How to Make Paella on the Grill

[Music] there are few better dishes than pie it's got seafood sausage spices lots of aromatics all cooked with broth and wine and a wide shallow pan that's made just for the job most modern recipes are cooked indoor but what most people don't know is that piyah was originally made on the grill that's right and that grill gives the dishes subtle smokiness and creates the ultra crisp rice crust that I love it's called Sakura yes and we'll get there bridger but the real key to Paia is in the broth because that's what infuses the rice with flavor so we're gonna make a broth really quickly before we head out to the ground sounds great and here I have a tablespoon of olive oil heating up in a medium saucepan over medium heat and to this we're gonna add no laughs five and a half cloves of garlic do they make having fun too garlic sure no they don't what I've done is I've reserved that last half a clove and we're gonna use it to play okay okay great so we're gonna cook this for about a minute until it starts to stick a little bit to the bottom of the pan and turn a little golden nut takes about a minute so the real flavor to any pea is the sofrito which is a combination of onions bell peppers and tomatoes but when you're cooking that out on the grill it takes much too long to drive off that moisture and begin to caramelize so we're gonna swap out those wet tomatoes for some tomato paste because it's already cooked down and it will deliver that hearty tomato flavor here I have three tablespoons of tomato paste along with that we're gonna add mmm some hot smoky paprika so good yeah doesn't it so it's gonna add that little kick of spice and of course that smoky flavor is gonna come through in the pea in about a minute you can start to smell that Vice mmm good now we're gonna add four cups of chicken broth we're gonna use one bottle of our favorite clam juice to this we're gonna add a little sherry I love the smell of sherry sort of sweet and fragrant so this is two-thirds of a cup of dry sherry and last but not least an optional ingredient that I'm opting in it's the most expensive spice in the world it's saffron and of course we have a lot of flavor going on here so you don't need to add it but I like its minerally fragrant flavor so and it goes that's just a nice hearty pinch I'm just breaking up a little with my fingers before I add it in to help release its flavor all right so you can see this broth has come up to a good boil so we're gonna set that aside off the heat now we're gonna focus on everything else that goes into Paia what I have here is a pound and a half of chicken thighs and the chicken thighs worked better than breasts because they can withstand the long cooking time on the grill without drying out now I trimmed these of fat and I cut them in half so they're a little bit more easy to maneuver on the grill and we're just gonna season them with a little salt and pepper and this is a teaspoon of salt a teaspoon of pepper and that looks like kosher salt that is kosher salt well put these guys over it and that's it these guys are ready for the grill all right next up the shrimp now these are the big guys the Jumbo's and of course we're gonna want to peel and devein them so to peel it I just like to pull off the peel and I start at the tail and work my way forward and I'll leave the tail on because I think it looks kind of cool I don't like them when they're so naked all the time when you pull that tail off of course you want to cut right down the center at the top of the shrimp and you want to look to see if there's that little vein because that vein can taste kind of gross and so I just like to take the tip of a paring knife and cut it off that's 12 ounces of shrimp and of course I'm gonna season it before it goes on the grill and this is a tablespoon of olive oil and here's that half clove of garlic that I saved a little more hot smoked paprika this is 1/4 of a teaspoon last but not least a little salt that's quarter of a teaspoon we're just gonna toss this together this just gives that shrimp a little bit of extra flavor before you add it to the pile that looks good okay those are ready for the grill we're also gonna add some chorizo now this is a pound of chorizo and it's the Spanish tree so so its precooked and it's spicy and it's gonna add good flavor we're also gonna add some clams now these are little necks we're going on a pound of these and all you got to do is rinse them off and give them a good scrub to make sure there's no sand hidden on the shells and last but not least we have a boreal rice which is from Italy not Spain which is where ia is from I like that the gino level of Bridget oh right yes Italy but real Pia uses a medium grain rice and this is a medium grain rice that you can easily find in a supermarket because it's used to make risotto but the original rice for pea is either bomba or Valencian if you can find these guys have at it they taste amazing but they can be hard to find in the supermarket and a borio rice is a great stand in all right well who knew the Italians make great pie yeah all right so I've been heating up this girl for about five minutes you can see it's getting good and hot now that was a full chimney of charcoal and on top of that I scattered about 20 extra briquettes that will help maintain a really hot fire for a long time sounds good so before we get cooking I'm gonna clean and oil the grill of course this grill looks pretty claimed and I gave it a quick scrub down as always before you grill we're gonna wipe that grill grate down with a little bit of vegetable oil now before we start building the paia I'm gonna grill the chicken quickly that helps get the cooking started but it also gives it some nice grill flavor so I'm not gonna grill this chicken through completely we're just gonna get some good grill marks and flavor on both sides that takes about five minutes all right so this chicken is lightly browned on both sides which is just what we're looking for and like you said we're not done cooking at them no so I'm putting it back on the plate it was on which was the raw chicken which generally would be a no-no when you're grilling but it's gonna go