Paella a la plancha

Servings : 8
Preparation Time : 15 minutes
Cooking Time : 15 minutes
A Danny St Pierre recipe

INGREDIENTS

• 4t or 1l vegetable broth infused with 1 spanish saffron package
• 1 diced onion
• 1 diced red bell pepper
• 4 diced celery stalks
• 4 crushed garlic cloves
• 500 g mussels
• 500g clams
• 2 large chorizos, sliced
• 500g chicken, diced
• 250g peeled shrimps
• 1kg pre-cooked arborio rice
• 1 bunch of Italian parsley, chopped
• 2 lemons, cut into wedges

INSTRUCTIONS

1. On the plancha over medium heat, heat your broth in a saucepan, cover and simmer.
2. On the plancha over fairly high heat, sear your chicken cubes and the chorizo slices. Flip and brown them. Add a drizzle of olive oil on top and stir again.
3. Add the diced onions, diced pepper and diced celery stalks. Stir well. Crush some garlic cloves and add to the mixture.
4. Add the mussels and clams. Stir well in order to mix the flavors and juices. Stir until the mussels and clams open.
5. Once they’re open, set aside.
6. On the plancha over medium heat, place the pre-cooked saffron rice. Break the rice and spread it on the plancha. Add the mixture.
7. Add the peeled shrimps to the mixture and stir. Drizzle with broth, stir again for 5 mns. The broth will allow the rice and all ingredients to be well cooked. If you find some broth left in the drip tray, collect it and baste again the paella with it.
8. Once all is cooked, put the paella in a dish, sprinkle a few leaves of parsley, and drizzle with lemon juice.
9. The tastier : scrape your plancha and collect the soccarate ! It’s the crusty crispy bottom of the rice, broth and juices. You can use it as a decoration on you paella dish, and it’s delicious !

Find this Danny St Pierre recipe on video below :