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BBQ’ed Paella

Barbequing is totally not my thing.  I can be perfectly self sufficient in so many ways but when I try to turn on and/or operate a barbeque it becomes a disaster pretty quickly.  It wasn’t until I was fed barbequed paella last summer that I was keen to try to learn how to operate this thing (PS – I still didn’t learn while making this… I had a designated BBQ operator).   Which takes me to the greatest point of this dish: it’s an awesome dish for a group of people to collaborate on together.  To start, you don’t need to learn how to deal with the actual turning on of the barbeque and toggling of the heat switches (apparently that’s a big deal to me…I just haven’t had much success in the past).  You can hangout outside playing bocce while everyone takes turns stirring and adding chicken stock.  Everyone can bring a fish or a meat to go into the paella (you don’t need to follow exactly what I put in mine!) which makes every bite a mega surprise and extra delicious.  It also serves your whole neighborhood (1o! large portions) so the more you invite the merrier. 

All we need now is the sun to stick around!

BBQ'ed Paella
Serves 10
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. 4 cups paella rice
  2. 12 cups chicken stock
  3. 3 tablespoons butter
  4. 3 tablespoons olive oil
  5. 6 chicken thighs (skin on, bone in)
  6. 2 chorizo sausages (thinly sliced)
  7. 2 cups clams
  8. 200 g scallops
  9. 200 g shrimp
  10. 200 g tilapia
  11. 1 medium onion (diced)
  12. 6 cloves garlic (minced)
  13. 1 cup peas (frozen is fine just make sure they are thawed)
  14. 6 piquillo peppers (chopped)
  15. 1 cup fresh parsley
  16. 1 teaspoon paprika
  17. 1 teaspoon cayenne pepper
  18. 2 teaspoons garlic salt
  19. 2 teaspoons balsamic vinegar
  20. 3 lemons
  21. Salt and pepper to taste
Instructions
  1. Heat the BBQ to medium-high.
  2. Over the stovetop, melt 1 tablespoon butter in a pan on low heat. Coat chicken generously with garlic salt and pepper. Once the butter is melted add the chicken to the pan. Pour the balsamic vinegar over the chicken. Flip half way through and cook until juices are clear. On low, the chicken should be fine to cook slowly on its own while you tend to the BBQ.
  3. Place you BBQ safe paella dish onto the BBQ and coat with 1 tablespoon olive oil. Once it is hot cook the chorizo for about five minutes. Add in the onions and garlic and cook until translucent (another five minutes).
  4. Add in 2 tablespoons butter and 2 tablespoons olive oil. Add paella rice and stir until everything is coated in butter and oil.
  5. About one cup at a time, slowly add the chicken stock as you would a risotto and stir often. Once the liquid has been absorbed, add another cup. Continue until the rice has reached desired done-ness or until you've run out of stock. If you run out of stock and your rice doesn't seem to be cooked enough, turn the heat to low and let it simmer on the BBQ for 15 minutes, with the lid closed. Stir occasionally. Add in paprika, cayenne pepper, and salt and pepper to taste.
  6. Add in cooked chicken (either whole or cut it up), raw clams, raw tilapia, raw shrimp, and raw scallops. Mix well.
  7. Close the BBQ cover and let sit for another 10 minutes until the fish appears to be cooked.
  8. Add in parsley, piquillo peppers, and lemons.
  9. Serve warm.
Notes
  1. Whenever you're not stirring the paella make sure to close the BBQ lid.
Samantha Potter http://samantha-potter.com/

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