PAELLA MENENDEZ

Servings: 6

Ingredients:

• 1/4 cup Extra Virgin Olive Oil

• 8 oz. Cubed Pork

• 4 Boneless Chicken Thighs, Cubed

• 1 Small Spanish Chorizo, Sliced

• Shrimp/Calamari/Clams/Mussels

• 1 Medium Onion, Chopped

• 1/2 Large Green Pepper, Chopped

• 5 Cloves Garlic, Chopped

• 4 cups Broth (Fish/Chicken)

• 1 cup 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 cups Short Grain White Rice

• 1/2 cup Frozen Peas

• 8 pieces Pimento Pepper

Accompaniment & Sides:

Paella is a meal unto itself; just set the pan in the middle of the table to serve. A mixed green salad would certainly complement the dish. Serve with a Spanish or Sofia Rose. Stay traditional and finish with flan.

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill and paella pan.

Directions:

• 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 & pork.

• Stir the meat with a wooden spoon until browned, approximately 4 minutes.

• Add Spanish chorizo and sauté for 1-2 minutes.

• Add onions & 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 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. Stir in additional wine or broth in 1/2 cup increments, if necessary.

• Once the rice is not quite done, with a bite of crunch to the taste and 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 for 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.