Paella on the Grill – Recipe and Tips

Fire up the Paella Pan (and the Grill) for Father’s Day

Father's Day Paella - on the Grill

Father’s Day is around the corner, so get ready to fire up the grill and break out the big guns – or in this case, the big paella pan. Paella is always fun to make and of course, to eat. It’s a perfect way to feed a crowd and your family, and the best way to make it is over a fire. When it’s ready to serve, simply plunk it down in the center of the table and let everyone dig in. Family-style eating doesn’t get better than this, which is a perfect way to celebrate Dad.

Myriad versions of paella exist, depending on region and taste, but there are specific ingredients to use and techniques to follow for authentic results.

The pan:
Think wide, low, and flat. The key is to spread the rice in a thin layer, so that as many grains as possible are in contact with the bottom of the pan. This will ensure not only contact with the aromatics (soffrito) but the desired crispy bottom (socarrat) of the cooked paella. Paella pans are easy to find and affordable. I purchased my 15-inch pan for less than $30. Alternatively, a very large cast iron skillet will do the trick.

Rice:
Short grain rice will absorb the liquid, remain relatively firm during cooking, and crisp – long grain rice will not. Use short grain rice, preferably Spanish Bomba or Valencia. Risotto (Arborio) rice may be substituted, if necessary. Note: Depending on the rice, cooking times may vary slightly.

Soffrito:
An important blend of sautéed aromatics, typically onion, garlic, and grated ripe tomato, is used as a base to flavor the rice. It’s important to sauté the ingredients until the moisture from the tomato and the wine evaporate and the soffrito thickens, and let it deepen in color to build flavor.

Stock:
If possible, use a homemade stock, chicken or shrimp stock are ideal, although a good quality store-bought chicken stock is a fine substitution. A key step is to add a generous pinch of saffron to the stock to infuse a subtle perfume and a burnished golden-red color.

Socarrat:
This is the holy grail of paella, the coveted crispy bottom that forms in the pan while the paella is cooking. To achieve this, a few techniques are imperative. Do not overload the pan, or the rice will not be able to dry out and will not crisp. And, most importantly, do not stir the paella once the rice is spread in the pan and topped with the proteins. You will know if the rice is crisping when the paella begins to make crackling sounds. This is the sure-fire way to know when the paella is ready, so be sure to wait for the “snap-crackle-pop” before you remove the pan from the grill!

Grill it!
It’s important for the pan to cook over an even heat source. A grill can accommodate the size of a large paella pan, unlike many stovetops. Plus, the fire will add a smoky backdrop to the dish. And finally, Father’s Day really wouldn’t be replete without turning on the grill, right?


Grilled Paella

Active Time: 1 hour
Total Time: 1 hour, plus standing time
Serves: 6

4 plum (Roma) tomatoes, halved lengthwise
4 cups chicken stock
1/2 teaspoon saffron threads
1 pound boneless chicken thighs, cut into 1-inch pieces
Smoked sweet Spanish paprika
Salt
Freshly ground black pepper
1 pound large (16/18) shrimp, shelled and deveined, tails intact
Extra-virgin olive oil
8 ounces Spanish chorizo, cut crosswise into 1/2 inch slices

1 medium yellow onion, chopped, about 1 cup
3 garlic cloves, minced
1/4 cup dry white wine

2 cups paella rice (Bomba or Valencia), rinsed

12 to 16 mussels, scrubbed and beards removed
1/4 cup chopped Italian parsley
Lemon wedges for serving

1. Grate the tomatoes, cut-side down, on a box grater. Discard the skins and transfer the pulp and juices to a small bowl.

2. Bring the stock to a simmer in a medium saucepan over medium heat. Add the saffron and keep warm over low heat.

3. Place the chicken in a bowl and toss with 1 teaspoon paprika, and then lightly season with salt and black pepper. Put the shrimp in a separate bowl and toss with 1/2 teaspoon paprika, and then lightly season with salt and black pepper.

4. Prepare the grill for direct cooking over medium heat. Preheat a 15-inch paella pan or large cast iron skillet for about 10 minutes.

5. Add 1 tablespoon oil to the paella pan. Add the chorizo and cook until the chorizo is golden brown on both sides, 3 to 4 minutes, turning as needed. With a slotted spoon, transfer the sausage to a bowl. There should be rendered fat from the chorizo remaining in the pan. If not, add 1 tablespoon oil to the pan. Arrange the chicken in one layer in the paella pan and cook until colored on both sides, 4 to 6 minutes, turning as needed. With a slotted spoon, transfer the chicken to the bowl with the chorizo. (The chicken will not be cooked all the way through at this point.)

