How to Make Paella Seafood and Chicken (Juliana's Easy Paella on the Grill) | The Frugal Chef
How to make paella seafood and chicken. How to make paella on the grill. How to make paella at home.
This weekend we were invited to our friend Juliana and she made a paella on the grill. This is very easy and so, so delicious. As you will see in the video, she uses a paella seasoning that she purchases on Amazon. I am including the link below.
For the seafood, she uses cooked shrimp, Argentinian red shrimp and a seafood blend. The paella also has chicken, pork tenderloin and Spanish chorizo.
Purchase paella rice here -
Purchase the paella seasoning here -
VEA ESTE VIDEO EN ESPAÑOL -
SUBSCRIBE HERE! -
Share, like and comment.
Follow me :
Twitter :
Facebook :
Instagram :
How to make paella on the grill -
Serves 10
1/4 cup olive oil
1 head garlic clove — minced
1 bunch parsley — finely chopped
10 chicken wing drumettes
1 pound pork tenderloin — cubed
2 Spanish chorizo links — sliced
1 pound seafood blend - scallops, calamari
6 cups seafood stock — heat to boiling
3 tablespoons paella seasoning
1 pound jumbo cooked shrimp
3 cups long grain, parboiled rice
1 pound Argentinian red shrimp
15 oz. canned asparagus spears
1 red bell pepper — cut into strips
8.5 oz. canned peas
Salt
Lemon or lime slices for serving
If cooking on the grill - heat the grill to 375° F (190° C).
Add the olive oil in the paella pan and heat. Add the garlic and parsley. Mix and cook for a couple of minutes. Add the chicken drumettes. Cook for a 3 to 4 minutes and flip. Add the pork tenderloin and the chorizo. Mix and cook for a few minutes.
Add the seafood blend. Mix well. Pour the boiling hot stock into the pan. Add the seasoning and mix well. Season with salt. Add the cooked shrimp.
Start adding the rice a fistful at a time — in clusters. Simply drop it into the pan. Lower the heat and cover the grill. Cook for about 10 minutes.
Arrange the Argentinian shrimp on top of the partially cooked rice. Cover the grill again and cook for another 10 minutes.
Arrange the asparagus, bell pepper and peas onto the rice. Cover with foil, close the lid and cook for an extra 15 minutes.
Serve with lemon or lime slices on the side. Enjoy!
Music courtesy of YouTube - Night Run Away by An Jone
How to make Seafood and Chicken Paella
This week with Crazyguykurt Cooks, we will be looking at the classic Spanish dish - Paella. On any normal day, rice gets to play the best supporting role. But today, along with the sexy saffron, it takes centre stage in this recipe. With the addition of both Seafood and chicken, its packed full of flavour. And I also, add chorizo for and extra measure and yes, I know its not an authentic paella ingredient, but i just love the smokiness and flavour it adds to the meal.
_________________________________________________
INGREDIENTS:
2 cups of Bomba or Paella Rice
1 diced white onion
4 cloves of garlic (crushed)
1 sliced red pepper
150 gr sliced chorizo
50ml Tomatoe Paste
20 strands of Saffron
Flat leaf Parsley to garnish
6 chicken thighs (cut in half)
12 medium prawns (deveined and shelled)
1L chicken stock
1L fish stock
2 teaspoons Smoked Spanish Paprika
50ml Olive Oil
Paella Pan:
Induction Plate:
Easy Vegan Paella (1 Pan!) | Minimalist Baker Recipes
Easy vegan paella that’s packed with seasonal vegetables and so flavorful! Comforting, naturally gluten-free, and perfect for weeknight meals or meal prep. Just 1 pan required!
Full Recipe:
Paella is a rice-based dish originating in Valencia, Spain. The word paella means “frying pan,” and the dish is traditionally made in a shallow, wide pan with handles on the sides, sometimes also called a paellera. Our version is not traditional but is our plant-based take on this delicious Valencian dish.
FOLLOW US!
Blog:
Instagram:
Twitter:
Facebook:
Spain On A Small Plate: Paella 1
Paella is a classic Spanish rice-based dish. I use chicken, sausage, and shrimp in this paella, but other proteins like escargot (or snails), mussels, or other shellfish are common. For the veg, in this paella I use asparagus but you could use other greens, like, peas or green beans. I use cherry tomatoes, which make a striking presentation, but you could use larger tomatoes cut into pieces. To cook this paella I use a propane-fueled paella cooking burner with concentric rings, which provides even heating to the paella pan. I call it a butano because that’s what it was called in the shop, called The Spanish Table, where I bought it many years ago. But you could do it on a stove top or even in an oven. – John Hornick
Instagram: @chefsapprenticecooklikeapro SEE THE FINISHED DISH
chefsapprentice.com
Serves 6
Preparation time: about 90 minutes
Ingredients:
1 ½ - 2 lbs. boneless, skinless chicken breast or chicken thigh, cut into 1” pieces
3-4 Sausages, depending on size (I used mild Italian)
¾ lbs. medium shrimp, peeled and deveined
1 lg. onion, coarsely chopped
About 10 cloves garlic, thinly sliced
About ¾ cup cherry tomatoes, halved
About 1 ½ cups white beans, cooked
About ¾ cup asparagus, cut diagonally into 1” pieces
2-3 qts. chicken stock, warm
Several saffron threads
4-6 rosemary sprigs
8 lemon wedges
Kosher salt
Peppermill
Olive oil
Paella rice (Bomba, Calasparra, Calrose)
About ½ cup scallions, chopped (white and green parts)
Sources:
Paella Pans, burners, and accessories:
Paella 1
This is the first of two video demos on how to make a basic paella, the Spanish rice dish. For more fun food adventures, check out my blog at