Smokey Paella with grilled vegetables and smoked mussels

Place the peppers and tomatoes on the BBQ until the skin is charred. Let cool and remove the charred skin.

Cut the mushrooms in four and fry them in a cast iron pan with oil and some salt until they look golden brown. Work in 2 batches so that the entire surface of your pan is covered but no mushrooms are on top otherwise they will steam.

Brush the zucchini slices with oil and grill them on the rack until they are nicely caramelized.

Add some smoking wood to the coals and cook the chorizo ​​sausages over the fire until cooked.

Cook the chicken tenderloins on the BBQ over indirect heat (meaning that they are not directly above the coals) so that they cook evenly and remain juicy while absorbing the delicious smoky flavour.

Rinse the mussels and place them together with some green herbs (thyme, oregano, parsley) in a cast iron dish and smoke them over the fire. Close the lid of your BBQ for this so that the smoke flavor can circulate nicely through your mussels. The mussels are ready when their shells open and the mussels release nicely.

Add the turmeric together with the rice and stir everything well. Then pour over the Herkules chicken stock and let it cook without stirring according to the instructions on the rice packaging over medium heat so that the rice can absorb the stock.

Cut the chorizo ​​and smoked sausage into slices and stir into the rice mixture when it is ready.

Mix the vegetables and half of the mussels (without shell) into the rice mixture.

Remove the zest from the washed lime and chop it finely. Stir into the rice mixture.

Taste and season with salt, pepper and lime juice.

Finish:
Place the other half of the smoked mussels in their shells on top of the paella with grilled vegetables and place the chicken fillets in between.

Sprinkle with freshly chopped lemon verbena (or parsley)