Paella With Grilled Chicken And Shrimp Recipe
Ingredients
Marinade
3 tablespoons fresh chopped oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground coriander
4 garlic cloves, minced
5 tablespoons red wine vinegar
1/2 to 1 teaspoon cayenne, or to taste
1 tablespoon coarsely ground pepper
3 tablespoons olive oil
1/4 cup chicken broth
1 teaspoon salt, or to taste
6 skinless, boneless chicken breast halves
16 jumbo shrimp, peeled and deveined, tails left on Stock Base
2 bottles (8 ounces each) clam juice
5 cups chicken broth
1 cup dry white wine or imported dry vermouth
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 to 1 teaspoon saffron
Salt and freshly ground black pepper
Rice Mixture
1 tablespoon olive oil
1 pound chorizo or spicy Italian sausage, casings removed
2 large onions, chopped
4 garlic cloves, minced
2 cans (15 ounces each) whole tomatoes, drained and broken up
2 1/2 cups uncooked long-grain white rice
3/4 pound shark or swordfish, cut into 1-inch pieces
1 cup frozen peas, thawed
1/4 cup chopped fresh herbs, preferably oregano and thyme
16 clams, scrubbed
16 mussels, scrubbed
Directions
To Make Marinade: Mix all ingredients in glass bowl or jar.
Use immediately or refrigerate overnight.
Place chicken and shrimp in separate glass dishes or heavy zippered plastic bags.
(You may prefer marinating shrimp on skewers to make them easier to grill.) About 4 hours before serving, pour two thirds of the marinade over the chicken.
Cover and refrigerate, turning once.
About 1 hour before serving, pour remaining marinade over the shrimp.
Cover and refrigerate.
Remove both from refrigerator 30 minutes before grilling.
To Make Stock Base: In a deep, nonaluminum saucepan, combine all ingredients.
Boil slowly over moderate heat until reduced to 5 1/4 cups.
Taste and add additional seasonings and salt and pepper, if needed.
To Make Rice Mixture: In a deep wide saucepan or paella pan, heat olive oil until hot.
Add sausage and onions and saute, breaking up the sausage with a fork, until the onion is tender, about 15 minutes.
Pour off any fat.
Add garlic and tomatoes and cook several minutes more until liquid is evaporated, stirring occasionally.
Stir in stock base.
(Mixture may be refrigerated overnight.) About 45 minutes before serving, bring sausage mixture to a boil.
Stir in the rice, reduce heat to a simmer, cover, and cook 10 minutes.
Stir in fish and peas, cover, and simmer until the liquid is absorbed and the rice is tender, about 20 to 25 minutes; stirring once or twice.
Stir in herbs.
The rice will stay warm, covered, for up to 30 minutes.
To Grill: About 45 to 60 minutes before serving, prepare coals and, if desired, soak wood chips in water.
When coals are hot, add wood chips, if using.
Oil grill rack and place it about 3 to 4 inches from coals.
Remove chicken and shrimp from marinade; do not dry.
Grill chicken for 10 minutes, turning once, and shrimp 4 to 6 minutes, turning once, or until cooked through.
To Cook Mollusks: While chicken and shrimp are grilling, bring 1/4 inch of water to a boil in a large frying pan.
Discard any clams or mussels that are broken or do not clamp shut under water.
Add to water, cover, and cook over high heat, shaking the pan occasionally, until they open, about 4 minutes.
Remove with slotted spoon to plate and cover with foil.
If some are only partially opened, cover, and continue cooking, removing each as it opens fully.
Discard any that remain closed.
To Assemble: Spoon rice into paella dish or casserole.
Cut breasts in half and arrange them, shrimp, clams, and mussels over the top.
Use immediately or refrigerate overnight.
Place chicken and shrimp in separate glass dishes or heavy zippered plastic bags.
(You may prefer marinating shrimp on skewers to make them easier to grill.) About 4 hours before serving, pour two thirds of the marinade over the chicken.
Cover and refrigerate, turning once.
About 1 hour before serving, pour remaining marinade over the shrimp.
Cover and refrigerate.
Remove both from refrigerator 30 minutes before grilling.
To Make Stock Base: In a deep, nonaluminum saucepan, combine all ingredients.
Boil slowly over moderate heat until reduced to 5 1/4 cups.
Taste and add additional seasonings and salt and pepper, if needed.
To Make Rice Mixture: In a deep wide saucepan or paella pan, heat olive oil until hot.
Add sausage and onions and saute, breaking up the sausage with a fork, until the onion is tender, about 15 minutes.
Pour off any fat.
Add garlic and tomatoes and cook several minutes more until liquid is evaporated, stirring occasionally.
Stir in stock base.
(Mixture may be refrigerated overnight.) About 45 minutes before serving, bring sausage mixture to a boil.
Stir in the rice, reduce heat to a simmer, cover, and cook 10 minutes.
Stir in fish and peas, cover, and simmer until the liquid is absorbed and the rice is tender, about 20 to 25 minutes; stirring once or twice.
Stir in herbs.
The rice will stay warm, covered, for up to 30 minutes.
To Grill: About 45 to 60 minutes before serving, prepare coals and, if desired, soak wood chips in water.
When coals are hot, add wood chips, if using.
Oil grill rack and place it about 3 to 4 inches from coals.
Remove chicken and shrimp from marinade; do not dry.
Grill chicken for 10 minutes, turning once, and shrimp 4 to 6 minutes, turning once, or until cooked through.
To Cook Mollusks: While chicken and shrimp are grilling, bring 1/4 inch of water to a boil in a large frying pan.
Discard any clams or mussels that are broken or do not clamp shut under water.
Add to water, cover, and cook over high heat, shaking the pan occasionally, until they open, about 4 minutes.
Remove with slotted spoon to plate and cover with foil.
If some are only partially opened, cover, and continue cooking, removing each as it opens fully.
Discard any that remain closed.
To Assemble: Spoon rice into paella dish or casserole.
Cut breasts in half and arrange them, shrimp, clams, and mussels over the top.
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