Chicken and Chorizo Paella on the Grill

Outdoor dinner parties call for grilled paella, a mouthwatering crowd-pleaser that delivers uniquely crusty yet tender rice cooked in sofrito along with chorizo and chicken.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 739 Calories

Ingredients

• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 red bell pepper, cut into matchsticks
• 6 cups chicken stock, divided
• 1 (28 ounce) can crushed fire-roasted tomatoes
• 2 cups diced sweet onion
• 8 ounces dry-cured chorizo, thinly sliced
• 2 cups string beans
• 0.5 teaspoon dried oregano
• 1.5 pounds chicken thighs
• 0.5 teaspoon saffron
• 0.5 cup olive oil, divided
• 1.5 teaspoons hot paprika, divided, or to taste
• 2.5 cups uncooked Bomba rice
• 0.5 cup Marcona almonds, halved

Recipe Instructions

Step 1

Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.

Step 2

Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.

Step 3

Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.

Step 4

Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.