Wednesday, June 06, 2012

Yesterday there was a spectacular occurrence that won't happen again until 2117. And besides the Cubs beating the Brewers 10-0, Venus went in front of the Sun. 

Since you asked:

This was the funnest - is that a word? - thing I have made on the grill in a while. I made it smaller with four skin-on, bone in chicken thighs and about ten shrimp and two Portuguese  smoked sausages sliced up. 2 cups of Arborio rice and five and a half cups of chicken stock.

You need to get a Paella pan you can use on the grill. So fun, so easy, so cool looking and amazingly tasty. Used the gas grill with soaked oak chips in a smoker box. All bubbly and reddish brown and yellow. Looked great when I added the green peas. 

The other key was Arborio rice and adding the chicken stock as I went instead of just dumping the whole thing in. 


  • 1/2 cup olive oil, divided
  • 16 chicken thighs
  • 3 tablespoons Essence, recipe follows
  • 2 1/2 teaspoons salt, divided
  • 2 pounds chorizo sausage, diced into 1/4 half moons
  • 1 medium onion, chopped
  • 2 cups small diced red bell peppers
  • 2 cups small diced green bell peppers
  • 4 tablespoons minced garlic
  • 2 teaspoons saffron threads
  • 2 quarts chicken stock
  • 4 cups medium-grain rice
  • 2 pounds jumbo shrimp (shell on, backs split)
  • 1 pound mussels
  • 10 ounces or 2 1/3 cups frozen green peas, thawed


Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive oil. Season the chicken with 2 tablespoons of Essence and 2 teaspoons of salt. Once the oil is hot sear the chicken in the pan until well caramelized, about 4 minutes per side. Remove the chicken from the pan and set aside. Add the rest of the olive oil with the chorizo to the pan and sear, stirring occasionally, until well caramelized, about 7 minutes. Add the onions, red and green bell peppers to the pan and sweat until softened, about 5 minutes. Add the garlic and saffron to the pan and return the chicken to the pan as well. Pour the stock in the pan and bring to a boil. Reduce the heat to medium and cook the chicken for 10 minutes. Add the rice to the pan and carefully stir to incorporate. Continue to cook the rice for 15 minutes. Season the shrimp with the remaining Essence and 1/2 teaspoon of salt and add to the pan with the mussels tucking them under the rice. Continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes. Add the peas, turn the heat to low and continue to cook the paella until a crust begins to form on the bottom of the pan, about 5 to 7 minutes more. Serve while hot.