Tyler Florence's Seafood and Chicken Paella

Tyler Florence

Rated 5.0 stars by 2 users

Servings

6-8

Prep Time

40 minutes

Cook Time

45 minutes

It’s summer, and that means it’s time to grill. I couldn’t think of a better way to kick things off than with a big paella cooked on Hestan’s brand new Provisions Stainless Steel Double Burner Griddle. I was genuinely excited to break in this pan—it's built for the grill and perfect for feeding a crowd.

This is one of those labor intensive but totally worth it dishes that always makes a statement. Loaded with chicken, chorizo, lobster, and clams, the rice is topped with a fragrant lemon saffron aioli. The key is getting that crispy layer of rice on the bottom, and setting the griddle right on the grill helps lock that in. Once the rice is just right, I finish it off by decorating the top with everything else.

Ingredients

For the Chicken

1 pound (455 g) boneless, skinless chicken thighs, halved
1 tablespoon pimentón (Spanish smoked paprika)
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon extra-virgin olive oil

For the Paella

8 cups (2 L) low-sodium chicken broth
A large pinch of saffron threads
5 teaspoons kosher salt
1 yellow onion, diced
8 cloves garlic, peeled
1 fennel bulb, diced
¼4 cup (60 ml) extra-virgin olive oil
8 ounces (225 g) Spanish hard-cured chorizo, diced
2 tablespoons tomato paste
1 cup (240 ml) white wine
2 cups (455 g) Spanish bomba rice

For the Seafood

3 lobster tails, halved lengthwise
½ pound (225 g) peeled and deveined shrimp
(about 10)
½ pound (225 g) steamer clams (about 12)
½ pound (225 g) mussels (about 10), cleaned 2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
2 teaspoons pimentón
Grated zest and juice of 1 lemon

For the Lemon-Saffron Aioli

1 large egg
2 egg yolks
1 clove garlic, peeled
Grated zest and juice of 1 lemon
1 teaspoon Dijon mustard
Pinch of saffron threads
1½ teaspoons kosher salt
1½ cups (360 ml) blended oil (olive and canola or vegetable, etc.)

For Serving

Lemons, for garnish
Fresh green herbs, for garnish

Directions

Marinate the Chicken

Place the chicken in a small bowl and mix well with the pimentón, oregano, salt, and olive oil. Set aside to marinate for at least 20 minutes.

Set Up the Grill

Preheat a charcoal or gas grill to medium heat with a target temperature of 350°F (175°C). If using charcoal, light your charcoal and spread it out into an even layer on the bottom of the grill with about 1 inch of space in between all the coals.

Make the Paella

In a large pot on the stove or direct heat on the grill, combine the chicken broth, saffron, and salt and heat over low heat. Don't bring it to a boil, but get it hot and set aside.
In a food processor, combine the onion, garlic, and fennel and process it down until it makes a pulp-like consistency, about 1 minute. Set the sofrito aside.
Place the Provisions Stainless Steel Double Burner Griddle or 12- to 13-inch (30 to 33 cm) grill-safe skillet (NanoBond) on the grill grates. Add the olive oil to the pan and let it get hot, just until the oil begins to shimmer and smoke. Add the sofrito and chorizo to the pan and sauté until it starts to fry in the oil, about 5 minutes. Add the tomato paste and mix well until it is evenly distributed. Add the white wine and let cook and reduce for 2 minutes. Add the rice and stir well. Add the warmed chicken broth and stir together until everything is in an even layer in the pan. Do not stir after this. Bring to a simmer and cook with the lid of the grill down for 30 minutes, rotating the pan every 10 minutes, or until the grains of rice are fully cooked. Cover with foil and set aside.

Cook the Seafood and Chicken

Light some more charcoal in the grill and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F (205°C). Or set your gas grill accordingly.
Place all of the seafood into a bowl and add the olive oil, oregano, pimentón, and lemon zest.
Place the marinated chicken thighs on the hot side of the grill until you have some good grill marks, about 3 minutes.
Flip the chicken over and transfer to the cooler side of the grill. At the same time, place the seafood into a grill basket and place on the hot side of the grill. Cover the grill and cook the chicken and seafood for about 5 minutes, giving the seafood a few stirs in the basket to cook everything evenly. Cook the chicken to an internal temperature of 155°F (68°C) and until the clams and mussels open and the lobster and shrimp are firm and opaque in color.
Remove the chicken and seafood from the grill, squeeze the lemon juice over the seafood, and arrange in a fun design on the top of the paella rice.

Make the Lemon-Saffron Aioli

In a blender, combine the whole egg, egg yolks, garlic, lemon zest, lemon juice, mustard, saffron, and salt and mix on medium speed.
Once fully combined, with the machine running, start to drizzle in the oil to fully emulsify the aioli.