Paella on the Grill
2 tablespoons extra-virgin olive oil
2 chorizo sausages
1 chicken, cut into 8 pieces
Coarse salt (kosher or sea) and freshly ground black pepper
1 medium onion, diced
1 red bell pepper, cut into 1/4 inch strips
2 cloves garlic, minced
1 ripe tomato, seeded and cut into 1/4 inch dice
1/4 cup finely chopped flat-leaf parsley
3 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water for 15
5 to 6 cups hot chicken stock or water
12 littleneck clams, scrubbed
12 mussels, scrubbed
1/2 pound shrimp, peeled and deveined
1/2 pound squid, trimmed and cut into 1/2 inch rings (or more shrimp)
1/4 cup cooked green peas
You’ll also need: wood for a fire; Tuscan grill or cast iron grill grate; a large paella pan.
Build a wood fire in a fire pit or large ranch grill. Place a
Tuscan grill on top and place the paella pan on top. Add the olive
oil and preheat. Add the chorizo and fry until browned on all
sides, 2 minutes per side. Transfer the chorizo to a foil pan.
When cool enough to handle, cut crosswise into 1 inch pieces.
Season the chicken pieces on all sides with salt and pepper. Add
them to the paella pan and brown on all sides, about 2 minutes per
side.Transfer the chicken to the foil pan.
Remove all but 2 tablespoons fat from the pan. Add the onions and
bell peppers and saut