This recipe is a combination of several. It can be cooked in the oven but I prefer using a BBQ (Weber) because it cooks hot and fast, browning the rice on the bottom. The coals can be very hot so it is easy to dry out the rice and burn it. I use long oven mitts to remove from the coals. Add a little water periodically to keep it moist but not saturated.
I use a Calphalon wok because I don’t have a paella pan. Make sure your pan fits in the Weber. For me, the wok works because it is deep enough to allow me to stir ingredients without spilling.
Ingredients
• 4 ounces fresh chorizo, casings removed
• 1 small onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1/2 cup canned diced tomatoes
• 1 cup arborio rice
• Pinch of saffron threads dissolved in 2 tablespoons of water
• 1 1/2 cups water
• Salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 pound large shrimp
• 1/4 cup dry white wine
• 1/2 pound mussels debearded
• 3-4 chicken thighs
• 2 tablespoons chopped flat-leaf parsley
• 1 scallion, thinly sliced
• 2-3 lemons quartered lengthwise
Directions
Start coals in BBQ to be ready (red) in 15-20 minutes
Saute chicken in olive oil, reserve with juices on plate
In a paella pan or wok, brown the uncased chorizo meat over moderate heat
Add the onion and garlic and cook over low heat until the onion is translucent or slightly browned
Deglaze the pan with wine, scraping the pan to get any brown bits
Stir in tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Keep extra water at the ready.
Add chicken and juices
Put skillet or wok directly on coals cooking 15 minutes covered adding water and stirring to keep the rice from burning too much. I use the Weber lid as the cover.
Mix in shrimp to pot
Mix mussels and/or clams
Uncover and cook 3-5 minutes
Remove from heat and add parsley and green onions
Serve with quartered lemons
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