Paella cooked on the barbecue recipe

Name: Paella cooked on the barbecue recipe
Ingredients: 3 large Spanish onions; 2 green peppers; 1 garlic bulb; 3 tbsp olive oil; 400g pork tenderloin fillet, halved lengthways and cut into chunks; 400g skinless boneless free-range chicken thighs, cut into chunks; 9 tbsp extra-virgin olive oil (we used https://brindisa.com/store/spanish-olive-oil-spanish-vinegar-and-store-cupboard/spanish-olive-oil/brindisa-arbequina-1ltrBrindisa arbequina olive oil); 2 tsp sweet smoked paprika; 1 1/4 litres fresh fish stock; Large pinch saffron strands; 500g https://www.ocado.com/webshop/product/Brindisa-Calasparra-Paella-Rice/81351011?dnr=ycalasparra rice (or other paella rice); 200ml dry oloroso or fino sherry; 200g pack cooked crevettes (whole large prawns) from Waitrose and Ocado or your fishmonger; Large bunch fresh flatleaf parsley, leaves picked and chopped; 130g padrón peppers (optional); 2 x 125g bags baby leaf spinach; 1 tbsp sherry vinegar; 30g pine nuts, toasted for 5 minutes in a dry pan; 50g raisins, soaked in about 100ml dry sherry; 1 lemon, cut into wedges; You’ll also need…; 46cm paella pan (we used a https://www.tesco.com/direct/kitchen-craft-non-stick-paella-pan-46cm/365-1642.prd?source=othersKitchen Craft 46cm paella pan); Kitchen foil

www.deliciousmagazine.co.uk

Savor a delicious barbecued paella with a blend of meats, seafood, and aromatic spices—perfect for impressive summer gatherings.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Paella pan
Grill
Aluminum foil
Nonstick skillet
Kettle
Saucepan
Colander
Chef's knife
Cutting board
Mixing bowl
Wooden spoon
Measuring spoon
Measuring cup
Kitchen scale
Plate

Ingredients

3 large Spanish onions
2 green peppers
1 garlic bulb
3 tbsp olive oil
400g pork tenderloin fillet, halved lengthways and cut into chunks
400g skinless boneless free-range chicken thighs, cut into chunks
9 tbsp extra-virgin olive oil (we used https://brindisa.com/store/spanish-olive-oil-spanish-vinegar-and-store-cupboard/spanish-olive-oil/brindisa-arbequina-1ltrBrindisa arbequina olive oil)
2 tsp sweet smoked paprika
1 1/4 litres fresh fish stock
Large pinch saffron strands
500g https://www.ocado.com/webshop/product/Brindisa-Calasparra-Paella-Rice/81351011?dnr=ycalasparra rice (or other paella rice)
200ml dry oloroso or fino sherry
200g pack cooked crevettes (whole large prawns) from Waitrose and Ocado or your fishmonger
Large bunch fresh flatleaf parsley, leaves picked and chopped
130g padrón peppers (optional)
2 x 125g bags baby leaf spinach
1 tbsp sherry vinegar
30g pine nuts, toasted for 5 minutes in a dry pan
50g raisins, soaked in about 100ml dry sherry
1 lemon, cut into wedges
You’ll also need…
46cm paella pan (we used a https://www.tesco.com/direct/kitchen-craft-non-stick-paella-pan-46cm/365-1642.prd?source=othersKitchen Craft 46cm paella pan)
Kitchen foil