Once in a while we need some southern vibes to get our positivism back! And is more than happy to help, because how about a delicious paella with prawns prepared with 's Junko wood barbecue? Olé!
If you have already travelled to Spain, you have undoubtedly eaten at least once the classic of the Spanish cuisine: paella! A delicious recipe imbued with different flavours. The classic paella, which originated in Valencia, includes rabbit as one of its main ingredients. However, today there are many variations on this classic paella. Discover 's unique paella dish!
For the preparation of the paella with grilled prawns we use the Junko wood barbecue. This barbecue consists of a tripod, a fire bowl and a pulley system on which a grid, pot or pan can be hung. With this multifunctional barbecue, you will undoubtedly prepare the best paella ever!
So Cal Paella On The Grill
First of all, light the fire bowl. Put some lighter cubes and kindling in the middle of the bowl and stack some dry logs around it. Light the kindling and cubes with a long match or lighter. Once the fire is burning, you should always add logs to the places where it’s burning less.
Hang 's barbecue pan on the pulley of your Junko wood BBQ. Allow the pan to heat up and add some olive oil. Briefly fry the prawns. When they get some colour, remove the prawns from the pan.
Cut the chorizo, peppers and onion into pieces and fry in the barbecue pan. Now add the paella rice as well. Stir-fry with all the other ingredients and deglaze with a glass of white wine. Then gradually add the chicken stock (double the amount of rice) until the rice has absorbed all the liquid. Colour the paella with turmeric and finish off with the peas and the prawns. Leave everything to cook together for a few more minutes so that all the flavours mix well.
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This website is not optimized for your browser. To enjoy the full experience of this site we advise you to visit it on a recent version of Google Chrome, Firefox or Safari.This recipes uses traditional ingredients including chorizo, chicken, shrimp, squid, clams and mussels. If you prefer a vegetarian version, you can find one here.
Step 2: Set up your grill for direct grilling and build a 3-zone fire. In the best of all possible worlds, you’d build and work over a campfire. Alternatively, you’d work on a large charcoal grill (like a Weber Ranch) or gas grill. If working on a charcoal grill, toss a log or some wood chunks on the fire to generate smoke. If working on a gas grill, place the wood chips in the smoker box or in a smoker pouch.
Step 3: Place the paella pan over the hottest part of your fire. Add the olive oil and a piece of onion and heat until the onion sizzles boisterously in the oil. Add the remaining onion, the bell pepper, and chorizo and cook over high heat, stirring with a long-handled implement, like a grill hoe, until the onions begin to brown, about 4 minutes. Add the garlic, parsley, and tomato halfway through (after 2 minutes). If the mixture starts to burn, slide the pan to a cooler part of the grill.
Grilled Paella Mixta (mixed Paella With Chicken And Seafood) Recipe
Step 4: Stir in the rice and sauté until the grains look shiny, 1 minute. Stir in the soaked saffron and wine and boil for 1 minute. Stir in 4 cups stock and adjust the heat (by moving the paella pan closer or further away from hot part of the fire) to obtain a gentle simmer. Gently simmer the rice until soft, about 20 minutes, stirring occasionally. Add the 5th cup of stock if needed, and add salt and pepper to taste. While you’re at it, season the chicken pieces, shrimp, and squid with salt and pepper.
Step 5: Meanwhile, on another part of the fire (if working on a campfire, position your Tuscan grill over the embers), grill the chicken pieces, starting skin side down. This will take 6 to 8 minutes per side, working over a medium-high heat. Once the chicken pieces are crusty, brown, and cooked through, add them to the paella. After about 12 minutes, place the clams and mussels on the grate and grill until the shells pop open. Transfer the bivalves to the paella with tongs, taking care not to spill the juices. Brush and oil the grate and place the shrimp and squid on the grate. Grill until firm and white, 1 to 2 minutes per side. Add the shrimp and squid to the paella. In the event you have been obsessive enough to skewer the peas, place on the grill and grill until lightly browned and cooked through, 1 to 2 minutes per side. Unskewer the peas over the paella.
Step 6: Taste the paella for seasoning, adding salt and pepper as needed. If you’ve done this right and the stars are in alignment, the rice will be tender just as all the stock is absorbed and the proteins are cooked. You may need to add more stock or you may need to cook the rice a little longer to absorb any excess stock. Don’t worry—your paella will only improve in the process. Serve at once, with a crisp dry Spanish wine, like an Albarino or Txakoli. Get ready for the best paella on Planet Barbecue.
Paella Grill Set Almeria Für 20 30 Personen 55/70 + 70er Deckel, Schl+dr
Step 4: Stir in the rice and sauté until the grains look shiny, 1 minute. Stir in the soaked saffron and wine and boil for 1 minute. Stir in 4 cups stock and adjust the heat (by moving the paella pan closer or further away from hot part of the fire) to obtain a gentle simmer. Gently simmer the rice until soft, about 20 minutes, stirring occasionally. Add the 5th cup of stock if needed, and add salt and pepper to taste. While you’re at it, season the chicken pieces, shrimp, and squid with salt and pepper.
Step 5: Meanwhile, on another part of the fire (if working on a campfire, position your Tuscan grill over the embers), grill the chicken pieces, starting skin side down. This will take 6 to 8 minutes per side, working over a medium-high heat. Once the chicken pieces are crusty, brown, and cooked through, add them to the paella. After about 12 minutes, place the clams and mussels on the grate and grill until the shells pop open. Transfer the bivalves to the paella with tongs, taking care not to spill the juices. Brush and oil the grate and place the shrimp and squid on the grate. Grill until firm and white, 1 to 2 minutes per side. Add the shrimp and squid to the paella. In the event you have been obsessive enough to skewer the peas, place on the grill and grill until lightly browned and cooked through, 1 to 2 minutes per side. Unskewer the peas over the paella.
Step 6: Taste the paella for seasoning, adding salt and pepper as needed. If you’ve done this right and the stars are in alignment, the rice will be tender just as all the stock is absorbed and the proteins are cooked. You may need to add more stock or you may need to cook the rice a little longer to absorb any excess stock. Don’t worry—your paella will only improve in the process. Serve at once, with a crisp dry Spanish wine, like an Albarino or Txakoli. Get ready for the best paella on Planet Barbecue.
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