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Title: Grilled Paella
Categories: Poultry, Rice, Herbs, Vegetables, Seafood
Yield: 8 servings

Handful of wood chips, such
- as fruit or hickory (opt)
1 lg Pinch saffron
2 1/4 qt Chicken broth
1/4 c Extra-virgin olive oil
2 lb Chicken thighs
Salt & fresh ground pepper
1 lb Chorizo; in half-moons
1 md Onion; peeled, fine chopped
1 tb Minced garlic
4 c Short-grain rice
1 1/2 lb Jumbo shrimp; peeled,
- deveined, chopped
1 c Fresh or frozen peas
2 Dozen littleneck clams;
- cleaned
2 tb Fine chopped parsley (opt)

If using, soak the wood chips in water. In a large pot,
stir the saffron into the chicken broth and set over
medium heat. Once hot, lower the heat and keep warm.

In an 18" paella pan, heat the olive oil over
medium-high heat. (A large, wide, shallow, flameproof
saucepan may be substituted - or, in a pinch, an
enameled Dutch oven.) Season the chicken thighs all over
with salt and pepper and brown on all sides in the hot
oil. Transfer to a plate. Cook the chorizo in the same
pan until it starts to brown. Transfer to a second,
paper-towel-lined plate. Remove the pan from the heat.

Light a charcoal grill with about a large cereal boxΓÇÖs
worth of charcoal. Return the paella pan to the stove
and set over medium-high heat. When hot, add the onion
and cook until translucent, about 4 minutes. Add the
garlic and stir until fragrant, then add the rice and
stir to coat. Season with salt and pepper.

Bring the stock, paella pan, chicken, chorizo and other
ingredients to a table near the grill. When the fire is
at its peak heat (all of the coals are lit, and you can
hold your hand over the hottest part of the fire for
only a few seconds), quickly stir the shrimp, chorizo
and peas into the rice, then add 2 quarts of stock. Add
the clams hinge-side up so that when they open in the
heat, their juices are released into the rice. Nestle
the chicken on top. Using thick gloves and a pair of
tongs, carefully remove the grill grate. Drain the wood
chips and drop them into the fire. Quickly replace the
grill grate and set the paella pan on the grate. Cover
the grill and cook the paella until all the liquid has
absorbed, 25 to 30 minutes. If the rice is underdone,
add another cup of stock and return to the fire for 5 to
7 minutes. Season with salt and pepper to taste and, if
you choose, top with parsley.

By Sam Sifton

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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... Chicken strips are basically ranch dressing shovels.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)