Grilled Paella Recipe (2024)

Modifications: 2 cups rice, 8 cups stock. 17" paella pan in a gas grill with the soaked hickory chips in a smoker. Used mussels instead of clams. Added a green and red bell pepper to the onion saute. Added several cloves more garlic. Added the peas, mussels, and shrimp 10 minutes before it was done. Socarrat city! I made it for my parents 46th wedding anniversary and they said it was the best meal they've ever had. Served with a 2010 tempranillo. Absolutely divine!

Some good tips here, but this is an absurdly large quantity of rice for an 18 inch pan, perhaps as much as double the appropriate quantity. For this pan, 2 cups of rice, and 6-8 cups of stock, would be the right amount. Also, a 22 inch/55 cm pan is the one that fits neatly in a standard Weber kettle charcoal grill, resting on its (the pan's) handles.

Can YouMake it in an oven???

Way too long cooking time for the shellfish! I check on the doneness of the rice about 15 minutes into cooking and add shellfish when an estimated 15 minutes remains. You want those juices to permeate the rice, but such a crime to have overdone shrimp and clams!

Some comments.
Too much rice for the size of the paella pan you are suggesting.
It is not recommended by any spaniard cook to use onion to cook a paella.
You should use a combination of lima, fava and/or Romano beans instead of frozen peas!
The rice you should use is called bomba rice. Spanish rice for paella not arborio rice that is for risotto .
Also needs red pepper and nora to make an authentic spanish paella.

Can this dish be prepared using a gas grill?

I had a 15 inch pan, so I used 2.5 cups of rice, and almost two quarts stock. The recipe didn't specify, but I used bone-in, skin on chicken thighs and they were delicious. I also used easy peel/deveined shrimp and left them whole, skin on. Looked beautiful. I added a tablespoon of smoked paprika when browning the chorizo. Added nice flavor and color. It turned out so amazing and got absolutely rave reviews from my guests. I will make this again and again!

Putting the clams and the shrimp at the beguining of the grilling process is the best way to assure that both of them are going to be rubbery and definitely overcooked, specially if you are going to cook the whole thing for "25 to 30 minutes". These two items, in the classic paella cooking style, are added at the very last minute.

Prepared this and used the top of the stove. Halved the recipe and took some liberties with seasoning, skinned the chicken thighs, and cut them into bite sized pieces. Added the shrimp, mussels and peas near the end of the cooking time. Let the rice stick to the bottom a little bit in the true tradition of the recipe. The soccarat. I have had this dish in Barcelona and am always looking for new variations. Party dosh - serve buffet style with a salad.

I've made paella on the grill for past few summers. Prep is key, but some shortcuts that have worked for me: Season and cook the chicken in indirect heat for 20-25 min (covered & turning once). Use 2-3 lb of a hard wood and toss it over the coals. Once lit place grate and paella pan. make the sofrito(chorizo, onion, 1 each red bell pepper & large tomato + spices), deglaze it with 0.5cup white wine, then add & toast rice, then add proteins, lastly broth; cook UNCOVERED for 25-30 min. Enjoy

Saludos, i have heard that the word Paella comes from either a myth or legend in which a husband wanted to make dinner for his wife. So, he went to the refrigerator and put things he found in there together. He called his concoction Pa Ella or simply “for her”. Whether this is fact or fiction it solidifies, at least for me, that every paella is different and yet similar. Sort of like mama’s sauce.

My family in from Spain. They use chorizo, and recipes vary from region to region.

I've made this twice now, and agree with others that 4 cups of rice is too much. It all fit into my paella pan, but next time I will use 2 or 3 cups of rice and the same amount of shellfish. I used no chorizo and no chicken, just 3 dozen littlenecks, 2 pounds of jumbo shrimp (shell off and cut into chunks) a bag of frozen peas, one large Vidalia onion, 2 quarts of homemade chicken broth, the garlic and quite a lot of saffron. Delicious!

No self-respecting Spaniard would even think about putting chorizo in paella. It wouldn’t even cross their mind.

Please, Please, make sure you use Spanish Chorizo which is very different from Mexican Chorizo. I would also use Bomba Rice. You can probably purchase both at the same place online.

