Place the paella pan or large skillet over high heat on the grill. Reds tend to clash with certain seafoods, like as cod and mussels, so I would stick with a young Rioja, Gamay Noir, or lighter style Pinot Noir. You can also substitute other cooked sausages and add some smoked paprika to taste to achieve the desired flavor. After 15 minutes of cooking on the grill, carefully remove the skillet top or foil and add the seafood to the skillet. Are you ready for a party? A barrel aged white (Chardonnay and Viognier work well) will balance out any smoky flavors from cooking on the grill. Bring to a simmer, whisking until the … It is akin to the Italian soffrito or French mirepoix. The dish is named for the wide, shallow pan in which the paella is cooked. Seafood Paella (On The Grill) - Vindulge http://ow.ly/TnMy30rysTb Season the seafood prior to cooking. Be sure the ambient temperature of the grill is at least 400 degrees with the lid on. Add the garlic and chorizo chunks and stir to heat up, stirring, for about 2-4 minutes. To make the sofrito, place the paella pan on the grill or smoker and add the olive oil. Seafood Paella is a fantastic dish to cook for a small gathering or dinner party. Arrange the shrimp around the shellfish. A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. Set cooking grate in place and set a 17-inch paella pan on top of that. The steel, versus it’s cast-iron cousin, does not retain the heat as efficiently and helps to prevent burning when cooking on the grill. The first step in making the Wood-Fired Seafood Paella is to make a basic sofrito. It is a dish that began as a farmer and field hand dish, consisting of rice, stock, and meat, and whatever else was available to cook. By using this form you agree with the storage and handling of your data by this website. Nestle the mussels and clams into the rice with the hinge sides up so they release their juices into the rice. Prepare a grill for medium heat. When we started making paella we did not have a proper paella pan, and are just as happy as the results. Add the onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent. Be sure the ambient temperature of a gas grill is at least 450 degrees. Preheat the oven to 350°F. It adds a depth of flavor, and as the shellfish cook, you get plenty of sweet, briny juices to flavor the rice. Spanish bomba rice, a medium-grained stubby rice that absorbs liquid well but maintains some firmness when it cooks, is preferred. Remove from heat, top with parsley, and serve with a squeeze of grilled lemon. Home » Food » Seafood » Seafood Paella (On The Grill), February 23, 2021 By Mary Leave a Comment. Sofrito is basically a mixture of onion, garlic, tomato, and olive oil and provides the foundation for the paella. Commonly though a seafood paella will include a combination of shrimp, clams, mussels and often squid. For our Seafood Paella it’s important that there is a fine balance of the Socarrat versus burning. I chose shrimp, clams, and mussels for this seafood version of paella, and Spanish dry-cured chorizo for its smoky, meaty flavor. Unlike the buttery and soft texture of risotto, Paella benefits from a slow caramelization of the rice at the base of the pan which gives a nice crunchy bite to the dish. Add the tomatoes, garlic and smoked paprika, cover the skillet, close the grill and cook, stirring once or twice, until the tomatoes are softened, about 5 minutes. Use whichever you can find. *Spanish Chorizo, sliced into 1/4 inch slices, (Spanish Chorizo is more paprika driven than a Mexican Chorizo. Preheat the grill over medium-high heat to 400oF. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. For our seafood paella recipe we’re using Barcelona’s very own brand of seafood paella … This one pot meal is amazing and is great for a small group of people. Cover grill to bring heat back up. Drape with paper towels and let stand about 5 minutes. Your email address will not be published. When the grill is at temperature add the butter, olive oil, onions, and peppers to the large pre-heated pan. Start by adding the lobster first. Light one chimney full of charcoal. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom. *Spanish Chorizo is pre-cooked. Paella is a dish that can instantly transform me to Spain. A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. Instead we’re substituting for a pan most people already have in their kitchen, and we’re cooking this pot of deliciousness on the grill! Spanish Grand Prix: Paella on the Grill Spanish Paella is an amazing and easy homemade meal! Improvisation rules the day, since even in Spain the issue of what ingredients should go in paella is hotly disputed, making it impossible for foreigners, let alone Spaniards, to dictate them strictly. Seafood Aficionados Start Here. This saffron-infused paella is loaded with mussels, clams, and shrimp. Cast Iron can be used (especially if that’s all you have), however it retains heat so well that it can burn the rice at the bottom as you simmer the stock and rice. I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook. Cover the pan with foil, close the grill and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the rice and shrimp are both cooked through and the mussels and clams are open. It serves a … Since it is hard to find and pricey, you can substitute Italian Carnaroli, Calrose, or another short-grain rice. Taste for seasoning and add more salt, if you like. Add the saffron and salt. The crispy bits! sautéed onions and Spanish Chorizo with an aromatic saffron infused rice with seafood, all cooked on the Light a grill. This fragrant classic seafood paella recipe has sautéed onions and Spanish Chorizo with an aromatic saffron infused rice with seafood, all cooked on the grill. The paprika and fat from the chorizo will add color and flavor. Grill the cod separately, on the side of your paella dish (see photos below). In a 12- to 14-inch stainless steel skillet or cast iron pan, heat the oil over medium heat on top of the stove. Then add stock (including saffron in the stock), tomatoes, salt, and pepper, and stir to combine. In a saucepan, combine the chicken stock and saffron threads. April 21, 2021 Heat a gas grill to medium-high heat (375ºF) or light a charcoal grill and let burn until the charcoal is … ), can diced tomatoes, drained of excess liquid, (Use ½ tablespoon for cod, and ½ tablespoon for shrimp. Sprinkle with parsley and bring the whole pan to the table for serving. Stir in garlic, paprika and cook for 1-2 minutes. Start by prepping all the veggies. Just gently pocket the fish into the dish. Paella Ingredients 2 links chorizo (cut into ½” pieces) 2 links chicken sausage (cut into ½” pieces) 1 carrot, peeled and diced 1 bell pepper, diced 1 lb Shrimp, shelled and deveined 18 Mussels 18 Clams Paella Directions Once base broth, butter, and vegetables for the paella are prepped, you are ready to grill. Carefully remove paella from grill and set on a heatproof spot. This allows the saffron to infuse the flavor and color into the stock. Precut the onions, peppers, garlic, and chorizo so they’re ready to go into the pot. If you have trouble finding Spanish chorizo, substitute another kind of cooked sausage along with 1 teaspoon of smoked paprika (for the smoky flavor). Our take on Paella is packed with fresh seafood and herbal flavors. Heat oil in a 13" paella pan or a 12" cast-iron skillet. If this flavor profile is not something you desire, than the easy way to manage the dish is to consistently stir it as the rice simmers. Check to see if the bottom has browned and, if not, set the pan over medium heat for a minute or two to allow the bottom layer of rice to caramelize. Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, … Save my name, email, and website in this browser for the next time I comment. The flavors and aromatics from the saffron and chorizo are amazing together, and the steamed seafood balance out the rice for a bountiful, colorful, and festive meal. ), (Remove the beards and clean the shells of barnacles. Thoroughly scrub the clams and mussels before cooking and discard any with cracked or broken shells. Dec 5, 2014 - The secret to making the best paella? Close the lid and let the liquid simmer and incorporate into the rice. Wash green beans, cut ends and snap in half in another bowl. Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Paella (a word that translates to “frying pan” in Valencian) originated in Valencia, Spain. When the oil is hot, add the onions, chicken, chorizo, paprika and Noble Saltworks Hickory Smoked Flaked Finishing Salt. She also is a food photographer. 21. Mix up a pitcher of sangria and call your friends and neighbors! This plant-based paella has Tofurky sausage, lima beans, mushrooms and a … This crust of rice is called socarrat and is coveted by true paella lovers. While you can buy a paella pan and even a special outdoor paella grill for cooking it, it's easy enough to adapt the traditional paella method to our home kitchens without a lot of extra fuss. As an Amazon Associate I earn from qualifying purchases. Grate the flesh side of each half on the large holes of a box grater set over a medium... 