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.
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!
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