1 each red and green bell pepper, seeds and ribs removed and peppers chopped
2 tablespoons minced garlic
5 teaspoons sweet smoked Spanish paprika
2 teaspoons kosher salt
4 cups Spanish Valenciano or Arborio rice
24 mussels, scrubbed
24 small littleneck clams, scrubbed
3/4 pound peeled, deveined medium shrimp (32 per lb.), with tails left on
1 1/4 pounds Spanish chorizo, cut into thin diagonal slices
1 teaspoon saffron threads
9 cups chicken broth, dividied
2 cups dry white wine
7 tablespoons olive oil, divided
Coarsely chopped flat-leaf parsley
1. Coarsely grate tomatoes into a bowl and discard
skins. Put onion and bell peppers in another bowl.
Measure garlic, paprika, and salt into a small
bowl. Put rice in a bowl, seafood in another, and
chorizo in a third.
2. Heat a grill to medium (350° to 450°).
Meanwhile, toast saffron in a large saucepan over
medium heat on a stove, stirring, until fragrant,
about 2 minutes. Add 6 cups broth and the wine,
cover, and bring to a boil over high heat. In a
small covered saucepan, bring remaining 3 cups
broth to a boil. Carry all ingredients, a 17- to
18-in. paella pan, a long-handled wooden spoon, a
slotted spoon, and oven mitts to the grill.
3. For charcoal, add 15 briquets to fire just
before cooking and cook with lid off until step 7.
For gas, keep lid closed as you cook. Heat paella
pan on grill. Add 3 tbsp. oil, then chorizo, and
brown the sausage, stirring, about 5 minutes.
Using slotted spoon, transfer chorizo back to
4. Sauté onion and peppers in pan until onion is
softened, about 5 minutes. Stir in tomatoes and
cook, stirring often, until liquid evaporates and
paste turns a shade darker, 10 to 12 minutes. Stir
in remaining 1/4 cup oil and the garlic mixture;
cook, stirring, 30 seconds. Stir in rice until
evenly coated, then pat out level.
5. Carefully pour hot saffron liquid over rice and
scatter chorizo on top. Check to be sure grill and
liquid in pan are level. If needed, reduce gas or
airflow in vents on lid and at base of grill (for
charcoal grill) to maintain a steady simmer. Cook
6. Pour enough hot plain broth over paella so rice
is just covered in liquid (you may not use it
all). Arrange mussels around rim of pan, almost
touching, pushing them into liquid. Arrange any
remaining mussels, the clams, and then the shrimp
over paella in liquid.
7. Cover grill and cook paella until clams and
mussels open (discard any that are unopened) and
rice is al punto (al dente), another 6 to 10
minutes. Carefully remove paella from grill and
set on a heatproof spot. Drape with paper towels
and let stand about 5 minutes. Sprinkle with
parsley and serve with Allioli.
4 large garlic cloves
1 large egg
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon kosher salt
1 cup extra-virgin olive oil
1/3 cup canola oil
In a food processor, whirl 4 garlic cloves to
mince. Whirl in 1 large egg plus 1 egg yolk, 2
tbsp. lemon juice, and 1 tsp. kosher salt into a
smooth paste. Drizzle in 1 cup extra-virgin olive
oil and 1/3 cup canola oil.
Make ahead- Up to 1 week, chilled.
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