A smoky twist on the classic paella, cooked on the BBQ for a delightful combination of flavors with chicken, shrimp, and chorizo. The result is a rich, savory dish with a hint of barbecue goodness.
Ingredients: 1 cup paella rice. 1 lb chicken thighs, boneless and skinless, cut into chunks. 1/2 lb shrimp, peeled and deveined. 1/2 lb chorizo sausage, sliced. 1 onion, finely chopped. 2 bell peppers, diced. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon saffron threads. 4 cups chicken broth. 1/2 cup white wine. 1/4 cup olive oil. Salt and pepper to taste. Fresh parsley for garnish. Lemon wedges for serving.
Instructions: Get the grill ready by setting it to medium-high heat. Melt the butter in a large, shallow pan or paella pan over high heat. Put in the chorizo slices and chunks of chicken. Cook until browned. Chop up some onions, bell peppers, and garlic and add them to the bowl. Cook the vegetables until they get soft. Add the smoked paprika and mix it in with the other ingredients. Add the saffron threads and paella rice, and stir the mixture to cover the rice in the tasty stuff. Add the white wine and cook until most of it is gone. Add chicken broth slowly, season with salt and pepper, and then bring to a mild boil. On top of the rice mix, put the shrimp, and cook them until they turn pink and opaque. Keep cooking the rice until it's soft and the bottom has formed a golden crust called "socarrat." Take it off the heat, put foil over it, and let it sit for a while. Serve with lemon wedges and fresh parsley on top. Have a great time with your chicken, shrimp, and chorizo on BBQ paella!
Prep Time: 20 minutes
Cook Time: 40 minutes
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