How to Make Paella on the Grill

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

1. 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

2. 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

3. 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

4. Cut the Chorizo

   Slice the pre‑cooked Spanish chorizo into ½‑inch chunks.

   Time: PT2M

5. Clean the Clams

   Rinse the clams under cold water and scrub each shell to remove any sand or grit.

   Time: PT2M

6. 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

7. Oil the Grill Grate

   Using a paper towel dipped in vegetable oil, wipe the hot grill grate to prevent sticking.

   Time: PT2M

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. Rest the Paella

    Transfer the pan off the grill, cover loosely with foil, and let rest for 10 minutes before serving.

    Time: PT10M

19. 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