Place a paella pan or large, grill-safe sauté pan over side of grill with coals, and add 2 tablespoons of the vegetable oil. Heat until shimmering. 3.

3 tablespoons tomato paste. 4 cups chicken broth. 1 (8ounce) bottle clam juice. 2/3 cup dry sherry. Pinch saffron threads, crumbled (optional) 1 onion, chopped fine ...

Cook the paella, with the grill lid closed, until most of the liquid is absorbed and the rice is exposed, turning the pan occasionally to ensure even cooking, about 20 minutes. 10.

When making paella at home, the ingredients may vary, but one thing that is absolutely non-negotiable is the socarrat: the layer of crunchy rice that forms at the bottom of the pan in any true ...

Eduardo Balaguer of Venga Paella cooks calamari over a charcoal grill during a paella cooking demonstration at the San Francisco Chronicle office in San Francisco, Calif. on Monday, July 7, 2014.

Jose Andres is on a quest: To teach everyone the joys of making a paella feast for backyard cookouts. "I won't rest until every American family has a paella cooking away on the backyard grill ...

Eduardo Balaguer jokes that he has paella coming out of his ears. The chef/owner of Venga Paella in the San Francisco area owns about 60 different specialty pans for the Spanish one-pot dish, and ...

Paella - On the Grill The news of late is filled with fears of rice price hikes and shortages around the world. We here in Oregon have nothing to fear as US supplies are not in short supply. But ...

DIRECTIONS. In a paella, cassola or other wide, flat-bottomed pan, sauté 2 lllbs. chicken (cut into small serving pieces) in small amount of olive oil until golden- brown.

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