Grilled Paella

Grilled Paella

16 reviews, 4.6 star(s). 94% would make again

Ready in 1 hour 30 minutes

Paella grilled and smoked


A handful wood chips; such as fruit or hickory (optional)
1 large pinch saffron
2 quarts low-sodium chicken broth
1/4 cup extra virgin olive oil
2 pounds chicken thighs
Salt and freshly ground black pepper
1 pound chorizo, cut into half-moons
1 medium onion; peeled and finely chopped
1 tablespoon minced garlic
4 cups short-grain rice, such as arborio
1 pounds jumbo shrimp; peeled, deveined chopped
1 cup fresh or frozen peas
2 dozen littleneck clams; cleaned
2 tablespoons finely chopped parsley (optional).

Original recipe makes 8



1. If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.

2. In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted — or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.

3. Light a charcoal grill with about a large cereal box’s worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.

4. Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley. Serves 8.

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Calories Per Serving: 892 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Cooking time was only 35 mins for me, I also forgot to include some shrimps, not good! We enjoyed the dish, yet watch your cooking times as the rice will continue to cook in the volume of food. It was also enough for 6 servings.
majorbrighton 3y ago

Great...made it in a paella pan without the wood chips and didn't have Chorizo, so I used chopped Merguez sausage instead. If you have whole prawns, take the heads and skins off and boil them up in the stock for even more flavor. I'd leave the prawns until a bit later as they were a little overcooked.
Solomalee 3y ago

why are the same people reviewing this dish 3 and 4 times?
Fourleafclover 4y ago

This is easy and delicious!
pubs4peks 5y ago

I liked the rice type. It wasn't too spicy but just good enough!
gwitser5 5y ago

This was really good. I will make this again. The clams made it really good!
pubs4peks 5y ago

This was really good. I will definitely make this for all my parties! WOAH! I will also use this for all my patients suffering in the hospital. This Paella cures them all! (at least in happiness it does)
ericad3 5y ago

This was wonderful. The wood really dded an extra taste to it. IT WAS GOOD!
gwitser5 5y ago

Amazing and simple.... Recommend using a charcoal grill (ie Weber)
molinarl 5y ago

This was amazing! Of course i would make this again! Since i love clams, i added extra and the recipe still tasted delicious! My family loved it!
ericad3 5y ago

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