There’s something deeply satisfying about cooking outdoors. The smell of charcoal, the sound of sizzling ingredients, the anticipation of sharing a meal under the open sky—it just feels right. And when it comes to outdoor cooking, there’s one dish that has completely won my heart: paella.
My cousin Nancy was the first to show me how to make paella on the grill. I still remember her gently stirring the ingredients as we stood around the pan, retelling old family jokes for the hundredth time on a hot summer evening. That memory—of food, laughter, and being fully present—sparked a lasting romance with the dish that’s never left me.
Paella - The iconic Spanish dish, rich with saffron rice, smoky meats, fresh seafood, and perfectly charred bits from the bottom of the pan. It’s a dish that celebrates gathering, storytelling, and taking your time. And for me, there's no better place to make it than on a BBQ grill.
A Dish Born Outdoors
What I love most about making paella on the grill is how connected it feels to the dish’s roots. In Spain—particularly in Valencia, the birthplace of paella—this dish has traditionally been cooked outdoors over open flames. Families gather in courtyards or fields, building fires beneath wide, shallow pans set on tripods or makeshift grills. Cooking paella outside isn’t just a novelty—it’s the way it was meant to be done.
When I fire up my BBQ and place that pan over the flame, I feel like I’m participating in something centuries old. There’s a raw, elemental energy to it. But at the same time, paella is far from primitive.
Rugged Meets Refined
Paella is the perfect culinary paradox. On one hand, it embraces the rugged individualism of cooking over open fire—controlling the flame, shifting heat zones, tending the rice like a camp cook. On the other, it’s an incredibly refined dish, with layers of flavor, carefully timed additions, and a sense of balance and restraint.
It demands technique, patience, and an understanding of how different ingredients behave under heat. It’s like building a campfire and then composing a symphony on top of it. That balance of grit and grace is a big part of why I love making it this way.
A Dish for Everyone
Another reason paella works so well for outdoor cooking is its incredible versatility. While the traditional version features seafood—mussels, clams, shrimp, sometimes even squid—it can be easily adapted for those who aren’t fans of shellfish or have allergies.
Meat-based paellas, often called paella Valenciana, feature ingredients like rabbit, chicken, or even duck. And then there’s the mixta—a mixed paella that combines both land and sea, creating a deeply flavorful, well-rounded experience.
No matter which protein path you choose, the key is in the mix. You want a balanced variety: some rich meats for depth, some lighter proteins for contrast, and a thoughtful blend that complements the rice without overpowering it. It’s not a “throw it all in” kind of dish. Each ingredient should earn its place.
The Magic of the Grill
Cooking paella over the grill makes everything better. The rice absorbs not only the broth and saffron, but also a subtle smoky note from the coals. The onions caramelize, the peppers char slightly, the proteins sear beautifully. And then there’s the socarrat—that golden, crispy crust at the bottom of the pan. It forms best over steady, direct heat, and the grill delivers that in spades.
Watching the broth reduce and the rice transform while standing in the open air feels deeply meditative. It’s not just cooking—it’s connecting. With the food, with your guests, and with a tradition that has spanned generations.
Slowing Down to Savor
What I love most is how paella forces me to slow down. It’s not a dish you can rush. There’s no lid to slap on and walk away. You have to stay present, taste, adjust, and trust your instincts. It’s as much about the process as the result.
Cooking paella on the BBQ grill turns a meal into an experience. It brings people together, sparks conversation, and leaves your backyard smelling like a seaside bodega. Whether I’m making it for a few friends or a full gathering, it always ends with empty plates, full bellies, and that feeling that something special just happened.
And that, to me, is what great cooking is all about.
While there are many recipe variations, the Feast for Your Eyes Paella on the Grill version is the best I've found for simplicity to read, lot's of pictures, and detailed instructions
Almost forgot... best part about cooking a complex dish with lots of ingreedients on the grill... No messy kitchen to clean up.
I hope your outdoor cooking adventure is an unforgettable fiesta for your family this Father's Day.
About the Author: Brian Stoller, Co-owner of Brass Monkey Home, avid traveller, amatuer chef, and frequent backyard party host.