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.

Jamaican Jerk Chicken

Beat the heat with Caribbean-style Jerk Chicken:

Grilled Jerk Chicken Legs

Jamaican Jerk is a thick and heady Afro-Caribbean marinade chock-a-block full of ingredients. Don’t let the lengthy list of spices and aromatics deter you. All you need is the fire of a grill to unify the flavors and create a spicy-sweet finger licking dinner – perfect for a summer barbecue. The heat in the marinade traditionally comes from Scotch Bonnet peppers (super hot). I’ve modified that with jalapeños – but feel free to go all out with a scotch bonnet (carefully seeded with gloved hands!) if you dare. And remember – as with most meat marinades, the longer the chicken can soak in the marinade, the better the flavor.

Jerk Chicken
Serves 6

Marinade:
6 garlic cloves
4 scallions, chopped
2 jalapeños, stemmed, seeded (optional)
1 (2-inch) knob ginger, peeled, chopped
1/4 cup fresh lime juice
3 tablespoons soy sauce or tamari
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves
1 tablespoon black peppercorns
1 tablespoon canola oil
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

6 chicken legs and/or breasts with skin and ribs

Method:
1. Place the marinade ingredients in the bowl of a food processor and process to form a paste. Arrange the chicken in a large baking dish. Rub the marinade all over the chicken and under the skin where possible. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
2. Prepare the grill for indirect cooking over medium heat. Grill the chicken over indirect heat until charred and golden brown and thoroughly cooked through, 30 to 45 minutes, depending on size and thickness. During the last few moments of grilling, move the chicken to direct heat to char the skin as needed.
3. Serve garnished with fresh chopped parsley.

30 Minute Coconut Chicken Curry

January weather invites slow-cooking and one-pot meals. When it’s crazy cold, icy, and wet outside, it’s a good time to hunker down and make a steaming pot of fragrant, spicy curry. This chicken curry is brimming with vegetables and napped with coconut milk. It’s rich, aromatic, and bright  – a perfect antidote to the winter blues. It’s also  a one-pot wonder, simply prepared in 30 minutes, which is perfect for a weeknight meal or a no-fuss apres-ski (or shoveling!) dinner. Feel free to switch up the vegetables to your taste. Chicken thighs may also be used in place of the breast meat – just adjust the cooking time accordingly.

Coconut Chicken Vegetable Curry

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

2 tablespoons extra-virgin olive oil, divided
1 pound chicken breast, cut into 3/4-inch pieces
Salt and freshly ground black pepper
1 large yellow onion, chopped
2 large carrots, sliced 1/4–inch thick
1 poblano pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon grated peeled ginger
2 tablespoons curry powder
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk
6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped
1 red jalapeño pepper, sliced
Chopped fresh cilantro

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook until the chicken colors on all sides, turning as needed, 3 to 4 minutes. Remove the chicken from the pot and set aside on a plate. (It will continue to cook when it’s added back to the stew.)
2. Add 1 tablespoon oil to the same pot and then add the carrot and onion and sauté until the carrot brightens in color and the vegetables begin to soften, about 3 minutes. Add the poblano and sauté until crisp tender, about 2 more minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the curry powder and cook, stirring, to coat the vegetables and lightly toast the spice, about 30 seconds. Pour in the tomatoes and coconut milk and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low until the vegetables are tender, about 15 minutes.
3. Return the chicken to the pot and stir in the kale. Continue to simmer until the chicken is thoroughly cooked through and the leaves are wilted, about 5 minutes.
4. Serve the curry in bowls with basmati rice. Garnish with the jalapeño slices and fresh cilantro.

Time Out Soup: Turkey and Farro Soup with Carrots and Shiitake Mushrooms

This is a Sunday soup (or, in this case, a Tuesday soup). It’s a perfect antidote to a long holiday weekend punctuated with big meals and late evenings. It’s restorative, healthy, and nourishing and a perfect time-out meal to enjoy on a relaxed evening with no social agenda. It’s also a simple way to use some of that leftover turkey lurking in your fridge. If you don’t have turkey, fear not, chicken works just as well, so if you’ve soldiered through your Thanksgiving leftovers  you can easily use cooked chicken meat or a rotisserie chicken from your local store or farmer’s market. That’s why I often call this a Tur-Chicken soup.

