Servings: 12 to 14
A popular rice dish, paella originated in the Valencia region of Spain, and can made with a multitude of different ingredients, including chicken, pork, shellfish, fish, eel, sausage, beans, peas, peppers, or artichokes. Many believe that there are only three essential ingredients: rice, olive oil, and saffron (which turns the rice a vibrant golden color). Paella is perfect for the outdoor grill because you need to start off hot and gradually reduce the temperature.
This recipe makes more seasoning rub than you need (1/2 cup) but leftovers will keep in an airtight container for up to 6 months. It’s great on both chicken and vegetables.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I love this method of cooking the paella directly in my kettle grill. Great dish for a party! I did think the spice rub was a little odd so I just skipped it, so the saffron flavor comes through much better.
You can call it whatever you want but that isn't paella. Authentic paella doesn't use any rub, and much less coriander, ginger nor curry. I am Spanish and have cooked hundreds of paella, be it barbecued or not. Please don't mislead people.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?