Grilled Seafood Paella
|
1 pound large shrimp, shelled and deveined (454g) |
|
In a sealable plastic baggie add the shrimp, sea bass, lemon zest, oil, thyme and oregano. Set aside.
Meanwhile, in a large skillet over medium high heat add olive oil. Add onion, red & yellow peppers, garlic, carrots and sautee to soften not brown. Add rice, tomato and thyme. Stir. Add white wine. Stir and reduce over high heat until wine is almost gone. Add saffron and chicken stock. Season to taste with salt and pepper, reduce the heat to low and simmer this mixture until the liquid is almost all been absorbed - approximately 15 minutes.
Prepare the BBQ for direct grilling. Pre-heat to a medium-high 5-steamboat grill.
Remove sea bass from the baggie and pat dry. Season with salt and pepper and drizzle well with oil. Place on preheated medium high grill and cook for 3 - 4 minutes per side. Remove.
Preheat a grill basket over high heat for 10 minutes. Pour in mussels and clams and season them with course salt and pepper. Cook over high heat until shells open. Discard of any that do not open after 10 minutes over the heat.
Season shrimp with salt and pepper. Oil grill. Place on preheated high heat grill. Grill for 1.5 minutes per side.
Place the cooked rice into large paella bowl adjust seasoning if necessary. Add peas, pimentos, oregano, chives, and Parsley. Chop up and add the sea bass, shrimps and sausage and to rice. Add the clams and mussels. Add Tabasco & Worcestershire sauce to taste.
Serve warm.
Yields: 8 servings
|
