Do not attempt this recipe if you do not have a BBQ that closes, either gas or charcoal. This recipe also needs to be watched carefully so cut everything up in advance & get it ready. If you do not have a paella pan, you can use a deep roasting tray or a very wide pot. If your pot is not 40cm wide or more half the recipe and use the widest pot you have.
Serves 10 persons
1 onion chopped
3 peppers (1 red, 1 green, 1 yellow)
100ml Olive oil
4 cloves of garlic
10 chicken thighs
2 pkts saffron threads or powder (get the good stuff)
4 cups of rice
8 cups of water
1 fish stock cube
salt & pepper to season
3 kg mussels
1kg mixed white fish fillets in cubes
2 kg whole prawns
Light the bbq, gas or wood. Get it to a hot temperature to start.
Fry off the onion in the olive oil & chopped chouriço.
Add the chicken thighs & continue frying on all sides until golden.
Add the rice & stir well to coat all the grains with olive oil.
Add the water & the crumbled stock cube with the cubed fish fillets.
Cover the bbq & leave to simmer for 10 minutes.
Arrange the cleaned & bearded mussels neatly on top & close again to cook for another 5 minutes.
Arrange the prawns on top and close again for another 10 minutes.
Take a photo as nobody will believe that you managed to do this in a BBQ.
Serve with great crispy bread & salad.
This is not the most traditional Paella, but is works on a BBQ as we found out when we cooked it in a car park to demonstrate a new BBQ.
Please don't forget, if the mussels are open before cooking, throw them away & likewise if they are closed after cooking.