| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 1 hr |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 4 chicken legs
- 4 chicken thighs
- 12 large shrimp, cleaned with tail on
- 8 ounces whole calamari, cleaned
- 5 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 2 lemons, halved
- 8 cups chicken stock
- .25 grams saffron threads
- 1 Spanish onion, diced
- 6 garlic cloves, minced
- 8 ounces dried chorizo, sliced
- 2 cups Arborio rice
- 1 cup frozen peas, thawed
- 1 small jar piquillo peppers, thinly sliced
- 1/2 cup chopped fresh parsley
- 6 scallions, thinly sliced
Instructions
- In a small bowl, mix the paprika and garlic powder. Season the chicken, shrimp and calamari with the mixture. Brush both sides of the meat and seafood with 3 tablespoons of the canola oil. Let marinate 1 hour refrigerated.
- Preheat a grill to medium-high heat.
- Season both sides of the meat and seafood generously with salt and pepper. Grill the chicken a few minutes per side to crisp the skin, then move to a cooler part of the grill to finish cooking, about 10 minutes. Remove and place on a baking sheet. Grill the shrimp 1 to 2 minutes per side, then remove to the baking sheet. Grill the calamari a few minutes per side. Slice the calamari into rings on a cutting board and transfer to the baking sheet. Grill the lemon halves cut-side down until grill-marked, 3 to 4 minutes; transfer to the baking sheet. Set aside.
- In a saucepan, combine the chicken stock and saffron threads. Bring to a simmer, whisking until the saffron dissolves. (This can be done on the grill as well, or on the stove inside and brought out to the grill area. The stock should be hot while you are making the paella.)
- Place an 18-inch paella pan (or large cast-iron skillet) over the hottest part of the grill. Heat the remaining 2 tablespoons canola oil, add the onions and saute until translucent. Add the garlic and cook 1 to 2 minutes, stirring constantly. Add the chorizo and cook, stirring with a wooden spoon, until the fat starts to render and it begins to brown, 4 to 5 minutes. Stir in the rice, coating it in the chorizo fat and toasting it, about 2 minutes. Using a ladle, begin to add the stock, stirring constantly. Cook, continuing to add the stock as it absorbs, until the rice is al dente, 15 to 20 minutes. Once the stock is absorbed, stir in the peas. Now, stop stirring to allow the “soccarrat” to form (this is the crispy bottom on the rice; it’s not burnt!). Allow the bottom to crisp up for about 5 minutes.
- Arrange the chicken, seafood, lemon halves and peppers on top of the rice. Sprinkle the parsley and scallions over the top. Use a spoon or spatula to scrape up the crispy bottom of the rice and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1130 |
| Total Fat | 67 g |
| Saturated Fat | 18 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 68 g |
| Cholesterol | 368 mg |
| Sodium | 1655 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1130 |
| Total Fat | 67 g |
| Saturated Fat | 18 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 68 g |
| Cholesterol | 368 mg |
| Sodium | 1655 mg |
Reviews
This recipe was wonderful. I disregard any review that hasn’t actually tried it or any recipe that makes drastic changes to it. Makes no sense to post a review like that.
I’ve made this 4 times, recently last night for friends. Substituting mussels for the calamari. It is beyond wonderful. My family’s favorite grill recipe!!
Katie, I made this Paella last week. It was fantastic! I have eaten Paella in Spain and made it on my own before. This was above and beyond what I have had. So simple making it on the grill. I do own a Paella Pan, which helps a lot along with the correct rice. The whole family thought it amazing. Thank you!
This is a very good recipe as is but I turned it on it’s head and made a pizza out of it.
Paella Pizza
Ingredients
1 tablespoon smoked paprika
2 teaspoons garlic powder
4 chicken thighs, boneless skinless
12 large shrimp, cleaned with tail on
8 ounces whole calamari, cleaned
5 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 lemons, halved
1 pint grape tomatoes, halved
1 (15oz.) can crushed tomatoes, no salt
4 oz. cream cheese, room temp
.25 grams saffron threads
1 Spanish onion, diced
6 garlic cloves, minced
8 ounces dried chorizo, thinly sliced
1 cup frozen peas, thawed
1 small jar piquillo peppers, thinly sliced
1/2 cup chopped fresh parsley
6 scallions, thinly sliced
1 large pizza dough
3 cups mozzarella/muenster blend
Directions
Special equipment: an 18-inch paella pan or large cast-iron skillet
In a small bowl, mix the paprika and garlic powder. Season the chicken, shrimp and calamari with the mixture. Brush both sides of the meat and seafood with 3 tablespoons of the canola oil. Let marinate 1 hour refrigerated.
Preheat a grill to medium-high heat.
Season both sides of the meat and seafood generously with salt and pepper. Grill the chicken a few minutes per side to crisp the skin, then move to a cooler part of the grill to finish cooking, about 10 minutes. Remove and place on a baking sheet. Grill the shrimp 1 to 2 minutes per side, then remove to the baking sheet. Grill the calamari a few minutes per side. Slice the calamari into rings on a cutting board and transfer to the baking sheet. Grill the lemon halves cut-side down until grill-marked, 3 to 4 minutes; transfer to the baking sheet. Set aside.
In a saucepan, combine the crushed tomatoes, grape tomatoes, cream cheese and saffron threads. Bring to a low simmer, whisking until the saffron dissolves. Allow the sauce to cool before use.
Preheat oven for 1 hour @ 500
Form pizza crust, sauce and cheese crust.
Arrange the chopped chicken, chorizo, onions and peppers on top of the cheese. Bake until done. Sprinkle the seafood, parsley, peas and scallions over the top. Serve with grilled lemon halves.
Katie Lee we added mussels and this was off the chain Delish! Happy husband
not classic …no chorizo in classic….proteins do not get removed before addition of rice. peas don’t go in before everything else has married in flavor….check your sources. it might be your version but it is not classic