Add some scallops and musselsShrimp, clams, scallops and mussels should go in near endUsed 3 cups Bomba rice rather than 4 cups arborio

Modifications: 3 cups calasparra rice, 2 quarts low sodium chicken broth, 1 ½ lbs. chicken thighs, 10 oz chorizo, 2 diced red bell peppers, 2 cups diced tomatoes added to onion sauté, 1 ½ tablespoon garlic, wood chips in aluminum foil holes, no parsley, 1 lb. Red Argentine shrimp. Gas grill at 400. Rice, stock, onion mixture, chorizo - 20 min. Add cubed cooked chicken thighs and frozen peas. Nestle into the mixture. Do not stir - 10 min. Add shrimp and mussels. Add green olives, lemon wedges.

I make this over and over on my grill for guests. Use only two cups of bomba rice. Other rices will not be nearly as good. Grill your chicken and sausage on high heat first to give them a bit of char, then chop them up and throw them in. The rest of the method and ingredients are pretty much fool proof, just so long as you use Bomba rice! :)

Everytime I make Paella, the rice is either overcooked and soggy or undercooked and crunchy. I am unsure how the rice is supposed to cook through when half of it ends up on top of the pan and doesn't make full contact with the liquid. The last few minutes of steaming is never enough to cook it through. I've gone to making it with the lid on and in an oven.

I buy deveined, shell on shrimp and use the shells to make a quick shrimp broth to substitute for all or part of the chicken broth. Agree that this is way to much rice! Thanks for the tip on wood chips on a gas grill! We have just moved from a small condo to a house with a wonderful outdoor kitchen, so we’re just reigniting our grilling skills.

My experience from cooking lessons in Barcelona, Basque and Spanish friends and personal experience is that there is no “correct” recipe. It varies all over the country and probably from kitchen to kitchen. Relax!

Shrimp with the head on, mussels, and squid cut into quarter-inch rings plus tentacles, red pepper julienned. Arborio rice is ok but arroz bomba is easily available on internet. My own preference is for a seafood paella with a fumé made of white fish bones and heads, but there´s nothing wrong with chicken and chorizo, but a pound of chorizo is much too much. A quarter pound will give you the flavor you want.

Bomba rice:broth ratio works for my 20” paella pan. On stove top - paella pan with chorizo, onion, 2 tomatoes, 2 red peppers, garlic (added more) and paprika. Toasted bomba rice. Deglazed with saffron water and splash of white wine. Warmed broth on stove and took everything to grill. Started with rice and good amount of broth - probably half. Cook for 10 min with lid on. Then added heartier seafood like lobster tails and cooked for 5. Added rest seafood & peas for another 10-12 min. Huge win!

If full recipe, reduce rice and cut stock to 1.5:1If no chorizo , add blast of spice including thyme, smoked paprika, cayenne and sherry

2 cups riceHave 12 cups stock readyNeeds additional veggiesDouble the peas

I've now cooked this many dozens of times, requested by family & friends more than any other "party" dish. Beware of the dangers of overcooking shrimp & shellfish as they really need to go in as toppers in the last ten minutes. Arborio rice is okay when actual Arroz Tradicional is not available. Note that the Matiz label even suggests substituting their rice for Arborio in risotto. I've eaten paella in Valencia, have had it with & without sausage, & with is best, especially the real chorizo!

Ordinarily, the recipes in NYT cooking are like a bible for me. I don't mess with them unless there is a major disagreement in the prep and result. I have to suggest some changes/additions. After sautéing the onions, I added 2 diced sweet red peppers and after these softened a bit, I added a few cups of diced fresh beefsteak tomatoes. I used 3 cups of Bombas rice and about 7 cups of homemade chicken stock and a bit more later. Add clams with 15 minutes remaining and shrimp with10 minutes left.

This recipe is a great start, but it needs some tweaking. Corrections/additions:-The correct ratio of stock to rice for paella is 3-1. 2.5 - 3 cups is perfect here. -I added a pint of chopped cherry tomatoes to the onion and garlic sofrito.-Add the shrimp shells to your stock. Let it simmer for 45 mins and strain-Surprisingly, this works better without the chorizo as it's too strong for the dish.-Season the chicken thighs with sweep paprika too-Add seafood with about 8 mins to go

Take the mussels off their shelves to make room for fish or other other seafood.