Grilled Sheet Pan Paella Recipes

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GRILLED PAELLA



Grilled Paella image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 19

1 tablespoon smoked paprika
2 teaspoons garlic powder
4 chicken legs
4 chicken thighs
12 large shrimp, cleaned with tail on
8 ounces whole calamari, cleaned
5 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 lemons, halved
8 cups chicken stock
.25 grams saffron threads
1 Spanish onion, diced
6 garlic cloves, minced
8 ounces dried chorizo, sliced
2 cups Arborio rice
1 cup frozen peas, thawed
1 small jar piquillo peppers, thinly sliced
1/2 cup chopped fresh parsley
6 scallions, thinly sliced

Steps:

  • In a small bowl, mix the paprika and garlic powder. Season the chicken, shrimp and calamari with the mixture. Brush both sides of the meat and seafood with 3 tablespoons of the canola oil. Let marinate 1 hour refrigerated.
  • Preheat a grill to medium-high heat.
  • Season both sides of the meat and seafood generously with salt and pepper. Grill the chicken a few minutes per side to crisp the skin, then move to a cooler part of the grill to finish cooking, about 10 minutes. Remove and place on a baking sheet. Grill the shrimp 1 to 2 minutes per side, then remove to the baking sheet. Grill the calamari a few minutes per side. Slice the calamari into rings on a cutting board and transfer to the baking sheet. Grill the lemon halves cut-side down until grill-marked, 3 to 4 minutes; transfer to the baking sheet. Set aside.
  • In a saucepan, combine the chicken stock and saffron threads. Bring to a simmer, whisking until the saffron dissolves. (This can be done on the grill as well, or on the stove inside and brought out to the grill area. The stock should be hot while you are making the paella.)
  • Place an 18-inch paella pan (or large cast-iron skillet) over the hottest part of the grill. Heat the remaining 2 tablespoons canola oil, add the onions and saute until translucent. Add the garlic and cook 1 to 2 minutes, stirring constantly. Add the chorizo and cook, stirring with a wooden spoon, until the fat starts to render and it begins to brown, 4 to 5 minutes. Stir in the rice, coating it in the chorizo fat and toasting it, about 2 minutes. Using a ladle, begin to add the stock, stirring constantly. Cook, continuing to add the stock as it absorbs, until the rice is al dente, 15 to 20 minutes. Once the stock is absorbed, stir in the peas. Now, stop stirring to allow the "soccarrat" to form (this is the crispy bottom on the rice; it's not burnt!). Allow the bottom to crisp up for about 5 minutes.
  • Arrange the chicken, seafood, lemon halves and peppers on top of the rice. Sprinkle the parsley and scallions over the top. Use a spoon or spatula to scrape up the crispy bottom of the rice and serve.

GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS



Grilled Paella with Chicken, Chorizo, Shrimp and Mussels image

The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19

2 lemons
4 1/2 cups low-sodium chicken broth
2 1/2 teaspoons saffron threads
3/4 pound large shrimp (shells on)
Kosher salt and freshly ground pepper
1 red bell pepper, chopped
1 onion, chopped
3 plum tomatoes, seeded and chopped
4 cloves garlic
2 pounds chicken drumsticks (about 10), patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
7 ounces dried Spanish chorizo, thinly sliced
1/3 cup dry white wine
2 1/4 cups Bomba rice
1 cup pitted green olives, halved
1/2 cup frozen peas, thawed
1/2 pound small mussels, scrubbed and debearded
3/4 cup fresh parsley, finely chopped

Steps:

  • Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
  • Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
  • Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
  • Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
  • Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
  • Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
  • Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.

PAELLA ON THE GRILL



Paella on the Grill image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h10m

Yield 10 servings

Number Of Ingredients 19

One 3-pound chicken, cut into 8 pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 cups chicken stock
1 large pinch saffron
2 pounds clams, scrubbed
2 pounds mussels, de-bearded and scrubbed
18 colossal shrimp, tails on, peeled and deveined
Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
15 sea scallops, patted dry
4 lemons, halved
1 large Spanish onion, finely chopped
6 cloves garlic, finely chopped
4 cups short grain paella rice
1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
1 cup frozen peas, thawed
1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
1 cup chopped fresh flat-leaf parsley

Steps:

  • Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. Let heat for at least 30 minutes before cooking.
  • Brush the chicken with some of the canola oil and sprinkle with salt and pepper. 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. Remove to a sheet pan. Cut the breasts into 3 or 4 pieces.
  • 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. Add the clams, cover and cook until the clams open, 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Discard any shellfish that don't open.
  • 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. 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. Remove all ingredients to sheet pans.
  • Heat 3 tablespoons canola oil in a large paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
  • 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.
  • 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.

GRILLED PAELLA



Grilled Paella image

Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier. It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill. But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience. The whole game is in the preparation, so that you're not muddling around with ingredients while the fire burns down. Read the recipe two or three times before you get started and, the first time you make the paella, make sure you have everything ready before even you light the fire. Your overall time will improve with practice. But the flavors will be sublime from the very first attempt.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 14

A handful of wood chips, such as fruit or hickory (optional)
One large pinch saffron
2 1/4 quarts low-sodium chicken broth
1/4 cup extra-virgin olive oil
2 pounds chicken thighs
Salt and freshly ground black pepper
1 pound chorizo, cut into half-moons
1 medium onion, peeled and finely chopped
1 tablespoon minced garlic
4 cups short-grain rice, such as arborio
1 1/2 pounds jumbo shrimp, peeled, deveined, chopped
1 cup fresh or frozen peas
2 dozen littleneck clams, cleaned
2 tablespoons finely chopped parsley (optional)

Steps:

  • If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.
  • In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted - or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.
  • Light a charcoal grill with about a large cereal box's worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.
  • Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 32 grams, Carbohydrate 90 grams, Fat 51 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 15 grams, Sodium 1643 milligrams, Sugar 2 grams, TransFat 0 grams

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