Paella on the Grill – Recipe and Tips

Fire up the Paella Pan (and the Grill) for Father’s Day

Father's Day Paella - on the Grill

Father’s Day is around the corner, so get ready to fire up the grill and break out the big guns – or in this case, the big paella pan. Paella is always fun to make and of course, to eat. It’s a perfect way to feed a crowd and your family, and the best way to make it is over a fire. When it’s ready to serve, simply plunk it down in the center of the table and let everyone dig in. Family-style eating doesn’t get better than this, which is a perfect way to celebrate Dad.

Myriad versions of paella exist, depending on region and taste, but there are specific ingredients to use and techniques to follow for authentic results.

The pan:
Think wide, low, and flat. The key is to spread the rice in a thin layer, so that as many grains as possible are in contact with the bottom of the pan. This will ensure not only contact with the aromatics (soffrito) but the desired crispy bottom (socarrat) of the cooked paella. Paella pans are easy to find and affordable. I purchased my 15-inch pan for less than $30. Alternatively, a very large cast iron skillet will do the trick.

Rice:
Short grain rice will absorb the liquid, remain relatively firm during cooking, and crisp – long grain rice will not. Use short grain rice, preferably Spanish Bomba or Valencia. Risotto (Arborio) rice may be substituted, if necessary. Note: Depending on the rice, cooking times may vary slightly.

Soffrito:
An important blend of sautéed aromatics, typically onion, garlic, and grated ripe tomato, is used as a base to flavor the rice. It’s important to sauté the ingredients until the moisture from the tomato and the wine evaporate and the soffrito thickens, and let it deepen in color to build flavor.

Stock:
If possible, use a homemade stock, chicken or shrimp stock are ideal, although a good quality store-bought chicken stock is a fine substitution. A key step is to add a generous pinch of saffron to the stock to infuse a subtle perfume and a burnished golden-red color.

Socarrat:
This is the holy grail of paella, the coveted crispy bottom that forms in the pan while the paella is cooking. To achieve this, a few techniques are imperative. Do not overload the pan, or the rice will not be able to dry out and will not crisp. And, most importantly, do not stir the paella once the rice is spread in the pan and topped with the proteins. You will know if the rice is crisping when the paella begins to make crackling sounds. This is the sure-fire way to know when the paella is ready, so be sure to wait for the “snap-crackle-pop” before you remove the pan from the grill!

Grill it!
It’s important for the pan to cook over an even heat source. A grill can accommodate the size of a large paella pan, unlike many stovetops. Plus, the fire will add a smoky backdrop to the dish. And finally, Father’s Day really wouldn’t be replete without turning on the grill, right?


Grilled Paella

Active Time: 1 hour
Total Time: 1 hour, plus standing time
Serves: 6

4 plum (Roma) tomatoes, halved lengthwise
4 cups chicken stock
1/2 teaspoon saffron threads
1 pound boneless chicken thighs, cut into 1-inch pieces
Smoked sweet Spanish paprika
Salt
Freshly ground black pepper
1 pound large (16/18) shrimp, shelled and deveined, tails intact
Extra-virgin olive oil
8 ounces Spanish chorizo, cut crosswise into 1/2 inch slices

1 medium yellow onion, chopped, about 1 cup
3 garlic cloves, minced
1/4 cup dry white wine

2 cups paella rice (Bomba or Valencia), rinsed

12 to 16 mussels, scrubbed and beards removed
1/4 cup chopped Italian parsley
Lemon wedges for serving

1. Grate the tomatoes, cut-side down, on a box grater. Discard the skins and transfer the pulp and juices to a small bowl.

2. Bring the stock to a simmer in a medium saucepan over medium heat. Add the saffron and keep warm over low heat.

3. Place the chicken in a bowl and toss with 1 teaspoon paprika, and then lightly season with salt and black pepper. Put the shrimp in a separate bowl and toss with 1/2 teaspoon paprika, and then lightly season with salt and black pepper.

4. Prepare the grill for direct cooking over medium heat. Preheat a 15-inch paella pan or large cast iron skillet for about 10 minutes.

5. Add 1 tablespoon oil to the paella pan. Add the chorizo and cook until the chorizo is golden brown on both sides, 3 to 4 minutes, turning as needed. With a slotted spoon, transfer the sausage to a bowl. There should be rendered fat from the chorizo remaining in the pan. If not, add 1 tablespoon oil to the pan. Arrange the chicken in one layer in the paella pan and cook until colored on both sides, 4 to 6 minutes, turning as needed. With a slotted spoon, transfer the chicken to the bowl with the chorizo. (The chicken will not be cooked all the way through at this point.)

