Seafood – Paella on Grill Over Charcoal
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 800 g chicken or le
- 800 g Kin Prawns, with shell, without head
- 500 g squid (s) (sepia tubes), cut into rins
- 500 g mussel (s) (mussels)
- g 1,000 rice
- 200 g sausae (chorizo)
- 3 bell peppers, red, yellow, green
- 4 medium onion (s)
- 6 tomato (s), firm
- 6 clove (s) garlic
- 1 ½ liter vegetable stock
- 3 pinches saffron
- 1 cup olive oil
- 1 hot pepper
- 20 olives, black
- pepper
- salt
- 5 lemon (s), cut into wedges
- Herbs, mediterranean
Print Recipe
Pin Recipe Instructions
- Salt and pepper the meat. In the paella pan, approx. 46 cm tall, fry the meat in oil. Fry the chopped pepper pieces. Add the onion pieces and garlic and chopped chorizo and fry everything for 10 minutes, stirring constantly. Add tomatoes and peppers and reduce a little while stirring constantly. Slide to the edge where the chicken pieces are. At the end of the process, add the prawns and the sliced squid, fry them briefly and slide them to the edge.
- Pour new oil in the middle of the pan and add the rice, toast briefly and turn often. Fill up with about three quarters of the vegetable stock and simmer for about 10 minutes. Gradually add more broth. Add saffron and season with salt and pepper. Stir everything well and add olives. When it boils again, adjust the pan so that it continues to simmer and add the mussels.
- Cover with perforated aluminum foil and finish cooking with low heat or the residual heat, garnish with lemon wedges and serve in the pan.
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