Spanish BBQ Paella
Nothing shouts of summer quite like the vibrant dish of paella. Cooked with ease on the BBQ, the traditional Spanish dish is loved worldwide. This simple recipe is the essence of sunny days and festive gatherings, every bite is a celebration of the BBQ season.
Ingredients
100ml olive oil
200ml white wine
2 large onions, finely chopped
5 cloves garlic, finely chopped
1 large pack prepared mussels in white wine sauce
16 Large cooked shell on prawns
4-6 chicken thighs, chopped
Chorizo ring, sliced
800g paella or arborio rice
750ml passata
2 large peppers (1 red and 1 green)
500g garden peas (left to defrost before using)
Paella spice (there are some very good shop bought mixes to save time)
2 litres of chicken stock
Lemon wedges
SPICE MIX
1 tsp smoked paprika
½ tsp sweet paprika
½ tsp turmeric
¼ tsp cayenne pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp saffron threads
½ tsp sea salt
Method
1. Preheat your BBQ of choice to a medium heat, place a large paella pan on the grill.
2. Heat the oil in the pan and fry the chicken and chorizo until lightly golden on all sides. When cooked, remove from the pan. Add the onion and garlic and cook until softened.
3. Add the peppers and paella spice and cook for a few minutes more.
4. Tip in the rice, stir in well to thoroughly coat, before pouring in the wine. Allow to sizzle and absorb into the rice.
5. Return the chicken and chorizo into the pan, add 1.5 litres of the stock and passata, and allow to simmer stirring occasionally until the rice cooked, add the rest of the stock if needed.
6. Stir through the peas, mussels and prawns; heat for a few minutes more.
7. Serve garnished with lemon wedges loads of crusty fresh bread and a whole cooked lobster for extra indulgence (optional).
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Method
1. Preheat your BBQ of choice to a medium heat, place a large paella pan on the grill.
2. Heat the oil in the pan and fry the chicken and chorizo until lightly golden on all sides. When cooked, remove from the pan. Add the onion and garlic and cook until softened.
3. Add the peppers and paella spice and cook for a few minutes more.
4. Tip in the rice, stir in well to thoroughly coat, before pouring in the wine. Allow to sizzle and absorb into the rice.
5. Return the chicken and chorizo into the pan, add 1.5 litres of the stock and passata, and allow to simmer stirring occasionally until the rice cooked, add the rest of the stock if needed.
6. Stir through the peas, mussels and prawns; heat for a few minutes more.
7. Serve garnished with lemon wedges loads of crusty fresh bread and a whole cooked lobster for extra indulgence (optional).
