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Grilled Paella

Grilled Paella



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The first day of Spring just happened and as some of the United States is still battling that "white stuff",...

The first day of Spring just happened and as some of the United States is still battling that "white stuff", others around the country are whipping out the grill and firing it up. At Spiceologist, we grill year round, because we're like the postal service of grilling. And let me tell you, it's a delicious and easy way to make paella! My only chef note is to prep and measure out all of your ingredients before you start. You'll be glad you did.

Ingredients

  • 8 chicken thighs, at room temperature
  • 1/4 Cup olive oil, plus 3 tablespoons
  • Dash of Kosher salt and fresh ground pepper
  • 1 Pound large shrimp, peeled and deveined
  • 4 Cups water
  • 1 Pinch of saffron threads
  • 1 Pound mussels, scrubbed and picked over
  • 1 Tablespoon smoked paprika
  • 1 large onion, diced
  • 8 cloves garlic, minced
  • 1 Pound Spanish Chorizo (or Linguica if you can't find chorizo
  • 2 Cups long grain white rice
  • 1 bunch asparagus, cut into 3" pieces
  • 15 Ounces can crushed tomatoes
  • 2 Teaspoons hot paprika
  • salt to taste
  • 1/2 Cup chopped flat-leaf parsley

Servings4

Calories Per Serving1642

Folate equivalent (total)144µg36%


Grilled Paella

It doesn’t matter what the season is. Here at Spiceology, we grill year round, because we’re like the postal service of grilling. Neither rain nor sleet nor gloom of night will keep us from grilling up deliciousness.

Take this Grilled Paella for instance. The entire dish is made on the BBQ. No firing up the stove for this one. And let me tell you, it’s a delicious and easy way to make paella! Pro Tip: prep and measure out all of your ingredients before you start. You’ll be glad you did.

Grilled Paella Recipe

A delicious recipe for Grilled Paella done start to finish on the grill.

Ingredients:

  • 8 chicken thighs, at room temperature
  • 1/4 cup olive oil, plus 3 tablespoons
  • Kosher salt and fresh ground pepper
  • 1 pound large shrimp, peeled and deveined
  • 4 cups water
  • 1 large pinch saffron threads
  • 1 pound mussels, scrubbed and picked over
  • 1 tablespoon smoked paprika
  • 1 large onion, diced
  • 8 cloves garlic, minced
  • 1 pound *Spanish Chorizo (or Linguiça if you can’t find chorizo), see chefs note below
  • 2 cups long grain white rice
  • 1 bunch asparagus, cut into 3″ pieces
  • 15 oz can crushed tomatoes
  • 2 teaspoons paprika to taste
  • 1/2 cup chopped flat-leaf parsley

Instructions:

  1. Heat the BBQ (if using charcoal, allow to preheat for at least 30 minutes).
  2. Brush chicken thighs with olive oil and sprinkle kosher salt and pepper on both sides. Place skin side down on the grill and cook until golden brown, about 15 minutes. Remove to a plate and cover with foil to keep warm. Set aside.
  3. In a medium bowl, add the shrimp and smoked paprika and toss to coat. Place shrimp on the grill and cook just until no longer pink, about 1 minute per side. Remove to a bowl and cover to keep warm. Set aside.
  4. In a medium saucepan, with a heat resistant handle, add the 4 cups water and saffron, place over the flame of the grill until it begins to simmer. Add the mussels and cover. Cook until mussels open, about 5 minutes. Removed them from the water and place in a bowl, cover and set aside. Reserve the cooking water.
  5. Heat 3 tablespoons olive oil in a large paella pan over direct heat. Add the onion and cook until translucent and soft, about 10 minutes. Add the garlic and cook 30 seconds. Add the chorizo and cook, stirring occasionally, 5-8 minutes. Add the rice and asparagus and cook, cook stirring constantly, for 2-3 minutes. Add the crushed tomato, the saffron water, hot paprika and 1 teaspoon kosher salt and stir to combine. Discontinue stirring from this point forward.
  6. Allow the rice to cook for 20-25 minutes, rotating the pan on the flame if you have hot spots on your grill. Taste the rice, once al dente, arrange the chicken thighs, shrimp, and mussels in the rice. Allow to cook 5-10 minutes longer. Remove from the grill and sprinkle with chopped parsley and serve.

*Chefs Note: Spanish Chorizo is different than Mexican Chorizo. Spanish chorizo is a semi-hard consistency similar to Portuguese linguiça which makes it a suitable substitution if you are unable to find Spanish Chorizo. Mexican Chorizo, often sold in plastic casing, is a wet, almost fluid style of chorizo and would not be appropriate for this dish.


