She Strengthens

Savoring the Flavors of Spain: A Grilled Paella Recipe

When it comes to outdoor gatherings, there’s no dish more perfect than paella, a classic Spanish grilled rice dish that’s sure to impress your guests. This flavorful recipe combines the rich flavors of seafood, chorizo, and chicken, all cooked to perfection in a large, shallow pan.

The Secret to a Perfect Paella

The key to a great paella lies in the formation of a crusty, caramelized layer of rice at the bottom of the pan, known as the socarrat. This requires a specific type of pan, a 15-inch paella pan, which allows the rice to cook in a thin, even layer.

Choosing the Right Ingredients

For this recipe, you’ll need a few specialty ingredients, including Spanish chorizo, a dried, smoked pork sausage, and paella rice, a short-grain rice that’s specifically designed to hold its shape when cooked. You can find these ingredients at gourmet markets or online.

Getting Started

To begin, prepare your ingredients by coring and halving two medium tomatoes, then grating the flesh side of each half on a box grater. Set the tomato pulp and juice aside. Next, season your shrimp and chicken with salt, pepper, and smoked paprika, then refrigerate until ready to use.

Grilling the Paella

Heat your outdoor grill to high, then place the paella pan on the grill and cover. Once hot, add the chorizo to the pan and cook, stirring occasionally, until the sausage is browned and the fat is rendered. Remove the chorizo from the pan and set aside.

Adding the Chicken and Onions

Add the seasoned chicken to the pan, closing the grill and searing until both sides are golden brown. Remove the chicken from the pan and set aside with the chorizo. Next, add the onions to the pan, seasoning with salt and pepper, and cook until softened. Add the garlic, saffron, and remaining paprika, stirring to combine, then cook until fragrant.

Assembling the Paella

Add the reserved tomato pulp and juice to the pan, cooking until the mixture has darkened in color. Then, add the paella rice, measured salt, and broth, stirring to combine. Arrange the rice mixture in an even layer, then distribute the reserved chorizo and chicken over the top.

Simmering to Perfection

Close the grill and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound.

Adding the Seafood

Arrange the reserved shrimp and shellfish in the rice, nestling them slightly. Close the grill and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente.

Serving and Enjoying

Remove the pan from the grill, cover with foil, and let stand for 5 minutes. Before serving, discard any unopened shellfish and sprinkle the dish with parsley. Serve with lemon wedges and enjoy!

Yield: 6-8 servings
Difficulty: Medium
Total Time: 2 hours