How to Make Paella on the Grill
How to Make Paella on the Grill is a medium Spanish recipe that serves 6. 550 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 20 min | Cook: 1 hr 13 min | Total: 1 hr 48 min
Cost: $231.52 total, $38.59 per serving
Ingredients
- 6 tablespoons Olive Oil (extra‑virgin, divided for broth, shrimp seasoning and pan)
- 5.5 cloves Garlic (minced; half clove reserved for shrimp seasoning)
- 3 tablespoons Tomato Paste (canned, for quick sofrito)
- 1.25 teaspoons Smoked Paprika (adds smoky depth)
- 4 cups Chicken Broth (low‑sodium)
- 8 ounces Clam Juice (adds briny flavor)
- 0.66 cup Dry Sherry (adds sweet, fragrant note)
- 0.02 gram Saffron Threads (optional, pinch; breaks up with fingers before adding)
- 1.5 pounds Chicken Thighs, boneless, skinless (trimmed of excess fat, cut in half)
- 12 ounces Large Shrimp (jumbo), peeled and deveined (tails left on for presentation)
- 1 pound Spanish Chorizo, pre‑cooked (spicy, cut into chunks)
- 1 pound Fresh Clams (small neck) (rinsed and scrubbed)
- 3 cups Arborio Rice (medium‑grain, stand‑in for Bomba)
- 1 whole Onion, medium (sliced thin)
- 0.5 cup Roasted Red Peppers (jarred strips, drained)
- 1 cup Frozen Peas (thawed)
- 2 teaspoons Kosher Salt (divided)
- 1 teaspoon Black Pepper (freshly ground)
- 1 whole Lemon (cut into wedges for serving)
Instructions
Make the Aromatic Broth
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 1 minute until fragrant and lightly golden. Stir in tomato paste and smoked paprika, cooking another minute. Add chicken broth, clam juice, dry sherry, and the pinch of saffron; bring to a boil, then remove from heat.
Time: PT5M
Temperature: medium
Season the Chicken
Trim excess fat from the chicken thighs, cut each thigh in half, and season all pieces with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Time: PT5M
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on. In a bowl, toss shrimp with 1 tbsp olive oil, the reserved half‑clove of minced garlic, ¼ tsp smoked paprika, and ¼ tsp salt.
Time: PT5M
Cut the Chorizo
Slice the pre‑cooked Spanish chorizo into ½‑inch chunks.
Time: PT2M
Clean the Clams
Rinse the clams under cold water and scrub each shell to remove any sand or grit.
Time: PT2M
Preheat the Charcoal Grill
Light a full chimney of charcoal, let it ash over, then add about 20 extra briquettes for sustained heat. Heat the grill for 5 minutes until the coals are hot and glowing.
Time: PT5M
Oil the Grill Grate
Using a paper towel dipped in vegetable oil, wipe the hot grill grate to prevent sticking.
Time: PT2M
Grill the Chicken
Place the seasoned chicken pieces on the grill. Cook 5 minutes per side, just until nicely browned but not fully cooked through.
Time: PT5M
Heat Oil in the Paella Pan
Place the 15‑inch paella pan directly on the grill. Add ¼ cup olive oil and heat until the oil shimmers.
Time: PT2M
Sauté Onion and Roasted Red Peppers
Add sliced onion, roasted red pepper strips, and ½ tsp salt to the pan. Cook, stirring occasionally, for about 5 minutes until the onion softens and begins to caramelize.
Time: PT5M
Toast the Rice
Stir in the Arborio rice, coating each grain with the oil‑vegetable mixture. Cook for 2 minutes, allowing the rice to lightly toast.
Time: PT2M
Arrange Chicken Around the Edge
Place the partially grilled chicken pieces around the perimeter of the pan, leaving the center open for seafood.
Time: PT1M
Add the Broth
Slowly pour the hot broth over the rice, ensuring all rice is submerged and no grains stick to the pan sides. Bring the mixture to a gentle simmer.
Time: PT5M
Add Shrimp, Clams, and Chorizo
When the broth is simmering, nestle the seasoned shrimp in the center, place clams hinge‑side down around them, and scatter the chorizo chunks over the surface.
Time: PT1M
Cook Uncovered
Let the paella cook uncovered on the grill, rotating the pan occasionally, for about 15 minutes until the rice is nearly tender.
Time: PT15M
Add Peas and Cover
Scatter thawed peas over the top, then cover the pan with a lid. Cook for 5 minutes; the steam will finish the peas and help develop the crust.
Time: PT5M
Finish the Socarrat
Remove the lid and continue cooking uncovered for another 15 minutes, checking the bottom for a golden‑brown crust (socarrat).
Time: PT15M
Rest the Paella
Transfer the pan off the grill, cover loosely with foil, and let rest for 10 minutes before serving.
