Cody Casey
Paella is a dish that originates from Spain and is typically cooked in a large pan over an open flame. It is possible to cook paella on a BBQ, and some recipes specifically instruct you to do so. The key to cooking paella on a BBQ is to ensure even heat distribution across the grill, which can be achieved by using briquettes. The size of the paella pan is also important, as it needs to fit on the BBQ with enough space for the lid to close if necessary. Some sources recommend keeping the lid open while cooking paella on a BBQ, while others suggest closing it to control the temperature. The choice of rice is critical, as the rice needs to absorb the liquid without being stirred to create the signature soccarat, or crispy rice layer.
| Characteristics | Values |
|---|---|
| Can you use a paella pan on a BBQ? | Yes |
| Ideal pan size | 15-17 inches |
| Type of grill | Kettle grill, Argentinian-style charcoal grill, or Akorn |
| Type of charcoal | Briquettes |
| Charcoal bed | Should cover the entire base of the pan |
| Wood chunks | Alder or other types for added smokiness |
| Lid | Open or closed during cooking |
| Heat | 350-400 degrees Fahrenheit |
| Soccarat | Desirable crunchy rice layer |
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What You'll Learn
Charcoal and briquettes for even heat distribution
Charcoal briquettes are a great option for barbecuing paella as they provide a more even heat distribution than lump charcoal. Briquettes are made from ground-up lump charcoal combined with other materials such as sawdust, starch, and coal, resulting in a uniform size that ensures consistent heat across the grill. This is ideal for paella because it needs to cook evenly without hotspots.
When using charcoal briquettes, it is recommended to shape them into a mound in the centre of the grill to further promote even heat distribution. Additionally, maintaining the grill's lid closed, adjusting vents, and adding more charcoal as needed will help regulate temperature and airflow, ensuring a steady heat supply.
While briquettes may produce more smoke and a stronger smoky flavour than lump charcoal, they burn consistently and for longer periods, making them a cost-effective option. They are also easier to manage, providing a stable heat source that simplifies temperature control.
If you prefer using lump charcoal, it is important to note that it burns hotter than briquettes. Lump charcoal is made by heating wood in a low-oxygen environment, removing water, sap, and other liquids without letting the wood combust completely. This results in charred, dehydrated wood chunks that burn very evenly but require more attention during grilling due to their intense heat.
Ultimately, the choice between charcoal briquettes and lump charcoal depends on your personal preference, the type of food being cooked, and your grilling experience. Both options can work well for barbecuing paella, but briquettes may be more suitable if you desire even heat distribution and a more manageable cooking experience.
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Pan size and grill fit
When cooking paella on a grill, it is important to consider the size of the pan and how it fits on the grill. A wide and shallow pan is ideal for even cooking and achieving the coveted socarrat, or crispy rice crust. The pan should be large enough to accommodate the ingredients and allow for proper heat distribution.
The ideal size of a paella pan depends on the number of people you are serving and the size of your grill. For four people, a 13-inch pan is recommended, while a 15-inch pan can serve up to eight people. If you are cooking for a larger crowd, a 17-inch pan can feed up to 10 people, and a 22-inch pan can feed up to 16 people.
When choosing a paella pan, it is important to ensure that it fits properly on your grill. The pan should be wide enough to cover the entire grill surface and allow for even heat distribution. A pan that is too small may result in uneven cooking, with the rice in the centre cooking faster. Additionally, the grill's coal bed should cover the entire base of the pan to ensure even cooking.
It is worth noting that some grills offer adjustable features. For example, an Argentinian-style FireMagic charcoal grill allows you to raise and lower the charcoal bed, which can be helpful in ensuring even heat distribution. When shopping for a grill, it is a good idea to bring your paella pan to ensure a proper fit.
Overall, when selecting a paella pan for your grill, opt for a wide and shallow pan that fits comfortably on your grill to ensure even cooking and the desired socarrat. Consider the number of servings and choose a pan size accordingly, allowing for adequate space for ingredients and proper heat distribution. By following these guidelines, you can create delicious and evenly cooked paella on your grill.
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Cooking with the grill lid open or closed
Yes, you can use a paella pan on a BBQ grill to make paella. Traditional paella is cooked over an open flame, so it is possible to cook it on a BBQ grill without closing the lid. However, some recipes for paella on the grill do include instructions for cooking with the lid closed at certain points.
When cooking paella on the grill, it is important to make sure that the grill's coal bed covers the entire base of the pan to ensure even cooking. It is also important to monitor temperatures when cooking with a cast-iron pan, as it can burn the rice at the bottom. To achieve the desired socarrat (a crunchy, slightly burnt bottom layer of rice), it is necessary to leave the paella alone and not stir it once the rice has been added.
Step 1: Prepare the grill
- For a charcoal grill, light a big charcoal flame.
- For a gas grill, turn all burners to high, cover, and heat until hot, which should take around 15 minutes.
Step 2: Prepare the ingredients
- Brush the chicken with oil and sprinkle with salt and pepper.
- Chop the onions, red peppers, and garlic.
- If using shellfish, combine white wine, parsley, salt, olive oil, garlic, and red pepper chile flakes in a pan and bring to a boil. Add the shellfish and steam until they open.
Step 3: Cook the chicken
- Place the chicken on the grill and cook until lightly browned, around 5-7 minutes per side.
- For a charcoal grill, place the chicken on the cooler part of the grill to cook indirectly and slowly, and put the lid on.
- Cook for around 12 minutes for breasts and 15 minutes for thighs and wings.
Step 4: Prepare the paella pan
- Place the paella pan on the grill and add oil until shimmering.
- Add the chopped onions and red peppers to the pan and cook, stirring frequently, until the onions are soft and starting to brown.
