Archive | August, 2011

Smoked Barbecue Pork Ribs (& Focaccia Style Garlic Bread)

31 Aug

Smoked Barbecue Pork Spare Ribs Recipe
Recipe by

One of the great American past times and excuses to get together for a few adult beverages is smoking meat. It is the definition of relaxing and taking it easy, especially on a warm summer day (or frigid winter afternoon as I have done in the past, but hey – I don’t discriminate against Mother Nature my friends) where you can kick back and have a few cold ones to make the time pass. It also allows people like myself to use my smoker-box (which is attached to my charcoal grill) and take advantage of an American tradition of slow cooking that few other countries celebrate like we do here in the great U-S-of-A! But there are other traditions to consider, such as males occasionally wearing USA lettered thongs in the work place (not something I would do or suggest – but I’m just sayin’!).

The "Beast", aka 'Locomotive Smoker Grill" in action, smoking ribs all day long!

The Beast is fired up and smoking ribs, just how we like it!

When it comes to pork ribs or smoking of any kind, I’ll be the first to tell you that I’m no expert, but I am an enthusiast who loves to try and smoke just about anything (on the grill that is people!!! I’m a parent now). Whether it be pork loin, pork roast, whole chickens, beef ribs, etc… I’ll give it a shot, but my favorite without a doubt is pork spare ribs. I like to let them smoke for about 5-6 hours using hickory and apple wood and just easin’ back on a lazy Sunday afternoon. I keep trying until I get it right, or until it tastes good enough that I can’t wait to do it again!

When preparing your ribs make sure to wash them thoroughly and remove the membrane from underneath the bones across the rack (I would show you a photo of that but I’m trying to encourage hunger, not nausea). Once the ribs are ready, I prepare my rub of paprika, cayenne, garlic powder, onion powder, oregano, espresso, salt, black pepper, and dried thyme (you can buy a dry rub if you like but make sure it’s specific for pork). Mix all the ingredients together and then spread it generously on both sides of the ribs and rubbing into the pork. I always do this the night before to allow the rub to really sink into the meat.

To start the smoker, I use 2 chimney starters of hardwood lump charcoal and once the wood charcoal is grey, dump them into the smoker-box and add a few wood chunks and chips that have soaked over night (you might need to add more wood charcoal as the cooking progresses and you don’t want to put too many wood chunks and chips in the beginning because too much smoke will dry out the ribs quickly). Now, finally – it’s time to put the ribs on the grill! I put the ribs bone side down with a pan of water underneath the grates. Under the water, I’ve placed bricks in the grill pit, wrapped in foil to help absorb heat in the grill, while the water provides moisture for the ribs.

Smoking Pork Ribs over the grill - Paggi Pazzo

Maintain a temperature of 225 to 250 degrees and for the first few hours, it’s a good idea to refrain from opening your smoker-box or grill and letting the heat/smoke exit. To preserve the tenderness of the ribs, it’s important to add a “mop” to the ribs (dressing) so I like to add honey bbq sauce into a small foil pan and place on the grill. Every 30 minutes after the 3rd hour of smoking, I lather the ribs with the honey bbq sauce alternating sides (close to the 5th hour of smoking, you can also throw some corn wrapped in aluminum foil into the smoker-box for about 30 minutes – the corn comes out very succulent this way and my 2-year old loves it). Most experts, depending on the style of ribs will use an apple cider and vinegar mop during the smoking process but I like to off-set my spicy rub with a bbq sauce flavor. After about 5-6 hours, check the ribs to make sure they’re tender and use a meat thermometer to check the pork’s temperature. If the temp says 165 degrees, then you know it’s time to eat!

To go with this I’ve made Focaccia style garlic bread with fresh rosemary, basil, garlic cloves, olive oil, Reggiano Parmigiano and Pecorino Romano over fresh Ciabatta bread (you can use a French baguette as well).
Focaccia style Garlic Bread
Normally I might prepare some margarita’s for smoked pork ribs but there’s no replacing an ice cold beer on a hot day so crack open a Corona to go with those bad boys because you’ve earned it!

