Bistro des Z'Artes

BBQ Paella

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

Ingredients

1 onion chopped

3 peppers (1 red, 1 green, 1 yellow)

½ chouriço

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

Method

1. Light the bbq, gas or wood. Get it to a hot temperature to start.

2. Fry off the onion in the olive oil & chopped chouriço.

3. Add the chicken thighs & continue frying on all sides until golden.

4. Add the rice & stir well to coat all the grains with olive oil.

5. Add the water & the crumbled stock cube with the cubed fish fillets.

6. Cover the bbq & leave to simmer for 10 minutes.

7. Arrange the cleaned & bearded mussels neatly on top & close again to cook for another 5 minutes.

8. Arrange the prawns on top and close again for another 10 minutes.

9. Take a photo as nobody will believe that you managed to do this in a BBQ.

10. Serve with great crispy bread & salad.

Note

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.