There are two important ingredients I like to add to this soup. Shiitake mushrooms impart a slinky umami flavor to the stock, and farro, an ancient nutty wheat grain, lends satisfying heft to each slurp. Use pearled or semi-pearled farro for easiest cooking. Whole grain farro, while the healthiest option, requires soaking and a long cooking time of at least one hour, and has a distinct earthy flavor. Milder semi-pearled farro still retains some of its nutritious bran and germ but is scored to hasten cooking, and pearled farro is completely stripped, thus the least nutritious, but quickest to cook. If farro is not available, pearl barley is a good substitute.

Turkey and Farro Soup with Carrots and Shiitake Mushrooms

Active Time: 10 minutes
Total Time: 40 to 50 minutes
Serves 4 to 6

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced 1/4 inch thick
6 ounces small shiitake mushrooms, ends trimmed
6 cups turkey or chicken stock
1/2 cup pearled farro or pearl barley
2 thyme sprigs or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2 cups shredded cooked turkey or chicken breast meat
2 tablespoons finely chopped Italian flat leaf parsley

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and sauté until it softens without coloring, about 3 minutes. Toss in the carrots and mushrooms and sauté until the carrots brighten in color and the mushrooms begin to release their juices, 3 to 4 minutes. Add the farro and cook briefly, stirring to coat and lightly toast the grains, and then add the stock, thyme, and bay leaf. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until the farro is tender, 30 to 40 minutes. Stir in the chicken (or turkey), salt, and pepper and top off with additional stock if needed. Simmer until the chicken is heated through. Ladle the soup into bowls, and serve hot, garnished with the parsley.

Chicken Banh Mi Sandwich Recipe and Video #NationalSandwichDay

November 3rd is National Sandwich Day, and why not? The humble and satisfying sandwich, originally constructed as a vehicle for leftovers and efficient hands-on eating, has roots in nearly every culture. From classic American PB&J (peanut butter and jelly, for those of you who may ask), to hoagies and burgers, wraps and clubs, pockets and panini, and tartines and smørrebrød (which are fancier ways to say “open-face”), there is a version of a sandwich for every cuisine and appetite.

So, in honor of #NationalSandwichDay (and as a welcome diversion from the increasingly discordant politics and punditry in the last week of the Presidential campaign) I submit to you a delectable recipe and video for Chicken Banh Mi, guaranteed to whisk you away from the news cycle, at least for lunch. Banh Mi is the Vietnamese rendition of a sandwich with French sensibilities: French baguette, paté, and mayonnaise meet Asian spiced meats, chiles, pickles, and cilantro – a creation influenced by the lengthy colonization of Vietnam by France. (Even the origin of this sandwich can’t escape politics.) The key to a good banh mi is the perfect flavor balance of spicy, salty, sweet, and piquant, matched by a satisfying blend of textures – crusty tender baguette, bright herbs, crunchy pickles, and a creamy sweet-spicy mayo sauce.

banh-mi-mp4-0-000

Chicken Banh Mi Sandwich

The meat fillings in banh mi can vary from pork to chicken, duck, tofu, paté, or sausage. For a quick and light preparation, I often use chicken. Makes 4 sandwiches.

Marinade:
1 garlic clove, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha
1 tablespoon sesame oil
2 teaspoons brown sugar

2 boneless, skinless chicken breasts, each about 6 ounces, pounded to an even thickness, about 1/2-inch thick.

Pickled Vegetables:
1 medium carrot, peeled, cut into matchsticks
1 (4-inch) daikon, peeled, cut into matchsticks
1 (4-inch) English cucumber, seeded, cut into matchsticks
2 tablespoons sugar
1 teaspoon salt
1/3 cup rice wine vinegar

Spicy Mayo:
1/2 cup mayonnaise
1 tablespoon Sriracha

2 tablespoons vegetable oil
4 small hero rolls or 1 large soft baguette, cut into four (4-inch) sections, split
4 Boston lettuce leaves
1 to 2 jalapeños, sliced
1 bunch fresh mint
1 bunch fresh cilantro

1. Whisk the marinade ingredients in a bowl. Place the chicken in a small baking dish, pour the marinade over and turn to coat. Let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).
2. Combine the pickled vegetable ingredients in a bowl. Using your fingers, rub the vegetables until the sugar and salt dissolve, and the vegetables release their juices and begin to soften. Pour in the vinegar and let stand for at least 30 minutes (or refrigerate for up to 24 hours). Drain before using.
3. Whisk the spicy mayo ingredients in a small bowl and refrigerate until use.
4. Preheat a large skillet (preferably cast iron) over medium-high heat. Add the vegetable oil to the skillet. Remove the chicken from the marinade, place in the skillet and cook until browned on both sides and thoroughly cooked through, about 8 minutes. Transfer to a cutting board and let rest while you toast the bread, then thinly slice.
4. In the same skillet (do not wipe it out), toast the rolls, cut-side down until lightly marked and crusty, about 2 minutes, without turning, adding a little oil if necessary.
5. To assemble, spread about 1 tablespoon mayo on each cut side of each roll. Lay a lettuce leaf on the bottom half, then top with chicken, the pickled vegetables, jalapeños, mint leaves, and cilantro leaves. Serve immediately.