Finished smoked pork ribs from Paggi Pazzo

Smoked Barbecue Pork Ribs Recipe

Prep time: 1 hour

Cook time: 5 hours

Total time: 6 hours

Yield: 6 servings


  • 1 Rack of Pork Spare Ribs
  • 3 tablespoons brown sugar
  • 3 tablespoons paprika
  • 3 tablespoons black pepper
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayanne pepper
  • 1 teaspoon espresso
  • 1 teaspoon dried thyme
  • 8 ounces honey bbq sauce

Cooking Directions

  1. Clean pork spare ribs by removing membrane and washing under sink.
  2. Mix all rub ingredients together within bowl (paprika, cayenne, salt, black pepper, garlic powder, onion powder, dried thyme, espresso, and brown sugar) and generously pour and rub into ribs on both sides.
  3. Cover ribs in wrap and place in refrigerator overnight.
  4. Soak hickory and apple wood chunks overnight, then drain before use.
  5. Prepare smoker/grill with 2 chimney starters full of hardwood lump charcoal and when turned grey, place in smoker-box with some wood chunks. As ribs smoke, continue to add more wood chunks periodically.
  6. Lay pork ribs onto grill bone side down, and close grill and smoker-box for several hours maintaining a temperature of 225 to 250 degrees.
  7. After 3 hours, dress pork ribs with honey bbq sauce, alternating sides every 30 minutes.
  8. After 5-6 hours, when ribs are tender and at or near 165 degrees, take off grill and let sit for 5 minutes before cutting into strips.
  9. Take remaining bbq sauce from pan and dress over ribs.
  10. Ready to serve.

Smoked Barbecue Pork Spare Ribs recipe

4 out of 5
stars based on 20 ratings.

Focaccia Style Garlic Bread

Easy recipe for focaccia style garlic bread with fresh rosemary, basil, garlic, olive oil and grated cheese from Paggi Pazzo.

Simple focaccia style garlic bread with fresh ingredients.

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Yield: 16 slices


  • 1 loaf of ciabatta bread or French baguette
  • 4 small garlic cloves
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh basil
  • pinch salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Pecorino Romano
  • 1 tablespoon Reggiano Parmigiano

Cooking Directions

  1. Slice ciabatta bread length wise and then cut into 4 large pieces.
  2. Lightly add olive oil to all 4 pieces.
  3. Chop garlic cloves, fresh basil and rosemary into very fine pieces.
  4. Spread garlic, basil, and rosemary across 4 ciabatta bread and season with salt and pepper.
  5. Grate Reggiano Parmigiano and Pecorino Romano over bread.
  6. Put over charcoal grill (low heat) for 5-7 minutes or place in bake at 400 degrees for 5 minutes.
  7. Cut into thin strips and serve.

Click here for full Smoked BBQ Pork Ribs Recipe or the Focaccia Garlic Bread Recipe, and all other Paggi Pazzo recipes.

Pasta Aglio e Olio and Rosemary Pork Chops

31 Aug

Pasta Agli e Olio and Rosemary Garlic Pork Chops Recipe

Recipe by

Perhaps the easiest pasta recipe will you ever make, Pasta Aglio e Olio is so simple and basic it will take you no time to prepare and leave you quite satisfied! Even Ron Burgandy and Brian Fantana agree, “60% of the time it works every time!“! I have been enjoying this dish for as far back as I can remember and it is a very common traditional Italian recipe from North to South with a few different ingredients added or removed throughout the regions but many consider this to be a Roman creation (what didn’t they create?). Some prefer to add peperoncino (and by that I mean the dry Italian pepper, not the banana bell-pepper, which I do enjoy from time to time by the way….) but the Roman way (how my mother made it) and how I grew up knowing it – which was straight to the point without any distractions and included these simple items; spaghetti (or linguine), garlic, salt, black pepper, olive oil, grated cheese – and that’s it. Oh and by the way, it tastes great! Along with this pasta I’m preparing some Rosemary Pork Chops with Spinach but you can certainly make the Pasta Aglio e Olio by itself as your meal. I prefer to accompany a basic spaghetti dish like this with some protein, but that’s just me and we don’t judge here at Paggi Pazzo.