6. If the pan is dry, add 1 tablespoon oil to the pan. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and 1 tablespoon paprika and sauté until fragrant, about 30 seconds. Add the grated tomatoes with juices and the wine, stir to combine, and simmer, with the lid closed, until the liquid evaporates and the mixture thickens and darkens slightly, about 3 minutes, stirring occasionally. Add the rice and 1 teaspoon salt and stir to coat. Pour in the broth, stir to blend, and smooth the rice in an even layer in the pan. (Do not stir the rice after this point!) Arrange the chicken and chorizo over the rice and drizzle any accumulated juices from the bowls over the rice.

7. Cook the paella, with the lid closed, until about 3/4 of the liquid is absorbed and the rice is exposed, turning the pan occasionally to ensure even cooking, about 15 minutes.

8. Nestle the shrimp and mussels (hinge-side down) into the rice and continue to cook, with the lid closed, until the shrimp are cooked through, the mussels have opened, and the rice is making a crackling sound, 10 to 12 more minutes, turning the pan occasionally to ensure even cooking.

9. Remove the paella pan from the grill and discard any unopened mussels. Let stand for 5 minutes. Sprinkle the parsley over the paella and garnish with lemon wedges. Serve immediately.

Porcini and Rosemary Crusted Lamb Chops

A little magic mushroom dust does wonders to your meat (not that kind of mushroom, silly):

Porcini and Rosemary Crusted Lamb Chops Recipe

You want these mushrooms – namely dried porcini mushrooms – in your kitchen. They keep indefinitely in your pantry, and can easily be reconstituted for use with pasta, risotto, soups, and sauces. Or you can simply blitz the heck out of them and turn them into dust.

Porcini mushroom dust is a magical elixir, fragrant with umami-rich aroma and flavor, and a gorgeous ingredient to add to rubs and marinades. Its earthy smoky flavor melds beautifully with garlic and herbs, such as rosemary and thyme, and is an excellent complement to meats, such as beef and lamb, when used as a rub.

While dried porcini mushrooms are pricey by the pound, the good news is that you don’t need a lot to make this rub – all you need is a half-ounce. When the mushrooms are dried, their flavor intensifies, so a little goes a long way. Other dried mushrooms, such as shiitakes, may be substituted, but in terms of flavor, the porcini is best. I use a spice grinder to blitz the mushrooms before mixing them with the rub ingredients, for a pasty consistency. If you don’t have a spice grinder, you can use a mini-food processor, with slightly coarser, results.

Note: If the dried mushrooms are slightly spongy and not entirely crisp before grinding, then cut them into 1/2-inch pieces, spread on a small baking tray, and place in a 300°F oven for 10 to 12 minutes. Remove and cool to room temperature before grinding.

Porcini and Rosemary Crusted Lamb Loin Chops

Active Time: 20 minutes
Total Time: 30 minutes, plus 20 minutes drying time if needed
Serves 4

1/2 ounce dried porcini mushrooms
4 tablespoons olive oil, divided
1 large garlic clove, minced
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 lamb loin chops, each about 1-inch thick

1. Finely grind the mushrooms in a spice grinder. Transfer to a small bowl and add 3 tablespoons oil, the rosemary, 1 teaspoon salt, and ½ teaspoon black pepper and stir to blend.
2. Coat the lamb on all sides with the rub and let stand at room temperature for 30 minutes.
3. Preheat the oven to 375°F.
4. Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Cook until brown on both sides, 3 to 4 minutes per side. Transfer the skillet to the oven and cook to your desired doneness, about 8 to 10 minutes for medium-rare. Remove from the oven, tent with foil, and let rest 10 minutes before serving.

Grilled Salmon with Kale and Quinoa

Grilled Salmon Skewers with Kale and Quinoa Salad

Yes, you can grill all year. I often use my grill as my second oven and fire source for cooking meats, chicken, and fish, no matter the weather … well, usually. Sometimes, I admit that I can’t bear the thought of stepping out into frigid temperature or a downpour to quickly char-grill my dinner. So I turn to my oven broiler for (nearly) the same charred results. This is how I prepared these salmon skewers.

