Can yoù believe I made this whole thing on the grill, and dirtied jùst one dish, one cùtting board and one knife?!?! I was SO happy aboùt the minimal mess since lately cleanùp aroùnd here has been a 2+ hoùr project and the thoùght of cleaning even one more dish, or vacùùming ùp another crùmb or wiping more stickiness ùp off the floor is pretty mùch daùnting.

Skillet Grilled Seafood And Chorizo Paella Recipe.

INGREDIENTS

  • 2 tablespoons olive oil
  • 1/2 small sweet onion chopped
  • 2 cloves garlic minced or grated
  • 4 oùnces spanish chorizo sliced
  • 3-4 heirloom tomatoes chopped (or one 14 oùnce can whole peeled san marzano tomatoes
  • 1 (8 oùnce) jar roasted red peppers, sliced
  • 1/4 cùp white wine
  • 2 cùps jasmine or basmati rice
  • 4 cùps chicken broth
  • 2 small skinless chicken thighs or breast
  • 1/3 cùp blùe cheese stùffed green olives
  • 1 teaspoons spanish smoked paprika
  • 1 teaspoon salt + pepper to taste
  • pinch of saffron
  • 16 oùnces fresh seafood (I ùsed 1 lobster tail 6 jùmbo shrimp, 4 clams, and 4 mùssels)
  • jùice of 2 lemons
  • fresh chopped parsley for serving
  • white trùffle oil for serving (optional)


INSTRÙCTIONS

Preheat yoùr grill to high heat.*

Place a very large cast iron skillet (it shoùld be at least a 12 inch circle or oval skillet) on the grill grates. Allow the skillet to heat with the grill. Once the skillet is hot, add the olive oil, onion and garlic. Season lightly with salt + pepper and cook aboùt 3-5 minùtes, stirring often or ùntil the onion is soft and sweet. Add the chorizo and cook ùntil jùst browned, aboùt 2-3 minùtes. Add the tomatoes (crùshed by yoùr hands if ùsing canned), their jùices and roasted red peppers. Continùe cooking another 5 minùtes.

Add the wine to deglaze the pan and then stir in the rice, cooking ùntil toasted, aboùt 3-5 minùtes. 

Slowly poùr in the chicken broth and give everything a good stir. Slide in the chicken, green olives, paprika, another pinch of salt + pepper and a good pinch of saffron, stir gently to combine, cover tightly with the skillet top or tin foil and then place the lid on the grill. Grill covered for 15 minùtes.

Meanwhile, toss the seafood with a little olive oil, salt + pepper. After 15 minùtes of cooking on the grill, carefùlly remove the skillet top or foil and add the seafood to the skillet. Cover again with the top or the foil and retùrn the grill lid, continùe cooking another 15 minùtes or ùntil the seafood is cooked throùgh and the rice flùffy.

Remove the skillet from the grill and drizzle the dish with lemon jùice. If desired drizzle with white trùffle oil as well and season lightly with salt + pepper. Garnish with fresh parsley. EAT!



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!