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Aaron's Grilled Paella

A couple of weeks ago, my family got together in California to surprise my Mom for her birthday, it was the big 6-0 so we wanted to do something special! With all of us living in opposite corners of the US (Seattle, LA, Charlotte & NJ), my mom doesn't have her grandkids and kids all together very often. Needles to say, both my Mom and Dad were very surprised to see us all show up in California.

We had fun enjoying the sunny weather, getting in some family time,


watching my nephews show off their soccer skills,


 and enjoying the food. The food highlight was my brother grilling up some absolutely amazing paella.

 Grilled Paella

As you can tell from the picture, he's serious about his paella and it paid off. Ever since my brother Bret's ribs were featured on KMW, Aaron has been trying to make his way on here....we're a competitive family.

I didn't have my nice camera, but even with these cell phone pictures, I'm drooling over the finished product.


The paella had a perfect socarrat (the crispy rice layer on the bottom of the pan) and the flavors hit the spot. If you have a grill that you can fit a large paella pan on, this works great for a crowd...it looks impressive, is delicious and easily fed eight adults (could probably feed 10 to 12).

My brother used an enameled paella pan, I'm going to have to invest in a smaller one that works for the grill at our apartment, because I will definitely be grilling up some paella on my own!

You can also play around with the meats and seafoods, adding mussels or shrimp and reducing the chicken.

1 pound asparagus, tripped
6 packets Goya Sazon con Azafran Seasoning
6 bone in chicken legs
4 bone in chicken thighs
2 tablespoons olive oil
2 cups diced Spanish chorizo (not Mexican chorizo)
1 cup Manzanilla olives, pittted (can substitute olive type)
1-1/2 tablespoons capers
5 garlic cloves, peeled and minced
1 cup Goya Sofrito
4 cups Bomba rice
1 teaspoon cayenne pepper
5 cups chicken broth
24 clams, cleaned
16 sea scallops
5 roasted red peppers, cut lengthwise into strips

Marinate chicken in 3 packets of Sazon Azafran one hour before cooking.

Preheat grill on medium high heat for 10 minutes. 

Blanch (cook briefly in boiling water) the asparagus until just tender, about 2 minutes. Remove from boiling water, drain under cold water and set aside.

Place paella pan on the grill and heat olive oil in pan. Once olive oil is hot (if you drop water on the pan it should sizzle), season chicken with salt and pepper, and add chicken (with seasonings) to pan and brown on all sides, approximately 10 minutes. After browned, remove chicken and set aside.

Add about 1/2 cup chicken broth to paella pan, then add garlic, chorizo, olive, capers and sofrito; saute for less than 1 minute. Add rice and cayenne pepper, stir to coat with seasonings. And remaining chicken broth and layer browned chicken on top of rice, cover grill and cook for 10 minutes.

Reduce heat to medium, add clams, scallops and sprinkle on remaining 3 packets of Sazon Azafran, and cover grill. Cook for about 30 to 45 minutes, until seafood reaches 140 degrees, chicken reaches 165 degrees and liquid is absorbed into rice. Discard any clams that remain unopened.

Layer on roasted red peppers and asparagus, remove paella pan from grill and serve. 

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