Video produced by Food Guru Channel and TasteFood

Get Your Grill On: 5 Recipes for Memorial Day Grilling

pomegranate chicken skewer tastefood
Pomegranate Chicken Skewers with Yogurt, Mint, and Pistachios

Chipotle Ribs TasteFood
Smoky Chipotle Glazed Ribs


Grilled Shrimp Tostadas

BLT salad view

BLT Salad with Avocado and Grilled Croutons

jerk chicken

Jamaican Jerk Chicken

Farmer’s Market Roasted Chicken Dinner

chicken platter tastefood

Springtime Bounty

A trip to the farmers market yielded the ingredients to inspire and assemble this dinner. It didn’t require much: one chicken, a bunch of green garlic, potatoes, and lambs lettuce. A good glugg of olive oil, a head of garlic, and a lemon plucked from our tree was all that was needed to bring this meal together – and a skillet and a grill.

chicken skillet

Green garlic is young garlic which resemble thick spring onions. Its buttery and mild flavor is amplified when roasted and braised. In this preparation, the green garlic’s bulbs and white stalks are tucked under a whole chicken which nestles in a skillet between hunks of potatoes and a garlic head while roasting. For serving, the reserved green garlic tips are chopped and tumbled with lemon zest, oil and a pinch of sea salt, for a bright gremolata garnish – making sure that the garlic stalks are completely put to use. A fresh lambs lettuce salad, simply dressed with lemon and olive oil, surrounds the chicken, mingling with the pan juices which are redolent with the buttery roasted garlic cloves. One stop shopping and dinner at its best.

garlic scapes

Roasted Chicken Platter with Potatoes, Garlic Scapes and Lemony Lambs Lettuce

The beauty of this recipe is its ease of preparation and one-skillet method. The veggies and chicken roast together – either on the grill or in the oven. Other vegetables such as onions and carrots may easily be substituted. Serves 4.

1 (4 pound) whole chicken
Salt
Extra-virgin olive oil
Freshly ground black pepper
3/4 pound garlic scapes
1 pound small yukon gold potatoes, halved crosswise
1 large head of garlic, outer layers of skin removed, top trimmed by 1/4 inch to expose the cloves.
1 untreated lemon, halved

Salad:
6 ounces lambs lettuce (mâche)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt

1. If you have time, season the chicken all over including inside the cavity with salt. Place in a bowl or on a rimmed dish and refrigerate uncovered for a few hours. Remove from refrigerator 1 hour before roasting. Drizzle and coat with olive oil. Season with freshly ground black pepper.
2. Prepare a grill for indirect cooking over medium-high heat (about 400°F/ 200°C). If using an oven, preheat to 400°F.
3. Snip off the green stalks of the garlic scapes and set aside. Place the bulbs, the potatoes and garlic head in a large bowl. Drizzle with about 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat, then dump the vegetables into a large cast iron skillet (or grill-proof baking dish). Nestle the chicken into the center of the vegetables, breast-side up. Roast over indirect medium-high heat until the chicken is thoroughly cooked through, 1 to 1 1/4 hours, basting occasionally with pan juices and rotating the pan from time to time to ensure even cooking. Remove from the heat and transfer the chicken to a cutting board. Let rest for 15 minutes.
4. While the chicken rests, squeeze the roasted garlic into the pan and gently mix around to combine with the juices and vegetables.
5. Make the gremolata: Finely chop the green garlic tips and place in a bowl. Add 1 teaspoon finely grated lemon zest and juice of 1/2 lemon, 1 tablespoon olive oil, and a pinch of salt. Stir to combine.
6. Make the salad: Place the lambs lettuce in a large bowl. Whisk the oil, lemon juice, mustard and salt in a small bowl. Add to the lambs lettuce and toss to coat.
7. Spread the salad around the rim of a large platter, leaving the center clear for the chicken. Carve the chicken into serving pieces and arrange in the center of the platter. Scatter the roasted potatoes and garlic scapes around the chicken.  Spoon some of the pan juices over the chicken and vegetables and sprinkle with the gremolata.