Paella is all about the prep; once you've got your ingredients ready to go, all you have to do is layer and cook.
We roasted our own red pepper, and Amanda then peeled it and cut it into beautiful strips.
This recipe calls for a mix of pork shoulder, chicken and shrimp -- all in bite-friendly chunks.
Amanda heats our large paella pan on the grill, adding a bit of oil. You want a nice, steady fire that will last you at least 40 minutes and taper gently as you go.
The chorizo goes in first flavoring the oil.
It's a good idea to season the meat well with salt and pepper, as you don't add a lot more to the paella later on.
The glowing coals make quick work of browning the chicken and pork.
After we made a hole in the middle of all the meat, it was time for the onion and garlic -- 6 cloves worth!
We used fresh tomatoes, but feel free to use canned.
We used arborio rice for this paella, but you can really use any kind of short-grain white rice.
We added all but one cup of the stock, for fear that the liquid would slosh over the edges. Once some of it had been absorbed, we added the last cup.
North Country Rambler calls for 1 teaspoon of red pepper flakes, or to taste. This all depends on how fiery you want your paella. We went with about 1/2 a teaspoon.
A few healthy pinches of saffron give the paella that earthy flavor and a vibrant yellow hue.
When most of the liquid is absorbed, it's time for the shrimp, the peas (we used frozen) and red pepper.
Simmering it for the last few minutes with the lid on ensures that the shrimp cook evenly and gives the paella a nice smokiness.
Voila!
Author Notes:
This preparation lends itself to travel meals -- like camping, picnics, or tailgating. Much can be prepared in advance. - North Country Rambler
Food52 Review: When we first saw this recipe, we thought: what a great idea to pack up all your ingredients and then head off to the game to grill some paella! We were even happier to find that North Country Rambler's paella is more than just a fun gimmick; it's also a savory, earthy rice dish, generously scented with saffron and studded with chicken, pork shoulder and chorizo, with a stunning top layer of shrimp, peas and roasted red pepper. If you don't have a grill, you can easily make this on the stove, but we loved the smokiness -- and the excitement -- of cooking it in stages over an open flame. - A&M —The Editors
Serves: 15 person tailgate party
Ingredients
Advance Prep
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Extra virgin olive oil
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1
pound Chorizo sausage, 1-inch pieces
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1
pound skinless chicken thighs, bite size
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1
pound fresh pork shoulder, bite size pieces
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1
large onion, diced
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6
garlic cloves, minced
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3
cups tomatoes chopped
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3
cups "Bomba" or good short grain rice
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6
cups chicken stock
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1
pound medium shrimp, peeled and deveined
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1
cup Peas (frozen is fine)
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1/2
cup roasted red peppers sliced
Assemble the Paella
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Salt & pepper
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3
pinches saffron
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1
teaspoon red pepper flakes
Directions
Advance Prep
- Assemble ingredients in zip lock bags. Bring a cup of good extra virgin olive oil, salt, freshly ground black pepper, red pepper flakes, three large pinches of saffron, a wooden spoon, and a supply of Rioja! Go to the stadium!
Assemble the Paella
- Center coals in middle of grill and heat a large paella or 14" (or bigger) pan, ideally with a charcoal Weber kettle (but any BBQ grill will work).
- In the heated center of the pan, add a drizzle of olive oil and the cut up Chorizo sausage. The spicy Chorizo will flavor the cooking oil. Cook almost through, and push to side of pan.
- Season chicken and pork with salt and pepper and cook them in center of pan. When almost cooked through, push to side to keep warm.
- Sauté onion and garlic over center heat until onions are translucent. Add tomatoes and stir.
- Distribute all cooked ingredients evenly around pan. Add rice, and chicken stock. Season to taste with red pepper flakes. Distribute saffron and mix with rice and liquid. Bring to simmer and cook uncovered for ten minutes, stirring occasionally. When liquid is almost absorbed, distribute shrimp and peas evenly around pan, Place strips of roasted pepper on top of paella. Cover pan or close Weber Kettle lid. Cook ten minutes covered to develop smoky flavor, or until the shrimp is just cooked. Check rice for texture and serve.
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