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Grilled Paella: A Classic Dish with a Smoky Twist

paella

The History of Paella

Paella is more than just a meal—it’s a celebration of flavor, culture, and community. Originating from the fields of Valencia, Spain, paella was traditionally cooked by farm workers over an open fire, using whatever ingredients were on hand: rice, vegetables, rabbit, snails, and sometimes chicken. Over time, paella evolved into many variations, with seafood paella gaining popularity along Spain’s coastlines. At its heart, paella is about bringing people together around a shared pan of delicious, aromatic rice.

What Makes This Grilled Paella Special

At Wise Guys BBQ, we’re always looking for ways to honor tradition while adding our own signature flair. That’s exactly what Tommy did with this grilled paella recipe—he took the classic Spanish dish and fired it up on the grill, infusing every bite with an incredible smoky depth you just can’t get from the stovetop. By cooking paella over live fire, Tommy’s version nods to its rustic roots while giving it a bold BBQ twist.

This recipe layers flavors beautifully: the rice absorbs the savory broth, the meats and seafood cook to tender perfection, and the vegetables get a subtle char from the flames. The result? A dish that’s bursting with color, texture, and taste. It’s perfect for feeding a crowd, sparking conversation, and turning any gathering into an unforgettable feast.

Why You Should Try It

Whether you’re new to paella or a longtime fan, this grilled paella is worth a try. It’s not only delicious—it’s an experience. Gather around the grill, grab a big spoon, and dive into a dish that’s as fun to make as it is to eat.

Ready to fire up the grill? Check out Tommy’s step-by-step recipe and bring a little Spanish flavor—and plenty of smoky goodness—to your next cookout.

paella

Smoked Paella

Tommy takes paella to the next level by firing it up on the grill. This recipe brings smoky flavor and authentic flair to the classic Spanish dish, combining perfectly cooked rice, savory meats, fresh seafood, and bold spices. Whether you’re cooking for a crowd or just want to try something new on the grill, follow along as Tommy shows you how to create this unforgettable paella right over the flames.
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Course Main Course

Equipment

  • 1 BBQ Grill
  • 1 Paella Pan a grill safe pan will also work

Ingredients
  

  • 6 Hot Italian Sausage
  • boneless chicken thighs

Shrimp

  • 12 oz Large Shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 teaspoon hot smoked paprika
  • 12 garlic clove minced
  • salt to taste
  • black pepper to taste

Broth

  • 2-3 tbsp olive oil
  • 5 garlic cloves chopped finely
  • 1 1/2 tsp Hot smoked paprika
  • 1 pinch saffron optional
  • 1 pinch salt
  • 3 tbsp tomato paste
  • 1 cup Italian dry Vermouth or sherry
  • 32 oz chicken broth
  • 8 oz clam juice

Smoke

  • 1/2 cup olive oil
  • 1 medium onion chopped
  • 1/2 cup roasted peppers chopped
  • salt & pepper to taste
  • 3 cups Aborio short grain rice
  • 1 1/2 lbs little neck clams
  • 1 cup Chopped squid rings optional
  • 1 cup frozen peas

Instructions
 

Grill the Meat

  • Grill sausage and chicken until the sausage is done. The Chicken does not have to be fully cooked as it will finish cooking in the paella pan
    6 Hot Italian Sausage, boneless chicken thighs

Season the Shrimp

  • Add all ingredients to a bowl and mix well until the Shrimp is coated in the mixture
    12 oz Large Shrimp, 1 tbsp olive oil, 1 teaspoon hot smoked paprika, 12 garlic clove, salt, black pepper

Make the Broth

  • Add ingredients to a pot and let simmer for a few minutes
    2-3 tbsp olive oil, 5 garlic cloves
  • Add ingredients to the pot and stir
    1 1/2 tsp Hot smoked paprika, 1 pinch saffron, 1 pinch salt, 3 tbsp tomato paste
  • Add ingredients to the pot and allow to simmer for 2 minutes
    1 cup Italian dry Vermouth, 32 oz chicken broth, 8 oz clam juice

Smoke

  • Heat grill up to high heat
  • Add ingredients to paella pan and stir. Let it simmer for a minute or so
    1/2 cup olive oil, 1 medium onion, 1/2 cup roasted peppers, salt & pepper
  • Add rice and stir well
    3 cups Aborio short grain rice
  • close grill lid and allow to cook for a few minutes
  • Add grilled chicken
  • Add broth and even out the ingredents
  • Add cooked italian sausage
  • Add shrimp
  • Add clams. Place the clams with the hinge facing downward toward the bottom of the pan.
    1 1/2 lbs little neck clams
  • Reduce the heat to medium and close the lid
  • Let the ingredinets cook for 15 minutes
  • Add ingredients to pan and close the grill
    1 cup Chopped squid rings, 1 cup frozen peas
  • Allow to cook for 5 minutes
  • Remove from the grill and enjoy!

Video

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