Paella “Primavera” on the Grill

Name: Paella “Primavera” on the Grill
Yield: Serves 4
Cuisine: Spain
Ingredients: 3 tablespoons chopped fresh herbs, such as rosemary, oregano, thyme, and/or basil, or 1½ tablespoons mixed dried herbs; Coarse salt (kosher or sea) and Freshly ground black pepper; 12 cloves garlic in their skins, skewered on bamboo skewers; ¼ cup cooked green peas (or if you have an unbelievable amount of patience, fresh raw peas skewered on a slender bamboo skewer); Bamboo skewers and wooden toothpicks; logs or chunks of hardwood for the fire or 2 cups hardwood chips or chunks, soaked for 1 hour in water to cover, then drained; a Tuscan grill (optional, helpful if working on a wood fire); a paella pan (see Notes); a grill hoe or a long-handled wooden spoon; 6 tablespoons extra-virgin olive oil, preferably Spanish; ½ teaspoon saffron threads; 1 medium-size zucchini, trimmed and cut sharply on the diagonal into ¼-inch-thick slices; 8 baby bell peppers, skewered on bamboo skewers; 1 medium-size onion, finely chopped; 1 large sweet onion, peeled and cut into 8 wedges, each skewered crosswise with a toothpick; 1 red bell pepper, cored, seeded, and cut into 2 × ¼-inch strips; 2 tablespoons extra-virgin olive oil, preferably Spanish; 3 tablespoons finely chopped flat-leaf parsley; 2 cloves garlic, thinly sliced; 2 cups Valencia-style rice, such as bomba or Calasparra (see Notes); 1 ripe tomato, seeded and cut into ¼-inch dice; 1 cup cooked, drained garbanzo beans (chickpeas); 12 cherry tomatoes, skewered on bamboo skewers; 4 to 5 cups vegetable stock, preferably homemade; ½ cup dry white wine; 1 medium-size yellow squash, trimmed and cut sharply on the diagonal into ¼-inch-thick slices

Preparation info

Serves
4

Difficulty
Complex

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

I never ate a vegetarian paella in Spain, but given the sheer diversity of this iconic rice dish, it wouldn’t surprise me to learn that such a dish exists. I created this meatless version for a vegetarian episode in my first Primal Grill TV show. But what does paella have to do with grilling? Well as it turns out, traditional Spanish paella is cooked over a campfire. And, yes, on account of the variable heat of the fire, not to mention the wood smoke, paella tastes different cooked o

Ingredients

Europe
Spain
Main course
Vegan
Gluten-free
Mediterranean

Ingredients

Method