Sheet Pan Paella With Chorizo Mussels And Shrimp Recipes

SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP

Steps:

• Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
• Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
• Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
• Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

GRILLED SHEET PAN PAELLA

Steps:

• Prepare a grill for medium heat. Put a rimmed sheet pan on the grill to preheat. Pour the broth into a small saucepan and bring to a simmer over low heat. Add the saffron and keep hot.
• When the grill is preheated, add the olive oil to the sheet pan. Add the chorizo and cook, tossing occasionally, until browned on the edges, 2 to 3 minutes. Add the onion and bell pepper and sprinkle with some salt. Cook, stirring occasionally, until the vegetables begin to wilt, about 3 minutes. Add the garlic and cook, 30 seconds. Add the rice and stir to coat the rice in the oil. Spread the rice with the back of a wooden spoon to make a flat even layer. Add the broth and adjust the heat so the edges are just simmering. Cover with a second inverted sheet pan, making sure the edges line up to create a tight seal. Weight the sheet pan down with the saucepan or a cast-iron skillet. Close the grill and let the rice simmer for 18 minutes. (If your grill has a thermometer, try to keep it between 350 and 375 degrees F.)
• Check the rice. It should be cooked but still rather al dente. If not, give it a stir and cook a few more minutes. Uncover the grill and increase the heat to medium-high. Scatter the mussels and shrimp over the rice. Cover the grill and cook until the mussels just begin to open, 5 to 7 minutes. (This requires some attention: the rice should crust at the edges but not burn. Stir so that you can look at the rice to make sure, and adjust the heat accordingly.) Scatter the peas and scallions over the top. Cover and grill, checking occasionally, until the mussels and shrimp are cooked through, 8 to 12 minutes more. Drizzle the paella with olive oil and garnish with the parsley.

GRILLED CHORIZO AND SHRIMP PAELLA

Steps:

• In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
• Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
• Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
• Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
• Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
• Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.

GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS

Steps:

• Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
• Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
• Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
• Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
• Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
• Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
• Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.

RICK BAYLESS' MEXICAN PAELLA WITH SHRIMP, MUSSELS, AND CHORIZO

Steps:

• The broth and flavorings. In a large (12-quart) stock pot, combine the broth and salt. Measure in 1 gallon of water, cover the pot and set over medium-low heat.
• Roast the fresh tomatoes on a rimmed baking sheet 4 inches below a preheated broiler until blackened and blistered, about 6 minutes per side. Cool, then peel (if you wish). Scoop the tomatoes (fresh roasted or canned roasted) into a blender or food processor, along with all their juices. Puree and set aside.
• Roast the poblanos over a gas flame or 4 inches below a preheated broiler, turning frequently, until blackened all over, about 5 minutes for the open flame, 10 minutes under the broiler. Collect in a bowl and cover with a kitchen towel. When cool rub off the blackened skin and pull out the stem and seed pod, then tear the chiles open, scrape out the seeds and rinse briefly under cold water to remove stray bits of skin and seeds. Chop into ½-inch pieces.
• Brown the chicken. Sprinkle the skin side of the chicken thighs with salt. Set the paella pan over the burner or wood fire-the burner set on high, the wood fire stoked to an impressive blaze. Give the pan a minute or so to heat up, then add the olive oil. Tip the pan to distribute the oil, then immediately start laying in the chicken, skin-side down. Sprinkle with salt. Fry-move the pieces around as necessary to ensure they're not sticking and that they are cooking evenly-until the skin is deeply golden, about 10 minutes. Turn the chicken thighs over (I like to do this with a pair of tongs), and fry until browned and cooked through (juices from a small cut at the thickest part will run clear), 8 to 10 minutes longer. Remove to a rimmed baking sheet and keep warm in a low oven.
• Cook the flavorings. Immediately add the onion and chorizo to the pan. Stir (I use a long-handled grilling spatula), breaking up lumps of chorizo, until the chorizo is cooked through and the onion is beginning to brown, about 10 minutes. Add the garlic and stir for a couple of minutes longer. Stir in the tomatoes and poblanos, and cook, stirring nearly constantly, until the mixture is very thick and the oil has separated from it, 7 or 8 minutes.
• Start cooking the rice. If using wood, make sure you fire is still stoked to burn very hot. Add the rice to the flavorings, stir to combine, and keep stirring for 4 or 5 minutes, until a good portion of the rice has turned from translucent to milky white. Pour in the broth mixture and set a timer for 12 minutes. Stir once a minute, slowly and thoroughly scraping across the bottom of the pan and moving the rice from edges into the center. At 12 minutes, the rice should have absorbed enough liquid to look like risotto. Check a kernel of rice: it should be getting soft, but still have a tiny bit of chalkiness at the center. If the rice doesn't look or taste ready, let it cook another minute or two.
• Add the chicken and shellfish. Working quickly (I usually ask for help from a guest at this point), nestle the chicken thighs into the center of the rice, lay the shrimp in a ring around the chicken and arrange the mussels in the rice around the edge of the pan. Cover the pan with two pieces of heavy duty foil (it's typically 18 inches wide) or with a folded-up tablecloth. Turn the burner to its lowest setting or remove the burning logs from under the paella (but leave the embers). Let stand for 10 minutes to cook the shrimp and mussels and finish cooking the rice.
• Serving the paella. Uncover the paella and sprinkle with the peas, parsley, and, if you're using it, the tequila. Using a large serving spoon, gently fluff the mussels and shrimp into the rice mixture. (You can do the same thing with the chicken, but it's more difficult.) You can breathe a sigh of relief. You're ready to serve.