6. If the pan is dry, add 1 tablespoon oil to the pan. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and 1 tablespoon paprika and sauté until fragrant, about 30 seconds. Add the grated tomatoes with juices and the wine, stir to combine, and simmer, with the lid closed, until the liquid evaporates and the mixture thickens and darkens slightly, about 3 minutes, stirring occasionally. Add the rice and 1 teaspoon salt and stir to coat. Pour in the broth, stir to blend, and smooth the rice in an even layer in the pan. (Do not stir the rice after this point!) Arrange the chicken and chorizo over the rice and drizzle any accumulated juices from the bowls over the rice.

7. Cook the paella, with the lid closed, until about 3/4 of the liquid is absorbed and the rice is exposed, turning the pan occasionally to ensure even cooking, about 15 minutes.

8. Nestle the shrimp and mussels (hinge-side down) into the rice and continue to cook, with the lid closed, until the shrimp are cooked through, the mussels have opened, and the rice is making a crackling sound, 10 to 12 more minutes, turning the pan occasionally to ensure even cooking.

9. Remove the paella pan from the grill and discard any unopened mussels. Let stand for 5 minutes. Sprinkle the parsley over the paella and garnish with lemon wedges. Serve immediately.

Grilled Salmon with Kale and Quinoa

Grilled Salmon Skewers with Kale and Quinoa Salad

Yes, you can grill all year. I often use my grill as my second oven and fire source for cooking meats, chicken, and fish, no matter the weather … well, usually. Sometimes, I admit that I can’t bear the thought of stepping out into frigid temperature or a downpour to quickly char-grill my dinner. So I turn to my oven broiler for (nearly) the same charred results. This is how I prepared these salmon skewers.

Whether you use your oven or the grill, this healthy meal is bright and satisfying. I use my go-to marinade for the salmon. With a balance of bright citrus, sweet chile heat, and piquant mustard, it hits all the flavor categories, and provides a welcome bite to cut through the buttery richness of the fish. The salad is another go-to favorite, where I massage the kale leaves – you’ve probably heard of this method by now. In case you haven’t, massaging the tough leaves helps to tenderize them, so that they are slightly softened, but not limp, while taming their earthy flavor. It’s really a must for kale salads, and can often be done well ahead of serving without the risk of wilting, thanks to the sturdiness of the kale leaves – and it’s a brilliant prep trick for salad.

You might wonder why I skewered the salmon, especially since there’s nothing else threaded on the skewers with the fish. I do this so that the salmon, which is cut into large chunks, has more surface area and corners, that are exposed to the grill. This ensures that there will be lots of crispy charred bits all over the salmon, which in my opinion is the best part of this recipe.

Grilled Salmon Skewers with Kale and Quinoa

Active Time: 20 minutes
Total Time: about 30 minutes, plus marinating time
Serves: 4 to 5
Special equipment: Pre-soaked bamboo skewers

2 pounds salmon filet, skin and pin bones removed, cut into 1-inch chunks

Marinade:
2 tablespoons olive oil
2 tablespoons soy sauce (or tamari)
2 tablespoons fresh lime juice
1 tablespoon sweet chili sauce, such as Sriracha
1 tablespoon Dijon mustard

Salad:
1 small bunch curly green kale
3 tablespoons extra virgin olive oil, divided
1 tablespoon lemon or lime juice
Salt
1 tablespoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 cup chopped cauliflower florets
1/2 cup cooked quinoa, room temperature
1 medium carrot, coarsely grated or shaved
1 small red chile pepper, thinly sliced
2 tablespoons fresh cilantro leaves, coarsely chopped
2 tablespoons fresh mint leaves, coarsely chopped, plus extra for garnish

1. Place the salmon in a medium bowl. Whisk the marinade ingredients in a small bowl. Pour over the salmon and stir to coat. Refrigerate for 30 minutes.
2. Remove the tough ribs from the kale and tear the leaves into bite-size pieces. Place in a large bowl and drizzle with 1 tablespoon oil, the lemon juice, and season with 1/8 teaspoon salt. With your hands, toss and rub the leaves to thoroughly coat for about 1 minute. Let stand at room temperature.
3. Whisk the remaining 2 tablespoons oil, the vinegar, 1/4 teaspoons salt, and the black pepper in a small bowl.
4. Preheat the oven broiler.
5. Thread the salmon on the skewers and discard the marinade. Arrange the skewers on a grill pan and place on the top rack under the oven grill. Grill until cooked through and well marked in places, about 8 minutes, turning the skewers once.
6. While the skewers are grilling, assemble the salad. Add the cauliflower, quinoa, carrot, chile pepper, cilantro, and mint to the kale. Drizzle with the dressing and toss to coat.
7. To serve, spread the salad on a platter or individual serving plates. Top with the salmon skewers and garnish with additional mint.

