Chicken and Sausage Paella on the Grill 1 lb. boneless, skinless chicken thighs, cut into 1-in. cubes (about 4 thighs) 2 ½ tsp. kosher salt, divided 3 Tbsp. vegetable oil, divided ...

2. Season chicken with 1 teaspoon of the salt. 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.

If you don’t have a grill, you can also make a paella on the stovetop. Use a large paella pan or cast-iron pan (at least 12 inches in diameter).

Heat grill until hot, about 5 minutes. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grate.

And, it's the perfect dish for summer entertaining. "Paella is great for parties because it's an ice breaker," he says. "If you're throwing hot dogs on the grill, there's nothing to talk about.

When you see a paella that is a mound of yellow rice with lots of mussels and other meats, that's not true paella." "Normally, a paella will be done in about 15 minutes," Andres said.

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 ...

Then he changed his life. "My mom, who had taught me to make paella, passed away," says Balaguer, whose relatives in Valencia, Spain, also own a restaurant that specializes in the dish.

Want an alternative to the traditional summer time barbecue? Colman Andrews, editor of Saveur magazine and the author of “Catalan Cuisine,” found out a lot about preparing paella in his ...