Pasta Aglio e Olio recipe from Paggi Pazzo

I like to sear the pork chops on the stove or on the grill for a few minutes but soon after I move the pan of pork (lid covered and added with rosemary, spinach, and other ingredients) into the oven for 25 minutes. You can do this on the grill by covering the pan and closing the grill but it’s probably easier to make this dish indoors – but by all means – experiment on the grill and make sure you keep a high heat and refrain from burning the pork or using any nice pots and pans (a little thought-out advice there for ya’). By covering the pan and placing it in the oven to bake, it blends all the flavors together, especially the rosemary and garlic, which are slowly absorbed into the pork. I know you’re probably thinking, “that’s a lot of garlic dude for one meal!” But hey, it’s good for you and besides, it’s an Italian dish. And of course (drum roll please……), I’m going to suggest some Vino! Most experts always suggest a white pasta with a white wine, but I say who cares! Grab that red wine bottle and start chuggin’!!! However, if you WERE going to try a white wine, I would recommend an Orvieto or Pinot Grigio (I’m sticking with the Italian theme here). I prefer the Orvieto not just because it’s a very reasonably priced wine, but it’s got a nice crisp taste to it that isn’t too sweet and will go nicely with the rosemary pork and garlic flavors. The recipe is below and hopefully for you, 60% of the time…..well, you know the rest. From Paggi Pazzo, “la cena è servita!”

Rosemary and Garlic Pork Chops recipe from Paggi Pazzo

Pasta Aglio e Olio Recipe

Prep time: 5 min

Cook time: 10 min

Total time: 15 min

Yield: 4 servings


  • 1/2 pound spaghett or linguine (Barilla)
  • 5 garlic cloves
  • 1 teaspoon fresh parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 handful Reggiano Parmigiano or Pecorino Romano

Cooking Directions

  1. Place water into pasta pot and wait to boil (do not add salt to water)
  2. Add 2 teaspoons of olive oil to pan and let heat for 2 minutes
  3. Chop garlic cloves finely and add to pan with salt and pepper
  4. Once garlic begins to brown, move pan to a safe/cool zone on oven
  5. When pasta pot water is boiling, add 1/2 pound of spaghetti
  6. Cook spaghetti for 9 minutes or until al dente
  7. Drain pasta through strainer and add garlic oil in pan, remaining 1/4 cup of olive oil, handful of Reggiano Parmigiano or Pecorino Romano, and fresh parsely to pot with pasta and stir firmly for several minutes.
  8. Add to pasta bowl or plate and go to town!

Rosemary Pork Chops Recipe

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Yield: 2 servings


  • (2) 8 ounce pork chops
  • 2 garlic cloves
  • 1 tablespoon fresh rosemary
  • 2 teaspoons olive oil
  • pinch salt and pepper
  • 1 cup fresh spinach
  • 1/2 lemon
  • splash white wine

Cooking Directions

  1. Add 1/2 teaspoon of olive oil to pan and let heat for 2 minutes
  2. Chop garlic clove and rosemary very finely.
  3. Pre-heat oven to 325 degrees.
  4. Lightly season pork on both sides with salt and pepper and at high heat, place pork on pan for 2-3 minutes on each side until seared.
  5. Once seared, drain excess fat and add chopped garlic clove, salt, pepper, rosemary, splash of white wine, teaspoon of olive oil, 1/2 lemon squeezed (no seeds), and spinach to pan and cover.
  6. Place in oven and let cook for 15 minutes, then remove from oven and allow to cool done for several minutes.
  7. Place pork and spinach on plate and feast!

Pasta Aglio e Olio and Rosemary Pork recipe

5 out of 5
stars based on 19 ratings.

Click here for full Linguine Aglio e Olio Recipe or the Pan Seared Pork Chops with Rosemary Recipe, and all other Paggi Pazzo recipes.

Pasta Primavera con Polpette

28 Aug

Pasta Primavera con Polpette Recipe
Recipe by

When I need to make a quick pasta and I’ve got some left over ground beef, because….well who doesn’t have left over ground beef? I like to throw together, what I’ve self-proclaimed Pasta Primavera con Polpette, which can sometimes be whatever vegetables I have left in the fridge with whatever short pasta is in my pantry. By no means is this a “specialty dish” but it’s easy to throw together (perhaps not as easy as Pasta Aglio e Olio) and it’s a hardy pasta with healthy ingredients that your family will enjoy. As always, I’m going to suggest vino with this (shocker!!!) and any red table wine is a nice compliment to this dish, such as Montepulciano d’Abruzzo (that’s a shout-out to all of my Abruzzi amici…hip-hop Ah-bruzz-ohhh, hey, ho…. that’s how they roll down there). So here it is from Paggi Pazzo – Buon Appetito!

