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.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.