Skillet Grilled Seafood and Chorizo Paella
Ingredients
The base
-
2
tablespoons
olive oil
-
½
small
sweet onion, chopped
-
2
cloves
garlic, minced or grated
-
4
ounces
Spanish chorizo, sliced
-
3-4
medium
heirloom tomatoes, chopped
-
1
jar (8 ounces)
roasted red peppers, sliced
-
¼
cup
white wine
-
2
cups
jasmine or basmati rice
-
4
cups
chicken broth
-
2
small
skinless chicken thighs or breast
-
⅓
cup
blue cheese stuffed green olives
-
1
teaspoon
Spanish smoked paprika
-
1
teaspoon
salt
-
to taste
pepper
-
pinch
saffron
The seafood
-
16
ounces
fresh seafood (e.g., 1 lobster tail, 6 jumbo shrimp, 4 clams, and 4 mussels)
The garnish
-
2
lemons
juice
-
to taste
fresh chopped parsley
-
to taste
white truffle oil (optional)
Instructions
- Preheat the grill to high heat and place a large cast iron skillet on the grill to heat.
- Add olive oil, onion, and garlic to the skillet, season with salt and pepper, and cook until the onion is soft.
- Add chorizo and cook until browned, then add tomatoes and roasted red peppers, cooking for another 5 minutes.
- Deglaze the pan with white wine, then stir in the rice and toast for 3-5 minutes.
- Pour in the chicken broth, add chicken, olives, paprika, saffron, and season with salt and pepper, then cover and grill for 15 minutes.
- Toss the seafood with olive oil, salt, and pepper, then add to the skillet after 15 minutes, cover, and grill for another 15 minutes.
- Remove from the grill, drizzle with lemon juice and truffle oil if desired, and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
479
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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