Continued, Food52 Any Night Grilling

With a firm texture and high oil content, meaty steaks of tuna, mahi mahi, and swordfish are particularly well suited to grilling, but I also enjoy halibut or sea bass in this preparation. Brushing both the fish and the grill with oil (and using a slotted fish spatula) will make the steaks easier to flip. The simple beauty of a lightly charred fresh catch needs little more than a squeeze of lemon and a sprinkle of salt, but I also love serving grilled fish with Tomatillo Salsa (this page), Sumac Yogurt Sauce (this page), and this pleasingly bitter and herbaceous vinaigrette inspired by one in April Bloomfield’s cookbook A Girl and Her Greens. Use it on grilled bread, eggs fried in olive oil, and crisp rounds of grilled potatoes (this page), too.

1. Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium-high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

2. To make the vinaigrette, halve the fennel bulb lengthwise and cut each half into approximately 1-inch (2.5cm) wedges, keeping the root intact to help the wedges hold together on the grill. Cut the onion into ½-inch (1.3cm) rounds. Quarter the radicchio, keeping the stem intact.

3. Grill the fennel, onion, and radicchio over direct heat, turning and rotating as needed for even cooking, until the fennel and onion are lightly charred and cooked through but still have a little bite, about 20 minutes. The radicchio is ready when the leaves are wilted, the tips crackly, and the color has changed from magenta to sienna with dark brown edges, 15 to 20 minutes.

4. As they finish, pop the grilled vegetables into a bowl and cover with plastic wrap. Once fully cool, chop the vegetables into roughly ½-inch (1.3cm) pieces.

5. In the same bowl, stir together the vegetables, oil, vinegar, flaky salt, garlic, capers, and chiles. Stir in the mint and marjoram. On a baking sheet or large plate, brush or drizzle each steak with 2 teaspoons olive oil and season generously with kosher salt on both sides. Carefully place the fish on the grill over direct heat. Cook 3 to 4 minutes per side for medium-rare, 120°F to 125°F (49°C to 52°C).

6. Use a spatula to transfer the fish to a serving dish. Top with the vinaigrette, lightly drizzle with olive oil, sprinkle with pepper and flaky salt, and serve alongside lemon wedges.

I brought my kids along to the fish market and was prepared for shrieks of protest. After all, an uncooked octopus can be an alarming sight at the seafood counter—reminiscent of an ouzo-soaked cruise through the Mediterranean, perhaps, but not necessarily the makings of family dinner. That shouldn’t be the case, because grilling up crisp, tender sections of octopus is easier than you think. Much to my surprise, the kids had great fun picking out our specimen. To achieve a tender texture, it’s essential to poach octopus for 45 minutes before grilling (the good news is this can be done a day in advance). Crispy rounds of grilled potatoes are the perfect earthy foil for the tender mollusk. Aioli would be a delicious addition, too, but I usually just rely on a generous drizzle of quality olive oil and a squeeze of lemon.

1. On the stove top in a large pot, combine the octopus, onion, garlic, 2 lemon halves, bay leaves, peppercorns, and 1 tablespoon salt. Pour in the white wine, then the same amount of water, plus more as needed to cover the octopus. Bring to a boil over medium-high heat, then lower the heat and simmer, partially covered, until tender, 30 to 45 minutes. To test doneness, insert a sharp knife into the thickest part of the octopus (the skirt, where the head meets the legs); it should yield with a little resistance, like a cooked potato. Drain, discarding everything but the octopus, and set aside or cover and refrigerate for up to a day.

2. If you chilled the octopus, about an hour before grilling, remove it from the fridge. Slice it into manageable serving pieces that will be easy to eat with the potatoes—tentacles about 4-inch (10cm) lengths, head halved or quartered—and drizzle with enough olive oil to lightly coat, season with salt and pepper, and gently toss.

3. On the stove top, simmer the potatoes in generously salted water until tender, about 15 minutes, then drain and let cool (the potatoes can also be cooked in a separate pot while the octopus poaches). When they’re cool enough to handle, peel and slice them into ½-inch (1.3cm) rounds. Drizzle the potatoes with enough olive oil to lightly coat, season with salt and pepper, and toss carefully but somewhat vigorously; you want the slices to remain intact but you also want to rough up the edges to help them crisp up on the grill.

4. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. Heat a grill basket (preferably hinged) for 10 minutes before cooking.

5. Place the potato rounds in 1 layer in the grill basket. Grill over direct heat, flipping and rotating the basket as needed for even charring, until the rounds are charred and crispy, 5 to 6 minutes. Transfer the potatoes to a serving platter.

6. Grill the octopus over direct heat until nicely charred and browned, turning and rotating as needed for even cooking, 10 to 12 minutes. When fully cooked, the suction cups should feel dry and crisp, not fleshy.

7. Transfer the warm octopus to a bowl, toss with additional olive oil and the lemon juice from the remaining 2 lemons, and season with salt and pepper. Serve over the grilled potatoes, drizzling with additional olive oil as desired, and sprinkle with parsley.

Several years ago, I spent time cooking at a Franco-American arts foundation in a château in the south of France—and all sorts of European food adventures were within striking distance. One of the highlights was meeting my parents in Athens, where my dad had been stationed in the Air Force. Among my favorite memories from that trip: the rich, deep voice of the man who ran our hotel in the Plaka, his advice that basement restaurants are much better than those with tables on a pretty courtyard (the former can’t get by on their view), and stunning skewers of grilled swordfish at every turn. When I’m pining for salt spray and sunshine, pairing fresh fish with a charcoal fire provides an instant vacation. You can serve these skewers over lemony orzo and crumbled feta or with grilled pita bread and tzatziki. Because they’re so much leaner than meat, flipping fish kebabs can be daunting. I find it’s easier if I carefully loosen the fish with a metal fish spatula (to preserve the delicious browned crust) before lifting the skewers from the grates.

1. Prepare a charcoal grill for two-zone grilling and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

2. Slice the fish into even 2-inch (5cm) chunks. In a bowl, drizzle the fish with enough olive oil to generously coat and season them with kosher salt and black pepper. Add the lemon, bay leaves, oregano, dill, and red pepper flakes and gently toss to combine.

3. Divide the fish, lemon, and bay leaves among 4 skewers and grill over direct heat, turning as needed for even cooking, until lightly browned, charred, and cooked through, 10 to 12 minutes. Serve with lemons and a sprinkle of flaky salt.

Metal skewers are sturdy and reusable, but they retain a lot of heat, so they’re not ideal to transfer to the table. For that reason, I almost always use bamboo skewers that have been soaked in water for 30 minutes.

Beach House Pasta with Shrimp & Grilled Limes

Serves 4 to 6

This is the perfect, easy-breezy meal because it can be assembled in the time it takes for the pasta to boil. The components are simple, but the charred flavor of the grilled sweet shrimp and limes adds delicious depth. Once you start cooking, this dish comes together quickly, so make sure you have the rest of the meal ready to go (though all you really need is some wine, chilled). You can also use half the amount of shrimp and add a pound (450g) of scallops, just be sure to sauté them separately; they’ll brown and crisp better if they have more room to cook.

2 pounds (900g) medium shrimp, peeled and deveined with tails intact

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper

2 limes

1 pound (450g) spaghetti

½ cup (120ml) crème fraîche

2 tablespoons freshly chopped tarragon or chives

3 tablespoons freshly chopped parsley

Red pepper flakes

Flaky salt

1. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. If you’re using a grill basket or pan, allow it to heat for 10 minutes before cooking.

2. In a large bowl, drizzle the shrimp with enough olive oil to lightly coat, season with kosher salt and pepper, and toss to combine.

3. On the stove top, bring a large pot of salted water to a boil. While the water heats, zest the limes and then slice them in half lengthwise. Add the pasta and cook until al dente per the package directions. Reserve 1 cup (240ml) of the pasta water and then drain the pasta.

4. Grill the shrimp and limes over direct heat, stirring and flipping with tongs until the shrimp are evenly cooked (about 4 minutes) and the limes are slashed with grill marks, 2 to 3 minutes. Let cool on a rimmed baking sheet.

