Tiffany Haney
Paella is a rice dish that originated in Valencia, Spain. It is typically cooked in a wide, shallow steel or cast-iron pan placed over an open fire or grill. The key to making paella on a grill is managing the heat effectively. This involves ensuring an even distribution of heat across the pan and adjusting the temperature at different stages of cooking. The ability to raise or lower the heat source, or the pan itself, is crucial to prevent the rice from burning. Preparing all the ingredients beforehand and reading the recipe thoroughly are also essential steps in cooking paella on a grill.
| Characteristics | Values |
|---|---|
| Pan type | Paella pan, roasting pan, wide, shallow, flameproof saucepan, Dutch oven |
| Pan material | Carbon steel, cast iron, tri-ply |
| Pan size | 15", 16" x 13.5", 17", 18", 22" |
| Grill type | Charcoal, gas, campfire, wood fire |
| Ingredients | Chicken, shrimp, clams, mussels, scallops, lobster, lemon, onion, garlic, chorizo, rice, stock, saffron, peas, beans, tomato puree, paprika, bell pepper, olive oil, salt, pepper |
| Cooking method | Cook ingredients in batches, simmer, avoid stirring, adjust heat, monitor liquid levels, add stock as needed, cook until rice is al dente, rest |
| Serving suggestion | Sangria, aioli, salad |
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What You'll Learn
Prepare ingredients and read the recipe beforehand
Before you begin cooking, it is important to prepare all the ingredients and read the recipe thoroughly. This will ensure that you have all the necessary ingredients and equipment and that you understand the cooking process.
For a paella, you will need a range of ingredients, including rice, saffron, vegetables, chicken, and seafood. You can also add other proteins such as rabbit, snails, or shellfish. For a more authentic paella, you may want to include Spanish chorizo, which can be either fresh or cured. If you cannot find Spanish chorizo, any smoky, spicy sausage can be used as a substitute. If you are using chicken, you may want to use thighs instead of breasts as they are less likely to dry out during the longer cooking times.
In addition to the main ingredients, you will also need olive oil, white wine, and chicken broth. If you want to make a more authentic paella, you can make your own fish stock using the discarded shells of seafood. However, chicken broth is a convenient substitute. You will also need various spices and seasonings, such as onion, bell peppers, garlic, plum tomatoes, bay leaf, paprika, saffron, salt, and pepper.
Once you have gathered all the necessary ingredients, it is important to read through the recipe to familiarise yourself with the cooking process. Paella is typically cooked in one pan, which makes it a convenient and quick option for a meal. However, it is important to note that the rice in paella needs to rest in place and absorb the liquid, so you should avoid stirring the rice to prevent it from becoming mushy.
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Use the right type of pan and grill
Paella is a Valencian rice dish that is best cooked in a paella pan on a grill for better flavour, texture, and the convenience of cooking everything in one pan.
When choosing a grill, you can use a charcoal grill, a campfire, or a burner inside your kitchen. Charcoal grills are the preferred cooking method in Valencia, where pruned twigs and vines from citrus trees and grape plants are used to build fires. You can also use a campfire, which can give your paella a smoky flavour, or a gas grill, which allows you to fine-tune the heat level. If you are using a gas grill, you will need to turn the burners to medium-high.
When choosing a pan, it is best to use a paella pan, which can be purchased online or in most cookware stores. The size of the pan you choose will depend on the size of your grill. For a standard Weber kettle charcoal grill, a 22-inch pan fits neatly, resting on the pan's handles. For a gas grill, a 15-inch pan may be too large for the stove top, and a 16 by 13.5-inch tri-ply roasting pan is recommended. However, any heavy roasting pan that measures at least 14 by 11 inches can be used. If you do not have a paella pan, a large, wide, shallow, flameproof saucepan or an enameled Dutch oven can be used.
It is important to note that paella must cook evenly, so you should ensure that your grill's coal bed will cover the entire base of your pan.
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Cooking the meat and vegetables
Cooking the Meat
Firstly, brush your chicken pieces with oil and season them with salt and pepper. Place the chicken skin-side down on the cooler part of the grill, and cook slowly with the lid on. For breasts, cook for about 12 minutes, and for thighs and wings, cook for around 15 minutes. You want the chicken to be golden brown and almost completely cooked through. Once done, remove the chicken to a sheet pan and cut the breasts into 3 or 4 pieces.
Next, you can cook your shellfish. Combine your chicken stock with saffron and bring it to a simmer on the grill or a burner. Add your clams and cook until they open, which should take 8 to 10 minutes. Transfer the clams to a bowl and repeat with the mussels, cooking for about 5 minutes. Remember to discard any shellfish that don't open.
Brush your shrimp, lobster, scallops, and lemon with oil, and season with salt and pepper. Grill the shrimp for about 1 minute on each side, and the lobster cut-side down for around 5 minutes, until just cooked through. Grill the scallops for about 1 minute per side, and the lemon cut-side down for about 45 seconds, until slightly charred. Remove the shells from the shrimp and lobster, keeping the shells on, and discard the bodies.
Cooking the Vegetables
Place your paella pan on the grill and add oil. When the oil is shimmering, add diced onions, roasted red peppers, and garlic. Cook until the onions are translucent and the garlic is fragrant, which should take around 4 to 7 minutes. Some recipes also suggest adding bell peppers at this stage.
Now, you can add the meat back into the pan. Move the vegetables to one side and add the chicken and chorizo. Brown the meat for 10 to 15 minutes, stirring occasionally, until almost cooked. Then, blend the meat and vegetables together in the pan.
