GRILL • SUMMER

SummerIsle Paella

Name: SummerIsle Paella
Total time: 1 h 15 min
Yield: 12–15
Ingredients: 3 lbs boneless chicken thighs, cut into chunks; 1 lb chorizo, sliced; 1 lb large shrimp, peeled; 4 cups short-grain rice (bomba or arborio); 8 cups good chicken stock (hot); 1 large pinch saffron threads; 2 onions, diced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 6 cloves garlic, sliced; 2 cups crushed tomatoes; 1 cup frozen peas; Olive oil, salt, pepper, smoked paprika

SERVES 12–15

TIME 1 HR 15 MIN

LEVEL MEDIUM

Big, smoky, one-pan rice feast cooked over the fire. Chorizo, shrimp, chicken, saffron, and whatever vegetables we have on hand.

Notes

This is our big SummerIsle showpiece. Everyone gathers around the fire while it cooks. The shrimp go in at the end so they stay tender.

INGREDIENTS

3 lbs boneless chicken thighs, cut into chunks
1 lb chorizo, sliced
1 lb large shrimp, peeled
4 cups short-grain rice (bomba or arborio)
8 cups good chicken stock (hot)
1 large pinch saffron threads
2 onions, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
6 cloves garlic, sliced
2 cups crushed tomatoes
1 cup frozen peas
Olive oil, salt, pepper, smoked paprika

METHOD

1. Build a good bed of coals. Place a large, heavy-duty paella pan or wide cast-iron skillet over the fire.
2. Brown the chicken and chorizo in plenty of olive oil. Remove and set aside.
3. In the same pan, cook onions and peppers until soft. Add garlic and paprika, cook 1 minute.
4. Add rice and stir to coat. Toast 2 minutes. Add tomatoes and saffron. Stir.
5. Pour in the hot stock. Do not stir after this point. Nestle the chicken and chorizo back in. Season well.
6. Let it bubble gently over the fire for 20–25 minutes. When the rice is almost done, scatter the shrimp and peas over the top. Cook another 8–10 minutes until shrimp are pink and rice is tender.
7. Remove from heat. Cover with a clean towel and rest 10 minutes. The socarrat (crispy bottom) is the prize.

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