Category: Dinner, Fish Recipe, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Seafood Recipe, Summer Recipes, Vegetarian, Venison/Game
Cuisine: African, Boere Kos, European, Italian/USA, Mediterranean, Outdoor Cooking, South African
Cooking Method: Braai / BBQ, Gas Cooking, Out Doors, Stove Top, Weber BBQ
Yields:
6 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
35 Mins
Total Time:
1 Hr 5 Mins
A combination of every family members favorite Seafood.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- Preheat the grill: 1. Heat a gas grill to medium-high heat 190 degrees or light a charcoal grill and let burn until the charcoal is covered with gray ash.
- Steep the saffron: 1. In a saucepan over medium heat bring the Stock to a boil. Add the Saffron and Salt. Turn off the heat and let the Saffron steep for at least 15 minutes. Taste and add more Salt if needed.
- Cook the sofrito base: 1. In a 35cm stainless steel skillet or cast iron pan heat the Oil over medium heat on top of the stove. Add the onion and Red Pepper and cook for 5 to 7 minutes or until the Onion is translucent. Stir in the Garlic and Chorizo.
- Assemble the ingredients by the grill: 1. On a table next to the grill set the skillet with the Sofrito, the Rice, Tomatoes, infused Stock, Salt, Peas, Shrimp, Mussels and Clams. COOKING METHOD:
- 1. Set the skillet with the Sofrito on the grill. Add the Rice and cook stirring often for 4 to 5 minutes or until the rice is coated with oil and lightly toasted.
- 2. Stir in the Stock, Tomatoes and Peas. Taste for seasoning and add more Salt if you like.
- 3. Spread the Rice evenly over the bottom of the pan. Close the grill cover and simmer the Rice without stirring for 15 minutes or until the rice absorbs most of the stock. If the mixture looks dry pour about 1 cup of hot water over it but do not stir.
- 4. Nestle the Mussels and Clams into the Rice with the hinge sides up so they release their juices into the rice. Arrange the Shrimp around the shellfish. are open. (Discard any shellfish that remain tightly shut once everything else is cooked
- 5. Cover the pan with foil close the grill and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the Rice and Shrimp are both cooked through and the Mussels and Clams .)
- 6. Slip a spatula under the rice and check to see if you have achieved the elusive golden brown bottom. If not set the pan over the heat uncovered for a few minutes to lightly caramelize the bottom.
- 7. Sprinkle with Fresh Basil and bring the whole pan to the table for serving.
