Paella is a classic Spanish dish that’s even better when prepared on a pellet grill. This method adds a subtle smoky flavor that takes the dish to the next level. Follow this simple recipe for a delicious and authentic paella cooked outdoors.

Ingredients

• 2 cups of short-grain rice (such as Arborio or Bomba)
• 4 cups of chicken stock (or seafood stock, if preferred)
• 1/2 teaspoon of saffron threads
• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup of diced tomatoes (canned or fresh)
• 1/2 cup of frozen peas
• 1 pound of chicken thighs, cut into bite-sized pieces
• 1/2 pound of shrimp, peeled and deveined
• 1/2 pound of mussels or clams, cleaned
• 1/2 pound of Spanish chorizo, sliced
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Lemon wedges, for serving

Equipment

• Pellet grill
• Paella pan (or a large, shallow skillet)
• Wooden spoon or spatula
• Grill-safe gloves
• Measuring cups and spoons

Instructions

1. Preheat your pellet grill: Set your pellet grill to 400°F and allow it to preheat. Use a mild wood pellet like oak or cherry for optimal flavor.
2. Prepare the saffron stock: Warm the chicken or seafood stock in a small pot and stir in the saffron threads. Let the saffron steep while you prepare the other ingredients.
3. Cook the protein: Place the paella pan on the grill. Add 1 tablespoon of olive oil and brown the chicken thighs and chorizo. Remove them from the pan and set aside. Cook the shrimp for 1-2 minutes per side, then remove and set aside.
4. Sauté the vegetables: Add the remaining olive oil to the pan, then sauté the onion, garlic, and red bell pepper until softened. Stir in the diced tomatoes and smoked paprika, cooking for another 2-3 minutes.
5. Add the rice: Pour the rice into the pan and stir to coat it with the vegetable mixture. Toast the rice for 1-2 minutes to enhance its flavor.
6. Add the saffron stock: Slowly pour the saffron-infused stock into the pan, stirring gently to distribute it evenly. Spread the rice mixture out evenly across the pan.
7. Cook the paella: Close the lid of the grill and let the paella cook for about 15 minutes. Avoid stirring the mixture to allow the rice to develop its signature crispy bottom layer, known as socarrat.
8. Add the proteins and peas: Arrange the cooked chicken, chorizo, shrimp, and mussels (or clams) on top of the rice. Sprinkle the peas evenly over the dish. Close the grill lid and cook for another 10 minutes, or until the mussels open and the rice is fully cooked.
9. Serve and enjoy: Remove the paella pan from the grill using grill-safe gloves. Let it rest for 5 minutes before serving. Garnish with lemon wedges for a bright, fresh flavor.

This smoky, flavorful paella is perfect for gatherings or family meals. Cooking it on a pellet grill enhances the aroma and taste, making a traditional dish even more special. Enjoy!