Valencian paella on a kamado barbecue

An iconic dish from Spain’s east coast, Valencian paella truly comes into its own on a Kamado: even heat, a subtle smoky touch, and—above all—a perfectly formed socarrat (a thin layer of crispy rice) at the bottom of the pan.

Thanks to the Kamado’s ceramic, heat is controlled with precision, delivering cooking that’s close to traditional wood-fire results.

Ingredients for making a Valencian paella

For an authentic Valencian paella, stick to a simple base and quality ingredients.

• 300 g of short-grain rice (such as bomba or calasparra)
• 400 g of chicken (pieces)
• 200 g of rabbit (optional, but traditional)
• 100 g of flat green beans
• 100 g of large white beans
• 2 ripe tomatoes, grated
• 1 L of stock (poultry stock or water)
• 1 teaspoon of sweet paprika
• A few strands of saffron
• Olive oil
• Salt

Kamado preparation

Step 1: Setting up the Kamado

Light with 2 to 3 firelighters and heat for 10 to 15 minutes with the lid open to achieve strong, stable heat, close to wood-fire cooking.

Stabilise the temperature at around 180 to 200°C.

Valencian paella needs steady heat.

Step 2: Preparing the base

Place the pan on the grate.

Add a drizzle of olive oil.

Sauté:

• rabbit
• chicken

until you get a nice golden colour.

Then add:

• green beans
• white beans
  

Then add:

• tomatoes
• paprika
  

Let it lightly caramelise to develop the aromas.

Step 3: Cooking the rice

First add the rice and stir to coat it well. Then pour in the hot stock, and finally add the saffron and adjust the seasoning. From this point on, do not stir again.

Let everything cook for about 15 to 20 minutes.

Let the meat rest for 5 to 10 minutes after cooking so the juices redistribute, ensuring more tender meat.

Step 4: Forming the “socarrat”

At the end of cooking, slightly increase the temperature for 2 to 3 minutes. A gentle crackling sound signals the socarrat forming (a golden rice crust on the bottom).

Watch closely to avoid burning the rice.

Tasting and sides

Let it rest for 5 minutes before serving, and serve straight from the pan with:

• lemon wedges
• a simple salad

Valencian paella is ideally served with a dry white wine or a refreshing drink.

Conclusion

Paella on the Forest Grill Kamado is a perfect demonstration of its versatility:
With precise cooking, even heat and lightly smoked flavours, it lets you recreate a traditional recipe in ideal conditions.

A friendly, spectacular, must-have dish for successful outdoor cooking.