Pasta Primavera con Polpette

Pasta Primavera con Polpette

Prep time: 30 min

Cook time: 30 min

Total time: 1 hour

Yield: 4 servings


  • 1/2 pound cellentani pasta
  • 3 teaspoons olive oil
  • 4 garlic cloves
  • 6 whole basil leaves
  • 1/2 sweet onion
  • 8 ounce crushed tomatoes (San Marzano)
  • 12 cherry tomatoes
  • 1 zucchini (medium size)
  • 1/2 pound ground beef
  • teaspoon salt
  • teaspoon pepper
  • 2 bay leaves
  • teaspoon milk
  • teaspoon Italian breadcrumbs
  • 1/4 cup Reggiano Parmigiano

Cooking Directions

  1. Chop 1 clove of garlic, 2 basil leaves, 1/4 of onion for polpette.
  2. Prepare polpette in a bowl by mixing ground beef with chopped garlic, onion, basil and add pinch of salt and pepper, teaspoon of milk and breadcrumbs (when I have the time I make my own but you can use pre-made) and mix together with hands.
  3. Create little “meat balls” but press down to create more oval shape and place on cooking tray and into pre-heated oven for 30 minutes at 400 degrees.
  4. Chop remaining garlic, basil, and onion while slicing cherry tomatoes in halves and zucchini into thin slices.
  5. Begin to make primavera sauce in a large pan with olive oil, remaining chopped garlic and onion.
  6. Prepare pasta pot and add pinch of salt to water.
  7. Once garlic and onions begin to melt into the oil, add crushed tomatoes, cherry tomatoes, bay leaves and chopped basil, salt and pepper, and cook sauce at a low heat.
  8. After 15 minutes, add cooked polpette into the sauce and stir gently.
  9. When pot of water is boiling and cellentani (you can also use a variety of short pasta if you’d prefer).
  10. After 4 minutes of boiling water, add zucchini to pot of pasta and stir. Continue to stir until 10-11 minutes when pasta is “al dente”.
  11. Strain pot of pasta and zucchini and move to sauce.
  12. Stir all ingredients together and add grate Reggiano Parmigiano generously over pasta.
  13. Place into pasta bowl and devour!

Pasta Primavera con Polpette Recipe

5 out of 5
stars based on 16 ratings.

Grilled Argentinian Chimichurri Steak

27 Aug

Grilled Argentinian Chimichurri Steak Recipe over a Wood Charcoal Fire

Recipe by

When it comes to preparing sauces or dressings, I really enjoy making chimichurri for my Argentinian style steak on the grill. The beautiful country of Argentina is one of my favorite cultures when it comes to food and wine and “los albicelestes” (which have eerily similar soccer colors to my favorite Calcio Italiano Team, LAZIO!!!) know a few things about chimichurri, beef, and wine. The cuisine in Argentina is influenced by many European cultures, such as the Italians, French, Spanish, etc… and while all of those contributions have brought a unique taste to their dishes, there are few countries that can hold a candle to Argentina when it comes to grilling, or as they like to call it, “Asado“! One of my favorite restaurants to find great Argentinian food, Tango, offers great empanadas, fantastic steak that is cooked on a grill brought from Argentina (impressive!), and great Malbec’s and Mendoza’s to join them. But what really stood out for me, and what Argentinians cannot do without – was the chimchurri on every table that I continuously smothered on every piece of bread, steak, and if there was any left for dessert I would’ve done smothered that too….or…maybe not. Chimichurri is an Argentinian dressing that is often dressed on meat (more often used while the meat cooks or after is cooked). I however love to use it as a marinade not only on beef but also chicken and pork, and….well, just about anything.