Paella Feast Menu

Pick and choose your favorite accompaniments and your preferred method of cooking the main (on the grill or on the stovetop) and you’ll have a paella party to remember. It’s easy to scale back the apps for a smaller group.

White Peach Sangría

Catch those peaches while they’re still in season, particularly the white peaches, which are especially sugary, for this golden version of sangría. This pitcher cocktail is best after it’s had time to marinate in the refrigerator for at least four hours, if not longer. Get our Peach Sangría recipe.

Ruby Sangría

Here’s your traditional sangría, with brandy, orange liqueur, and all sorts of fruit, such as apples, oranges, and grapes. It all melds together perfectly when you make a batch the night prior to the party. Get our Ruby Sangría recipe.

Mint and Lime Iced Tea

Here’s a nonalcoholic cocktail contender that doesn’t feel like a consolation prize. It tastes pretty special even without the buzz. And a no-hangover guarantee is included. Get our Mint and Lime Iced Tea recipe.

Stuffed Peppadew Peppers

Peppadews are usually sitting by the olives at the supermarket, and they’ve got that Spanish-Mediterranean flare we love. Filled with creamy goat cheese and dotted with Spanish marcona almonds is not your everyday way to enjoy them, but you’ll want to make it a daily habit once you taste them. Get our Stuffed Peppadew Peppers with Goat Cheese and Marcona Almonds recipe.

Serrano Ham and Membrillo Crostini

You’ll get more than enough meat in the main course, but serrano ham is so special, it’s worth trotting out as part of a simple appetizer. Crunchy toasts are topped with store-bought membrillo (quince paste), crispy baked serrano, salty manchego cheese, and a drizzle of mint oil (but any good olive oil will also work). Get our Serrano Ham and Membrillo Crostini recipe.

Watercress Salad with Manchego, Membrillo, and Almonds

Membrillo and manchego team up again in this salad. Those bitter watercress leaves (one of the most nutritious of all greens!) have friendly competition in the strong manchego cheese and sweet-sharp diced membrillo. Toasted almonds lend a nutty crunch, and the simple vinaigrette is made with sherry vinegar and garlic. It’s a great bracing bite to make sure the other flavors don’t become too rich. Get our Membrillo, Manchego, and Watercress Salad recipe.

Grilled Paella Mixta (Paella with Seafood and Meat)

You use that aforementioned paella pan on the grill for this one-pot feast. Shrimp and mussels swim among the saffron-scented rice moistened by tomatoes, and chorizo and chicken really make it savory. Get our Grilled Paella Mixta recipe.


Recipe: Extreme Grilled Paella

Ingrd

First, rub the chicken thighs with a small amount of olive oil to coat, salt and pepper them, and place on grill skin side down. Cook until the skin is golden brown but meat is slightly rare.

Then heat a pot of water to boiling, and add salt, then blanche lobster tails for 1-2 minutes. Remove them from water setting them aside to cool, and them split each in half lengthwise.

Combine chicken stock, Old Bay seasoning, and saffron and place on stove to bring to boil. Add the clams, cover, and cook until the clams open. Remove the clams to a bowl. Add the mussels to the broth, cover, and cook until the mussels open. Transfer to a bowl. Add the crab to the broth, cook uncovered until shell is bright red. Transfer to a bowl. Do not overcook the seafood! Dispose of any shellfish that do not open.

Next, place the sausage on grill and cook for 2-3 minutes and grill marks appear.

Brush the shrimp, the cut sides of the lobsters with some of the oil and sprinkle with Old Bay seasoning and pepper on all sides.

Lightly grill the shrimp and the lobster (cut side down). Place them on a sheet pan and set aside.

In a paella pan or large shallow pan, place directly on grill, and add 1/4 cup of olive oil. Add onions and cook until translucent. Next, add garlic and cook for 1-2 more minutes. Add the rice stirring continuously for 1-2 minutes.

Begin adding chicken stock 1 cup at a time, reserving 1/2 cup for later, and chopped tomatoes (1/2 cup) at a time. Allow the moisture to absorb some before adding more. Stir while adding, stir the rice occasionally. Cook the rice until al dente. Now add paprika, pepper sauce, and season with salt and pepper. Stir to mix. Then add sausage to the mixture. Stir for 1-2 more minutes.

