Grilled Seafood and Chorizo Paella with Allioli

Grilled Seafood and Chorizo Paella with Allioli
Photo by Thomas J. Story


  • 1 green bell pepper, chopped
  • 24 shelled, deveined medium shrimp with tails (3/4 pound; 36 to 42 per pound)
  • 1 medium onion, chopped
  • 9 cups reduced-sodium chicken broth, divided
  • 1 red bell pepper, chopped
  • 2 teaspoons kosher salt
  • 24 mussels, scrubbed, beards pulled off
  • + 11 more ingredients
    • 4 cups Spanish Valenciano or Arborio rice
    • 2 pounds ripe tomatoes, cut in half
    • 7 tablespoons olive oil, divided (for grilling)
    • 2 cups dry white wine
    • 24 small littleneck clams, scrubbed
    • 1 teaspoon saffron threads
    • 1 ¼ pounds fully cured or semicured Spanish chorizo, cut into thin diagonal slices
    • Allioli
    • Coarsely chopped flat-leaf parsley
    • 5 teaspoons sweet Spanish paprika*
    • 2 tablespoons minced garlic

Coarsely grate tomatoes into a bowl and discard skins. Put onion and bell peppers in another bowl. Measure garlic, paprika, and salt into a small bowl. Put rice, seafood, and chorizo each in a separate bowl. Toast saffron in a large saucepan over medium heat, stirring, for 2 minutes. Add 6 cups b...

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