Jambalya Paella

Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain, adjacent to the city of Valencia.

Serves 6

Preparation Time: 1 hour

Braai Time: 30 to 60 minutes – depending on the rice

• 12 Prawns
• 24 Black Mussels
• 300 g Firm White Fish, deboned, and cubed into blocks about 3 cm square
• 6 Chicken legs
• 3 Cups of Paella Rice – must be a short grain variety
• about 9 cups of Chicken Stock (maby a little more)
• a pince of 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

• 1 1/2 Tbsp. Paprika
• 1 Tbsp. Salt
• 2 Tbsp. Garlic Powder
• 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.

Recipe Courtesy of Justin Bonelo – Ketla