Remove the sausage from pan and halve each one. Return the sausage halves to the pan, Halve the chicken thighs. Arrange the chicken, clams, mussels, shrimp, crab legs, and lobster into the rice. Pour on the reserved broth. Squeeze the juice from 2 of the lemon wedges over the top and nestle remaining into the rice.Sprinkle the parsley over the top.

OMG! Now, look at this! I mean… come on! What is not to love about my Extreme Grilled Paella?

According to The Paella Company “It’s a little confusing but ’paella’ or to be more exact ‘la paella’ is the name for cooking pan itself and not the dish. The word comes from old Valencian (in Valencia they have their own language somewhat similar to Catalan) and probably has its roots in the Latin ‘patella’ meaning pan.”


Recipe Summary

  • 1 pound mussels or clams
  • 1 cup coarse salt
  • 6 bone-in chicken thighs
  • Salt and black pepper
  • 2 tablespoons vegetable oil
  • 4 ounces cooked smoked chorizo sausage or kielbasa, sliced
  • 2 slices thick-sliced bacon, chopped
  • 8 ounces boneless pork loin, cut into 1-inch pieces
  • ¾ cup chopped green sweet pepper (1 medium)
  • ½ cup chopped onion (1 medium)
  • 3 cloves garlic, thinly sliced
  • 2 cups uncooked short grain rice
  • 5 cups chicken broth
  • 1 ⅓ cups chopped roma tomatoes (4 medium)
  • pinch saffron threads or 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound large shrimp, peeled and deveined, or 8 ounces calamari, cut into rings
  • 1 cup frozen peas or baby lima beans
  • 1 tablespoon snipped fresh Italian parsley
  • 1 teaspoon finely shredded lemon peel
  • 1 teaspoon fresh thyme leaves

Scrub live mussels under cold running water. Using your fingers, pull out the beards from the mussels that are visible between the shells. In a large pot combine 4 quarts cold water and 1/3 cup of the coarse salt. Add mussels soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more. Set mussels aside.

Season chicken thighs with salt and black pepper. For a charcoal grill, place a 16-inch paella pan* on the rack of an uncovered grill directly over medium-hot coals add oil to pan, swirling to coat evenly. Place chicken, skin sides down, in pan. Cook about 10 minutes or until brown, turning once. (For a gas grill, preheat grill. Reduce heat to medium-high. Place pan on grill rack over heat. Cover and grill as directed.) Remove chicken from pan set aside.

Add chorizo, bacon, and pork to pan cook and stir about 5 minutes or until brown on all sides. Add sweet pepper, onion, and garlic cook and stir about 5 minutes or until vegetables begin to soften. Add rice cook and stir until grains of rice are light brown. Return chicken to pan. Add broth, tomatoes, saffron, paprika, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper to pan. Bring to boiling cover grill. Cook, without stirring, for 15 to 20 minutes or until rice is plump but still slightly firm. Stir in mussels, shrimp, peas, parsley, lemon peel, and thyme. Cover and cook for 5 to 7 minutes more or until shrimp is opaque, mussels are open, and chicken is no longer pink (180°F). Discard any unopened mussels. Let stand for 10 minutes before serving.

If you don't have a paella pan, use a roasting pan that you don't mind getting messy or a double layer of 13x9-inch disposable foil pans. If using foil pans, the time to bring rice mixture to boiling will be increased (to about 20 minutes) and the covered cooking time will increase to about 30 minutes plus 10 more minutes after shrimp is added.


Grilled Paella Recipe

Recipe by Paggi Pazzo

Grilled Paella Recipe
Published: September 7, 2011

Prep time: 30 min
Cook time: 30 min
Total time: 1 hour
Yield: 10 servings
Calories per serving: 712
Fat per serving: 26g