back into the pie a to cook fully so it's okay to reuse this plate all right so we're gonna set this chicken aside and now it's time to get cooking what I'm gonna do is I'm gonna put this nice 15-inch paya plate right on the grill and I'm gonna heat up a quarter cup of oil and much like you're cooking inside you want to heat up the oil till shimmering before we add the sounds great all right so that oil is now simmering so it's time to add our vegetables there's one onion and here is half a cup of roasted red peppers remember we talked inside about the Spanish sofrito which has a bell peppers but bell peppers take a long time to cook so I'm using roasted red peppers instead last my leaves a little salt this is 1/2 a teaspoon of salt just as if you were sauteing inside of the stovetop we're doing the same thing we're just outside here on the grill and we're gonna cook these for about five minutes to the onions get nice and softened so what do you do if you don't have a pie a pimp not to worry as long as you have a large roasting pan like this this is also stovetop safe meaning it can go on the grill now the idea here is that we're providing a very large cooking surface what does that mean well all that rice that it's eventually going to go in the bottom of our pie it's gonna have plenty of opportunity to develop into a deep dark crust so remember if you don't have a pie pan roasting pan will do the job all right so those onions have wilted down they're softened and they're starting to caramelize so it's time to add the rice and again this is three cups of arborio rice we're gonna stir it around so it gets well coated by that oil that'll help make that sock rot but it also helped keep the rest from getting too sticky we're gonna put the chicken around the edge of the dish because the edge of this dish cooks a little more coolly and so we don't want the chicken to overcook and turn dry so it'll simmer around the edge all right the chickens in place time to add the broth mmm oh yeah oh yeah so I'm just gonna slowly pour this around I just got the best hint of Safin as soon as Julia got that lid right off the pot and that smell good amazing now I'm just gonna go back in make sure the chicken is still around the edge I'm also looking to make sure all the rice is submerged in the liquid that there's none stuck on the edges of the pan or on top of the chicken and then she looks good now we're just gonna let this liquid come up to a full simmer before we add the rest of the ingredients all right that's come up to a solid simmer and it's time to add the rest of our ingredients starting with the shrimp we're just gonna put the shrimp right in the middle of the pan it's like a pie a pinwheel yeah it is next we're gonna add the clams and I'm gonna put the clams in hinge side down so that when they pop open the have plenty of room last but not least we're gonna add a pounder tree so that we've cut up into chunks now once they're gonna be in my belly that's what I wouldn't know well about 15 minutes more in the grill every so often I'm gonna give that pie a pan a spin so that the crust on the bottom that you love so much it's a nice even golden brown mm that's looking good looking great the rice is almost tender and it's time to add the last ingredient the peas now this is a cup of frozen peas that are thawed I'm just gonna sprinkle them over the top of the pea of course if we added these too soon they'd be army green by the end just at the end is perfect now we're gonna put the lid on and now we're gonna start to make that crust happen yes so we're gonna put the lid on for about five minutes and that's gonna evaporate the rest of that moisture and you're gonna hear the rice start to sizzle when you hear that sizzle take the lid off let it go for about 15 minutes longer checking the crust all right so this Paia has been cooking uncovered on the grill for about 15 minutes I've been giving it a good spin every once in a while to make sure that sucker OTT is nice and evenly golden Julia that is the most spectacular thing I've ever seen come off a grill I know isn't it so impressive it's beautiful the one way to check the crust on the edges just to dig in there a little bit you see how almond oh and you can see those nice dark bits on the bottom oh yeah I'm not gonna disturb the whole crust I'm gonna leave that in place I'm gonna take the pie a pan off the grill and of course I'm gonna cover it with foil to help keep it hot all right so this paella has been resting for about ten minutes and I've been hungry for 10 minutes she's a beauty dig in here and get not only some of that good rice but let me make sure I scrape up some of the amazing sucker OTT and that is the whole reason to do it on the grill because if you make pie in the oven you're never gonna get this it's only on the grill that you can get such a good sucker up all right lemon yes just a little bit look at that mm-hmm and the flavor of the rice is just so deep and complex it's spicy a little bit tangy and that is perfect mm-hmm as it turns out you don't need to head to Spain for amazing paia because your backyard grill is made for this recipe once you make a savory broth cook everything evenly by placing the chicken thighs around the rim of the pan and then put the shellfish in the center top the dish with peas and juries oh and don't forget that real prize the golden crust of savory rice so there you have it from our Test Kitchen to your kitchen a must excellent day Paia on the grill boy boy no mm-hmm thanks for watching America's Test Kitchen what you think we'll leave a comment and let us know which recipes you're excited to make or you can just say hello you can find links to today's recipes and reviews in the video 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Channel: America's Test Kitchen

Views: 78,114

Rating: 4.8156567 out of 5

Keywords: how to make paella, paella, paella recipe, recipe, how to make paella on the grill, grilled paella recipe, grilled paella, soccarat, spanish recipes, americas test kitchen, america's test kitchen, americas test kitchen paella, homemade paella, diy paella

Id: HEKMnKJrduo

Length: 11min 15sec (675 seconds)

Published: Sun May 05 2019