Paella on the Grill
PRINT THIS
VIEW LARGER
PRINT THIS
Paella on the Grill
- dinner
- entrée
- 6-8 servings
- 45 minutes
Risotto Base Ingredients
- 1 T butter
- ¼ C yellow onion, chopped
- 1.5 C Arborio Rice
- 1.5 chicken stock
Risotto Base Directions
- Melt butter in sauce pan over medium heat. Add onion and cook for 1 minute (be sure to not brown). Add rice and stir to ensure it doesn’t brown. Add half of the chicken stock and let it absorb fully, then add the rest of the chicken stock. Keep stirring. Remove from the heat once liquid has evaporated. Set in a separate bowl and put in the fridge to cool. Rice will not be completely cooked.
Risotto Broth Ingredients
- 4 C chicken stock
- ¼ tsp saffron
- 1 T tummeric
- ½ tsp red pepper flakes
- 2 garlic cloves, minced
- 1 ¾ T Lobster Base
- 1 tsp salt
Risotto Broth Directions
- Add all ingredients and heat on the stove over low heat.
Tomato Butter Ingredients
- 2 oz butter, unsalted-room temp
- 1 tsp tomato paste
- 1 tsp fresh parsley
Tomato Butter Directions
- Mix together by hand or with a food processor until ingredients are fully integrated.
Paella Ingredients
- 2 links chorizo (cut into ½” pieces)
- 2 links chicken sausage (cut into ½” pieces)
- 1 carrot, peeled and diced
- 1 bell pepper, diced
- 1 lb Shrimp, shelled and deveined
- 18 Mussels
- 18 Clams
Paella Directions
- Once base broth, butter, and vegetables for the paella are prepped, you are ready to grill. Heat grill nice and hot. Sear chorizo and chicken sausage until it's browned. Add the vegetables and cook until tender and brown (approximately 5-7 minutes). Stir in your risotto base. Add risotto broth. Ladle in risotto broth. Mix in your tomato butter. Place mussel, clams, and shrimp around pan. Close the grill lid and let cook for 6 minutes. Remove from heat and tent for 5-10 minutes then serve. Garnish with parsley and freshly diced tomatoes.
Serves 6
Recipe by Chef Liz McCune, founder of Eat Seattle.
