jdeslaur's Notes:
Expand4 pounds Whole Chicken Ask a question about this ingredient
3 Chorizo sausages Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/2 pound Shallots (chopped) Ask a question about this ingredient
6 cloves of garlic (chopped) Ask a question about this ingredient
15 ounces whole canned tomatos Ask a question about this ingredient
1/2 bunch Italian Parsley (chopped) Ask a question about this ingredient
2.5 pounds Arborio (or a more suitable short grain rice) Ask a question about this ingredient
5 cups Chicken stock Ask a question about this ingredient
2 cups white wine Ask a question about this ingredient
1 pinch Saffron Ask a question about this ingredient
1 pound Large (21-25 count) shrimp, deveined and peeled Ask a question about this ingredient
1 pound littleneck clams Ask a question about this ingredient
1 pound mussels Ask a question about this ingredient
1 pound crawdad tail meat Ask a question about this ingredient
1 Red Bell pepper (garnish) Ask a question about this ingredient
1 Lemon Ask a question about this ingredient
2 tablespoons Oregano Ask a question about this ingredient
2 tablespoons Smoked Paprika Ask a question about this ingredient
2 tablespoons Paprika Ask a question about this ingredient
Salt and Pepper Ask a question about this ingredient
1/2 pound scallops Ask a question about this ingredient
Start a fire using lump coal as the base and wait until it looks like its ready to cook on. I used a chimney for mine and I wait for the coal on top to turn red.
Ask a question about this stepPlace cast iron skillet on the grill. Heat oil and add the Chorizo, cook for 5-7 minutes turning the sausages to make sure they don't burn. Once done take out sausages and reserve. Take the red bell pepper and place on the grill off to the side, wrapped in aluminum.
Ask a question about this stepTake the whole chicken and remove any parts you don't want to include. Cut off wings and legs and try and get as much meat off as possible. Rub down the meat with salt, pepper, oregano and paprika. Cook chicken until skin is crispy. Remove from pan and reserve.
Ask a question about this stepNow we take the garlic, shallots and parsley and saute for 2-3 minutes. Take the canned tomatoes, drain, crush by hand and add to the mix. Cook until the mix starts to caramelize.
Ask a question about this stepNow, saute the rice in the mix (sofrito if you are Tyler), make sure the rice gets good and coated, saute until the rice starts to turn slightly brown. I need to note at this step I only had 4 cups of rice in pan, which is most of the 2.5 lbs bag of rice that I bought. I later cooked the rest because the rice-everything else ratio was a little low.
Ask a question about this stepBefore adding all the liquid make sure to dissolve some saffron into the chicken stock by warming it up. Pour the liquid into the rice stir-fry you have going. And grab a drink, you have some time. You might also want to assess the how your fire is doing at this point.
Ask a question about this step(OPTIONAL) make chicken stock out of the chicken carcass, left over garlic and shallots that you have. I used this for my second batch of rice and crawdad meat defrosting.
Ask a question about this stepAfter half of the liquid has been boiled off from the rice add in the mussels, clams and scallops. Fold the shellfish into the rice. And let it sit.
Ask a question about this stepAfter another 10 minutes (or so) add in the shrimp and do your best to fold in the shrimp without disturbing the bottom of the pan. This is the true mark of paella, the cooking. The goal is to get a single layer of crispy burnt rice bits on the bottom.
Ask a question about this stepAt this point I ran out of space in the skillet (full disclosure), so i have a separate dish for the Chorizo, chicken, remaining rice and crawdad meat.
Ask a question about this stepSince this is all done by a wood fire time is a bit tricky. I could tell you that it took me 2 hours to make this and for you that amount of time could either give everyone serious food poisoning from undercooked seafood or burn it into nonrecognition. I judged by what the top of the paella was doing, since i had some shrimp and clams on top i just waited until the clams opened and the shrimps were pink.
Ask a question about this stepRemove from heat, (i had to combine my separate bowls) garnish with some chopped parsley, lemon wedges and red bell pepper and red pepper flakes.
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