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Grilled paella
PreP: 35 minutes Chill: overnight
Grill: 40 minutes Stand: 10 minutes
1 pound mussels or clams in shells
(optional)
1 cup coarse salt (optional)
1 pound fresh or frozen peeled and
deveined shrimp, thawed*
1 cup frozen peas or baby lima beans
1 tablespoon snipped fresh Italian
(flat-leaf) parsley
1 teaspoon finely shredded lemon peel
1 teaspoon snipped fresh thyme
6 bone-in chicken thighs
Salt and ground black pepper
8 ounces boneless pork loin, trimmed and
cut into 1-inch pieces
4 ounces cooked smoked chorizo or
Polish sausage, sliced
2 slices thick-sliced bacon, chopped
½ cup chopped onion (1 medium)
3 cloves garlic, thinly sliced
1¹⁄₃ cups chopped roma tomatoes
( 4 medium)
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground black pepper
Pinch saffron threads or 1 teaspoon
ground turmeric
2 tablespoons vegetable oil
5 cups chicken broth
2 cups uncooked short grain rice
1. The day before: If using, scrub mussels in
shells under cold running water. Remove beards
from mussels, if present. In a large Dutch oven
combine 4 quarts cold water and ¹⁄₃ cup of the
coarse salt; add mussels. Soak for 15 minutes;
drain and rinse. Discard water. Repeat soaking,
draining, and rinsing two more times. Rinse
shrimp; pat dry with paper towels.
2. In a storage container place mussels,
shrimp, peas, parsley, lemon peel, and thyme.
Sprinkle chicken with salt and black pepper;
place in a second storage container. In a third
storage container combine pork loin, sausage,
and bacon. In a fourth storage container
combine sweet pepper, onion, and garlic. In
a fifth storage container combine tomatoes,
paprika, ½ teaspoon salt, ¼ teaspoon black
pepper, and saffron. Cover each container and
chill overnight.
3. Tailgate day: Tote containers of chilled
ingredients, the oil, and broth in an insulated
cooler with ice packs.
4. At the tailgating site prepare a large grill
(with a cover). For a charcoal grill, place an
extra-large cast-iron skillet** on grill rack
directly over medium-hot coals; add oil to coat
evenly. Place chicken, skin sides down, in pan.
Grill about 10 minutes or until brown, turning
once halfway through grilling. Remove chicken.
5. Add pork mixture to pan; grill and stir
about 5 minutes or until brown. Add sweet
pepper mixture; grill and stir about 5 minutes
or until vegetables begin to soften. Add
uncooked rice; grill and stir until rice is light
brown. Return chicken to pan; stir in tomato
mixture and broth. Bring to boiling. Cover
and grill for 15 to 20 minutes or until rice is
plump but still slightly firm. Stir in shrimp
mixture. Cover and grill for 5 to 7 minutes
more or until shrimp are opaque, mussels are
open, and chicken is no longer pink (180°F).
(For a gas grill, preheat grill. Reduce heat to
medium-high. Place skillet on grill rack over
heat. Cover and grill as above.)
6. Discard any unopened mussels. Let paella
stand for 10 minutes. Makes 10 servings.
* Tip: Start with 1½ pounds shrimp in shells;
peel and devein shrimp, leaving tails intact for a
more dramatic presentation.
**Tip: You may also use a roasting pan that you
don’t mind getting messy or two 13½× 9½×3-
inch disposable foil pans stacked together to
form one pan. If using foil pans, grilling times
will increase. Allow about 30 minutes for the
first covered grilling time and about 10 minutes
for the second covered grilling time.
Must-have equipment: an insulated cooler
with ice packs, a large on-site grill (with a
cover), and an extra-large cast-iron skillet**
Per ServinG: 454 cal., 19 g fat (5 g sat. fat),
144 mg chol., 985 mg sodium, 38 g carbo., 3 g fiber,
32 g pro.
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TIP
The pan
plan
No cast-iron
skillet? Two
13½× 9½×3-inch
disposable foil
pans stacked
together work
just fine. (See
**tip, opposite.)
Grilled paella