This recipe is from Luchi’s grandfather, Celestino Menendez, was born in Las Vegas, Spain and immigrated to the US in the early 1900’s. For many years he owned a Spanish restaurant in Orlando. This was one of his signature dishes. Paella is historically cooked over an open fire and reflects locally available ingredients. Get creative with your own local ingredients to prepare your paella!
- 1/4 C EVOO
- 8 Oz Cubed pork
- 4 Bnls Chicken Thighs Cubed
- 1 Sm Spanish Chorizo sliced
- 1 Med onion chopped
- 1/2 Lg green pepper chopped
- 5 Cloves Garlic chopped
- 4 C Broth (Fish and/or Chicken)
- 1 C White Wine
- 2 Tbsp Fresh Chopped parsley
- 2 Tbsp Salt
- 1/2 Tsp Black Pepper
- 2 Pinches Crushed Red Pepper
- 1 Pinch Saffron
- 1 Bay Leaf
- 1/2 Tsp Smoked Paprika
- 2 C Short Grain White Rice
- 1/2 C Frozen Peas
- 8 Pcs Pimento pepper
Place the paella pan on top of the pre-warmed QUAD grill top. Add olive oil to the pan.
Once oil is heated, add chicken and pork. Stir the meat with a wooden spoon until browned, approximately 4 minutes.
Add Spanish chorizo and sauté for another 1-2 minutes.
Add onions and green peppers and cook until the onions are translucent.
Add garlic and cook for 1-2 minutes.
Add stock, bay leaf, salt, pepper, crushed red pepper, parsley and saffron. Let this mixture simmer for 1-2 minutes.
As the mixture comes to a boil, stir in the rice, and then add wine. Cook for approximately 20 minutes, keep checking rice for doneness. The rice will absorb most of the liquid, stir in additional wine or broth in ½-cup increments if necessary.
Once the rice not quite done but just a little crunchy to the taste (there should still be excess liquid in the pan), arrange the seafood on the surface of the rice. Sprinkle peas and pimentos over the seafood.
Cover the pan with the dome top and allow to steam-cook.
Cooking will take approximately 5 minutes. Shellfish should open and shrimp will turn pink when cooked.
Let the paella rest for 5-10 minutes before serving to absorb any liquid.