Ingredients

• 1/2 teaspoon saffron threads
• 6 tablespoons extra virgin olive oil
• 1 medium Spanish onion, peeled and diced
• 1 red bell pepper, trimmed, cut into 2 by 1/4-inch strips
• 3 tablespoons chopped flat-leaf parsley
• 1 ripe tomato, seeded and cut into 1/4 inch dice
• 2 cups short grain rice, such as bomba, Calaspara, or arborio
• 1/2 cup dry white wine, preferably Spanish
• 4 to 5 cups chicken stock, preferably homemade, or more as needed
• Coarse salt (kosher or sea) and freshly ground black pepper
• 8 skin-on, bone-in chicken thighs, about 1 1/2 pounds
• 1/2 pound large, head-on shrimp or prawns
• 12 mussels, scrubbed
• 1/4 cup cooked green peas

Directions

Step 1

Place the saffron in a small bowl with 1 tablespoon warm water. Let it soak for 5 minutes.

Step 2

Set up your grill for direct grilling and build a 3-zone fire. Ideally, you’d work on a large charcoal grill or gas grill. If working on a charcoal grill, toss a log or some wood chunks on the fire to generate smoke. If working on a gas grill, place wood chips (soaked in water for 30 minutes, then drained) in the smoker box or in a smoker pouch.

Step 3

Place the paella pan over the hottest part of your fire and heat the olive oil. Add the onion and bell pepper and cook over high heat, stirring often, until the onions begin to brown, about 4 minutes. Add the garlic, parsley, and tomato halfway through (after 2 minutes). If the mixture starts to burn, slide the pan to a cooler part of the grill.

Step 4

Stir in the rice and sauté until the grains look shiny and are coated with oil, 1 minute. Stir in the soaked saffron and wine and boil for 1 minute. Stir in 4 cups of stock 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 until soft, about 20 minutes, stirring occasionally. Add the remaining cup of stock if needed, and salt and pepper to taste. Season the chicken thighs and shrimp with salt and pepper.

Step 5

Meanwhile, on another part of the fire, grill the chicken thighs, starting skin-side down. This will take 6 to 8 minutes per side, working over medium-high heat. Once the chicken thighs are browned and cooked through, add them to the paella. After about 12 minutes, place the mussels on the grate and grill until the shells pop open. Transfer the bivalves to the paella with tongs, taking care not to spill the juices. Brush and oil the grate and place the shrimp on the grate. Grill until firm, 1 to 2 minutes per side. Add the shrimp to the paella as well as the peas.

Step 6

Taste the paella for seasoning, adding salt and pepper as needed. If you’ve cooked the paella properly, the rice will be tender just as all the stock is absorbed and the proteins are cooked. You may need to add more stock or you may need to cook the rice a little longer to absorb any excess stock. Don’t worry—your paella will only improve in the process. Serve at once, with a crisp dry Spanish wine such as an Albariño or Txakoli.

Ingredients

• 2 racks of lamb (each with 8 bones), frenched
• 6 large cloves garlic, peeled and coarsely chopped
• 1/4 cup extra virgin olive oil, plus more for serving
• 1/4 cup fresh rosemary needles, plus extra sprigs for garnish
• 1 tablespoon balsamic vinegar or fresh lemon juice
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Line a rimmed sheet pan or shallow roasting pan with foil.

Step 2

In the bowl of a small food processor, combine the garlic, olive oil, rosemary, and balsamic vinegar. Pulse to finely chop the garlic and rosemary. Coat the lamb on all sides with the mixture. Season generously with salt and pepper.

Step 3

Arrange the racks of lamb bone side down on the sheet pan or roasting pan. Allow the lamb to stand at room temperature for one hour.

Step 4

Preheat the oven to 450°F and make sure the oven rack is in the middle. Roast the lamb for 20 to 25 minutes (for medium-rare), or until the internal temperature reads 125°F. (Roast the lamb longer if you prefer it more done.) Loosely cover the lamb with aluminum foil and allow it to rest for 15 minutes. Carve into individual chops before serving. Garnish with rosemary sprigs, if desired, and serve with additional olive oil.

Ingredients

• One 3 1/2 to 4 pound chicken, preferably organic, giblets removed
• 2 to 3 cloves garlic, peeled
• Sea salt
• 2 teaspoons paprika
• Juice of 1/2 lemon
• 1/3 cup extra virgin olive oil
• 2 teaspoons piri-piri sauce or your favorite hot sauce, plus extra for serving
• Freshly ground black pepper
• Sprigs of parsley, for garnish
• Lemon wedges, for garnish

Directions

Step 1

Light a grill, set it up for indirect grilling, and preheat to medium-high. (Alternatively, the chicken can be roasted in a 400°F oven on a wire rack set over a rimmed baking sheet. Cooking time will be 45 to 50 minutes—the same as if the bird was grilled indirectly.)

Step 2

Butterfly the chicken: Using a sharp knife or kitchen shears, remove the backbone from the bird. Turn the chicken skin side up and gently flatten it with the palm of your hand. Transfer to a rimmed sheet pan.

Step 3

On a cutting board, smash the garlic cloves with the flat of a knife. Sprinkle with 1 teaspoon of salt and mince the garlic to a paste. Add the garlic and salt to a jar with a tight-fitting lid. Add the paprika, lemon juice, extra virgin olive oil, and piri-piri sauce, cover, and shake vigorously. Pour about 2 tablespoons of the mixture over the chicken and use your hands to rub it on both sides. (You’ll use the remainder as a baste after the chicken has cooked for 30 minutes.) Season the chicken with freshly ground black pepper.

Step 4

Arrange the chicken skin-side up directly on the grill grate away from direct heat. Close the grill lid. After 30 minutes, baste the bird with the olive oil mixture. Replace the lid and continue to roast the chicken for 15 to 20 minutes more, basting once or twice, until the bird is golden brown and cooked through. (There is no need to flip the chicken as it’s being grilled over indirect heat.) The internal temperature of the thickest part of the thigh should be 165°F when read on an instant-read thermometer.

Step 5

Transfer the chicken to a clean sheet pan. Let it rest for 5 minutes before carving. Arrange on a platter or plates and garnish with parsley and lemon wedges. The dish is especially nice when served with rice and/or a green salad.