the mussels begin to open, about 5-7 minutes. (This will require some attention: the rice should be crispy around the edges but not burnt. Stir to check the crispness of the rice and to ensure the heat is adjusted properly.) Top with peas and green onions. Close the grill and cook for another 8-12 minutes, checking occasionally, until the shrimp and mussels are fully cooked.
Drizzle the paella with olive oil and garnish with parsley.
Categories:
Similar recipes
