Paella a la plancha

Serves : 4
Preparation : 30 minutes
Cooking : 15 minutes
Danny St Pierre recipe

Ingredients

• 1l of vegetable broth and 1 can of Spanish saffron which infuse together
• 1 onion diced
• 1 red pepper, diced
• 4 stalks of celery, diced
• 4 cloves of crushed garlic
• 500g of mussels
• 500g clams
• 2 large chorizos cut into slices
• 500g chicken cut into cubes
• 250g peeled shrimp
• 1kg pre-cooked arborio rice 1 bunch of chopped Italian parsley
• 2 lemons cut into quarters

Instructions

1. 
   On the grill to moderate heat, heat your broth in a cauldron, cover and leave to simmer.
2. On the griddle over high heat, sear your chicken cubes and chorizo ​​slices. Flip and caramelize well. Add a drizzle of olive oil on top and stir again.
3. Add the diced onions, peppers and celery to the chicken/chorizo ​​mixture. Mix well using the spatulas. Crush a few cloves of garlic and add them to the preparation.
4. Add the mussels and clams directly to the preparation. Stir the mixture well so that the flavors and juices from the cooking and shellfish mix. Continue stirring until the mussels and clams open.
5. Once opened, remove from heat and set aside.
6. On the griddle over moderate heat, place the pre-cooked saffron rice. Break the rice and spread it on the Plancha. Add the previously cooked filling.
7. Add the peeled shrimp to the mixture and stir everything together using the spatulas. Sprinkle the entire mixture with broth, stir again for 5 minutes. The broth will help finish the cooking. If there is any broth left, collect it in the juice trays of your plancha and water your paella with it again.
8. Once cooking is complete, arrange your paella in a dish. Place a few sprigs of parsley and a little lemon juice on top.
9. The most delicious: scrape your plancha and collect the socarrate ! It is the lace/crust left by cooking rice, broth and cooking juices. You can decorate your paella dish with it and above all enjoy it !