Summer Sizzlers - Chef Luis's Grilled Paella



  • Paella Pan

  • 1 TBSP Vegetable Oil

  • 14 oz of Chorizo, Cut into 1/2" on the Diagonal

  • 1 Small Onion, Chopped

  • 1 Red Bell Pepper, Chopped

  • 2 Garlic Cloves, Chopped

  • 1/4 Tsp Paprika

  • 1 TBSP Tomato Paste

  • 2 Cups Paella Rice (Bomba)

  • 1 Pinch Saffron Thread

  • 4 C Chicken Stock

  • 1.25 lbs Boneless Chicken Thighs, Diced

  • 1/2 C Frozen Peas

  • Coarse Salt & Freshly Ground Black Pepper to Taste






Preheat Hestan Grill to 475


Heat Oil in Paella Pan over Hestan Grill at 475


Add Chorizo and Cook Until Browned and Fragrant (about 1 minute)


Add Chicken and Cook for 2 minutes 


Add Onion, Red Bell Pepper, and Garlic


Cook, Stirring Occasionally Until Tender (about 3 minutes)


Add Paprika, Saffron, and Tomato Paste stirring for 3 minutes 


Add Bomba Rice evenly in Pan


Gently Stir to Combine Rice with Ingredients


Add Chicken Stock and Bring to a Light Boil


Lower the Heat on Hestan grill to Medium and Close Top 3/4


Cook for 20 Minutes while Shaking the Pan Every Few Minutes to Avoid Burning the Rice at the Bottom 




Turn off Heat and Add Frozen Peas


Chose Lid and Cook for 3 Minutes to Cook Peas


Remove, Let it Rest for 3 Minutes and Enjoy!


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