Grilling Argentinian Style Chimichurri Steak

Below I’m sharing with you my chimichurri recipe that I have prepared over a dozen times, tweaking ingredients, changing amounts, etc… and it wasn’t until maybe the 5th time that I felt I finally had it right! One of the most important items to go along with the chimichurri is the beef! Make sure you have a fine piece of steak as the quality of meat is extremely important (I’m very fortunate that my mother-in-law buys me quality Kinnealey Steaks I can grill all summer long), so if you have the time seek out a butcher who will offer you better quality cuts. One Argentine friend suggests short beef ribs as his choice of meat – hard to argue with that! It’s also important to make the chimichurri ahead of time and allow it to marinate in the fridge for at least a day before using. I’ve tried it in less time before and it loses something so don’t make the same mistake I did the first time. Also, use lump-charcoal wood if you’re cooking on a charcoal grill and use very few wood hickory chips for a slight and additional smoky flavor. I’d also suggest getting yourself a nice glass of Malbec as it really assists the beef and chimichurri. If you have a Cabernet Sauvignon around that will be a nice compliment too but I’d strongly suggest the Malbec. While you’re at it, if you have an Argentinian soccer shirt with the #10 Maradonna or Messi on the back, throw it on and feel that South American ambiance all around your grill….or maybe you’re just seeing me trying to steal the food off your grill? Either way, you’ll (we’ll) have a great time, Vamos La Albiceleste!!!

Grilled Argentinian Chimichurri Steak

Argentinian Chimichurri Steak Recipe

Prep time: 30 min
Cook time: 25 min
Total time: 55 min

Yield: 2 steak servings


  • 1 cup fresh parsley leaves
  • 4 garlic cloves
  • 1 shallot
  • 3/4 teaspoon crushed red peppers
  • 2 scallions
  • 1 yellow pepper
  • 1/4 cup hot water
  • 1 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 bay leaves
  • 1/2 teaspoon fresh oregano
  • 1/2 teaspoon cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • (2) 8 ounce strip steaks (or skirt, flank, top-loin, or short beef ribs)
  • 1/2 small onion

Cooking Directions

  1. Chop the fresh leaf parsley, garlic cloves, scallions, shallot, yellow pepper (seeded), bay leaves, and oregano into very fine pieces (or use food processor to pulse and chop all ingredients together).
  2. Add into a bowl or jar, all of the chopped ingredients (parsley, garlic, scallions, shallot, yellow pepper, and oregano) with the salt, olive oil, white wine vinegar, hot water, paprika, cumin, and crushed red peppers.
  3. Stir well for 5 minutes and allow liquids and ingredients to gel together.
  4. Store in refrigerator (covered and sealed) for 1 day and when ready to be served, allow to stay at room temperature for at least one hour.
  5. Prepare charcoal grill: Add lump hard wood charcoal to chimney starter with paper towel brushed with olive oil.
  6. Light olive oiled paper towel under chimney starter to start fire.
  7. Once charcoal is a nice grey color, remove charcoals from chimney into grill and add (very few) hickory wood chips.
  8. Place grates back on grill and use long grill fork to oil up grates with 1/2 onion, back and forth.
  9. Add (2) 8 ounce steaks to grill, already lightly seasoned with salt and pepper.
  10. Once steak is seared, turn steaks over and lightly dress/brush the steak with the chimichurri sauce (make sure to have a separate bowl for the marinade put on the grill and a bowl for after the steak is done).
  11. After steak is seared and medium well (or dependent on how you like it), turn steak over again and move to lighter heat or safe zone and add another dressing/brush of chimichurri to the other side of the steak.
  12. Let sit for an additional minute, and take off grill.
  13. Allow steaks 5 minutes to cool down before cutting and once ready to serve, add another spoonful of chimichurri over steaks.
  14. Ready to serve!

Argentinian style steak with chimichurri recipe

5 out of 5
stars based on 25 ratings.

Click here for full Argentinian Chimichurri Steak Recipe and Chimichurri Recipe or all other Paggi Pazzo recipes.

La Pizza Margherita

26 Aug

La Pizza Margherita Recipe, the classic “Napoletana” dish!
Recipe by

La Pizza Margherita is the classic and quintessential dish of Napoli, Italia and as the locals will tell you there, no one in the world makes better pizza (although my Roman family would beg to differ and likely find a way to get some pancetta on there too). What is so fantastic about this pizza is how simple and basic it is but at the same time how delicious the few ingredients blend together. Less is more and in this case, rather than stuff your pizza with a 1,000 toppings and dilute the taste of each, the few included burst with flavor!