The Final Touches
Add your tomato puree, paprika, and saffron, stirring to combine. Gently pour in your broth, ensuring that all the rice is covered. Sprinkle in your bomba rice or Arborio rice evenly across the pan, making sure all the grains are under the broth.
At this point, you should not stir the contents of the pan. Instead, monitor the liquid levels and add more stock or water as needed to prevent the rice from drying out and becoming mushy. The rice should absorb the liquid as it cooks, creating flavorful grains.
About 15 minutes before your paella is done, gently place your shrimp on top. You can also add peas at this stage. Continue cooking until the rice is al dente and has a slight crust on the bottom, known as socarrat. This should take around 25 to 30 minutes in total.
Once done, remove the pan from the heat, cover it, and let it rest for about 10 minutes before serving. Enjoy your grilled paella!
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Adding rice, broth, and seafood
When making paella on a grill, it's important to remember that the grill's coal bed should cover the entire base of your pan, allowing the paella to cook evenly. You'll also want to use a wide, shallow pan to cook the paella, as this will allow you to keep a close eye on the liquid levels and add more stock as needed without waterlogging the rice.
Now, let's get into the details of adding the rice, broth, and seafood:
Adding the Rice
After grilling your meat, vegetables, and seafood (more on that below), it's time to add the rice. First, make sure you're using the right type of rice. Paella is typically made with medium-grain rice, such as Spanish bomba rice, which can absorb liquid while maintaining some firmness. Avoid long-grain rice or Arborio rice, as these will not give you the desired texture.
Once you have your rice, sprinkle it evenly across the pan, making sure that all of the rice is covered by the broth. Do not stir the rice; instead, gently move it around with a spatula or spoon if needed. The rice needs to rest in place and absorb the liquid, creating flavorful, separate grains.
Adding the Broth
Before adding the broth, you'll want to add your vegetables (onions, bell peppers, garlic), meat (chicken, chorizo), and spices (saffron, paprika, salt, and pepper). You can also add tomato puree, bay leaf, and white wine for extra flavor. Then, gently add your broth, stirring it around to even out the contents of the pan.
As the paella cooks, monitor the liquid levels and add more broth or water as needed to ensure the rice cooks properly. You're aiming for al dente rice, so be sure to taste a grain or two to check for doneness.
Adding the Seafood
When it comes to seafood, you can use a variety of options, including shrimp, lobster, scallops, clams, mussels, or firm fish. Grill your seafood separately before adding it to the paella to ensure it cooks evenly and doesn't overcook. For example, grill shrimp for about 1 minute per side, and grill scallops for about 1 minute per side until slightly charred.
Add the seafood to the paella towards the end of cooking, placing the pieces gently on top of the rice. This will ensure that the seafood is cooked through but not overdone.
Final Steps
Once your paella is done, remove the pan from the heat, cover it with foil, and let it rest for about 10 minutes. If desired, you can create a soccarat by increasing the heat on the bottom of the pan for a short time to form a crispy, golden crust on the bottom layer of rice. However, be careful not to burn the rice.
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Serving and storing the paella
Once your paella is cooked, remove the pan from the heat, cover it with foil, and let it rest for 10 minutes. You can then serve it straight from the pan, garnished with fresh parsley and lemon slices or wedges.
Paella is a hearty and flavorful meal, perfect for a special occasion or a casual get-together. When serving paella, it is important to choose the right drinks, desserts, and appetizers to complement the dish. For seafood paella, a light and refreshing white wine, such as Albariño or a Spanish Rioja or Garnacha (Grenache), is a good choice. For chicken or vegetable paella, a fuller-bodied red wine, like Tempranillo, may be preferred. Beer, such as a Pilsner, is also a good option, as are bubbles like Cava or sparkling rosé, which help cut down the richness of the dish. Sangria or "tinto de verano" is a refreshing and flavorful drink, perfect for a warm day.
Appetizers and side dishes can include tapas, such as olives, cheeses, and cured meats, or a simple salad of greens, tomatoes, and cucumbers. If you are serving seafood paella, consider shrimp cocktail or crab cakes, and for chicken paella, chicken wings or satay. Other options include Spanish meatballs (Albondigas), steak bites, and gazpacho or tomato soup.
Leftover paella can be stored in an airtight container in the refrigerator for up to 3-5 days. To reheat, add the paella to a pot on the stove over medium-low heat, along with a tablespoon of water, and cover. Cook for 3-5 minutes or until heated through.
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Frequently asked questions
You can use a charcoal grill or a kettle grill. If you're using charcoal, light several chimney starters filled with charcoal and let them burn until the briquettes are covered with grey ash. If you're using a kettle grill, make sure to use a pan that fits, such as a 22-inch pan for a standard Weber kettle charcoal grill.
Traditional paella pans are made of steel, which is important for cooking over fire. You can also use a large roasting pan or a wide, shallow, flameproof saucepan. If you plan to make paella often, investing in a paella pan is recommended.
The key to cooking paella on a grill is managing the heat. You'll need to be able to raise and lower the heat source or the pan itself to adjust the cooking temperature. Make sure your grill's coal bed covers the entire base of your pan, and cook over indirect heat to prevent scorching. Prepare your ingredients in advance so you can add them one after another.
Common ingredients include chicken, shrimp, clams, mussels, chorizo, onion, garlic, bell pepper, tomato puree or paste, paprika, and rice. For the liquid, you can use chicken broth, clam juice, or stock. Saffron is also a key ingredient in paella, giving it a distinct colour and flavour.