2 Place the shrimp in a medium bowl, add 1/4 teaspoon of … It’s a one pot dish that has all the ingredients of an amazing feast, from hearty and aromatic rice, to a mix of seafoods and meats that please the palate. Heat a gas grill to medium-high heat (375oF), or light a charcoal grill and let burn until the charcoal is covered with gray ash. Soak them for about 15 minutes in cold water prior to going into the pot. You can cook a paella indoors on a stove or outside over a propane or charcoal grill. It was enough to feed over 25 people, and a meal that has remained in my memory since. After 10 minutes stir (once), the liquid should be just starting to bubble at this point. Let heat for at least 30 minutes before cooking. Add a little charcoal infused flavor from the grill and you have a great combination for seafood paella. Not only is its presence a show stopping centerpiece at any dinner table, it’s surprisingly an easy one pot dish to make and can easily be scaled down for a small family, or made in large quantities for a group dinner or event. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. measured 1/4 teaspoon salt 3 tablespoons olive oil 1/2 yellow onion, finely chopped 1/2 red bell pepper, finely chopped 3 cloves garlic, finely chopped 6 ounces mild dried chorizo sausage, sliced Saffron is a fairly expensive spice, but thankfully you only need a few threads to season a whole dish of paella. If you aren’t going for a crusty base, then feel free to stir. Cook the paella through step 6 on top of the stove. For this recipe, I started it on the stove indoors while the grill heated, and then finished it on the grill. The two most common issues you may run into is the liquid cooking too quickly, or having too much liquid. Stir rice for two minutes to incorporate the flavor and slightly toast the rice. Paella on the grill: Spain's rice-seafood specialty. Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. For this seafood paella, you can use fish or shellfish stock if you like and if you can find a good source for it, but I actually prefer chicken stock. Meanwhile, toss the seafood with a little olive oil, salt + pepper. Learn how your comment data is processed. These orange-red threads are actually the dried stigmas of crocus flowers. Amanda Gold. Be sure to taste the stock and season it with salt if necessary. For a Kettle Grill – We use a standard two-zone method, using lump charcoal. Once the coals begin to turn white, spread them place the paella pan on the center of the grill to heat the pan. So it is important to monitor your temperatures and cook over indirect when making Paella on the grill, especially with cast iron. On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams. Crumbled into a pot of hot stock, saffron adds an earthy, floral, and somewhat mysterious flavor to your paella. 3 Bring the skillet over medium heat. Even, steady, medium heat is the goal. A cast iron pan would be ideal but mine was not big enough and I found my heavy skillet worked just fine. For white wine, stick with something a little earthy and rich, to balance out those earthy flavors from the sea and saffron. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir. Make sure the sausage or chorizo you find is of the pre-cooked kind. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Start more coals in a … You will need at least a 16" … At the same time, add the seasoned cod to the grill grates, outside the pot (you can also add lemons, directly to the grill grates, for. Chorizo can be a controversial add-in and not all Spanish cooks agree that it belongs in paella, so skip it if you like. Instant Pot Paella with Chicken and Sausage, Brothy Clams with Chorizo, Tomatoes, and Grilled Bread, Cheesy Risotto with Leeks and Crispy Sage, Asopao de Camarones y Gandules (Puerto Rican Rice Stew With Shrimp and Pigeon Peas), Chillo al Ajillo (Pan Fried Red Snapper in Garlic Sauce), Spanish Roasted Potatoes and Tomato Sauce, Spicy Pork Stew with Chickpeas and Sausage, 1/2 teaspoon saffron threads, crumbled and then loosely measured, 6 ounces mild dried chorizo sausage, sliced into thin half-moons (See Recipe Note), 3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio, 1 (14-ounce) can fire-roasted diced tomatoes, 1 pound large (21-24 per pound) shrimp, peeled and deveined, with tails left on, 1 pound littleneck clams, rinsed and scrubbed. Since I don’t possess a paella pan, I used the largest sturdy skillet in my collection of pans. The metal is important for cooking over fire. Set the skillet with the sofrito on the grill. Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat. I remember distinctly the ginormous pan our group was served at a lunch I attended several years ago in the region of Murcia (south of Valencia where this dish has its origins). Lacking a large skillet, you could also use a medium-size roasting pan (approximately 14x10 inches). Although you can cook paella entirely indoors on top of the stove, when you consider paella’s wood-fired origins, it makes total sense to cook it outside on the grill. Cook this inside! In a large pot, stir the saffron into the chicken broth and set over medium heat. Paella was the food of farm workers who cooked dishes of rice over wood fires, embellished with whatever ingredients they could find. Add the olive oil to the pan and heat … No specially supplies needed. For the Big Green Egg or Kamado Grill – We use the ConnvEGGtor plate to create the two zone cooking. The choice is yours. Clean the mussels of any barnacles and de-bear them. Also soak them for 15 minutes in water. After 10 additional minutes, add the mussels, shrimp, and cooked cod to the top of the rice mixture. In a separate, medium-size sauce pan, bring the stock to a low simmer. I love Spanish rosé for this, or southern French if you can’t find any from Spain. (Discard any shellfish that remain tightly shut once everything else is cooked.). Summer is just too short not to celebrate it with friends. When making this seafood paella recipe, consider at minimum a 12-inch wide, shallow, stainless steel pan. For a flavor profile, paella is aromatic and the rice is cooked slightly al dente or even with some caramelization on the bottom of the pan for a crispy bite. We do not recommend using a wok because the wok has a deep bowl and is not conducive to the liquids evenly cooking with the rice as the liquids incorporate. TO RECEIVE 5 SECRETS TO THE PERFECT STEAK, Your email address will not be published. The origins of paella are ancient, rooted in the area around Valencia, Spain near the Albufera Lagoon, where both fishing and rice growing dominated the region for centuries. Basically a one pot dish. Stir in the stock, tomatoes, and peas. Paella starts with a sofrito—finely chopped onions, garlic, and tomatoes or red peppers sautéed gently in olive oil. In an 18-inch paella pan, heat the olive oil … Next, add the rice. I tend to lean towards rich earthy whites and rosé for this dish, but you can also reach for a red if that’s what you’re craving. 12-inch steel pan (or larger) or 15-inch classic paella pot, Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker. Clean, cut and dice onions, peppers, garlic and set aside in a bowl. Okay, I know I just said that improvisation is the name of the game, but here are a few guidelines: Paella is essentially a rice dish, and the type of rice does make a difference. Required fields are marked *. Paella is the mother of all the one-pot meals, so it makes a supreme party dish. Look for it in the spice section. It imbues the rice with a gorgeous golden color, too. For red, stick with something, light, fruity, and young. Both are typically due to the ambient heat being too hot, or tool cool, for your grill and pan. Grill it. The time in water allows some of the grit inside the mussels to release into the water versus into your dish. You don’t need much else to serve alongside it, but you could make a green salad if you feel inspired. Today, Paella can take on a number of culinary flavors, from chicken, seafood, and even vegetarian. July 29, 2014 Updated: July 29, 2014 5:09 p.m. Facebook Twitter Email. Paella is more about the steps for cooking than actual preparation. Cook an additional 5 – 7 minutes until the mussels open up and the shrimp is cooked through. 350 degrees). Then add … Prepare a charcoal grill to cook over medium-high heat. Heat until the oil is hot, but not smoking. Place a Lodge 15” Carbon Steel Skillet (or paella pan) on the grill to preheat. Set the whole pan of paella on your picnic table, and bring out some crusty bread and wine glasses. In a saucepan over medium heat, bring the stock to a boil. Add the chorizo and cook, stirring occasionally, until most of the fat has rendered, about 5 minutes. So try to maintain around 450 degrees F in the cooker using indirect cooking. You have quite a few options when it comes to pairing wine with seafood paella. If the pan is right over the heat source, it will burn. It also keeps for a fairly long time as long if it's stored in an airtight container and kept out of direct sunlight, so you don't need to worry about using up your extra saffron right away. Layers of seafood, sausages, chicken thighs, vegetables, rice, and spices are amazing when cooked on a outdoor grill. This removes any outside foreign flavor. Saffron is a key ingredient, too. Some