The recipe for La Pizza Margherita (you have to say it with the “la”, for no other reason than to lift your hands in the air and press your index finger to your thumb and wave them like you’ve been red carded in a soccer match at the San Siro in Milan) is actually very simple and will take you no time. You can cook the pizza either on the grill or in the oven. I find it easier to cook the pizza in the oven and a little bit faster than firing up my charcoal grill – although my brother loves to make pizza on his gas grill, so either way can work and it’s up to you and your available time. I also find it necessary to have a bottle of red (preferably Italian in this case) to help me through the process. A nice table wine of Sangiovese or Chianti is a typical accompaniment to this pizza. So here it is from Paggi Pazzo, “in bocca al lupo!

La Pizza Margherita

La Pizza Margherita

Prep time: 30 min

Cook time: 30 min

Total time: 1 hour

Yield: 8 slices


  • Home made Napoletana dough recipe
  • 12 ounces crushed tomatoes (San Marzano)
  • 8 ounces fresh mozzarella
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 10 fresh basil leaves
  • 16 ounce fresh dough
  • handful of flour
  • pinch of salt and pepper

Cooking Directions

  1. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
  2. Add garlic and 2 chopped basil leaves for 3 minutes
  3. Add crushed tomatoes, salt and pepper
  4. Let cook for 30 minutes at low heat
  5. Preheat oven to 425 degrees
  6. While sauce is slowly cooking, add flour to top and bottom of dough
  7. Begin to poke and stretch dough slowly to flatten out
  8. Take dough roller and spread dough out to a fine thin spread
  9. Lightly brush pizza stone with olive oil
  10. Once dough is nice and flat, put dough onto pizza stone
  11. Add sauce to pizza dough
  12. Slice fresh mozzarella and spread across pizza
  13. Add 2 basil leaves cut in 1/2 across pizza
  14. Cook for 25-30 minutes, until cheese is slightly browned and crust is crunchy
  15. Take pizza out and add remaining basil leaves whole
  16. Ready to serve!

La Pizza Margherita Recipe

5 out of 5
stars based on 27 ratings.

Click here for full Neapolitan Pizza Margherita Recipe and all other Paggi Pazzo recipes.

Paella on the Grill (and Sangria on the side)

19 Aug

Grilling Paella over a Charcoal Wood Fire
Recipe by

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!

Grilled paella over a wood charcoal fire

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

Cooking Directions

  1. Prepare grill with hard lump charcoal wood within a fire starter and use 2 pieces of oak and/or hickory.
  2. Chop garlic, onions, red pepper, parsley, and tomato finely.
  3. De-vein and skin shrimp and wash all clams prior to cooking.
  4. If using frozen green peas, be sure to thaw prior to cooking.
  5. Season chicken with salt and pepper and cut chicken breasts both across and sideways to create 4 halves.
  6. Add saffron to small cup of hot water
  7. 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).
  8. Add olive oil to pan and allow to simmer
  9. Add garlic, onion, and peppers to pan.
  10. Add parsley and tomato once the garlic, onions, and peppers begin to carmolize for about 5 minutes.
  11. 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.
  12. Begin to add arborio or arroz a la Valenciana for 2 minutes to saute.
  13. Add Marques de Caceres Rioja Blanco and stir, until dish begins to boil.
  14. Add saffron and chicken stock, until dish begins to boil (10-12 minutes).
  15. On other side of grill, begin to cook shrimp, clams, and mussels. Only allow clams and mussels to open slightly before taking off grill.
  16. Add chicken and chorizo to pan.
  17. 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.
  18. Add green peas and salt and pepper.
  19. Ready to serve!

Grilled Paella Recipe

5 out of 5
stars based on 81 ratings.


Enjoy a cold sangria with your grilled paella!

Viva España! - Mas sangria!

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


1. Chop all fruits into small pieces and add to pitcher.
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!

Click here for full Grilled Paella Recipe or Spanish Sangria Recipe, and all other Paggi Pazzo recipes.

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