Grill & BBQ
Sven's Grilled Paella with Chicken, Chorizo and Prawns
Sven's personal, rustic interpretation of paella, cooked entirely in a cast-iron pan on a gas grill. Chicken, chorizo, whole prawns, vegetables and paella rice come together with white wine, spices, fresh herbs and lemon in a bold grilled dish.
Timing
- Preparation: 30 minutes
- Grilling time: 60 minutes
- Total time: about 90 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 775 kcal
- Protein
- ≈ 44.4 g
- Carbohydrates
- ≈ 61.8 g
- Fat
- ≈ 35.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 mixed-colour peppers · ≈ 300.0 g
- 2 onions · ≈ 200.0 g
- 3 garlic cloves · ≈ 9.0 g
- olive oil · ≈ 10 g
- 1 lemon · ≈ 40.0 g
- 800–1000 g chicken pieces, such as thighs, drumsticks and wings · ≈ 630 g · Estimated edible amount without bones or shells
- 250–300 g chorizo · ≈ 275 g · Assumed quantity / reference product
- 12–16 whole shell-on prawns · ≈ 231 g · Estimated edible amount without bones or shells
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Unspecified frying oil: 10 g assumed per recipe.
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800–1000 g chicken pieces, such as thighs, drumsticks and wings
- 250–300 g chorizo
- 12–16 whole shell-on prawns
- 400 g paella rice
- 2 mixed-colour peppers
- 2 onions
- 3 garlic cloves
- 200–300 ml tomato passata
- 150 ml dry white wine
- about 900 ml hot chicken stock, plus a little more if needed
- 200 g peas
- 1 tsp turmeric
- optional: additional saffron
- 1 tsp smoked paprika
- salt
- black pepper
- olive oil
- 1 lemon
- fresh herb mix: 70% parsley and 30% coriander
Instructions
- Preheat the gas grill to medium-high and heat the cast-iron pan.
- Add olive oil to the hot pan.
- Sear the prawns briefly on both sides, then remove them.
- Brown the sliced chorizo until it releases its fat and takes on colour. Remove it from the pan.
- Sear the chicken pieces well without cooking them all the way through. Remove them from the pan.
- Leave the flavourful fat in the pan.
- Sauté the onions and peppers in the fat.
- Add the garlic and cook briefly.
- Deglaze with the white wine and scrape up the browned bits.
- Let the wine reduce for 2–3 minutes.
- Stir in the tomato passata and cook it down for a few minutes.
- Add the rice, turmeric, optional saffron and smoked paprika and spread them briefly through the pan.
- Pour in the hot stock.
- Return the chicken and chorizo to the pan.
- Distribute the rice evenly once, then avoid stirring it again if possible.
- Cook uncovered over medium heat for about 18–22 minutes.
- If the rice becomes too dry, add only a small amount of hot stock.
- Scatter over the peas during the final 7–10 minutes.
- Place the seared prawns on top during the final 5–8 minutes and press them in gently.
- Briefly increase the heat at the end to develop light toasted flavours on the bottom.
- Turn off the grill and rest the pan for 5 minutes.
- Scatter over a mixture of 70% parsley and 30% coriander.
- Serve with fresh lemon juice or lemon wedges.
