Grilled Paella. Get The Best Of Spain Delivered To Your Home. Superior Quality & Fast Delivery Looking for paella on grill? Content updated daily for paella on grill Preheat a grill to medium-high heat.
Remove all ingredients to sheet pans. Quickly replace the grill grate and set the paella pan on the grate. If the rice is underdone, add another. You can cook Grilled Paella using 20 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Grilled Paella
- It’s 6 Tbsp of olive oil.
- Prepare 1 lb of boneless skinless chicken thighs, halved.
- You need 1/2 lb of raw shrimp, shelled and deveined.
- It’s 1 tsp of garlic powder.
- It’s 1 tsp of smoked paprika.
- Prepare 1 tsp of Chipotle powder.
- You need 1 lb of Spanish style chorizo.
- You need 1-2 lbs of mussels, scrubbed.
- Prepare 1 of onion, diced.
- Prepare 6 cloves of garlic, minced.
- Prepare 1 cup of roasted red peppers, chopped.
- It’s 3 cups of arborio rice.
- Prepare 4 cups of chicken stock.
- You need 8 oz of clam juice.
- Prepare 1 Tbsp of seafood soup base (Penzeys).
- It’s 2/3 cup of dry sherry.
- Prepare 3 Tbsp of tomato paste.
- It’s 1 cup of frozen peas.
- You need 1 of lemon, wedged.
- Prepare 2 sprigs of rosemary.
Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. Place a large flameproof skillet on the grill and heat the olive oil in it. Add the chorizo, cover the skillet and close the grill.
Grilled Paella step by step
- Combine the paprika and the chipotle. Half the seasoning between two small bowls. In one half portion, add the garlic powder, along with a tsp of salt. Use this garlic/pepper seasoning to season the chicken and shrimp. Scrub the muscles or clams, and discard any that are open (they're dead)..
- Prep everything before hand. Start a full chimney of charcoal..
- Evenly lay out your chimney of coals. Add 10-20 unlit briquettes on top of the lit coals. You'll need this extra fuel to keep the cook going. If you're roasting your own peppers, now is the time to blacken them on the grill..
- Grill your chicken only until it starts to show grill marks..
- Remove the chicken and roasted red peppers. The peppers steam and are peeled and roughly chopped. You can just use jarred roasted pepper if you want..
- Place a large roasting pan on the grill. Add the oil and heat until shimmering..
- Add the onions, minced garlic, and red peppers to the pan. Place the chorizo on the edges to sear. Remove them as soon as they brown..
- When the vegetables begin to stick to the bottom add the remaining half portion of paprika/chipotle. Stir to combine..
- Add the rice and stir to coat. If needed add a little more oil. Continue to cook until the rice begins to toast..
- Add the stock all at once. Follow by placing the chicken around the edges of the pan. Followed by the sausages moving to the center. Place the shrimp in the middle in a layer. Wedge the lemons into the broth and place the rosemary into the broth. (I added the mussels here, but they should be added later). Cover and cook with all vents fully open for 20 min. I had a few cherry tomatoes and threw them in too..
- After 20 min, wedge the mussels (or clams) into the rice. Sprinkle with frozen peas, and cook another 20 min. The mussels should open and release their juices. Adding them later will ensure they're not overcooked. Serve in big bowls..
Cook over high heat until the chorizo. Prepare a grill for medium heat. Brush chicken thighs with olive oil and sprinkle kosher salt and pepper on both sides. Remove to a plate and cover with foil to keep warm. For the Paella: Make sure your grill is on a level surface.