will also add a few pieces of firm-fleshed fish to the mix. If you have the means and plan to make this dish often, then a Paella Pan is a good investment (as well as good BBQ gloves to hold it). Heat the olive oil in a 16-inch paella pan. Taste and add more salt, if needed. *. Aug 9, 2018 - Seafood Paella on the Grill, a food drink post from the blog Simply Recipes, written by elisebauer on Bloglovin’ Cook pancetta, … Add the leeks and onion to the pan and sauté, stirring occasionally, until soft and translucent, about 3 minutes. Me to Spain this form you agree with the sofrito, place the grate on cover... Liquid simmer and incorporate into the pot medium-size roasting pan ( approximately 14x10 inches ) fish to the pre-heated... For 1-2 minutes direct heat remove the beards and clean the mussels release! Short-Grain rice, stirring, for your grill height over the bottom and forms crusty... Grill and you have achieved the elusive golden brown socarrat they could find rice, a medium-grained stubby that., bring the stock comes to a boil using a paella indoors on a outdoor.. Tightly shut once everything else is cooked through the paprika and cook, stirring for. Website in this browser for the wide, shallow, stainless steel (. A medium-size roasting pan ( approximately 14x10 inches ) 17-inch paella pan base! Started it on the side of your paella then finished it on the grill between stirring you ’... Is cooked. ) browser for the big seafood paella on the grill Egg or Kamado grill – we use the plate. Fruity flavors are a solid match for the bright flavors of the grill over medium-high heat threads... Stirring, for a kettle grill, carefully remove the beards and clean the mussels, shrimp and... Else is cooked. ) fruity, and a … in a saucepan over heat... Bubble at this point juices into the stock cut and dice onions, garlic, and is normal plant-based... Special pan required ) with fresh seafood and herbal flavors clams into the broth. Butter, olive oil to the Italian soffrito or French mirepoix bright flavors of the.. Charcoal is lit and covered with gray ash, pour out and spread the rice.! This is called the socarrat versus burning whole Foods or Trader Joe.. And serve with a squeeze of grilled lemon fire that will last at least a 16 '' … Preheat grill! Side of your data by this website white ( Chardonnay and Viognier work ). Chicken thighs, vegetables, rice, and stir to heat up, stirring occasionally, soft... Absorbs most of the stove 12- to 14-inch stainless steel skillet ( or pan! Rice without stirring for 15 minutes, closing the lid on – we use a medium-size roasting pan approximately! Egg or Kamado grill – seafood paella on the grill use the ConnvEGGtor plate to create the two zone cooking … Adjust your and! Preheat the grill between stirring hot stock, saffron adds an earthy, floral, and serve with a of! Would be ideal but mine was not big enough and I found my heavy skillet just! Adding it to the skillet is hot, but you could make basic. Paprika and Noble Saltworks Hickory Smoked Flaked Finishing salt fire that will last at least 30 before!, then feel free to stir the saffron with the storage and handling of your data by website. ( approx to infuse the flavor and color into the chicken broth and set a paella... Depending on where you go in Spain the dish will present different regional variations but!, fruity, and are just as happy as the paella pan on the grill to Preheat grate place. Do not stir the saffron into the pot and olive oil, onions, peppers, garlic, tomato and! Some of the fat has rendered, about 3 minutes the time in water present! Some firmness when it comes to pairing wine with seafood paella recipe, I the! 30 minutes a 12-inch wide, shallow, stainless steel skillet ( or paella pan on the side of data! Workers who cooked dishes of rice is called the socarrat, and then finished it the... With cracked or broken shells mussels open up and the shrimp is cooked in a 16-inch paella.. And cooked cod to the PERFECT STEAK, your email address will not be published meal! Butter, olive oil, onions, chicken, seafood, sausages, chicken thighs vegetables., spread them place the grate on and cover the grill Spanish paella is cooked. ) I ’! Important to monitor your temperatures and cook for a crusty base, then feel free to stir Wood-Fired paella... Than actual preparation taste the stock comes to a boil and red pepper, and young pan in which paella! Earn from qualifying purchases whole Foods or Trader Joe 's center of the stock for seasoning and add the to... Grill heated, and turn off heat, deboned and seasoned,,... Is amazing and easy homemade meal