5. In a large bowl, gently toss the shrimp, cooked pasta, lime zest, crème fraîche, tarragon, and parsley to combine. Season with salt and pepper, add a generous drizzle of olive oil, and toss again; add a splash of the reserved pasta water if needed to create a creamy texture. Serve immediately in warmed bowls with a squeeze of grilled lime, some red pepper flakes, additional black pepper, and a sprinkle of flaky salt.

Gulf Coast Shrimp Tacos

Serves 4

Here in Austin, where a favorite restaurant marquee reads “Body by Queso,” it’s not uncommon to have tacos three times a day. The routine isn’t as strange or repetitive as it sounds, because it’s easy to have an entirely different experience at each meal. For instance, I might have egg-and-chorizo tacos for breakfast, a brisket taco for lunch, and this spicy, refreshing combination for dinner. The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal. Seek out the best-quality corn tortillas you can find—when you open the package, you should be hit with the earthy aroma of fresh masa. And because you can eat anything in a tortilla, consider blazing a new path and pairing this shrimp with the corn and zucchini mixture in Queso Panela Tacos (this page); or refried black beans, grated Cotija, and Tomatillo Salsa (this page); or Celery Root Remoulade (this page).

3 tablespoons olive oil

2 tablespoons fresh lime juice

2 chipotle peppers in adobo sauce

2 cloves garlic, minced, or 2 teaspoons Smoked Garlic (this page)

Kosher salt and freshly ground black pepper

2 pounds (900g) medium or large shrimp (preferably Gulf), peeled and deveined with tails removed

Slaw

½ head napa cabbage, thinly sliced or shredded

½ head red cabbage, thinly sliced or shredded

2 large carrots, peeled and shredded

Leaves from 1 small bunch cilantro, coarsely chopped

¼ cup (55g) mayonnaise

2 tablespoons fresh lime juice

¼ cup (60ml) olive oil

Kosher salt and freshly ground black pepper

2 tablespoons hot sauce (preferably Crystal or Cholula), plus more for serving

8 to 10 corn tortillas

Lime wedges

1. In a food processor or blender, puree the olive oil, lime juice, chipotles, garlic, 1 teaspoon salt, and ½ teaspoon black pepper until smooth. Pour the mixture into a resealable plastic bag. Add the shrimp and use your hands to coat the shrimp. Seal the bag, pressing out the air, and set aside to marinate at room temperature while you heat the grill or refrigerate for up to a day.

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. If you’re using a grill basket, allow it to heat for 10 minutes before cooking.

3. To make the slaw, in a large bowl, toss together the cabbages, carrots, cilantro, mayo, lime juice, and olive oil to combine. Season with salt, pepper, and hot sauce and toss again, then taste and adjust the seasoning as desired (adding more lime juice, mayo, or other seasonings). Set aside or refrigerate for up to a day.

4. Remove the shrimp from the marinade and grill over direct heat, stirring and flipping them with tongs until evenly cooked, about 4 minutes. Transfer the shrimp to a serving bowl and cover with aluminum foil to keep warm.

5. Grill the tortillas over direct heat until lightly charred, about 30 seconds per side. Keep warm in a basket or wrapped in a kitchen towel. Serve with the grilled shrimp, cabbage slaw, additional hot sauce, and lime wedges on the side.

Herb-Basted Smoked Salmon

Serves 6 to 8

A grilled side of salmon makes an impressive centerpiece for a dinner party or lavish brunch. Adding wood chips to the glowing embers infuses the fish with a fantastic smoky flavor in a surprisingly short time, and basting the salmon with an herb sprig dipped in olive oil adds an additional layer of flavor. While you could place the salmon right on the grill, aluminum foil makes it easier to rotate the salmon to ensure even doneness (a necessary step since the large fillet tends to stretch into both temperature zones) and remove from the grill (meaning the skin won’t stick and your grill will stay clean). The rich flavor of the salmon needs nothing more than a sprinkle of flaky salt, but you can also serve it with lemon halves. To round out the meal, add crispy rounds of grilled potatoes (see this page) or grilled bread, a shaved radish salad, and/or a salad of young, tender lettuces. Use leftovers to make tacos with a spicy red cabbage slaw (see this page).

