Paella on the Grill

Paella (pronounced IPA: [pa’eÊŽa]) is a rice dish, originally from Valencia, where it is eaten especially on Sundays and during the Falles. There are many variations of it with different ingredients.

The name paella is the word for “frying pan” in Valencian (from Latin patella). However, the dish has become so popular in Spanish that the word paellera is now usually used for the pan and paella almost exclusively for the dish. In the Valencia area, nevertheless, the name paella is commonly used for both, the pan and the dish.

This is a variant of a recipe from Steven Raichlen’s Barbecue University curriculum.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 chorizo sausages
• 4 boneless/skinless chicken thighs
• 1 full boneless/skinless chicken breast cut into 4 pieces
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 medium onion, finely chopped
• 1 red bell pepper, cut into 1/4 inch strips
• 2 cloves garlic, minced
• 1 ripe tomato, seeded and cut into 1/4 inch dice
• 1/4 cup finely chopped flat-leaf parsley
• 3 cups Valencia style rice (I used Italian Arborio rice)
• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water for 15 minutes
• 5 to 6 cups hot chicken stock
• 12 little neck clams, scrubbed
• 12 mussels, scrubbed
• 1 pound shrimp, peeled and deveined
• 1/4 cup cooked green peas

Directions:

1. On the grill place a large Pealla Pan (I used a large saute pan that is about 14 inch in diameter with 3 inch sides) This would be set done on a wood fire.
2. Add olive oil to the pan. Add the onions and bell peppers and sauté until lightly browned, 3 to 5 minutes. Add the garlic half way through.
3. Add the tomatoes and half the parsley and cook for 1 minute.
4. Add the rice and saute until the grains are shiny, 1 minute.
5. Add the wine and bring to a boil. Add the stock and saffron and bring to a boil. Simmer the rice, uncovered, for 15 minutes, adding stock as needed to keep them moist.
6. Chop chorizo length wise and place on grill directly over the flame for about 3 minutes. Remove chorizo and chop into bite size pieces. Add the chorizo to the pan this can be done while the rice is simmering.
7. Season chicken pieces with Salt and Pepper then grill over the flame (until almost completely cooked) for about 5 - 10 minutes. Add the chicken to the pan this can be done while the rice is simmering.
8. Grill Clams and Mussels until shells pop open. Add to the pan.
9. Grill prawns until just starting to turn pink (1 minute per side.) Add to the pan.
10. Cook the paella until the rice is tender, and all the ingredients are completely cooked. Correct the seasoning, adding salt and pepper to taste.
11. Just before serving, sprinkle the paella with the cooked peas and remaining parsley. Serve at once.

6 servings