Grilled Paella for a Crowd: Charred Seafood, Chorizo & Socarrat on the Grill

How to Make Grilled Paella for a Crowd: Charred Seafood, Chorizo & Socarrat on the Grill

1. 1

   Step 1: Make (or warm) saffron stock and set up two‑zone grill

   If you didn’t make saffron stock ahead, warm 9 cups low‑sodium chicken stock, add a generous pinch of saffron threads and let steep 15–30 minutes for color and aroma. Set your grill for two‑zone cooking: one side on medium‑high (direct heat) and the other side off or at low (indirect heat). Preheat 10–15 minutes until grill grates are hot; choose a wide, grill‑safe pan — a 15–18" carbon‑steel paella pan, large cast‑iron skillet, or flat griddle work best.

   For this step

   • 9 cupsSaffron‑infused low‑sodium chicken stock (make ahead: steep 1 pinch saffron in hot stock 15–30 minutes; refrigerate)
   
2. 2

   Step 2: Start the sofrito on the grill and season

   Place the pan over the indirect side, add the olive oil and let it warm 1–2 minutes; then add the crushed tomatoes and 2 tsp kosher salt, stirring with a long spoon to combine and concentrating the tomato flavors into a quick sofrito (3–4 minutes) — this will flavor the rice. Keep the pan on indirect heat so the tomato base doesn’t stick; the direct side remains available for searing the proteins and adding char later.

   For this step

   • 1 cupCrushed ripe tomatoes (or passata) for quick sofrito
   • 1/4 cupExtra‑virgin olive oil
   • 2 tspKosher salt (adjust to taste)
   
3. 3

   Step 3: Sear chicken and chorizo to build charred flavor

   Move the pan briefly over direct medium‑high heat (or sear proteins separately) and add the chicken thighs skin‑side down; sear 6–8 minutes until deeply browned and charred at the edges, then flip and sear 4–6 minutes. Add sliced chorizo to the pan and sear 3–4 minutes per side until browned — timing: sear on direct heat, then move the chicken to the indirect side to finish cooking (about 15–20 minutes more) until internal temp reaches 165°F (74°C).

   For this step

   • 4 piecesBone‑in, skin‑on chicken thighs
   • 8 ozSpanish chorizo (semicured), thickly sliced
   
4. 4

   Step 4: Add rice and saffron stock; simmer over indirect heat

   Scatter 3 cups short‑grain rice evenly across the pan and pour in the warm saffron stock (about 3:1 stock-to-rice). Stir once to distribute and then do not stir again — move the pan to the indirect side, cover with a large lid or foil if you have one, and simmer 18–22 minutes until rice is nearly tender and most liquid is absorbed. If any proteins are still underdone, tuck them into the rice while it simmers so they finish gently.

   For this step

   • 3 cupsShort‑grain paella rice (Bomba or Calasparra; Arborio if needed)
   
5. 5

   Step 5: Add shrimp and mussels; finish for socarrat and extra char

   When rice is nearly cooked (about 6–8 minutes before done), nestle the shrimp and mussels into the top of the rice and cover; shrimp will take 3–5 minutes and mussels 5–7 minutes to open — discard any mussels that stay closed. For socarrat (the toasted bottom crust) and a final char, move the pan over direct heat for 2–4 minutes at the end — listen for the crackling, watch closely and rotate the pan so the bottom browns evenly; if you want spotty char on top, briefly sear edges and any exposed chorizo on direct heat or use a kitchen torch to accentuate char without burning.

   For this step

   • 1 1/2 lbLarge shrimp, peeled (tails on), deveined
   • 2 lbFresh mussels, scrubbed and debearded
   
6. 6

   Step 6: Rest, dress and serve with finishing suggestions

   Remove the pan from the grill and let the paella rest 5 minutes to settle the juices and firm the socarrat. Sprinkle chopped parsley, arrange lemon wedges and bring the pan whole to the table for family‑style serving; squeeze lemon over individual portions. Leftover idea: refrigerate cooled rice in an airtight container up to 3 days and warm gently in a skillet with a splash of stock or transform into paella fritters (arancini) for a next‑day party snack.

   For this step

   • 1 batch4 lemons (wedges) and 1/2 cup chopped parsley for serving

1. If you didn’t make saffron stock ahead, warm 9 cups low‑sodium chicken stock, add a generous pinch of saffron threads and let steep 15–30 minutes for color and aroma. Set your grill for two‑zone cooking: one side on medium‑high (direct heat) and the other side off or at low (indirect heat). Preheat 10–15 minutes until grill grates are hot; choose a wide, grill‑safe pan — a 15–18" carbon‑steel paella pan, large cast‑iron skillet, or flat griddle work best.
2. Place the pan over the indirect side, add the olive oil and let it warm 1–2 minutes; then add the crushed tomatoes and 2 tsp kosher salt, stirring with a long spoon to combine and concentrating the tomato flavors into a quick sofrito (3–4 minutes) — this will flavor the rice. Keep the pan on indirect heat so the tomato base doesn’t stick; the direct side remains available for searing the proteins and adding char later.
3. Move the pan briefly over direct medium‑high heat (or sear proteins separately) and add the chicken thighs skin‑side down; sear 6–8 minutes until deeply browned and charred at the edges, then flip and sear 4–6 minutes. Add sliced chorizo to the pan and sear 3–4 minutes per side until browned — timing: sear on direct heat, then move the chicken to the indirect side to finish cooking (about 15–20 minutes more) until internal temp reaches 165°F (74°C).
4. Scatter 3 cups short‑grain rice evenly across the pan and pour in the warm saffron stock (about 3:1 stock-to-rice). Stir once to distribute and then do not stir again — move the pan to the indirect side, cover with a large lid or foil if you have one, and simmer 18–22 minutes until rice is nearly tender and most liquid is absorbed. If any proteins are still underdone, tuck them into the rice while it simmers so they finish gently.
5. When rice is nearly cooked (about 6–8 minutes before done), nestle the shrimp and mussels into the top of the rice and cover; shrimp will take 3–5 minutes and mussels 5–7 minutes to open — discard any mussels that stay closed. For socarrat (the toasted bottom crust) and a final char, move the pan over direct heat for 2–4 minutes at the end — listen for the crackling, watch closely and rotate the pan so the bottom browns evenly; if you want spotty char on top, briefly sear edges and any exposed chorizo on direct heat or use a kitchen torch to accentuate char without burning.
6. Remove the pan from the grill and let the paella rest 5 minutes to settle the juices and firm the socarrat. Sprinkle chopped parsley, arrange lemon wedges and bring the pan whole to the table for family‑style serving; squeeze lemon over individual portions. Leftover idea: refrigerate cooled rice in an airtight container up to 3 days and warm gently in a skillet with a splash of stock or transform into paella fritters (arancini) for a next‑day party snack.