CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689a17f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Paella   
    Categories: Poultry, Rice, Herbs, Vegetables, Seafood   
         Yield: 8 servings   
       
              Handful of wood chips, such   
              - as fruit or hickory (opt)   
         1 lg Pinch saffron   
     2 1/4 qt Chicken broth   
       1/4 c  Extra-virgin olive oil   
         2 lb Chicken thighs   
              Salt & fresh ground pepper   
         1 lb Chorizo; in half-moons   
         1 md Onion; peeled, fine chopped   
         1 tb Minced garlic   
         4 c  Short-grain rice   
     1 1/2 lb Jumbo shrimp; peeled,   
              - deveined, chopped   
         1 c  Fresh or frozen peas   
         2    Dozen littleneck clams;   
              - cleaned   
         2 tb Fine chopped parsley (opt)   
       
     If using, soak the wood chips in water. In a large pot,   
     stir the saffron into the chicken broth and set over   
     medium heat. Once hot, lower the heat and keep warm.   
        
     In an 18" paella pan, heat the olive oil over   
     medium-high heat. (A large, wide, shallow, flameproof   
     saucepan may be substituted - or, in a pinch, an   
     enameled Dutch oven.) Season the chicken thighs all over   
     with salt and pepper and brown on all sides in the hot   
     oil. Transfer to a plate. Cook the chorizo in the same   
     pan until it starts to brown. Transfer to a second,   
     paper-towel-lined plate. Remove the pan from the heat.   
        
     Light a charcoal grill with about a large cereal box’s   
     worth of charcoal. Return the paella pan to the stove   
     and set over medium-high heat. When hot, add the onion   
     and cook until translucent, about 4 minutes. Add the   
     garlic and stir until fragrant, then add the rice and   
     stir to coat. Season with salt and pepper.   
        
     Bring the stock, paella pan, chicken, chorizo and other   
     ingredients to a table near the grill. When the fire is   
     at its peak heat (all of the coals are lit, and you can   
     hold your hand over the hottest part of the fire for   
     only a few seconds), quickly stir the shrimp, chorizo   
     and peas into the rice, then add 2 quarts of stock. Add   
     the clams hinge-side up so that when they open in the   
     heat, their juices are released into the rice. Nestle   
     the chicken on top. Using thick gloves and a pair of   
     tongs, carefully remove the grill grate. Drain the wood   
     chips and drop them into the fire. Quickly replace the   
     grill grate and set the paella pan on the grate. Cover   
     the grill and cook the paella until all the liquid has   
     absorbed, 25 to 30 minutes. If the rice is underdone,   
     add another cup of stock and return to the fire for 5 to   
     7 minutes. Season with salt and pepper to taste and, if   
     you choose, top with parsley.   
        
     By Sam Sifton   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Chicken strips are basically ranch dressing shovels.   
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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