Grilled Paella on the Arteflame Grill

Introduction

Paella is one of Spain's most famous dishes, originating from the Valencia region. This dish is traditionally cooked over an open flame, making it perfect for the Arteflame grill. Grilled Paella combines rice with a variety of ingredients like saffron, seafood, chicken, and vegetables, resulting in a flavorful and vibrant dish that’s perfect for sharing.

Ingredients

For the Paella:

• 2 cups Bomba or Arborio rice
• 4 cups chicken broth (or seafood broth)
• 1/2 teaspoon saffron threads
• 1/4 cup olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, grated
• 1 teaspoon smoked paprika
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound chicken thighs, cut into bite-sized pieces
• 1/2 pound chorizo, sliced
• 1 cup peas
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish
• Salt and black pepper, to taste

Instructions

1. Prepare the Arteflame Grill

Preheat your Arteflame grill to medium heat. Make sure the cooktop is clean and ready for the paella pan. If you don't have a paella pan, a large cast-iron skillet will work. If you have the optional grill grate riser, use it and place the pan on the riser.

2. Infuse the Broth with Saffron

In a small saucepan, warm the chicken or seafood broth over low heat. Add the saffron threads and let them steep in the broth while you prepare the other ingredients.

3. Cook the Base of the Paella

Place the paella pan or cast-iron skillet on the hot cooktop of the grill. Add the olive oil to the pan and heat until shimmering. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic, red bell pepper, and smoked paprika, and cook for another 2-3 minutes.

Add the grated tomato to the pan and cook until the mixture thickens and the flavors meld, about 5 minutes.

4. Add the Rice and Sear the Meat

Stir in the rice, making sure it is evenly coated with the tomato mixture. Let the rice toast for a minute or two, stirring occasionally.

Move the rice to the edges of the pan, creating space in the center. Add the chicken thighs and chorizo slices to the center of the pan and sear them until browned on all sides.

5. Add the Broth and Simmer

Pour the warm saffron-infused broth over the rice and meat. Stir everything together gently to ensure even distribution. Arrange the shrimp and mussels on top of the rice. Do not stir the paella after this point.

Simmer the paella on the grill for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. If needed, add a little more broth or water to the pan.

6. Create the Socarrat

Increase the heat on the grill for the last few minutes of cooking to create the socarrat, the crispy layer of rice at the bottom of the pan that is a signature of authentic paella. Listen for a slight crackling sound, but be careful not to burn it.

7. Finish and Serve

Once the paella is done, remove it from the grill and cover it with a clean kitchen towel. Let it rest for about 5 minutes. Sprinkle with fresh parsley and garnish with lemon wedges. Serve hot directly from the pan.

Tips for the Best Grilled Paella

• Rice Choice: Use Bomba or Arborio rice, which absorbs liquid well and has the right texture for paella.
• Saffron: Saffron is essential for the authentic flavor and color of paella. A little goes a long way, so use it sparingly.
• Socarrat: The crispy layer of rice at the bottom of the pan (socarrat) is highly prized. To achieve it, don’t stir the rice once the broth has been added and increase the heat slightly at the end.

Variations

1. Seafood Paella: Use a mix of seafood like clams, squid, and lobster tails instead of chicken and chorizo.
2. Vegetarian Paella: Substitute the meat and seafood with a variety of grilled vegetables like zucchini, artichokes, and bell peppers.
3. Mixed Paella: Combine chicken, rabbit, and seafood for a traditional Valencian-style paella.
4. Paella Negra: Add squid ink to the broth for a striking black paella with a rich, briny flavor.
5. Paella with Quail: Use quail or duck instead of chicken for a gamey twist.

Best Pairings

• Drink: Pair with a chilled Spanish white wine like Albariño or a light red like Rioja.
• Side Dish: Serve with a simple salad of mixed greens with a sherry vinaigrette.
• Dessert: Finish with a traditional Spanish dessert like flan or churros with chocolate.

Conclusion

Grilled Paella on the Arteflame grill is a vibrant and flavorful dish that brings the taste of Spain to your outdoor cooking experience. The combination of smoky grilled meats, seafood, and saffron-infused rice makes this dish perfect for gatherings or special occasions. Serve it directly from the pan for a truly authentic experience.