Subj : 9/20 World Paella Day - 1
To   : All
From : Dave Drum
Date : Thu Sep 19 2024 10:53 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Grilled Paella
Categories: Poultry, Rice, Herbs, Vegetables, Seafood
     Yield: 8 servings

          Handful of wood chips, such
          - as fruit or hickory (opt)
     1 lg Pinch saffron
 2 1/4 qt Chicken broth
   1/4 c  Extra-virgin olive oil
     2 lb Chicken thighs
          Salt & fresh ground pepper
     1 lb Chorizo; in half-moons
     1 md Onion; peeled, fine chopped
     1 tb Minced garlic
     4 c  Short-grain rice
 1 1/2 lb Jumbo shrimp; peeled,
          - deveined, chopped
     1 c  Fresh or frozen peas
     2    Dozen littleneck clams;
          - cleaned
     2 tb Fine chopped parsley (opt)

 If using, soak the wood chips in water. In a large pot,
 stir the saffron into the chicken broth and set over
 medium heat. Once hot, lower the heat and keep warm.

 In an 18" paella pan, heat the olive oil over
 medium-high heat. (A large, wide, shallow, flameproof
 saucepan may be substituted - or, in a pinch, an
 enameled Dutch oven.) Season the chicken thighs all over
 with salt and pepper and brown on all sides in the hot
 oil. Transfer to a plate. Cook the chorizo in the same
 pan until it starts to brown. Transfer to a second,
 paper-towel-lined plate. Remove the pan from the heat.

 Light a charcoal grill with about a large cereal box’s
 worth of charcoal. Return the paella pan to the stove
 and set over medium-high heat. When hot, add the onion
 and cook until translucent, about 4 minutes. Add the
 garlic and stir until fragrant, then add the rice and
 stir to coat. Season with salt and pepper.

 Bring the stock, paella pan, chicken, chorizo and other
 ingredients to a table near the grill. When the fire is
 at its peak heat (all of the coals are lit, and you can
 hold your hand over the hottest part of the fire for
 only a few seconds), quickly stir the shrimp, chorizo
 and peas into the rice, then add 2 quarts of stock. Add
 the clams hinge-side up so that when they open in the
 heat, their juices are released into the rice. Nestle
 the chicken on top. Using thick gloves and a pair of
 tongs, carefully remove the grill grate. Drain the wood
 chips and drop them into the fire. Quickly replace the
 grill grate and set the paella pan on the grate. Cover
 the grill and cook the paella until all the liquid has
 absorbed, 25 to 30 minutes. If the rice is underdone,
 add another cup of stock and return to the fire for 5 to
 7 minutes. Season with salt and pepper to taste and, if
 you choose, top with parsley.

 By Sam Sifton

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

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... Chicken strips are basically ranch dressing shovels.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)