We're in the midst of grilling season and these are some of my SUMMER FAVORITES! I love cooking on the grill. It just provides a sear and a flavor that is unmatched. In this video I make my favorite paella, tri-tip and a new recipe I've always wanted to try on the grill.

ITEMS USED:
12" Cast Iron Skillet: [ Ссылка ]
10" Cast Iron Skillet: [ Ссылка ]
Prep Bowls: [ Ссылка ]

ALL OTHER PAMPERED CHEF PRODUCTS: [ Ссылка ]

RECIPES:
Paella: [ Ссылка ]
5 cups chicken broth
1/2 teaspoon saffron
1 pkg ground chorizo (about 10 ounces) pork or beef (I used both)
1 medium onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, chopped or 1 Tsp minced garlic
2 bags frozen riced cauliflower (I used the ones with peas)
1 1/2 pounds mussels (mine were already cooked)
1/2 pound large cooked shrimp, peeled, deveined, tails removed
2 scallions, chopped
1/2 cup chopped fresh flat-leaf parsley

Steps:
1. Pour the broth into a small saucepan and bring to a simmer over low heat. Add the saffron and keep hot.
2. Add the chorizo and cook, tossing occasionally, until browned on the edges, 2 to 3 minutes. Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables begin to wilt, about 3 minutes. Add the garlic and cook, 30 seconds. Add the cauliflower rice and stir to coat the rice in the meat oil. Spread the rice with the back of a wooden spoon to make a flat even layer. Add the broth and adjust the heat so the edges are just simmering. Cover with a second inverted pan, making sure the edges line up to create a tight seal. Weight the sheet pan down. Close the grill and let the rice simmer for 18 minutes.
3. Uncover the grill and increase the heat to medium-high. Scatter the mussels and shrimp over the rice. Cover the grill and cook until the shrimp is cooked or mussels open if not cooked, 5 to 7 minutes. Scatter the scallions over the top. Drizzle the paella with olive oil and garnish with the parsley.


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For all business inquiries, email me at: dkellercreates@gmail.com

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This video is not sponsored. I am an independent consultant for Pampered Chef and offer links to those and other products where I do receive a small commission from products purchased.


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