Grilled Spanish Paella
Experience the vibrant flavors of Spain with this grilled Spanish paella. Saffron-infused rice cooked to perfection, topped with smoky grilled shrimp and sweet peas, this dish is a celebration of Spanish cuisine.
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👩🍳 Instructions (The AI's Game Plan)
🎯 Follow along with our AI chef's step-by-step adventure. Results may vary wildly!
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1
In a saucepan, bring the chicken broth to a simmer. Add the crushed saffron threads, cover, and keep warm over low heat.
AI Wisdom: Infusing the saffron into the broth -
2
Preheat a grill to medium-high heat (around 400°F / 200°C).
AI Wisdom: Ensure the grill grates are clean and oiled. -
3
In a paella pan or large skillet, heat the olive oil over the grill. Add the chopped onion, bell peppers, and garlic. Sauté until softened, about 5-7 minutes.
AI Wisdom: Vegetables should be tender but not browned. -
4
Add the Arborio rice to the pan and cook for 2 minutes, stirring constantly, until the rice is well coated with the oil.
AI Wisdom: Toasting the rice enhances the nutty flavor. -
5
Pour in the white wine and cook until it is absorbed by the rice, stirring frequently, about 2-3 minutes.
AI Wisdom: The wine adds depth to the dish. -
6
Slowly ladle in the warm saffron-infused broth, a couple of ladles at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Cook for about 18-20 minutes until the rice is almost tender.
AI Wisdom: Maintain a gentle simmer. -
7
Season the shrimp with salt, pepper, and smoked paprika. Grill the shrimp on the preheated grill until pink and cooked through, about 2-3 minutes per side.
AI Wisdom: Shrimp should have grill marks and be opaque. -
8
Stir the peas into the paella and nestle the grilled shrimp on top. Cover the pan with foil and let it rest for 5 minutes before serving.
AI Wisdom: This allows the flavors to meld. -
9
Serve the paella hot with lemon wedges on the side for squeezing over.
AI Wisdom: Traditional way of serving paella.
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