Here Is How Grilled Surf and Turf Paella Is Made Over an Open Flame

Grilled paella is surprisingly simple to make over an open fire. Apparently, one of the secrets is to get the bottom layer deliciously scorched. A surf and turf paella can be made with a standard 15-inch steel pan with handles. A bigger one is also good, but it has to sit flat on the grill. Once paella begins to cook, it should be left to sit on the grill so the rice can cook in such a manner that the grains form a loose connection. Stirring the pan would ruin that precious connection and could change the texture of the grain, compromising the final product.

Chicken and Shellfish Can Be Used for a Stunning Surf and Turf Paella

Chicken and Shellfish Paella
For a great grilled paella, enthusiasts should first heat two tablespoons of olive oil in a paella pan on a medium-heat grill. Once the oil is heated, the chicken should be added and cooked for about five minutes until it turns brown on all sides. Now, chorizo and brown rice should be added for another few minutes.

After the rice has been cooked, three more tablespoons of olive oil should be added together with onion, scallions, bell pepper, and garlic. Those should be cooked with salt and pepper and until the vegetables soften after about five more minutes. When this part is over, the pan should be scraped to loosen any burned bits.

Stirring Can Be Detrimental for the Texture of the Paella

Surf and Turf Paella being prepared
Now, rice, red pepper flakes, and tomatoes can be added and cooked for two minutes. Here, stock, saffron, and paprika can also be added. Everything should now be mixed well and cooked for fifteen minutes without any stirring until serving. Any crackling noises that may come from the pan bottom are actually desirable.

Now cooking can continue with clams, mussels, and shrimp added into the rice. After 15 minutes of rotating the pan every few minutes, the rice should be tender, and the shellfish should open. If heat is not distributed evenly, the grill should be closed, or the pan should be covered with foil.

When the meal is ready, the pan should be removed from the grill. The dish should be drizzled with olive oil and sprinkled with chopped parsley. It can be served with lemon wedges and some of the caramelized crust on the bottom of the pan.