Simple Spanish Paella on the Grill

The Taste SF makes paella on the grill

Easy Spanish Paella on the grill makes for a fun, simple, and impressive party! Make it your own and customize with the seafood you want to include.

We’ve made paella on the grill several times and it’s an impressive dish to serve at a party, but it’s really pretty easy.  We’ve used a mixture of Gerard Nebesky’s recipe, Tyler Florence’s recipe, and Maria Sinskey’s recipe as a guides, depending on what fresh seafood and sausage we can find.

We like to make ours directly on the grill. It was one of our favorite outdoor dishes to make with our friends in Chicago. It’s actually quite simple and versatile. We switch out different seafoods and sausages. Sadly, Sarah can’t eat mussels anymore, so we either leave them out or she pick around them. We usually add a handful of manila clams since she can eat those. We like to use merguez sausage, and we haven’t yet tried putting fish or beans into it. It’s best best if you use a paella pan (the thin metal probably contributes to the desirable crust on the bottom), however, if you don’t have one you could use the largest skillet you can find.

containers of ingredients

We prep all of the ingredients and then carry it all to the grill on a sheet pan – so we can put the hot paella pan back on the sheet pan for easy transport. Sometimes you’ll get a few shellfish duds that never open. Make sure to throw those away.

pepper being cut for making paella

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Simple Spanish Paella on the Grill
Author: 
6-8
 
Ingredients
  • 6 pieces of chicken (mixture of thighs and legs)
  • 1 red bell pepper, diced
  • 1 onion, diced
  • saffron threads
  • 1 generous teaspoon smoked paprika
  • ½ pound merguez sausage
  • 2 cups of Calasparra rice*
  • 1 cup tomato puree or crushed tomatoes
  • 2 cups chicken stock
  • ½ cup frozen peas
  • ½ lb small clams (manila or littleneck)
  • ½ lb mussels
  • 12 - 18 medium shrimp, peeled and deveined
  • olive oil
  • salt
  • pepper
Instructions
  1. Preheat grill to 375°.
  2. Place an 11" or 13" paella pan directly on the grill and add a 2-count of olive oil.
  3. Season chicken pieces with salt and pepper.
  4. Once the oil is hot (this should be quick since the pan is very thin), add the chicken pieces skin side down. When the skin is crisp and golden, flip the chicken and let it continue to cook until it releases easily, then remove to a plate.
  5. Add the diced onion and red pepper to the pan, along with smoked paprika and saffron threads (just a pinch!). Once these start to soften, add the sausage and cook until it crumbles.
  6. Add the dry rice to the pan and stir until it is well coated with the oil, chicken drippings, and sausage fat.
  7. Combine the stock and tomato puree and add about 2.5 cups of that mixture to the pan, along with the peas, and stir.
  8. Close the grill lid for about 20 minutes, until the rice starts to look softened. At this point, only if the rice is still very toothy, add some extra liquid.
  9. Once the rice is beginning to soften, add the seafood, nestling it into the rice. Littleneck clams will take about 10 minutes to open, so add those first.
  10. When you see the clams starting to open, add the mussels and shrimp to the mix and close the grill again.
  11. Once all the shells are open and the rice is perfectly cooked, remove from the grill and serve!
Notes
*We also like to use Bomba rice, but note that it takes less time to cook.

Get the Recipe: Gerard’s Paella (that beat Bobby Flay) by Gerard Nebesky

Get the Recipe: Ultimate Paella Recipe by Tyler Florence

Get the Recipe: Chicken, Shrimp & Mussel Paella by Maria Sinskey

3 Comments

  1. Your paella is always amazing! Is the second picture from one of our grill sessions in Chicago? That looks like the lobster version you made for George to celebrate his first Father’s Day! That was such a special day and having the mouth watering paella made him feel like his Cuban dad was right there with us raising a glass. Thank you for the wonderful memory!

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