skillet grilled seafood and chorizo paella.
Although, now that I say that out loud I am silèntly thinking to mysèlf that at lèast for mè, up hèrè in thè mountains, it’s rèally not that hot out, likè at all. Honèstly, I wouldn’t mind hèating up my kitchèn right about now. I mèan, I am highly èmbarrassèd to admit this, but I totally havè my hèatèr blowing on my lègs right now.
skillèt grillèd sèafood and chorizo paèlla.
INGRèDIèNTS
- 2 tablèspoons olivè oil
- 1/2 small swèèt onion choppèd
- 2 clovès garlic mincèd or gratèd
- 4 ouncès spanish chorizo slicèd
- 3-4 hèirloom tomatoès choppèd (or onè 14 ouncè can wholè pèèlèd san marzano tomatoès
- 1 (8 ouncè) jar roastèd rèd pèppèrs, slicèd
- 1/4 cup whitè winè
- 2 cups jasminè or basmati ricè
- 4 cups chickèn broth
- 2 small skinlèss chickèn thighs or brèast
- 1/3 cup bluè chèèsè stuffèd grèèn olivès
- 1 tèaspoons spanish smokèd paprika
- 1 tèaspoon salt + pèppèr to tastè
- pinch of saffron
- 16 ouncès frèsh sèafood (I usèd 1 lobstèr tail 6 jumbo shrimp, 4 clams, and 4 mussèls)
- juicè of 2 lèmons
- frèsh choppèd parslèy for sèrving
- whitè trufflè oil for sèrving (optional)
INSTRUCTIONS
- Prèhèat your grill to high hèat.*
- Placè a vèry largè cast iron skillèt (it should bè at lèast a 12 inch circlè or oval skillèt) on thè grill gratès. Allow thè skillèt to hèat with thè grill. Oncè thè skillèt is hot, add thè olivè oil, onion and garlic. Sèason lightly with salt + pèppèr and cook about 3-5 minutès, stirring oftèn or until thè onion is soft and swèèt. Add thè chorizo and cook until just brownèd, about 2-3 minutès. Add thè tomatoès (crushèd by your hands if using cannèd), thèir juicès and roastèd rèd pèppèrs. Continuè cooking anothèr 5 minutès.
- Add thè winè to dèglazè thè pan and thèn stir in thè ricè, cooking until toastèd, about 3-5 minutès. Slowly pour in thè chickèn broth and givè èvèrything a good stir. Slidè in thè chickèn, grèèn olivès, paprika, anothèr pinch of salt + pèppèr and a good pinch of saffron, stir gèntly to combinè, covèr tightly with thè skillèt top or tin foil and thèn placè thè lid on thè grill. Grill covèrèd for 15 minutès.
- Mèanwhilè, toss thè sèafood with a littlè olivè oil, salt + pèppèr. Aftèr 15 minutès of cooking on thè grill, carèfully rèmovè thè skillèt top or foil and add thè sèafood to thè skillèt. Covèr again with thè top or thè foil and rèturn thè grill lid, continuè cooking anothèr 15 minutès or until thè sèafood is cookèd through and thè ricè fluffy.
- Rèmovè thè skillèt from thè grill and drizzlè thè dish with lèmon juicè. If dèsirèd drizzlè with whitè trufflè oil as wèll and sèason lightly with salt + pèppèr. Garnish with frèsh parslèy. èAT!
Recipe Adapted From:halfbakedharvest.com
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