This is how we work – Brent sees Pallea pan on Amazon. We both realize we have a deep need to make Pallea. A week later, I make the purchase. Brent grabs the delivered pan & tries to remove stickers from pan (why awful stickers on a good pan?) Time passes and we know we gotta figure it out. I sift through many recipes and begin to build one based on 1) our preferences, 2) the conventions and traditions of Pallea and 3) what’s in our pantry/fridge. I send recipe ideas and shopping list to Brent (he volunteered to shop!). “Let’s not get too crazy” I say…”we’ll do octopus another time!” – lol. Brent returns with groceries (including ingredient for a new harvesty-grape-y drink he wants to try… “Indian Summer” because 1) we’re longing for Indian summer and 2) I have a grip load of Concord grapes from the farm!) I grab groceries, clean the kitchen, and knock out the marinade, prep the proteins, the saffron broth, chop the veg, basically set it all up… Brent and I then dialogue on the process and pacing of the Pallea process. He fires up the grill and begins cooking, while giving me tastes here and there for seasoning and texture feedback (while our daughter also needs me for many things do my attention is a little divided…!!)…. Dinners just about done. We’re tired. But sooooo excited to eat! We finally dine, all of us, on the yummy pallea. Brent and cadence snuggle. I attack the clean up. And while I’m at it, get some mineral oil on the chopping block and oil on the new Pallea pan (it’s required in the directions of the pan!!! Lol). leftovers for days… Perfection a. It’s not 50-50. It’s 100-100. We both give 100% to each other and our family.
Ingredients
- 1/2 tsp smoked paprika
- 2 teaspoons garlic powder
- 4 chicken legs
- 4 chicken thighs
- 12 large shrimp, cleaned with tail on
- 8 ounces whole calamari, cleaned
- 2 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 1 poblano or green bell pepper, finally chopped ** Alternative would be 1 small jar piquillo peppers, thinly sliced**
- 5 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 2 lemons, halved
- 8 cups chicken stock
- 1 cup white wine
- .25 grams saffron threads
- 1 Spanish onion, diced
- 6 garlic cloves, minced
- 8 ounces dried chorizo, sliced
- 2 cups Arborio rice or Pallea rice
- 1 bay leaf
- 1/2 cup chopped fresh parsley
- 6 scallions, thinly sliced
- 1 small jar piquillo peppers,optional, garnish thinly sliced
- 2 heirloom tomatoes, diced, optional, garnish
Instructions
- In a small bowl, mix the paprika and garlic powder. Season the chicken, shrimp and calamari with the mixture. Brush both sides of the meat and seafood with 3 tablespoons of the canola oil. Let marinate 1 hour refrigerated.
- Preheat a grill to medium-high heat.
- Season both sides of the meat and seafood generously with salt and pepper. Wipe marinade off meat and seafood with paper towel and pat dry. Grill the chicken a few minutes per side to crisp the skin, then move to a cooler part of the grill to finish cooking, about 10 minutes. Remove and place on a baking sheet. Grill the shrimp 1 to 2 minutes per side, then remove to the baking sheet. Grill the calamari a few minutes per side. Slice the calamari into rings on a cutting board and transfer to the baking sheet. Grill the lemon halves cut-side down until grill-marked, 3 to 4 minutes; transfer to the baking sheet. Set aside.
- In a saucepan, combine the chicken stock, white wine and saffron threads. Bring to a simmer, whisking until the saffron dissolves. This can be done on the grill, or on the stove inside and brought out to the grill area.The stock should be kept hot while you are making the paella rice. Have a ladle spoon ready to use for the stock.
- Over a medium flame, place a paella pan (or large cast-iron skillet) on the hottest part of the grill. Heat the olive oil, then add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Heat the remaining 2 tablespoons canola oil, add the onions and saute until translucent. Add the garlic and cook 1 to 2 minutes, stirring constantly. Add the chorizo and cook, stirring with a wooden spoon, until the fat starts to render and it begins to brown, 4 to 5 minutes. Stir in the rice, coating it in the chorizo fat and toasting, about 2 minutes. Add bay leaf. Using a ladle, begin to add the saffron stock 1 spoon full at a time, stirring constantly, only adding more stock when previous ladle has been absorbed. Cook, continuing to add the stock as it absorbs, until the rice is al dente, 15 to 20 minutes. Once the stock is absorbed stop stirring to allow the "soccarrat" to form (this is the crispy bottom on the rice; it's not burning but creating a delicious, complex flavor and texture!!!). Allow the bottom to crisp up for about 5 minutes.
- Arrange the chicken, seafood, lemon halves and paquillo peppers and tomatoes (if using) on top of the rice. Sprinkle the parsley and scallions over the top. Use a spoon or spatula to scrape up the crispy bottom of the rice and serve.
