Grilled Paella. But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience. A classic Spanish rice dish, grilled paella has wow factor to spare. This version is rich and smoky with chorizo, tomato, and paprika, savory from chicken.

Prepare a grill for medium heat. Quickly replace the grill grate and set the paella pan on the grate. To cook this seafood-and-chorizo paella, use the grill as both a stovetop and an oven, simultaneously using direct and indirect heat. You can cook Grilled Paella using 20 ingredients and 11 steps. Here is how you cook it.

Ingredients of Grilled Paella

It's 6 Tbsp of olive oil.
Prepare 1 lb of boneless skinless chicken thighs, halved.
Prepare 1/2 lb of raw shrimp, shelled and deveined.
You need 1 tsp of garlic powder.
Prepare 1 tsp of smoked paprika.
Prepare 1 tsp of Chipotle powder.
Prepare 1 lb of Spanish style chorizo.
It's 1-2 lbs of mussels, scrubbed.
You need 1 of onion, diced.
Prepare 6 cloves of garlic, minced.
You need 1 cup of roasted red peppers, chopped.
You need 3 cups of arborio rice.
You need 4 cups of chicken stock.
Prepare 8 oz of clam juice.
It's 1 Tbsp of seafood soup base (Penzeys).
You need 2/3 cup of dry sherry.
It's 3 Tbsp of tomato paste.
You need 1 cup of frozen peas.
It's 1 of lemon, wedged.
It's 2 sprigs of rosemary.

Grilled Paella with Seafood & Chicken. Seafood and chicken and chorizo, oh my! Take your taste buds on an international tour with this classic Spanish dish packed with fresh, savory ingredients. Place packets on grill over low heat, allowing space around packets for circulation.

Grilled Paella instructions

Combine the paprika and the chipotle. Half the seasoning between two small bowls. In one half portion, add the garlic powder, along with a tsp of salt. Use this garlic/pepper seasoning to season the chicken and shrimp. Scrub the muscles or clams, and discard any that are open (they're dead)..
Prep everything before hand. Start a full chimney of charcoal..
Evenly lay out your chimney of coals. Add 10-20 unlit briquettes on top of the lit coals. You'll need this extra fuel to keep the cook going. If you're roasting your own peppers, now is the time to blacken them on the grill..
Grill your chicken only until it starts to show grill marks..
Remove the chicken and roasted red peppers. The peppers steam and are peeled and roughly chopped. You can just use jarred roasted pepper if you want..
Place a large roasting pan on the grill. Add the oil and heat until shimmering..
Add the onions, minced garlic, and red peppers to the pan. Place the chorizo on the edges to sear. Remove them as soon as they brown..
When the vegetables begin to stick to the bottom add the remaining half portion of paprika/chipotle. Stir to combine..
Add the rice and stir to coat. If needed add a little more oil. Continue to cook until the rice begins to toast..
Add the stock all at once. Follow by placing the chicken around the edges of the pan. Followed by the sausages moving to the center. Place the shrimp in the middle in a layer. Wedge the lemons into the broth and place the rosemary into the broth. (I added the mussels here, but they should be added later). Cover and cook with all vents fully open for 20 min. I had a few cherry tomatoes and threw them in too..
After 20 min, wedge the mussels (or clams) into the rice. Sprinkle with frozen peas, and cook another 20 min. The mussels should open and release their juices. Adding them later will ensure they're not overcooked. Serve in big bowls..

Paella is something people are afraid to try but in fact it's quite easy. You throw all the ingredients together and the end result is a meld of flavors and textures that leave you satisfied. This paella features seafood, sausage and chicken but don't forget the. A sheet pan is a handy stand-in for the traditional wide, low pan used to make paella in this easy version for the grill. Outdoor dinner parties call for grilled paella, a mouthwatering crowd-pleaser that delivers uniquely crusty yet tender rice cooked in sofrito along with chorizo and chicken.