Grilled Paella Recipe

Grilled Paella Recipe

Grilled Paella Recipe
over a Wood Charcoal Fire
4.5 out of 5
stars based on 34 ratings and 2 reviews.

Grilled Paella over a Wood Charcoal Fire from Paggi Pazzo

Grilled Paella Recipe
Published: September 7, 2011

Prep time: 30 min
Cook time: 30 min
Total time: 1 hour
Yield: 10 servings
Calories per serving: 712
Fat per serving: 26g


  • 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 Spanish 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!

3 Responses to “Grilled Paella Recipe”

  1. Renata February 27, 2012 at 5:41 pm #

    Paella brings back a lot of memories. I had my first and best paella in Rome at Da Amato in Trastevere. It has been at least forty years since and I still remember. Your paella has all the essential ingredients and is relatively easy to put together and cook. It looks absolutely yummy. Can’t wait to try but I would have to cook it on the stove, I am not as handy with a grill as you are.

  2. Ani Lopez February 21, 2012 at 12:47 am #

    Sorry amigo but something having chorizo, cebolla and wine can’t be named “paella”, let’s call it “rice with things resemblance of paella”

    • Paggi Pazzo February 21, 2012 at 6:57 pm #

      Hello Ani and thank you so much for your comment! You are correct that this is certainly not an authentic recipe, not in the traditional way of Paella Valenciana, however I have many Spanish friends that do like to “spice” things up with ingredients that may not be considered traditional. I can say that I have had some hungry mouths satisfied with this recipe but if you’d like to share your own recipe with the Paggi Pazzo blog, I’d be more than happy to post it! Gracias por tu comentario!

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