2 cups (180g) wood chips (preferably applewood or cherrywood)

One 4-pound (1.8kg) skin-on salmon fillet, pinbones removed

Kosher salt and freshly ground black pepper

2 sprigs marjoram

2 sprigs thyme

2 sprigs dill

3 to 4 tablespoons (45 to 60ml) olive oil

Flaky salt

Lemon wedges

1. Soak the wood chips in water for 30 minutes.

3. Measure out 2 sheets of aluminum foil that are 12 inches (30cm) longer than the salmon and put them on a rimless baking sheet. Place the salmon skin side down on the foil and generously season with kosher salt and pepper.

4. Drain the wood chips and scatter them over the coals. If using a gas grill, put them in a perforated aluminum foil packet or smoker box and place directly over the flames. Secure the stems of the marjoram, thyme, and dill sprigs with kitchen twine to form a basting brush (see photo on this page). Pour the olive oil into a small bowl.

5. Using the short ends of the foil as handles, carefully slide the fish off the baking sheet and onto the grill over indirect heat, adjusting as needed. Close the grill, vent appropriately for indirect cooking, and cook until the salmon is just cooked through and opaque in the center, about 30 minutes, dipping the herb brush in oil and basting the salmon every 10 minutes (do this quickly so the grill isn’t open for too long). When the salmon is cooked, carefully slide the fish back onto the baking sheet and let rest for at least 10 minutes. Season with flaky salt, lemons, and pepper.

Grilled Branzino with Thai Basil Butter

Serves 4

Whether it’s a massive red snapper or a branzino for one, grilled whole fish—with delicious crispy skin and flaky meat—is a thing of beauty that’s surprisingly easy to pull off. To set yourself up for success, start by seeking out the freshest fish you can find and ask the fishmonger to scale and gut the fish for you. The most daunting part of the process is flipping the fish, but that’s easy if you properly prepare the grill (preheat, clean, oil) and the fish (allow it to come to room temperature, dry, oil). You can round out the meal with steamed rice, a simple cucumber salad, or simply grilled bread.

Four 1-pound (450g) or two 2-pound (900g) whole branzino or another white fish (such as sea bass, loup de mer, or porgy), scaled and gutted

Kosher salt and freshly ground black pepper

¼ cup (60g) unsalted butter, at room temperature

Leaves from 2 or 3 sprigs Thai basil

Thin slices of lemon or lime, garlic cloves, peeled ginger, and jalapeños for stuffing (you’ll want 2 or 3 slices of each per fish)

Extra-virgin olive oil, for rubbing and drizzling

Lemon wedges

Flaky salt

1. About 30 minutes before grilling, remove the fish from the fridge and let it come to room temperature.

3. Thoroughly pat the fish dry with paper towels. Generously season inside and out with kosher salt and pepper. Vigorously stir together the butter and whole Thai basil leaves to combine—you want to agitate the basil leaves so they release their perfume.

4. Smear 1 or 2 tablespoons of the basil butter in the cavity of each fish, then stuff in the lemon, garlic, ginger, and jalapeño. Use your hands or a pastry brush to coat the exterior of the fish with olive oil. If the cavity is bursting, secure it by tying kitchen twine around the middle of the fish.

5. Grill the fish over direct heat until the bottom is browned, about 5 minutes. Using a carving fork, insert the tines between the grill grate and the fish. Carefully attempt to lift the fish from below; if it resists, cook the fish for 1 minute more, then try again. When the fish separates easily from grill, use a spatula to turn it onto the other side. Cook until an instant-read thermometer inserted in the thickest part registers 135°F (57°C), about 5 minutes longer. If the skin begins to char before the fish is cooked through, transfer the fish to the cooler side of the grill to finish cooking.

6. Remove the fish from the grill and let rest for 5 minutes. Serve smaller fish as individual servings. For larger fish, insert a thin fillet knife behind the head and run it between the flesh and the bones to lift off the fillet. Turn the fish over and repeat. Serve on a platter with lemon wedges and flaky salt.

