Have an empty Saturday on your calendar and a dozen friends you feel like feeding? Paella is pefect for a crowd. This recipe is designed for cooking on a charcoal grill- thopugh a gas grill works in a pinch if youre fine with losing that smoky flavor .

1/2 cup olive oil

3/4 lb Spanish chorizo, sliced into 1/2”-thick rounds

6 stalks green garlic,thinly sliced, or 2 finely chopped leeks, white and light green parts only

1 tbsp smoked paprika

2  1/2 cups short grain rice

1/4 tsp saffron threads

7 cups hot seafood or chicken stock

Kosher salt

3   1-1 1/4 lb. lobster, halved lengthwise,claws cracked

2 cups fresh shelled peas or frozen peas,thawed

1/2 cup finely chopped fresh parsley

3 lemons,halved

Prepare a hot fire ina charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (or backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put paella pan on grill grate; heat olive oil. Add chorizo and green garlic or leeks; cook until golden,3-4 minutes.

Add smoked paprika and rice; cook, stirring often, until rice is coated, 2 minutes. Add saffron threads to hot stock. Add stock to pan and season to taste with kosher salt; stir to distribute ingredients. Let cook,undisturbed, until stocks simmers and rice begins to absorb liquid, about 10 minutes to cook evenly.

Arrange lobster halves over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Add more coals from charcoal chimney to maintain even heat under the pan. Cook until the ricet tender and the lobster is cooked through, about 10 more minutes.

Scatter peas on top. (If the liquid evasporates before the rice is tender, add more hot stock.)n Cook without stirring, allowing rice to absorb all of the liquid, so that a crust develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes.

Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes. Garnish with parsley and serve with lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate.

You can leave comments by clicking here, leave a trackback at https://stepbysteprecipe.com/393406/trackback/ or subscribe to the RSS Comments Feed for this post.