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Paella on the Grill

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Paella on the Grill

Paella on the Grill

If you have roughly 2 hours and 10 minutes to spend in the kitchen, Paellan on the Grill might be a tremendous gluten free and dairy free recipe to try. This recipe makes 10 servings with 845 calories, 53g of protein, and 31g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. A mixture of saffron, chicken, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. If you like this recipe, take a look at these similar recipes: Paellan on the Grill, Paellan on the Grill, and Frying Pan Paella Mixta (Paella with Seafood and Meat).

Instructions

1
Watch how to make this recipe.
2
Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash.
3
Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill.
Equipment you will use
GrillGrill
4
Let heat for at least 30 minutes before cooking.
5
Brush the chicken with some of the canola oil and sprinkle with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Canola OilCanola Oil
ChickenChicken
6
Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on. Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings.
Ingredients you will need
ChickenChicken
CoolerCooler
Chicken WingsChicken Wings
Equipment you will use
GrillGrill
7
Remove to a sheet pan.
Equipment you will use
Frying PanFrying Pan
8
Cut the breasts into 3 or 4 pieces.
9
Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner.
Ingredients you will need
Chicken StockChicken Stock
SaffronSaffron
Equipment you will use
Sauce PanSauce Pan
GrillGrill
10
Add the clams, cover and cook until the clams open, 8 to 10 minutes.
Ingredients you will need
ClamsClams
11
Remove the clams to a bowl.
Ingredients you will need
ClamsClams
Equipment you will use
BowlBowl
12
Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes.
Ingredients you will need
MusselsMussels
BrothBroth
13
Transfer to a bowl. Discard any shellfish that don't open.
Ingredients you will need
ShellfishShellfish
Equipment you will use
BowlBowl
14
Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes.
Ingredients you will need
Salt And PepperSalt And Pepper
LobsterLobster
ScallopsScallops
LemonLemon
ShrimpShrimp
Cooking OilCooking Oil
Equipment you will use
GrillGrill
15
Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds.
Ingredients you will need
ScallopsScallops
Pasta ShellsPasta Shells
LemonLemon
Equipment you will use
GrillGrill
16
Remove all ingredients to sheet pans.
17
Heat 3 tablespoons canola oil in a large paella pan over direct heat.
Ingredients you will need
Canola OilCanola Oil
Equipment you will use
Frying PanFrying Pan
18
Add the onions and cook until soft.
Ingredients you will need
OnionOnion
19
Add the garlic and cook for 1 minute.
Ingredients you will need
GarlicGarlic
20
Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
Ingredients you will need
ChorizoChorizo
21
Add the rice and cook, stirring constantly, for a few minutes. Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.
Ingredients you will need
StockStock
RiceRice
22
Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom, and serve.
Ingredients you will need
Piquillo PepperPiquillo Pepper
ChickenChicken
LobsterLobster
MusselsMussels
ParsleyParsley
ScallopsScallops
ShrimpShrimp
ClamsClams
JuiceJuice
LemonLemon
PeasPeas
RiceRice

Recommended wine: Tempranillo, Grenache, Albarino

Paellan on the menu? Try pairing with Tempranillo, Grenache, and Albarino. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Steppe Cellars Tempranillo - Grenache - Mourvedre with a 5 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
Steppe Cellars Tempranillo - Grenache - Mourvedre
Steppe Cellars Tempranillo - Grenache - Mourvedre
Aromas of cassis, clove and black pepper licorice and toast. Medium bodied with lovely fruit intensity of bramble and dark cherry flavors. Long finish with flavors of chocolate and fresh coffee beans.
DifficultyExpert
Ready In2 hrs, 10 m.
Servings10
Health Score59
Dairy FreeGluten FreeVery Healthy
CuisinesSpanishEuropean
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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