Paella, a traditional dish of Spain, is a favorite at my home in the summer time. The dish can feature a variety of proteins: seafood, fish, sausages, chicken….it’s very versatile.

Since we’re huge fans of grilling, I’ve developed a fantastic paella version that I cook on my Weber charcoal grill with some wood chips for added smoky flavor.  

Don’t have chicken thighs but have chicken breasts? Don’t think twice, use what you have. Want to switch up mussels for clams, go ahead! Want to amp up the fish/seafood and skip the chicken and sausage….you get the gist, use what you’d like!

This version uses what we’ve come to like best. I cook the paella in my 12-inch cast iron pan and it’s the perfect size for two healthy eaters. This recipe can easily be doubled, just use a bigger pan.

Ingredients:

• A handful of wood chips (Hickory is a good option), soaked in water for an hour
• ¼  cup olive oil
• ½ medium onion, peeled and chopped
• 2 garlic cloves, chopped
• 1 pound boneless and skinless chicken thighs, cut into bite-sized pieces
• 4 links of fresh Chorizo or Andouille, cut in ½ inch thick slices
• 1 ½ cups short-grain rice, such as Calasparra or Bomba (could use Arborio in a bind)
• ½ tsp. saffron
• ½ tsp. each salt and pepper
• 1 cup clam juice
• 1 ½ cups seafood broth (could use chicken broth)
• ½ cup dry white wine (if you prefer to omit the wine, replace with an additional ½ cup chicken broth)
• ½ cup chopped tomatoes
• 1 pound large shrimp, peeled, deveined, tails removed
• Dozen mussels or littleneck clams, cleaned
• ½ lemon
• 1 Tbsp. chopped flat leaf parsley (optional)

Directions:

1. If using a charcoal grill, heat the briquettes until half are gray-ashy, then add wood chips (if using a gas grill, heat to medium).
2. Place a 12-inch cast iron pan (or similar size paella pan) over the fire and warm for 2 minutes.
3. Heat the olive oil then add the onion and cook until softened, about 4-5 minutes, stirring occasionally.
4. Add the garlic to the onions and cook for a minute.
5. Add the chicken thighs and the sausage stir then cover the grill and cook for 3 minutes, stirring to ensure even browning. Remove the chicken and sausage and wrap in foil to keep warm.
6. Add the rice to the pan and stir to coat in the oil, then cook for 4 minutes, stirring occasionally.
7. Add the saffron, the salt and the pepper and stir to combine. Return the chicken and the sausage to the pan then add the three liquids and the tomatoes and stir well to ensure any browned bits are picked up. Bring to a simmer and cook 15 minutes, covered, NOT stirring to help create the lovely crust on the bottom of the pan called Socarrat.
8. Add the shrimp, cover the grill and cook for 3 minutes.
9. Add the mussels/clams, hinge-side down in the rice, cover the grill and cook for 3 more minutes.
10. Remove the pan from the heat, squeeze a half lemon over the paella and sprinkle some parsley, if using.

Serves two.