Smoky Grilled Paella with Shrimp & Chorizo on Cast Iron

Smoky Grilled Paella with Shrimp & Chorizo on Cast Iron

July 2, 2025
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Bring the Taste of Spain to Your Backyard Grill

Looking to impress your guests with bold Mediterranean flavor and sizzling grill power? This Grilled Paella with Shrimp & Chorizo is your ultimate crowd-pleaser. Made entirely outdoors using the Petromax Cast Iron Fire Skillet, this dish combines smoky paprika, juicy seafood, and crispy rice edges for a fiery twist on a Spanish classic.

This recipe is designed for outdoor cooking enthusiasts who love flame-kissed food and robust cast iron performance. Grab your gear—let’s cook paella the Cook On Fire way!

What You’ll Need

Main Ingredients:

  • 1½ cups short-grain rice (like Bomba or Arborio)

  • 2 tbsp olive oil

  • 1 medium onion, chopped

  • 1 bell pepper (yellow or red), sliced

  • 2 garlic cloves, minced

  • ½ tsp smoked paprika

  • ½ tsp sweet paprika

  • Salt and pepper to taste

  • 1 chorizo sausage, sliced

  • 1 cup raw shrimp, peeled and deveined

  • ¾ cup frozen peas

  • 3½ cups chicken or seafood stock (warm)

  • 1 tbsp tomato paste

  • Lemon wedges, for garnish

Essential Gear:

Step-by-Step Grilled Paella Recipe

Step 1: Prepare Your Fire

Set up your Petromax Atago or charcoal grill for medium-high direct heat. Once the flames die down and you have glowing embers, place the Petromax Fire Skillet directly over the heat to preheat for 3–4 minutes.

🔥 Tip: Use wood chunks or flavored charcoal for a subtle smoky depth that brings your paella to life.

Step 2: Build Your Flavor Base

Add olive oil to the hot skillet, then sauté chopped onions, garlic, and bell pepper for 3–5 minutes until softened. Stir in both paprikas and a touch of salt to season. The aroma will be irresistible at this stage.

Step 3: Add the Meat & Shrimp

Add sliced chorizo to the pan and cook until it releases its oils. Toss in the shrimp and cook just until they begin to turn pink—about 2 minutes. Remove shrimp and set aside to avoid overcooking.

Step 4: Toast the Rice

Stir in the rice and tomato paste. Let the rice toast for 2–3 minutes, stirring occasionally so it absorbs the rich oils and spices. This step deepens the nutty flavor and ensures that signature crust (socarrat) on the bottom.

Step 5: Simmer to Perfection

Pour in the warm stock and stir everything together. Spread the rice evenly and do not stir again—this is key to forming the golden crispy bottom. Close your grill lid or loosely cover with foil.

Simmer gently for 20–25 minutes until the liquid is absorbed and the rice is tender. Add the shrimp and peas during the last 5 minutes of cooking to warm through.

Step 6: Rest, Garnish, and Serve

Remove from heat and let the paella rest for 5 minutes. This allows flavors to settle and makes it easier to get those crispy rice bits. Finish with lemon wedges and a drizzle of olive oil.

🍋 Optional: Garnish with fresh parsley or a pinch of smoked sea salt for an extra layer of flavor.

Why This Recipe Shines with Cook On Fire Gear

Cooking this paella on the Petromax Fire Skillet gives you:

  • Even heat retention for perfectly cooked rice

  • The ability to develop a crispy bottom crust

  • Excellent grill-to-table presentation

Pair it with the Petromax Atago Grill for total fire control, making it easy to manage your heat zones and smoke infusion.


 

Ready to Cook on Fire?

Love this recipe? Explore more fire-cooked meals in our Flames & Flavors blog, or shop the full Petromax outdoor cookware line. Don’t forget to subscribe to our newsletter for exclusive recipes and grilling tips!

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