Paella on the Grill

Name: Paella on the Grill
Yield: Serves 8
Cuisine: Spanish & Portuguese
Ingredients: 1 1/2 pounds, boneless, skinless chicken thighs, trimmed and halved crosswise; , Salt and pepper; 12 ounces, jumbo shrimp (16 to 20 per pound), peeled and deveined; 6 tablespoons, extra-virgin olive oil; 6 , garlic cloves, minced; 1 3/4 teaspoons hot, smoked paprika; 3 tablespoons, tomato paste; 4 cups, chicken broth; 1 , (8-ounce) bottle clam juice; 2/3 cup, dry sherry; Pinch, saffron threads (optional); 1 , onion, chopped fine; 1/2 cup, jarred roasted red peppers, chopped fine; 3 cups, Arborio rice; 1 pound, littleneck clams, scrubbed; 1 pound Spanish-style, chorizo sausage, cut into 1/2-inch pieces; 1 cup, frozen peas, thawed; , Lemon wedges

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Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV

A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caramelized crust, but it can make evenly cooking the other elements a challenge.

SERVES8

TIME2¼ hours

has video

WHY THIS RECIPE WORKS

Grilling paella lends the dish subtle smoke and a particularly caramelized crust and makes it a great dish for summer entertaining. In place of a traditional paella pan, we cooked ours in a large, sturdy roasting pan that maximized the amou...

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