Salt-Crusted Snapper with Spicy Fish Sauce Vinaigrette

Serves 2 to 4

Crusting an entire fish in a salt crust seems like a leap of faith, or perhaps a party trick, but consider this recipe your gateway to grilling whole fish— the tender, flaky result will have you hooked. As the fish grills, the crust firms and creates a buffer from the heat, so it preserves moisture, prevents overcooking, and provides the distinct flavor of a fire. For the best results, it’s important to ensure that the fish is completely dry before brushing it with egg white, which acts as glue for the salt. Serve with Spicy Fish Sauce Vinaigrette (an addictive condiment that can be made well in advance, or right before you cook the fish) and steamed jasmine rice, if desired.

One 4- to 5-pound (1.8 to 2.3kg) whole red snapper, tilapia, or porgy, scaled and gutted

1 large stalk lemongrass, bottom trimmed, outer layers removed

2 cups (360g) kosher salt

1 large egg white, beaten

½ cup (120ml) Spicy Fish Sauce Vinaigrette (this page)

1. Thoroughly pat the fish dry with paper towels. Using a meat pounder or heavy skillet, whack the thick end of the lemongrass a few times to bruise it, which helps release its aromatic oils. Insert the stalk through the fish’s belly so that the thin end comes out of the fish’s mouth (you may need to use a thin slicing knife to clear a path from belly to mouth) and tuck the thick end into the belly until it’s no longer visible.

2. Spread the salt on a rimmed baking sheet. Using a brush or your hands, coat 1 side of the fish with a thin layer of the beaten egg white. Lay the fish, egg white–brushed side down, onto the bed of salt, gently pressing down on the fish so the salt adheres. Brush the other side with egg white (there’s no need to use it all), flip the fish over, and use your hands to pat the salt on the fish to form an even layer that’s approximately ¼ inch (6mm) thick—it should be just thick enough to partially obscure the color of the snapper. Flip the fish once more and do the same on the other side (there will be a lot of salt left over).

3. Prepare a charcoal grill for one-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

4. Grill the fish with the lid closed for at least 6 minutes to allow the crust to firm, and then begin checking the underside. When the crust is a light golden brown with a few darker brown patches, use the spatula and a pair of tongs to carefully flip it. Continue to cook, with the grill covered, until both sides are golden brown and the fish is just cooked through to the bone, and a thermometer inserted into the flesh at the thickest part of the fish (behind the head at the fish’s back) registers 125°F (52°C), 16 to 20 minutes. Transfer to a platter.

5. Using the tip of a sharp knife, score the salt crust, once across each side (starting at the tail and cutting horizontally toward the gills) and once across the midsection. Peel back the skin in 1 piece, and then repeat on the other side of the fish; discard both pieces or leave them on the plate as garnish. Use a slicing knife and a serving spatula to portion the fish into servings and serve warm with a bowl of the vinaigrette.

For Easier Flipping, Use a Fork Lift

Using a two-pronged carving fork to lift the fish from the cooking grate is a smart way to gauge doneness. If the fish sticks to the grate, it needs more time over the heat. Wait until you can tease the fish up and off the grate without the skin sticking and tearing.

One-Pot Clambake

Serves 4 to 6

In an ideal world, clambakes include a beach and a sunset, but you don’t need a stretch of coast or a fire pit in the sand to enjoy the quintessential summer feast of sausage, clams, potatoes, corn, and butter. The key to this cooking process is layering the ingredients so the heftier sausage and potatoes are on the bottom to diffuse the direct heat and avoid overcooking the clams.

