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Grilled Paella
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Grilled Paella

Ingredients

  • 2 tablespoons olive oil
  • 1 cup 1/2 lb. uncooked shrimp, chopped
  • 1 link chorizo
  • 2 chicken breasts chopped
  • 4 cloves garlic minced
  • ½ yellow onion chopped
  • ½ red bell pepper chopped
  • 2 cups Arborio rice
  • 1 tsp. smoked paprika
  • 1 8- oz. bottle clam juice
  • 1 cup dry white wine
  • 2 tomatoes pureed in blender
  • ½ tsp. saffron threads crushed
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. Tony Chachere’s Original Creole Seasoning
  • ¼ cup frozen peas thawed

Instructions

  • If using a STOK Quattro grill, place the wok insert into the grill. Turn the two burners below the insert to high (the large dot). Close the lid and let the grill reach 350 degrees.
  • If using a regular gas grill, place a large oven-proof wok inside and heat the grill to 350.
  • Add the olive oil and shrimp to the pan. Cook for 2 minutes, or until the shrimp is slightly pink and still translucent. Remove the shrimp from the pan and set aside.
  • Pinch the chorizo out of the link. Add it to the pan with the chopped chicken. Cook for 7 minutes, or until the chicken is just barely cooked through.
  • Add the onion, garlic and bell pepper. Sauté for 3 minutes, until tender.
  • Add the rice and paprika. Stir for two minutes, so the rice absorbs the flavors.
  • Add the clam juice and wine. Stir. Close the grill lid and cook for 10 minutes.
  • Open the lid and stir the rice. This rice should have absorbed most of the liquid. Stir in the tomatoes and saffron. Close the lid and cook for 10-15 more minutes, or until the rice is tender.
  • Stir in the cooked shrimp, salt, pepper, Tony’s and peas. Close the lid and cook for 2 more minutes.
  • Remove from heat and serve.