Amazing take on Spanish Paella cooked directly over FOGO Charcoal on the Grill
My mother in law always cooks this amazing Seafood Paella for us and I wanted to share it with you guys. Cooking it directly on the grill gives it that extra edginess from the smokey flavors of the charcoal, plus can you really turn down and opportunity to go outside and cook on the grill! I hope you enjoy this one as much as I do!
Ingredients (for 4-6 portions)
- Fogo Premium Lump Charcoal
- 1 ½ lbs parboiled rice
- ½ lbs Pork Rib
- ½ lbs Whole Chicken Leg
- 1 lbs of Squid
- 2 Tomatoes
- ½ small Yellow Onion
- ½ green bell pepper
- 8oz of Spanish Chorizo (or more to taste)
- Shrimp (at least one per person)
- Lobster & Crab - whole or tails one per person, or depending the size you find just a few to share.
- Worcestershire Sauce
- Garlic Salt
Wash and dry all the produce.
Dice the tomatoes, onion and green bell pepper.- Pick the parsley leaves.
Cut the squid into rings.
Slice the Spanish chorizo.
Cut the pork ribs and the chicken into small pieces.
Season the pork ribs with a tablespoon of mustard, a teaspoon of Worcestershire sauce, salt, pepper and garlic salt to taste.
Season the chicken with the same ingredients used to season the pork ribs.
We made fresh Fish broth from the fish bones and heads that were left over from the fresh fish we bought and used in another meal, you can make your own or use Seafood Stock from the supermarket. Place the broth in a pot with the amount of saffron you want and bring to a boil.
Place the paella pan in high heat on the grill on direct heat, around 350-400 would be ideal here..
When hot, add a drizzle of olive oil.
Stir-fry the tomatoes, onion and green bell pepper on the paella pan, add a pinch of salt.
Add the pork ribs, chicken, squid and spanish chorizo to the paella pan and sear.
Add the rice, sear and season with salt and pepper. Do not add too much salt as the paella might end up very salty.
Mix everything on the paella pan.
Fill the paella pan with the fish broth or seafood stock. Add it slowly over time so it doesn't spill over and turn off the fire.
Stir occasionally. Close the lid while the paella is cooking and adjust the vents for a slow and steady fire - 300-350 degrees is perfect.
When there is a little liquid left and the paella looks humid, place the lobster (tails), crabs and the shrimp decoratively on top.
Close the lid and all the vents so that the paella comes to a low simmer, until the seafood is fully cooked (this is usually quiet fast, 3-5 minutes depending on the size of the lobster and crab you put).
Remove from the heat and rest aside for 10 minutes.
Add the parsley leaves decoratively.
Serve and enjoy! It can be served with a fresh salad and garlic bread.