Open-Fire Gas Grill Paella
Open-Fire Gas Grill Paella
Traditional paella comes from the region of Valencia, cooked outdoors over orange wood fires. The word "paella" actually refers to the pan itself.
Originally, it was a humble farmer's dish - rice, whatever protein was available, cooked outside over flame.
So doing this on a gas grill?
It's actually completely authentic in spirit.
Ingredients
Base
- 600g paella rice (Bomba or Calasparra if possible)
- 1.5l good chicken stock (kept warm)
- 1 tsp saffron threads
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 large onion finely diced
- 1 red pepper sliced
- 4 garlic cloves minced
- 2 ripe tomatoes (or 200g passata) grated
Proteins
- 6 bone-in, skin-on chicken thighs
- 200g cooking chorizo thick slices
- 12 raw king prawns
- 500g mussels cleaned
Finish
- Fresh parsley
- 2 lemons halved
- Flaky salt
Directions
1.
Set Up the Grill:
- Preheat grill to medium.
- Set up two zones (one slightly lower).
- Place a large paella pan directly on the grates.
This is where the gas grill shines - controllable, even heat across the pan.
2.
Brown the Proteins:
Oil in pan.
- Brown chicken thighs skin-side down first.
- Remove once golden.
- Brown chorizo until it releases its oils.
- Remove and reserve.
Leave that flavour in the pan.
3.
Build the Sofrito:
- Add onion + pepper. Cook until soft.
- Add garlic.
- Add paprika + saffron.
- Stir through grated tomato.
- Let it reduce slightly.
4.
Rice In (No Strirring After This):
- Add rice. Stir once to coat in oil.
- Pour in warm stock.
- Nestle chicken back in.
- Distribute chorizo.
- Bring to a steady simmer.
- From now on: do not stir.
- This is how you get the socarrat - that crispy caramelised rice layer at the bottom.
- Close the lid.
5.
Finish with Seafood after 15 minutes:
- Add prawns + mussels.
- Close lid again.
- Cook until: rice is tender, mussels open, liquid absorbed.
6.
Create the Socarrat:
- For the final 1-2 minutes, increase heat slightly.
- You'll hear a gentle crackle.
- That's the bottom caramelising.
- Remove from heat. Rest 5-10 minutes.
- Top with parsley + charred lemon halves grilled directly on the grates.
Suggested for this recipe
Art. No. # 140919
Professional PRO S 2
Art. No. # 140920
Professional PRO S 3
Art. No. # 140921
Professional PRO S 4
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