Chicken and shrimp paella

[Sanny]

Adapted from Paella!! by Penelope Casas

Marinade:

8 teaspoons dry sherry or dry white wine

4 tablespoons extra V olive oil

fresh ground black pepper to taste

6 tsp fresh thyme leaves (or 1.5 tsp dried)

1/2 tsp ground nutmeg

4 garlic cloves, crushed

Other stuff:

4 chicken thighs, skinned, and deboned

kosher salt

6 cups hot chicken broth

1/4 teaspoon crumbled thread saffron

4 teaspoons olive oil

6 minced garlic cloves

1 medium onion, chopped

2 green onions, chopped

2 medium bell peppers (I used yellow/orange ones)

1 medium tomato, chopped

3 cups arborio rice

1/4 cup frozen peas

handful of shrimp in shells

I used scissors to cut the meat off the chicken bones. Then tossed the bones into pot to make the chicken broth. Also added (later) some chicken stock paste

Cut chicken into 2 inch squares, and put into marinade for an hour at room temp. Ok, if you get twitchy at room temp marinade, put in frigerator for longer.

Take chicken out of marinade and let drain on paper towel (dunno why), and put the leftover marinade in the chicken stock. Add saffron to stock. Fish the crushed garlic cloves out (I forgot, and didn't matter to me). Recipe says salt the chicken pieces when they come out of marinade, but I didn't. I don't use much salt.

Assume you have the cooker fired up. I used low grill as a stove.

Put the paella pan (about 15 inches wide) on the grill, and add the olive oil. Heat it and put the chicken in. Cook, turning once, until not quite finished. Put in bowl and save for later.

Same pan, still on the grill, sautee the onion, green onion, peppers, garlic, and sautee until slightly soft. Add the tomato, and cook another minute or two.

Add the uncooked rice, and stir so the rice is coated with oil and veggie mixture. Pour in the hot broth and bring to boil. Add peas. Taste whether it needs salt. Mine didn't.

Stir and boil and stir and simmer and stir until the rice isn't soupy anymore, but there's still liquid. That's about 5 minutes. Arrange chicken pieces over the rice, put some shrimp around it so it's pretty, and close the lid. Your goal is 400-450 for 10-12 minutes, until the rice is almost finished. I did 7, cause I was afraid the cooker was too hot, and I didn't get quite enough crusty on the bottom, although the dish is delicious.

Remove from heat, cover with foil, and put in a warm spot to rest (it'll keep cooking while it sits), until the rice is cooked to the way you like it. Probably 5-10 mins.

Hope you have a good crusty bit on the bottom!