Seafood Paella on Griddle Master Griddle Top
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- Опубліковано 5 лис 2024
- griddlemaster.com
See how easy to make a great seafood paella on a Griddle Master Griddle Top
CLICK ON SHOW MORE FOR THE RECIPE...
INGREDIENTS
1/2 teaspoon saffron threads
1 tablespoon lemon juice
1 pound large shrimp (21/25 count), peeled and deveined, tail on
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 roasted red peppers, cut into small dice
1 yellow onion, cut into small dice
1/2 cup chopped fresh parsley
1 bay leaf
4 cloves garlic, minced
1 teaspoon cumin
3 cups paella rice
1 cup dry white wine
One 28-ounce can diced tomatoes
4 cups chicken stock, warm
12 littleneck clams, scrubbed
12 mussels, cleaned
3 lobster tails, halved lengthwise
1/2 cup frozen sweet peas, thawed
Lemon wedges, for serving
Combine the saffron and lemon juice in a small bowl and crush the threads with the back of a spoon until the mixture turns bright yellow. Let sit for 5 minutes.
Toss the shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
Heat the olive oil in a Dutch oven over medium-high heat. When hot, add the roasted peppers, onion, parsley and bay leaf. Saute until the onion is translucent, 5 to 8 minutes. Add the garlic, cumin and the remaining 1 teaspoon smoked paprika; saute until fragrant, 30 seconds. Add the rice and toast until slightly browned, 2 to 3 minutes.
Pour in the wine, scrapping up any browned bits from the bottom of the pan. Cook, stirring, until the wine is fully absorbed. Pour in the tomatoes, stock, saffron mixture, 1 teaspoon salt and 1/2 teaspoon pepper; stir until combined. Bring to a simmer, then nestle the clams into the rice. Cover and let simmer for 5 minutes. Add the mussels, shrimp and lobster. Cover and transfer to the oven for 25 to 30 minutes, until the clams and mussels are opened.
Place the pot back on the stovetop over medium-high heat. Add the peas. Cook until the bottom of the rice forms a crust, about 5 minutes. Serve the paella with lemon wedges.
Someone was asking the difference between a Griddle Master Griddle Top and some of the other stand alone products out there. Here is my answer to them....That is a good question that has a better answer. Those you mention are stand alone. So you will probably have multiple pieces of equipment cluttering up your back. Most people already have a grill and just want a custom top to fit so they can switch beck and forth "IF" wanted. I say that because most people end up never wanting to go back after cooking on a griddle top. Another big difference is the ability for the Griddle Master to get much hotter and on a lower setting than either of the 2 you mentioned. We sit closer to the flame and we create a more even temp on the griddle top because of how and where the heat can escape. Plus since we can control where the heat escapes, it gives us an additional benefit. The ability to have a convection oven. look at this: ua-cam.com/video/bCP43lpzlTI/v-deo.html I can go on and on but there really is no comparison. Griddle Master give much more versatility and less equipment along with saving propane while allowing higher temps. I hope this answers your question. I am able to answer because I purchased them just so I can test for myself and give truthful answers to this question. One last thing, wait for windy days and see what happens with those 2 you mentioned. Good luck keeping them lit let alone trying to get it hot enough to cook. Again. Just from my personal experience.
Visit us at griddlemaster.com The Recipe is in the "show more" at the top of this section. Hope you all have a great Father's Day! I am humbled by the number of you who are loving your Griddle and decided to buy a larger grill just to get a bigger Griddle Master Griddle Top.
What is the oil you used? I definetely will try this dish...looked so good my mouth was watering...lol
It is a Butter oil.. One name for it is whirl. I also have seen it a GFS. Gordon Food Services. Not sure if you have one in your neck of the woods. I was thinking if you wanted to, mix 1 part olive oil to 1 part squeeze butter. Shake well and "BAM" your own version of Butter Oil.
Great thanks so much...I have heard of the butter oil but the one I heard of you dont have to refrigerate....wouldnt I have to refrigerate the squeeze butter and olive oil one? wondering..hummm I will look for the butter oil online...
might be able to find it there :-)