1. Combine the stock, clam juice and wine in a large saucepan and bring to a boil over high heat. Stir in the saffron, turn off the heat, cover and let steep while you prepare the paella. Bring back to a simmer just before adding it to the rice.
2. About 45 minutes before cooking, build a triple-stacked wood pile using 6 splits in the center of the grill. Oak works great as a widely available, all-purpose option that imparts a classic Argentine flavor. While a two-layer stack burns faster for a quicker start, it won't produce a sufficient bed of embers for sustained grilling. Light the fire by running the ignition burners for 5 minutes.
3. Once the fire is ready (the wood has burned down into a bed of glowing, red embers with no active flames or heavy, acrid smoke) begin to spread the coals into a flat, uniform bed about 1 to 2 inches deep. Do not spread them too thin, or they will lose heat rapidly. Use your iron rake or long tongs to smash any oversized chunks of charcoal or wood embers. You want small, relatively uniform pieces to eliminate random hot spots. Keep several pieces of wood off to the side to add to the fire, if needed.
High Heat. Grate about 16 inches from flame- Sear The Protein
Once the embers are established, lower the grate to roughly 16 inches above the fire, place the paella pan in the middle on the grate, and heat for 5 minutes. Pour 3 tablespoons of olive oil into the preheated pan and heat until it shimmers. Season both sides of the chicken thighs with salt and pepper, then sear until golden brown on each side, about 2 minutes per side. Transfer the chicken to a sheet pan. It will finish cooking later when simmered with the rice. Add the chorizo to the pan and cook until golden brown on both sides, about 1 minute per side. If at any time the heat seems too hot, simply raise the grate a few inches.
Medium Heat- Grate about 20 inches from flame- Cook the sofrito
There should be about ¼ cup of fat in the pan. If there is not, add olive oil as needed. Stir in the onion, bell pepper and poblano, season with salt and cook, stirring occasionally, until softened and lightly golden brown, about 7 minutes. Add the garlic and cook for 1 minute. Stir in the paprika and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes longer. Add the rice and stir until the grains are well coated with the oil mixture.
Low Heat- 24 inches from flame - Simmer Rice
Pour 5 ½ cups of the warm broth mixture along with any accumulated chicken juices over the rice, season with 2 teaspoons of kosher salt and 1 teaspoon of black pepper. Smooth the rice into an even layer, raise the grates and bring back to a gentle simmer, and let cook for about 5 minutes. Arrange the chicken around the perimeter of the pan. Let the liquid come to a gentle simmer for 12 to 18 minutes, rotating the pan (using heavy-duty grill gloves), occasionally for even heat. If at any time, it stops simmering or simmers too quickly, just lower or raise the grate a few inches.
Nestle the raw shrimp and hinge-side down clams and mussels directly into the rice. Scatter the green beans over the top. Cover the pan with foil and cook for 5 to 10 minutes until the liquid is absorbed, the rice is tender, and the shellfish pop open.
4. Remove the foil, lower the grates back down to 16 inches above the flame and cook uncovered until a uniform golden-brown socarrat has formed on the bottom, 5 to 7 minutes longer, incorporating additional stock as required. Periodically lift the rice with a metal spoon to check for crust formation, and rotate or shift the pan across the grill to ensure even browning.
5. As soon as the crust forms, take the pan off the grill. Garnish with freshly chopped parsley, cover loosely with foil, and let it rest for 10 minutes before serving hot with lemon wedges and a generous drizzle of Lemon Saffron Aioli.
Tips for a Perfect Paella
- Choose the Right Rice: Use Bomba or Calasparra rice. They absorb up to three times their volume in liquid and expand outward rather than splitting or turning mushy. Never use long-grain or risotto rice.
- Use the Proper Pan: Cook in a wide, shallow paella pan so the rice layer stays thin. This ensures the liquid evaporates evenly and the top doesn't stay raw while the bottom burns.
- Never Stir: Distribute the rice evenly in an "X" shape or gentle shake at the very beginning, then leave it completely alone. Stirring releases starches and turns the dish into risotto.
- Control the Heat: Start with a strong boil for the first 5 to 7 minutes to distribute flavor and liquid. Lower the heat to medium-low for the remainder of the 15 to 18 minute cooking time.
- Create the Socarrat: During the final minute, turn the heat up to maximum. Listen for a gentle crackling sound to form the famous crispy, toasted bottom crust without burning.
- Rest Before Serving: Turn off the heat and let the paella rest uncovered or covered with paper/foil for 5 to 10 minutes so residual moisture absorbs.
