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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