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.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 cups low-sodium chicken broth
- 1/2 teaspoon saffron
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 links precooked chorizo (about 12 ounces), cut into 1-inch chunks
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- Kosher salt
- 2 cloves garlic, chopped
- 2 cups long-grain rice
- 1 1/2 pounds mussels, scrubbed
- 1 pound large shrimp, peeled and deveined, tails on
- 1/2 cup frozen peas, thawed
- 4 scallions, chopped
- 1/2 cup chopped fresh flat-leaf parsley
Instructions
- Prepare a grill for medium heat. Put a rimmed sheet pan on the grill to preheat. Pour the broth into a small saucepan and bring to a simmer over low heat. Add the saffron and keep hot.
- When the grill is preheated, add the olive oil to the sheet pan. Add the chorizo and cook, tossing occasionally, until browned on the edges, 2 to 3 minutes. Add the onion and bell pepper and sprinkle with some salt. Cook, stirring occasionally, until the vegetables begin to wilt, about 3 minutes. Add the garlic and cook, 30 seconds. Add the rice and stir to coat the rice in the oil. Spread the rice with the back of a wooden spoon to make a flat even layer. Add the broth and adjust the heat so the edges are just simmering. Cover with a second inverted sheet pan, making sure the edges line up to create a tight seal. Weight the sheet pan down with the saucepan or a cast-iron skillet. Close the grill and let the rice simmer for 18 minutes. (If your grill has a thermometer, try to keep it between 350 and 375 degrees F.)
- Check the rice. It should be cooked but still rather al dente. If not, give it a stir and cook a few more minutes. Uncover the grill and increase the heat to medium-high. Scatter the mussels and shrimp over the rice. Cover the grill and cook until the mussels just begin to open, 5 to 7 minutes. (This requires some attention: the rice should crust at the edges but not burn. Stir so that you can look at the rice to make sure, and adjust the heat accordingly.) Scatter the peas and scallions over the top. Cover and grill, checking occasionally, until the mussels and shrimp are cooked through, 8 to 12 minutes more. Drizzle the paella with olive oil and garnish with the parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 674 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 46 g |
| Cholesterol | 189 mg |
| Sodium | 1346 mg |
| Serving Size | 1 of 6 servings |
| Calories | 674 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 46 g |
| Cholesterol | 189 mg |
| Sodium | 1346 mg |
Reviews
Bc
I have made this dish both on the grill in fair weather and in my oven when it’s so windy I cannot light my grill. It’s great. I have made the full recipe and for just 2 or 3 people, cut it in half (it makes a lot). There are many steps and you need to keep an eye on things but it’s worth it. I did make modifications for making it in the oven (higher temperatures needed to finish). There are many modifications that you can make to tailor it to you and your family’s taste. Please don’t rate it based on the name or which rice to use. I wish everyone would stop getting so hung up on what a recipe it titled vs. how great it tastes.
Sorry, haven’t tried this recipe but I will because I have never made it on the grill. AUTHENTIC paella is usually made with Bomba rice (also called Valencia rice). It is hard to find but Sur La Table usually has it. I use andouille sausage made from chicken. I always include chicken, too, because there is always someone who won’t eat seafood! You can even add corn on the cob. Add anything you want or have on hand. Shepherds in Spain put their leftovers in it. I once saw a recipe that said to use yellow food coloring if you don’t have saffron. If you don’t have saffron—don’t bother!!! It’s such a unique flavor. This recipe seems to make it very easy to do!!!
This recipe is fantastic. It is easy to make and a huge hit with my family. The only change I made was adding some leftover roasted chicken. As someone noted below, you do need to be careful when adding the chicken stock but it all worked out without a problem. This is a keeper!
Shocked! I made this for a cook-out. absolutely amazing. I really thought I could be making a very big mistake trying this on my gas grille. it was wonderful. I wouldn’t suggest it for a beginner at cooking or using a grille. I was afraid of the broth overflowing when the heavy pan was on top so I made it as I would risotto, 3-4 cups first then 1/2 way through the rest of the liquid. Fun to make, it makes you look like a rock star using the grille. My best to the Food Network Kitchen Staff who thought this one up. Great Job!
Made this recipe as printed. Used Johnsonville chorizo and it was
delicious.
I used Turmeric instead of the Saffron and cooked in the oven and on the stove. The stores around me didn’t have muscles so I used clams that I belive worked OK too. It turned out great. I’m sure going to make this again..
I made this and it was easy and wonderful. Very light and not sticky! I will say that I did do this on the grill BUT used a 12 inch fry pan as it seemed easier to me! 🙂 I used Boulder Sausage Chorizo–uncooked. I felt that by doing it with uncooked sausage it flavored the Paella more.
I am really interested in trying this recipe, but would like to know how it turned out for others….. Please leave some comments if you have tried this recipe – whether you tried it on the grill as written or if you tried it in the oven. Thanks!
I live in an apartment and don’t have access to a grill. Can I use this same recipe and make it in my oven instead of on a grill?