Time: PT10M
Serve
Squeeze fresh lemon wedges over the paella, scoop portions ensuring each serving gets some socarrat, and enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Contains seafood, Contains pork, Gluten‑Free, Dairy‑Free, High‑Protein
Allergens: Shellfish, Sulfites (sherry)
Ingredient Substitutions
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Tomato Paste: Crushed tomatoes (¼ cup, reduced)
- Instead of Smoked Paprika: Regular paprika + a dash liquid smoke
- Instead of Chicken Broth: Homemade broth, Vegetable broth
- Instead of Clam Juice: Fish stock, Extra broth with splash of white wine
- Instead of Dry Sherry: White wine + pinch sugar
- Instead of Saffron Threads: Turmeric (¼ tsp) for color only
- Instead of Chicken Thighs, boneless, skinless: Chicken breast (may dry out)
- Instead of Large Shrimp (jumbo), peeled and deveined: Medium shrimp
- Instead of Spanish Chorizo, pre‑cooked: Smoked sausage, Kielbasa
- Instead of Fresh Clams (small neck): Mussels
- Instead of Arborio Rice: Bomba rice, Calasparra rice
- Instead of Onion, medium: Shallot
- Instead of Roasted Red Peppers: Fresh roasted red peppers
- Instead of Frozen Peas: Fresh peas
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Lemon: Lime wedges
Equipment Needed
- Medium Saucepan
- Chef's Knife
- Cutting Board
- Large Mixing Bowl
- Charcoal Grill
- 15‑inch Paella Pan (or large roasting pan)
- Tongs
- Ladle or Measuring Cup
- Aluminum Foil
- Heat‑Resistant Gloves
Critical Steps — Do Not Skip
- Making the aromatic broth
- Grilling the chicken pieces for smoky flavor
- Ensuring all rice is fully submerged in broth
- Developing the socarrat (crispy rice crust)
- Resting the paella before serving
Chef Tips from the Video
- Use a chimney starter for quick, even charcoal lighting.
- A pinch of saffron is optional but adds authentic aroma; if omitted, increase smoked paprika slightly.
- For an even darker socarrat, give the pan a gentle shake every few minutes during the final uncovered stage.
Troubleshooting
Rice is mushy and no crust forms.
Increase heat slightly and avoid stirring after the broth is added. Cook uncovered longer to allow excess moisture to evaporate.
Rice is undercooked and liquid remains.
Cover the pan for an additional 5‑10 minutes or add a splash more broth and continue simmering.
Seafood releases too much liquid, making the paella soupy.
Pat shrimp and clams dry before adding; add them later in the cooking process.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 2 days.
Freezer: Portion into freezer‑safe bags, remove air, and freeze for up to 1 month. Reheat gently; rice may become softer.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth up to 24 hours ahead and refrigerate; reheat before using.
- Season and marinate the shrimp and chicken a few hours ahead for deeper flavor.
- Measure all dry ingredients and store in a small bowl for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of grilled paella in Spanish cuisine?
Paella originated in the Valencia region as a humble farmers' dish cooked over an open fire. Traditionally it was made with whatever protein was on hand, and cooking over charcoal imparted a smoky flavor and the prized socarrat crust, a hallmark of authentic Spanish paella.
What are the traditional regional variations of paella in Spanish cuisine?
In Valencia, the classic paella Valenciana uses chicken, rabbit, and green beans with saffron. Coastal regions favor seafood paella with clams, shrimp, and mussels. Mixed paella combines meat and seafood, while arroz negro uses cuttlefish ink for a black hue.
How is paella traditionally served in Spain?
Paella is typically served directly from the pan at the table, allowing diners to scoop portions that include a bit of the crispy socarrat. It is often accompanied by lemon wedges and a simple green salad.
What occasions or celebrations is paella traditionally associated with in Spanish culture?
Paella is a centerpiece for festivals, family gatherings, and holiday feasts such as Saint John’s Day. Its communal nature makes it ideal for large groups and outdoor celebrations.
What authentic ingredients are essential for traditional Spanish paella versus acceptable substitutes?
Authentic paella uses Bomba or Calasparra rice, saffron, and Spanish chorizo or rabbit. Acceptable substitutes include Arborio rice for the rice, smoked paprika for extra depth, and any good-quality smoked sausage if Spanish chorizo is unavailable.
What other Spanish dishes pair well with this grilled paella?
Serve the paella with a simple Spanish gazpacho, a mixed green salad dressed with sherry vinaigrette, or crusty rustic bread. A chilled Albariño or Rioja white wine complements the seafood and smoky flavors.
How does the grilled paella recipe from America's Test Kitchen differ from other paella cooking methods?
America's Test Kitchen emphasizes using a charcoal grill to create a subtle smokiness and the coveted socarrat crust, whereas many home cooks bake paella in the oven or on a stovetop, which can’t replicate the grill’s flavor and crust formation.
What are the most common mistakes to avoid when making grilled paella from America's Test Kitchen?
Common errors include over‑stirring the rice (which prevents crust formation), adding seafood too early (causing excess liquid), and not pre‑browning the chicken, which reduces smoky depth. Follow the timing steps closely for best results.
Why does this grilled paella recipe use Arborio rice instead of traditional Bomba rice?
Arborio is more readily available in U.S. supermarkets and has a similar medium‑grain texture that absorbs broth well. While Bomba yields a slightly firmer bite, Arborio still produces a creamy interior and a good socarrat when cooked over high heat.
Can I make this grilled paella ahead of time and how should I store it?
Yes, you can prepare the broth and season the proteins up to a day ahead. Store the broth in the refrigerator and keep the raw chicken and shrimp in separate sealed containers. Reheat the broth before adding it to the pan, and finish the paella on the grill just before serving.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable techniques, equipment reviews, and recipes that work consistently for home cooks.
How does the YouTube channel America's Test Kitchen's approach to Spanish cooking differ from other cooking channels?
America's Test Kitchen applies systematic testing to Spanish dishes, emphasizing precise ingredient ratios, equipment choices (like the grill for paella), and troubleshooting tips, whereas many other channels rely more on intuition and less on repeatable methodology.
Last updated: September 6, 2026
