1Prep all of the meats in advance and place in zip lock bags. Chop the onion and garlic, peppers and place in zip lock bags.
2At the stadium, light the grill or portable stove and in a large (14") saute pan, brown the chorizo in 2 tablespoons olive oil. This spiced oil will season the rest of the ingredients.
3Now season the chicken and pork with salt and pepper and saute in the same oil until almost done. Add onion and garlic and saute until translucent. Add the chopped tomatoes and stir to blend ingredients.
4Add rice, chicken stock, saffron, stir to blend, and bring to a boil.
5After ten minutes scatter shrimp and peas around the top of the paella
6Simmer for 15 minutes more until until rice is fluffy. Scatter roasted peppers around top of paella and serve.
A classic Spanish rice dish, grilled paella has wow factor to spare. This version is rich and smoky with chorizo, tomato, and paprika, savory from chicken broth and onions, fragrant with saffron and garlic, and packed with chicken, shrimp, and mussels. Read more.
Eliminate any cheese aisle confusion with this handy explainer.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.