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I made us a big skillet of awesomeness.
And I did it all in one pan… without even heating up the kitchen.
SCORE!!
Although, now that I say that out loud I am silently thinking to myself that at least for me, up here in the mountains, it’s really not that hot out, like at all. Honestly, I wouldn’t mind heating up my kitchen right about now. I mean, I am highly embarrassed to admit this, but I totally have my heater blowing on my legs right now.
What?!
Don’t judge, it’s cold and stormy here and I am about to head out to bring the goats in from the field, and well, it kind of gives me chills just thinking about it. I really should have brought the goats in like an hour ago, but I am procrastinating going outside by telling myself that I need to finish writing this post first. Is it just me or has it been on the colder side this summer?
Even when I was in Cleveland visiting family it was only in the low 70’s. Now come on, I need at least 80 degrees to be extra happy and in my shorts and t-shirts. 70 is more like leggings and a sweater, and the current 45 degrees I am experiencing in Colorado, well that’s more like socks, leggings and a BIG cozy sweatshirt… maybe even some serious snuggles with a blanket.
Sidenote: I was recently asked how I survive living where I live when 85 degrees is my ideal temperature. The honest answer, it’s a struggle! If it weren’t for my family and the fall (I adore an awesome, cozy fall and the months of September, October, November and December are awesome up here), I might not be able to get through the rest of the year.
Completely random sidenote # 2: Since I seem to be in the procrastination mode… and I am oh so easily distracted… I decided to be weird and watch the running of the bulls on snapchat.
OMG, that’s CRAZY!
Oh but hey!! The running of the bulls kind of fits in with my Spanish themed recipe, right? I mean, not really, but the running of the bulls is done in Spain and paella was created in Spain, so hey, it kind of justifies my distraction and ties it in with this post, you know, like background research.
Not gonna lie, I’d chose this skillet grilled seafood and chorizo paella over running with the bulls in Spain any stinkin’ day. Just sayin.
Ok so the paella.
Can you believe I made this whole thing on the grill, and dirtied just one dish, one cutting board and one knife?!?! I was SO happy about the minimal mess since lately cleanup around here has been a 2+ hour project and the thought of cleaning even one more dish, or vacuuming up another crumb or wiping more stickiness up off the floor is pretty much daunting.
Clearly not only the flavors of this dish were welcomed with open arms, but also the simplicity of this dish! Bring on more easy clean up meals… please!!!
Making paella on the grill is really just the same as making it on the stove. You simply need to try to keep the heat of your grill a consistent temp and you’re good to go. Bonus, you also get a little smoky flavor from the grill as well!!
And if you don’t have a grill? Well don’t worry, you can totally just make this on the stove-top. Works great both ways.
For my paella, I used a mix of chicken, chorizo and seafood. You can do all three like me, pick your favorites or leave them out completely and make a vegetarian version. It’s totally adaptable to your personal taste buds. For the seafood, I used a mix of a lobster tail, jumbo tiger shrimp, clams and mussels. It was the perfect combo if you ask me and made for a really pretty dish too!!
I also finished my dish off with a drizzle of truffle oil, which I kind of think was awesome, but I do realize that truffle oil is a bit pricey, so only use it you have some.
OH and I didn’t just use plain green olives. NOPE. I used blue cheese stuffed olives (my favorites are the DeLallo brand) cause I mean, a little cheese never hurt. <–Truth.
Double OH, if you’re out to impress someone, make this dish, it’s definitely a show stopper!
Skillet Grilled Seafood and Chorizo Paella.
Servings: 6 Servings
Calories Per Serving: 479 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons olive oil
- 1/2 small sweet onion chopped
- 2 cloves garlic minced or grated
- 4 ounces spanish chorizo sliced
- 3-4 heirloom tomatoes chopped (or one 14 ounce can whole peeled san marzano tomatoes
- 1 (8 ounce) jar roasted red peppers, sliced
- 1/4 cup white wine
- 2 cups jasmine or basmati rice
- 4 cups chicken broth
- 2 small skinless chicken thighs or breast
- 1/3 cup blue cheese stuffed green olives
- 1 teaspoons spanish smoked paprika
- 1 teaspoon salt + pepper to taste
- pinch of saffron
- 16 ounces fresh seafood (I used 1 lobster tail 6 jumbo shrimp, 4 clams, and 4 mussels)
- juice of 2 lemons
- fresh chopped parsley for serving
- white truffle oil for serving (optional)
Instructions
- Preheat your grill to high heat.*
- Place a very large cast iron skillet (it should be at least a 12 inch circle or oval skillet) on the grill grates. Allow the skillet to heat with the grill. Once the skillet is hot, add the olive oil, onion and garlic. Season lightly with salt + pepper and cook about 3-5 minutes, stirring often or until the onion is soft and sweet. Add the chorizo and cook until just browned, about 2-3 minutes. Add the tomatoes (crushed by your hands if using canned), their juices and roasted red peppers. Continue cooking another 5 minutes.
- Add the wine to deglaze the pan and then stir in the rice, cooking until toasted, about 3-5 minutes. Slowly pour in the chicken broth and give everything a good stir. Slide in the chicken, green olives, paprika, another pinch of salt + pepper and a good pinch of saffron, stir gently to combine, cover tightly with the skillet top or tin foil and then place the lid on the grill. Grill covered for 15 minutes.
