by North Country Rambler
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by Sarah Shatz
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by North Country Rambler
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by Sarah Shatz
A&M's Testing Notes:
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Extra virgin olive oil Ask a question about this ingredient
1 pound Chorizo sausage, 1-inch pieces Ask a question about this ingredient
1 pound skinless chicken thighs, bite size Ask a question about this ingredient
1 pound fresh pork shoulder, bite size pieces Ask a question about this ingredient
1 large onion, diced Ask a question about this ingredient
6 garlic cloves, minced Ask a question about this ingredient
3 cups tomatoes chopped Ask a question about this ingredient
3 cups "Bomba" or good short grain rice Ask a question about this ingredient
6 cups chicken stock Ask a question about this ingredient
1 pound medium shrimp, peeled and deveined Ask a question about this ingredient
1 cup Peas (frozen is fine) Ask a question about this ingredient
1/2 cup roasted red peppers sliced Ask a question about this ingredient
Assemble ingredients in zip lock bags. Bring a cup of good extra virgin olive oil, salt, freshly ground black pepper, red pepper flakes, three large pinches of saffron, a wooden spoon, and a supply of Rioja! Go to the stadium!
Ask a question about this stepSalt & pepper Ask a question about this ingredient
3 pinches saffron Ask a question about this ingredient
1 teaspoon red pepper flakes Ask a question about this ingredient
Center coals in middle of grill and heat a large paella or 14" (or bigger) pan, ideally with a charcoal Weber kettle (but any BBQ grill will work).
Ask a question about this stepIn the heated center of the pan, add a drizzle of olive oil and the cut up Chorizo sausage. The spicy Chorizo will flavor the cooking oil. Cook almost through, and push to side of pan.
Ask a question about this stepSeason chicken and pork with salt and pepper and cook them in center of pan. When almost cooked through, push to side to keep warm.
Ask a question about this stepSauté onion and garlic over center heat until onions are translucent. Add tomatoes and stir.
Ask a question about this stepDistribute all cooked ingredients evenly around pan. Add rice, and chicken stock. Season to taste with red pepper flakes. Distribute saffron and mix with rice and liquid. Bring to simmer and cook uncovered for ten minutes, stirring occasionally. When liquid is almost absorbed, distribute shrimp and peas evenly around pan, Place strips of roasted pepper on top of paella. Cover pan or close Weber Kettle lid. Cook ten minutes covered to develop smoky flavor, or until the shrimp is just cooked. Check rice for texture and serve.
Ask a question about this stephttp://www.blackboardeats.com has a deal for www.tienda.com paella kits (30% off)
Congratulations, on the EP and being in the finals, this recipe sounds delicious!
Congrats NCR on being chosen with this recipe! I saw the video of the paella and I can't wait to try it!
However, if I end up cooking this indoors - at what temperature do I cook it over? I know that Merrill and Amanda said to cook it over medium high when you are cooking the meat - what about when you are cooking the rice? Any help would be much appreciated!
For stove top cooking I use a very large paella pan that actually covers four burners. It is much larger than the one Amanda and Merrill used in the video. (We have lots of friends when we cook paella for some reason.) I start with the pan centered over two burners, and sear the meats over high heat, sausage first. Then I lower the heat to a medium flame and move the pan so it is over all four burners. Then I add the rice and stock stir it all up, bring it to a simmer, and cook for an additional fifteen minutes. I put up a picture of the stove top version on the blog - www.NorthCountryRambler.com. Thanks so much for commenting. I am having way too much fun with this!
This looks great and I love the idea of cooking it in a parking lot before a football game!
Congratulations! I love the idea of cooking a paella on the grill. Everything tastes better with smoke and fresh air.
Congratulations to you on your nomination!!
When I was 7, I won an Atari at my dad's company summer picnic. They had just come out, and the only game I ever had for it was Pong. Yes, indeed... this is more fun! NCR, first off Congrats! Fantastic recipe and braggers rights regardless of outcome! Second, I noticed you mentioned on your blog that there is a slideshow of this. I can't seem to find it... Can anyone help on old lady out???
Slide show for both recipes are on this site. I tried to copy the link here - http://www.food52.com/blog/1287_tailgate_paella
Guys, the slideshow link is here on this page. Scroll up a little and look on the right side of screen, under "right now in recipes"
lol. i'm so embarrassed. looking down the barrel of 40 never looked so grim! thank you NCR and mrslarkin!
I will be holding my breath for five days. The last time I won anything I was 7. It was a bike that was too big for me. This is more fun. Isn't sharing recipes great?
Congratulation, NCR! It is very exciting - kind of takes you by surprise how much so - I really like your recipe and the fact that it is "to go".
Congrats on the Editor's Pick and being a finalist! I really like the ease of this recipe.
I think this is the best recipe of all but I can't seem to get my vote to register.
I like the out of door idea. There's a great description of paella making in Pat Willard's book about saffron.
Brava for being the first to post a paella recipe...sounds delicious...a real classic crowd pleaser!
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Paella is all about the prep; once you've got your ingredients ready to go, all you have to do is layer and cook.
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We roasted our own red pepper, and Amanda then peeled it and cut it into beautiful strips.
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This recipe calls for a mix of pork shoulder, chicken and shrimp -- all in bite-friendly chunks.
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Amanda heats our large paella pan on the grill, adding a bit of oil. You want a nice, steady fire that will last you at least 40 minutes and taper gently as you go.
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The chorizo goes in first flavoring the oil.
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It's a good idea to season the meat well with salt and pepper, as you don't add a lot more to the paella later on.
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The glowing coals make quick work of browning the chicken and pork.
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After we made a hole in the middle of all the meat, it was time for the onion and garlic -- 6 cloves worth!
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We used fresh tomatoes, but feel free to use canned.
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We used arborio rice for this paella, but you can really use any kind of short-grain white rice.
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We added all but one cup of the stock, for fear that the liquid would slosh over the edges. Once some of it had been absorbed, we added the last cup.
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North Country Rambler calls for 1 teaspoon of red pepper flakes, or to taste. This all depends on how fiery you want your paella. We went with about 1/2 a teaspoon.
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A few healthy pinches of saffron give the paella that earthy flavor and a vibrant yellow hue.
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When most of the liquid is absorbed, it's time for the shrimp, the peas (we used frozen) and red pepper.
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Simmering it for the last few minutes with the lid on ensures that the shrimp cook evenly and gives the paella a nice smokiness.
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Voila!
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Thanks so much for your comments on the stovetop cooking! My pan isn't big enough to cover all four burners, but I think I might try to just rotate the pan every so often.