Summer Sizzlers - Chef Luis's Grilled Paella

July 19, 2018

 

 

Ingredients

 

  • Paella Pan
     

  • 1 TBSP Vegetable Oil
     

  • 14 oz of Chorizo, Cut into 1/2" on the Diagonal
     

  • 1 Small Onion, Chopped
     

  • 1 Red Bell Pepper, Chopped
     

  • 2 Garlic Cloves, Chopped
     

  • 1/4 Tsp Paprika
     

  • 1 TBSP Tomato Paste
     

  • 2 Cups Paella Rice (Bomba)
     

  • 1 Pinch Saffron Thread
     

  • 4 C Chicken Stock
     

  • 1.25 lbs Boneless Chicken Thighs, Diced
     

  • 1/2 C Frozen Peas
     

  • Coarse Salt & Freshly Ground Black Pepper to Taste

 

 

 

Preparation

 

Preheat Hestan Grill to 475

 

Heat Oil in Paella Pan over Hestan Grill at 475

 

Add Chorizo and Cook Until Browned and Fragrant (about 1 minute)

 

Add Chicken and Cook for 2 minutes 

 

Add Onion, Red Bell Pepper, and Garlic

 

Cook, Stirring Occasionally Until Tender (about 3 minutes)

 

Add Paprika, Saffron, and Tomato Paste stirring for 3 minutes 

 

Add Bomba Rice evenly in Pan

 

Gently Stir to Combine Rice with Ingredients

 

Add Chicken Stock and Bring to a Light Boil

 

Lower the Heat on Hestan grill to Medium and Close Top 3/4

 

Cook for 20 Minutes while Shaking the Pan Every Few Minutes to Avoid Burning the Rice at the Bottom 

 

DO NOT STIRE WITH SPOON

 

Turn off Heat and Add Frozen Peas

 

Chose Lid and Cook for 3 Minutes to Cook Peas

 

Remove, Let it Rest for 3 Minutes and Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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