Grilled Santa Barbara Spot Prawn Paella with Citrus Gremolata

To make authentic paella, you need a traditional carbon steel paellera pan, which must be seasoned before using. To do so, first fill the pan with water and bring to a boil to remove the label. Then dry the pan thoroughly and return to the stove. Add several tablespoons of olive oil and heat the pan over a low flame for approximately 2 minutes. Turn off the heat and let the pan cool. When it’s cool enough to handle, wipe the oil over the pan using a kitchen cloth, removing the excess oil. This step should be done each time you use the pan.

Although I cooked my paella on a Tuscan grill over an open fire using orange wood, I’ve also had excellent results cooking on a Weber grill with a charcoal fire. That said, cooking over a fire or grill is not as consistent as cooking with a gas or electric stove. It takes practice. Cooking times can vary depending on your fire. The most important secret to preparing a successful paella is that once your rice comes to a boil, you spread your coals to ensure the paella does not cook too quickly.

8–9 cups chicken stock
1 teaspoon saffron
1/2 cup extra-virgin olive oil
2 cups finely diced onions
8 cloves of garlic, peeled and sliced
8 ounces of Spanish chorizo, sliced into 1/4-inch slices
4 cups Bombay or any Valencia rice
4 teaspoons Spanish pimenton (paprika)
1 cup crushed tomatoes
1/2 cup white wine
1 cup red piquillo peppers, cut into strips
24 Santa Barbara spot prawns, or 1 and 1/2 pounds of large shrimp
2 tablespoons chopped parsley

On the stove, bring the chicken stock to a boil. Crush the saffron threads and add to the stock. Reduce the heat and keep the stock at a high simmer until ready to use.

Once you have a good fire established, place the 18-inch paellera pan onto the grill rack. Add the olive oil. When the oil is hot, add the onions and garlic and sauté until golden brown, approximately 2 minutes.

Add the chorizo and sauté for an additional minute, then add the rice and stir until the rice is well coated with the oil. Stir in the pimenton and the crushed tomato, then add the white wine. Add the saffron-infused chicken stock and bring to a boil.

If your fire is not hot enough, add more charcoal to ensure the stock comes to a boil. Once the mixture is boiling, spread the coals out so the paella can cook over a steady, even heat.

Do not stir the rice. Allow the rice to simmer for approximately 30 minutes or until two thirds of the liquid is absorbed. At this point, add the shrimp, tucking them underneath the rice mixture. Add the piquillo peppers.

Continue cooking the paella until all the liquid is absorbed, approximately 15 minutes. Steam coming from the dish is usually a signal the paella is finished. Check to see if there’s a nice soccarat—the crispy rice crust that marks an authentic paella. To check, use a spatula and gently lift the edge of the paella to see if the crust has formed. Remove from the heat and sprinkle with chopped parsley. Serve immediately.

CITRUS GREMOLATA
Preparation time: 20 minutes

2 Page mandarins (substitute with tangelos)
2 Meyer lemons (substitute with lemons)
1/2 cup Italian flat-leaf parsley leaves, chopped coarsely
5 cloves garlic, peeled and chopped fine

Using a grater or microplane, zest the peel off of the Page mandarins and the Meyer Lemons. Place into a mixing bowl and combine remaining ingredients. Sprinkle over paella before serving.

CRÈME FRAÎCHE VINAIGRETTE
Makes approximately one-half cup of dressing
Preparation time: 30 minutes

1 shallot, peeled and finely minced (approximately 2 tablespoons)
2 tablespoons champagne vinegar, can substitute with white wine vinegar
Juice from one Meyer lemon, approximately 2 tablespoons
3 tablespoons crème fraˆche
7 tablespoons extra-virgin olive oil
1 teaspoon sea salt
Freshly ground peppercorns to taste

Place the shallots, champagne vinegar and lemon juice into a small mixing bowl and let the mixture stand for 15 minutes. Into the mixture, whisk in the crème fraîche and then whisk in extra virgin olive oil, 1 tablespoon at a time. Season with salt and pepper.

If refrigerated, bring the vinaigrette to room temperature. Just before serving, add the vinaigrette to your salad greens and toss until the greens are lightly coated. Just before serving, pour dressing over salad greens and toss to mix.