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 EspaΓ±a! - 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.

43 Responses to “Paella on the Grill (and Sangria on the side)”

  1. Jennifer December 22, 2013 at 10:57 pm #

    I just found you blog a couple of minutes ago! This looks amazing, and I am actually going to make this for Christmas my husband and me for dinner (YES!) in Brooklyn, NY, (Because I am crazy!). By the way your blog is beautiful, the food you make looks incredible, and you have a great since of humor. Keep blogging!

    • Paggi Pazzo December 23, 2013 at 3:51 pm #

      Thank you for your generous comments. I hope you and your husband enjoy the recipe and good for you for grilling in all seasons, whether you’re in Brooklyn, Rome, or Buenos Aires πŸ™‚
      Have a great holiday season, Buon Natale e Bon Anno Nuovo!!!

  2. Valentin February 22, 2013 at 4:37 am #

    My brother suggested I might like this website. He was entirely right.
    This post actually made my day. You can not imagine simply
    how much time I had spent for this information! Thanks!

    • Paggi Pazzo February 22, 2013 at 11:37 am #

      Thank you Valentin, your brother is a smart man! πŸ™‚

  3. Laurie A. September 18, 2011 at 1:48 pm #

    Just came across your grilled paella recipe in Google and I have to say – this looks fantastic and the photo actually looks like you made it yourself. I will most certainly give this a try.

  4. Kiril September 13, 2011 at 3:42 pm #

    This Grilled Paella looks so good, i can’t wait to get home and make it.

    • Paggi Pazzo September 13, 2011 at 5:36 pm #

      Thanks for the response! Hopefully the paella works for you!

  5. kevin September 1, 2011 at 11:32 pm #

    Does this really work? Wouldn’t be a lot easier cooking paella in the kitchen?

    • Paggi Pazzo September 5, 2011 at 12:27 pm #

      Hi Kevin,
      Thanks for your comment and post! To be honest, I really think it’s just as easy on the grill if you have all the ingredients ready to go outside – and plus, it’s just more fun! Trust me, give it a try and you’ll see what I mean.

  6. DoublePivot August 26, 2011 at 3:59 pm #

    Looks good. Remember that Sangria and Paella are refrigerator dishes, in that they only require what you have to make. Aside from the obvious need of such things as rice, wine, etc. But I would raise the sugar/oj content on the Sangria as I have found too little means too many acidic flavors. Also the longer you can steep at Sangria the better.

  7. Andy August 25, 2011 at 9:11 pm #

    I’m goin home to make this right now; looks friggin sweet! Maybe I’ll make the Paella tonight, and practice making lots o’ Sangria tomorrow night….

  8. Nic August 25, 2011 at 8:34 pm #

    Looks amazing, on my way to the grocer for ingredients now!

  9. Jennie August 25, 2011 at 6:37 pm #

    Wow, I know what I am having this weekend! Always looking for new sangria recipes and this looks fantastic.

  10. Dan Terek August 25, 2011 at 4:58 pm #

    Giant Paella fan. Can’t believe I haven’t thought of grilling it before!

    • Paggi Pazzo August 25, 2011 at 11:14 pm #

      Try it once and you won’t want it any other way πŸ™‚

  11. GDavis August 25, 2011 at 3:55 pm #

    This sounds amazing, we just got a new grill and I absolutely can’t wait to try it!!

  12. DanO August 25, 2011 at 2:30 pm #

    I’ve been trying to expand my grilling recipes from just steak and chicken and this recipe will be a great addition. Can’t wait to try to the Sangria!

  13. Richard Weiss August 25, 2011 at 1:34 pm #

    This is the best.

  14. Sarah August 25, 2011 at 2:31 am #

    I love finding new recipes for grilling!!!!! I’d leave a longer comment but I have to go make that Sangria. Stat.

  15. Floyd August 24, 2011 at 8:55 pm #

    Looks like a great recipe – can’t wait to try it!

  16. Freddy Dabaghi August 24, 2011 at 2:53 pm #

    Looks amazing! I definitely am going to try it out sometime soon. Does it work on a gas grill too?

