This paella is easy to cook and no one is leaving the table hungry. It has a full compliment of shrimp, clams, chicken and chorizo that cover all the important food groups. Recipe is relatively easy to prep and cooks quick for a potentially last minute dish that will leave your guests asking for more.
Tips / Suggestions
- One of the great things about this dish is that you can literally add anything to it. Just go to the grocery and pick up what’s fresh. If there’s fresh fish available, use that. I typically love mussels but there weren’t any available so I used clams.
- After you remove the paella from the pan you can cover with foil for 10 minutes before squeezing the lemon juice and adding the parsley. That way you can get everyone seated, bring the dish to the table, and then remove the foil. It keeps the dish a little warmer and will definitely impress everyone seeing it for the first time.
- When placing the clams in the paella, push the hinge side into the dish so that they open upwards. Additionally, when buying clams, if their mouths are open, slightly hit the top of the shell and they should close. If not they may have gone bad.
Paella on the Grill
4
servings30
minutes30
minutesPaella cooked on the grill and loaded with chorizo, shrimp, clams, and chicken. This is a great family dish and easier to make than it looks.
Ingredients
1 lb 1 shrimp peeled and deveined
1 lb 1 clams
2 2 chicken breasts skinless / boneless
1/2 lb 1/2 chorizo ground
1 1 can of diced tomatoes 15oz
1/2 1/2 vidalia onion diced
1 1 bell pepper chopped
1 tsp 1 black pepper
1 tsp 1 salt
1 tsp 1 Spanish paprika
1 1 pinch of saffron
3 tbsp 3 olive oil
2 2 garlic cloves crushed
2 cups 2 Arborio rice
2 cups 2 chicken broth
2 cups 2 beef broth
2 tbsp 2 parsley chopped
1 1 lemon sliced into wedges
Directions
- Cut up the chicken into small chunks or strips, season heavily with salt and pepper, mix thoroughly, and set aside.
- Add the shrimp to a mixing bowl with the salt / pepper and a pinch of paprika. Mix thoroughly and set aside.
- Light up your grill and place a paella pan over top (or a large cast iron pan). I would suggest around 375 degrees F would be ideal. Once hot, add 1 tbsp olive oil, and then add the chorizo to cook for about 2 minutes, stirring frequently. Remove from the pan and set aside.
- Add the remaining olive oil to the pan and once hot, add the chicken and cook (also turning frequently) for around 4-5 minutes until you have a nice sear all around. Remove from the pan and set aside.
- Add the onions, peppers, and salt / pepper to the pan and cook for around 2 minutes, stirring frequently. Then mix in the saffron, paprika, and mix thoroughly.
- Add the diced tomatoes and cook for 2 minutes stirring frequently.
- Add the Arborio rice, chicken / beef stick, mix well, and then distribute the rice evenly throughout the pan. Then add the chicken and chorizo spreading across the entire pan.
- Cook for roughly 8-10 minutes, not mixing anything in the pan. It really depends on how quickly the rice absorbs the juices. You need to go more on look than time. I rotate the pan every couple minutes just to even out any heat disparities, similar to what you would do with smoking a rack of ribs.
- Now, softly nestle the clams and shrimp throughout the pan and cook for another 3-5 minutes. Once the clams have all opened they are done. I also like to turn over the shrimp half way through.
- Remove the pan from the grill, top with juice from several of the lemon wedges, and spread the parsley over top. Nestle the remaining lemon wedges throughout the outer edges of the pan (for others to use) and dig in.
English
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