CHICKEN, SAUSAGE, AND SHRIMP PAELLA ON THE GRILL
Broth:
1 cup 1/2-inch-diced yellow onion
1-1/2 tablespoons thinly sliced garlic
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon dried oregano
6 cups low-sodium chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon crumbled saffron threads
4 boneless, skinless chicken thighs, 3 to 4 ounces each
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large hot Italian sausages, about 6 ounces each
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
1-1/2 cups Arborio rice
1/2 pound medium shrimp (about 15), shell on and deveined
1 tablespoon roughly chopped Italian parsley
1. Fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the grill preheat for 10 minutes. Leave all the vents open.
2. In a medium ovenproof saucepan over direct high heat, cook the onion and garlic with the oil until the onion is translucent but not browned, 3 to 5 minutes, stirring often. Add the tomato paste, bay leaf, paprika, and oregano. Stir with the onion for about 1 minute. Add the chicken broth, salt, and saffron. Cover the saucepan. When the liquid comes to a boil, remove the lid and slide the saucepan toward the middle of the cooking grate. Cook at a simmer for about 5 minutes. Remove the bay leaf. Cover the saucepan and carefully set aside, off the grill, while you grill the chicken and sausages.
3. Lightly coat the chicken on both sides with 2 tablespoons of the olive oil. Season evenly with the salt and pepper. Brush the cooking grate clean. Grill the chicken over direct high heat, with the lid closed as much as possible, until lightly charred on both sides but still a little undercooked, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the sausages over indirect high heat, with the lid closed as much as possible, until firm, 8 to12 minutes, turning occasionally and swapping their positions as needed for even cooking. Move the chicken and sausages to a cutting board and chop into 3/4-inch pieces.
4. At this point, to cook the paella, you may need to add more charcoal to the fire for high heat.
5. When the fire is ready, place a 12-inch, cast-iron pan over direct high heat. Add the remaining 2 tablespoons of olive oil to the pan and, when it is warmed but not at smoking point, add the bell peppers. Cook in the hot oil, stirring from time to time, until they begin to soften, 3 to 4 minutes. Add about 5 cups of broth to the pan. Scatter the rice around the entire area of the pan, making sure that all of it is immersed in the broth. Slide the pan to the part of the cooking grate where the liquid will simmer slowly. Cover the grill and let the rice cook for 15 minutes, rotating the pan once or twice for even cooking.
6. Bury the chicken and sausages in the rice and broth. If the rice looks dry, add the remaining broth. Stir once to make sure the rice is not sticking to the pan. Cover the grill again and let the paella cook until the rice is al dente, about 10 minutes longer, rotating the pan once.
7. Then bury the shrimp in the rice, stir briefly, close the grill’s lid again, and cook until the shrimp are barely done and the rice at the bottom turns a little crispy, 5 to 7 minutes. Carefully remove the pan from the grill. Garnish with chopped parsley. Taste the rice and, if necessary, add salt and pepper to taste. Let cool for 5 minutes before serving.
Makes 4 to 6 servings
March 16, 2007; Weber Recipe of the Week
Broth:
1 cup 1/2-inch-diced yellow onion
1-1/2 tablespoons thinly sliced garlic
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon dried oregano
6 cups low-sodium chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon crumbled saffron threads
4 boneless, skinless chicken thighs, 3 to 4 ounces each
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large hot Italian sausages, about 6 ounces each
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
1-1/2 cups Arborio rice
1/2 pound medium shrimp (about 15), shell on and deveined
1 tablespoon roughly chopped Italian parsley
1. Fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the grill preheat for 10 minutes. Leave all the vents open.
2. In a medium ovenproof saucepan over direct high heat, cook the onion and garlic with the oil until the onion is translucent but not browned, 3 to 5 minutes, stirring often. Add the tomato paste, bay leaf, paprika, and oregano. Stir with the onion for about 1 minute. Add the chicken broth, salt, and saffron. Cover the saucepan. When the liquid comes to a boil, remove the lid and slide the saucepan toward the middle of the cooking grate. Cook at a simmer for about 5 minutes. Remove the bay leaf. Cover the saucepan and carefully set aside, off the grill, while you grill the chicken and sausages.
3. Lightly coat the chicken on both sides with 2 tablespoons of the olive oil. Season evenly with the salt and pepper. Brush the cooking grate clean. Grill the chicken over direct high heat, with the lid closed as much as possible, until lightly charred on both sides but still a little undercooked, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the sausages over indirect high heat, with the lid closed as much as possible, until firm, 8 to12 minutes, turning occasionally and swapping their positions as needed for even cooking. Move the chicken and sausages to a cutting board and chop into 3/4-inch pieces.
4. At this point, to cook the paella, you may need to add more charcoal to the fire for high heat.
5. When the fire is ready, place a 12-inch, cast-iron pan over direct high heat. Add the remaining 2 tablespoons of olive oil to the pan and, when it is warmed but not at smoking point, add the bell peppers. Cook in the hot oil, stirring from time to time, until they begin to soften, 3 to 4 minutes. Add about 5 cups of broth to the pan. Scatter the rice around the entire area of the pan, making sure that all of it is immersed in the broth. Slide the pan to the part of the cooking grate where the liquid will simmer slowly. Cover the grill and let the rice cook for 15 minutes, rotating the pan once or twice for even cooking.
6. Bury the chicken and sausages in the rice and broth. If the rice looks dry, add the remaining broth. Stir once to make sure the rice is not sticking to the pan. Cover the grill again and let the paella cook until the rice is al dente, about 10 minutes longer, rotating the pan once.
7. Then bury the shrimp in the rice, stir briefly, close the grill’s lid again, and cook until the shrimp are barely done and the rice at the bottom turns a little crispy, 5 to 7 minutes. Carefully remove the pan from the grill. Garnish with chopped parsley. Taste the rice and, if necessary, add salt and pepper to taste. Let cool for 5 minutes before serving.
Makes 4 to 6 servings
March 16, 2007; Weber Recipe of the Week
