Serves a Crowd

Tailgate Paella

by:
October 15, 2010
5
1 Ratings
Tailgate Paella
  • Serves 15 Person Tailgate Party
Author Notes

This preparation lends itself to travel meals -- like camping, picnics, or tailgating. Much can be prepared in advance. - North Country Rambler —North Country Rambler

Test Kitchen Notes

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

What You'll Need
Ingredients
  • Advance Prep
  • Extra virgin olive oil
  • 1 pound Chorizo sausage, 1-inch pieces
  • 1 pound skinless chicken thighs, bite size
  • 1 pound fresh pork shoulder, bite size pieces
  • 1 large onion, diced
  • 6 garlic cloves, minced
  • 3 cups tomatoes chopped
  • 3 cups "Bomba" or good short grain rice
  • 6 cups chicken stock
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup Peas (frozen is fine)
  • 1/2 cup roasted red peppers sliced
  • Assemble the Paella
  • Salt & pepper
  • 3 pinches saffron
  • 1 teaspoon red pepper flakes
Directions
  1. Advance Prep
  2. 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!
  1. Assemble the Paella
  2. 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).
  3. 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.
  4. 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.
  5. Sauté onion and garlic over center heat until onions are translucent. Add tomatoes and stir.
  6. 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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21 Reviews

GMA8.5
GMA8.5 July 3, 2012
Great recipe, but millions of Spanish and Catalan men would be astonished to see this recipe included in the list of 5 things you thought you couldn't grill.
All around Barcelona and Catalunya you see men headed for the parks with huge paella pans strapped to their bikes or motorcycles. They're meeting for paella, which is almost always cooked outside. A great meal for the shore, with fish and shellfish.
 
roland.hu
roland.hu November 3, 2010
Thanks so much for your comments on the stovetop cooking! My pan isn't big enough to cover all four burners, but I think I might try to just rotate the pan every so often.
 
foodfighter
foodfighter November 3, 2010
http://www.blackboardeats.com has a deal for www.tienda.com paella kits (30% off)
 
lapadia
lapadia November 1, 2010
Congratulations, on the EP and being in the finals, this recipe sounds delicious!
 
roland.hu
roland.hu October 31, 2010
Congrats NCR on being chosen with this recipe! I saw the video of the paella and I can't wait to try it!

However, if I end up cooking this indoors - at what temperature do I cook it over? I know that Merrill and Amanda said to cook it over medium high when you are cooking the meat - what about when you are cooking the rice? Any help would be much appreciated!
 
North C.
North C. November 1, 2010
For stove top cooking I use a very large paella pan that actually covers four burners. It is much larger than the one Amanda and Merrill used in the video. (We have lots of friends when we cook paella for some reason.) I start with the pan centered over two burners, and sear the meats over high heat, sausage first. Then I lower the heat to a medium flame and move the pan so it is over all four burners. Then I add the rice and stock stir it all up, bring it to a simmer, and cook for an additional fifteen minutes. I put up a picture of the stove top version on the blog - www.NorthCountryRambler.com. Thanks so much for commenting. I am having way too much fun with this!
 
NWB
NWB October 29, 2010
This looks great and I love the idea of cooking it in a parking lot before a football game!
 
TasteFood
TasteFood October 28, 2010
Congratulations! I love the idea of cooking a paella on the grill. Everything tastes better with smoke and fresh air.
 
ashleychasesdinner
ashleychasesdinner October 28, 2010
Congratulations to you on your nomination!!
 
jlffool
jlffool October 28, 2010
When I was 7, I won an Atari at my dad's company summer picnic. They had just come out, and the only game I ever had for it was Pong. Yes, indeed... this is more fun! NCR, first off Congrats! Fantastic recipe and braggers rights regardless of outcome! Second, I noticed you mentioned on your blog that there is a slideshow of this. I can't seem to find it... Can anyone help on old lady out???
 
North C.
North C. October 28, 2010
Slide show for both recipes are on this site. I tried to copy the link here - http://www.food52.com/blog/1287_tailgate_paella
 
mrslarkin
mrslarkin October 28, 2010
Guys, the slideshow link is here on this page. Scroll up a little and look on the right side of screen, under "right now in recipes"
 
jlffool
jlffool October 28, 2010
lol. i'm so embarrassed. looking down the barrel of 40 never looked so grim! thank you NCR and mrslarkin!
 
North C.
North C. October 28, 2010
I will be holding my breath for five days. The last time I won anything I was 7. It was a bike that was too big for me. This is more fun. Isn't sharing recipes great?
 
mrslarkin
mrslarkin October 28, 2010
Yes! And these prizes are way better, too. :)
 
Waverly
Waverly October 29, 2010
Congratulation, NCR! It is very exciting - kind of takes you by surprise how much so - I really like your recipe and the fact that it is "to go".
 
mrslarkin
mrslarkin October 28, 2010
Congrats on the Editor's Pick and being a finalist! I really like the ease of this recipe.
 
MaryE
MaryE October 19, 2010
I think this is the best recipe of all but I can't seem to get my vote to register.
 
luvcookbooks
luvcookbooks October 18, 2010
I like the out of door idea. There's a great description of paella making in Pat Willard's book about saffron.
 
dymnyno
dymnyno October 15, 2010
Sorry...should that be bravo!
 
dymnyno
dymnyno October 15, 2010
Brava for being the first to post a paella recipe...sounds delicious...a real classic crowd pleaser!