Grilled Paella

To take this recipe out on the grill I prepped everything in advance and put each stage in a separate container so that I just open the container at the grill and dump the next ingredient in.  You will have 11 containers. It is so easy and you can throw all the containers in the dishwasher when you are done. To prep, you only need one cutting board and knife if you cut the chicken last!  Bring your 12" or larger cast iron skillet to the grill with a lid and you are set!

1. Mix the Paella spice blend. Store in a small plastic container or spice jar.2 tsp salt, 2 tsp pepper, 2 tsp smoked Spanish paprika, 2 tsp Hungarian sweet paprika, 1 tsp coriander, 1 tsp red pepper flakes, 1 tsp garlic powder
Pinch of saffron

2. Dice 1 spanish onion and slice 4 cloves of garlic. Reserve in 1 container.

3. Slice 3 links of chorizo into 1 inch rounds.  Reserve in 1 container.

4.  Chop 3 heirloom tomatoes and 4-5 roasted red peppers from a jar. Reserve in 1 container.

5. 1/2 cup white wine, reserved

6. 2 1/4 cups of jasmine rice. Reserved

7. 3-4 boneless chicken thighs, cut into bite-sized pieces. Reserve in 1 container. 

8. 2 cups of chicken stock in one jar with a pinch of saffron (i used a mason jar). 1 cup of seafood stock in another jar. 

9. In a bowl, combine the 1 pound of cockles or mussels and 1.5 pounds of raw, cleaned and peeled shrimp. 

10. 2-4 lemon wedges and parsley for garnish

Step 1: Add 2 TBSP olive oil to a hot cast iron on the grill. Add onions and garlic and 1 tsp seasoning. Saute for about 7-9 minutes or until soft.


Step 2: Add 1 TBSP butter, chorizo and 1 tsp seasoning. Saute until chorizo has nice color - about 5 minutes.


Step 3: Add peppers and tomatoes and 1 tsp seasoning. Saute for 5 minutes.


Step 4: Add chicken and 1 tsp seasoning. Stir. Then add the wine to deglaze and bring to a bubble.

Step 5: Add the rice. Stir and toast the rice for 2-4 minutes.

Step 6: Add the 2 cups of chicken broth, cover and simmer for 20 minutes without peeking.

Step 7: Check the paella by lifting the cover and moving everything around a bit. Add the seafood and 1 cup of seafood broth. Cover and simmer again for 15 minutes.

Step 8: Taste the rice and make sure your cockles have opened. Garnish with lemon squeeze and parsley.

EAT!