    • Paggi Pazzo August 25, 2011 at 11:13 pm #

      Hey Freddy,
      Thanks for the post! You can absolutely grill paella on a gas-grill. All you need is a wood chip box and you can get those at any local or national hardware place and buy wood chips and soak them overnight and then you’re ready to go!

  17. Kathleen Krason Reagan August 24, 2011 at 1:53 pm #

    Love you can cook this on the grill!

  18. Andrew Martineau August 24, 2011 at 1:00 pm #

    That Paella recipe sounds delicious and I’m sure will be a big hit for get togethers over the upcoming Labor Day weekend. Thanks for posting!

  19. Mary Connelly August 23, 2011 at 9:46 pm #

    This looks like a perfect weekend party idea – Paella on the grill and Sangria for the cook! Can’t wait to try it!

  20. Everett August 23, 2011 at 9:23 pm #

    Wow! This sounds amazing. I’m going to try this when I go home tonight. Thanks for the great recipe!

  21. devotephotography August 23, 2011 at 8:16 pm #

    Looks amazing and such a great pairing for a summertime party – although I’m not sure how summer-y feeling it would be inside an apartment?!?! Can’t wait to have the space to host a dinner party with this as the main course! Thanks for sharing.

  22. Katie August 23, 2011 at 7:30 pm #

    Is it inadvisable to drink all the sangria before you start cooking the paella? Just kidding …both look delicious. I may need to make the sangria by itself until I get a iron skillet for the grill.

    • Paggi Pazzo August 25, 2011 at 11:10 pm #

      Absolutely – just make sure you’re not too close to the grill πŸ™‚

  23. Jennifer Kenyon August 23, 2011 at 7:02 pm #

    The recipe looks amazing (and the Sangria looks even better). I have never had paella before but would love to try this! Thanks for posting!

  24. Rich August 23, 2011 at 6:50 pm #

    thanks for sharing. This recipe looks fantastic and easy to boot!

  25. tinacretella August 23, 2011 at 4:58 pm #

    Love paella…sounds delicious.
    So does the jug of sangria : )
    Great post!

  26. Leigh August 23, 2011 at 3:33 pm #

    Always looking for a new recipe for Sangria, thanks for posting, it sounds like the makings of a flavorful summer evening!

  27. Evan August 23, 2011 at 2:20 pm #

    I’ve never had paella before but it sounds amazing. The sangria, however, sounds even better!

  28. Sean August 23, 2011 at 1:08 pm #

    I’ve been asking myself…what can I cook on my new grill? I think I found the answer. Nice recipe!

  29. Pete August 22, 2011 at 4:47 pm #

    I’m grill-less at the moment but I’ve given Paella a go in the cucina. I cook the chorizo 1st… and then use some of the rendered spicy chorizo oil to sear the chicken, cook the veg, etc. I’ll have to give your way a try when I get back into the grilling game.

  30. Charles Davis August 22, 2011 at 3:10 pm #

    I tried it over the weekend on my electric grill and it still worked even though i wasn’t using charcoal! I just had to let it sit on the grill for a little bit longer than expected, but it was still great. Very nice recipe.

  31. Kenny Young August 22, 2011 at 3:08 pm #

    Dude …now I’m hungry

  32. Linda Bourgeois Emmanuel August 22, 2011 at 3:03 pm #

    Both are unbelievably delicious! It felt like I was dining in Spain. I’m a very lucky girl πŸ™‚

  33. Todd Yeager (@toddYeager) August 22, 2011 at 2:42 pm #

    That looks incredible. My wife and I were just talking about trying to make some form of Paella. You make it sound so easy…looks like I’ll be out manning the grill this weekend.
    Thanks for sharing this recipe.

  34. Chris nash August 22, 2011 at 1:47 pm #

    This looks incredible. I am going to have Sharon memorize this and prepare it for me this weekend πŸ™‚

  35. gio August 20, 2011 at 5:41 pm #

    Nice recipe- it sounds kind of time consuming but i bet it’s delicious!

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