Recipe courtesy of Katie Lee
Show: The Kitchen
Grilled Paella
2 hr 5 min
1 hr
8 servings
2 hr 5 min
1 hr
8 servings



Special equipment: an 18-inch paella pan or large cast-iron skillet

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.

More from:

The Kitchen

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:


Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Grilled Nectarine Salad

Recipe courtesy of Ree Drummond

Balsamic Grilled Asparagus

Recipe courtesy of David Burtka

Grilled Corn Salad

Recipe courtesy of The Neelys

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Grilled Corn and Cheese Cakes

Recipe courtesy of Giada De Laurentiis

Marinated Grilled Hanger Steak

Recipe courtesy of Anne Burrell

Grilled Korean-Style Skirt Steak

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.