Whether you use your oven or the grill, this healthy meal is bright and satisfying. I use my go-to marinade for the salmon. With a balance of bright citrus, sweet chile heat, and piquant mustard, it hits all the flavor categories, and provides a welcome bite to cut through the buttery richness of the fish. The salad is another go-to favorite, where I massage the kale leaves – you’ve probably heard of this method by now. In case you haven’t, massaging the tough leaves helps to tenderize them, so that they are slightly softened, but not limp, while taming their earthy flavor. It’s really a must for kale salads, and can often be done well ahead of serving without the risk of wilting, thanks to the sturdiness of the kale leaves – and it’s a brilliant prep trick for salad.

You might wonder why I skewered the salmon, especially since there’s nothing else threaded on the skewers with the fish. I do this so that the salmon, which is cut into large chunks, has more surface area and corners, that are exposed to the grill. This ensures that there will be lots of crispy charred bits all over the salmon, which in my opinion is the best part of this recipe.

Grilled Salmon Skewers with Kale and Quinoa

Active Time: 20 minutes
Total Time: about 30 minutes, plus marinating time
Serves: 4 to 5
Special equipment: Pre-soaked bamboo skewers

2 pounds salmon filet, skin and pin bones removed, cut into 1-inch chunks

Marinade:
2 tablespoons olive oil
2 tablespoons soy sauce (or tamari)
2 tablespoons fresh lime juice
1 tablespoon sweet chili sauce, such as Sriracha
1 tablespoon Dijon mustard

Salad:
1 small bunch curly green kale
3 tablespoons extra virgin olive oil, divided
1 tablespoon lemon or lime juice
Salt
1 tablespoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 cup chopped cauliflower florets
1/2 cup cooked quinoa, room temperature
1 medium carrot, coarsely grated or shaved
1 small red chile pepper, thinly sliced
2 tablespoons fresh cilantro leaves, coarsely chopped
2 tablespoons fresh mint leaves, coarsely chopped, plus extra for garnish

1. Place the salmon in a medium bowl. Whisk the marinade ingredients in a small bowl. Pour over the salmon and stir to coat. Refrigerate for 30 minutes.
2. Remove the tough ribs from the kale and tear the leaves into bite-size pieces. Place in a large bowl and drizzle with 1 tablespoon oil, the lemon juice, and season with 1/8 teaspoon salt. With your hands, toss and rub the leaves to thoroughly coat for about 1 minute. Let stand at room temperature.
3. Whisk the remaining 2 tablespoons oil, the vinegar, 1/4 teaspoons salt, and the black pepper in a small bowl.
4. Preheat the oven broiler.
5. Thread the salmon on the skewers and discard the marinade. Arrange the skewers on a grill pan and place on the top rack under the oven grill. Grill until cooked through and well marked in places, about 8 minutes, turning the skewers once.
6. While the skewers are grilling, assemble the salad. Add the cauliflower, quinoa, carrot, chile pepper, cilantro, and mint to the kale. Drizzle with the dressing and toss to coat.
7. To serve, spread the salad on a platter or individual serving plates. Top with the salmon skewers and garnish with additional mint.

Condiment Spotlight: Green Olive Tapenade (with Oven Roasted Salmon)

The Green Olive Tapenade is a keeper.

Green Olive Tapenade Topping on Roasted Salmon

I’ll be honest. The real star of this salmon dish is the green olive and almond tapenade. No offense to the salmon, which is sublime as always and a no-fail simple, healthy meal. But, frankly, it’s the tapenade I want to talk about: it’s positively addictive with a briny brightness that complements the buttery rich salmon. It’s also versatile. Not only is the tapenade a worthy accompaniment to grilled fish (halibut is also a good contender), it’s a great stand-alone starter spooned on crostini or sprinkled over pizzas, pasta, and grains. The good news is that this recipe makes a generous amount of tapenade, so you can refrigerate the leftovers. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Recipe: Roasted Salmon with Green Olive Tapenade

Active Time: 10 minutes
Total Time: about 40 minutes
Serves 4; Makes about 1 1/2 cups tapenade

Tapenade:
12 ounces pitted green olives, such as Castelvetrano
1/2 cup almonds, toasted
2 anchovies, drained
1 large garlic clove
2 teaspoons capers
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

Salmon:
4 (6 ounce) salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon, plus 4 lemon wedges for serving
Salt and freshly ground black pepper

1. Make the tapenade: Place all of the ingredients in the bowl of a food processor and process to a coarse paste, without letting it get mushy. (The tapenade may be stored in the refrigerator for up to three days.)
2. Heat the oven to 350°F. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and the lemon juice. Lightly season with salt and pepper. Bake in the oven until the salmon is just cooked to your desired doneness, about 25 minutes for medium, depending on the thickness of the filets.
3. Transfer to serving plates and top each filet with about 2 tablespoons of the tapenade. Serve with a lemon wedge.

