Grilled Paella
Ingredients
- A handful of wood chips, such as fruit or hickory (optional) ⓘ
- One large pinch saffron ⓘ
- 2 1/4 quarts low-sodium chicken broth
- 1/4 cup extra-virgin olive oil ⓘ
- 2 pounds chicken thighs ⓘ
- Salt and freshly ground black pepper ⓘ
- 1 pound chorizo, cut into half-moons ⓘ
- 1 medium onion, peeled and finely chopped ⓘ
- 1 tablespoon minced garlic ⓘ
- 4 cups short-grain rice, such as arborio ⓘ
- 1 1/2 pounds jumbo shrimp, peeled, deveined, chopped
- 1 cup fresh or frozen peas ⓘ
- 2 dozen littleneck clams, cleaned ⓘ
- 2 tablespoons finely chopped parsley (optional) ⓘ
Instructions
- If using, soak the wood chips in water.
- In a large pot, stir the saffron into the chicken broth and set over medium heat.
- Once hot, lower the heat and keep warm.
- In an 18-inch paella pan, heat the olive oil over medium-high heat.
- (A large, wide, shallow, flameproof saucepan may be substituted or, in a pinch, an enameled Dutch oven.)
- Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil.
- Transfer to a plate.
- Cook the chorizo in the same pan until it starts to brown.
- Transfer to a second, paper-towel-lined plate.
- Remove the pan from the heat.
- Light a charcoal grill with about a large cereal boxs worth of charcoal.
- Return the paella pan to the stove and set over medium-high heat.
- When hot, add the onion and cook until translucent, about 4 minutes.
- Add the garlic and stir until fragrant, then add the rice and stir to coat.
- Season with salt and pepper.
- Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill.
- When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock.
- Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice.
- Nestle the chicken on top.
- Using thick gloves and a pair of tongs, carefully remove the grill grate.
- Drain the wood chips and drop them into the fire.
- Quickly replace the grill grate and set the paella pan on the grate.
- Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes.
- If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes.
- Season with salt and pepper to taste and, if you choose, top with parsley.
Nutrition & Diet Analysis (per serving)
799
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).