Garlic Olive Oil Grilled Paella

This is the recipe behind Steve's famous Grilled Paella class at Fezziwig's. "Grilled" here just means cooked over open flame, whether that's an outdoor grill or a gas stovetop burner, rather than an oven. Fezziwig's Garlic Olive Oil carries the chicken, chorizo, and vegetables from the first sear through the final simmer, and a good Bomba rice does the rest of the work, soaking up broth, saffron, and smoked paprika until every grain is worth fighting over.

Ingredients

• 3 boneless, skinless chicken thighs (about 1 lb), cut into 1-inch pieces
• 2 teaspoons Fezziwig's Seasoning Smokey Blend, divided
• 8 tablespoons Fezziwig's Garlic Olive Oil, divided
• 1 lb Spanish-style cured chorizo, cut into 1-inch pieces
• 2 medium yellow onions, chopped
• 2 red bell peppers, chopped
• 1 (14.5 oz) can diced tomatoes, with juice
• 4 garlic cloves, chopped
• 2 cups Bomba rice
• 6 cups chicken broth
• 1 teaspoon thread saffron
• 1 teaspoon smoked paprika
• 1 teaspoon Spanish paella seasoning
• 12 large shrimp, peeled and deveined
• 12 mussels (or clams)
• 8 piquillo peppers, sliced (optional)
• Lemon wedges, for garnish
• Chopped parsley or cilantro, for garnish

Instructions

1. Season the chicken pieces with 1 teaspoon of the Smokey Blend and set aside.
2. Combine the chicken broth, saffron, smoked paprika, and Spanish paella seasoning in a saucepan. Cover and heat over low while you prep everything else.
3. In a 15-inch paella pan, heat 2 tablespoons of the Garlic Olive Oil over medium-high. Brown the seasoned chicken and chorizo, about 5 minutes, then remove and set both aside.
4. Add the remaining 6 tablespoons Garlic Olive Oil and cook the onions over medium heat until translucent, about 5 minutes.
5. Add the bell peppers and cook a few minutes more.
6. Stir in the tomatoes and garlic and simmer about 5 minutes, until it takes on a sauce-like consistency. Season with the remaining 1 teaspoon Smokey Blend, adjusting to taste.
7. Pour in the rice and stir to coat it evenly in the tomato mixture. Return the chicken and chorizo to the pan.
8. Slowly pour in the hot broth, stirring until the rice is evenly distributed. Do not stir again after this point.
9. Simmer uncovered for 10 minutes, then nestle the shrimp and mussels into the rice one by one, spaced evenly across the pan.
10. Simmer for another 15 minutes, or until the broth is fully absorbed, adding a splash more hot broth if the rice looks dry before then.
11. For a crisp socarrat on the bottom, raise the heat to high for the final 60 to 90 seconds; listen for a light crackle rather than checking color, since you can't see the bottom of the pan.
12. Remove from heat, cover loosely with foil, and let rest 10 minutes.
13. Garnish with piquillo pepper slices, lemon wedges, and parsley or cilantro before serving.

Meet Your Guest Chef

This recipe comes straight from Steve and Alicia McAllister, who teach Fezziwig's most popular hands-on class: Grilled Paella. Steve walks each class through building the dish in real time, from browning the chorizo to reading the socarrat by sound instead of sight, and Alicia keeps the room fed with the same warmth this dish is known for.

Frequently Asked Questions

From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.