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Seafood

Jambalaya Paella

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SERVES 6
DIFFICULTY moderate
PREP TIME 1 hour
BRAAI TIME 30-60 Minutes – dependant on the rice
RATING

I’ve always loved the fusion of different cooking styles and cultures, and this Jambalaya Paella is exactly that – Paella from the Spanish name for the large two-handled shallow pan, ‘the paellera,’ and Jambalaya, a spicy Louisiana creole dish. So why is it so good? First up, it’s cooked in one pan (the paellera), secondly, generally you make it when you’re on the coast with access to great fresh seafood ingredients – and most importantly, it’s the type of food that you eat with a group of friends, around lunchtime when the vino is flowing – before you take an afternoon siesta.


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METHOD

  1. Fire up both burners on the Ketla, and get the temp up to 180°C / 256°F. If you want a nice smokey flavour - now would be a good time to add smoke.
  2. Season the chicken legs with salt and pepper, and place them on the grid, close to the hinge (the hotspot). Cook for 20 minutes, turning once or twice until the chicken is cooked and nice and crispy. Then set aside.
  3. Heat up the stock, and add the saffron.
  4. Make the Jambalaya spice by combining all the herbs and spices in a small mixing bowl.
  5. Place your Paella Pan in the Ketla, on the centre of the grid – turn both burners on to high, add a splash of olive oil and fry the garlic, the celery, the onion, the pepper and the chorizo with the Jambalaya spice until the onions are nice and soft.
  6. Add the rice, and pan fry for two or three minutes to nicely coat the rice with all the flavours, then add the tomatoes, calamari rings and the chicken legs and pour over about ¾ quarters of the hot stock, and stir everything around.
  7. Bring the dish to a light simmer. Then, switch off the outer burner, and reduce the inner burner to low and close the hood. You’re looking at getting the Ketla to 150°C / 302°F – so you might need to open the vents.
  8. Check about every 10 minutes to see if the paella needs more stock. If it looks a littIe dry, pour more stock over the paella – but not too much at a time - and please make sure it’s hot – or you’ll increase cooking time.
  9. I never stir the paella – I believe that little channels open up amongst the rice, and that via osmosis – the stock will go to where it needs to be.
  10. At about the 30 minute mark, taste some grains of rice, if they’re almost done, add a little more stock, push the fish, prawns and mussels into the paella, pour over the peas, cover with tinfoil, and for the last 10 minutes, just let the paella bake.
  11. When it’s ready, take the paella out of the Ketla, remove the tinfoil, squeeze over the lemon juice and eat it hot.
  12. SERVE WITH: A Green Salad DRINK WITH: Ice cold Chardonnay (or beer)

INGREDIENTS

12 Prawns

24 Black Mussels

300 g Firm White Fish, deboned, and cubed into blocks about 3cm square

6 Chicken Legs

100 g Chorizo Sausage, sliced into rounds

3 cups of Paella Rice – must be a short grain variety (you can use risotto – just don’t stir it too much, or the paella will get creamy)

about 9 cups of Chicken Stock (maybe a little more)

a pinch of the most expensive spice in the world by weight - Saffron

150 g of Thin Calamari Tubes

a stalk of Celery, chopped

1 Onion, cut into slices

3 Garlic Cloves, crushed

1 Red Pepper, cut into fine strips

4 Ripe Tomatoes, roughly chopped

1 cup of Peas

the juice of 1 Lemon

a glug of Olive Oil

For the Jambalaya Spice

1 ½ Tbsp. Paprika

1 Tbsp. Salt

2 Tbsp. Garlic Powder

1 Tbsp. Black Pepper

1 Tbsp. Onion Powder

1 Tbsp. Cayenne Pepper

1 Tbsp. Dried Oregano

1 Tbsp. Dried Thyme

12 Prawns

24 Black Mussels

300 g Firm White Fish, deboned, and cubed into blocks about 3cm square

6 Chicken Legs

100 g Chorizo Sausage, sliced into rounds

3 cups of Paella Rice – must be a short grain variety (you can use risotto – just don’t stir it too much, or the paella will get creamy)

about 9 cups of Chicken Stock (maybe a little more)

a pinch of the most expensive spice in the world by weight - Saffron

150 g of Thin Calamari Tubes

a stalk of Celery, chopped

1 Onion, cut into slices

3 Garlic Cloves, crushed

1 Red Pepper, cut into fine strips

4 Ripe Tomatoes, roughly chopped

1 cup of Peas

the juice of 1 Lemon

a glug of Olive Oil

For the Jambalaya Spice

1 ½ Tbsp. Paprika

1 Tbsp. Salt

2 Tbsp. Garlic Powder

1 Tbsp. Black Pepper

1 Tbsp. Onion Powder

1 Tbsp. Cayenne Pepper

1 Tbsp. Dried Oregano

1 Tbsp. Dried Thyme

  1. Fire up both burners on the Ketla, and get the temp up to 180°C / 256°F. If you want a nice smokey flavour - now would be a good time to add smoke.
  2. Season the chicken legs with salt and pepper, and place them on the grid, close to the hinge (the hotspot). Cook for 20 minutes, turning once or twice until the chicken is cooked and nice and crispy. Then set aside.
  3. Heat up the stock, and add the saffron.
  4. Make the Jambalaya spice by combining all the herbs and spices in a small mixing bowl.
  5. Place your Paella Pan in the Ketla, on the centre of the grid – turn both burners on to high, add a splash of olive oil and fry the garlic, the celery, the onion, the pepper and the chorizo with the Jambalaya spice until the onions are nice and soft.
  6. Add the rice, and pan fry for two or three minutes to nicely coat the rice with all the flavours, then add the tomatoes, calamari rings and the chicken legs and pour over about ¾ quarters of the hot stock, and stir everything around.
  7. Bring the dish to a light simmer. Then, switch off the outer burner, and reduce the inner burner to low and close the hood. You’re looking at getting the Ketla to 150°C / 302°F – so you might need to open the vents.
  8. Check about every 10 minutes to see if the paella needs more stock. If it looks a littIe dry, pour more stock over the paella – but not too much at a time - and please make sure it’s hot – or you’ll increase cooking time.
  9. I never stir the paella – I believe that little channels open up amongst the rice, and that via osmosis – the stock will go to where it needs to be.
  10. At about the 30 minute mark, taste some grains of rice, if they’re almost done, add a little more stock, push the fish, prawns and mussels into the paella, pour over the peas, cover with tinfoil, and for the last 10 minutes, just let the paella bake.
  11. When it’s ready, take the paella out of the Ketla, remove the tinfoil, squeeze over the lemon juice and eat it hot.
  12. SERVE WITH: A Green Salad DRINK WITH: Ice cold Chardonnay (or beer)

Comments

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I love the spice. Will definitely be cooking this again for friends.

21st Apr, 2016

I love this. Cooked it last night and it rocked.

15th Mar, 2016 Alex McAlery

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