Greek Tomato and White Bean Stew with Feta and Ouzo

 A splash of Ouzo and a sprinkle of feta add Greek inspiration to this hearty vegetable stew:

White Bean, Kale, Tomato Ragout with Ouzo and Feta

I love hearty vegetable soups in the winter. They are quick to prepare and non-judgmental when it comes to emptying the vegetable drawer in the refrigerator for a healthy dinner. One of my favorite stocks is Italian inspired and tomato based, sometimes with a splash of wine, and often with a rind of cheese added into the mix to exude delicious umami flavor while the soup simmers. I’ll then finish with beans or grains and handfuls of winter greens which wilt in the simmering stock just long enough to soften without discoloring. For this soup, I tweaked my favorite method and took a detour further south to Greece for inspiration. A splash of Ouzo (a Greek anise liqueur) amplifies the fennel in the soup and adds an extra layer of flavor that rounds out the tomatoes’ natural acidity. Rather than submerging a rind of cheese in the stock, I sprinkled feta over the soup for garnish. I must say I was pleased with this little detour, and I hope you are too.

Greek White Bean Stew with Tomato, Feta, and Ouzo

Active Time: 35 minutes
Total Time: 35 minutes
Serves 4 to 6

2 tablespoons olive oil
1 large yellow onion, chopped
1 fennel bulb, thinly sliced, fronds reserved for garnish
3 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/4 cup tomato paste
1 1/2 cups dry white wine
1 (28-ounce) can Italian plum tomatoes, with juices
1 1/2 cups chicken stock (or vegetable stock for a vegetarian option)
2 to 3 tablespoons Ouzo or anise liqueur
1 bay leaf
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bunch lacinato kale (or chard)
1 (15-ounce) can cannellini beans, drained and rinsed
Crumbled feta for garnish

1. Heat the oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring, until the vegetables soften, and the onion is translucent without coloring, about 5 minutes. Add the garlic, oregano, thyme, and red pepper flakes and stir until fragrant, about 30 seconds. Stir in the tomato paste to blend and then add the wine. Simmer until the wine is reduced by about one-third, about 2 minutes.
2. Add the tomatoes, chicken stock, 2 tablespoons Ouzo, the bay leaf, sugar, salt, and pepper. Bring to a boil, and then reduce the heat to medium-low. Partially cover and simmer 20 minutes, stirring occasionally. Taste for seasoning, and add a little more salt or another tablespoon of Ouzo if desired.
3. While the stew is simmering, remove the tough stems from the kale, stack the leaves, and slice crosswise into thin ribbons. 
Stir the kale and white beans into the stew and cook until the kale wilts, stirring frequently, 3 to 4 minutes. If the stew is too thick, top off with additional chicken stock and adjust the seasoning as necessary. Ladle the soup into serving bowls and serve garnished with crumbled feta and the reserved fennel fronds.

Braised Lamb Meatballs with Roasted Red Pepper Sauce and Feta

 – It’s a Meatball Time of Year –

Recipe for Lamb Meatballs with Feta

When the weather is cold, wet, and snowy, nothing is more comforting than a platter of comforting meatballs, browned and braised in a fragrant and spicy tomato sauce. These meatballs take inspiration from my two favorite types of meatball, a Moroccan lamb kefta and an Italian meatball, and roll them into a spicy and oh-so satisfying dish. In this recipe, the ground lamb is seasoned with North African spices, and each ball is filled with a nugget of feta cheese nestling in the center. After a quick browning in a skillet, they are popped into the oven to braise and finish cooking in a blanket of roasted tomato-pepper sauce infused with spices and a kick of heat, harissa-style. It may be chilly outside, but these meatballs will surely warm you up.