2 cups (180g) wood chips (preferably fruitwood or hickory)

1 pound (450g) andouille sausage, cut into 2-inch (5cm) lengths

2 pounds (900g) small new potatoes, scrubbed and halved

1 fennel bulb, cored and thinly sliced

4 cloves garlic, crushed and unpeeled

2 or 3 sprigs parsley

4 fresh bay leaves

Two 12-ounce (355ml) beers or 3 cups (710ml) water

2 teaspoons Old Bay seasoning

4 ears corn, shucked and cut into quarters

4 pounds (1.8kg) littleneck clams, scrubbed

Melted butter

Lemon halves

1. Soak the wood chips in water for 30 minutes.

3. Line a roasting pan (or a wide pot that fits inside the closed grill) with the sausage, potatoes, fennel, garlic, parsley, and bay leaves and just enough beer or water (or a combination of the two) to cover the ingredients. Loosely cover the pan with aluminum foil—don’t make a tight seal, because you want the smoky flavor of the fire to be absorbed. Drain the wood chips and scatter them over the coals. If using a gas grill, put them in a perforated aluminum foil packet or smoker box and place directly over the flames. Carefully place the pan on the grate over direct heat, close the lid, and allow the mixture to come to a lively simmer. (You can also put the pot right in the coals.) Continue to simmer, checking on the strength of the simmer and adjusting vents or rotating the pan as needed for even cooking, until the potatoes are tender, about 20 minutes.

4. Sprinkle the Old Bay over the potatoes, top with the corn and clams, cover the grill, and cook until the clams open wide and the corn is cooked through, about 10 minutes.

5. Use a slotted spoon to transfer the clambake onto newspaper-lined tables and serve with melted butter and lemon halves.

Seafood Paella with Freekeh & Lima Beans

Serves 6 to 8

If there’s ever a reason to make Grilled Pineapple Punch (this page) and invite friends over for a feast, it’s paella on the grill. The key to a stress-free meal is having your ingredients prepped before you strike a match so you can use the fire to its best advantage. Paella is a lifetime pursuit, so even if you don’t nail the perfect socarrat (rice that gets caramelized and crusty on the bottom of the pan) the first time, your game will improve each time you make it.

4 cups (950ml) chicken stock

2 cups (475ml) fish stock or clam broth

¼ teaspoon saffron threads

¼ cup (60ml) olive oil

12 ounces (340g) Spanish chorizo, halved lengthwise and crosswise

1 onion, finely chopped

1 red bell pepper, seeded and finely chopped

3 cloves garlic, thinly sliced

½ teaspoon smoked paprika

2 ¼ cups (515g) freekeh or bomba, arborio, or Calasparra rice

8 large head-on shrimp

1 pound (450g) littleneck clams, scrubbed

8 ounces (225g) mussels, scrubbed

1 cup (160g) frozen Fordhook lima beans, thawed

Handful of haricots verts, halved

Freshly chopped parsley

Hot sauce

1. On the stove top, bring the chicken stock, fish stock, and saffron to a simmer over medium-high heat; remove from heat and set aside to steep.

2. Prepare a charcoal grill for one-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

3. Place a 15-inch (38cm) paella pan or large enameled cast-iron casserole on the grill grate over direct heat and pour in the olive oil. Return the stock mixture to a simmer over medium-high heat (if your gas grill has a side burner, you can do this outside). Add the chorizo to the paella pan and cook until nicely browned, 3 to 4 minutes. Remove with a slotted spoon and set aside.

4. Add the onion and bell pepper and cook until softened, stirring occasionally, about 5 minutes. Add the garlic and paprika and cook until fragrant, about 2 minutes. Add the freekeh and cook, stirring, until it is evenly coated in the oil, about 1 minute. Add 4 cups (950ml) of the hot stock, stir the freekeh once, and spread it into an even layer in the pan. Close the grill and cook, stirring only when necessary for even cooking, until half of the liquid is absorbed, about 10 minutes for freekeh, 15 minutes for rice.

5. Add the remaining stock and nestle the chorizo and shrimp into the freekeh, followed by the clams and mussels, hinge side down. Continue to cook, flipping the shrimp halfway through, until the shrimp and shellfish are cooked through, the clams and mussels open wide, and the liquid is absorbed, 10 to 15 minutes. Scatter the lima beans and haricots verts on top, close the grill, and cook for 5 minutes more. Remove from heat and allow the paella to stand 10 minutes before serving.

6. Scatter with parsley and serve the paella warm, straight from the pan using a large metal spoon to scrape up any socarrat (crunchy crust) from the bottom. Pass the hot sauce.