Paella on the Grill

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Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV

A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caramelized crust, but it can make evenly cooking the other elements a challenge.

SERVES 8

TIME 2¼ hours

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WHY THIS RECIPE WORKS

Grilling paella lends the dish subtle smoke and a particularly caramelized crust and makes it a great dish for summer entertaining. In place of a traditional paella pan, we cooked ours in a large, sturdy roasting pan that maximized the amou...

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