How to Make Paella on the Grill
Recipe Information
Paella
Cultural Context
Originating from the Valencia region of Spain, paella is a vibrant rice dish traditionally made with local ingredients like rabbit and snails. It symbolizes communal dining and celebration, often enjoyed during family gatherings and festivals. Today, variations abound globally, incorporating seafood, chicken, or vegetarian options, making it a beloved dish in many cultures.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add 5.5 cloves of garlic and cook for about 1 minute until it starts to stick and turns golden.
Add 3 tablespoons of tomato paste and 1/4 teaspoon hot smoked paprika, cooking for another minute until fragrant.
Pour in 4 cups of chicken broth and 2/3 cup of dry sherry, then add a pinch of saffron, breaking it up with fingers before adding.
Bring the broth to a boil, then set aside off the heat.
Trim and cut 1.5 pounds of chicken thighs in half, season with 1 teaspoon of kosher salt and 1 teaspoon of pepper, and set aside.
Peel and devein 12 ounces of shrimp, leaving the tails on, and season with 1 tablespoon of olive oil, 1/4 teaspoon hot smoked paprika, and 1/4 teaspoon salt.
Rinse and scrub 1 pound of little neck clams to remove sand.
Prepare 1 pound of Spanish chorizo, which is pre-cooked and spicy, and set aside.
Heat the grill for about 5 minutes using a full chimney of charcoal and 20 extra briquettes for a hot fire.
Clean and oil the grill grate with vegetable oil.
Grill the chicken for about 5 minutes until lightly browned on both sides, then set aside.
Place a 15-inch paella plate on the grill and heat 1/4 cup of oil until shimmering.
Add 1 onion and 1/2 cup of roasted red peppers to the oil, along with 1/2 teaspoon of salt, and cook for about 5 minutes until softened and caramelized.
Stir in 3 cups of arborio rice and continue with the paella preparation.
Equipment Needed
Allergens
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