Recipe: Perfect Grilled Paella

Grilled Paella. Kostenlose Lieferung möglich Paella Grillen zu minimalen Preisen. Remove all ingredients to sheet pans. Preheat a grill to medium-high heat.

Quickly replace the grill grate and set the paella pan on the grate. If the rice is underdone, add another. 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. You can have Grilled Paella using 20 ingredients and 11 steps. Here is how you cook that.

Ingredients of Grilled Paella

1. You need 6 Tbsp of olive oil.
2. Prepare 1 lb of boneless skinless chicken thighs, halved.
3. You need 1/2 lb of raw shrimp, shelled and deveined.
4. It's 1 tsp of garlic powder.
5. Prepare 1 tsp of smoked paprika.
6. It's 1 tsp of Chipotle powder.
7. Prepare 1 lb of Spanish style chorizo.
8. Prepare 1-2 lbs of mussels, scrubbed.
9. Prepare 1 of onion, diced.
10. Prepare 6 cloves of garlic, minced.
11. You need 1 cup of roasted red peppers, chopped.
12. It's 3 cups of arborio rice.
13. You need 4 cups of chicken stock.
14. You need 8 oz of clam juice.
15. Prepare 1 Tbsp of seafood soup base (Penzeys).
16. You need 2/3 cup of dry sherry.
17. It's 3 Tbsp of tomato paste.
18. You need 1 cup of frozen peas.
19. Prepare 1 of lemon, wedged.
20. You need 2 sprigs of rosemary.

The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. For the Paella: Make sure your grill is on a level surface. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate.

Grilled Paella step by step

1. 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)..
2. Prep everything before hand. Start a full chimney of charcoal..
3. 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..
4. Grill your chicken only until it starts to show grill marks..
5. 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..
6. Place a large roasting pan on the grill. Add the oil and heat until shimmering..
7. 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..
8. When the vegetables begin to stick to the bottom add the remaining half portion of paprika/chipotle. Stir to combine..
9. Add the rice and stir to coat. If needed add a little more oil. Continue to cook until the rice begins to toast..
10. 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..
11. 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..

Add the shrimp and squid to the paella. Unskewer the peas over the paella. 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. Cook over high heat until the chorizo is sizzling and lightly.