  • 3 tablespoons olive oil
  • pinch each salt and pepper
  • 1 vidalia onion
  • 3 garlic cloves
  • 1/3 of a cup flat leaf parsley
  • 1/2 teaspoon saffron
  • 1 red pepper
  • 1 tomato
  • 1/3 of a cup green peas
  • 2 chicken breasts
  • 4 chicken legs
  • 3 Spanish chorizo
  • 14 mussels
  • 10 littleneck clams
  • 24 small shrimp
  • 3 cups Arborio or Arroz a la Valenciana (rice)
  • 3/4 cup Marques de Caceres Rioja Blanco (white wine)
  • 6 cups chicken stock
  1. Prepare grill with hard lump charcoal wood within a fire starter and use 2 pieces of oak and/or hickory.
  2. Chop garlic, onions, red pepper, parsley, and tomato finely.
  3. De-vein and skin shrimp and wash all clams prior to cooking.
  4. If using frozen green peas, be sure to thaw prior to cooking.
  5. Season chicken with salt and pepper and cut chicken breasts both across and sideways to create 4 halves.
  6. Add saffron to small cup of hot water
  7. Place large skillet or paella pan over the fire when lump-charcoal wood has turned a nice grey and dumped into the charcoal bottom pan (make sure to have a safe zone on the grill to move meats, seafood, and cooking pan if fire becomes too hot).
  8. Add olive oil to pan and allow to simmer
  9. Add garlic, onion, and peppers to pan.
  10. Add parsley and tomato once the garlic, onions, and peppers begin to carmolize for about 5 minutes.
  11. On the other side of the grill, begin to cook the chicken and chorizo over high heat, searing the outside for 3-4 minutes on each side. Once ready, remove from grill and cut chorizo into 1/3 inch pieces.
  12. Begin to add arborio or arroz a la Valenciana for 2 minutes to saute.
  13. Add Marques de Caceres Rioja Blanco and stir, until dish begins to boil.
  14. Add saffron and chicken stock, until dish begins to boil (10-12 minutes).
  15. On other side of grill, begin to cook shrimp, clams, and mussels. Only allow clams and mussels to open slightly before taking off grill.
  16. Add chicken and chorizo to pan.
  17. Add all seafood to pan and stir (add more chicken stock or water if dish begins to become dry and/or move pan to a safe zone on your grill) for 3 minutes.
  18. Add green peas and salt and pepper.
  19. Ready to serve!

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3 Responses to “Grilled Paella Recipe”

Paella brings back a lot of memories. I had my first and best paella in Rome at Da Amato in Trastevere. It has been at least forty years since and I still remember. Your paella has all the essential ingredients and is relatively easy to put together and cook. It looks absolutely yummy. Can’t wait to try but I would have to cook it on the stove, I am not as handy with a grill as you are.

Sorry amigo but something having chorizo, cebolla and wine can’t be named “paella”, let’s call it “rice with things resemblance of paella”

Hello Ani and thank you so much for your comment! You are correct that this is certainly not an authentic recipe, not in the traditional way of Paella Valenciana, however I have many Spanish friends that do like to “spice” things up with ingredients that may not be considered traditional. I can say that I have had some hungry mouths satisfied with this recipe but if you’d like to share your own recipe with the Paggi Pazzo blog, I’d be more than happy to post it! Gracias por tu comentario!


Grilled Paella - Recipes

1. With Paella, the Flavor Comes from the Sofrito: With paella, the sofrito consists of onions, bell peppers, and tomatoes. However when cooking on the grill, it takes too long to drive off the moisture of the tomatoes, and that can prohibit caramelization. In our version of paella, we swap out wet tomatoes for tomato paste. It&rsquos already cooked down, and will deliver that concentrated, hearty tomato flavor.

2. Arborio Rice Isn&rsquot Just for Risotto: Paella recipes call for a medium-grain rice. Because the traditional Spanish varietals&mdashbomba and Valencian&mdashcan be difficult to find in supermarkets, Italian arborio makes for a fine stand-in.

3. Picking Up a Paella Pan is Worth Your Money: If you want to make an authentic, grilled paella, it&rsquos worth owning a paella pan. Sure, you could use a stovetop-safe roasting pan, but if you want to achieve the right balance of socarrat&mdashwhich is that crispy, caramelized layer of rice at the bottom of paella&mdashspring for the pan that&rsquos made for the job.

4. When Making Patatas Bravas, Use Russet Potatoes: Russets are very high in starch, and they&rsquore very dry&mdashwhen fried, they wind up with a crisp exterior and a fluffy interior. They make for incredibly, ridiculously tasty fried potatoes.

5. Baking Soda Is Your Secret Weapon: Traditionally, patatas bravas are double fried. The first fry cooks the potatoes through, while the second ensures a crispy, golden exterior. Instead of double frying, we first cook the potatoes in boiling water with baking soda. The baking soda breaks down the pectin in the potatoes, causing the exterior cells to leak starch. Once fried, the starchy layer turns into the golden crust that patatas bravas are known for. With our method, we get the same crispy, golden results after a single fry&mdashand while using less oil, too.

Quote of the Week: &ldquoIt&rsquos like a paella pinwheel.&rdquo &mdashBridget, as Julia adds shrimp in a circular pattern to the middle of the paella pan

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