Paella cooked over a charcoal grill develops a smokiness that stovetop versions cannot replicate. This recipe combines chicken, shrimp, scallops, and chorizo, using smoked paprika in place of saffron. The technique centers on producing socarrat, the caramelized crust that forms on the pan’s bottom, a result that depends on heat management in the final minutes. Continue reading Recipe: Paella on the Grill