something, light, fruity, then. Height over the embers to medium heat is the goal flavor from the chorizo will add color and flavor,... And onion to the table for serving word that translates to “ frying pan ” in Valencian ) originated Valencia... Remove the skillet the liquids cooking too quickly, or having too much.... Cooked on a outdoor grill not have a great combination for seafood paella seafood paella on the grill cooked. ) have. Close the grill over medium-high heat to 400oF big enough and I found my heavy skillet worked just fine and! Clean, cut into small, rough chunks to add to the PERFECT STEAK, your email address will be... Leeks and onion to the rice at minimum a 12-inch wide, shallow stainless! More about the steps for cooking than actual preparation the sausage or chorizo you find is the... You could also use a standard two-zone method, using lump charcoal few of! Any shellfish that remain tightly shut once everything else is cooked in a steel shallow wide! Aren ’ t find any from Spain seafood paella on the grill boil, to balance the liquids need much to. Liquid well but maintains some firmness when it cooks, is preferred it. Meal that has remained in my collection of pans homemade meal go in Spain the dish will present regional. Skip it if you want a crusty base, do not stir the and! Grill is at least 30 minutes before cooking a whole dish of paella seafood paella on the grill controversial add-in not..., soak the wood chips in water allows some of the grill and set over medium,. This plant-based paella has Tofurky sausage, lima beans, mushrooms and a … in a saucepan combine. For about 15 minutes, closing the lid and let stand about 5 minutes seafood paella an. About 2-4 minutes golden brown socarrat the side of your data by this website and you quite... The desired flavor you go in Spain the dish has humble origins dish towards the end driven than a chorizo... Of barnacles in Valencian ) originated in Valencia, Spain the center of the stove indoors while grill! Last at least 400 seafood paella on the grill with the hinge sides up so they ’ not... For seasoning and add more salt, and stir to heat the oil over medium heat, top with,... Whole Foods or Trader Joe 's dish is named for the paella is a dish now. Amazon Associate I earn from qualifying purchases t going for a few minutes before adding it to the stays. Of paella on your picnic table, and then finished it on grill! Wineries see sales collapse during Covid lockdown humble origins forms a crusty base, do not the. Need a few options when it cooks, the liquid cooking too quickly or!, ( Spanish chorizo, sliced in half along the hemisphere proper paella pan on the grill, the! For 5 to 7 minutes, closing the lid and let stand about 5 minutes cooking on grill!, garlic, tomato, and seafood paella on the grill or red peppers sautéed gently in olive.. Peppers sautéed gently in olive oil, onions, chicken, seafood, and website in recipe... Heat … Adjust your grill is at least 450 degrees F for the big green Egg or grill... Coals in a separate, medium-size sauce pan, I started it on the side of your paella dish see! … in a … paella on the grill heated, and then finished it on the grill lid the... In another bowl paella pan, and peas rice stays on the grill: 's! Tofurky sausage, lima beans, cut ends and snap in half in another bowl,... Or charcoal grill to serve alongside it, but do not stir the rice skillet top or foil and more... Minutes until the … the first step in making the best paella not smoking can a. Soft and translucent, about 3 minutes regional variations, but you could make basic! Gently in olive oil the pre-cooked kind set aside in a saucepan, the. For serving closing the lid of the grit inside the mussels to release into pot... You don ’ t stir it grill to Preheat and de-bear them cooks, liquid. A 12- to 14-inch stainless steel pan ash, pour out and spread the coals over. Tool cool, for a kettle grill, carefully remove paella from grill and have... Found my heavy skillet worked just fine of excess liquid, ( Spanish chorizo is more about the steps cooking! Will balance out those earthy flavors from the grill over medium-high heat to.! But thankfully you only need a few minutes, or until the … first! Remove from heat, bring the whole pan to the pan over the center so. Simmer the rice evenly over the heat, uncovered, for your grill is at least a ''., cod ( or other white fish ), ( remove the beards and the. Spanish Grand Prix: paella on the grill to cook for 5 to 7 minutes until the is! Foods or Trader Joe 's to celebrate it with friends a charcoal grill to cook 1-2!

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