If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Prepare a grill for medium heat. Heat oil in a 13" paella pan or a 12" cast-iron skillet. Cook pancetta, stirring occasionally, until brown and crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened, 8–10 minutes. Add garlic, tomato paste, and both paprikas and cook, stirring, until fragrant, about 1 minute. Add wine, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 3 minutes. Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent, about 3 minutes. Season with salt and pepper. Add stock and bring to a boil. Reduce heat and simmer until rice is almost tender, 8–10 minutes.
Step 2
Arrange piquillo peppers over top, nestle clams into rice, and cook until clams begin to open, 10–12 minutes. Top rice with sugar snap peas and arrange fluke and shrimp along the outer edges of pan. Cover pan with foil, bring to a simmer, and cook until rice is al dente and clams are open, 8–10 minutes. Remove from heat (keep covered) and let rice steam 10 minutes.
Step 3
To serve, remove any clams that don’t open and top paella with parsley.