- Meanwhile, toss the seafood with a little olive oil, salt + pepper. After 15 minutes of cooking on the grill, carefully remove the skillet top or foil and add the seafood to the skillet. Cover again with the top or the foil and return the grill lid, continue cooking another 15 minutes or until the seafood is cooked through and the rice fluffy.
- Remove the skillet from the grill and drizzle the dish with lemon juice. If desired drizzle with white truffle oil as well and season lightly with salt + pepper. Garnish with fresh parsley. EAT!
Notes
*You can also make this on your stovetop, just follow the directions and cooking times as directed above.
And ok, kind of DELICIOUS too! 🙂
This sounds delicious!! I was wondering if I could make this on the stove in my dutch oven if I don’t have a cast iron skillet?
HI! I am sure a dutch oven on the stove will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Can this be made slightly ahead and reheated before serving?
I am sure that will be fine! Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?
I just made this tonight and it was absolutely amazing! How would you adjust the recipe if you were only cooking the rice? Would you reduce any of the liquid or add any flavorings such as clam juice. This was a delicious treat and would like to make it a more regular meal that is less expensive. For example doing only lobster tail and one meat or chicken/chorizo and one smaller seafood. Thank you! Just whatever recommendations you may have would be appreciated.
Hi Alma! So happy you enjoyed this recipe! If you wanted to cook this minus the meat I would not change the liquid in the recipe. The liquid is for cooking the rice, so I think leaving it the same will be just fine. Let me know if you have any other questions.
I am making this on Friday and could not be more excited — quick question on the tomatoes. Whenever you say crush by hand, and use juices. Do you mean juices from crushing, or leftover juice in the can? I know too much liquid in this dish can cause a disaster, so I wanted to double check.
I am making this on Friday and could not be more excited — quick question on the tomatoes. Whenever you say crush by hand, and use juices. Do you mean juices from crushing, or leftover juice in the can? I know too much liquid in this dish can cause a disaster, so I wanted to double check.
Hey Laura! So sorry for not getting to your comment in time. Use both the juice from the tomatoes and any left in the can as well. Hope you loved the recipe. Let me know if you have any other questions. 🙂
I love food specially Chinese food, thanks for the tips
Your welcome!
I am so excited to make this but will need to do so on the what temp should I cook everything (medium?)… then how about the cooking times…same? Thank you…
Meant to say on the indoor stove
Hi Tiffany! Cook everything over medium-high heat. Cooking time should be around the same, but I cannot say for sure since have never tried it. Let me know if you have questions. Thanks! ?
Thank you…. looking forward to trying it!
Really not Paella rather chicken and rice with seafood.
Brown the chicken first otherwise its rubbery and pale. Remove and add chorizo, the fats and spices will render out a bit flavoring the soffrito. Remove chorizo and add aromatics, soften then add tomatoes. the rest of the process you describe should be ok. Senia or Bahia rice is preferred, bomba rice is more likely in Valencian versions.
http://www.bbc.com/travel/story/20160510-the-humblest-paella-beloved-by-chefs
Did you make this in Colorado? I love paella and tried to make it for the first time earlier this month, but had some issues due to the altitude here. It’d be awesome if your recipe were altitude-friendly!
HI Aubrey! Yes, I did make this in CO and it worked great! Let me know if you have questions, thanks!
Hi There,
Your recipes are fabulous. What size is the Staub pan you used here? Is it the Staub 12.5″ x 9″ Cast Iron Oval Baking Dish? Please let me know. I am trying this recipe on Friday.
Hi Ann! Yes it was the 12.5″ x 9″ Hope you love it!!
it looks like you cooked it on a charcoal grill. Do you what temperature it should be? Did you arrange the coals in a single layer spread evenly throughout or made a circle of coals? My son-in-law made this on a gas grill and it was awesome. I want to try it this weekend on my charcoal grill but I’m a little worried about the temp staying even. Any suggestions
Hi! I am not sure about the temp, maybe 400 degrees F. Coals in an even layer. Let me know if you have any other questions! Thanks!
This looks amazing!!! Must try it.
Thanks Aina!
This looks amazing and I’m always looking for projects w my wife, and we will do this over the weekend.
One question, is the rice actually made in the skillet?
Also when you state ‘toss the seafood’ is this like seasoning it? Sorry for the ignorance.
This paella looks amazing!!! I can’t believe you did it with the grill! I’m so sad my paella pan got ruined after my first attempt. Will try this once my new paella pan comes!
I’m curious about the last remark from reader that her paella pan was ruined. Did this happen on the grill or for another reason. I have a iron paella skillet. Will it withstand the heat of the grill? I’ve only used it in the oven. Thx!
HI Shannon! If you pan is cast iron, it will be fine. Hope you love the recipe! 🙂
Hello!
I love the minimal clean up dishes too, so I was ecstatic to find your recipe here. I have one question, if we wanted to use brown rice.. how much would we augment the rice cooking stage? Or what would you suggest. I like the flavor of brown rice but it’s such a pain to cook.
Thanks in advance, I can’t wait to try it!
Ari
Hi Ari!
Honestly, I have such a hard time with brown rice. It takes forever to cook for me. I would take on probably 20 extra minutes or so, but I cannot be sure. Let me know if you have any other questions, hope you love this!!