The article in LAT reminded that we haven’t had paella in general and on the grill in particular for a while. On one thing i would disagree with von Bremzen is the choice of rice. Over the years i made paella with all types of rices mentioned in the article and there is no doubt in my mind that calasparra/bomba is superior in both taste and texture (and mind you i’m not a fan of al dente rice).
For a recipe i chose a chicken and prawns paella from Casa Moro with some modifications. Marinated shrimps and chicken thighs (halved and skinless on the bone) separately in a marinade for chicken paella from Casas’s Paella book. Skewered the chicken and grilled on high fire for about 10min. In the meantime soffrito of vidalia and green pepper, with garlic and haricots verts added towards the end was done stovetop. Rice (1 3/4 cup) mixed in and amontillado sherry (150ml) added, the alcohol boiled off a bit, and the paella pan with its content was moved to the grill. The boiling stock (4 cups)was added, and paella was simmered for 10mins, then chicken was placed on top for 10mins more, and then at last shrimp for couple mins. And finally a rest for 10mins before serving.
What a treat!