Braised Lamb Meatballs

Braised Lamb Meatballs with Roasted Red Pepper Sauce and Feta

Active Time: 40 minutes
Total Time: 1 hour and 15 minutes, plus 1 hour chilling time
Makes about 20 meatballs and 2 1/2 cups sauce; Serves 4 to 6

Sauce:
1 (14.5-ounce) can fire roasted tomatoes with juices
1 (12-ounce) jars roasted peppers, drained
2 garlic cloves
2 tablespoons tomato paste
2 tablespoons ground chili paste, such as sambal olek
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper

Meatballs:
2 pounds ground lamb
1/4 cup finely chopped yellow onion
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped fresh mint
2 garlic cloves, minced or pushed through a press
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3 ounces feta, cut into 1/3-inch cubes, plus 1/4 cup, crumbled, for garnish
1/4 cup chopped fresh cilantro or mint leaves

1. Combine the sauce ingredients in the bowl of a food processor and process to blend.
2. Combine all of the meatball ingredients, except the feta, in a bowl. Using your hands, gently mix until the ingredients are evenly distributed.
3. Shape the meat into 1 1/2 inch balls. Make a small indentation in the centers with your thumb and insert a feta cube, then close the meat around to seal it. Place the meatballs on a plate, cover with plastic wrap, and refrigerate for 1 hour.
4. Heat the oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the meatballs in batches, without overcrowding, and brown on all sides, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.
5. Add the sauce to the skillet and cook briefly over medium heat, scraping up any brown bits in the pan. Return the meatballs to the skillet and nestle them in the sauce, turning to coat. Transfer the skillet to the oven and cook until the meatballs are thoroughly cooked through, about 30 minutes. During the last 5 minutes of cooking time, sprinkle the crumbled feta over the lamb.
6. Serve with couscous or rice and garnish with chopped mint or cilantro.

 

Breakfast for Dinner: Shakshuka

Tunisian-style Ragout with Sausage, Kale, and Poached Egg

Egg, Sausage, Kale Ragout

Shakshuka is a traditional North African breakfast composed of simmered tomatoes, peppers, aromatics, and poached eggs. It’s meant to be spicy which is a nifty DIY method for keeping cool in the Saharan heat. (The more you sweat, the more you cool off). As for us, it’s a warming meal that screams comfort food, perfect for the dead of winter. The Tunisians call shakshuka breakfast, but I’ve added sausage, spinach, and chickpeas and prefer to call it dinner. It’s delicious as is, served with crusty bread for mopping up the egg yolk and the sauce. If desired, spoon prepared couscous (or rice for gluten-free) into shallow serving bowls. Make a well in the center of the couscous and ladle the ragout and egg into the center of the couscous.

Sausage Tomato Ragout with Poached Eggs and Chick Peas

Prepare this in a 10-inch deep skillet and serve family-style at the table. If you have individual skillets (pictured), then prepare the ragout in one large skillet or pot. Before adding the eggs, divide the ragout between individual skillets placed on the stovetop over medium heat, and add one egg to each skillet. Chard or kale leaves may be substituted for the spinach.

Active Time: 45 minutes
Total Time: 45 minutes
Serves 4 to 6

2 tablespoons extra-virgin olive oil, divided
1/2 pound hot Italian or chorizo sausages, sliced 1/2 inch thick
1 medium onion, chopped, about 1 cup
1 large garlic clove
2 teaspoons smoked paprika
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 (28-ounce) can Italian plum tomatoes with juice
1 (14-ounce) can chickpeas, drained and rinsed
1 teaspoon salt, or to taste
1 to 2 teaspoons harissa or hot sauce, to taste

1 bunch spinach, stems discarded, leaves coarsely chopped
4 to 6 large eggs
Chopped fresh cilantro or parsley for garnish

1. Heat 1 tablespoon olive oil in a deep oven-proof skillet over medium-high heat. Add the sausages and brown on all sides, about 4 minutes. Transfer the sausages with a slotted spoon to a plate lined with a paper towel. Discard the oil from the pan, but do not rinse out the skillet.
2. Add 1 tablespoon olive oil and the onion to the skillet and saute over medium heat until the onion begins to soften, about 2 minutes, scraping up any brown bits. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds, stirring constantly. Return the sausages to the pan and add the tomatoes, chickpeas, and salt. Stir to combine and taste for seasoning. If more heat is desired, add the harissa or hot sauce to taste.
3. Simmer the ragout, partially covered, over medium-low heat, to slightly thicken and allow the flavors to develop, about 20 minutes, stirring and breaking up the tomatoes with a spoon. Stir in the spinach and cook until slightly wilted, about 2 minutes.
4. Make an indentation or well in the ragout with a spoon. Crack one egg in a small bowl and gently slide the egg into the indentation. Repeat with the remaining eggs, taking care to not overlap the eggs. Cover the skillet and simmer over medium-low heat until the egg whites are set but the yolks remain runny, about 10 minutes.
5. Remove from the heat. Serve family style or spoon the ragout with one egg into individual serving bowls. Garnish with chopped fresh cilantro or parsley and a grind of black pepper.