Paella

from Latin Flavors on the Grill by Daniel Rodriguez
submitted by Jan Chernoff
preparation time: 2½ hours for the stock, under 1 hour for the Paella
serves 8

For the Lobster Stock:

2 lobster tails
1 cup butter
4 carrots, peeled and coarsely chopped
4 celery stocks, coarsely chopped
4 white onions, peeled and coarsely chopped
3 garlic cloves, peeled
3 cups sherry
1 tablespoon crushed red pepper flakes
4 bay leaves
1 bunch thyme
1 bunch parsley
¼ cup tomato paste
3 quarts water

Melt butter in a large stockpot over medium high heat. Add lobster, carrots, celery, onions, and garlic. Sauté until all vegetables have softened, around 20 minutes. Add all remaining ingredients and bring to a boil. Turn the heat to low and simmer for two hours. Strain the stock for further use.

For the Paella:
3 tablespoons extra-virgin olive oil
½ cup onion, diced
8 ounces Spanish style chorizo, chopped
1 pound boneless, skinless chicken thighs, diced
8 ounces smoked ham, diced
4 cloves garlic, minced
2 cups Bomba or Arborio rice
2 cups white wine
2 12-ounce bottles of beer
1 cup diced tomatoes
2 bay leaves
2 tablespoons saffron threads
1 tablespoon Spanish paprika
6 cups lobster stock (see above)

12 mussels, scrubbed and de-bearded
12 clams, washed and scrubbed
1 pound jumbo shrimp, de-veined
Salt and pepper

For the garnish:
1 red bell pepper, julienned
1 cup frozen peas
2 tablespoons finely chopped parsley
1 cup artichoke hearts, cut in half
Extra-virgin olive oil

Place paella pan on hot grill. Add the oil and let pan get hot so oil sizzles. Add the onions, chorizo, chicken, and ham and sauté for 3 minutes. Add garlic and sauté another 3 minutes. Add the rice and make sure the grains are fully coated in oil, about 3 minutes. Add the wine and beer and mix well. Add the tomatoes, bay leaves, saffron, and paprika. Keep stirring until all of the liquid is absorbed.

Add 3 cups of lobster stock to the pan and bring to a boil. Cover the grill and let simmer for 10 to 15 minutes.

Open the grill and add the mussels and clams, making sure to push each one into the rice. Use the pattern of one mussel and then one clam. Then add the shrimp and the remaining 3 cups lobster stock, but not so much as to make it soupy. Stir and mix everything and then cover the grill and cook for another 5 to 10 minutes. Add the frozen peas and chopped parsley and cook another 2 to 3 minutes.

Scoop the paella into bowls and garnish with the julienned red bell pepper and artichoke hearts. Drizzle olive oil onto the top of the paella.

I prepared this dish on a charcoal grill, but of course propane could also be used. If using charcoal, make sure to have adequate coals as the dish will take around 1 hour to cook.