How to Cook Paella on Your BBQ
The original one-pan meal, paella is a fragrant rice dish that contains many layers. The soft and succulent rice with meat and vegetables is scented with saffron and paprika. Then, as you dig deeper...
Keywords
- Napoleon
- Grills
- Gas Grills
- Outdoor Living Products
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Cooking tools:
- Grill
- Pot
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Ladle
- Heat-safe container
- Spoon
- Wooden spoon
- Tongs
- Serving platter
- Serving bowl
- Kitchen towel
- Grater
- Colander
- Paper towel
- Plate
- Skillet
- Kitchen timer
- Oven mitt
Ingredients
- ¼ cup (59 ml) olive oil
- Salt
- pepper
- 4 (332g) chicken thighs, cut into 1/2-inch cubes
- 1½ cup (140 g) Spanish chorizo diced
- 1 Spanish onion, diced
- 1 red bell pepper, diced
- 1 cup (180 g) green beans, trimmed
- 1 cup (237 ml) San Marzano tomatoes (sub crushed tomatoes)
- 1½ tsp. smoked paprika
- Pinch saffron threads
- 2½ cups (500 g) Bomba rice (sub arborio)
- 1 cup (237 ml) dry white wine
- 2¾ cups (900 ml) chicken stock
- 1 lb. (454 g) shrimp, peeled and deveined *(keep shells)
- 1 lb. (454 g) mussels, rinsed and scrubbed
- Lemon and parsley for garnish
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