Paella on the grill - Spanish magic in a frying pan!
Paella is a Spanish national dish consisting of boiled rice, olive oil with added saffron and mixed with shellfish, squid, fish, poultry, etc. Paella actually comes from Valencia and means directly translated frying pan.
Ingredients
- 400 gram paella or risotto rice
- 1 liter good broth (see recipe below)
- 3 pcs shallots
- 3 cloves garlic
- 2 tbsp olive oil
- 1 pcs lemon
- 1 tsp saffron
- 4 pcs crayfish
- 1 kg shrimps
- 1 nett mussels
- 8 pcs chicken
- 1 pcs chorizo sausage
That is why today I have filled the frying pan with the ingredients I like best in a Paella. This is a slightly spicy variety that tastes fantastic on a summer evening. Crayfish, shrimp, chicken, chorizo and a delicious homemade broth.
Step 1
Start by making a good broth, cut up all the ingredients and place in different bowls. When you first start on the Paella itself, it takes about 20 minutes before the rice is perfectly cooked. They should not be completely soft, but have some chewing resistance. I think it's better that a Paella is a little more runny than too little liquid. When everything is ready, you start by finding the largest pan you have, preferably a Paella pan. Heat the pan and add the olive oil and chorizo. Fry this well and add the onion, garlic and saffron.
Step 2
When this has simmered for a few minutes, add the rice. Now it is important to have a heated broth ready and close to where you prepare the food. Add a little and a little sauce and stir gently all the time. When the liquid starts to run out, add a little more. This is how you continue for about 20 minutes.
Step 3
I grilled crayfish and chicken ready on the grill. I added the mussels 2 minutes before the Paella was ready. Season with lemon, salt and chili and serve immediately! A Paella should the guests wait for and not the other way around :-)
Step 4
Just before serving, mix all the good ingredients together and serve immediately. This tastes absolutely perfect !! Serve with a good Spanish red wine.
Step 5
Today I have made a broth on chicken, shrimp shells and mussels.
Start by finding a large pan with a lid. Add a little shallot, garlic and good olive oil. Fry golden and add the mussels. Pour in 2 dl white wine and put on the lid. After 5 minutes, pour all this into a separate bowl. Add the shrimp shell to the pan and cook well. Pour on cold water and a little chicken broth. Boil for 30 minutes and strain off the shell. Pour the broth from the mussels back together with the other broth and keep warm until you are ready to cook the food.
You can of course buy ready-made broth, but it tastes even better from the one you make yourself :-)