Grilled Seafood, Chicken, and Chorizo Paella For the Win

Updated: Aug 11

While it is true that I do most of the cooking in our household, my husband, Michael, is actually an excellent cook, and one of his specialties happens to be Paella, the traditional Spanish rice dish. We have honed this recipe over the nearly 6 years we've been together, and now it is time to share it with you. While we love using a combination of seafood, chicken, and Spanish chorizo in our paella, you can easily substitute pretty much any protein or even make it vegetarian if that's what spins your spurs.

A couple of quick notes that will help to ensure your success with this recipe. First, you will need an 18-inch paella pan (we love this one). Second, I highly recommend using only Valenciana (Bomba) rice. Other kinds of rice have different starch content and soak up liquid differently, leading to mushy or sticky paella. Third, we use a combination of seafood and chicken stock. You can absolutely use all chicken stock, but a quality fish stock really takes a seafood paella to another level. Finally, it is incredibly important to have all your ingredients prepped and measured out so that you don't have to keep running back and forth between the kitchen and the grill. Yes, this means you'll be creating a lot of dishes, so the trick is to enlist a helper to wash bowls (that's me!) as you add ingredients to your paella pan.

Now, let's make some paella!

Grilled Seafood, Chicken, and Chorizo Paella

(Serves 12)