Grilled Seafood Paella

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2 tablespoons vegetable oil

Reserved shrimp shells (see below)

1 medium onion, thinly sliced

1 small carrot, thinly sliced

3 tablespoons tomato paste

1/4 cup dry sherry

2 quarts of water

6 large garlic cloves, chopped

4 thyme sprigs

2 bay leaves

1 large chipotle chile in adobo

Large pinch of saffron threads


2 tablespoons extra-virgin olive oil

4 scallions, cut into 1-inch lengths

1 small onion, finely chopped

1 large poblano chile—stemmed, seeded and cut into 1/2-inch dice

1 3/4 cups short-grain Spanish rice, such as Valencia or Bomba

2 medium tomatoes, chopped

1 cup fresh corn kernels

1/2 pound green beans, preferably flat Romano, cut into 1-inch lengths

1 teaspoon kosher salt

Large handful of woody herb sprigs, such as rosemary or thyme

1 1/2 pounds medium shrimp, shelled and deveined, shells reserved

1 1/2 pounds small mussels, scrubbed and debearded

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