<%@LANGUAGE="JAVASCRIPT" CODEPAGE="65001"%> grilled-mixta-paella

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Grilled Mixta Paella

Paella is great dish to make when you have to feed a lot of people. The key to making paella, in addition to having fresh ingredients, is a paella pan. With its wide, flat bottom and deep lip, it's the best pan to use for this dish. You can find paella pans at almost any store that sells kitchenware, kitchen gadgets, etc. They're usually stainless steel and some require "seasoning", just like you would with a cast iron pan. Be sure to select a pan that will allow you use it over an open flame or in an oven.

Paella is traditionally made over a fire pit that's been fitted with bricks or stones to hold the pan (especially since most paella pans are anywhere from 16 - 24 inches in diameter. However, if you don't have access to your own fire pit you can use your grill which allows the heat to be evenly distributed on the large, flat-bottomed pan. Cooking paella on the grill also gives it a nice flavor when it's done. And, when you're ready to serve, just take the pan straight to the table - it makes for a great presentation.

This recipe includes chicken, shrimp, mussels and chorizo - enough variety to satisfy any taste bud! Just make sure no one has a seafood allergy....

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Prep time: 15 minutes
Cook time: 1 hour
Serves: 10 to 12
Special equipment: paella pan (seasoned) and a grill (gas or charcoal)


1/2 cup olive oil, divded
16 chicken thighs or one whole chicken cut into pieces
3 tablespoons Essence (see below)
2 1/2 teaspoon salt
2 lbs chorizo sausage, diced into 1/4 half moons
1 medium onion, chopped
2 cups small diced red bell peppers
2 cups small diced green bell peppers


4 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
4 cups medium grain rice
2 lbs jumbo shrimp (shell on, backs split)
1 lb mussels
10 oz or 2 1/3 cup frozen green peas, thawed


Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive oil. Season the chicken with 2 tablespoons of Essence and 2 teaspoons of salt. Once the oil is hot sear the chicken in the pan until well caramelized, about 4 minutes per side. Remove the chicken from the pan and set aside.

Add the rest of the olive oil with the chorizo to the pan and sear, stirring occasionally, until well caramelized, about 7 minutes. Add the onions, red and green bell peppers to the pan and sweat until softened, about 5 minutes. Add the garlic and saffron to the pan and return the chicken to the pan as well.

Pour the stock in the pan, add the rice and stir to incorporate then bring to a boil. Reduce the heat to medium and cook the chicken and rice for approximately 20-25 minutes. I usually close the cover to keep the steam in to help the rice cook. If using brown rice, cooking time will be longer and you will need a little more stock (about 1/4 - 1/2 cup more).

Season the shrimp with the remaining Essence and 1/2 teaspoon of salt and add to the pan with the mussels tucking them under the rice. Continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes. Add the peas, turn the heat to low and continue to cook the paella until a crust begins to form on the bottom of the pan, about 5 to 7 minutes more. Serve while hot.

Emeril's Essence:
Emeril's Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano and 1 tablespoon dried thyme. Combine all ingredients thoroughly.

Recipe courtesy of Emeril Lagasse, Food Network