Cider Brined and Grill Roasted Turkey

Do brine or not to brine?
In my opinion, brining is worth it – all you need is time. Follow these steps, and you will have an unfailingly moist and flavorful turkey with a crisp and crackly skin.

Brined, Air-Dried, and Grill-Roasted Turkey

My favorite way to make a turkey is to brine it – not dry brine, but in a liquid, for 24 hours. Then I remove it from the brine and let it sit uncovered in the refrigerator overnight to dry out. This ensures that the skin will not be soggy, but sufficiently dry of moisture so that it will roast, or in this case grill, to crispy perfection. Before roasting, I allow it to sit at room temperature for 1 hour, to ensure even cooking, and then I roast it on the grill. The grill? Yep. Not only am I partial to my gas grill for all sorts of cooking, I only have one oven. So when the holidays roll around and the kitchen and its appliances kick into overtime, I rely on my handy outdoor grill to step in for roasting. It’s simple to do over indirect heat, much like the indirect heat of your oven. Just pay attention to the temperature, and rotate the turkey for even cooking. The added bonus is that the grill will burnish your turkey a gorgeous mahogany color, a hue I have never achieved in my kitchen oven. So there you have it.

The turkey pictured is a 20 pounder, but generally, I roast a 16 to 18 pound bird. My family and I don’t like stuffings, so I fill the cavity of the turkey with handfuls of herbs, a quartered onion, and a quartered lemon, while taking care not to pack in too much. Once the turkey has finished cooking and while it’s resting (for at least 30 minutes) I remove the herbs and wedges and replace with a fresh bunch of herbs for decoration before carving. This step is necessary in order to show off the gorgeous results – and, boy, are they gorgeous.

So, go ahead and work these simple steps into your pre-Thanksgiving plan. You can do one step a day: Begin on Monday with the brine and finish with grilling on Thursday for a spectacular Thanksgiving turkey. It’s worth it.

Cider Brine:
3 quarts water, divided
1 quart apple cider
1 cup kosher salt
1 medium onion, quartered
1 small bunch fresh sage and/or rosemary sprigs
3 garlic cloves, smashed but intact
3 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon whole coriander seeds
Peeled zest of one orange

To brine the turkey, you will need enough space in your refrigerator for a container large enough to hold your turkey submerged in the brine. This can be cumbersome, but it’s worth it, in my book.  I have used a plastic storage box in the past, but now rely on a cooler, in which I pour the brine directly to cover the turkey. I then leave the cooler outside overnight (note: this is only practical if the outside temperature is as cold as your refrigerator).

1. Make the brine: Combine 1 to 2 quarts water, the salt, onion, sage or rosemary, garlic, bay leaves, peppercorns, coriander seeds, and the orange zest in a large stockpot. Bring to a boil, stirring to dissolve the salt. Remove from the heat and add the remaining water and the cider; cool thoroughly (or chill overnight).

2. Brine the turkey: Place the turkey in the brine. If not fully submerged, then add more water to cover. Refrigerate overnight.

3. Air-dry the turkey: Remove the turkey from the brine and pat dry inside the cavity and outside. Place on a rack in a large roasting pan and refrigerate for at least 8 hours or overnight.

4. Grill the turkey: Remove the turkey from the refrigerator 1 hour before roasting or grilling. To grill: Prepare the grill for indirect cooking over medium heat (325°F). Grill until thoroughly cooked, rotating the turkey every hour and basting every 30 minutes or so with pan juices. Allow to rest for at least 30 minutes before carving.

Grilled Beef Skewers with Green Chile Sauce

Lean into the heat with these spicy grilled steak skewers:

When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice. And don’t stop there: Raise the flavor and heat bar further by serving the skewers with a feisty sauce inspired by Zhoug, a green herb condiment hailing from the Middle East. It’s a heat-spiked herbaceous blend that’s a cross between chimichurri and harissa – arguably a match made in heaven. You can keep the steaks in large pieces, or, better yet, cut into strips and thread on skewers for fun party food. Serve the sauce on the side, so the meat can be dabbed or generously swiped – leave it up to your heat threshold to dictate the amount. 

Skirt steak, flank steak, or hanger steak are great cuts that love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to slice across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers with Green Chile Sauce

Active Time: 25 minutes
Total Time: 25 minutes plus 4 to 6 hours marinating time
Serves 4 to 6 as a main course

Marinade:
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons soy sauce or tamari
2 tablespoons dark brown sugar
1 tablespoon Sriracha
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1 inch strips

Sauce:
1 large poblano pepper, stemmed, coarsely chopped
1 large jalapeño pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup (packed) cilantro sprigs
1 cup (packed) Italian parsley sprigs
1/2 cup (packed) mint leaves
Juice of 1 lime
1/4 teaspoon ground cumin
1/4 teaspoon salt
3 to 4 tablespoons extra-virgin olive oil

Prepare:
1. Whisk all of the marinade ingredients together in a small bowl. Place the steak strips in a resealable plastic bag or glass container with a lid. Pour the marinade over and turn to coat. Cover and refrigerate for 4 to 6 hours.

2. Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin, and salt and process to blend. With the machine running, add the oil, 1 tablespoon at a time, until the sauce is thick but pourable. Taste for seasoning, and add more salt if desired.

3. Remove steak from the refrigerator 30 minutes before grilling. Thread the strips on pre-soaked bamboo skewers and discard the marinade.

4. Prepare the grill for direct cooking over high heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes depending on the thickness of the meat. Serve with
 the spicy green chile sauce.

Grilled Halibut and Vegetable Skewers

Maximize char-grilled flavor by skewering your fish:

Grilled Fish and Vegetable Skewers

Weekends are made for grilling, and this weekend was no different. California halibut is in season, and while halibut’s firm flesh is ideal for roasting thick filets on the grill, I prefer to cut the fish into chunks, quickly marinate them, and thread on skewers. By doing this, more of the fish flesh is exposed to the flavors of the marinade, and there are more edges and corners exposed to the flames of the grill to crisp and char (which are the best bits). I like to thread the fish with vegetables, such as colorful bell peppers and onion. The vegetables add flavor to the fish and bright color and freshness to the skewers – plus they are a great way to stretch pricey fish to feed a crowd.

The key to these skewers is the marinade, which has an unlikely ingredient: coarsely grated yellow onion. The onion pulp and juice add natural sweetness and bite to the marinade and nicely balance its salt and acidity. Any thick firm-flesh fish, such as halibut, tuna, swordfish, can handle a longer marinating time, upwards of 2 hours, but 30 minutes to 1 hour is sufficient to infuse flavor.

When assembling the skewers, make sure all of the ingredients are cut in uniform size, 1 to 1 ¼ inches, including any vegetables that may be threaded along with the fish, to ensure even cooking. Bamboo skewers should be soaked in warm water for at least 30 minutes before assembling. This will help to prevent them from burning while grilling.

Grilled Halibut and Vegetable Skewers

Active Time: 20 minutes
Total Time: 1 hour for marinating plus 20 minutes
Serves 4 to 6

Marinade:
1/4 cup coarsely grated yellow onion with juices, about 1/2 small onion
1/4 cup soy sauce or tamari
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper

2 pounds halibut, cut in 1-inch chunks
2 red, yellow, and/or green bell peppers, seeded, cut in 1-inch chunks
1 large red onion, cut in 1-inch chunks
Parsley sprigs for garnish (optional)
Lemon wedges for serving

1. Whisk the marinade ingredients in a large bowl. Add the halibut chunks and gently turn to coat. Cover and refrigerate 1 hour.

2. While the halibut is marinating, soak 8 (8-inch) bamboo skewers in warm water for at least 30 minutes.

3. Prepare the grill for direct cooking over medium-high heat. Thread the fish on the skewers, beginning and ending with the halibut and alternating with onions and peppers. Lightly brush the vegetables some of the marinade.

4. Grill the skewers over direct medium heat, until the fish is charred in places and just cooked through, about 8 minutes, turning as needed. Arrange the skewers on a serving platter, garnish with parsley sprigs and serve warm with lemon wedges.

Get Your Grill On: 5 Recipes for Memorial Day Grilling

pomegranate chicken skewer tastefood
Pomegranate Chicken Skewers with Yogurt, Mint, and Pistachios

Chipotle Ribs TasteFood
Smoky Chipotle Glazed Ribs


Grilled Shrimp Tostadas

BLT salad view

BLT Salad with Avocado and Grilled Croutons

jerk chicken

Jamaican Jerk Chicken

Sweet and Sour Pomegranate Lacquered Ribs

Pomegranate Ribs TasteFood
It’s the end of April and the start to the weekend, so now is a great time to dust off your grill – and here is a recipe to get started. I make these lacquered ribs with a glaze which includes pomegranate molasses, a rich reduction of pomegranate juice and sugar. It’s slightly sweet, slightly tart, with a slick consistency that’s great in marinades, dressings, and sauces. Pomegranate molasses is a staple in Middle Eastern cuisine, but it’s readily available here in the U.S. You’ll likely find it in specialty stores or the international section of your supermarket.
So go on and get grilling!

Sweet and Sour Pomegranate Lacquered Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup organic ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 to 2 tablespoons Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes (or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.)
2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 10 to 15 minutes.
3. Prepare the grill for indirect cooking over low heat (about 275° on a gas grill).
4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and lightly basting with the sauce every hour or so.
5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes.
6. Serve with the remaining sauce for dipping.