Grilled paella
is a smoky, flavorful variation of the traditional Spanish dish, prepared on the grill to infuse the ingredients with a hint of char and smokiness. Made with saffron-infused rice, seafood, chicken, and vegetables, this dish is perfect for outdoor cooking and gatherings.
Ingredients:
For the paella:
1 lb bone-in, skin-on chicken thighs or drumsticks
8 oz chorizo, sliced (optional)
1/2 lb shrimp, peeled and deveined
1/2 lb mussels or clams, cleaned
1 medium onion, finely chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
4 garlic cloves, minced
1 1/2 cups Arborio or Bomba rice (short-grain rice)
1/2 teaspoon saffron threads
4 cups chicken broth (warmed)
1 cup dry white wine
1 cup diced tomatoes
1/2 cup frozen peas
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Lemon wedges (for serving)
Fresh parsley (for garnish)
Bomba rice
Instructions:
Preheat the grill:
Prepare your grill for medium-high heat. If using charcoal, spread the coals evenly under the grill grates for even heat.
Season the chicken:
Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large, grill-safe paella pan or cast iron skillet over the grill. Add the chicken and cook for 6-8 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Cook the chorizo (if using):
In the same pan, add the sliced chorizo and cook until browned, about 3-4 minutes. Remove and set aside.
Sauté the vegetables:
Add the remaining tablespoon of olive oil to the pan. Sauté the onion, garlic, and bell peppers for 5 minutes until softened.
Toast the rice:
Stir in the rice and saffron, allowing the rice to toast in the pan for 2-3 minutes, until it begins to lightly brown. This step helps to build flavor and prevent the rice from becoming mushy.
Add the liquids and simmer:
Stir in the diced tomatoes, wine, and chicken broth. Add salt and pepper to taste. Arrange the chicken and chorizo back into the pan, nestling them into the rice. Cover the pan with foil and let the paella simmer over indirect heat (move to a cooler area of the grill) for about 15-20 minutes.
Add seafood and peas:
After the rice has absorbed most of the liquid, arrange the shrimp, mussels (or clams), and peas on top of the rice. Cover the pan again with foil and cook for an additional 10-15 minutes, until the seafood is cooked through and the mussels or clams have opened.
Create the crispy “socarrat” (optional):
For a traditional paella crust (socarrat), uncover the pan and let the paella cook over direct heat for another 5 minutes, until the bottom layer of rice becomes crispy.
Serve:
Remove the paella from the grill and garnish with fresh parsley and lemon wedges. Serve hot, straight from the pan.
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