Paella cooked the traditional way—over a wood campfire.
Step 1: Place the saffron in a small bowl with 2 teaspoons warm water. Let soak for 5 minutes.
Step 2: Set up your grill for direct grilling and heat to high. Ideally, you’ll work over a grapevine or lemon or orange wood fire.
Step 3: Rub the chorizo and artichoke pieces, if using, with olive oil and season the artichoke with salt and pepper. Grill until the chorizo is cooked through (160 degrees) and the artichoke is tender. Slice the chorizo into 1/4 inch rounds. Set the chorizo and artichoke aside.
Step 4: Place the paella pan over the fire. Add the olive oil and heat until hazy. Add the chicken wings and sauté until browned on all sides, 3 to 4 minutes, turning with tongs. Transfer to a platter.
Step 5: Add the onion and bell pepper and cook over high heat, stirring with a long-handled implement, like a grill hoe, until the onions begin to brown, about 4 minutes. Add the garlic, parsley, tomato, and salt and pepper after 2 minutes. If the mixture starts to burn, slide the pan to a cooler part of the grill.
Step 6: Stir in the rice and sauté until the grains look shiny, 1 minute. Stir in the soaked saffron and wine and boil for 1 minute. Stir in 4 to 5 cups of stock, or more as needed, and adjust the heat (by moving the paella pan closer or further away from hot part of the fire) to obtain a gentle simmer. Gently simmer the rice for 10 minutes.
Step 7: Stir in the chicken, chorizo, artichoke (if using) and mussels. Cover the grill for 3 minutes. (This will hold in the smoke to flavor the paella.) Uncover the grill and continue simmering for 3 minutes. The rice should be almost cooked.
Step 8: Stir in the prawns, squid, and snap peas. Continue cooking the paella until the rice is al dente, about 20 minutes in all, stirring occasionally. Add more stock by the 1/2 cup if needed, and add salt and pepper to taste.
Our thanks to the sponsors of Project Fire Season 1:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2018 Barbacoa, Inc.