Paella on the Grill

• 1 tablespoon olive oil, for broth
• 5½ garlic, minced, half clove reserved
• 3 tablespoons tomato paste
• 1 tablespoon hot smoked paprika
• 4 cups chicken broth
• 1 bottle clam juice
• ⅔ cup dry sherry
• saffron, pinch, crumbled
• 1½ lb bone-in chicken thighs, trimmed, halved, seasoned with salt and pepper
• 12 oz jumbo shrimp, peeled, deveined, tails on, seasoned with oil, garlic, paprika, and salt
• 1 lb Spanish chorizo, cut into chunks
• 1 lb littleneck clams, littleneck, scrubbed
• 3 cups arborio rice
• ¼ cup olive oil, for paella pan
• 1 onion, chopped
• ½ cup roasted red peppers, chopped
• ½ teaspoon kosher salt, for vegetables
• 1 cup frozen peas, thawed
• vegetable oil, for grill grate
• lemon wedges, wedges, for serving

Preparation

1. Step 1

   0:39
   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 5 1/2 cloves minced garlic (reserving half a clove). Cook, stirring, about 1 minute until garlic sticks to pan bottom and turns golden.
2. Step 2

   1:04
   Add 3 tablespoons tomato paste, 1 tablespoon hot smoked paprika, 4 cups chicken broth, 1 bottle clam juice, 2/3 cup dry sherry, and a crumbled pinch of saffron to the garlic. Bring to a boil, then remove from heat and set aside.
3. Step 3

   2:29
   Trim fat from 1 1/2 pounds chicken thighs, cut each in half, and season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Set aside.
4. Step 4

   2:58
   Peel and devein 12 ounces jumbo shrimp, leaving tails on. Season with 1 tablespoon olive oil, the reserved half clove minced garlic, 1/4 teaspoon hot smoked paprika, and 1/4 teaspoon salt. Toss to coat and set aside.
5. Step 5

   3:55
   Rinse and scrub 1 pound littleneck clams to remove any sand. Cut 1 pound Spanish chorizo into chunks. Set clams, chorizo, 3 cups arborio rice, 1 chopped onion, 1/2 cup chopped roasted red peppers, and 1 cup thawed frozen peas near the grill.
6. Step 6

   4:51
   Prepare a hot grill fire using a full chimney of charcoal plus about 20 extra briquettes. Clean the grill grate and wipe with vegetable oil.
7. Step 7

   5:17
   Grill the seasoned chicken thighs until lightly browned on both sides with good grill marks, about 5 minutes. The chicken will not be cooked through. Remove to a plate.
8. Step 8

   5:48
   Place a 15-inch paella pan (or large stove-top-safe roasting pan) on the grill. Add 1/4 cup olive oil and heat until shimmering. Add the chopped onion, 1/2 cup chopped roasted red peppers, and 1/2 teaspoon salt. Cook, stirring, about 5 minutes until onions are softened and beginning to caramelize.
9. Step 9

   7:03
   Add 3 cups arborio rice to the pan and stir to coat well with oil. Arrange the grilled chicken pieces around the edge of the pan. Slowly pour the prepared broth mixture over everything, ensuring all rice is submerged and no rice sticks to the edges or sits on top of the chicken. Let the liquid come to a full simmer.
10. Step 10

    7:58
    Arrange the seasoned shrimp in the center of the pan. Nestle the scrubbed clams hinge-side down into the rice. Scatter the chorizo chunks over the top. Continue cooking on the grill, rotating the pan occasionally for even cooking, about 15 minutes until rice is almost tender.
11. Step 11

    8:38
    Sprinkle 1 cup thawed frozen peas evenly over the top. Cover the pan with a lid and cook about 5 minutes to evaporate remaining moisture. Remove lid when rice begins to sizzle and continue cooking uncovered about 15 minutes longer, rotating pan as needed, until a deep golden socarrat crust forms on the bottom.
12. Step 12

    9:38
    Remove pan from grill. Cover with foil and let rest about 10 minutes. Serve with lemon wedges, scraping up portions of the socarrat crust.