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 on a wood fire than it does when you make it on the stove.
For a really dramatic presentation, fire up two kettle grills. Use one for cooking the rice and the second one for grilling the vegetables. Or use a large charcoal grill, like a Weber Ranch, or a large gas grill. If your grill space is limited, grill the vegetables first—this could even be done at a previous grill session—and grill the paella right before serving.
None. The beauty of this dish is that you make it to order with everyone watching.
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