Ingredients
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2 cups (470 ml) Bomba rice
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6 cups (1.4 l) chicken stock
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1 pinch saffron
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1 yellow onion, grilled, fine dice
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1 green pepper, grilled, fine dice
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2 cloves garlic, minced
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1 tomato, grated
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5 mussels
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5 16/20 shrimp
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5 hard clams
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3 chorizo sausage
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Lemon, wedged, to garnish
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Parsley, to garnish
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Piquillo peppers, sliced to garnish
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Oil for grilling
Directions
- Preheat grill to high heat or 400 F (205 C).
- On an open part of the barbeque, oil the grill then cook the shrimp, set aside
- In a saucepan add the saffron to the stock, heat to infuse the flavor and color, set aside.
- Turn grill to medium heat or 350F (175C).
- Grill chorizo sausages until they are fully cooked, set aside cool, then slice.
- On the barbeque in a large enough skillet pan to hold all the ingredients heat olive oil in the pan to high.
- Sweat onion, garlic, and green pepper then add grated tomato and cook for 1 minute.
- Add rice to pan and cook, stirring constantly with a wooden spoon, until the rice becomes semi translucent.
- Add 1/3 of the stock mixture to the pan once absorbed add the second 3rd let absorb with minimal stirring.
- Add shrimp, clams, mussels, and chorizo sausage plus most of the remaining stock to the pan.
- Depending on the doneness of the rice all the stock may not be required.
- Turn the grill to high and drizzle olive oil over the mixture and cook until a crust covers the bottom of the pan.
- Use a spoon to test for the crust under the rice, make sure not to burn the mixture.
- Once a crust forms garnish with lemon, parsley and Piquillo peppers to serve.
