While traditionally prepared in a paella pan over an open flame, this recipe brings the beloved Spanish dish to the griddle for a unique and flavorful twist. The smoky touch adds depth to the classic paella flavors, making it a fun and delicious experiment for paella enthusiasts.
Griddle Paella: A Smoky Twist on the Classic
While traditionally prepared in a paella pan over an open flame, this recipe brings the beloved Spanish dish to the griddle for a unique and flavorful twist. The smoky touch adds depth to the classic paella flavors, making it a fun and delicious experiment for paella enthusiasts.
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Servings: 4
Calories: 500kcal
Ingredients
- 1/4 cup olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup bomba or calasparra rice
- 1/2 teaspoon smoked paprika
- 4 cups hot chicken or vegetable broth
- 1/2 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1/2 pound chorizo sliced
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat the griddle and paella pan to medium-high. Drizzle with olive oil and add the onion, garlic, and bell peppers. Sauté until softened, about 5 minutes.
- Add the rice to the pan and stir to coat with oil. Toast for a minute or two until slightly translucent.
- Stir in the smoked paprika and cook for 30 seconds.
- Gradually add the hot broth, one ladleful at a time. Let the rice absorb the liquid before adding the next ladleful. This should take about 20-25 minutes, until the rice is almost cooked through.
- While the rice cooks, cook the chicken and chorizo on the griddle in batches on a separate part of the griddle. Sear until golden brown on both sides.
- Once the rice is almost cooked, add the chicken, chorizo, and peas to the paella pan. Stir gently to combine.
- Increase the heat to high and cook for a minute or two to form a slight crust (socarrat) on the bottom of the paella.
- Turn off the heat, cover the pan, and let the paella rest for 5-10 minutes.
- Serve the paella garnished with chopped parsley and lemon wedges.
Notes
Use a wide spatula to move the rice around without breaking the grains.
Don’t overcrowd the griddle! Work in batches if needed to ensure even cooking.
Adjust the broth addition based on the absorbency of your rice and desired texture.
Embrace the smoky twist! The griddle adds a unique flavor dimension that complements the traditional paella spices. Feel free to adjust the protein and vegetables to your liking. Seafood paella works well on the griddle too, but be careful of flare-ups.
You can also use pre-cooked chorizo for convenience.
For a vegetarian paella, omit the chicken and chorizo and add additional vegetables like mushrooms or zucchini.
Enjoy this delicious and smoky take on paella! The griddle adds a fun twist to the classic dish, making it a perfect option for adventurous cooks and paella lovers alike.
Don’t overcrowd the griddle! Work in batches if needed to ensure even cooking.
Adjust the broth addition based on the absorbency of your rice and desired texture.
Embrace the smoky twist! The griddle adds a unique flavor dimension that complements the traditional paella spices. Feel free to adjust the protein and vegetables to your liking. Seafood paella works well on the griddle too, but be careful of flare-ups.
You can also use pre-cooked chorizo for convenience.
For a vegetarian paella, omit the chicken and chorizo and add additional vegetables like mushrooms or zucchini.
Enjoy this delicious and smoky take on paella! The griddle adds a fun twist to the classic dish, making it a perfect option for adventurous cooks and paella lovers alike.
Nutrition
Calories: 500kcal
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