A Delicious Paella on the Grill
Paella is one of the world’s most popular rice dishes, and it’s also one of the easiest to make. It’s especially great for entertaining because it can be made ahead and served at a party.
It’s traditionally made on a paella pan over an open fire, but you can cook it on the grill if you have the right equipment. This recipe from Bobby Flay uses a gas grill, but you can also use a charcoal grill for extra smoky flavor.
Sear the Chicken
The best paellas start with a quick sear of the proteins. Whether chicken, chorizo or shrimp, they need to be seared quickly to get those gorgeous golden brown marks that you want to see in your finished dish.
To make this simple and fast, you need to heat some olive oil in your paella pan or large deep frying pan and give your proteins a quick sear on each side. This helps the proteins cook faster and prevents them from drying out too much.
Next, you need to saute the onions and peppers in the same pan. These vegetables are important for adding color, flavor and texture to the dish.
Once you have a good mixture, it is time to add the rice. The type of rice you choose does make a difference. Spanish bomba rice is a popular choice, but you can also use short-grain Italian rice like carnaroli or calrose.
If you want to add a little extra flavor, you can stir in some of the broth that was used to sear the proteins. It will help the rice absorb some of that delicious liquid and will also add some great flavors to the dish.
You can also add a little saffron to the rice. This is traditional but if you’re on a budget, you can use imitation saffron instead.
When the liquid is fully absorbed, the rice on the bottom will sizzle and form a crust called socarrat that is one of the best parts of this dish. You will want to check it frequently and rotate the pan to ensure an even crust formation.
Add the Onions
A paella on the grill is a great way to enjoy this comforting Spanish dish. It doesn’t require a huge amount of prep work and the cooking process is quick & easy.
The key to making a delicious paella is to use high-quality rice. Look for short-grain Spanish rice. This type of rice cooks much faster than long-grain varieties and is a better choice for this dish.
You will also need a saffron thread or two for this recipe. The orange-red threads are earthy, floral and add a unique flavor to the dish.
To get started, heat a large skillet over medium-high heat and add olive oil. Then, add the onions & garlic and saute until soft. Once the onions are translucent, add chorizo and fry until hot.
When the chorizo is cooked through, add the chicken. Season with salt & pepper. You can cook these on the grill as well if you wish, but I prefer to cook them in a non-stick pan over the stove.
After the chicken is browned, remove it from the pan and set aside. You can then add the remaining ingredients to the pan.
While the vegetables are prepping, it is a good idea to preheat your grill. Have a separate area of the grill for high, direct heat and one for low, indirect heat.
You can cook your chicken directly on the grill if you wish, but it is a lot easier to handle if you place the chicken in a non-stick pan or on a rack. You will need to adjust the temperature a little bit to make sure that the chicken doesn’t burn.
Once everything is added, the paella will need about 20 minutes to cook. You may need to cover the pan or let it sit for 5-10 minutes if there is a lot of broth pooling around in the bottom. When the rice has fully absorbed the liquid, you can remove the pan from the grill and let it sit for about 10 minutes before serving.
Add the Peppers
The peppers and rice make this paella a delicious combination of textures and flavors. If you’re looking for a one-pan meal that will impress, this paella is a great choice!
This seafood paella combines shrimp, clams, and mussels with Spanish dry-cured chorizo to create an incredibly flavorful dish. You’ll need to assemble the ingredients a little ahead of time, but it is well worth the extra effort.
A sofrito, the basic foundation of the dish, is composed of finely chopped onions, garlic, and tomatoes or red peppers sauteed in olive oil, which lays the groundwork for all the other elements to mingle. It also mellows out the acidity of the wine and gives the rice a chance to absorb all of the liquid before it’s added.
Cooking paella over the grill is not only easy but it yields a gorgeous caramelized crust on top called socarrat that’s unlike any other rice dish. It’s important to build a large grill fire and fuel it with fresh coals during cooking so that the heat stays strong throughout.
It is also important to choose the right rice for this dish. Bomba rice is the best option because it absorbs 3 times as much liquid as regular rice and stays firm and al dente when cooked properly.
Smoked Spanish paprika is another key ingredient for this dish; it adds smokiness, aroma, and color to the rice. You can buy it at most large grocery stores or specialty food stores and online.
Saffron is a must for this dish, but it can be expensive. Thankfully, you don’t need much of it to season a whole dish of paella; it only takes a few threads. It will keep for a long time if you store it in an airtight container.
Add the Sausage
When grilling sausages, it’s best to use a lower heat than you would for steak or hamburgers. This will keep the interior of the sausage warm and ensure that it is fully cooked without burning the outside of the meat.
Start by placing the sausages on the grill and turning them frequently to brown them on both sides. When they get a nice brown color across the surface, remove them from the grill and set them on a plate to cool.
Once the sausages are completely cool, you can cut one of them with a knife to check that it’s firm and dark on the inside, without any pink meat. If it isn’t, you can try cooking it again on the grill to make sure that it has been fully cooked all the way through.
Another option is to pre-cook the sausages on the stove before grilling them. This will help to prevent them from over-cooking on the grill, and will also allow you to control how long they are cooking.
If you decide to pre-cook the sausages, you will need to use a liquid to cook them, such as chicken broth or beer. This will help to keep them from burning on the outside and will prevent the juices from escaping.
Then, you will need to cook the sausages on the grill until they reach a temperature of 165 degrees Fahrenheit. This is the ideal temperature for raw sausage, as too high of a heat will cause the meat to dry out and the casings to break.
Once the sausages are fully cooked, you can mix them with other ingredients and the rice to form the dish. Paella is a traditional Spanish dish that combines sausage, shrimp, fish and saffron-flavored rice.
Add the Rice
One of the most important parts of paella is the rice. You must cook the rice correctly so that it is not sticky or mushy. You must also allow it to rest for a few minutes after cooking, so that the grains separate and are fluffy.
The first step is to rinse the rice in water, and then drain it well. Then, add the rinsed rice and water to a pot and bring it to a boil. Once the rice has reached a boil, lower it to a simmer and cover the pot.
Once the water has completely absorbed into the rice, turn off the heat and allow it to sit for about 15 minutes before turning it off again. This will help the rice steam and make it fluffy instead of gluey or water-logged.
This is a great recipe to use if you are looking for a quick and easy meal that everyone will love. It is a perfect side dish for all kinds of meats, vegetables, and sauces.
If you have a gas grill, you can easily cook the rice on it. Just make sure you use a paella pan so that the heat will be evenly distributed. The pan will prevent the rice from scorching on the grill and you can make a delicious, flavorful paella.
You can also microwave the rice for a quicker option. You will need a large casserole dish that is about 6-8 times the volume of uncooked rice (cook one cup of rice in a 1.5-2 quart pot).
Once you have your microwave ready, put your rice in and pour over the boiling water. You can pierce several times with a fork to check that the water is separated and then cover.
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