This Skillet Grilled Seafood Paella is making my mouth water again just thinking about how decadent and delicious it is!
Rice and vegetables prepared in a bath of chicken stock, wine, and super-aromatic seasonings. Top that off with mussels and shrimp. One of the best recipes ever!
Where would the culinary world be without Alton Brown? I know he has taught us so much, and I really miss his “Great Eats” show that used to be on Food Network. The Cooking Channel does show reruns from time to time, but it is not the same as getting new episodes.
I remember the first time I ever heard of Paella. I was watching “Good Eats”. It looked and sounded like a meal that but of us would just devour. We had no choice at all, other than to try it. After that first time, we started making paella at least a couple times a year. This time though, is the first time we tried a Seafood Paella. It is way faster than making it with chicken, like what we would normally do (parboiling the rice also helps). Somehow, it always seemed to get dark outside before we got all the way done. Even though this seafood paella is a bit faster, both versions are worth the time effort of the prep time and washing all the bowls that you need.
As far as I know this isn’t something you can just order at a restaurant. At least not around our neck of the woods. But if you’ve got a passion for trying great dishes from around the world, I’m pretty sure this one is right up at top of the worlds best. So if you can’t travel to Spain, you can make it in your own back yard or kitchen if you don’t have a grill. Just know the smoke from the grill adds flavor you can’t get on the stove top. If you do not happen to own a grill, it would be worth begging someone that does have one to make this dish for you!
There are traditions that Alton Brown says they do in Spain. One is to make it in a Paella Pan. This is a special pan used only to make paella. The pan has little dimples on the bottom to cook it properly and that makes it get a little crust to form on the bottom. We did purchase a Paella Pan, but didn’t realize we got one much too small to actually make a decent amount in.
A small amount of improvising was in order. So we had to get out the good ole cast iron skillet, no problems there. It works beautifully. The other part of the tradition is that everyone eats out of the same Paella Pan. When it’s just the two of us, we enjoy using our pan for serving. And who needs to make more dishes?
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