- If using shellfish, add the cooked shellfish to the pan with the onions and peppers.
Step 5: Add the rice
- Add the rice to the pan and stir until the grains are well coated with oil.
- Arrange the chicken around the perimeter of the pan.
- For a charcoal grill, you may need to raise the charcoal bed at this point to ensure even cooking.
Step 6: Add the broth
- Pour the broth into the pan, making sure that the rice is completely covered.
- Smooth the rice into an even layer, ensuring nothing sticks to the sides of the pan and no rice rests on top of the chicken.
- At this point, you may need to close the lid of the grill to bring the heat back up.
Step 7: Simmer and add seafood (if using)
- Let the liquid simmer and incorporate into the rice.
- After 10 minutes, add the seafood (if using) to the top of the rice mixture.
- If you want a crusty base (socarrat), do not stir the rice at this point.
- If you don't want a crusty base, you can stir the rice.
- Close the lid of the grill and continue cooking until the rice and seafood are cooked through, around 8-10 minutes.
Step 8: Rest and serve
- Once the paella is done, remove the pan from the heat, cover with foil, and let it rest for 10 minutes.
- Serve with fresh sliced lemon slices.
Note: These instructions are a general guide, and specific cooking times and temperatures may vary depending on your grill and the ingredients you are using. Always use your discretion and adjust the cooking times and temperatures as needed.
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Getting the 'socarrat' (crispy rice layer)
Yes, you can use a paella pan on a BBQ. It is recommended to use a carbon steel or stainless steel pan for the best results. A cast iron skillet is also a good option as it conducts heat well. Make sure the pan is large and wide so that the rice can be spread out in a thin, even layer. This will help to ensure that the paella cooks evenly.
Getting the socarrat (crispy rice layer)
Socarrat, which means "burnt" in Valencian, is the layer of crispy, golden brown, caramelized rice that forms on the bottom of the paella pan. It is considered by many to be the best part of the dish and is an essential element of traditional paella. Here are some tips for achieving the perfect socarrat:
- Use the right pan: A carbon steel or stainless steel pan is recommended. Avoid using a non-stick pan as it can make it more difficult to achieve the crispy layer.
- Cook over low heat: Cooking the paella over low heat is crucial for achieving socarrat. It allows the rice to cook slowly and evenly, which is necessary for the Maillard reaction and caramelization to occur.
- Do not stir the rice: Once the rice has been added to the pan, do not stir it. Let it cook undisturbed so that it can form a crispy layer on the bottom. Stirring the rice can prevent the socarrat from forming.
- Cook undisturbed: In addition to not stirring the rice, try not to disturb the paella too much during the cooking process. This will help to ensure that the socarrat has time to form properly.
- Adjust the heat: Towards the end of the cooking process, when the paella is almost done, increase the heat on the bottom of the pan for a short period to help create a nice crust. Be careful not to burn the rice.
- Test for doneness: Use a fork to pull back a small layer of rice. If you see a crispy browned layer, it is ready. You will also start to smell the sugars in the rice toasting, which is a good sign.
- Rest and serve: Once the socarrat is ready, remove the paella from the heat and let it rest for a few minutes before serving. This will allow the flavors to develop and intensify.
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Prep work and cooking time
Before you start cooking, it's important to prepare your ingredients. Core and halve tomatoes, grating the flesh side and discarding the skins. You should end up with about 3/4 cup of tomato pulp and juice. Place your king prawns in a bowl, adding paprika, salt, and pepper. Brush shrimp, scallops, and lobster with oil and season with salt and pepper.
If you're using chicken, brush it with oil and season with salt and pepper. You can also add garlic, paprika, and saffron to the chicken. If you're using chorizo, you can cook this first, rendering the fat and setting it aside before adding your chicken.
Once your ingredients are prepared, you can start to light your briquettes or chimney starters filled with charcoal. If using briquettes, you can add a couple of wood chunks to generate some smoke. If using charcoal, let it burn until the briquettes are covered in grey ash. Place the charcoal in the centre of the bottom of a kettle grill, put the grate on, and cover the grill. Let it heat for at least 30 minutes before cooking.
Now, you can place your pan on the grill and heat until hot. Add oil, and then cook your onions, garlic, and peppers until soft. Add your rice, stirring until coated in oil. At this point, you can also add your chicken stock and saffron, stirring to combine. Arrange your rice in an even layer, adding the chicken and chorizo.
Do not stir the rice or the mixture from this point on. Bring the mixture to a simmer, checking occasionally until the rice grains have swelled and the liquid has been absorbed. This should take around 10-15 minutes. As the liquid disappears, test your rice to see if it's done. You're aiming for al dente. If it's not quite ready, add a little more liquid and continue cooking.
Once the rice is cooked, remove the pan from the heat, cover with foil, and let it rest for 10 minutes. If you want a soccarat (a crispy layer of rice), increase the heat on the bottom of the pan for a short time. However, be careful not to burn the rice.
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Frequently asked questions
Yes, you can use a paella pan on a BBQ. It is recommended to use charcoal and briquettes to ensure an even temperature across the BBQ.
The size of the pan depends on the size of your BBQ. The pan should fit on the BBQ with the lid closed, so the handles are an important consideration as they add approximately 4 inches to the diameter. A 15-inch pan is commonly used.
The ingredients for paella vary depending on the recipe, but typically include bomba or arborio rice, chicken, shrimp, chorizo, onions, garlic, paprika, saffron, and tomatoes.
The cooking process involves preparing the ingredients, heating the paella pan, adding oil, cooking the onions and garlic, adding the rice and other ingredients, and simmering until the rice is cooked. It is important to note that the rice should not be stirred after it is added to the pan.
