BBQ Cooked Paella

Paella is basically a baked rice dish which can include a variety of ingredients.   My mom always called it Spanish rice.   The most commonly know one includes seafood and saffron.   I probably break the rules by using other meats, other spices and sometimes just vegies.    I like the BBQ it on charcoal or wood similar to the traditional method over an open fire.   I have a Magefesa Carbon Steel Paella Pan which fits my medium Green Egg perfectly so it sits on the handles and the Green Egg lid closes 

Here's how I build a Paella and finish it on my Green Egg.  This is similar to how you might do it inside but finish it in the oven.  

• Get a fire started in your BBQ.  You will want the BBQ at about 350F when you put the paella on.  You are using meats that need a bit of grilling (Chicken, beef, pork, ...), I like to grill those on the BBQ before adding them to the rice.
• For my 18" pan, I use 2 cups of medium grain rice.  If I have bomba or a "Paella" rice I will use that.  Arborio or another medium grain will work. 
• You will need a bottle of dry white wine and 2 quarts of a good chicken or seafood stock.  Best stock would be one you make your self. 
• For spices, the traditional paella using paprika and saffron.  I just can't stay in my lane so I will use from latin (chile powder, cumin, annato, etc), curry ( Indian, thai,..) to Italian (thyme, oregano, fennel...).  
• For vegies, typically garlic, onions, peppers and tomatoes.  Tomatoes can be fresh or whole canned.  Can use a bit a tomato paste or try sun dried.  Could add olives, capers and parsley (right at the end)) or even basil (Italian or Thai).  
• For meats, seafood usually is shrimp, clams and mussels but could add scallops, crab, chunks of fish,..   For non-seafood, you could do sausages (andouille, chorizo, keilbasa,...), chicken ( wings, thighs and legs are the best,  pork (ribs, pulled pieces,..), beef (steak chunks grilled to rare, ...) or lamb (chops would be great, litely seared).  You could use leftovers e.g. ribs, chicken wings, steak.....  

You can do all the cooking on top of the BBQ in the pan.  Or  get the vegies and rice sauteed  inside on the stovetop then bring the pan to the BBQ to add the wine, broth and meats.    Here is what I usually do ....

1. Grill the meats that need grilling.  For any meat, remember the paella will be baked at 350F for 20 or so minutes so the meat should be cooked a bit less.  For chicken, I usually cook it all the way especially if I am use pieces with bones - wings, thighs,...  For steak or lamb or other red meats,  I like a hot fire and get a good char on them but try to keep the meat below rare.   Most seafood should not need grilling. 
   
2. Get the Paella pan over medium heat on my stovetop.  Add garlic and vegies, saute for 5 min but keep not too long.  Add a bit of salt with vegies.  Want the vegies to have a bit crisp.  
   
3. Add the rice and saute for 5 mins, some kernels might get a slight brown.  Stir while cooking.  
4. Move the pan to the BBQ.  
5. Add the saffron (a good pinch), paprika (2 or so tsp) and any other spices.  Depending on saltiness of the stock, I use no-salt stock,  add 1 to 2 tsps.   More salt can be added when it is done.
   
6. Add the wine (1 to 2 cups but save some for the cook!  That means use good wine!) .  Stir and let most of the wine absorb / evaporate. 
7. Add the stock - usually 6 cup.  Give the pan a good stir to get the stock and rice mixed. 
   
8. Add the shellfish and other meats.  I like scattering them around.  Might push the shellfish down into the rice.  
9. Close the lid.  I like add some wood chips to kick up the smoke.   Let cook for 20 or mins.  Temp should be 300 to 350.  Check halfway and maybe given a lite stir.   If it looks dry, add a bit more broth.  
10. After 20 mins, taste to check rice.  If need more broth add a bit.  
11. Cook til rice is done.  Shellfish should have opened.  Discarding any that did not.