Grilling Paella over a Charcoal Wood Fire
One of my favorite things in the summer time to cook on the grill is paella. This Spanish dish is a classic from southern Spain that has been repeated, imitated, and replicated a million times over, everywhere in the world. What I love about grilling paella is the benefit of cooking it over a wood-fire charcoal grill. The smell that illuminates from the wood really accentuates the meats, fish, and dish itself. One of the things though I would recommend before trying this at home is to get a large paella pan or iron skillet because the heat from the wood fire could damage your nice kitchen pots and pans and we don’t want that to happen. Along with the paella, it is essential to have a nice jug of Sangria to accompany it. The Spanish had it right when it came to good eats and drinks and one day I plan on traveling over to the Iberian nation to get the real stuff. But for now, I’ll just keep trying to emulate our Spanish brothers/sisters. Below is my recipe for grilled paella, how to prepare it, and what ingredients you will need. ENJOY and Salud!
Grilling paella over a wood fire on a charcoal grill.
Prep time: 30 min
Cook time: 30 min
Total time: 1 hour
Yield: 10 servings
- 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 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
- Prepare grill with hard lump charcoal wood within a fire starter and use 2 pieces of oak and/or hickory.
- Chop garlic, onions, red pepper, parsley, and tomato finely.
- De-vein and skin shrimp and wash all clams prior to cooking.
- If using frozen green peas, be sure to thaw prior to cooking.
- Season chicken with salt and pepper and cut chicken breasts both across and sideways to create 4 halves.
- Add saffron to small cup of hot water
- 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).
- Add olive oil to pan and allow to simmer
- Add garlic, onion, and peppers to pan.
- Add parsley and tomato once the garlic, onions, and peppers begin to carmolize for about 5 minutes.
- 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.
- Begin to add arborio or arroz a la Valenciana for 2 minutes to saute.
- Add Marques de Caceres Rioja Blanco and stir, until dish begins to boil.
- Add saffron and chicken stock, until dish begins to boil (10-12 minutes).
- On other side of grill, begin to cook shrimp, clams, and mussels. Only allow clams and mussels to open slightly before taking off grill.
- Add chicken and chorizo to pan.
- 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.
- Add green peas and salt and pepper.
- Ready to serve!
Grilled Paella Recipe stars based on 35 reviews and 75 ratings.
By Paggi Pazzo
Published: August 9, 2011
Cool taste of Sangria with Paella off the grill
Prep time 10 min
Total time 10 min:
Yield: 1 pitcher (12 servings)
Thinly-sliced lemon: 1
Thinly-sliced lime: 1
Thinly-sliced apple: 1
Thinly-sliced nectarine: 1
Sugar: 1 teaspoon
Brandy: 1 shot
Marques De Caceres Rioja (red wine): 1 bottle
Lemon Soda or Ginger Ale: 1/2 liter
Orange juice: a splash
2. Add sugar, brandy, orange juice, and wine. Stir for several minutes.
3. For best results, allow wine, fruit, brandy, and sugar to sit and marinate in refrigerator overnight. However, if time is not available, add lemon soda/ginger ale to pitcher and enjoy!