Last night Dave made his best paella yet! This is a Cook’s Illustrated recipe for Paella on the Grill, found in the July/August 2016 issue or online at CooksIllustrated.com.
Here is the link to the recipe. You may need a subscription to open it.
Paella is a Spanish rice dish with many variations. We enjoyed paella in Albufera, a town near Valencia in southern Spain. They are known for growing rice and making their paella with a dry caramelized crust of rice that is the most prized part of the dish! It’s called the socarrat.
Traditional paella is made on the grill which provides a large cooking surface to develop the socarrat and a charcoal heat that gives the smokey flavor. The amount of shrimp, chicken and chorizo you see here is more generous than the traditional Valencia style. It’s all about the rice!
Notice the paella pan is thin, has impressions hammered on the bottom and is not covered with a non-stick surface.
We use a 17 inch traditional paella pan you can buy online or at our local Eastmans Party Store in Midland Michigan. It does NOT have a Teflon-like coating. We coat it with oil after using to prevent rusting.
We use a Weber charcoal grill with a gas starter.
This is a great recipe to serve for family and friends!