Hello, grill enthusiastics! Today, let’s embark on a delightful culinary journey with a sizzling Spanish classic: Grilled Paella. This vibrant dish will transport you to the sunny shores of Spain, perfect for outdoor gatherings and flavorful feasts.
Ingredients for 4 people
- 320g (2 cups) bomba or arborio rice
- 500g chicken thighs, diced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tomatoes, blended
- 200g (about 1 cup) shrimp, peeled and deveined
- 1 teaspoon saffron threads
- 2 teaspoons sweet paprika
- Salt and pepper to taste
- 1 liter (4 cups) chicken broth
- Olive oil for cooking
01
Sauté the chopped onion and minced
Until they will be tender.
02
Add the diced bell peppers
Cook them around 5 min more.
03
Add the blended tomatoes
Aprox 7-10 min in medium heat
04
Add the chicken
Cook for another 5 min more.
05
Add the spices all together
Add them before the rice.
06
Add the rice
And stir all together before add the broth.
07
Add the broth
Close the grill and simmer during aprox 20 min. Stir occasionally.
08
Add the shrimps
After 15 min after adding the broth, add the shrimp.
09
Finish cooking the rice
After cooking, let the rice rest for 5 min. Ideally, the broth should reduce.
Directions
- Preheat your grill with two burners on medium heat.
- In a grill-safe container, sauté the chopped onion and minced garlic until translucent. While they cook, chop the bell peppers.
- Once the onion is translucent, add the diced bell peppers to the container and continue to sauté. Meanwhile, blend the tomatoes.
- Add the blended tomatoes to the container and let the mixture cook down slightly. While it simmers, dice the chicken thighs.
- Incorporate the diced chicken thighs into the container and cook for a couple of minutes.
- Stir in the saffron threads, sweet paprika, and rice. Pour in the chicken broth. Close the grill lid and let it cook, stirring occasionally.
- When the broth has reduced and the rice is almost cooked, add the peeled shrimp to the paella.
- Test the rice for doneness. If it’s cooked to your liking, turn off the grill. If not, add a bit more water and continue cooking until done (about 20 minutes total cooking time for the rice).
- Let the paella rest for 5 minutes inside the grill with the heat turned off.
Serving
Serve your grilled paella with a squeeze of lemon for added zest. Enjoy your culinary project, especially with family and friends. Show them how create this masterpiece in their backyards!
Tips
Measures
- As a rule of thumb, use double the amount of chicken broth as the quantity of rice.
- Feel free to customize the vegetable ingredients to suit your taste preferences.
Ingredient Approach
- Although the essence of a flavorful paella lies in its slow-cooked tomato base, when time is of the essence, a can of crushed tomatoes can serve as a convenient substitute.
- Homemade chicken broth is ideal, but store-bought works well too. In a pinch, you can use paella seasoning or even water.
- Use high-quality olive oil and choose arroz bomba or arborio rice for best results. Other types of rice may not yield the desired texture.
- Feel free to experiment with different ingredients. Paella recipes vary by region and family tradition.
- You can add a sprig of rosemary if you wish.
Technique Tips
- You can close the grill lid between steps to expedite cooking, but be vigilant to prevent burning, moving when necessary.
- To save time, chop ingredients as you go.
- For a crispy bottom layer (socarrat), refrain from stirring the paella during the last 5 minutes of cooking.
- Opting for disposable containers saves time on cleanup.
Leftovers Management
- Leftover paella is delicious the next day.
